1 acorn squash
Butter
water
Cut squash in half. Take out seeds. Place squash in baking dish skin down. Place butter in center of squash. Fill bottom of dish with water. Cover tightly with foil and bake on 375 degrees for 1 hour.
*My Notes:*
-Do not eat skin!
-This is so good, easy to make and perfect with almost any dinner! It adds a change to the normal vegetables during the week!
Sunday, March 7, 2010
Tender BBQ Ribs
Sheet Spare ribs
BBQ sauce of your choice
Water
Garlic powder
The best way to tenderize ribs: Place serving-size portion of ribs on a broiling pan or rack in shallow baking pan. But water in bottom of pan. Cover tightly with foil. Bake at 350 degrees for 1 hour; drain.
After tenderizing, sprinkle ribs with garlic powder and glaze with BBQ sauce. Cook on 375 degrees for another hour or until done. Turn and brush as necessary.
*My Notes:*
-This is my mom's trick for the most tender ribs!
-I highly recommend Sweet Baby Ray's BBQ sauce. Someone in the grocery store isle told me to try it and since then I haven't gone back. Give it a try and I bet you won't either!
BBQ sauce of your choice
Water
Garlic powder
The best way to tenderize ribs: Place serving-size portion of ribs on a broiling pan or rack in shallow baking pan. But water in bottom of pan. Cover tightly with foil. Bake at 350 degrees for 1 hour; drain.
After tenderizing, sprinkle ribs with garlic powder and glaze with BBQ sauce. Cook on 375 degrees for another hour or until done. Turn and brush as necessary.
*My Notes:*
-This is my mom's trick for the most tender ribs!
-I highly recommend Sweet Baby Ray's BBQ sauce. Someone in the grocery store isle told me to try it and since then I haven't gone back. Give it a try and I bet you won't either!
Saturday, February 20, 2010
Creamy Onion Vegetable Dip
1/2 cup mayonnaise
1 cup sour cream
2 tablespoons parsley flakes
2 tablespoons onion soup mix
1/2 to 1 teaspoon Mrs. Dash seasoning
Thoroughly combine all ingredients. Cover and chill before serving.
1 cup sour cream
2 tablespoons parsley flakes
2 tablespoons onion soup mix
1/2 to 1 teaspoon Mrs. Dash seasoning
Thoroughly combine all ingredients. Cover and chill before serving.
Spinach Ranch Dip
1 package (1 oz.) ranch dip mix
1 container (16 oz.) sour cream
10 oz. frozen spinach, thawed and drained
Mix together and serve.
*My Notes:*
-This is my mom's mix, it is wonderful!
-To add a twist, add some chopped water chestnuts! I have never tried it, but it might add some texture!
1 container (16 oz.) sour cream
10 oz. frozen spinach, thawed and drained
Mix together and serve.
*My Notes:*
-This is my mom's mix, it is wonderful!
-To add a twist, add some chopped water chestnuts! I have never tried it, but it might add some texture!
Tomato Basil Sauce
1/2 stick margarine
1 large onion
3-4 garlic cloves
1 teaspoon chicken soup base
1 cup hot water
Fresh basil, chopped
1 can diced or whole tomatoes
Pasta
Saute onion and garlic in margarine. Add soup base, water, and basil; simmer.
Add tomatoes. Simmer. Pour over pasta.
1 large onion
3-4 garlic cloves
1 teaspoon chicken soup base
1 cup hot water
Fresh basil, chopped
1 can diced or whole tomatoes
Pasta
Saute onion and garlic in margarine. Add soup base, water, and basil; simmer.
Add tomatoes. Simmer. Pour over pasta.
Ham and Cabbage
1 stick margarine
Chopped onion
Ham
Cabbage
Water
Potatoes
Carrots
Saute margarine and onion. Add water to cover ham. Cook 20 minutes.
Add cabbage, potatoes, and carrots. Cook until tender.
*My Notes:*
-This is my gram's recipe. There are no measurements, so you get to put how much of each ingredient you like! I personally put a lot of potatoes (and a just a few carrots for color)!
Chopped onion
Ham
Cabbage
Water
Potatoes
Carrots
Saute margarine and onion. Add water to cover ham. Cook 20 minutes.
Add cabbage, potatoes, and carrots. Cook until tender.
*My Notes:*
-This is my gram's recipe. There are no measurements, so you get to put how much of each ingredient you like! I personally put a lot of potatoes (and a just a few carrots for color)!
