Thursday, December 15, 2011

Killer Coleslaw (B of B)

Killer Coleslaw

Makes 6 servings
A forever family favourite from Best of Bridge!


  • Salad Ingredients:
  • 1/2 Cabbage - chopped
  • 5 stalks green onions - chopped
  • 1/4 cup slivered almonds - toasted
  • 1/4 cup sunflower seeds - toasted
  • 1 Pkge. Japanese Noodle Soup Mix (I used Ichiban Original)
  • (Save the seasoning package for the dressing
  • Dressing:
  • 1/4 cup rice (or white) vinegar
  • 1/4 cup olive oil
  • Seasoning package from Noodles


Combine all salad ingredients except noodles. Before serving, toss with the dressing. add crunched up noodles and toss again. If there’s any left over - save it - it’s great the next day!


    Monday, November 14, 2011

    Green Bean Casserole

    2 cans (10 3/4 ounces eachCampbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
    1 cup milk
    2 teaspoons soy sauce
    1/4 teaspoon ground black pepper
    8 cups cooked cut green beans
    2 2/3 cups French's® French Fried Onions
    • Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cupsonions in a 3-quart casserole.
    • Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
    • Bake for 5 minutes or until the onions are golden brown.


    • For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.
    • For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
    • For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
    • For a festive touch, add 1/2 cup chopped red pepper with the soup.
    • For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce.  Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
    • For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup.  Omit the soy sauce.  Stir in 1/2 cup chopped red pepper with the green beans.

    Saturday, November 12, 2011

    Crock Pot Teriyaki Chicken

    Crock Pot Teriyaki Chicken
    12 boneless skinless chicken thighs (about 3 pounds)
    3/4 cup sugar
     3/4 cup soy sauce;
    6 tablespoons cider vinegar
      3/4 teaspoons ground ginger
     3/4 teaspoon minced garlic
    1/4 teaspoon pepper
     4 1/2 teaspoons cornstarch
     4 1/2 teaspoons cold water
     Hot cooked long grain rice.
    Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until the chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir  into liquid and stir until sauce is thickened.  Serve with chicken and rice!!  SO YUMMMMMMMMMMMMMMMY!!

    Wednesday, October 19, 2011

    Cheesy Scalloped Potatoes

    Cheesy Scalloped Potatoes
    • 1/4 cup butter
    • 1/4 cup flour
    • 2 cups milk
    • 8 oz bag shredded cheddar cheese
    • 1 tsp salt
    • 1/4 tsp pepper
    • 5 potatoes peeled and sliced
    • 2 onions sliced
    Melt butter in pan and then blend in the flour.  Cook for 1 minute, stirring.  Whisk in the milk, stirring constantly until it thickens a bit.  Stir in cheese until melted and then add the salt and pepper.
    In a greased 9 x 13 spread 1/2 of the cheese mixture on the bottom.  Arrange the spuds and onions over the cheese mixture and spread the remaining cheese mix on top. 
    Bake at 350 uncovered for 1 hour until potatoes are tender. 

    Tuesday, October 18, 2011

    Roast Beef Hash (for left over roast)

    1/2 to 1 Pound Cooked Roast Beef
    6 to 7 Medium Potatoes
    1 Medium Yellow Onion
    4 to 5 Tbsp. Vegetable Oil
    2 Tsp. Fresh Parsley (or 1 Tsp. Dry Parsley)
    1/4 Tsp. Lawry's Seasoned Pepper (Optional)
    Salt & Pepper to taste
    To Prepare
    Finely dice onion and parsley.
    Wash and slice potatoes (you can peel them if you like, but we leave the peeling on).  
    Cut roast into bite-sized pieces.

    Add 4 to 5 Tablespoons of vegetable oil to frying pan, and heat on medium-high heat for a few minutes.
    Add the potatoes, onions, roast, and seasonings to the pan, and stir. 
    Lawry's Seasoned Pepper to add extra flavor.  I'm not a huge pepper fan, but I do love the flavor this adds to the meat.
    Cover and cook for 15 to 25 minutes (depending on the size of your potato slices),

    Stirring every 5 minutes, until potatoes are golden brown and crispy.  Serves 4 to 6.

