Chili

Last night we had our annual bonfire at Charles' and Maggie's house. It was a lot of fun, even though it was really really cold. But, there was a fire, so I huddled close to it. Maggie and Charles were recently part of a different small group, so we had new people at our bonfire and that was a lot of fun too! I made the chili and got lots of compliments on it. This was surprising since I'd never made it this way before, but I made it this way to try to make it so that more people would like it. I have, in the past, always made my chili with only like 1-2 pounds of meat in a huge pot of chili with beans (always pinto) and lots of tomatoes. And it generally isn't very spicy because of my acid reflux and the fact that when I used to put in a can of Rotel, Scott mentioned it was too spicy. But, he seems to have taken on a higher threshold for spiciness in the years since we were first married, so I took a chance and he seemed pleased. I wanted to publish my "recipe" since I still had the cans I used yesterday sitting on the counter since I'd rinsed them and let them dry for recycling.

I made two big crock pots full - the "regular" round size (I think it's 4 quarts) and the big oval one (I think that one is 6 quarts). I tried to put about the same proportion of everything in each pot, so here is two big pots' worth of ingredients:

-3 boxes of the 2 Alarm Chili Kit mixes (do not add the masa flour and the red pepper until later)
-4 lbs ground chuck, browned and drained (we drained it into a collander sitting in a bowl and then pressed it with a paper towel)
-2 lbs reduced fat breakfast sausage, browned and drained
-3 cans tomato sauce
-3 cans plain diced tomatoes
-1 can diced tomatoes w/ green peppers & onions
-2 cans rotel (one was the regular Rotel brand, one was the fire-roasted Kroger version)
-2 small cans tomato paste
-2 cans fire-roasted tomatoes w/ garlic
-1 can fire-roasted tomatoes

Scott browned and drained the meat for me. I split it between the crock pots. I added one mix to each crock pot excluding the masa flour and the red pepper. I then added all the tomato products above. I put the lid on an let it cook on high for 30 minutes, as directed on the box. I went back and tasted and thought it could use some more heat, so I split 1 of the envelopes of red pepper between the 2 pots and to thicken it, I mixed one envelope of the masa flour with 1/4 c warm water in each pot (2 total). I let them cook for maybe 15 more minutes on high then turned them down to low while we went out to lunch, so maybe an hour and a half-ish. When we got home, the house smelled like chili, but when I stirred it up and tasted, it didn't really taste like chili. It tasted like meat and tomatoes. Sad. So, I split my last chili kit between the two pots, excluding the masa flour and the red pepper. I thought they were thick enough and I knew from experience that chili gets hotter with time, so I didn't want to overdo the spice. They probably cooked on low for another hour to an hour and a half before we packed them up to take to Charles' and Maggie's house. Of course, they didn't have to cook for that long and would have cooked faster on the stove. However, if you make chili "quickly" and you intend to have leftovers for the next few days or to freeze, keep in mind that the reheated version will always be spicier.

Sorry that was so long. But, chili is a food of love. It takes a while. I rarely ever make it the same way twice because I can rarely remember. If I was making this for just Scott and me, I would put in beans. I have also made chili with ground turkey breast and it is just as good. I would have used turkey sausage if I could find anything but those breakfast links, which are a pain to break up and they are more expensive. Happy cooking!

Grilled Vegetable Salad

A few weeks ago, Scott and I went to Longhorn after church. We do not usually splurge like that, but we wanted steak and left glad that we'd gone. So, it was worth the trip. I got this salad as my side salad (for a little extra); it came off of the "for a limited time only" menu. It was so good that I figured out how to make it at home.

Grilled Vegetable Salad

Salad:

Romaine lettuce-chopped

Feta cheese - crumbled (optional)

Tomato - diced

Red onion - diced very small

Vegetables:

1 squash

1 zucchini

1 bunch asparagus

1/2 bell pepper (red or green)

1 c corn (I used frozen)

1 small white onion (optional)

Olive oil (maybe 1 Tbsp)

Salt

Pepper

Cut all vegetables into 1-inch pieces. Drizzle with olive oil and sprinkle with salt and pepper. Grill on grill pan (flat side).

Dressing:

1/2 c olive oil

1/4 c organic canola oil

1/4 c balsamic vinegar

1 clove minced garlic (just use the stuff you buy in the jar)

1 Tbsp lemon juice

Salt

Pepper

Whisk together all ingredients. Salt and pepper to taste. I invested in one of those dressing shakers you buy to go along with the italian dressing packets. Worth it.