Cranberry Chicken and Wild Rice
6 boneless skinless chicken breast halves
1-1/2 cup hot water
1 package (6.2 oz.) fast cooking long grain and wild rice mix (Uncle Ben's)
1 can (16 oz.) whole-berry cranberry sauce
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
Place chicken in a baking dish coated with nonstick spray.
In a small bowl, combine water, rice mix and seasoning packet. Pour round chicken.
In a small bowl, combine cranberry sauce, lemon juice, soy sauce, and Worcestershire sauce; spoon over chicken. Cover and bake at 350 degrees for 40-50 minutes or until chicken juices run clear and rice is tender.
*My Notes:*
-Thanks Andrea!
-I can't wait to try this! It sounds so good!
1-1/2 cup hot water
1 package (6.2 oz.) fast cooking long grain and wild rice mix (Uncle Ben's)
1 can (16 oz.) whole-berry cranberry sauce
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
Place chicken in a baking dish coated with nonstick spray.
In a small bowl, combine water, rice mix and seasoning packet. Pour round chicken.
In a small bowl, combine cranberry sauce, lemon juice, soy sauce, and Worcestershire sauce; spoon over chicken. Cover and bake at 350 degrees for 40-50 minutes or until chicken juices run clear and rice is tender.
*My Notes:*
-Thanks Andrea!
-I can't wait to try this! It sounds so good!
Tuesday, February 16, 2010
Creamy Herbed Pork
3-4 large pork chops
Garlic Powder
2 tablespoons oil
1-1/3 cups milk
2 tablespoons flour
3 fresh basil leaves, diced
Pepper to taste
1 can (7 oz.) mushrooms stems and pieces, if desired
1 beef bouillon cube
2 tablespoons water
Cook pork in oil in large skillet. Sprinkle with garlic powder before flipping. Remove from heat when only slightly pink on inside. Drain skillet, do not rinse.
Mix milk and flour. Pour into skillet. Add pepper, basil, bouillon cube, and water. Heat on medium heat until mixture bubbles. When mixture starts to thicken, add mushrooms. Place pork in pan and cook until done.
*My Notes:*
-I made this tonight after classes and it was so quick and easy! I served it over pasta, but rice would be good too.
-Next time I am going to use boneless pork chops, cut into cubes, so that the pork could be over noodles too!
-The full 7 oz. can of mushrooms is a bit too much, so I suggest just 3/4 of the can or less.
Garlic Powder
2 tablespoons oil
1-1/3 cups milk
2 tablespoons flour
3 fresh basil leaves, diced
Pepper to taste
1 can (7 oz.) mushrooms stems and pieces, if desired
1 beef bouillon cube
2 tablespoons water
Cook pork in oil in large skillet. Sprinkle with garlic powder before flipping. Remove from heat when only slightly pink on inside. Drain skillet, do not rinse.
Mix milk and flour. Pour into skillet. Add pepper, basil, bouillon cube, and water. Heat on medium heat until mixture bubbles. When mixture starts to thicken, add mushrooms. Place pork in pan and cook until done.
*My Notes:*
-I made this tonight after classes and it was so quick and easy! I served it over pasta, but rice would be good too.
-Next time I am going to use boneless pork chops, cut into cubes, so that the pork could be over noodles too!
-The full 7 oz. can of mushrooms is a bit too much, so I suggest just 3/4 of the can or less.
Wednesday, February 3, 2010
Chicken-Broccoli Casserole
1 (10 oz.) can cream of chicken soup
2/3 cup milk
1-1/2 cup shredded mozzarella cheese
1 cup uncooked white rice
2 cups cooked, cubed chicken
Fresh broccoli
garlic powder
Worcestershire sauce
Parmesan cheese
Cut up fresh broccoli and steam.
Cook one cup of rice as directed on package.
As rice is cooking, cut chicken in into medium size cubes and cook in skillet on medium heat until done. Sprinkle garlic powder over chicken while cooking. Set aside.
Heat soup with milk and cheese in pot over medium heat until cheese is melted and mixture starts bubbling.
Stir in rice and mix well. Add chicken, steamed fresh broccoli. Add Worcestershire sauce (not too much!) and Parmesan cheese as desired. Heat well.
*My Notes:*
-Make sure to only steam broccoli slightly, or it will get mushy!
-This recipe is all up to interpretation. But don't worry, you can't mess it up! What I did with the Worcestershire sauce was to put in a few drops and then mix it and try it.
