Mini Chicken Pot pies

1 pkg refrigerated biscuits

2/3 C rice krispies

1 C Shredded cheese

1 C cooked chicken

frozen peas and carrots

1 can cream of chicken soup

Preheat oven to 375′.  Seperate biscuits and press into ungreased muffin cups.  Add 1 T of rice krispies and 1 T Cheese to each muffin cup.  Combine veggies, chicken, and soup.  Divide into muffin cups.  Sprinkle top of each with cheese.  Bake 20-25 minutes.

This recipe is from Nick Jr but I could not find it on their website or anywhere else on the web!

Enjoy!

B

Quickie Enchiladas

 frozen bean and cheese burritos 

with red and green enchilada sauces poured over top and baked with additional cheese on top.

Borrowed lovingly from Steph @ Yadda Yadda Mama

Pizza Muffins

2 1/4 C Bisquick

2/3 C Milk

Marinara sauce

12 Slices Pepperoni (quartered)

Shredded Mozzarella Cheese

Preheat oven to 400′.  Mix bisquick and milk.   Spoon equally into a 12 count muffin pan.  Flour hands and press dough up the sides of muffin cups.  Pour sauce into centers, add pepperoni and cover with cheese.   Bake 15-20 minutes.  Let cool 3-5 minutes.

Peanut Butter Banana Muffins

1 C Brown Sugar
1/2 C Peanut Butter
1/2 C Carrot puree (baby food)
1/2 C Banana puree
1 egg white

Mix the above together!

1 C Flour
1 t baking soda
1 t baking powder
1/2 t salt

add to first mixture! Pour into muffin pan and bake 15 minutes at 350′.

Enjoy! B

Around the Web Recipes

Our go to meals from some amazing bloggers!

Spaghetti Pie

Pink Pasta

Pepperoni Rolls

Pop-up Pizza

Strawberry Shortcake Cake

Lemon pepper Chicken Sandwich

Brown bag burritos

Taco Cornbread Pizza

Egg in a hole

Cream of Chicken Breasts

Cinnamon French Toast

Cooking Inspiration

Pioneer Woman Cooks  I absolutely love Ree Drummond’s new cookbook.  It is full of amazing recipes and reads like a funny friend sharing her life with you.  Check it out!

B

Cheesey Potatoes

2 lbs. frozen hashbrowns (I like the square but any work)
6 oz sour cream
1/2 cup chopped onion
1/2 tsp pepper
1/2 cup melted butter
1 can cream of chicken soup
1 tsp salt
2 cups shredded cheese

mix everything together (hashbrowns last is easiest)

bake at 350′ for 45 mins or do in crock pot.  Either way spray w/cooking spray to make it easier to clean.

This one is from my neighbor and is perfect for a potluck!

Enjoy!

B

OREO DESSERT

1 lg. pkg. Oreo cookies – crushed

1 cup butter, melted

1 large pkg. cream cheese

1 cup powdered sugar

2 – 8 oz. Cool Whip

1 pkg. chocolate instant pudding

 

Put crushed cookies in 9×12′ pan (reserve 1/2 cup for topping).  Pour butter over cookies and set in refrigerator for 1 hour.

 

In mixer, mix cream cheese and powdered sugar.  Add 1 Cool Whip and spread over cookies.  Refrigerate 1 hour.

 

Prepare chocolate pudding as directed and put on top of second layer.  Refrigerate 1 hour. 

 

Spread second Cool Whip over top.  Sprinkle remaining crumbs on top.  Refrigerate.

This recipe is super yummy and my BIL’s favorite!

Enjoy!

B

Crustless Bacon and Egg Quiche

10 strips bacon, cooked & crumbled
1 3/4 c. milk
2/3 c. Bisquick
3 eggs, beaten
1/3 c. butter, melted
1 1/4 c. Sharp Cheddar cheese

1/4 t. pepper

In blender, combine all ingredients except bacon and cheese. Pour into a 9 inch greased pie pan. Sprinkle top with crumbled bacon and cheese. Press down gently. Bake at 350 degrees for 32-35 minutes; remove from oven; let stand 5 minutes before serving.

Chicken Crescent Roll Casserole

1 c. chicken
1 pkg. crescent dinner rolls
1 (10.5 oz) can Cream of chicken soup
1 c. milk
1 pkg.  shredded Sharp Cheddar cheese   

Separate rolls & fill each with chicken and cheese.  Roll up and place rolls seam side down in a 9×13 dish.  Mix soup and milk together and pour over rolls.  Top with extra shredded cheese.  Bake at 350′ for 25 minutes.

Enjoy!

B