Thursday, November 14, 2013

Chicken and Biscuit Bake

I got this recipe off of FB and it looked really interesting and not to hard.
There were several comments on how good it is. I am wondering about cutting it in half will have to study the recipe a little more to decided on that one.
 
 Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it's fabulously good and comes together in a convenient casserole!
3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper
 
Directions: Preheat oven to 350 degrees. Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use. Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter. Layer the shredded chicken on top of the butter. Sprinkle on the veggies.
 
 In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.) Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on a little black pepper, if desired. Combine the cream of chicken soup with the warmed stock in a small mixing bowl. Once blended, slowly pour over the Bisquick layer.
 
Again, DO NOT MIX! (Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!) If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly. Remove from oven and allow to rest for 5 minutes. Serve and enjoy!
 
So then I decided to go check out the Bisquick web site and found another interesting recipe
 
Well I seem to be doing more recipes on this blog then quilting but that ok too I guess. :)

Monday, November 11, 2013

Apple carmel pie

Easy Skillet Apple Pie
Makes 8 servings

2 pounds Granny Smith apples
2 pounds Gala apples
1 teaspoon ground cinnamon
¾ cup plus 2 tablespoons granulated sugar (divided)
½ cup (1 stick) butter
1 cup firmly packed light brown sugar
1 package (14.1 ounces) refrigerated piecrust or one double homemade piecrust
1 egg white, whisked until foamy
Vanilla ice cream
Whipped cream
 
Preheat oven to 350 degrees.
Peel apples and cut into ½-inch-thick wedges. Toss apples with cinnamon and ¾ cup granulated sugar.
Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust and top with remaining piecrust. Brush top of piecrust with egg white; sprinkle with remaining 2 tablespoons sugar. Cut 4 or 5 slits in top for steam to escape.
Bake in preheated oven 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with vanilla ice cream and whipped cream.
 So far so good

KItchen Pictures Before

Well I am finally going to get around to write something about the remodel it has been an adventure but that is just how it goes. I wanted a...