Chicken Pot Pie

2 frozen pie crusts in pie tins or 2 refrigerated pie crusts if you have your own pie plate
2 cups cooked and chopped chicken (I use rotisserie)
3/4 cup frozen peas, thawed
3/4 cup frozen corn, thawed
3/4 cup cooked carrots, chopped
1 1/2 cups parboiled potatoes, chopped
2 TBSP dried minced onion
1/2 tsp pepper
1/2 tsp salt
1 10 oz can cream of chicken (about 1 3/4 cups)
1 10oz can chicken gravy (about 1 3/4 cups)

If using frozen pie crust, thaw in refrigerator for about 4 hours. If using refrigerated crust, place one crust into pie plate and form. In a large bowl, mix together cream of chicken soup, chicken gravy, salt, pepper and minced onion. Add in remaining ingredients and mix until well blended. Pour into pie crust. Wet the edges of crust with water. Place second crust on top and crimp edges together with your finger or with a fork. This will help seal them together. Using a knife, cut a few hole into the top for the steam to come through while cooking. Place on cookie sheet and bake at 350º for 45-60 minutes. Watch closely so the crust doesn't burn, but the inside is nice and bubbly. If your edges start to get brown and your pie is not fully cooked yet, cover the edges with foil and continue to cook. Let cool about 5-10 minutes before serving.

***You are more than welcome to use a frozen mixed veggie blend, but I had all the ingredients individually on hand. I just chopped my carrots and cooked them in the microwave with a little water, about 5 minutes, or until tender. I did the same with the potatoes. I actually over cooked them so that is why you need to parboil them.

***This recipe is great to double and freeze the second pie for later. Just thaw it for about 1-3 hours before baking. Your cook time will be a little longer if it is still frozen in the middle.

Banana Cream Pie

2 small boxes banana pudding
1 small can evaporated milk
3/4 cup milk
1 graham cracker crust
2 bananas
whipped cream

In a medium bowl, whip together pudding and milks. Whisk for 1 minute. Place one sliced banana onto the bottom of the crust. Pour pudding over bananas. Top with second banana, sliced. Cover completely with whipped cream. Chill for 2 hours before serving.

Loaded Baked Potato Soup

6-8 large baking potatoes (depending on the size) peeled and cubed
2 cans chicken broth
water
salt
pepper
2-3 cups milk
2 TBSP butter
1 lb bacon diced and browned
1 medium yellow onion, diced and sautéed
2 cups shredded cheddar cheese
Green onions sliced for garnish

Place cubed potatoes in a large pot. Pour over chicken broth. Add enough water to cover, about 2 inches above potatoes. Stir in 1 tsp salt. Bring to a boil. Boil for about 20-30 minutes. You want the potatoes to break down further than you would if you were making mashed potatoes. Keep an eye on the liquid because you don't want to scorch the bottom. Add more water if needed. While potatoes are cooking, brown bacon. Remove from pan and sauté onion in 1 TBSP of bacon grease. Once potatoes are cooked take off heat and mash with a potato masher. They should be the consistency of really thin mashed potatoes. Return to low heat and add in 1 more tsp salt, 2 tsp pepper and butter. Mix until butter is melted. Stir in milk to desired constancy. You may not use all milk. Heat for about 5 more minutes, constantly stirring. Take off heat. Mix in 2 cups of cheese, onions and most of the bacon (save some for a garnish). Add more salt and pepper to taste. Ladle into bowls and garnish with more shredded cheese, bacon and green onions.

Pumpkin Muffins

4 eggs
2 cups sugar
1 1/2 cups oil
1 3/4 cup pumpkin puree
3 cups flour
1 TBSP cinnamon
1 tsp nutmeg
2 tsp baking soda
1 tsp salt
2 cups raisins

Beat eggs slightly. Add sugar, pumpkin and oil and beat thoroughly. Add dry ingredients and mix until smooth. Stir in raisins. Fill muffin tin 2/3 full and sprinkle tops with brown sugar. Bake 375 for 15-20 minutes, until center comes out clean.

Pumpkin Marble Cheesecake

1 1/2 cups gingersnaps crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted
16 oz. cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 cup pumpkin puree
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Combine crumbs, pecans and butter and press onto the bottom and 1 1/2 inch up the sides of a 9 in. spring form pan. Bake at 350 for 10 minutes. Combine cream cheese, 1/2 cup sugar and vanilla. Mix until smooth and creamy. Add in eggs one at a time, mixing well after each one. Reserve one cup of batter in a separate bowl. Add remaining sugar, pumpkin and spices to the remaining batter. Blend well. Pour into crust. Drizzle reserved batter over the top. Cut through the batter with a knife several times for a marble effect. Bake at 350 for 55 minutes. Let cool completely before loosening from sides. Refrigerate.

Pull Aparts

2 cans Grands biscuits or 3 cans regular size biscuits
1 1/2 cups sugar
2 1/2 TBSP cinnamon
1 1/2 stick butter

Spray bunt pan with cooking spray. Melt butter in bowl. In a separate bowl combine sugar and cinnamon. If using Grands divide each biscuit into 6 equal pieces or 4 equal pieces if using regular size. Dip each piece into butter and then coat with sugar mixture. Place in bunt pan. Bake at 375 for 20-30 minutes. Cool in pan about 10 minutes then turn over onto plate.

*Since our family is small I use our small bunt pan and only use 1 can of Grands biscuits. Whatever size you use you want to make sure that you do not fill it up past 2/3 full.

