another recipe from Facebook!

Cheesy Chicken Pot Pie Cups

Recipe by Between 3 Sisters
Yields 8-16 pot pie cups (depending on if you split the biscuits in half)
8-count biscuits ( Homestyle)
1 cup cooked chicken breast, diced
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 1/2 c. frozen veggies, thawed ( 1 c. corn, peas and carrots & 1/2 c. broccoli) [I didn’t use broccoli]
1 teaspoon dried parsley flakes
1 teaspoon of minced onion
1/4 teaspoon black pepper
1/2 teaspoon salt

Preheat oven to 400 degrees.

Prep chicken: For healthiest chicken, poach: Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.

Evenly spoon chicken mixture into prepared biscuit cups.

Bake for 12 to 15 minutes or until golden brown.

Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Some notes:

When I make these again (and I will – for they were delicious!), I won’t use Homestyle Biscuits.  I will either use flaky biscuits and divide into sections or I will use puff pastry.  The crusts were just thicker than Hubby and I liked.

Think I will also add mushrooms and a little more seasoning.

That said: these pot pies were very very good.

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*I filled the remaining four muffin tins with wheat and white bread, crusts removed, flattened (although these were very good – not as good as the biscuit dough crusts).


another winner (from Facebook)

Cyndee’s Neiman Marcus Cake

Source: My Kitchen in the Rockies


12 tablespoons (1-1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra large eggs, at room temperature
2/3 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
1 lemon, zested
2 cups all-purpose flour
¼ cup cornstarch
¾ teaspoon kosher salt
¾ teaspoon baking soda


1 8-oz. softened cream cheese
3-3/4 cup powdered sugar (1 box)
2 eggs, well beaten

Note: rather than making the cake from scratch, you can use a vanilla/yellow box cake mixed with 1 stick melted butter and 2 beaten eggs. I didn’t have regular cream cheese and used cream cheese with pineapple – turned out to be quite tasty!  Interesting that the topping makes a ‘crust’ and also ‘seeps’ through the cake layer and thus flavors the bottom of the cake.  This is a very tasty cake!

The photo on Facebook did not have a ‘crusty’ top; perhaps I baked a little longer – or maybe my oven was temperamental.  At any rate, it is doubtful that it changed the flavor,  for this cake was very very good!


  1. Preheat oven to 350 degrees F.  Grease a 9”x13” baking pan
  2. To make the cake layer from scratch, cream the butter and sugar on medium-high speed in the bowl of an electric mixer until light fluffy, about 5 minutes.  On medium speed, add the eggs, one at a time, then the sour cream, vanilla and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir until smooth. Finish mixing by hand to make certain the batter is well mixed. Pour the batter evenly into the prepared baking pan.
  3. Mix the ingredients for the topping and spread evenly over the top of the batter.
  4. Bake for about 30-35 minutes and let the cake cool before removing from the pan.

oh yes!

Mexican Stuffed Peppers

1 pound ground beef

3 peppers (orange, yellow, red or green)

1 can corn

1 can black beans, rinsed and drained

2 cups shredded Mexican blend cheese

1 bunch green onions, chopped

1 cup white rice, cooked

1 cup chicken broth

1 cup salsa

1 teaspoon chili powder

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon cayenne pepper

Dried cilantro (or fresh) for garnish (I skipped this.  I think there is no in-between with cilantro; one either likes it or dislikes it.)

Preheat oven to 400 degrees F.

Wash peppers and cut in half, lengthwise.  Scrape out seeds and place in baking dish and set aside.

Brown ground beef and drain excess juices. Add meat to large bowl and set aside. Cook rice according to package, using chicken broth instead of water. Add rice to the cooked meat. Drain corn and black beans (rinsed) and add to the rice-beef mixture.

Add salsa and 1 cup of cheese to the mixture. Add seasonings and mix thoroughly. Spoon the mixture into the peppers and place b back into the baking dish. Cover with tinfoil and bake for 45 minutes. Remove foil and top with remaining cheese (as much as you wish!). Sprinkle green onions and cilantro on top and place back into the oven for another 15 minutes.

I just poured the left-over mixture (after filling the peppers) over the top before baking.  I also covered with cheese and baked – then, added more cheese for the last 15 minutes.  We do love the cheese!

