I was playing around in the kitchen some months back and came up
with this tasty dish. My husband loves potatoes and so I try to come up with new ways to serve them to him. Hope you enjoy.

1 can cream of chicken soup
1/2 cup sour cream
2 cups shredded cheddar
1.5 oz. real bacon pieces (I use Oscar Myers)
about 6 medium potatoes
Baking Mix
milk
salt and pepper to taste

Preheat oven to 350 degrees F. Peel and dice potatoes (you will want your potatoes to be fairly small). Boil potatoes for 20 minutes. Meanwhile, mix cream of chicken soup, sour cream, salt and pepper,
cheese, and bacon pieces. When potatoes have finished boiling, drain. Add potatoes to cream of chicken mixture. Stir well so that potatoes are saturated with mixture. Pour mixture into a 9-inch pie plate.

In a separate bowl combine about 1 cup Baking Mix with just enough milk to create a moist dough. Spread over top of the pie mixture.

Bake in oven for about 25 minutes.

***I will sometimes add cheese to my dough to create a cheesy
topping.
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Ham Appetillas 11/19/2011
 
Ham Appetillas (Tortilla Roll-ups)

1 pkg Azteca super sized tortillas

2 (8oz) packages cream cheese, softened

1/3 cup mayonnaise

2 Tbsp chopped green onion

¼ cup chopped black olives

2 (2 ½ oz) pkgs sliced, pressed, cooked ham

Remove tortillas from refrigerator. Let stand at room temperature while preparing filling. Combine cream cheese, mayonnaise, onions and olives. Spread a thin layer of cheese mixture on each tortilla. Arrange four ham slices over cheese.

Tightly roll up each tortilla; wrap individual rolls in plastic wrap. Refrigerate for 3 hours or overnight.

To serve, cut into ¾” diagonal slices.

Makes 64 pieces.
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4 cups (1lb) refrigerated shredded hash-brown potatoes or frozen
hash-brown potatoes, thawed

2 cups whipping cream

1 ½ cups shredded, Cheddar cheese, divided

¼ cup sliced green onions (about 4 medium)

1 tsp salt

¼ tsp black pepper

Preheat oven to 350°F. Lightly spray four 1-cup ramekins with nonstick cooking spray.

Combine the hash browns, cream, 1 ¼ cups Cheddar, the onions, salt and pepper in a large bowl. Mix well.

Spoon the potato mixture into the prepared ramekins. Sprinkle with the remaining cheese. Bake until bubbly and golden brown and the potatoes are cooked, 35-45 minutes.

*** For a little twist of color and taste, sprinkle potatoes with paprika just before serving. Or sprinkle 2 cups crushed cornflakes on top of the potato mixture and drizzle with ¼ cup melted butter just before baking.
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1 (10.75-ounce) package frozen pound cake, thawed and cut into 10 even slices

1 quart frozen fat-free vanilla yogurt

2/3 cup fat-free hot fudge

2/3 cup peanut butter, melted (see Notes)

Place each slice of pound cake in a small bowl or plate. Top each with a scoop of frozen yogurt and 1-tablespoon hot fudge then top with 1 tablespoon melted peanut butter.

Serve immediately.
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1/4 cup vegetable oil
1/2 cup all-purpose baking mix
1 Tbsp paprika
2 tsp Creole seasoning
1 tsp salt
1/2 tsp garlic powder
1/4 tsp Italian seasoning
1/8 tsp black pepper
10 chicken drumsticks

Preheat oven to 450 degrees F. pour the vegetable oil evenly
over bottom of 15 x 10 x 1-inch baking pan.

Combine the baking mix, paprika, Creole seasoning, seasoned salt, garlic powder, Italian seasoning and black pepper in a large bowl. Mix well. Pour into a paper bag.

Add the chicken drumsticks, a few at a time, to the bag and shake to coat. Arrange on the prepared baking dish.

Bake chicken, turning once, until juices run clear when pierced with the tip of a knife, about 30 minutes. Transfer to a serving dish.

Serve immediately.
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Mini Apple Pies 11/19/2011
 
1 refrigerated pie pastry

2 med. granny smith apples

2 tsps lemon juice

¼ cup firmly packed light brown sugar

1 tsp cinnamon

¼ tsp ground ginger

1/8 tsp nutmeg

2 tbsp. butter, cut into 8 pieces

1 egg, lightly beaten

1-2 tbsp granulated sugar

Preheat oven to 425°F. Set the pie pastry out at room temperature for about 10 minutes to soften slightly.

Meanwhile, peel, core and dice the apples. Place in a small bowl and toss with the lemon juice. Stir in the brown sugar, cinnamon, ginger, and nutmeg.

Roll the pastry dough into a 16 x 18-inch rectangle on a lightly floured surface. Cut into eight 4-inch squares.

