CHICKEN POT PIE

https://twentypearls94.wordpress.com/2013/04/28/313/

This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it’s fabulously good and comes together in a convenient casserole! 

Everyone loved it!

Update: If using a 9x13 I like to use 4 cups chicken, double the veggies, dissolve the bouillon cubes in water.  So, so easy and yummy!

3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Directions:

Preheat oven to 350 degrees.

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish. Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.

In a small mixing bowl, combine the milk and Bisquick. (It’s okay if there are a few lumps remaining.)

Pour over the chicken and vegetables. DO NOT MIX!

Sprinkle on a little black pepper, if desired.

Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(Yes, it’ll looks like a big, soupy mess. Trust me … this is what it’s supposed to look like!)

If using a 9 x 13 pan, bake for 40 – 45 minutes or until casserole is set and top is brown and bubbly. 

Remove from oven and allow to rest for 5 minutes. Serve and enjoy!

CHICKEN POT PIE
This comes from the 1st McCleve cookbook pg 47.  We have made it lots and lots.  So good.  This is what I always think of making when I have an extra pie crust on hand.  But I have found if doing a pie crust cook for about 5 minutes before putting in the mixture.  I had a note that I usually double everything except for the butter.

2 T onion
3 T margarine
2 T flour
1 chicken bouillion cube (broken up)
1/4 tsp salt & pepper
---
3/4 c milk
1/3 c water
---
1 1/4 c cooked chicken (2 can cooked works as well)
1/2-3/4 c cooked vegetables 
1 T snip parsley (optional)
---
small can of bisuits

Preheat oven to 400.  Saute onion in margarine.  Blend in flour until smooth.  Add bouillion cube and add salt and pepper.  Add milk and water.  Cook and stir until bubbly.  Add chicken, vegetables and parsley.  Stir.  Pour into small casserole dish or loaf pan.  Then place biscuits on top.  Arrange how you want. (by cutting biscuits in fourths, it is easier to arrange)  Bake at 400 for 10-12 minutes or until biscuits are done. 

LEMON BLUEBERRY MUFFINS

LEMON TEA MUFFINS
Taste of Home Contest Winning 2006 pg. 150.

These were a really good afterschool snack for the kids. Made normal size but next time would do mini.  They are very lemony.  Quite a few steps so it was nice making them in the afternoon instead of morning.

LEMON BLUEBERRY MUFFINS
These are super easy to make and yummy!  Loved the topping.  Would like trying to substitute the 1/2 the sour cream with yogurt.  Found in taste of home cookbook annual recipes 2010 pg 144.

UPDATE: Liked these even better the next day.  Super Yummy!

Ingredients

• 2 cups biscuit/baking mix

• 1/2 cup plus 2 tablespoons sugar, divided

• 1 egg

• 1 cup (8 ounces) sour cream

• 1 cup fresh or frozen blueberries (see note below)

• 2 teaspoons grated lemon peel

Nutritional Facts

1 muffin (prepared with reduced-fat baking mix and reduced-fat sour cream) equals 154 calories, 3 g fat (2 g saturated fat), 24 mg cholesterol, 251 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

In a large bow, combine biscuit mix and 1/2 cup sugar.  Whisk egg and sour cream; stir ingredients just until moistened.  Fold in blueberries.

Fill muffin cups.

Combine lemon peel and remaining sugar (2 T) and sprinkle over batter.

Bake at 400 for 20-25 minutes.  Let set 5 minutes before removing.

If using frozen blueberries, use without thawing to avoid discoloring the batter.

CHOCOLATE PANCAKES

CHOCOLATE PANCAKES
Abagail and I had these for lunch today.  Yum!  Thought it would be good next time to try adding cinnamon.

2 cups bisquick
1/4 c sugar
2 T cocoa (next time I would sift - I get a big chunk in my pancake)
1 cup chocolate milk
1 tsp vanilla
2 eggs

CHOCOLATE PANCAKES
Everyone loved these! Tasted like a piece of cake.
Update:  My family loved whole box yellow cake mix with 2-4 T cocoa powder and 1 1/2 cup chocolate chips. I put the chocolate chips in first and mixed with cake mix before adding milk.


Don't cook on cast iron skillet. Needs to be non stick.