Prepare salad. Top with grilled vegetables. Drizzle with dressing.

Make it a meal by adding grilled chicken (pictured).

If you leave off the feta, this is a gluten and dairy free meal.

Stuffed Green Bell Peppers

I found this recipe in a book that a friend lent to me. I copied a bunch of the recipes I liked. I don't remember the name of the book. However, I have changed the recipe some because, well, it seems like I always change up the recipes. I just can't help myself. We have made this twice and I really like it. The instructions in the recipe actually call for microwaving everything, but that just seems...gross. So, I have re-written this to be cooked in the oven.

Stuffed Green Bell Peppers

3 large green bell peppers
1 lb ground chuck, browned and drained
2 c. cooked rice (I used white rice)
3/4 t ground thyme
1 clove minced garlic (I used the kind in the jar, it's easier)
1/8 t black pepper
1 t salt
1 egg
1 can (15 oz) tomato sauce, divided (I actually used two small cans - one plain, one flavored, like Italian or roasted garlic
1 can (15 oz) diced tomatoes

Preheat oven to 350 while you brown your meat and cook your rice. Clean the peppers and cut in half lengthwise. Place them open side up in a 9x13 casserole dish and cook the empty peppers for about 12-15 minutes. In a mixing bowl, combine beef, rice, seasonings, egg, diced tomatoes, and the small can of plain tomato sauce (or half of the big can). Mix well and fill pepper halves with the beef mixture. Place in baking dish and spoon the flavored tomato sauce (or second half of big can) over the stuffed peppers. Cook for another 15 minutes or until the peppers are to your preferred doneness. Serves 6.

This has a lot of vegetable already in it, as well as meat and a starch. But, I still think it is better it you have something with it like corn and a salad (yeah, I know that corn is a second starch, but it just GOES with this meal). I hope you enjoy! If you try this and you like it, let me know!

Kicked Up Pimiento Cheese

On the 4th of July, I made this pimiento cheese. I had promised to post it on my blog so that everyone could have the recipe...then I got busy and forgot. Amy reminded me the other day, so here it is.

This recipe is an Emeril recipe that a man I used to work with at Pike made, but with some "tweaks" (which are in italics). He used 6-8 jalapenos with the seeds, but I only use 2 and I take the seeds out. You just buy a baguette from the grocery store and slice it up. Smear some of this on it and it is a yummy appetizer.

I found an old picture of the pimiento cheese spread on baguettes and decided to include it. It's Yum-O!

Kicked Up Pimiento Cheese

8 slices bacon, chopped
1/2 lb extra-sharp white cheddar cheese, grated (if you can't find it, use orange)
1/2 lb extra sharp orange cheedar cheese, grated
8 oz. roasted red bell peppers, chopped
3/4 c mayonnaise
1 c. spicy ham - I used deli pepperoni
1/2 c. chopped green onions
2 tsp. minced garlic
2 tsp Essence of Emeril (recipe follows)
salt & pepper (optional)

added:
2-3 fresh jalapeno peppers, chopped (I take the seeds out, but if you want more heat, leave them in there)
1/2 lb pepper jack cheese

In a large skillet, cook the bacon until brown and crisp. Transfer to paper towels and cool.

In a large bowl (very large), combine all ingredients.

I never feel like it gets mixed up enough when I just use a spoon to mix it up, so I put it in a food processor. Mine is kind of small, so it takes several batches.

Essence of Emeril

2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried leaf oregano
1 Tbsp dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yields about 2/3 c.

Peanut Butter/Butterfinger Brownies

I have been thinking that this would be a good combination for quite a while, and had decided that I would make it for 4th of July. Then, our June Betty Crocker calendar had a very similar recipe, but did not have the Butterfinger. These were inspired by my mint brownies that I make.

