Chicken and Biscuits Casserole

Chicken and Biscuits Casserole How about this on a cold winter's day?
Ingredients:
1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuits

Directions:
Preheat oven to 350.
Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
Chop the onion.
Heat butter in a small nonstick skillet and saute until tender.
Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
Bake for 15 minutes and remove from oven.
Sprinkle 1 cup of the cheese over the baked mixture.
Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. I subbed fat free greek yogurt. Also -- I took the suggestion of adding a cup of cooked green peas. You could also add green beans. What a terrific idea!
from www.food. com

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Buttermilk Fried Chicken

No summer is complete without making fried chicken.  It is the quintessential picnic food that is always a crowd pleaser  This version let's you have your fried chicken and eat it too.  Cooking the chicken in the oven cuts on calories while still providing that crispy crust that everyone loves.  The trick to creating a crust on both sides of the chicken is to preheat the oven with a cookie sheet inside.  That way when you are ready to put the chicken in the oven, there will already be a heated surface to crisp the bottom side of the chicken.  Try this recipe on your friends and see if they notice a difference.

Buttermilk Fried Chicken

Ingredients:

1 Chicken- cut up

3 cups all-purpose flour

2 teaspoons garlic pepper

1 teaspoon sugar

2 teaspoons paprika

1 cup buttermilk

2 eggs

1 teaspoon baking powder

3/4 teaspoon baking soda

Olive oil

Preheat Oven 350 degrees:

In a baking pan, whisk together flour, garlic pepper, sugar and paprika. In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.

Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place in baking pan and drizzle with olive oil.

Bake about 50-55 minutes or until chicken is golden.

Salmon Patties

Salmon Patties
1 12 oz can pink salmon bones removed and drained
2 Whole eggs
1/4 cup chopped onion
1/4 cup all purpose flour
2 tablespoons yellow corn meal
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 to 4 tablespoon oil
Mix all ingredients together. Shape your patties just like you were making hamburger patties. In a skillet over medium heat add oil and allow to get hot. Place patties in skillet cook for 3 to 4 minutes on each side or until golden brown. Drain on paper towel serve nice and hot.
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Salmon Patties

Chocolate cobbler

Chocolate cobbler
6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
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PREP
15 mins
COOK
30 mins
READY IN
45 mins Directions
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

Lazy Cake Cookies:

Lazy Cake Cookies:

1 box yellow or white cake mix
2 eggs beaten
5 T melted butter
2 C M&M’s or mini chocolate chips

Mix together, put in a greased 9×13 pan and bake at 350 for 20 min!

Crunchers

Crunchers

 Just made a batch of these for the friendly folks at Dr. Jim Russell's office, Senator's vet. Those guys and gals work hard and when I was there yesterday, it broke my heart to see a lady bring her sweet 17 year old poodle in to have her put down. I so believe that the good Lord has a place in Heaven for all his creatures great and small, and any of us who have loved and lost a pet know the pain.

80 club crackers

1 cup butter

2 cups graham cracker crumbs

1 cup firmly packed light brown sugar

1/2 cup milk

1/3 cup sugar

2/3 cup creamy peanut butter

1/2 cup semi-sweet chocolate morsels

1/2 cup butterscotch morsels

Line an ungreased 9X13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary (in my 9X13-inch pan, the crackers lined up evenly without the need to trim).

In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.) Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.

In a small saucepan, combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.

23September2014

Kourambiedes (Powdered Sugar Cookies)

DESSERTS, RECIPES

0

These buttery cookies are traditionally served at Christmas, and are given to guests at weddings and baptisms. They melt in the mouth. Handle gently, as they are fragile and the sugar flies everywhere.

¾ lb unsalted butter
1 egg
2/3 cup finely chopped almonds
3 ½ tsp baking powder
3 ½ cups all-purpose flour sifted
½ cup powdered sugar
½ tsp vanilla extract
1 ½ lbs powdered sugar

Preheat the oven to 350 degrees and place rack in upper third of oven. Soften butter to room temperature and beat with ½ cup powdered sugar until creamy and white. Add egg and beat with electric mixer for five minutes. Add vanilla and optionally ¼ cup of brandy. Sift flour and baking soda together and add to butter mixture. Add nuts and work dough by hand. If needed add more flour to be able to mold cookies by hand (dough should not stick to sides of bowl). Cover and refrigerate the dough until firm enough to shape into balls, about 1 hour.

Pull off pieces of the dough and roll between your palms into generous 1-inch balls or into a crescentshapes. Space about 1 inch apart on ungreased cookie sheet. Bake at 350 degrees until lightly brown on top and well browned on the bottom (14-18 minutes). Cool on racks for five minutes.

Place waxed paper on work surface and sprinkle lightly with powdered sugar. Gently place hot cookies on top of sugar and sift additional powdered sugar on top of cookies to cover completely. Allow to cool before serving. Can be frozen but may require a new application of sugar for serving after freezing.

Makes about 4 dozen small cookies.

Mississippi Mud Cake

Mississippi Mud Cake

ingredients

Cake
1 cup butter
1/2 cup cocoa
2 cups sugar
4 large eggs, slightly beaten
1 1/2 cups all-purpose flour
1 dash salt
1 teaspoon vanilla extract
1 1/2 cups pecans(optional)
4 cups mini marshmallows
Chocolate frosting
1 (16 ounce) package powdered sugar, sifted
1/2 cup milk
1/3 cup cocoa
1/4 cup softened butter



Directions:

1 Preheat oven to 350°F.
2 Lightly grease a 9x13 inch pan.
3 Melt the butter in a medium saucepan.
4 Add the cocoa and stir.
5 Remove from the heat.
6 Pour butter mixture into a mixing bowl and add sugar and eggs.
7 Mix until blended.
8 Add the vanilla.
9 Mix in the flour and salt.
10 Stir in the pecans.
11 Put batter into prepared pan and cook for 35 minutes or until done.
12 Remove from oven and sprinkle with marshmallows.
13 Cool in the pan on a wire rack.
For the frosting:
Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake. If your frosting is too thick, add more milk.

Copycat White Castle Burgers

Copycat White Castle Burgers
Ingredients
1 1/2 pounds hamburger
1 package Lipton onion soup mix
1 tablespoon peanut butter (yes, peanut butter.. trust me)
1/2 cup milk
1 onion, finely chopped
Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
Cheese slices (you can use Kraft Singles or sliced Velveeta cheese.. )
Instructions
In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.
Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.
Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.
Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

CHILI CHEESE DOG CASSEROLE

Ingredients :
2 (15 oz.) cans chili with beans
1 (16 oz.) package hot dogs
8 (8-inch) flour tortillas
1 (8 oz.) package cheddar cheese, shredded
 

Directions :
Preheat oven to 425 F. Spray a 9 X 13-inch baking dish with oil and spread 1 can of chili over the bottom . Roll up hot dogs inside tortillas and place in baking dish, seam side down, on top of chili layer. Top with remaining can of chili and sprinkle with cheese. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes. Serve hot.

Raised Doughnuts

Raised Doughnuts

2 pkgs yeast
1/2 c warm water to dissolve yeast
3/4 c warm milk
4 c flour
1/4 sugar
1/3 c shortening
2 eggs
salt

_ Dissolve yeast in warm water. Combine dry ingredients in a separate bowl. Make a well in center and add eggs and milk. Pour in yeast mixture and turn out onto floured surface.
Knead 10 min let rise to double in size.
Roll out and cut. let rise a second time and fry in hot oil.