2 cups cake mix (any kind would do)
1 cup milk

UPDATE: If doing this recipe as waffles add an egg and some oil or else they will crumble really bad.  I also added some chocolate chunks and peanut butter chips that I dusted with flour first.  Yum!

Apple Crisp Pancakes

Apple crisp and pancakes rolled into one. Diced apples add chunky goodness to the Bisquick® batter and then before flipping, the pancakes get topped with a brown sugar-oatmeal streusel.

We all really liked these pancakes.

http://www.bettycrocker.com/recipes/apple-crisp-pancakes/b067f08b-a9d7-4a75-9187-c181741dc561

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 7 Reviews

• Prep Time 15 min
 
• Total Time 25 min
 
• Servings 13

Ingredients

Streusel Topping

1/4

cup plus 2 tablespoons packed brown sugar

1/4

cup Gold Medal® all-purpose flour

1/4

cup old-fashioned or quick-cooking oats

2

tablespoons plus 2 teaspoons cold butter

Pancakes

2

cups Original Bisquick® mix

1/2

teaspoon ground cinnamon

1/4

teaaspoon ground nutmeg

1

cup peeled diced Granny Smith apple (1/4-inch)

1

cup milk

2

eggs

Toppings, If Desired

Powdered sugar

Real maple syrup

Sweetened whipped cream

Save $$$ on your favorite brands

Directions

• 1In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.
• 2In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.
• 3For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablesppons Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.
• 4To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.

VALENTINE'S DAY 2014

Made this for Valentine's Day 2014.  The kids liked it.  Had a hard time making it look as good as the picture.  Next time I would let the milk mixture cool a little before adding.  I used 2 strawberry & 2 cherry jello.  Tasted really good.  Made day before.  Would make again.  We also had heart shaped pizza from Papa Murphy's, stuffed strawberries, beets and Chocolate Mousse Crunch Cake for dessert. For breakfast we had Red Velvet Pancakes with cream cheese topping (used left over topping for stuffed strawberries).  Scott and I made a whole bunch of hearts and had them hanging from the ceiling.  The kids really liked it.  Had letter on some of the heart spelling out their present (Frozen movie - will ship when available 3/18/14).

RED VELVET PANCAKES WITH CREAM CHEESE TOPPING

http://www.bettycrocker.com/recipes/red-velvet-pancakes-with-cream-cheese-topping/7e08e0aa-1a71-40f7-83fe-420aa03067b5

Ingredients

Cream Cheese Topping

4

oz (half of 8-oz package) cream cheese, softened

1/4

cup butter, softened

3

tablespoons milk

2

cups powdered sugar

Pancakes

2

cups Original Bisquick® mix

1

tablespoon granulated sugar

1

tablespoon unsweetened baking cocoa

1

cup milk

1

to 1 1/2 teaspoons red paste food color*

2

eggs

Powdered sugar, if desired

Directions

• 1In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
• 2In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
• 3For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
• 4Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

JELLO WITH HEART

Find recipe in blog folder.  Will help if seeing picture.  Couldn't find on-line.

Coat a 9x13 with cooking spray.  Make 4 small boxes of jello according to box.  Let set.  Use a mini heart cutter and cut out hearts.  Wash pan to reuse.  Spray again and arrange hearts, spacing evenly.  Sprinkle 2 envelopes of unflavored gelatin over 1/2 cup cold water.  Let sit for 1 minute, when stir in 1 1/2 cups boiling water and 1 can (14 oz) sweetened condensed milk (next time let it cool).  Pour into pan but not over hearts.  You might not use the whole mixture.  Put back into fridge until firm.  Or I think next time I might put 9x13 in fridge and then pour milk mixture so I don't have to move pan after poured in mixture.

Chocolate Mousse Crunch Cake

http://www.ourbestbites.com/2010/03/chocolate-mousse-crunch-cake/

Recipe by Our Best Bites

Ingredients:

1 package Duncan Hines Devil’s Food Cake

1 recipe (give or take a little) Chocolate Ganache

Crushed Heath bars or a bag of chocolate-covered Heath bits

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

Instructions:

Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache (if you haven’t already) according to directions.

With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.

Place second layer on top of Heath bits.

Spoon ganache over the top layer, allowing it to drip down the sides.  Sprinkle with additional Heath bits and refrigerate until ready to serve.

