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Monday, May 6, 2013

What's Cookin' in the Parsonage?

I'm suffering at the beach this week.  Happiness!  I thought I'd post some of my most popular posts while I'm vacationing.  

Let's start the week with the most popular post of a Sunday meal at the parsonage:

Katie Brown chicken




Katie Brown Chicken
Wash a whole Roasting Hen, dry with paper towel, then rub with Olive oil. Squeeze a whole lemon; reserve juice. Place lemon halves inside hen. Sprinkle inside with salt. Add fresh sprigs of rosemary and thyme. Tie legs and place hen in dish. Sprinkle skin of chicken with paprika and salt. Pour the lemon juice over hen. Add baby carrots and potato cubes to dish. Add enough chicken broth to cover vegetables. Bake until internal temperature reaches 180 degrees. (When I go to church I put the oven on about 280-300 degrees and let it cook until I get home from church. It's always done, but not overdone.)

After removing chicken from the oven, mix 2 Tbl flour and 1/4 C water together, then add to chicken juices for a delicious lemony gravy for the meat and vegetables.

Chocolate Cherry Cake



This is seriously the easiest and most delicious cake you'll make!


Chocolate Cherry Cake
1 box Chocolate Cake mix
2 eggs
1 can Cherry Pie Filling
Mix ingredients and pour into a greased 9 x 13 pan. Bake at 350 degrees for 25 min, or until the top springs back.

While cake is in the oven make the icing:
5 Tbl. marg.
1/3 cup milk
1 cup sugar

Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and add 1 cup chocolate chips. Let icing sit for 15 minutes. Pour warm icing over warm cake. Store cake in the fridge. Enjoy!

What was cooking in your kitchen this weekend? Have you tried either of these recipes yet?  If not, why not add them your menu this week!

With love from my parsonage kitchen,


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