Top with sour cream or more salsa – or Jalapeno peppers if you wish.  I thought about topping with avocado (but thought of it too late!).


I obtained this marvelous recipe on Divalicious Menu posted on Facebook.  We really – really – liked this dish!

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cheese crisps

Cheese Crisps


  • 2 ounces Colby-Jack or Monterey-Jack cheese sliced into 1/8-1/4 inch slices about 1.5″ square


Preheat oven to 400 degrees F.

Arrange the cheese slices on another parchment paper-lined baking sheet in rows—without any seasonings.

Bake until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they’ll be soggy, so don’t be afraid to check them and put them back in for more time, if needed.

Cool the crisps completely before serving—as they cool, they’ll crisp up quickly. Store on the counter in an airtight container for a few days.

Note:  I cut some slices too thick and also placed them too close together on the parchment sheet.  Not to worry, though – they were still delicious.

Much of the oil in the cheese will bubble out.  Quickly dab the cheese with a paper towel to soak up the oil.

Of course, I’m a Cheese Lover – and I really loved these crisps.

For the life of me, can’t recall where I obtained the recipe (on the internet).  Thank you – Cheese Crisp Cook, whoever you are!!

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soooo tasty!

Bailey’s Irish Cream Chocolate Cake

1 box yellow cake mix
1 large box instant chocolate pudding
4 eggs room temperature
3/4 cup oil
3/4 cup water
1/4 cup sugar
1/2 cup Bailey’s Irish cream
1 cup chocolate chips (use regular size semi sweet)


1/2 cup Bailey’s Irish Cream Liqueur
1/2 cup sugar (think powdered sugar would have been better – but still very good with granulated sugar)

 Mix all cake ingredients except chocolate chips on medium speed for 3 minutes. Stir in chocolate chips, preheat oven to 350 degrees F. Grease and flour Bundt pan. Pour in batter and bake for 1 hour. Cool and remove from pan. Mix the Bailey’s and sugar together. Pour glaze on top of cake when completely cool.

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baked Frito Pie


1 lb. lean ground beef
1 can (16 oz) chili beans
1 can (8 oz) tomato sauce
1 can (15 oz) diced tomatoes
1 envelope low sodium taco seasoning
1 cup shredded cheddar cheese (2% fat kind)
1 can chili
3 1/2 cups corn chips (Fritos)
1 1/4 cup fat free sour cream

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, taco seasoning mix, diced tomatoes and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8×8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.

Makes 6 to 8 servings


easy – and good

Easy Fruit Cobbler

1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick melted butter
1 can fruit pie filling of your choice or 1 regular size can of fruit

Mix the first 4 ingredients and pour into a baking dish.  Drop pie filling or fruit (cut up into pieces) into the filling.

Bake at 400 degrees F. until brown on top.  Serve with cool whip or ice cream of your choice.

Note: If using a 9”x13” baking dish, double this receipt and use a 29 ounce can of fruit.

You can add a couple of tablespoons of the peach juice to the batter (which I did) and sprinkle with cinnamon.

Easy and good!

Baked Penne



8 ounces of Penne pasta, cooked and drained

1/2 pound ground beef, cooked with onion and drained (add some spices while cooking if desired)

1 26-ounce jar of your favorite pasta sauce (or about 3 cups of your homemade sauce)

2 cup Mozzarella cheese, shredded (you can also add a little parmesan cheese if you have it on hand)

1 sweet red onion, diced

1 sweet red bell pepper

Parsley, dried or fresh and chopped

Salt and Pepper to taste


* Preheat oven to 350 degrees.

* In a large bowl, mix together cooked pasta, beef, sauce, onion, red pepper and 1 cup of the shredded cheese.

* Place pasta mixture into baking dish and cover with lid or aluminum foil.  Bake for 30-35 minutes.

* Take dish out of the oven and remove cover, top with remaining 1 cup of shredded cheese and sprinkle with parsley.  Bake for another 8-10 minutes.

Makes 4-6 servings.  This recipe can be double easily and cooked in a 10”x13” baking pan.

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double duty

for the 


(April 4, 2012 recipe)

oh so good!



