Chicken and Biscuit Bake:

Chicken and Biscuit Bake

 

This 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!

Cream Cheese, Coconut, Snowball's Recipe

Here is another amazing one!!! On my Christmas Baking list for this year for sure with Daughter in law and her Mom!

SNOWBALLS
 
NO BAKE - Cream Cheese, Coconut, Snowball's Recipe

1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.

Apple Crisp Pizza

Apple Crisp Pizza

Ingredients

Pastry for single-crust pie (9 inches)
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground Cinnamon
4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
TOPPING:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 cup salted butter, softened
DRIZZLE:
1/2 cup caramel topping
Instructions

Instructions:

Preheat oven to 350 degrees.
Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it.
For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. Sprinkle topping evenly over the apples.
Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Makes 12 servings.

Recipe Club from the Young Sisters!

My sisters and nieces are big FaceBook fans and are always posting wonderful recipes on the their pages that I see from my husband's page... for those of you that do not know me I do not have FaceBook page of my own due to my career.

I decided last night I want to have a record of those wonderful recipes so I can try them especially the desserts for special occasions.  I wanted a place where I could find them and  share them.  So I will be regularly adding new ones to my blog...as they have been shared to facebook for anyone to use you are more than welcome to save a link from here and have them at your fingertips too.

Here is my first yummy one:

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Tools of the Trade for those that Sew!

I am going to try and get back on track again with my blog.  I seem to go great for a bit than I loose it... I am going to take the advice of a team mate and friend about my blog.

I will be doing some posts about sewing as that is what my craft is all about and what I love to do.

Today's post is going to focus on the tools of the trade as we like to call them.


We need the basics like a sewing machine... I will not get into that one right now as that would be a post on its own but will start with the smaller tools we need"

Rotary cutters are a must for those that want to do precision cuts... nothing does it better. I love mine and have 3 different ones:

My full size one is a Olfa 45mm - available at any fabric shop or on line - I can not believe I use to cut all my fabric with scissors.  Never again... precision cuts every time and you can cut more than one piece!  I cut out 2 sets of potholders or 1 set of place mats in one cutting.

Rotary cutter from SanourrasFabricLove

Wavy blade - DivineDesignsbyBonni

I also have a wavy blade for it but I have not used it alot - still learning but told it is very useful - so I will continue to work with it.






I also use the small rotary cutter alot when only cutting single layers -

Small cutter - creativehobbytools

 

And with those tools you are going to need a self healing cutting mat! These mats are a wonder... you can cut over and over and over with them... in time you will wear them out but it takes alot.  One thing to remember always leave them laying flat - I ruined my very first one by sitting it on the back seat of my car in the sun.. it formed to my seat.. not any good like that!~   I can not believe I started sewing with out this -

Self Healing Cutting Mat from the CottonSalon

 And to go with your self healing mat and your rotary cutter you will need rulers... I have one each of these:

Cutting Rulers from Nalomeli16

 

 

 Also some templates for your quilting needs, I have a number of different ones for different quilts and I have made a few of my own as well:

Templates from GabbysQuiltsNSupply

Now you have a few of the basics but I am telling you there are lots more out there and I continue to find them... you can never have enough toys oops I mean tools!~