Sunday, December 30, 2012

Chicken Biscuit Casserole.

I friend asked on facebook today for recipes she could make and freeze ahead of time because she is expecting a new little one really soon. I sent her this recipe because it is so good, so easy and one of my family favorites. I then realized I have never shared it on my blog it is!!
Chicken Biscuit Casserole

1/4 C. butter
1/3 C. flour
Dash of pepper (or to taste)
1 (10-1/2 oz) can of condensed chicken broth (I use Campbell's with the red and white label)
3/4 C. milk
2 C. cubed cooked chicken. I just get a rotisserie chicken and use the remaining chicken for something else.
1 C. frozen peas
1 C. baby carrots
1/3 C. chopped onions
1 (12 oz.) can Hungry Jack Biscuits

Melt better in a large pot, stir in flour and pepper and cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly.

Add chicken, peas, carrots and onions. Cook until hot and bubbly.
pour into 9x13 casserole pan and put into a 375 degree oven.
When mixture starts to bubble, add biscuits to the top.
Bake (approx) 20 minutes or until biscuits are brown on top.

I usually double the recipe because my 9x13 is deep. I just make sure to put foil or a cookie sheet on the oven rack below in case of  spills.

You can use any veggies you like. Broccoli works great. But my family likes the peas and carrots. You can also put some celery in if your family likes that.

It is so good and so easy. Talk about comfort food.....and the men in the family will love it!!!

Saturday, December 1, 2012

Chocolate Buttermilk Pie

Everyone has a favorite childhood  dish that reminds them of special occasions. This is one of mine. I wish I could say it was the exact one my mom made..... it is not......but it is very, very close.

Easy to make, and will win rave reviews from all that taste it. It will become one of your favorite Christmas traditions!!

Chocolate Buttermilk Pie

unbaked pie shells (9 in or larger)
2 sticks
Unsalted butter at room temperature
3 3/4 C
1/2 C
all purpose flour
1/3 C
cocoa powder
1/4 tsp
salt (optional)
1 1/2 tsp
vanilla extract
1 c
plus 2 oz. buttermilk


    1.   Combine sugar and butter and mix until well blended.

   2. Beat in the eggs and mix well. Combine and whisk the flour, cocoa and salt until mixed     then add to the butter mixture.

  3. Add buttermilk and the vanilla to the mixture and stir until well mixed.

  4. Pour into pie shells and bake at 350 for 45 minutes. Or, as oven temperatures vary, bake as long as it takes for pie to be firm and not jiggle in the middle. Cool completely before cutting. Store left over pie in the refrigerator.

Note: I used an electric mixer though this recipe can easily be mixed by hand.