Spoon 2 scant tablespoons of the apple mixture onto the center
of each square of dough. Top the filling of each pie with a piece of butter. Brush edges of the dough with some of the beaten egg. Fold the corners of the dough toward the middle, covering the filling. Pinch the edges to seal. Place the filled squares on an ungreased baking sheet.

Brush the tops of the pies with the remaining beaten egg and sprinkle with the granulated sugar. Bake until lightly browned, 10-12 minutes. Cool the pies on the baking sheet for 2 minutes. Serve warm or transfer to a wire rack to cool completely.

Makes 8.
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Ranch Tetrazinni 11/19/2011
 
1 (9 oz) pkg fettuccini
3 cups shredded cooked chicken
1 1/2 cups Hidden Valley Original Ranch dressing
1/2 cup chicken broth
1 (4 1/2 oz) sliced mushrooms, drained
3 slices white or whole wheat bread
1 tsp. Italian seasoning
2 tbsp. margarine, melted

Preheat over to 350 degrees. Cook fettuccini according to package directions and drain.

In a large bowl, combine the chicken, dressing, chicken broth, and mushrooms and stir until well mixed. Pour into a 2-QT casserole dish.

In a food processor, add the bread and Italian seasonings and pulse while adding the melted margarine. Top the chicken evenly with the breadcrumbs. Bake for 20 min. or until bubbly around edges.
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I got this recipe from www.cookingclub.com recipe page. They sound delicious so I wanted to post it. Recipe is from Sharon Bowers.
These ice cream treats are filled with peanutty goodness, from the peanut butter-laced cereal crust to the surprise peanut butter filling and the p.b.-and-chocolate glaze.

1/2 cup plus 2 tablespoons light corn syrup, divided

1/2 cup plus 1 tablespoon creamy peanut butter, divided

3 cups corn flakes cereal

3 cups vanilla ice cream

3 tablespoons salted peanuts, chopped

1/2 teaspoon unsalted butter, melted
 
1/3 cup semisweet chocolate chips

1. Spray bottom of 12 muffin cups with cooking spray.
Microwave 1/2 cup of the corn syrup in medium microwave-safe bowl 1 minute or until syrup is hot but not bubbling. Whisk in 1/4 cup of the peanut butter. Vigorously stir in cereal to break up flakes. With back of spoon or lightly buttered fingers, press into bottom of muffin cups.

2. Stir 1/4 cup of the peanut butter and remaining 2 tablespoons corn syrup in small bowl.

3. Spoon 2 tablespoons of the ice cream in each muffin
cup, pressing down with spoon or measuring cup. Place about 1/2 tablespoon of the peanut butter mixture in center of each cup; top each with 2 tablespoons ice cream, smoothing to cover peanut butter. Sprinkle with peanuts. Place in freezer while preparing glaze.

4. Microwave butter, chocolate chips and remaining 1 tablespoon peanut butter in small microwave-safe bowl 40 to 60 seconds, stirring until melted and smooth. (If necessary, keep heating mixture in 10-second increments until smooth.) Spoon into small resealable plastic bag; snip off small corner.
5. Drizzle glaze over each peanut butter cup. Freeze 2 hours or overnight, until firm.

6. Place in refrigerator 5 minutes before serving to soften slightly. Gently run knife around edge of each cup to loosen cereal
base.

12 servings
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½ cup sugar

2 Tbsp cornstarch

1 cup water

4 cups fresh or frozen blueberries

In a large saucepan, combine sugar, cornstarch and water, until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Topping may be processed in sterilized jars for 6 minutes.

***A recipe from Bonnie Blue Inn
(www.bonnieblueinn.com)
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2 pints strawberries, hulled and quartered lengthwise
2 cups fresh or frozen and thawed rhubarb (cut into 1/2-inch pieces)
1 to 2 tablespoons quick-cooking tapioca or 1/2 to 1 tablespoon cornstarch (see note)
1/4 teaspoon ground ginger
3/4 cup sugar
1 teaspoon ground cinnamon
1/3 cup whole grain pastry flour
1/8 teaspoon salt
2 tablespoons no-trans-fat 68% vegetable oil spread stick or butter 1/2 cup old-fashioned oats
1 1/2 tablespoons honey

1. In 2-quart baking dish, stir together strawberries, rhubarb, tapioca, ginger, 1/2 cup of the sugar and 1/4 teaspoon of the cinnamon. Spread fruit mixture level; let stand 20 minutes.

2. Meanwhile, heat oven to 400°F. In medium bowl, stir together
flour, salt, remaining 1/4 cup sugar and 3/4 teaspoon cinnamon. Cut in margarine until mixture resembles fine crumbs. Stir in oats until combined. Drizzle honey over oat; stir until mixture is crumbly. Sprinkle over fruit in an even layer.

3. Bake 35 to 40 minutes or until fruit is bubbly and topping is
golden brown. Serve warm or at room temperature.

Note: If berries are not very juicy, use minimum amount of cornstarch suggested in the recipe.


When shopping for rhubarb, pick the redder stalks, which are less sour.

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