    Saturday, October 1, 2011

    Black Bottom Cupcakes

    Black Bottom Cupcakes
    Source:  My Mom

    Cheesecake center:
    1 c. cream cheese
    1/3 c. sugar
    1 unbeaten egg
    1/8 tsp. salt
    1 c. mini chocolate chips

    Chocolate bottom:
    1 1/2 c. flour
    1 tsp. baking soda
    1/2 tsp. salt
    1 c. sugar
    1/4 c. cocoa
    1 c. water
    1/3 c. oil
    1 T. white vinegar
    1 tsp. vanilla

    Cheesecake center:  Combine cream cheese, 1/3 cup sugar, egg, and 1/8 teaspoon salt in a small bowl.  Beat well.  Stir in mini chocolate chips.  Set aside.

    Chocolate bottom:  In a large bowl, combine flour, baking soda, 1 cup sugar, 1/2 teaspoon salt, and cocoa.  Add water, vinegar, oil, and vanilla; stir to combine.

    Line a muffin pan with paper cupcake liners.  Fill each cup 1/3 full of chocolate batter.  Top each with a heaping teaspoon of cream cheese mixture.  Bake at 350 degrees for 30 - 35 minutes.  Makes 18'ish.

    I always seem to have extra cheesecake batter.  I drop a 'Nilla Wafer, an Oreo, a crushed up graham cracker ... or whatever I have on hand ... into the bottom of a couple of cupcake liners as a crust, top them with the leftover cheesecake batter, and bake these up as mini cheesecakes right along with the cupcakes.  I've even used a couple of animal crackers as the crust!  These make-shift mini cheesecakes are quite tasty, too.

    Friday, September 2, 2011

    Crunchy Chicken

    Sept11 065

    Crunchy Chicken (family name)
    • 4 boneless skinless chicken breasts
    • 4 slices of swiss cheese
    • 1 can Cream of Chicken soup
    • 1/4 cup of milk
    • 1 cup of stuffing cubes - I use Pepperidge Farm Sage and Onion but any kind will do
    • 1/2 cup butter melted
    I pound my chicken breasts just a little to make them even thickness for baking.  Place chicken in a sprayed glass pan - I use a 8x8 pan.  Place a slice of cheese on each piece of chicken.  Mix together the soup and the milk until blended - pour over the chicken.  Sprinkle with the stuffing (I usually use more than the recipe calls for because I like the crunch, lol)  Pour the butter over it all. If you use more stuffing like me which is usually about a 1/2 cup more don't use more butter than the 1/2 cup - you don't need more.  Bake at 350 for 50-55 minutes.

    Tuesday, August 23, 2011

    Dill Pickles (in the fridge)


    • 12 3 to 4 inch long pickling cucumbers
    • 2 cups water
    • 1 3/4 cups white vinegar
    • 1 1/2 cups chopped fresh dill weed
    • 1/2 cup white sugar
    • 8 cloves garlic, chopped
    • 1 1/2 tablespoons coarse salt
    • 1 tablespoon pickling spice
    • 1 1/2 teaspoons dill seed
    • 1/2 teaspoon red pepper flakes, or to taste
    • 4 sprigs fresh dill weed


    1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
    2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

