Sunday, May 31, 2015

Impossible Pie BBQ Chicken

Impossibly Easy Barbecue 

Chicken Pie

Impossibly Easy Barbecue Chicken Pie

Chicken and Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
 come together in this hearty pie dinner served
with barbecue sauce - a wonderful meal.


cups cubed cooked chicken
cup Green Giant™ Steamers™ Niblets® frozen corn, thawed
cup chopped fresh parsley
cup Original Bisquick™ mix
cup milk
cup barbecue sauce
tablespoons barbecue sauce
cup French-fried onions (from 2.8-oz can)
Additional barbecue sauce, heated, if desired


  • 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer chicken, corn and 3 tablespoons of the parsley in pie plate.
  • 2 In medium bowl, stir Bisquick mix, milk, 1/4 cup barbecue sauce and eggs with wire whisk or fork until blended. Pour into pie plate.
  • 3 Bake 28 to 32 minutes or until knife inserted in center comes out clean. Brush 2 tablespoons barbecue sauce over top of pie. Sprinkle onions evenly over sauce.
  • 4 Bake 2 to 3 minutes longer or until onions are golden brown. Remove from oven; sprinkle with remaining 1 tablespoon parsley. Serve with additional barbecue sauce.

Sunday, May 24, 2015

Pistachio Pudding Dessert

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timeline for when you want to make it.
Pistachio Pudding Dessert
Pie crust:
1 stick butter
1 cup flour
1 cup chopped walnuts
Layer 1:
1 cup powdered sugar
1 (8oz) cream cheese
1 cup cool whip
Layer 2:
2 regular sized pkgs instant pistachio pudding mix
3 cups milk
cool whip
chopped almonds
Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.
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Saturday, May 23, 2015

No Bake Lemon Pie

3 ingredients, so easy, so cheap to make......but, it tastes like a million dollars!! Can use strawberries and blueberries too!!
1 Pie Crust
2 cups sweetened condensed milk
3/4 cup lemon juice
Pour two cups of sweetened condensed milk into a mixing bowl
Add Lemon Juice and Stir
Pour into the Pie Crust and refrigerate for a couple hours
Whipped cream for garnish
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Sunday, May 17, 2015


1 1/2 to 2 pounds lean ground beef
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) low sodium diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8.

Apple Bread

Mmmmmm…. nothing says cozy, cold weather fare to me like spicy quick breads with buttery streusel toppings for tea time. This is the moistest, most delicious apple bread I’ve ever had, and once again, proves that when it comes to some foods, less really is more. This makes a beautiful breakfast, lunchbox treat, after school snack, picnic meal (when paired with sharp cheddar cheese), dessert (with a dollop of fresh whipped cream or a scoop of ice cream) or teacher’s gift for Christmas! This bread will keep for a week in an air-tight container in the refrigerator.
for the bread:
3/4 cup brown sugar
1/4 lb. + 3 Tablespoons real, unsalted butter, softened
1/2 teaspoon pure almond extract
2 large eggs
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 tart green apple, unpeeled and grated
1 sweet red apple, unpeeled and grated
Preheat oven to 350 degrees F. Butter and flour a 12 x 4 inch loaf pan. In a large bowl, beat brown sugar, butter and almond extract until light and smooth. Add eggs, and beat well. Add flour, baking powder, baking soda, cardamom, cinnamon, cloves and salt. Stir until just combined and everything is evenly incorporated. Fold in apples just until evenly incorporated. Using a rubber spatula, scrape batter into prepared pan.
for the streusel topping:
2 Tablespoons real, unsalted butter
1/4 cup all-purpose flour
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
Mix all streusel ingredients together, using a fork, until large crumbs form. Sprinkle them evenly over apple bread batter.
Bake bread for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean when tested.
Cool for 10 to 15 minutes before gently turning out onto a plate. Serve slightly warm or at room temperature.

Saturday, May 16, 2015

Fried Bacon Wrapped Eggs



4 soft boiled eggs
8 strips of bacon
1 cup of italian seasoning breadcrumbs
1 raw egg


1. Wrap each egg carefully with two strips of bacon. Make sure to tuck ends in so that the bacon stays secure and covers the entire egg. I found it best to wrap one piece horizontally and the second piece vertically.
2. Heat pan being used for frying with oil, about 1 1/2 to 2 inches deep.
3. Beat raw egg in a small bowl and set aside. Place bread crumbs in separate bowl and set aside.
4. Take bacon egg and dip in raw egg. Then dip into bread crumbs until fully coated. Gently place into hot oil. Cook for a few minutes on each side until breadcrumbs turn brown and bacon is cooked. You may want to do a test egg that you can cut open to check the doneness of the bacon to determine the number of minutes you need to fry your remaining eggs as it is hard to see when the bacon is done cooking. Serve immediately.

