Cheesy Biscuit Topped Chicken Pot Pie

 

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Serves: About 6 servings

 

 

• 2 (10.75-ounce) cans cream of chicken soup
• 2 cups frozen mixed vegetables
• ⅛ teaspoon black pepper
• 1 tablespoon soy sauce
• 4 cups shredded cooked chicken

For the biscuits:

• 2 cups White Lily self-rising flour
• ¼ cup vegetable shortening
• ¾ cups milk
• ½ teaspoon salt
• ½ teaspoon garlic powder
• 1 tablespoon dried chives (optional)
• 1 cup shredded sharp cheddar cheese

 

1. Preheat the oven to 450° F. Heat a 10" skillet over medium heat and add the cream of chicken soup (undiluted) and the frozen mixed veggies. Heat until bubbly, stirring frequently, and cook 5 to 8 minutes or until the vegetables are cooked to your liking. Stir in the pepper and soy sauce, then gently fold in the chicken. The skillet will be full, so be careful. Remove from the heat and set aside.
2. In a large bowl, add the flour and cut the shortening into the flour with two forks (or a pastry blender) until the crumbs are the size of peas. Add in the milk, salt, garlic powder, chives, and cheese and stir until just combined. The dough should be soft, so you may add additional milk if necessary. Drop the dough by heaping spoonfuls onto the top of the chicken mixture.
3. Place the skillet on a rimmed baking sheet or pizza pan and bake for 10 to 12 minutes, or until the pie is bubbly and the biscuits are golden brown.

7-Up Cake

1 lemon cake mix (I used Duncan Hines 16.5 ounce Lemon Supreme Signature Cake Mix)

1  (3.4 ounce) Jello Instant Lemon Pudding

4 eggs

1 1/4 cups 7-up or any lemon lime drink

3/4 cup vegetable oil

Combine all ingredients and mix well with mixer.  Spray 2 (8 inch) cake pans and divide batter.  Bake in preheated 325 degree oven for 35-40 minutes testing for doneness as ovens vary.  Let cool and frost with your favorite frosting or the pineapple filling recipe below.  Enjoy!

Pineapple Filling for 7-Up Cake

1 (20 ounce) can crushed pineapple, undrained

1 stick butter or margarine or 8 tablespoons or 1/2 cup

1 cup sugar

2 eggs

2 tablespoons all-purpose flour

1 1/2 cups coconut

Mix pineapple, butter, sugar, eggs and flour together.  Cook on medium heat until thickens. (I bring this to a low boil, turn down and cook about five minutes stirring often).   Remove and add coconut.  Let cool and spread between cooled cake layers and on top of cake.

Note:  This cake should be refrigerated.

Cornbread Sage Dressing with Gravy & Southern Skillet Cornbread

Dressing

 

1 recipe of baked cornbread ,leave  out overnight and crumbled (for 6 cups crumbled)

1/2 cup (1 stick) unsalted butter

1 cup of chopped onion

1 cup of chopped bell pepper

1 rib of celery, with leaves, chopped

1-1/2 tablespoons rubbed sage

1/2 teaspoon of poultry seasoning

1 teaspoon of  salt

1/4 teaspoon of freshly cracked black pepper

1 (10.75 ounce) can of condensed cream of chicken soup

2 cups chicken or turkey broth or stock

4 large eggs,raw

2 eggs boiled

 

For the Gravy:

 

1/2 cup of fat (bacon drippings, canola oil, butter, or a combination)

1/2 cup of all-purpose flour

3 cups (more or less) of room temperature turkey or chicken stock/broth

Kosher salt and freshly cracked black pepper, to taste

 

Southern Skillet Cornbread

Cook time: 20 min |

Yield: About 8 servings

 

1/4 cup of oil, shortening or bacon fat

1-1/2 cups of all purpose yellow cornmeal

1/2 cup of all purpose flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

2 cups of buttermilk, more or less

2  egg, lightly beaten

 

Preheat oven to 450 degrees F. Add the fat to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the fat and heat the skillet. In a bowl, whisk together the cornmeal, flour, baking soda, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet.

Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the eggs; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!

Grilled Ham and Cheese Waffle Sandwiches

 

8 frozen toaster waffles
1 tablespoon Dijon mustard (optional)
1/2 pound sliced deli ham
1/4 pound Cheddar, thinly sliced
4 tablespoons unsalted butter

 

Place 4 of the waffles on a work surface. Spread one side of each with the mustard (if using). Top with the ham, cheese, and the remaining waffles. Spread the top of each sandwich with 1/2 tablespoon of the butter. Melt the remaining butter in a large nonstick skillet over medium heat. Place the sandwiches in the skillet, buttered-side up. Cook, pressing occasionally with the back of a spatula, until the cheese melts and the waffles are golden, 3 to 4 minutes on each side.

cabbage, apple and walnut salad

1 small savoy cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
1/2 cup olive oil
2 tablespoons creme fraiche or heavy cream (we used sour cream)
2 apples (any crisp, tasty eating variety, such as Sierra Beauty, Granny Smith, or Fuji)
1/3 cup crumbled blue cheese (optional)

Preheat the oven to 375°F.

Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.

Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.

To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.

Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.

Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you're using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

Hoppin’ John

• 1 tablespoon olive oil
• 1 large ham hock
• 1 cup onion, chopped
• 1 tablespoon chopped garlic
• 1 pound black-eyed peas, soaked overnight and rinsed
• 1 quart water
• Salt, black pepper, and cayenne
• 3 tablespoons finely chopped green onion
• 3 cups steamed white rice

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion,  and garlic, cook for 4 minutes. Add the black-eyed peas, water, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water . Adjust seasonings, and garnish with green onions. Serve over rice.

Black eyed Peas AND Cabbage for New Years !!!

It is a southern tradition to have black eyed  peas and cabbage on New Years Day to be sure you have a good year .. Be Sure To Leave 3 peas on your plate.. Don't want to be GREEDY !!! :)     Black eyed Peas 1 pound dry black-eyed peas 1 ham hock

salt and pepper to taste

 

Pick through peas being sure to get all the rocks out.. put in colander and wash really good. Cover with water , add ham hock and bring to a boil, reduce heat and simmer about 2 hours, adding more water if needed beings sure it is hot so they don't stop cooking. Salt and pepper after they are done..

 

 

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Cabbage

 

1 head of green cabbage

 

Brown about 6 slices of bacon ,( cut into small pieces ) in a large skillet.. when done take bacon out of skillet.. ( DO NOT DRAIN ).

 

Add chopped cabbage in the hot grease piling it high, it will shrink. salt and pepper, lots of black pepper makes the dish...  toss it gently with a spatula until browned around the edges, Put the bacon back in and toss it around to get it evened out through there.. Put in a serving dish, squeezing some of the grease out with the spatula as your taking it out.

 

                                          

 Cornbread is a must with Peas and Cabbage and a hunk of onion on the side :)

 

 

Party Eggnog

6 cups milk
6 eggs
1 cup sugar
1 package vanilla pudding
1 teaspoon extract

1. Combine ingredients in a blender and blend until smooth. Sprinkle with nutmeg and pour in a punch bowl and serve.

Bean Dip

1 can (large) refried beans
1 pint (16 oz.) sour cream
1 pkg. each taco seasoning, shredded taco or chedder cheese
1 bag (large) tortilla chips, can also be used on crackers

      Mix taco seasoning with sour cream.  Add refried beans.  Mix all ingredients except cheese.  When all ingredients are mixed, cover top with shredded cheese.  Scoop some with tortilla chips, or on crackers.

 

 

NOTE

 

I add chopped up nacho Jalapeno's to mine... I just like the heat..