    Rhubarb Streusel Coffee Cake


    Rhubarb Streusel Coffee Cake

    This is one of my favorite rhubarb treats. I like to make this for breakfast on spring and summer weekends - yummy!
    Recommend this recipe to a friend
    3/4 cup white sugar
    3 tablespoons cornstarch
    3 cups diced fresh rhubarb
    3/4 cup milk
    1 tablespoon lemon juice
    2 1/4 cups flour
    3/4 cup white sugar
    3/4 cup butter
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 cup finely chopped walnuts
    1 egg, beaten
    Rhubarb Streusel Coffeecake
    In a medium saucepan combine sugar and cornstarch. Stir in rhubarb.
    Cook and stir over medium heat, until mixture comes to a boil and thickens. Remove from heat and cool.
    Combine milk and lemon juice. Set aside.
    Combine flour and sugar. Cut in butter until mixture is crumbly ( a food processor is great for this). Remove 1/2 cup of this mixture and set it aside to use for topping.
    To the remaining flour mixture add baking powder, baking soda, and walnuts.
    Combine egg with milk mixture. Add to the dry ingredients and stir or process until just moistened.
    Spread 2/3 of the batter over the bottom and part way up the sides of a greased 9 inch 

    Wednesday, August 17, 2011

    Lemon Pudding

    Lemon Pudding

    2 tbsp butter
    3/4 cup sugar
    2 eggs, separated
    juice of 1 lemon
    grated rind on 1/2 lemon
    1 Cup milk
    2 tbsp. flour

    Cream butter and sugar.
    Beat in egg YOLK, flour, lemon juice and rind.  Add milk and then fold in stiffly beaten egg whites.  Pour into a small casserole dis.  Set this dish in a pan of water and bake at 350F until set.

    Saturday, August 13, 2011

    Peach Cobbler

    Peach Cobbler
    1 stick (4 oz) butter, melted
    1 c + 3 tbsp granulated sugar, divided
    1 c all purpose flour
    2 tsp baking powder
    1/4 tsp salt
    1 c milk
    1 tsp vanilla
    3-4 ripe peaches, peeled, pitted and thinly sliced
    1/2 tsp cinnamon
    Preheat oven to 375F.
    Pour melted butter into a 2 qt baking dish (11” x 7” or 8” square).  In a mixing bowl, combine 1 c sugar, flour, baking powder and salt.  Stir to blend.
    Stir in vanilla and milk until blended.
    Pour batter over melted butter.
    Toss peaches with remaining 3 tbsp sugar and 1/2 tsp cinnamon.  Arrange peach slices over batter.
    Bake 25-30 minutes or until a toothpick inserted into the center comes out clean.  The top will be browned and the cake will begin to pull away from the sides of the pan.
    Serve warm with whipped topping or vanilla ice cream.

    Friday, July 29, 2011

    Tomato Onion Quiche

    Tomato Onion Quiche
    • 1 unbaked pie shell
    • 2 c shredded cheese (cheddar & mozzarella)
    • 3 medium fresh tomatoes (thinly sliced)
    • 1/2 onion (thinly sliced)
    • 6 sliced mini bella mushrooms (optional)
    • 1 t dried basil
    • 1/4 t garlic salt
    • cracked pepper - to taste
    • 2 eggs
    • 3/4 c milk
    • 3 T grated parmesan cheese
    Sprinkle bottom of pie shell with cheeses then layer tomatoes, onions and mushrooms over cheese.  Sprinkle basil, garlic salt & pepper on top.  Then beat the eggs and milk together and pour over all.   Sprinkle with parmesan cheese.
    Bake at 350F for 45-50 minutes.

    Thursday, July 28, 2011

    Oat Cakes

    3 C. oatmeal (any kind)
    3 C. flour
    1 C. sugar
    1 tsp. salt

    Mix- cut in 2 C. margarine.  Add 1/2 C. water to hold dough together (may need more).

    Form a ball and roll out.  Cut into 2" diamonds.  Bake for 15 at 350 degrees.

    Tuesday, July 19, 2011

    BBQ Muffin Cups

    ~BBQ Cups ~
    2 c biscuit baking mix (can use Bisquick+water or Cloud biscuit recipe)
    1/2 c+ cold water
    1 lb ground beef
    minced garlic, about 1 clove
    1/2 c diced onion, she used dried onion
    1/2 c bbq sauce
    1/2 grated cheese

    Mix together biscuit mix and water to form a soft dough. Divide dough between 12 ungreased muffin cups. Press dough on bottom and up sides of each cup with floured hands. Cook beef, garlic, and onion until browned: drain. Stir in bbq sauce and heat through. Spoon mixture into cups, sprinkle cheese on top. Bake at 400 degrees for about 15 minuted till crist is golden. Makes 12... and they're yummy!