1 brownie mix, prepared according to package directions for 9x13 size
Most of a container of peanut butter
1 12.5 oz bag of Fun Size Butterfinger Bars
1/2 pkg of chocolate chips
2 Tbsp butter or margarine

Let prepared brownies cool completely. Unwrap all Butterfinger bars and put them in a plastic bag. Using your meat tenderizer, crush all the Butterfingers. Pour Butterfingers into a bowl and then mix in peanut butter until you are happy with the consistency. I used up the remainder of a jar that we had opened and eaten maybe 2 PB&J sandwiches out of. It was a pretty thick consistency. Spread Butterfinger/Peanut butter mixture on top of brownies. Using a double boiler, melt chocolate chips and butter together. Let it cool just a little and then spread over the top of the Butterfinger/Peanut butter layer. Cover and put in the fridge until the top layer is solid. I usually prepare these the day before. I removed them by sliding a butter knife around the edge of my pan, then, I turned them out on top of a sheet of aluminum foil then I covered my cutting board with aluminum foil and flipped them right side up. I cut them into squares by doing 6 x 8 squares.

Options: You can probably use a package or two of full size bars and save yourself some time. I didn't know how many I'd need, so that's why I got the small ones. I usually get a brownie mix that doesn't stay really soft and squishy because they are harder to cut.

These were a hit at our recent family event and have been requested to make an encore at our next event by Daddy. So, that's a definite plus.

Sorry, no pictures. I wasn't thinking, obvi.

Chocolate Chip Cookie Dough Brownies

I have decided that I loved all the things I made for the 4th of July so much that I am going to post all of those recipes over the next couple of days. The first is the easiest, since it came from the Betty Crocker website. I followed the directions exactly with the type of brownie mix and the type of cookie mix. I used the triple fudge chocolate icing with chocolate chips because I already had it. But, I think you could probably use any brownie mix and any cookie dough mix you wanted.

1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container Betty Crocker® Rich & Creamy chocolate frosting

1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows.

Oh man, these were SO good! Yum. Yum. Yum!




So, I right clicked on the text of this recipe to copy it and this came up: a link to print coupons for the stuff in the recipe!!! So, if you go to the link for this recipe any time soon, print these up!

Print these coupons...

$0.50 off Betty Crocker® Warm Delights® Bowls
$0.75 off Betty Crocker® Box Supreme Brownie Mixes
$0.40 off Betty Crocker® Cookie Mix
Plus 19 more...

Good Fajita Recipe??

Scott and I want to make steak fajitas some time this week. I am kind of wanting a new marinade for the meat. Any ideas?

Weight Watchers Ice Cream Sandwiches

This is a recipe I got from my friend Robin from T&U back when she was doing WW while I was studying for the CPA Exam (one of the many times I studied for it haha). I used to make these all the time because they are so stinking good. Why I stopped, I don't know.

1 chocolate graham cracker (use low fat if you can find them)
2 Tbsp fat-free Cool Whip

Make a sandwich by breaking the graham cracker in half and smearing the cool whip in the middle and freeze. They are so good, you won't feel like you are missing out on anything!

I couldn't find low fat chocolate graham crackers, so it is 2 points. I think if you use low fat, it is just 1 point.

How easy is that? You're gonna love it!

(That's not the best picture I have ever taken, but I just ran and pulled out the ones I have already made up and set them on the lid of the container I have them stored in.)

Nutty Chocolate Caramel Bars

Here is the anxiously awaited recipe for bars that I blogged about, begging for the recipe. The recipe was provided by Elsie Frick, who lives her son and DIL and their 5 beautiful children. Sherri, her DIL posted this on their blog.

Nutty Chocolate Caramel Bars

(makes about 2 1/2 dozen bars)
Prep time:15 minutes
Preheat oven to 350 f

2-1\3 cups all-purpose flour, divided
2 cups rolled oats
1 cup packed brown sugar
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter or margarine, melted
2 cups (12 oz. pkg.) semi sweet chocolate chips
1-1/2 cups chopped walnuts
1 cup (12.25 oz. jar) caramel ice cream topping

Combine 2 cups flour, oats, brown sugar, baking soda, and salt in a large bowl. Add butter; stir until all ingredients are moistened. Reserve 1 cup crumb mixture; press remaining mixture into bottom of ungreased 13x9 baking pan.

Bake in preheated 350 F oven for 15 min. or until lightly browned. Remove from oven. Sprinkle with chocolate chips and walnuts. Combine caramel topping and remaining 1/3 cup flour in small bowl; drizzle over chocolate and walnuts. Sprinkle with remaining reserved crumb mixture. Return to oven; bake an additional 20 min. or until lightly browned. Cool completely before cutting into bars.

Oh man, these are SO good. I am sure that I can never make them as well as Elsie does, I am can try! Practice makes perfect, right?

