No Peek Chicken and Oatmeal Cake with Carmel Frosting

The one thing about Sunday dinner around here is that when the food is ready, Look out. It goes fast. Today I failed to get a picture of the No Peek Chicken once it was baked. I'll just have to ask you to trust me. It is delicious and looks simply yummy when done.

 

Also, this is another recipe I don't measure, just dump, stir and judge by appearances. So, I hope I can get this right for you.

Pre-heat oven to 350.

Measure out the amount of rice you need per serving as on the back of the box into a large bowl. If you are feeding 6, then measure the amount of rice needed to make servings for 6.

Mix one can of Cream of Chicken soup to your rice along with one can of water. This amount works for up to 6 servings or so. For me, I make it for sixteen, so I usually make rice for about 8 people and use 2 cans of soup with 2 cans full of water.

Mix in 1 packet of Dry Onion soup mix. If you are using 2 cans of soup, then 2 packages of Dry Onion.

This is what you want your mixture to look like. It needs to be a little soupy because then when it is baking the rice will absorb the liquid, but you don't want it too soupy.

Dump in to baking dish.

Lay chicken breasts on top of the rice mixture and salt and pepper.

Cover with aluminum foil and bake at 350 for 1 1/2 - 2 hours until chicken is done. Don't peek for at least 1 1/2 hours and then try to  resist peeking - thus the name. You need it covered so it doesn't dry out and it will finish baking.

This is where the picture of the finished dish should be. I thought I might be able to distract you with the two wigglies trying to do somersaults butt to butt.

We added a nice broccoli slaw salad and fresh veggies to go along with this dish.

Oatmeal Cake with Caramel Frosting

This cakes a little longer to make and bake. You need to soak your oatmeal 20 minutes before mixing it up and it takes about 50 minutes to bake.

Pre-heat oven to 350

Well, I went from no picture to a poor picture. The shiny looking blobs are reflections of the lights hanging above the cake. This is a nice, heavy, moist cake.

Boil water

1 C old fashioned oats.

Boil and measure 1 1/4 C water and pour over the cup of oats.

Stir together, cover and let set 20 minutes.

1/2 C softened butter.

Mix 1 C sugar with the butter and

1 C brown sugar.

Add and mix in 1 t. vanilla and 2 eggs.

Mix together these dry ingredients. 1 1/2 C flour, 1 t. soda, 1/2 t. salt, 3/4 t. cinnamon and 1/4 t. nutmeg. Add to the batter and mix well.

After 20 minutes the oats should have absorbed the water and have become soft.

Add the oatmeal to the batter and mix well.

Pour into a greased 9X13 baking dish.

Bake about 50 minutes - watch so you don't burn it. As soon as it is done, remove from oven. Don't over bake it. Let cake cool.

 Frosting:

Put into sauce pan and bring to a boil - 1/2 C sugar,

 

1 C brown sugar,

1/3 C milk,

4 T Crisco and

1 T corn syrup.

Bring to a boil and boil for one minute. Let cool down.

Add 1 t vanilla.

Spoon frosting on cake and frost immediately.