-I am sure you can substiture the fresh broccoli for frozen, just make sure it is thawed well!
-This was a hit in my house! And made enough for some left overs!
2/3 cup milk
1-1/2 cup shredded mozzarella cheese
1 cup uncooked white rice
2 cups cooked, cubed chicken
Fresh broccoli
garlic powder
Worcestershire sauce
Parmesan cheese
Cut up fresh broccoli and steam.
Cook one cup of rice as directed on package.
As rice is cooking, cut chicken in into medium size cubes and cook in skillet on medium heat until done. Sprinkle garlic powder over chicken while cooking. Set aside.
Heat soup with milk and cheese in pot over medium heat until cheese is melted and mixture starts bubbling.
Stir in rice and mix well. Add chicken, steamed fresh broccoli. Add Worcestershire sauce (not too much!) and Parmesan cheese as desired. Heat well.
*My Notes:*
-Make sure to only steam broccoli slightly, or it will get mushy!
-This recipe is all up to interpretation. But don't worry, you can't mess it up! What I did with the Worcestershire sauce was to put in a few drops and then mix it and try it.
-I am sure you can substiture the fresh broccoli for frozen, just make sure it is thawed well!
-This was a hit in my house! And made enough for some left overs!
Tuesday, February 2, 2010
Cream Cheese Cookies #2
1 cup (2 sticks) butter, softened
6 oz. cream cheese
2 cups sugar
2 cups flour
Cream butter and cream cheese. Add sugar and beat until light and fluffy. Add flour and beat well.
Drop by teaspoons onto cookie sheet and bake at 350 degrees for 12-15 minutes or until edges aer golden.
*My Notes:*
-Thanks Anna!
-This recipe is really good, it has a little different texture than the other cream cheese cookies recipe on my blog.
6 oz. cream cheese
2 cups sugar
2 cups flour
Cream butter and cream cheese. Add sugar and beat until light and fluffy. Add flour and beat well.
Drop by teaspoons onto cookie sheet and bake at 350 degrees for 12-15 minutes or until edges aer golden.
*My Notes:*
-Thanks Anna!
-This recipe is really good, it has a little different texture than the other cream cheese cookies recipe on my blog.
Friday, January 8, 2010
Roasted Prosciutto-Wrapped Scallops
GREMOLATA:
1 tablespoon minced garlic
1 tablespoon finely grated zest of a lemon
1 tablespoon flat-leaf parsley, finely chopped
24 large scallops
12 slices prosciutto, halved lengthwise
Ground black pepper
In small bowl, combine the ingredients for the gremolata. Cover with plastic wrap and refrigerate for up to 2 hours before serving.
Line a baking sheet with paper towels and place all the scallops on the towels. Place another layer of paper towels over the top and top with another baking sheet. Place in refrigerator for up to 30 minutes before assembling.
Preheat oven to 425 degrees.
Lay the prosciutto strips on a work surface and place a scallop in the center of each, enclosing them completely. Transfer scallop bundles to a dry nonstick baking sheet and cook or put in refrigerator for up to an hour before roasting.
Roast scallops for 7-10 minutes, or until prosciutto is crisp and golden and the scallops are cooked through.
Serve with Gremolata.
*My Notes:*
-One of the library patrons gave me this recipe from the book Tavern on the Green, after the famous restaurant in NYC that unfortunately had to close it's doors this past December.
-The paper towel step is for ensuring the scallops are perfectly dry in order for them to become golden brown.
-For those of you (like me) who didn't know, prosciutto is basically ham....only in Italian...
1 tablespoon minced garlic
1 tablespoon finely grated zest of a lemon
1 tablespoon flat-leaf parsley, finely chopped
24 large scallops
12 slices prosciutto, halved lengthwise
Ground black pepper
In small bowl, combine the ingredients for the gremolata. Cover with plastic wrap and refrigerate for up to 2 hours before serving.
Line a baking sheet with paper towels and place all the scallops on the towels. Place another layer of paper towels over the top and top with another baking sheet. Place in refrigerator for up to 30 minutes before assembling.
Preheat oven to 425 degrees.
Lay the prosciutto strips on a work surface and place a scallop in the center of each, enclosing them completely. Transfer scallop bundles to a dry nonstick baking sheet and cook or put in refrigerator for up to an hour before roasting.
Roast scallops for 7-10 minutes, or until prosciutto is crisp and golden and the scallops are cooked through.