    Friday, June 17, 2011

    Thimble Cookies

    1/2 cup butter
    1/4 cup brown sugar
    1 egg yolk
    1 teaspoon vanilla
    1 cup flour
    1 egg white
    3/4 cup chopped walnuts
    1/2 cup jam or jelly

    Cream butter and sugar, add yolk and vanilla. Add flour and form a ball...make little one inch balls, roll in egg white then chopped nuts. Place on cookie sheet and make a dent and fill with jam.

    Bake 350F for 12-15 min

    Rice Pudding

    Rice Pudding:

    1 cup uncooked white rice

    2 cups water

    1/2 tsp salt

    2 tsp butter

    8 eggs

    4 cups milk, heated

    1 1/2 cups white sugar

    dash of salt

    2 tsp vanilla

    a dash of nutmeg and a dash of cinnamon

    Bring water to a boil and add the rice, 1/2 tsp salt and butter. Stir. Reduce heat and cover. Steam the rice until done, about 20-25 minutes. The rice should be tender. While the rice is steaming, beat eggs slightly; add sugar then the milk. Add vanilla, cooked rice and a dash of salt. Stir all ingredients together. Pour into large pyrex baking dish (9 x 11) and sprinkle with a little nutmeg and cinnamon.

    Set the pan into a larger baking pan and add hot water to the BOTTOM pan. This will create a steam bath for the rice pudding. Bake in a 350 degree oven for 45-55 minutes. Bake until the center is firm and an inserted knife into the center comes out clean.

    Sunday, June 12, 2011

    Almond Cookies

    Almond Cookies

    1 C. Margarine

    1 C. sugar

    1 egg

    2 tsp. Almond extract

    1 tsp. Vanilla

    2 1/4 C. flour

    1/2 tsp. baking soda

    1/2 tsp. salt

    blanched almonds

    Combine margarine, sugar, egg, almond extract and vanilla, beat until fluffy. Mix dry ingredients and add to the margarine mixture. Chill dough. Preheat oven to 350 degrees. Shape dough into 1” balls, dip in sugar and push on an almond. Place on an ungreased cookie sheet and bake for 12 min. or until lightly brown. Enjoy!~P

    Saturday, June 11, 2011

    Quick Blueberry Struesel


    2 cups flour
    1 cup sugar
    3/4 cup butter or marg. (room temp)

    Mix with pastry blender until well blended, but crumbly. Put 1 1/4 cups aside for topping. To the original mix, add:

    2 tsp baking powder
    1/2 tsp baking soda
    1 egg beaten with fork in meas. cup, then filled to 1 cup with buttermilk

    Mix baking powder and soda into dry ingredients, then add egg and buttermilk.
    Spread into greased 10"round, 9x9 or 9x13 pan. Sprinkle with 2 cups blueberries and crumb mixture. Squeeze crumbs a bit as you drop them by handfuls.
    Bake in upper part of oven, at 375F for 35 - 45 min. Cool or serve warm with ice cream.

    Friday, June 10, 2011

    Yummo Salad Dressing

    4 oz red wine vinegar
    1/2 clove garlic
    4 oz olive oil
    1/8 cup sugar
    salt and pepper to taste
    1/4 c grated parm cheese

    Pour over green leafy salad mix, sliced red peppers and sliced red onion....or whatever you have in your fridge!

    Thursday, June 9, 2011

    Herb Grilled Chicken

    Herb Grilled Chicken

    A pound or two of chicken breasts, tenderloins, legs and thighs, or wings (every part of the chicken works well with this! My favorite are legs and thighs.)
    Olive oil to coat chicken
    Salt and pepper to taste
    2 Tbs garlic, minced
    Fresh rosemary *
    Fresh thyme *

    Lay chicken pieces in a mixing bowl or container. Cover in olive oil. Add a liberal amount of salt and pepper. Press garlic cloves in a garlic mincer and cover the surface of the chicken. Now sprinkle with fresh herbs, sliced in 1/2 inch pieces.

