My Christmas wrapping this year!

Again this has nothing to do with food but I wanted to show my wrapping! I love wrapping xmas presents!!! I make my own bows! I am the only one in the family that goes all out on wrapping. Everyone knows who the gift is from before even opening it. I hate adding ugly name tags to the gifts. I cut out a snowman from scrap paper and glue 3/4's of it on the wrapping. I left the very top with who it is to and from unglued.

Chicken Enchilada

I asked my Honey if he wanted a cream sauce enchilada or a red sauce. He choose the cream sauce tonight! I love these! They are not your traditional Mexican enchilada, but they are yummy! My Dh loved these!! He was excited for his lunch the next day! i served these with some cheesy Mexican rice! Next time I might actually put the cooked rice in the enchilada!

1 tablespoon butter
1/2 cup chopped green onions
1 teaspoon garlic powder
1 (4 ounce) can diced green chiles
2 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
3 cups cubed cooked chicken breast meat
1/2 packet taco seasoning
1 1/2 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Preheat oven to 350 degrees F. Lightly grease a large baking dish.
Saute and cube the chicken in a pan with 1/2 a packet of taco seasoning. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender. Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 2/3 of this sauce and set aside. To the remaining 1/2 of the sauce in the saucepan, add the chicken and 3/4 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Put a little cream sauce on the bottom of the dish, Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining shredded Cheddar cheese. Cover and bake for 20 minutes. Uncover and bake about 10 more minutes.

We are Having A Baby!!

Ok so this has nothing to do with food. Well maybe kinda...I do cook and eat a lot more right now, now that I'm eating for 2! I never got around to posting this before. I found out I was Pregnant early October. I was trying to think of creative ways to tell my DH! So I carved it into a pumpkin. My Dh did not get home until after dark that night so he was greeted with it lit on the front step.

Turkey Cupcakes!

I've never done a treat for Kevin's class for Tday. I never got to make them a halloween treat this year though! I was in the complete exhaustion stage of my pregnacy! Halloween is usually my favorite holiday to bake for b/c you can do a lot of cute stuff. I was really happy with these turkeys though! Although I must warn you these are VERY VERY time consuming!!!

What you'll need:
1 bag STARBURST Brand Original Fruit Chews FUN SIZE®
1 bag TWIX Brand Miniatures
1 bag M&M’S Brand Chocolate Mini Baking Bits
1 (18.25 oz.) box yellow cake mix
2 (16. oz) cans chocolate frosting
24 thin chocolate wafers
1 box thin pretzel sticks
Fall-colored paper cupcake liners
Small rolling pin
Scissors
Printable template
Resealable plastic bag
What to do:
Prepare cake batter according to instructions on box. Divide batter evenly into paper-lined cupcake cups.
Bake in a preheated 350-degree oven for approximately 18-20 minutes, or until an inserted toothpick comes out clean. Cool completely.
Meanwhile, soften 24 STARBURST Brand Original Fruit Chews FUN SIZE (about 6 at a time) in the microwave for 2 to 3 seconds. Flatten them with a rolling pin and immediately cut into feathers using printable template and scissors. Use any red STARBURST Brand Original Fruit Chews FUN SIZE scraps to make the waddle.
Frost the top of each cupcake. Using the scissors, snip a corner off of the resealable plastic bag and spoon 1 cup of chocolate frosting into the bag. For the tail: Pipe a line of frosting across the chocolate wafers and arrange three feathers on each one. Press pretzel stick to support wafer and press wafer ?tail? into the cupcake. For the head: Pipe 4 dots on the short end of a TWIX Brand Miniatures candy to stick on the M&M’S Brand Chocolate Mini Baking Bits eyes, nose and STARBURST Brand Original Fruit Chews FUN SIZE® waddle.

Back to school Bus cookies

I love that my Husband is a grade school teacher, even if it's b/c I get to bake fun goodies for his class! This year I did welcome back cookies. I made them Bus shaped cookies with there name on it. I also gave them a welcome back goodie bag with pencils, erasers, and fun stuff. I never posted this before b/c our camera happen to go to crap the day I made them. So here is a bad picture, but a picture none the less.