Sara Welborn's Chicken Casserole

This is the name of the famous chicken casserole that I had at church last Sunday. It was submitted by a lady named Florene Kay. Of course the one I had was made by Kelly and it was excellent!

3 1/2 lb chicken
1 can cream of celery soup
1 can cream of chicken soup
1 soup can milk
1 box cornbread Stove Top stuffing
1 1/2 c. chicken broth
1 stick margarine, melted

Boil chicken until tender. Cool and remove meat from bones and chop. Place in greased casserole dish. Mix soups with milk well and pour over chicken. Mix stuffing (with 1/2 pkg of herbs enclosed) and mix with chicken broth and margarine. Spread over chicken and soup mixture. Bake at 375* for 40 minutes.

Weight Watchers Key Lime Pie

I love this recipe because it does not taste like it is a fat free recipe! Everyone always loves it. The picture below shows the ingredients for two pies. So easy. So good.

Weight Watchers Key Lime Pie

1 Reduced Fat Graham Cracker Crust

1 can Fat Free Sweetened Condensed Milk
1 pkg (unsweetened) Lemonade Kool-aid
12 oz. Fat Free Cool Whip

Mix together sweetened condensed milk and Kool-aid mix then add cool whip. Mix well and pour into crust. Refrigerate before serving so that the pie can set. I usually try to make this the night before so that it can set up.

Cheesy Manicotti w/ a Twist

Source: Kraft Food and Family

Prep Time:40 min
Total Time:1 hr 25 min
Makes:7 servings, two stuffed shells each
1 pkg. (8 oz.) sliced mushrooms
2 cloves garlic, minced
3 egg whites
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (15 oz.) part-skim ricotta cheese
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/3 cup KRAFT 100% Grated Parmesan Cheese, divided
1 pkg. (8 oz.) manicotti shells (14 shells), cooked, drained
2 cups spaghetti sauce
PREHEAT oven to 350°F. Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 min. on medium heat, stirring frequently. Remove from heat. Beat egg whites lightly in medium bowl. Add mushroom mixture, spinach, ricotta cheese and half each of the mozzarella and Parmesan cheeses; mix well. Spoon evenly into manicotti shells.
PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.
BAKE 40 min. or until heated through. Top with the remaining mozzarella and Parmesan cheeses; continue baking 5 min. or until mozzarella cheese is melted.

Of course you all know that we can't make a recipe without changing it up a little. We actually had every intention of following this one, then realized that we had no spaghetti sauce in the freezer at the last minute. Well, I don't like filling those manicotti shells, so we always use the large pasta shells. Oh, and we used a small can of mushrooms and already chopped up garlic from the jar, so we didn't have to cook them. Scott actually made these and he didn't want to fool with separating the eggs, so he just used two whole eggs. Now, here is the tricky part. We did not have spaghetti sauce, but we did have a small can of tomato sauce with basil, garlic, and oregano and a jar of 4 cheese alfredo sauce (so good). So, we poured both of those over our stuffed shells instead of spaghetti sauce. I am sure we doubled the fat content, but it was really good. Just make sure that if you are ever making manicotti if you don't follow any instructions, you follow this one: cover the dish with aluminum foil or the sauce will all dry out and your shells will be crunchy. That is not appetizing!

Easter Goodies - Have a Blessed Easter!

Who Could

Resist
These???

Chirping Chicks

Bunnies

Both found at the Betty Crocker website!

Our family will be enjoying these tomorrow along with my green bean casserole. Too fun...and YUMMY!

glitter-graphics.com

glitter-graphics.com

Sloppy Cheeseburgers

Sloppy Cheeseburgers

Ingredients:

1 lb. ground beef
2 cans diced tomatoes, drained (I would start with 1 can and see if that's enough for you, then open the second if you need more)
onion to taste (or onion powder)
1-2 tsp. minced garlic (or garlic powder)
½ - ¾ lb cheddar cheese, cubed

Method:

Brown ground beef with onion and garlic, drain. Add tomatoes and allow it to all cook down (maybe 10 minutes or so). Place cheese cubes on top of mixture and allow it to melt (it will melt faster if you put a lid on it). Serve over toasted hamburger buns or toasted loaf bread.

