Recipe(tried): Sunday Dinner at Our House - Rotisserie Herb Chicken, String Beans Alabama Style, Fresh New Potatoes, Microwave Corn on the Cob, Cream Cheese Pound Cake, Ham Salad, Strawberry Cobbler

Hi, everyone. Kristin came home this weekend so I made some of her favorite dishes. Today for lunch we had: Rotiserrie Herb Chicken Breasts, fresh string beans, fresh small red potatoes, corn on the cob, CLAUSSEN Pickles, sweet tea with lemon, Cream Cheese Pound Cake, and fresh strawberries.

I am also including some recipes that I have tried this past week that we have really enjoyed.

ROTISSERIE HERB CHICKEN

4 medium chicken breasts, rinsed well with skin still attached
4 whole cloves of garlic
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh sage
poultry seasoning
black pepper
seasoned salt
2 T. melted butter

Place the chicken in the small metal basket that comes with the rotisserie. Loosen the skin on each breast and insert one clove of garlic. Divide the chopped rosemary and chopped sage between the four chicken breasts. Place the herbs under the skin along with the garlic. Baste the chicken breasts with the melted butter. Sprinkle with black pepper, seasoned salt, and poultry seasoning. Cook for 40-45 minutes or until chicken is done.

STRING BEANS ALABAMA STYLE

1 1/2-2 lbs. fresh snap beans, washed with ends removed and snapped into 3-4 pieces
2-3 pieces of ham--can be leftover from a baked ham
1/4 tsp. sugar
seasoned salt
water

Place the ham into a large pan and cook slowly until the fat has rendered. Add the washed and snapped beans. Sprinkle with salt and sugar. Cover the beans with water. Cook for 45 minutes or until beans are done.

FRESH NEW POTATOES

1 1/2 lbs. small red potatoes, washed with water and scrubbed with a vegetable brush
2 T. butter, cut into small pieces
seasoned salt
pepper
water

Place small potatoes in a large saucepan. Sprinkle with seasoned salt and pepper. Dot the potatoes with butter. Add water until potatoes are covered. Cook for 35-45 minutes or until potatoes are done.

MICROWAVE CORN-ON-THE-COB

1 piece of corn per person

Pull the husk away from the corn and make sure that it is nice and clean. Place the corn into the microwave and microwave for 5-6 minutes. Carefully remove the corn from the microwave. Remove the silk and husks carefully. Serve with butter and seasoned salt.

CREAM CHEESE POUND CAKE

1 pkg. yellow cake mix
1 pkg. (8 oz.) cream cheese, softened
4 large eggs
1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
2 tsps. pur vanilla extract

Preheat oven to 350 degrees. Prepare a bundt pan by spraying with PAM.

Place the cake mix, cream cheese, eggs, water, sugar, oil, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a spatula. Increase the mixer speed to medium and beat 2 minutes more, scaping the sides down again if needed. The batter should be well blended. Pour the batter into a prepared pan, smoothing it with a rubber spatula. Place teh pan in the oven.

Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 35-40 minutes. remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake, invert it onto a rack, then invert it onto a serving platter so that it is right side up.

Store this cake, covered in plastic wrap or under a glass dome, at room temperature for up to 1 week.

I serve this with sliced strawberries and whipped cream.

HAM SALAD

2 cups cooked ham
1/2 cup celery
1/4 cup onion
1/2 red bell pepper, seeded
1/2 cup no-fat sour cream or regular mayonnaise

In a food processor, chop the ham until it is well ground. Remove the ham and put it in a serving bowl. Place the celery, onion, and red bell pepper in the food processor. Process until the vegetables are finely minced. Add the vegetables to the ham. Add the no-fat sour cream or mayonnaise to the ham mixture and mix well. Refrigerate until well chilled. Serve with crackers or on toasted bread. Delicious!

STRAWBERRY COBBLER

4 cups strawberries,washed and sliced with stems removed
1/2 tsp. baking powder
1 egg
1 cup flour, self-rising
1 cup sugar
1/4 cup butter, softened
1/4 cup butter, cut into small pieces
3 tsps. sugar

Preheat oven to 375 degrees. Prepare a baking dish (8-9 inch) by spraying with PAM. Place the strawberries in the baking dish. Mix self-rising flour, egg, 1/4 cup softened butter, baking powder, and sugar together. Pour the flour mixture over the strawberries. Dot the cobbler with small pieces of butter and sprinkle with sugar. Cook for 40-50 minutes or until cobbler is done.

Happy cooking!