Tuesday, August 25, 2009

Chicken Pot Pie

Are you ready for Fall?
I am and these recipes will warm us right up...don't they look yummy! {Recipe & Pic from} Picky Palate

Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie
4 large chicken breasts, cooked and shredded (either bake, crockpot or pressure cook chicken for easy shredding)
1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
1/2 teaspoon salt
1/4 fresh cracked black pepper
2 10 oz cans cream of chicken soup
10 oz can cheddar cheese soup
1 Cup chicken broth
1 Cup milk
2 15 oz cans Mixed Veggis, drained
3/4 Cup crumbled bacon pieces, already cooked
1 Cup shredded cheddar cheese
1 6 count can Pillsbury Homestyle Biscuits
1/2 teaspoon Lawry’s Garlic Salt
1/2 teaspoon reserved dry Ranch Dressing Mix
1/2 Cup shredded cheddar cheese
Cholula Hot Sauce to top, if desired
1. Preheat oven to 350 degrees F. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.
2. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggis then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.
3. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with Cholula hot sauce if you like it spicy! Enjoy.
8 servings

Pizza Bubble Ring

{Recipe & Pic from} My Favorite Recipes

Pizza Bubble Ring
6-8 Tbsp. butter or margarine, melted
1 tsp. Italian seasoning
1/2 tsp. garlic powder
2 cans (12 oz. each) Pillsbury Golden Layers refrigerated flaky biscuits
40 small slices pepperoni (about 3 oz.)
8 oz. mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated
--Heat oven to 350 degrees F. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can biscuit rounds, placing balls over balls in pan. Pour remaining butter mixture over top. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

Thursday, August 20, 2009

Chicken Ranch Pizza

Another Yummy one I can't wait to try!
{Recipe from} My Favorite Recipes...

Chicken Ranch Pizza
1 recipe for pizza crust (to follow)
2-3 chicken breasts
1/2-3/4 cup Ranch dressing
2 cups mozzarella cheese
1 1/2 cups chopped Roma tomatoes
1/4-1/3 cup green onions
1-2 cups cheddar cheese
6-8 slices bacon, cooked and crumbled (0ptional)
2-3 tsp. minced garlic (optional)
pineapple tidbits (optional)
--Cook and shred chicken. Divide crust in half and roll crust out on greased cookie sheets that have been sprinkled with cornmeal. (I rolled mine out first, then transferred them to the pan covered in corn meal...be generous with the cornmeal so the dough doesn't stick). Poke holes all over the crust with a fork. Bake at 425 degrees for 5-7 minutes. Spread dressing over the crust (I mixed the chicken with the dressing, and then spread that on the crust...you could also add the garlic at this time). Sprinkle mozzarella, then tomato, green onions, chicken (if you didn't mix the chicken with the dressing), and pineapple tidbits (or you can add the tidbits after it's all cooked). Top with cheddar cheese. Bake 15-20 more minutes, or until crust is lightly browned and cheese is melted.

Kara's Pizza Crust
2 tsp. SAF instant yeast (I used rapid rise for bread machines--any will do)
1/2 tsp. sugar
1 1/2 cups warm water
1 tsp. salt
2 Tbsp. olive oil
3 1/3 cups flour (approximately--I added more as I rolled it out)
--Mix yeast, sugar, and water and let sit 1-2 minutes. Add remaining ingredients, using enough flour to make a soft dough. Knead a few times. Rollout on a large greased cookie sheet that has been sprinkled with cornmeal. Poke dough all over with a fork. Bake at 475 degrees for about 5 minutes. Remove from oven and spread with sauce. Add cheese and your favorite toppings and bake for 10-12 more minutes or till crust is golden and cheese is melted.

Smothered Burritos

OOh---these sound so yummy...I can't wait to try them!

{RECIPE from} My Favorite Recipes...

Smothered Burritos
2-4 boneless, skinless chicken breasts
1 (28 oz.) can green enchilada sauce
1 cup red salsa
1/2 cup sour cream
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
salt and pepper to taste
--Mix all the ingredients in a crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. When you're ready for dinner, remove chicken and shred. In tortillas, layer a spooful of sauce, rice, beans, and shredded chicken. Fold over "burrito style". Place burrito in a pan to brown both sides. Place on a plate, spoon more sauce onto the top, and sprinkle with cheese. Broil for a few minutes until cheese in melted and bubbly. Enjoy with lettuce and salsa on the side.

Tuesday, August 11, 2009

Yummy Pasta Salad

I got this recipe from a lady in my Bunko group and it is delicious!
It is my GO-TO pasta salad!Yummy Pasta Salad

1 pkg. of Wacky Mac (or any noodle you want probably)
1/4 cup of sugar
1/2 cup mayo
1 bottle of Poppyseed Dressing ( I always use Kraft)

Red onion
Any other veggies you like

Boil pasta and drain. Add all veggies chopped. Mix the sugar and mayo in a small bowl. Add mayo mixture and dressing to pasta and veggies. Mix well and chill. ENJOY!

{I always save a little poppy seed dressing to add right before serving!}

Tuesday, August 4, 2009

Sugar Cookie Bars

{ recipe & pic from} Real Mom Kitchen

Sugar Cookie Bars
1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Candy bar pizza

{recipe & pic from} French Knots

Candy Bars: Butterfinger, Symphony, Skor, Crunch, Cookies and Creme, Kit Kat, Reese's peanut butter cups and plain holidayM&M's.

This is the fun part: In a large bowl put all the candy bars together and let the kids go crazy!! (Except: peanut butter cups - they get too messy and Skor - you have to cut that one up with a knife.) You can also use a food processor and chop the candy into small pieces.

Once the fun is over add your Skor bar, your chopped up peanut butter cups and Easter M&M's. Set aside for the end. This is very tricky because it is hard to keep little hands out. Too tempting!

Now for the cookie batter:

1 1/4 cup softened butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon vanilla

1 egg

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups flour

1 cup nestles mini morsels - semi sweet

Combine butter, sugar, eggs and vanilla. Add salt, baking soda and flour - stir til combined. Add mini morsels. Place dough in a greased 14" round pizza pan or a 15 1/2" x 10 1/2" x 1" rectangular pan. Cook for 15 to 17 minutes at 375 degrees.

While the dough is baking:

In a microwave safe bowl add: 1 cup milk chocolate chips and 1/2 cup of peanut butter. Heat until melted and smooth, it makes a yummy sauce.

Once the cookie dough is done baking, smooth the sauce all over the top.

Again, let your kids go crazy and decorate the top with all the candy toppings!! Allow cookies to completely cool in pan. Once cooled serve and enjoy.

Chocolate lovers M&M cookies

{recipe & pic from} French Knots

1 cup of butter
2 eggs
1 cup of sugar
1 cup of brown sugar
2 teaspoons vanilla
2 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1 cup of M&M's for topping2 tablespoons sugar - for rolling the dough in!

Cream butter, sugars, eggs and vanilla. Add flour, baking soda, and cocoa. Thedough will be very thick and sticky. Form into balls and roll in (2T.) sugar. Add M&M.

Cook at 400 degrees for 8-10 minutes. If you don't want to cook all the cookies at once, the dough is really easy to freeze.

Since M&M's are made in all colors for every holiday this recipe can be used throughout the year to sweeten up the holiday season.