What You Need:
1 bag M&M'S Brand Milk Chocolate Candies
1 tube M&M'S Brand MINIS Milk Chocolate Candies
1 18-oz. roll refrigerated sugar cookie dough
2/3 cup flour
2 16-oz. cans vanilla frosting
1 16-oz. can chocolate frosting
Yellow and green food coloring
Baking sheet
Parchment paper
Spatula
2 resealable plastic bags
Microwave-safe bowl

What To Do:
1. Preheat oven to 350 degrees. Line the baking sheet with parchment paper.
2. Knead the sugar cookie dough and flour until smooth. On a lightly floured surface, roll out the dough to a scant 1/4-inch thickness. Using the printable template, cut out the shapes, re-rolling the scraps if necessary. Then, use the spatula to transfer the shapes to the prepared baking sheet.
3. Bake for 12-15 minutes, or until golden brown. Remove from the oven, transfer to a wire rack, and let cool completely.
4. Tint 1/2 cup of the vanilla frosting green, place it into a resealable plastic bag, snip off a small corner, and set aside. Tint the remaining vanilla frosting yellow, and place it in a microwave-safe bowl. Heat for about 10-20 seconds, stirring every 5 seconds until the it's consistency of slightly whipped cream.
5. Spoon the heated frosting over the cookies one at a time—completely covering each one. You may have to scrape up excess frosting and reheat it to cover all the cookies. Let the frosting dry for about 30 minutes, then carefully remove the cookies from the rack and scrape any excess frosting from the edges.
6. Spoon the chocolate frosting into one of the resealable plastic bags. Snip a small hole from the corner and pipe frosting for decoration. Then, using the photo as a guide, add M&M'S Brand Milk Chocolate Candies. Finish by snipping a small hole from a corner of the plastic bag with the green frosting and piping on the names.

MeatLoaf

My Husband has never been a huge fan of meat loaf even though he is just a meat and potatoe kinda guy. He really does like my meatloaf though! It's my mom's recipe which was one of my favorite things growing up! It doesn't have ketchup baked into it, but it's delicous with Ketchup as a dipping sauce.

2.0 lbs ground beef
1 lb ground Pork Sasuage
1 eggs
1 bag of sage and onion breadcrumbs
1/4 cup milk
1 small onion finely chopped
half an envelope of liptons french onion mix

Directions:
Mix Ground beef and pork sasuage together. With hands mix meat mixture with eggs and milk together. Add onion, onion mix and about 3/4s bag of breadcrumbs, mix together. Bake for 45mins-60mins.

I cook the meatloaf in a 9x13 pan instead of an actual "meatloaf" of bread pan

Gingersnap Cookies

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Peppermint Punch

INGREDIENTS
1 quart peppermint ice cream
1 cup cold milk
2 liters ginger ale, chilled

DIRECTIONS
Place ice cream in a punch bowl, and allow to soften slightly. Blend in milk and ginger ale. Stir until frothy. Serve at once, or keep chilled until ready to serve.

Irish Cream

1 can Eagle brand condensed milk
4 eggs
2 tbsp. Hershey chocolate syrup
2 tsp. vanilla
1/2 tsp. coconut extract
1 c. whiskey

Mix together in blender. Serve over ice.

Peppermint Eggnog Punch recipe

1 quart dairy eggnog
2 pints peppermint ice cream, softened
1 cup ginger ale

Blend ingredients together. Pour into a punch bowl. Hang small candy canes around the edge of the bowl

Edible Cookie Ornaments

1/4 cup vanilla frosting
9 ring-shaped butter flavored cookies or any ring-shaped cookies
1 roll (9 count) ring-shaped fruit flavored Life Savers
1 1/2 to 2 yards red string licorice or ribbon

Place frosting in small bowl. Add desired food color; blend well. Place colored frosting in decorating bag fitted with small writing or decorator tip, or in small resealable plastic freezer bag with 1 corner snipped off to make a very small hole for piping.

Place 1 cookie on flat surface; lightly outline center hole with frosting. Place 1 ring-shaped candy over frosting, pressing lightly and matching center openings. Pipe frosting decoratively on cookie. Repeat with remaining cookies; let dry. Insert licorice through hole in each cookie; tie in knot or bow. Hang ornaments on tree or use to decorate packages or gift baskets.

Rollo Cookies

1/2 cup margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
24 Rollo candies
granulated sugar

Preheat oven to 375F. Cream together margarine, peanut butter, egg and sugars. Sift together flour, baking powder, soda and salt. Gradually add dry ingredients to margarine mixture and mix well. Roll dough into balls. Place one chocolate-covered caramel drop in center of each ball. Roll each ball in granulated sugar and place on a lightly greased baking sheet. Bake 10 minutes.