    Flip over chicken and repeat for opposite side.

    Wednesday, June 8, 2011

    Rhubarb Surprise

    Mix up one yellow cake mix following the directions on the box. Pour into a greased cake pan.
    Put three cups of chopped rhubarb over the top.
    Sprinkle one cup of sugar over the top of that.
    Pour a pint of whipping cream over the top of that. (I only had half and half and that worked fine)

    Bake according to the cake mix (mine needed an extra five minutes)….It isn’t really pretty looking when it comes out. To serve it, flip the portion upside down. Whip cream would be WONDERFUL on this.

    The cream and sugar makes a custard like pudding on the bottom of the pan. Definitely try this recipe…if you like rhubarb, you’ll love it! I would refrigerate it…and it’s even better the next day….yum.

    Tuesday, June 7, 2011

    Cinnamon Toast Strata

    3 Tbsp granulated Sugar
    1 tsp cinnamon
    soft butter to spread on bread
    10-12 slices of bread....white, raisin, cranberry, fruit

    6 eggs
    2 C. milk
    1 tsp vanilla

    Grease 13"X 9" cake pan. Set oven to 350F.

    Butter one side of half the bread, sprinkle with sugar and cinnamon mixed together.
    Cover with unbuttered a cinnamon/sugar sandwich.

    Cut each sandwich in 4 triangles.
    Stand up in dish.
    Beat eggs, milk, vanilla and pour all over bread. Let soak in. You can leave this over night in the fridge if you want.
    Bake 35-40 minutes until golden. You can start by covering with foil so it doesn't brown too much.
    Serve with syrup!! Delish!!

    Monday, May 16, 2011

    Rhubarb Crisp (or any fruit can be sustituted)

    Rhubarb Crisp With Oat Crumble Crust

    Rhubarb Mixture:

    6 cups Rhubarb
    1/3 cup Brown sugar
    2 TBSP Flour
    1/2 TSP Cinnamon

    To Make Crisp: Place prepared Fruit in a 2-quart baking dish. Combine sugar, flour and cinnamon. Add to rhubarb and toss to coat.

    Oat Crust:

    1/2 cup Butter, softened
    1/2 cup Brown sugar
    1/2 cup Flour
    2/3 cups Rolled Oats

    To Make Crust: Mix crust ingredients with a pastry blender until crumbly. Sprinkle over rhubarb mixture. Bake at 350F for 45 minutes, until crisp is bubbling. Serves 8. (I usually double this recipe when I make it!!:o)

    Friday, May 6, 2011

    Jackie's Chocolate Chip Cookies

    Jackie’s Chocolate Chip Cookies (YUM!)

    3/4 cup sugar

    3/4 cup brown sugar

    3/4 butter, softened

    2 eggs

    1 1/2 teaspoons vanilla

    3 cups flour

    1 teaspoon salt

    1 teaspoon baking soda

    18 ounces semisweet chocolate chips (yes, the more the merrier)

    Place sugar, brown sugar, butter, eggs, and vanilla in bowl. Use electric mixer. If you have a Kitchen Aid turn to Speed 2 and mix for 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat for 30 seconds.

    Place flour, salt, and baking soda in the mixture, gradually on Stir speed for about 2 minutes. Increase to Speed 2 and beat for 30 seconds. Add chocolate chips on stir speed and mix until blended.

    Drop by scoopfuls on baking sheet. Bake at 350˚ for 10 to 12 minutes. I like to do 10 minutes first. Then check and bake until just slightly brown or slightly undercooked. Remove from oven and cool on baking sheet for 2 minutes before removing to a cookie rack to cool.

    Monday, April 11, 2011

    Lemon Butter (great on toast!)