NOTE> This is a recipe that my mom used to make all the time for us. Daddy loves it (he does it all up with diced onions, ketchup, and mustard, but I think that it is perfect without all that stuff). So, I don't know if she made it up or got the recipe from somewhere. I love sharp cheddar cheese, but Scott thinks that it's too overpowering, so I use medium cheddar. This truly is a 30 minute meal (or less). It does not take long at all!

I'm sorry I don't have a picture to post with it!

Marcy's Cookies

Everyone just loves it when I make these cookies - and they are always so surprised when I share my "recipe"! Here goes...

Ingredients:

2 rolls of Pillsbury Sugar Cookie Dough

1 can of Betty Crocker Whipped Vanilla Frosting

Little round multi-colored sprinkles

Preparation:

Leave the cookie dough in the refrigerator until you are ready to cut it. Preheat the oven according to the cookie directions: I think it's 350*F. Slice cookies fairly thick; I usually get about 18 cookies out of a roll, I think, but you can make them as thick as you want. Cook them for 4 minutes and then rotate the pan, set the timer for 4 more minutes. I usually end up cooking them for 8-10 minutes. You will see that the bottoms might be turning a little brown. Remove from the oven, and let them get pretty cool before removing to wax paper or cooling racks - otherwise they might fall apart. Let cookies cool completely. Stir frosting and frost cookies liberally. Sprinkle with sprinkles before the icing has time to dry. I usually store them in one of those metal 9x13 cake pans with a lid with wax paper in between. Those little round sprinkles are really the best for this type of job. The rest don't sprinkle as well. I have done an ample amount of research on this.

So, there you go. Now you know my secret. I could not make a sugar cookie from scratch to save my life, true story!

I took these cookies to church this past Sunday and I had leftovers! However, I feel that this was the case because a certain elder who happens to lead worship on Sundays was absent!

Millie's Spinach Rollups

Millie's Spinach Rollups

Source: Alice Perrins (wife of a former co-worker)

10 oz. pkg frozen chopped spinach (thawed and well drained)

1 c. mayonnaise

8 oz. sour cream (reduced fat is fine)

1 bunch green onions, chopped

1 pkg ranch dressing mix

3 oz. bacon bits

9 10-in. flour tortillas

salsa

Combine first 6 ingredients and spread thin layer of mixture on tortillas. Roll up tortillas and wrap tightly in plastic wrap. Chill 4-6 hours before serving. Serve with salsa.

NOTE> I have made these a couple of times and I have always put a strip of the mixture in the middle and then rolled it up, but I realized this last time that the directions actually call for you to literally spread it out so that when you wrap it up, the mixture is between all the layers. You may have picked up on this, but my picture is showing it the way I actually prepared it instead of how I think it should actually be. I also think that it looks pretty with the thing of salsa in the middle, but no one really eats it with the salsa...so you could leave that part out. Also, I never use an entire bunch of green onions. I only use about 4.

Mint Brownies

Mint Brownies

Source: Beth Thompson (one of my former co-workers)

Brownies:

Prepare a brownie mix (the fudgy ones and the chocolate chip ones are best!), following package instructions (I made a 9x9 batch). Allow to cool.

For mint layer:

1 1/2 c. (approximately) powdered sugar
1/3 c. margarine
2 ½ tbsp Crème de Menthe (get the green kind, or buy some food coloring)

Melt butter and mix all 3 ingredients together (I suggest that you add the butter a little at a time because I usually don’t end up using it all). The mint mixture should be thick, but pourable. Spread it over the top of the brownies and put in the fridge to let it stiffen while you prepare chocolate layer on top. You can taste it and make sure it is minty enough before you spread it on there.

Chocolate topping:

1 cup chocolate chips
6 tablespoons of margarine

Melt together in a double boiler. Let it cool for a couple of minutes (keep stirring it). Spread over top of mint layer.

Refrigerate until chocolate topping is stiff (not runny) and cut later.

As you all know I have difficulty following a recipe if I feel that I can improve it. I do not think that the mint layer is enough to fully taste the minty fresh flavor of the Crème de Menthe. So, I usually double the mint layer. Also, when I say, "add the butter a little at a time," I mean it because it usually does not take it all. If you want to make it a thicker mint layer, I would use 3 cups of powdered sugar and start with 2 1/2 Tbsp. of Crème de Menthe and then add more to taste. I am pretty sure that the other day I used about 4 1/2 Tbsp. I think that I do stick with the 1 cup of chocolate chips part, but I may "accidentally" let my cup runneth over.