Serve with Gremolata.
*My Notes:*
-One of the library patrons gave me this recipe from the book Tavern on the Green, after the famous restaurant in NYC that unfortunately had to close it's doors this past December.
-The paper towel step is for ensuring the scallops are perfectly dry in order for them to become golden brown.
-For those of you (like me) who didn't know, prosciutto is basically ham....only in Italian...
Thursday, January 7, 2010
Onion Soup Mix Cheese Ball
1 packet onion soup mix
1 (80z.) package of cream cheese
Walnuts, chopped
Sharp Cheese, grated
Mix soup mix and cream cheese together. Add shredded cheese to taste. Roll into a ball and coat with walnuts. Serve with crackers.
*My Notes:*
-This was a perfect holiday treat! My family loved it!
-After experimenting with different crackers, my family voted for the Town House Toppers Garlic and Herb! With a coupon they were pretty cheap!
1 (80z.) package of cream cheese
Walnuts, chopped
Sharp Cheese, grated
Mix soup mix and cream cheese together. Add shredded cheese to taste. Roll into a ball and coat with walnuts. Serve with crackers.
*My Notes:*
-This was a perfect holiday treat! My family loved it!
-After experimenting with different crackers, my family voted for the Town House Toppers Garlic and Herb! With a coupon they were pretty cheap!
Wednesday, December 9, 2009
Crockpot Pork Chops
1 small onion, chopped
Carrots
2 potatoes
1 envelope onion soup mix
2 cans cream of mushroom soup
4 pork chops
Place chopped onion on bottom of crock pot. Top with carrots and potatoes 1/3 of onion soup mix. Place 2 pork chops on top, sprinkle with 1/3 onion soup mix and 1 can of mushroom soup mix. Place last 2 pork chops on top, last of soup mix and 1 can mushroom soup. Cook on low for 6-8 hours.
*My Notes:*
-This smelled so good walking into my house after a long day at work! I have never had such juicy and tender pork chops!
-I served this over rice, but noodles would probably taste good too.
-I used bone-in pork chops and the bones ended up splintering, so my suggestion is to use boneless pork chops!!!
Carrots
2 potatoes
1 envelope onion soup mix
2 cans cream of mushroom soup
4 pork chops
Place chopped onion on bottom of crock pot. Top with carrots and potatoes 1/3 of onion soup mix. Place 2 pork chops on top, sprinkle with 1/3 onion soup mix and 1 can of mushroom soup mix. Place last 2 pork chops on top, last of soup mix and 1 can mushroom soup. Cook on low for 6-8 hours.
*My Notes:*
-This smelled so good walking into my house after a long day at work! I have never had such juicy and tender pork chops!
-I served this over rice, but noodles would probably taste good too.
-I used bone-in pork chops and the bones ended up splintering, so my suggestion is to use boneless pork chops!!!
Sunday, November 29, 2009
Amish Oatmeal Cake
1-1/4 cups boiling water
1 cup oatmeal
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1-1/2 cups flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
TOPPING:
2/3 cup brown sugar
1 cup walnuts, chopped
6 tablespoons butter, melted
1/4 cup heavy cream
1 teaspoon vanilla
Pour boiling water over oatmeal and let set 20 minutes.
Cream shortening and sugar well. Add unbeaten eggs one at a time, beat in well after each addition. Blend in oatmeal mixture.
Stir together flour, spices, soda, and salt. Fold into oatmeal mixture. Add vanilla.
Bake in greased and floured pan. Bake at 350 degrees for 30-35 minutes.
For topping: mix brown sugar, and walnuts well. Add melted butter, cream and vanilla. While cake is still hot, pour on topping and put under broiler for 2 minutes or until brown.
*My Notes:*
-This was perfect for a Thanksgiving dessert! My family went nuts over it!
-Instead of putting the batter in a cake pan, I made two loaves of it!
1 cup oatmeal
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1-1/2 cups flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
TOPPING:
2/3 cup brown sugar
1 cup walnuts, chopped
6 tablespoons butter, melted
1/4 cup heavy cream
1 teaspoon vanilla
Pour boiling water over oatmeal and let set 20 minutes.
Cream shortening and sugar well. Add unbeaten eggs one at a time, beat in well after each addition. Blend in oatmeal mixture.
Stir together flour, spices, soda, and salt. Fold into oatmeal mixture. Add vanilla.