Christmas Tree Sandwhiches

For the dough:
1 cup unsalted butter, softened
2 cups flour
1/4 teaspoon salt
1/3 cup milk
3/4 cup sugar

for the filling:
1/4 cup Crisco shortening
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 1/2 tablespoons milk
green food coloring
1 tube brown decorating icing, with writing tip

In large bowl with electric mixer, beat butter until creamy, about 1 minute. With mixer on low, alternately add flour, salt, and milk and beat until well blended. Wrap dough in plastic wrap and refrigerate until firm, about 1 1/2 hours. Preheat oven to 375F. Spread sugar on a plate. On a floured surface, roll one third of the dough to 1/8" thick. Cut out tree shapes with a 2" cookie cutter. Press cookies into sugar to coat on both sides then place on ungreased cookie sheets. Prick each cookie all over with a fork, for decoration. Bake cookies 9 to 11 minutes until very lightly browned. Cool on sheets 2 minutes then transfer to wire racks to cool completely. While cookies are baking, prepare the filling. In a large bowl, beat shortening and butter until creamy with an electric mixer. Beat in vanilla. Gradually add powdered sugar and milk. Add food coloring to tint the filling pale green. Beat on high until the filling is light and fluffy; appx. 3 minutes. Spread filling on half of the cookies and sandwich with the remaining halves. Outline cookies with the decorating icing.

Hot Mulled Wine

3 (750 ml) bottles of your favorite red wine
juice of one orange
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 tablespoons whole cloves
1 cinnamon stick
brown sugar, to taste

In a large saucepan over very low heat, combine all of the ingredients and heat until sufficiently warm being careful not to bring to a boil. Heat for 1/2 hour to an hour, tasting occasionally until just right. Remove from heat and serve.

Candy Cane Mint Float

24 ounces hot chocolate
4 ounces Peppermint schnapps or 1/2 teaspoon peppermint extract
16 ounces mint chip ice cream
whipped cream or topping such as Cool Whip
1 candy cane, crushed
4 coffee mugs

Pour 6 ounces of hot chocolate and 1 ounce of liqueur or 1/8 teaspoon of extract into each coffee mug. Top each with scoop of ice cream. Garnish with a dollop of whipped cream and sprinkle with crushed candy cane.

Sour Cream Spritz cookies

1 cup butter
3/4 cup sugar
1 large egg yolk
1/3 cup sour cream
1 teaspoon vanilla
2 3/4 cup all-purpose flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda

Preheat oven to 375 F. Beat together butter and sugar until light and fluffy. Beat in egg yolk, sour cream and vanilla. Sift together flour, cinnamon, salt and baking soda. Gradually stir flour mixture into butter mixture. Fill cookie press with dough, then form cookies on ungreased cookie sheets. Bake 10-12 minutes. Sprinkle with colored sprinkles. Remove to wire racks to cool completely.

Pumpkin Roll

For the cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/2 cup chopped pecans

For the filling:
1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons margarine
1/2 teaspon vanilla extract

Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10 1/2" by 15" cookie sheet with parchment paper, trimming excess. Pour the batter onto the cookie sheet, spread evenly. Sprinke with pecans. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare a linen towel heavily sprinkled with powdered sugar. After baking, turn the cookie sheet onto the towel, parchment paper side up. The cake should slide out onto the towel. Remove paper and roll up the cake into the towel. Cool 30-40 minutes.

For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Re-roll and slice for serving.

Toffee Butter Crunch Candy

1 cup butter
1 1/3 cups sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 4-1/2-ounce bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted

Melt butter in a large saucepan. Add sugar, corn syrup, and water. Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer) - watch carefully after temperature reaches 280 F. Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper; invert; spread again with remaining chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces.

Pumpkin Pie Squares

1 cup sifted flour
1/2 cup quick oats
1/2 cup brown sugar, firmly packed
1/2 cup butter
1 can pumpkin (2 cups)
12 1/2 ounce can evaporated milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup pecans
1/2 cup brown sugar, firmly packed
2 tablespoons butter

Preheat oven to 350° F. Combine flour, rolled oats and ½ cup brown sugar with ½ cup butter. Put in mixing bowl and blend with electric mixer at low speed until crumbly. Press into the bottom of an ungreased 9 x 13-inch pan. Bake 15 to 20 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl, mix well. Pour over baked bottom and bake 20 minutes more. Combine pecans, brown sugar and 2 tablespoons butter. Sprinkle over pumpkin mixture. Put back in oven for 15 to 20 minutes or until set. Cool and cut into squares.