Friday, May 15, 2015

Rustic Lemon Cheese Cupcakes

Rustic Lemon Cheese Cupcakes & Ally's Kitchen (A Review)

Cook time
Total time
A tart and subtly sweet treat from Ally Phillips cookbook Ally's Kitchen: A Passport for Adventurous Palates.
Recipe type: Dessert
Serves: 12

  • Cooking spray
  • 1 sheet frozen puff pastry, thawed (or 2 prepackaged or homemade roll-out pie crusts)
  • ½ cup small-curd cottage cheese, drained
  • ½ cup plain Greek yogurt (can substitute sour cream)
  • 1 cup whipped cream cheese, at room temperature
  • ½ cup sugar
  • ¼ tsp. sea salt
  • 2 Tbsp. lemon zest
  • ¼ cup fresh lemon juice
  • 3 eggs, beaten
  • ½ cup flour
  • 3 Tbsp. powdered sugar
  1. Heat oven to 325 degrees. Coat a cupcake baking tin with cooking spray. Cut the puff pastry (or pie crust) into equal-sized squares and place one square in each cup. Press gently to form a crust; set aside.
  2. In a large mixing bowl combine the cottage cheese, yogurt, whipped cream cheese, sugar, salt, lemon zest, lemon juice, and eggs; mix well. Sift in the flour and blend again. Pour or scoop the batter into each crust, filling almost to the top.
  3. Bake 22 minutes or until a toothpick inserted in the center come out clean. Remove from the oven and cool a few minutes on a wire rack. Eat warm or refrigerate and eat cold ~ tasty either way. These keep for a couple of days tightly covered in the fridge.

Buttermilk Cinnamon Rolls

Buttermilk Cinnamon Pecan Rolls

Recipe type: Breakfast
Serves: 8
  • For Cake Pan:
  • 1 Tbsp unsalted butter, melted
  • Butter Pecan Spread Ingredients:
  • 4 Tbsp butter, softened
  • ⅓ cup brown sugar, packed
  • pinch of salt
  • ½ cup pecans, chopped (I chop ours roughly, some very small, some a bit larger. Chop yours to your liking.)
  • Filling Ingredients:
  • ¾ cup brown sugar, packed
  • 3 tsp cinnamon
  • pinch of allspice
  • pinch of salt
  • ⅛ tsp ground cloves
  • 1 Tbsp unsalted butter, melted
  • Dough Ingredients:
  • 2 & ½ cups flour
  • 3 Tbsp sugar
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 & ¼ cup buttermilk
  • 1 tsp vanilla
  • 4 Tbsp unsalted butter, melted (for dough)
  • 2 Tbsp unsalted butter, melted (for rolled out dough)
  • Optional Buttermilk Glaze:
  • 1 cup powdered sugar
  • 3 Tbsp buttermilk
  • ½ tsp vanilla
  • 1 Tbsp butter, softened
  1. Preheat oven to 425°. Melt 1 Tbsp butter and spread it on the bottom of a round cake pan. Set aside.
  2. Make Butter Pecan Spread: Mix butter, brown sugar and salt until thoroughly mixed. Spread on bottom of cake pan. Spread pecans evenly over the mixture. Set aside.
  3. Make Filling: Mix all filling ingredients together and set aside.
  4. Make Dough: Mix the dry ingredients together in a large bowl. In smaller bowl, whisk the buttermilk, vanilla, and 4 Tbsp melted butter. Make a well in the middle of the dry mix and pour the buttermilk mixture in the well. Gently fold together until just combined. DO NOT OVER MIX. Kneed the dough just until it becomes a ball (again, don't over work the dough). Place on floured surface and roll out/spread to a 12 x 8-inch rough rectangle. If it is too sticky just add a bit of flour to it/your hands. Spread 2 Tbsp melted butter all over the rolled out dough. Then spread the filling over the dough leaving about a ½ inch perimeter around the edges of dough. Pack down the filling with your hands.
  5. Carefully roll up the dough starting on the long end (the 12-inch side nearest you), making it as tight as you can. Pinch the seams together tightly and then roll it so seam is down. Cut into 8 equal pieces. Place pieces in the cake pan (with a spiral side facing up)--7 in a circle and one in the middle.
  6. Pour or brush 2 Tbsp melted butter over the rolls and bake for 20-25 minutes. Don't overcook or they will harden. Let cool for about 5 minutes. Serve warm either by scooping out rolls and flipping onto a plate (and drizzling individual roll with glaze if you choose) OR by turning out all rolls onto a platter (and drizzling glaze on all if you choose).
  7. Glaze: Mix all glaze ingredients together and pour over warm rolls.

Friday, May 8, 2015

Chicken and Dumplin Casserole


Chicken and Dumpling Casserole... This meal is so simple and full of flavor! A new family favorite!
  • 3 Tablespoons olive oil
  • ¾ cup chopped onion
  • 1¼ cup chopped carrots
  • ¾ chopped celery
  • 3 cups chicken broth
  • 3 Tablespoons flour
  • 2½ cups chopped rotisserie chicken
  • 1¼ cup frozen peas
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup flour
  • 2 teaspoons baking powder
  • ¼ teaspoons salt
  • 1 egg
  • ⅓ cup milk
  1. In a large skillet heat oil and add onion, carrots, and celery. Cook until tender. Add flour and ¼ cup broth. Stir until thickens and then slowly add the rest. Cook over medium heat until it thickens, about 3 minutes. Add chicken, peas, salt and pepper.
  2. Pour into baking dish.
  3. Preheat oven to 400.
  4. To make dumplings: In a medium mixing bowl add flour, baking powder, and salt. Wisk together. Add egg and milk and mix with a wooden spoon until just combined. Drop dough over chicken mixture with a spoon. (Makes about 8 dumplings) Bake for 15 minutes or until the dumplings are golden brown.
adapted from: Food Hero