Since I started this blog, I’ve always wondered if I should try to take it in a specific direction. Like maybe have it be a blog about how I’m not a professional chef but I do love to cook and have had some successes. Or maybe give advice to people who may be too close to a situation to see what’s really happening. Or even to just be a mom venting and sharing and experiencing parenthood with people in situations similar to mine.
I decided today that I want to do all of those things. (I believe this can be blamed on the over-achiever in me.) So today’s the day I stop obsessing over which direction I need to take this blog and just continue to blog whatever it is that grabs my attention that day or that week or that month.
Today it’s food.
I love food. I love trying new dishes. I love cooking. I love the aromas that fill my house when I’m making rosemary pork chops or potato and cheese soup. I love making foods that elicit "Wow!" or "That was awesome" out of my Guy’s mouth.
I do not, however, enjoy clean-up. If only everything were disposable.
Tonight I thought I’d share two recipes with my readers. I found both on the Kraft Foods Web site.
First is a chicken dish that I’ve changed a bit. For Kraft’s recipe click here.
Here is my recipe:
Chicken and gravy over stuffing
3 large boneless, skinless chicken breasts, halved
1 tablespoon olive oil
Salt and pepper, to taste
1 box stuffing mix
1 package chicken gravy mix
1/4 cup finely shredded cheddar cheese
In a large frying pan heat olive oil on high heat; add salt and pepper, to taste, to bottom of pan and place the six pieces of chicken in the pan. Season top of chicken with salt and pepper, to taste. Reduce heat to medium-high. Let cook 7-10 minutes and flip. Cook chicken until no longer pink inside; remove from pan for cutting.
In the same pan follow the directions for preparing the stuffing mix. While the stuffing is sitting (about 5 minutes) cut chicken into medallions.
In a small saucepan, prepare gravy per package instructions.
When stuffing is ready, place a serving of it onto a plate and top with chicken medallions. Sprinkle a little cheddar cheese over top and then drizzle with gravy. Serve with vegetable of choice.
Yield: 6 servings.

This is d-lish. I promise. And I cannot wait to make it again!
The second recipe I want to share with everyone is called Lemon Pudding Poke Cake. This is probably my favorite cake. I’d never had "Poke Cake" until yesterday and O. M. G. I cannot imagine eating any other kind of cake unless it has the words "ice" and "cream" before it. My photos of it did not turn out very good, but here’s the photo from www.kraftfoods.com:

This cake is so good it makes me want to lick my monitor. Seriously people. Nothing should ever taste that good. My favorite thing about it is the frosting is PUDDING! I’m not a fan of sugary, sweet frostings so the pudding on top is fabulous! I tried a piece right after the pudding set last night and my only piece of advice for all of you getting ready to make it right now is this: put it into the refrigerator and let it sit overnight. It’s at least 1,000 times better when it is cold.