Cinnamon Meltaway Cookies

:
1/4 cup sugar
1 cup brown sugar
1/4 cup butter
1 egg
1 1/2 tsp vanilla extract
1 Tbsp honey
2 1/3 cup flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder1 cup cinnamon chips
Method
Preheat oven to 375 degrees. Combine the sugars, with the egg, vanilla, honey, and butter; mix till well combined. Combine the flour, cinnamon, baking soda, baking power in a separate bowl, mix. Add the flour mixture gradully to the sugar mixture. Once all is combined add the cinnamon chips. Place parchment paper on baking sheet or lightly grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for 8-10 min.

Caramel Christmas Cookies

Ingredients:
1-1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup granulated sugar
pinch of salt
2/3 cup solid vegetable shortening
3 large eggs
1/4 cup milk
3 tablespoons rum
2/3 cup caramel chips (or toffee, or butterscotch)
1/2 cup coarsely chopped macadamia nuts

Method
Butter a 9 x 9-inch baking pan. Thoroughly stir together the flour, spices, sugar and salt; set aside. In a large mixing bowl, beat together shortening and eggs until creamy. Beat in milk and rum. Gradually stir flour mixture into egg mixture. Stir in chips and nuts. Pour the batter into the prepared baking pan. Bake at 350F for 25 to 30 minutes or until the cookies start to pull from the sides of the pan. Allow to cool to room temperature and cut into 24 bars.

Peanut Butter Chocolate Shortbread

Ingredients:
1 1/2 cup unsalted butter
1 1/2 cups sifted powdered sugar
1 1/2 tsp. vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 tbsp. cornstarch
1/4 tsp. salt
1 cup finely chopped unsalted peanuts
1 cup creamy peanut butter
1 cup sifted powdered sugar
1/4 cup semisweet chocolate pieces
16 milk chocolate kisses16 whole unsalted peanuts
Method
For crust, beat butter in a large mixing bowl for 30 seconds. Add the 1 1/2 cups powdered sugar and vanilla. Add flour, cocoa powder, cornstarch, and salt; beat until smooth. Stir in chopped peanuts. Reserve 1 1/3 cups of the cocoa misture. Press remaining cocoa mixture in the bottom and up the sides of an ungreased 10-inch tart pan with a removable bottom or in the bottom and 1-inch up the sides of a 10-inch springform pan. Stir together peanut butter and the 1 cup powdered sugar; stir in chocolate pieces. Pat mixture into a 9-inch circle on a piece of waxed paper. Invert onto crust. Carefully remove waxed paper. Spoon remaining cocoa mixture over peanut butter mixture, carefully pressing to cover. Using the tines of a fork, score shortbread into 16 wedges. Bake in a 325 degree oven for 50 minutes or until surface looks slightly dry. Cool slightly. While warm, place a chocolate kiss on each wedge. When kiss softens (about 10 minutes), top with a peanut. Score wedges again. Cool completely. Remove sides of pan; cut into wedges.

Holiday Cookies!!

I'm getting exicted for the Holidays and just want to bake new and fun Holiday cookies! Here are some new ones I am exicted to make

Snickers Salad

1 container Cool Whip
6 SNICKERS® bars, cut into bite-size pieces
3 or 4 c. chopped apples

Mix all these ingredients together and chill. You can serve this as a salad or a dessert! this is super yummy!!!

Snicker-Filled Cookie

I have been on a baking mission lately! It seems every other day I am making something new! I don't know if it's my hormones, or if it's the spirit of the Holidays coming! I pulled out my snicker cookie recipe tonight! My Husband has always loved these, and when I take them to work I get tons of compliments! It's just your old fashioned peanut butter cookie with a mini snicker bar inside! Yummy!!!

2 large eggs
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup peanut butter
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
20 Snickers miniature candy bars, unwrapped

Makes 20 HUGE cookies.

In large bowl, combine sugars, butter, peanut butter, vanilla and eggs.
Beat well.
Add flour, baking soda, baking powder and salt.
Mix well.
Shape about 1/4 cup of dough smoothly around candy bar making sure bar is completely covered.
Place 4 inches apart on ungreased cookie sheet.
Bake at 375°F for 13-14 minutes or until light golden brown and puffy.
Cool 10 minutes and remove from cookie sheets.

Optional icing:
cocoa powder
confectionates sugar
milk.

Mix some cocoa powder and C sugar with a little bit of milk....drizzle over cookies!!

I usually add this to the cookies, but i was out of cocoa

Chicken Nuggets

3 cups Corn Chex® cereal
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
3 tablespoons butter or margarine, melted
1 tablespoon milk
1 lb boneless skinless chicken breasts, cut into 1x1-inch pieces


1. Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
2. In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet.
3. Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.