    Lemon Butter
    • 2 Tablespoons of soft butter
    • 1 cup of sugar (you may need more sugar depending on how juicy your lemons are)
    • 2 eggs
    • juice of 2 lemons

    Place ingredients into a glass jug and beat well using a whisk. (make sure you beat well or you will end up with small dobs of egg white throughout the butter)

    Microwave for 3-4 minutes depending on your microwave wattage (I only needed to cook min for 2 1/2 minutes), stirring every minute.

    Remove from microwave and beat well with a wooden spoon. The lemon butter is ready when it will leave a coating on a metal spoon.

    Cool slightly and pour into a sterilized jar. Keep in the refrigerator - it will last about a week.

    Tuesday, March 29, 2011

    Goode Pumpkin Bread

    Goode Pumkin Bread

    3 cups sugar
    1 cup vegetable oil
    4 eggs, lightly beaten
    16 ounces canned unsweetened pumpkin
    3 1/2 cups flour
    2 teaspoons salt
    2 teaspoons baking soda
    1 teaspoon baking powder
    1 teaspoon nutmeg
    1 teaspoon allspice
    1 teaspoon cinnamon
    1/2 teaspoon cloves
    2/3 cup water

    Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.
    - Show quoted text -

    Saturday, February 12, 2011

    Shakerwood's Christmas Cookies


    1 cup butter (no substitutes), softened
    1 cup sifted powdered sugar
    1/8 tsp salt
    2 teaspoons maraschino cherry liquid
    1/4 teaspoon almond extract
    2 1/4 cups all-purpose flour
    1/2 cup maraschino cherries (chopped) I prefer mine chopped quite fine, so I run them through my small food processor
    granulated sugar
    48 Hershey's chocolate kisses

    Heat oven to 325 degrees F. Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt; beat till combined. Beat in cherry liquid and almond extract till combined. Beat in flour until thoroughly mixed and then add cherries; mix well.

    Shape dough into 1" balls and then roll in sugar. Place balls 2" apart on an ungreased cookie sheet. Bake 12 minutes. Remove from oven; press an unwrapped candy kiss on each cookie. Return cookies to oven and bake an additional 2 minutes or until cookies are lightly browned on the bottom. Transfer to wire racks; cool. Makes 48.

    If you have just joined us, please visit the Christmas Quilt Along 2011 tab just under my header to see what today is all about.

    Tuesday, February 1, 2011

    Peanut Butter Bars

    Peanut Butter Bars

    1 c. butter, softened
    1 c. sugar
    1 c. brown sugar
    2 eggs
    1 c. peanut butter
    2 tsp. vanilla
    1 tsp. baking soda
    1/2 tsp. salt
    2 c. flour
    2 c. oatmeal

    Cream together butter and sugars, add eggs, peanut butter, and vanilla. Mix dry ingredients together, and add to the butter mixture. Press into a large (10x15)
    jelly roll pan or cookie sheet. Bake at 350 degrees for 15-20 minutes until lightly golden brown along the edges. Let cool.
    Frost with peanut butter (this usually uses up the rest of my peanut butter jar), and then with Chocolate Frosting (recipe below).

    Chocolate Frosting

    6 T. butter, softened
    6 T. cocoa
    2 2/3 c. powdered sugar
    2 tsp. vanilla
    2-3 T. milk

    Beat butter and cocoa until blended. Gradually add powdered sugar, vanilla, and milk.

    Monday, January 10, 2011

    Chicken Pot Pie

    2c cooked chicken, chopped
    15 oz frozen mixed vegetables (I added frozen broccoli as well, yummo)
    2 cans cream of chicken soup
    1 c milk
    10 oz tube of refrigerated biscuits

    Combine first four ingredients, place in (I used a) 9x13 baking dish. Bake at 400 for 20 minutes. While baking, cut biscuits (use your kitchen scissors!) into quarters, set aside. Remove dish from oven and stir. Arrange biscuit pieces on top of hot chicken mixture, bake until golden 10-20 minutes.