Bake in greased and floured pan. Bake at 350 degrees for 30-35 minutes.
For topping: mix brown sugar, and walnuts well. Add melted butter, cream and vanilla. While cake is still hot, pour on topping and put under broiler for 2 minutes or until brown.
*My Notes:*
-This was perfect for a Thanksgiving dessert! My family went nuts over it!
-Instead of putting the batter in a cake pan, I made two loaves of it!
Sunday, November 22, 2009
Rice Pudding
1 quart milk
1/2 cup sugar
1/2 cup rice
Pinch of salt
3 eggs
1/2 cup water
1/2 teaspoon vanilla
Combine first four ingredients. Cook slowly on stove top until rice is tender. Add more milk if too thick.
When cooked, beat eggs with water and add rice with vanilla. cook 2 minutes. Pour into pan and sprinkle with cinnamon and sugar. Chill or serve warm.
1/2 cup sugar
1/2 cup rice
Pinch of salt
3 eggs
1/2 cup water
1/2 teaspoon vanilla
Combine first four ingredients. Cook slowly on stove top until rice is tender. Add more milk if too thick.
When cooked, beat eggs with water and add rice with vanilla. cook 2 minutes. Pour into pan and sprinkle with cinnamon and sugar. Chill or serve warm.
Italian Creamy Crockpot Chicken
2 pounds boneless/skinless chicken
Oil
1 can cream of mushroom soup
8 oz. cream cheese
1/2 cup chicken broth
1 envelope Italian dressing mix
8 oz canned mushrooms
Cook chicken in hot oil in skillet over medium-high heat until each side is slightly browned. Transfer to crock pot, reserve drippings.
Add soup, cream cheese, chicken broth, and Italian mix to drippings in skillet. Cook over medium heat until cheese is melted and mixture is smooth.
Arrange mushrooms over chicken in crock pot. Spoon soup mixture over mushrooms. Cover and cook on low for 4 hours. Stir before serving.
*My Notes:*
-Thanks Joan!
-This meal was quick to put together and was done in less than 4 hours!The dinner smell still lingers though my house, it is making me hungry again!
-I served this over rice but it probably could be served over noodles if desired.
Oil
1 can cream of mushroom soup
8 oz. cream cheese
1/2 cup chicken broth
1 envelope Italian dressing mix
8 oz canned mushrooms
Cook chicken in hot oil in skillet over medium-high heat until each side is slightly browned. Transfer to crock pot, reserve drippings.
Add soup, cream cheese, chicken broth, and Italian mix to drippings in skillet. Cook over medium heat until cheese is melted and mixture is smooth.
Arrange mushrooms over chicken in crock pot. Spoon soup mixture over mushrooms. Cover and cook on low for 4 hours. Stir before serving.
*My Notes:*
-Thanks Joan!
-This meal was quick to put together and was done in less than 4 hours!The dinner smell still lingers though my house, it is making me hungry again!
-I served this over rice but it probably could be served over noodles if desired.
Tuesday, October 6, 2009
Tomato Herb Pork Chops
1 can (14.5 oz.) Italian diced tomatoes
1/2 medium onion, cut into thin chunks
1 tablespoon white vinegar
1/2 tablespoon Worcestershire sauce
4 pork chops
Place all ingredients in a large skillet. Add garlic, pepper, and oregano to taste. Cook on medium heat until pork chops are no longer pink; about 20 minutes.
*My Notes:*
-This recipe was very tasty, and was perfect for a quick meal! The original recipe called for many more spices, but trust me, it didn't need it.
-I made mashed potatoes with this. The juices left over tasted wonderful over them!
1/2 medium onion, cut into thin chunks
1 tablespoon white vinegar
1/2 tablespoon Worcestershire sauce
4 pork chops
Garlic Powder or chopped fresh garlic
Oregano
Pepper
Place all ingredients in a large skillet. Add garlic, pepper, and oregano to taste. Cook on medium heat until pork chops are no longer pink; about 20 minutes.
*My Notes:*
-This recipe was very tasty, and was perfect for a quick meal! The original recipe called for many more spices, but trust me, it didn't need it.
-I made mashed potatoes with this. The juices left over tasted wonderful over them!
Sunday, September 27, 2009
Butter and Herb Tilapia
Tilapia, thawed
Butter or margarine, melted
Garlic powder
Oregano
After tilapia is thawed, place into a glass baking dish. Pour enough butter over so that it coats fish and covers bottom of pan. Sprinkle generously with garlic powder and oregano.