3 pints fresh strawberries, rinsed, dried, and sliced lengthwise
4 large navel oranges, peeled and cut into pithless sections (I used Clementines)
1 cup black grapes, cut in half and seeded


2 ten-ounce packages frozen raspberries or 3 half-pints fresh raspberries
1 to 2 tablespoons powdered sugar, or to taste (I used 4 tablespoons)

2 tablespoons orange liqueur (Cointreau or Grand Marnier)
1 tablespoon heavy cream

Arrange fruit on large decorate platter.  Puree sauce ingredients and serve in small pitcher on side.

Note: use other fresh fruit when available: blueberries, blackberries, raspberries, peaches, nectarines, melons cut into thin wedges.

Anytime Strata

Christmas Strata

Serves 12

If you refrigerate the strata make sure you allow extra baking time.

1 quart half and half
1 dozen eggs
1 teaspoon salt and several freshly ground black peppers
1 good baguette (scant 1 pound) cut into 1/2 inch thick slice
1/2 cup diced roasted red pepper from a jar
1/2 cup diced green chiles from 4.5-ounce can
12 ounces pepper jack cheese, grated (about 3 cups)
 /2 cup thin-sliced scallions (about 3 medium)

Whisk half and half, eggs, salt and pepper to taste until smooth.

Spray a 13-by 9-inch Pyrex or ceramic baking dish with vegetable cooking spray. Line pan bottom with half the bread slices. Scatter half the peppers over the bread, then sprinkle with half the cheese and scallions. Pour a couple of cups of the egg mixture over the topped bread. Make another layer with remaining bread, peppers, cheese and scallions. Slowly pour remaining egg mixture over bread. Press on bread to make sure it absorbs milk mixture. Let sit for about 15 minutes before baking. (Can be covered and refrigerated up to 2 days.)

Adjust oven rack to middle position and heat oven to 325 degrees. Bake until custard is just set, 50 minutes to 1 hour. Without adjusting oven rack, turn on broiler; broil until strata is spotty brown and puffy, about 5 minutes longer.

Remove from oven, let stand for 8 to 10 minutes, and then serve.

Christmas Strata - ingredients

This is sooo delicious!!


Creamy Chicken Linguine Casserole

Creamy Chicken Linguine Casserole

1 1/2 pounds boneless skinless chicken cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter (half a stick)
1 onion, chopped
2 garlic cloves, minced or pressed
2 (10 3/4 oz.) cans condensed Cream of Mushroom Soup (or 1 family sized large can)
½ cup sour cream
1 (5 oz.) tub of shredded Parmesan cheese
1/2 cup water (or boil the pasta in chicken broth & use 1/2 cup of that)
1  to ½ cups cup frozen green peas
small can or jar of mushrooms (optional
12 oz. linguine, cooked & kept warm – break the noodles in half before adding them to the cooking water, this will make them easier to mix.
3/4 cup coarsely crushed round buttery crackers (Ritz Crackers 1 1/2 sleeves crushed in a zip lock bag is probably best – however I just crumbled with my hand – the dish was just as tasty with various size crumbs)

Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with non-stick spray (a tip: to avoid getting the counter messy with overspray, open your dishwasher, set the dish on the open door & spray, it will get cleaned up next time you run your dishwasher).

Add butter and onions to a large non-stick skillet, sauté over medium heat until soft, add the garlic on top and stir around for a few minutes. Push the onions and garlic mixture to the side of the pan and add the chicken pieces to the center. Sprinkle chicken with salt & pepper. Cook for 6-8 minutes, moving the chicken around as needed, until the chicken is cooked through.

Remove pan from heat, stir in mushroom soup, sour cream, 1/2 cup of water (or chicken broth) and cheese. Stir until combined – then add the frozen peas. Now mix in the linguine and pour into prepared casserole mix. Top with crushed crackers.

Bake for 30 to 40 minutes in 350 degree oven.

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We really really liked this dish!  Actually made it (for the first time – which I realize is a “no-no”) to take to a church function.  Hubby and I ambled to the serving line where this dish was so we could taste it.  Of course, if it had been horrible I would have regretted taking it without sampling first.  However, it just seemed to be a winner with all of those great ingredients.  And it was.  Next time, I plan to add chopped red pepper and some diced celery.

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