Another note that I will make is to buy the smallest bottle you can get of the Crème de Menthe because it gets more alcoholic and less minty as time goes by. I would also suggest storing it in your freezer if you have space.

One more note: they will turn out much prettier if you turn them out of the pan and then cut them. I just run a butter knife around the edge and flip them onto aluminum foil and them use another piece of aluminum foil to flip them right side up. Use a sharp knife to cut them.

In case the above picture was not enough to convince you that you want to try these brownies, here is a close-up. Click on the picture to make it full screen.

Have mercy.....

Easy Chicken Cordon Bleu

Easy Chicken Cordon Bleu

Source: Kraft Food and Family Winter, 2006

2 cups Stove Top Stuffing Mix for Chicken in the multi-serving container (4 small boneless skinless chicken breast halves (1 lb.)

4 slices Oscar Mayer Thin Sliced Smoked Ham

1 can (10 3/4 oz.) condensed cream of chicken soup

1 Tbsp. Grey Poupon Dijon Mustard

1 cup Kraft shredded Swiss cheese

Preheat oven to 400 degrees F. Prepare stuffing mix as directed on package; set aside. Place chicken in a 13x9 inch baking dish, cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing. Bake 25 min. or until chicken is cooked through. Sprinkle with cheese. Bake and additional 5 min. or until cheese is melted.

Makes 4 servings.

Serving suggestions: Round out the meal by serving this dish with hot steamed broccoli.

Recipe notes> I looked online and this recipe is not still available, but it is really good. If you buy the box of Stove Top Stuffing instead of the can, you won't have directions for 2 cups of stuffing and the box makes 6 cups, I think. Of course, I usually use recipes as more like guidelines, so I make the following changes: I usually use 2 chicken breast and pound them out then cut them in half; I do not like Swiss cheese, so I use slices of Provolone cheese, which I almost always have around for sandwiches; we made this the first time and decided that 1 Tbsp. of Grey Poupon was too much for our tastes, so I only do 1/2 Tbsp. Everything else I leave the same. My picture really does not do it justice!

I really like this recipe and so does Scott. I hope you try it and I hope you LOVE it!

Monkey Bread

I don't have any pictures of Monkey Bread to post with this. But, a recipe this good doesn't really need a picture. Most of you who read my blog have had my monkey bread anyway and know what it looks like.

Monkey Bread

Preheat your oven to 350

2 Cans Hungry Jack biscuits, cut into quarters
1/2 c. sugar
1/2 tsp. cinnamon

Shake the above three ingredients in a gallon size ziploc bag until all biscuit quarters are evenly coated. Dump them in a greased bundt pan.

1 stick margarine
2/3 c. sugar
1 tsp. cinnamon

Put the above three ingredients in a small sauce pan and stir until the butter is melted and the sugar is dissolved. Keep stirring until you have it just right (it will bubble and stuff, but don't let if burn.)

Pour the melted butter and sugar mixture over the biscuits in your bundt pan.


Bake for 30-40 minutes, until biscuits are done. You will want to turn it out immediately or you risk it sticking. If some pieces stick, just pull them off the pan and stick them back where they belong...no one will know and even if they do they won't care.

I can't seem to find Hungry Jack biscuits any more so I get the big cans of Grands...usually the buttery ones.

Yum-o!

Chicken Pot Pie-Super Easy!

Scott's sister Tracy gave me this recipe, sort of. She gave me a recipe that had a Bisquick biscuit dough crust and used frozen vegetables, but I love pie crust and I like the fact that Veg-all has less little green peas than frozen vegetables. So, here it is:

Chicken Pot Pie:

Frozen Pie Crust (double)

1 can Veg-all (drained)
1 13 oz. can of chicken

1 can cream of chicken soup

Preheat your oven to 400 degrees. Mix the last 3 ingredients together and pour into the bottom shell. Pull the edges off the second shell and flip it over onto the top. I like the crust, so I just put the edges on top. It doesn't look as pretty, but it's good. You'll want to poke a few holes in the top too. Bake for 30-40 minutes, depending on your oven. You will want the top crust to be pretty crunchy and for the sauce inside to be bubbly. If you don't get the crust done enough, the leftovers might be a little soggy. Let it rest for about 10 minutes before serving.

Enjoy! Let me know if you try this and if you like it!