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 so....here 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!!!

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

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

 

Directions

    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.

Eggnog Pound Cake

Do you love Eggnog? Do you love Pound cake....I know you drooling already right!!!

 Great holiday gift, or just a little something to have with your morning coffee or tea. You can also spread a little butter on both sides and toast a slice in a frying pan.....OMGosh...sooooo good!!

Ingredients:
1 (16-oz.) package pound cake mix

1 1/4 cups eggnog

 2 large eggs

1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanilla extract Preparation

1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.

2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Marshmallow Whip Cheescake

OMGosh....this is amazing! Light and fluffy and ohhhhh so good.


I found this wonderful recipe on Peacock Coffe House. My mom used to make a similar version of it when I was young. I have tried a few different variaties but this one is the best!

Graham Cracker Crust

40 squares of graham crackers (crushed) (or check out my cheater method at bottom).

1/2 cup sugar

1/2 cup butter or margarine (melted)

Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.

Filling:

10 1/2 oz. large marshmallows (40 marshmallows)

3/4 cup milk

2 - 8-oz. packages of cream cheese

12-oz. Container of fat-free Cool Whip



Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.


** I am not a big fan of making graham cracker crust. I bought 2 of the round ready made ones by Keebler and they worked just fine. I kept one cheesecake and gave the other to a neighbor.**

Taco Soup (Revisited)

Well the weather outside is frightful, but the soup inside is delightful!! Now that it is cold and snowing one of the first things that pops into my mind is yummy soup. And one of mt very favorites is Taco Soup.

Taco Soup


1 lb. ground beef, browned and drained of any fat.

1 15 oz. can whole kernel corn

1 15 oz. can kidney beans

1 15 oz. can black beans

1 15 oz. can diced tomatoes (I use the spicy ones)

1 package taco seasoning mix

I also use a little chili powder too, because I like mine spicy. But you can omit this if you like yours a little milder.

Once you have browned and drained the ground beef, transfer it to a stock pot or your favorite soup pot. Add all other ingredients. Do Not drain the liquid from the corn or beans. Cook for about 30 minutes to one hour.

Garnish with your favorites. We like sour cream, chopped green onions, shredded cheese and of course you must throw in a few tortilla chips or Fritos.

* I usually double all the ingredients to make a double batch. We really like this soup and tend to eat it till it's gone. Yes we have portion control issues at my house...LOL

Happy Fall Y'All

My favorite time of year has finally arrived!! Cooler, crisp air, worn leather boots, long soft warm sweaters, Hot chocolate and ALL THINGS PUMPKIN!!!!

I like love pumpkins!!! Pumpkin pie, pumpkin bread, pumpkin pancakes, going to the pumpkin patch to get pumpkins to decorate with, carving pumpkins......yes indeed I love pumpkins.

Guys in flannel shirts, candles that fill the house with that wonderful apple cider smell, sitting around that very last fire of the camping season roasting marshmallow's and drinking cinnamon hot chocolate. Anticipating the holidays to come....Yes I love EVERYTHING about Fall. But my favorite part is the food......my next post will be all about the fall food...YUM!!!!

Chicken Berry Salad

Sorry about the not so clear picture. Couldn't find my camera and had to use my phone.
I love this salad. It is fresh and light and just screams SUMMER!!....or Happy New Year!!

Summer Chicken Berry Salad

1-2 cups of your favorite salad greens on a plate.
1/2 cup cooked chicken. (I use more when making one for my husband or son).
1 cup mixed fresh berries. I had grapes, strawberries, blueberries and raspberries.
A sprinkle of nuts. I use whatever I have in the pantry. This time it was cashews.
Your favorite salad dressing.

 This salad really taste good with a raspberry vinaigrette, or a lemon poppy seed. But I have also used ranch, blue cheese and Italian.

I also like to add a sprinkle of shredded cheese, maybe some croutons...whatever you and your family want to add. I made this recently and got rave reviews from my gal pals!!

Add a fresh loaf of french bread and you have a feast.

Death By Chocolate

Death By Chocolate Cake....what a way to go right!

This cake is so rich, so full of chocolate goodness that you will only be able to eat a small piece but oh baby is it good!!

1 Box Yellow Cake Mix
1 Small Box Vanilla Instant Pudding
1 Small Box Chocolate Instant Pudding
4 Eggs
3/4 Cup Oil
1 Cup Sour Cream
1 (12 oz )Bag Of Semi Sweet Chocolate Chips (Divide the bags into thirds)

Mix cake mix,both puddings,eggs,oil,sour cream and 1/3 of the chocolate chips together for 2 minutes.

Pour HALF the batter into a prepared bundt pan. (I sprayed mine with the Pam cooking spray for baking that has the flour in it)

Sprinkle 1/3 of the  chocolate chips in top.

Add remaining batter, and pour the last of the chocolate chips on top.

Bake for 50 minutes at 350

* I wanted to add even more chocolate goodness so I melted a 1/2 can of Pillsbury chocolate frosting. I put it in a small pan and melted it over a very low heat on the stove top, stirring the whole time so it didn't stick and burn. I then drizzled it on top of the cooled cake. And topped that with some crushed up heath bar candy.