Banana Jama Bran Muffins

1 C flour 1 1/2 tsp baking soda 3/4 tsp salt 1 1/2 C wheat bran 1 C chopped walnuts 3/4 C butter or margarine 2/3 C sugar 2 C mashed ripe bananas 1/4 C Banana Jama Sauce, or substitute any fruit salsa; this one has habaneros in it. 3 eggs at room temp. Preheat oven to 375F. Grease 24 muffin tins. Sift first three ingredients together, add bran and nuts. In another bowl cream the margarine and sugar together. Mix in the bananas, sauce and the eggs one at a time. Stir banana mixture into the flour mix; mix only until moistened. Pour into muffin tins, bake 15 min or until golden brown. Let cool before attempting to remove from the tins.

Ornament Cupcakes

1 box of yellow cake mix

1 can (16 oz.) vanilla frosting

1 tube green decorating frosting

Red food coloring

Mini Pretzel Twists

Mini Chocolate Peanut Butter Cups

Candy Coated Chocolate Filled Candies

 

Preheat oven to 350°F. Line 24 standard cupcake cups with the Holiday Baking Cups.

Prepare the cake mix according to the package instructions. Transfer the batter into each cupcake pan and bake for 18-21 minutes.

Remove the cupcakes from the oven, transfer to a wire rack, and let cool completely.

Tint the vanilla frosting with red to create a pink color and frost cupcakes.

Add details by using the green decorative frosting to create light strings. Arrange red and green M&M's® Minis® as the lights on the strings.

Take a pretzel and break off one a piece and stick into the bottom of a peanut butter cup.

Place peanut butter cup on top of cupcake.

Christmas Bon Bons

2 pounds Confectioner's Sugar

 

1+2/3 cup sweetened flaked coconut

 

2 cups chopped pecans

 

14 ounce can sweetened condensed milk

 

1/2 cup margarine or butter, melted

 

1 package chocolate almond bark, for coating

 

In a large bowl, mix all ingredients except almond bark well with your hands or electric mixer.

Form bon bon dough into balls either with hands (for smaller ones) or cookie dough scoop (for great big gobby ones!). Place on cookie sheet and cover. Refrigerate for at least an hour.

Melt chocolate bark by heating in the microwave at 45 second intervals, stirring after each, until smooth and creamy. Dip bon bons into chocolate and place on wax paper to harden.

Store in refrigerator until ready to eat or gift.

Makes about 4 dozen, 1-inch bon bons

Goulash

 My Favorite served with cornbread.. yummm

 

 

1+ 1/2 pounds ground beef

 

1 large onion, diced

 

3 cloves garlic, minced

 

1 (28 ounce) can tomato sauce

 

1 (28 ounce) can diced tomatoes, undrained

 

3 cups water

 

1 tablespoon paprika

 

2 teaspoons salt

 

2  teaspoon chili powder

 

1 teaspoon black pepper

 

2 cups uncooked elbow macaroni

 

shredded cheddar cheese (optional)

 

In a large dutch oven brown the ground beef over medium high heat until it is not longer pink. Drain the grease.

Add the onions and garlic to the meat and reduce the heat to medium. Cook until the onions are translucent.

Add the tomato sauce, diced tomatoes with juice, water, paprika, salt,chili powder and pepper. Reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally.

Stir in uncooked macaroni  and simmer uncovered for 20 minutes or until the macaroni is done. Serve topped with shredded cheddar cheese.

Stuffed Pepper Soup..

1 pound ground beef (or sausage)

 

28 ounce can diced tomatoes

 

15 ounce can tomato sauce

 

4 cups water

 

1 to 2 pound package frozen pepper and onion blend (1 lb, 6 oz)

 

2 teaspoons chili powder

 

2 teaspoons paprika

 

2 teaspoon salt

 

1 teaspoon pepper

 

1 teaspoon garlic

 

2 teaspoon basil

 

4 cups rice, cooked (for serving)

Instructions

In large pot or dutch oven, brown beef over medium high heat until no longer pink. Drain, if needed. Add onion and pepper blend and continue cooking until peppers are tender and onions are slightly translucent.

Stir in all other ingredients except for rice. Bring to a boil over medium heat and then reduce heat and simmer for about thirty minutes, stirring from time to time.

Stir in rice to each bowl or the whole pot just before serving.