PUMPKIN OREO CHEESECAKE BARS & PUMPKIN CHEESECAKE

PUMPKIN OREO CHEESECAKE OR BARS

YIELD: 

MAKES A 9-INCH PAN OF BARS

THIS WAS SUPER YUMMY!  I DID IT IN A 8" SPRINGFOAM.  THE THICKNESS WAS PERFECT!  COOKED THE CRUST A LITTLE LONG - WAS HARD IN SPOTS.  NEXT TIME PUT ON A COOKIE SHEET - MADE A MESS IN THE OVEN.  ABAGAIL LOVED THIS! MAKE DAY BEFORE.

UPDATE: Made for Thanksgiving 2016.  made with cinnamon bun oreos...yum!  It really complimented the flavor.  also spent the extra $ and bought libby canned pumpkin.  think it really made a difference.  again parts of the crusts turned hard.  cook less next time??

You can sub 1 1/2 teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves in the recipe. I haven't tried this recipe with low fat cream cheese or light sour cream.

A 9-inch springform pan would also work here; the layers might be a bit thinner. As I noted below in the instructions, make sure your 9-inch baking pan has sides nearly 2-inches tall. The pan will be very full. If I were wanting to make this in a 9X13-inch pan, I wouldn't double the recipe (I think it would be too thick), instead, I would 1 1/2 the ingredients (I haven't tried this yet myself, just thinking out loud about the best way to go about it).

Keep in mind these bars need to chill for at least 8 hours (they make a perfect make-ahead dessert!).

INGREDIENTS

Oreo Crust:
• 1 package (about 14 ounces) Oreo cookies (or similar chocolate sandwich-type cookie, 36 cookies total)
• 5 tablespoons butter, melted
Pumpking Filling:
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup (7.5 ounces) granulated sugar
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling) - Libby works best!
• 3 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
Topping:
• 1 1/2 cups sour cream (not low fat)
• 1/2 cup (2 ounces) powdered sugar

DIRECTIONS

1. Preheat the oven to 325 degrees F. Line a 9-inch square baking pan with at least 1 3/4-inch or higher sides (preferably aluminum but glass will work, too) with two strips of foil that overhang on all four sides (to easily lift out the squares after baking/cooled). You can omit the foil step and lightly grease the pan with nonstick cooking spray if you don't want to lift out the bars after baking.
2. For the crust, pulse 26 of the Oreo cookies (reserve the others for topping) in a blender or food processor until they are fine crumbs. Add the butter and pulse until the crumbs are wet and sandy in texture. Press the mixture firmly and evenly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes. (try 5 minutes)
4. For the filling by beating the cream cheese and sugar with an electric mixer (handheld or stand) until light and fluffy. Add the pumpkin, eggs, flour, vanilla, salt, cinnamon, ginger, nutmeg and cloves and mix until smooth. Pour the filling onto the crust and spread evenly.
5. Bake for 50-60 minutes until the sides are set but the center (about a 4-inch radius in the middle) still jiggles slightly.
6. Remove the bars from the oven but leave it on.
7. Whisk together the sour cream and powdered sugar for the topping and spoon it in dollops across the top of the bars (if you pour it all into the middle, it will be hard to spread). Quickly spread it evenly across the top. Bake the bars for another 10-15 minutes until the edges of the sour cream topping are set.
8. Let the bars cool on a rack for an hour or so. Cover loosely with foil or plastic wrap and refrigerate for at least 8 hours. Chop the rest of the Oreos and sprinkle them on top before serving.

http://www.melskitchencafe.com/pumpkin-oreo-cheesecake-bars/

PUMPKIN CHEESECAKE

This was incredibly easy to make.  Used fresh pumpkin cooked & pureed (got pumpkins at Trader Joe's).  I thought it was okay.  Scott said it was better the next day and blog worthy.  Used Dulce de Leche from Our Best Bites Cookbook.  Needs a lot of cooling time/fridge time.  Make early in day if having at night.  

1

can (15 oz) pumpkin (not pumpkin pie mix)

1

package (8 oz) cream cheese, cut into 16 pieces, softened

1/4

teaspoon vanilla

3

eggs

3/4

cup sugar

1/2

cup Original Bisquick® mix

1 1/2

teaspoons pumpkin pie spice

1

cup caramel topping, if desired

Pecan halves, if desired

top with whipped cream, pecans and a drizzle of caramel sauce.

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.

Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.