This is a very moist and dense cake. It is wonderful without the added toppings and great with ice cream.

Amazing!!

 I have been in a blogging rut! I have just not been feeling it much lately. I have been looking at some of my favorites and it seems some of my favorite blogger's may be feeling the same way.

It's hot, we are busy with summer activities and kids home from school. Who wants to crank up the oven or slave over a hot stove in this heat? BUT.....

I just found this amazing new blog. "The Cutting Edge Of Ordinary" The photos are amazing, the recipes are amazing, yep....the whole things is pretty amazing. I kept changing my mind about which recipe was my favorite and which one I would try first. But this being summer and all of us thinking about eating lighter I picked this one to share. Healthy low calorie high protein snacks can be a challenge to find.....this one is....yep you got it is...AMAZING!!

Even though I have nothing fresh and exciting of my own.....I really wanted all my friends who have not had the pleasure of visiting The Cutting Edge Of Ordinary to experience it for themselves.

Roasted Chickpeas

Let me know (and her) how you like it!

Basic Green Smoothie

Ok, I have finally done it. I have jumped on the "Green Smoothie" band wagon. I have gained weight by stress eating the last few months, I am feeling sluggish, don't have a lot of enery or desire to do much. Body just feeling off and out of whack. I know I need to make some changes, and NOT starting my day with cereal or bread is one of the first I will make. I have several friends that swear they have never felt better since they started drinking these each day.

I have looked at a lot of smoothie recipes and think this one is right for me. Nothing fancy, just your basic "Green Smoothie" recipe.

Green Smoothie
8 oz. (1 cup) unsweetened vanilla almond milk, or coconut milk.
2 big handfuls fresh baby spinach
2-21/2 cups mixed frozen fruit
1-2 teaspoons agave nectar

Combine everything in your blender and blend until smooth.

*Depending on what colors of fruits you use your smoothie may look more red or purple than green.*

**Picture is compliments of a google search* My picture would have never looked that good**

Blueberry Dump Cake

1 box of your favorite yellow cake mix
1 can blueberry pie filling (21 ounces)
1 stick of butter (melted)

Grease bottom of a 9 X 13 pan
Pour pie filling in.
Sprinkle the cake mix on top of pie filling.
Pour melted butter over top.

Bake at 350 for 40 minutes.
It is really good warm with vanilla ice cream or whipped topping.

*You can do this with any canned pie filling* (Peach is really yummy)
** I also like to sprinkle chocolate chips and chopped walnuts or pecans on top before baking if I have them on hand**

Coconut Crusted French Toast with Bananas and Berries

What A Fun Treat For Easter Breakfast!!

*Picture is from Pinterest. Their picture was much better than mine. I forgot to take one until I had already started eating...LOL*


Ingredients

Sweet Hawaiian Bread

milk

eggs

coconut

berries

bananas

coconut syrup (Recipe Below)


Make french toast as your normally would using Kings Hawaiian sliced bread. Before cooking on pan, put coconut on both sides of french toast. Cook as normal.

Add berries and bananas and coconut syrup and enjoy!

Coconut Syrup:
I got this from the Internet, you may have one you like better!

1 (13.5 ounce) can coconut milk


2 tablespoons cornstarch

2 cups light corn syrup

1/2 cup white sugar

1/2 cup shredded sweetened coconut

Directions

1.Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

Fun St. Patty's Day Dessert

Leprechaun's, Shamrocks, Yummy Cakes...OH MY!

This cake is so good and can be served in a variety of ways. Besides topped with powdered sugar like the picture, you can also make a powder sugar glaze to drizzle on top and sprinkle with chopped pistachio's...YUM!! I found this wonderful recipe on Pinterest and love it!

Ingredients


1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant pistachio pudding mix

4 eggs

1 1/2 cups water

1/4 cup vegetable oil

1/2 teaspoon almond extract

7 drops green food coloring

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

2.In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.

3.Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

When cooled dust with powdered sugar or drizzle with glaze. The beautiful green color is a beautiful surprise when you cut into it!

May The Luck Of The Irish Be With You!!

Chocolate Covered Strawberries

With Valentine's Day just around the corner my mind is on chocolate...OK....who am I trying to fool. My mind is always on chocolate. I don't do the dark chocolate unless it is dove. Yes....I know it is better for me. But I like milk chocolate. Light and sweet...yum!! But when it comes to chocolate dipped strawberries I will eat them in dark or milk. Just stand back and don't get in my way. I have been known to hurt people who get to close...LOL.

There are many different recipes for dipping, this is just the one I like to use.

Chocolate Dipped Strawberries

Ingredients


6 ounces semisweet chocolate, chopped

6 ounces white chocolate, chopped

1 pound strawberries with stems (about 20), washed and dried very well

Directions

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)



Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. I like to alternate dipping some in the white chocolate and some in the semi sweet.



Set the strawberries aside until the chocolate sets, about 30 minutes.

** This recipe will also work with raspberries,pineapple,blueberries...etc. I use a toothpick when dipping the smaller berries**