Bake at 350 degrees until fish flakes off. The time will depend on the thickness of the fish.
*My Notes:*
-Although this sounds really simple, it is so good! My roommate who doesn't like fish to much even loved it!
-Watch out for bones in the fish!
Butter or margarine, melted
Garlic powder
Oregano
After tilapia is thawed, place into a glass baking dish. Pour enough butter over so that it coats fish and covers bottom of pan. Sprinkle generously with garlic powder and oregano.
Bake at 350 degrees until fish flakes off. The time will depend on the thickness of the fish.
*My Notes:*
-Although this sounds really simple, it is so good! My roommate who doesn't like fish to much even loved it!
-Watch out for bones in the fish!
Thursday, September 24, 2009
Creamy Chicken and Dumplings
2 tablespoons flour
12 oz. boneless skinless chicken breasts, cut into 1 inch pieces
2 tablespoons margarine or butter
1 stalk celery
1 medium carrot, cut into pieces
2 large potatoes, peeled and cubed
1 onion, cut into wedges
1 1/2 cups chicken broth
1 (1o 3/4 oz.) can condensed cream of chicken soup
1/8 teaspoon pepper
Oregano, to taste
Garlic powder
Quick biscuit mix
Place flour in plastic bag. Add chicken pieces and shake until coated.
In a large pot cook chicken, celery, carrot, onion, and potatoes; sprinkle with garlic powder. Cook in hot margarine for 2-3 minutes or until chicken starts to cook.
Stir in broth, soup, pepper, garlic, and oregano. Bring to a boil and reduce heat. Simmer, covered until chicken and vegetables are cooked.
While chicken mixture is cooking, prepare quick biscuit mix according to package directions.
Return Chicken mixture to boiling. Add biscuit dough by tablespoons over chicken mixture. Cover and cook until a toothpick inserted into biscuits come out clean.
*My Notes:*
-This is a great meal for the upcoming chilly weather!
-It is much creamier than normal chicken and dumplings, but oh so good!
-Be careful, the biscuits on top keep the chicken mixture really hot.....we learned the hard way.
12 oz. boneless skinless chicken breasts, cut into 1 inch pieces
2 tablespoons margarine or butter
1 stalk celery
1 medium carrot, cut into pieces
2 large potatoes, peeled and cubed
1 onion, cut into wedges
1 1/2 cups chicken broth
1 (1o 3/4 oz.) can condensed cream of chicken soup
1/8 teaspoon pepper
Oregano, to taste
Garlic powder
Quick biscuit mix
Place flour in plastic bag. Add chicken pieces and shake until coated.
In a large pot cook chicken, celery, carrot, onion, and potatoes; sprinkle with garlic powder. Cook in hot margarine for 2-3 minutes or until chicken starts to cook.
Stir in broth, soup, pepper, garlic, and oregano. Bring to a boil and reduce heat. Simmer, covered until chicken and vegetables are cooked.
While chicken mixture is cooking, prepare quick biscuit mix according to package directions.
Return Chicken mixture to boiling. Add biscuit dough by tablespoons over chicken mixture. Cover and cook until a toothpick inserted into biscuits come out clean.
*My Notes:*
-This is a great meal for the upcoming chilly weather!
-It is much creamier than normal chicken and dumplings, but oh so good!
-Be careful, the biscuits on top keep the chicken mixture really hot.....we learned the hard way.
Sunday, September 20, 2009
Chicken Pot Pie
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
Garlic powder to taste
Chicken bouillon powder to taste
1 cup quick biscuit mix
1/2 cup milk
1 egg
Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased 2-quart casserole dish.
Stir remaining ingredients in a small bowl with fork until blended. Pour over chicken mixture.
Bake 30 minutes or until golden brown.
*My Notes:*
-For the garlic powder and chicken bouillon, I just added a little bit. The original recipe seemed like it would end up kind of bland. The small amount added just enough flavor!
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
Garlic powder to taste
Chicken bouillon powder to taste
1 cup quick biscuit mix
1/2 cup milk
1 egg
Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased 2-quart casserole dish.
Stir remaining ingredients in a small bowl with fork until blended. Pour over chicken mixture.
Bake 30 minutes or until golden brown.
*My Notes:*
-For the garlic powder and chicken bouillon, I just added a little bit. The original recipe seemed like it would end up kind of bland. The small amount added just enough flavor!
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