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Easy Chicken and Biscuits




Ingredients:

4 cups of cooked chicken, cut in pieces {homemade or pre-cooked from the grocery store} 
2 cans of Campbell's Cream of Chicken Soup
1 can of milk
2 cups of frozen mixed vegetables, thawed {I used peas and carrots today, but use whatever variety your family likes!}
1 can of "jumbo" refrigerated biscuits 

Directions:


Preheat your oven to 350 degrees. 

In a large bowl, whisk together 2 cans of Campbell's Cream of Chicken soup with 1 can of milk, until smooth. 

Add the mixed vegetables and chicken and stir until well combined. 
Spread the mixture in a 9 x 12 baking pan. 

Place the 8 biscuits on top of the chicken mixture and bake for approximately 18-20 minutes or until the chicken mixture is bubbly and the biscuits are browned and baked through.  
It's as easy as that! I served the chicken and biscuits with a simple green salad, and we like to put a little butter on top of our biscuits. 

The little kids and the teenager love it. Mission accomplished! 

Chicken and Biscuits-Chicken Pot Pie




Here’s what I do:

I use 2 cups of COOKED deboned, defatted, deskinned chicken, cut up into 1″ cubes. It’s easiest to just buy boneless, skinless, chicken breasts. To make prep-time go faster, you can cook the chicken and cube it the night before.
1 can chicken broth (homemade is better)
1 can cream of celery soup
1 can cream of chicken soup
1 can green beans
1 can peas
1 can carrots
(You can substitute any veggies, or even use leftover veggies according to your tastes and needs.)
garlic powder, onion powder, salt (may omit if using full-sodium soups), pepper, italian seasoning–all to taste.
Sour Cream Biscuit dough-recipe below


Once your chicken is cooked and cubed, in a medium bowl, mix it in with all the soups (don’t add water to the condensed soups!), all the veggies, the chicken broth, and the seasonings you prefer. Put this is a 9×13 or 9×15 pan. Preheat your oven to 425. Mix up the sour cream biscuits in a small bowl, according to the directions. Then, using a tablespoon, just dollop the biscuit dough on top of the chicken and veggie mixture. Bake at 425 for 15-20 minutes. It’s really quite simple!

Sour Cream Biscuit Dough

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup sour cream
Sift flour, measure, and sift again with baking powder and salt; blend in butter. Add sour cream; knead several times on a lightly floured surface. Pat dough out, cut into diamonds or rounds and place over chicken or drop dough onto chicken pot pie by tablespoon.

The Best Crack Cake




1 box Duncan Hines yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (really any kind)

How to make it :


Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.

Grease a bundt pan.
Pour into pan.
Bake for one hour.

When cake comes out of the oven...

Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Cool.
Flip out of pan onto plate and serve.

CRANBERRY BUNDT CAKE WITH BUTTER SAUCE




Ingredients:
Cake
6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
Butter Sauce
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract

Procedures:


Preheat oven to 325 degrees F (165 degrees C). Slightly grease and flour a 10 inch Bundt pan.

In a medium bowl, mix together flour, baking powder and salt. Set aside.
Cream together 6 tablespoons butter and 2 cups sugar until light and fluffy. Add the flour mixture alternately with the evaporated milk and mix until incorporated. Fold in the cranberries. Pour batter into prepared pan.

Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Meanwhile make the Butter Sauce. In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla.

Generously pour butter sauce over Cranberry Bundt Cake. Serve cake slices with more sauce as desired.

Crab and Shrimp Seafood Bisque




Ingredients :

3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry wine*

Preparation :


Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Serve hot.
Tips and Variations
Feel free to add small cooked bay scallops or lobster instead of the shrimp.
Replace the green onions with finely chopped shallots.
If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.

Crock pot Breakfast Casserole




Ingredients:
1 lb chorizo sausage (be sure to check your ingredients) [removed from casings if that's how your sausage came]
1 small onion
12 eggs
1 cup coconut milk
1 small butternut squash
Ghee/oil for greasing the crockpot 
Note:  I did not add any seasonings because the chorizo had enough salt/other spices.  However, if you tried another combination, you might need a little salt, pepper, etc.

Directions:



In a skillet, start to cook the chorizo.  Meanwhile, dice the onion.
Once the fat has begun to render, add the onion, cooking just until the onion is soft (you don't need to finish cooking the sausage - it will finish in the crock pot).
Whip together eggs and coconut milk.
Peel, de-seed, and slice/dice/chop your squash.
Grease the inside of your crock pot (this is to help minimize the sticking).
Put in your squash, the sausage/onion mixture, and then the egg/milk mixture.  Stir and make sure that all of the food is covered by the egg/milk mixture.
Turn crock pot on low for 8-10 hours (I did 10...and it sat on warm for awhile...still very good).
Wake up, eat, and enjoy!