Italian Beef Bake

1 lb lean (at least 80%) ground beef
1 1/4 cups tomato pasta sauce
1 cup shredded mozzarella cheese (4 oz)
2 cups Original Bisquick® mix
3/4 cup milk
1/4 cup grated Parmesan cheese
Additional heated tomato pasta sauce, if desired


1. Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir 1 1/4 cups pasta sauce into beef. Heat to boiling. Spoon into baking dish; top with mozzarella cheese.
3. Meanwhile, in medium bowl, stir Bisquick mix, milk and Parmesan cheese until soft dough forms.
4. Drop dough by 12 tablespoonfuls onto beef mixture.
5. Bake uncovered 20 to 24 minutes or until topping is golden brown and toothpick inserted in topping comes out clean. Serve topped with additional warm pasta sauce.

Slow Cooker Italian Spaghetti Sauce

2 pounds bulk Italian sausage or ground beef
3 medium onions, chopped (2 1/4 cups)
2 cups sliced fresh mushrooms (6 ounces)
6 garlic cloves, finely chopped
1 can (28 oz) Progresso® diced tomatoes, undrained
1 can (29 ounces) tomato sauce
1 can (12 ounces) tomato paste
2 tablespoons dried basil leaves
1 tablespoon dried oregano leaves
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper


1. Cook sausage, onions, mushrooms and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2. Spoon sausage mixture into 5-quart slow cooker. Stir in remaining ingredients.
3. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.

Impossibly Easy Pumpkin Pie

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired


1. Heat oven to 350ºF. Grease 9-inch pie plate.
2. Stir all ingredients except whipped topping until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Italian Pasta Pie

4 oz uncooked angel hair (capellini) pasta
18 to 25 slices baguette or French bread, about 1/4 inch thick
2 tablespoons butter or margarine, melted
3/4 cup shredded Swiss cheese (3 oz)
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1 container (10 oz) refrigerated Alfredo pasta sauce
3 medium plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
1 tablespoon grated Romano or Parmesan cheese


1. Heat oven to 400°F. Cook and drain pasta as directed on package.
2. Meanwhile, brush bread with butter. In 9-inch glass pie plate, line bottom and side with bread, butter sides up and slightly overlapping slices. Bake about 10 minutes or until light brown.
3. Meanwhile, in large bowl, mix Swiss cheese, 1 tablespoon of the basil and the Alfredo sauce.
4. Reduce oven temperature to 350°F. Add pasta to sauce mixture; toss to mix thoroughly. Spoon into baked crust. Sprinkle with tomatoes, onions and Romano cheese.
5. Bake 15 to 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining 1 tablespoon basil.

Easy Barbecue Crispy Chicken Melts

3 tablespoons butter or margarine
1/2 cup Original Bisquick® mix
1/4 teaspoon pepper
1/4 cup milk
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup barbecue sauce
1/2 cup shredded Cheddar cheese (2 oz)


1. Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2 to 3 minutes or until melted.
2. In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk and coat again with Bisquick mixture. Place chicken in pan.
3. Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
4. In small microwavable bowl, microwave barbecue sauce uncovered on High about 30 seconds or until warm. Spoon sauce evenly over chicken; top with cheese.

Slow Cooker Beef Stroganoff

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese


In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Slow Cooker Chicken Cacciatore

1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/3 cup Gold Medal® all-purpose flour
2 tablespoons vegetable oil
1 medium green bell pepper
2 medium onions
2 cups Progresso® diced tomatoes (from 28-oz can), undrained
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon salt
2 cloves garlic, finely chopped
Grated Parmesan cheese


1. Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
2. Cut bell pepper and onions crosswise in half; cut each half into fourths.
3. In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
4. Cover and cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Ultimate Chicken Fingers

2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted


1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Chicken Enchilada Lasagna Bundles

12 uncooked lasagna noodles (12 ounces)
2 cans (10 ounces each) Old El Paso® enchilada sauce
1 can (4.5 ounces) Old El Paso® chopped green chiles
1 medium tomato, chopped (3/4 cup)
2 cups diced cooked chicken
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces)
8 medium green onions, chopped (1/2 cup)
1 cup sour cream
1 cup shredded Cheddar cheese (4 ounces)
Additional sour cream, if desired
Shredded lettuce, if desired


1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
2. Mix enchilada sauce, chiles and tomato. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.
3. Spread about 1/2 cup sauce mixture in baking dish. Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over rolls. Sprinkle with Cheddar cheese.
4. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce in 1 1/2-quart saucepan; spoon over rolls. Top with additional sour cream and lettuce.