Rosemary Foccacia

1 TBSP active dry yeast
1 TBSP sugar
1-cup warm water
2 1/2 cups flour
1 tsp salt
2 TBSP rosemary (fresh or dry)
2 TBSP butter (softened)
1/4 tsp sea salt or kosher salt

Place water and sugar in a bowl. Give a quick mix with your finger. Sprinkle yeast over the top and cover with a towel. Let rest for 5-7 minutes until bubbly. Mix in 1 TBSP butter, 1 TBSP rosemary, salt and 2 cups flour. Turn onto 1/2 cup flour and knead for 10 minutes or 5 minutes in a mixer. Place a small amount of olive oil in large bowl and coat the sides. Put dough in and turn over once to coat dough with oil. Cover with towel and let rise until double in size, about 1 hour. Punch down dough and cut in half. Spray baking pan with cooking oil. Shape dough into two small rounds. Sprinkle with remaining 1 TBSP rosemary and light press into surface. Cover and let rise again until double, about 45 minutes. Preheat oven to 375. Bake for 15-20 minutes or until lightly browned. Remove from oven and brush with remaining butter and sprinkle with salt. SO EASY and so good!

Chicken (or Pork Chops) in a Mushroom Cream Sauce

8 skinless chicken tenders (two per serving) or 4 Pork Chops
Flour
Pepper
Salt
Garlic Powder
2 cans evaporated milk
1 cup mushrooms

Preheat oven to 375º. Dredge chicken (or pork chops) in flour and sprinkle both sides with pepper and garlic powder. Brown with 1 TBSP oil in a large skillet, about 2-3 minutes (chicken) 4-5 minutes (pork chops) on each side. You do not want to cook through. Set aside pan as is, do not wash yet. Place chicken in a 9x13 pan. Top with mushrooms if you are using them. Pour over both cans of evaporated milk. Bake 30 minutes until meat is cooked through. Heat your previously used skillet for about 1 minute on medium heat. Place chicken onto plate and pour milk and mushrooms into your skillet. Add more pepper and salt to taste and whisk up bits from bottom of pan. Keep whisking until sauce thickens about 5-7 minutes. Place chicken back in pan to reheat and serve.

Pirogees

Makes 45-60

{Filling}

3 cups of mashed potatoes. (I had instant on had and they taste (almost) just as great. Gotta love food storage!)
1 medium onion (sautéed in butter until soft)
3 cups shredded cheddar cheese
pepper
salt if you are not adding one of the below
Optional (mix into potatoes)
Real bacon, chopped
Pepperoni
Canadian bacon, chopped

{Dough}

1 1/2 cups warm water
4 TBSP oil
2 well beaten eggs
5 cups flour
1 tsp. salt
*Mix water, oil and eggs together. Sift flour and salt together in separate bowl. Add the wet mixture to the dry and mix well. Knead dough until smooth. Cover and let it stand 2 hours in fridge. Roll out thinly and cut circles that are about 2 inches in diameter.

{Assembling}

Take about a tablespoon of potato filling and put in the middle of dough round. Fold in half. moisten the edge with water and press together with the prongs of a fork.

{Storing}
Lightly flour two cookies sheets. Place pirogues on sheet and freeze for 2 hours or more. Store in freezer bags.

{Cooking}
Bring a large pot of water to a boil. Drop pirogues in. When pirogues float to the surface, they are done. 2-5 minutes. Take directly out of water, drain and place in large pan with butter. Lightly brown pirogues and turn once. You can also add in more onions and Canadian bacon in at this point. Sauté together.

PERFECT Choc Chip Cookies

2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted cooled until warm
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chip
Directions

1. Adjust oven racks to upper & lower -middle positions; heat oven to 325. Line cookie sheets with parchment paper.
2. Whisk dry ingredients together; set aside.
3. With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
4. Beat in egg, yolk and vanilla until combined.
5. Add dry ingredients; beat at low speed just until combined. Stir in chips.
6. Roll 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Place formed dough onto cookie sheet, leaving room between each ball.
7. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy.
8. Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.
**It makes about 14 very large and scrumptious cookies. Cooked about 14-16minutes.

Orange Bliss Rolls

Orange Glaze

3/4 cup sugar
1/2 cup sour cream
2 TBSP orange juice concentrate
1/4 cup butter

Mix together in a small pot and boil for 3 minutes. Brush over warm rolls.

Rolls
1 1/2 cups warm water
1/2 cup sugar
2 TBSP yeast or two packets

Gently mix together in a bowl and cover with a towel. Let it sit in a warm spot for 6 minutes. You should see bubbles. If you don't wait up to 20 minutes and if you don't see bubbles start again and check your water temp.

In a large bowl, mix together yeast mixture and
2 eggs
2 tsp salt
1/4 cup soft butter, not melted
4 1/2 cups flour

Dough will be stick so don't worry. Cover this will a towel and place in a warm spot for 1 hour. This is usually when I put the bowl on the dryer and then put a load in... Let the heat do double duty.

It should double in size. Punch down dough. Spray another large bowl and transfer dough. Cover with plastic wrap and let it sit in the fridge over night. Yesterday I made it in the morning and I made them that night for dinner so as long as you let it rest in the fridge for 6 hours, you should be fine. It will continue to rise. About 1 1/2 hours before you want to serve them, take it out of the fridge and turn out onto floured surface. Divide it in half. Roll out into two circles and then cut each into 12 slices (like a pizza.) Roll up like a crescent roll. Place on greased cookie sheet (you might need two). Cover them with a towel and let them rise for another hour. Just about the right time for another load of laundry! Bake at 375 for 12 minutes or until lightly golden brown.

Ooey-Gooey S'More Bars

1/2 cup butter, melted
2 cups (about 2 sleeves) graham crackers, crushed
1 1/2 cups chocolate chips
1 1/2 cups mini marshmallows
1 can sweetened condensed milk

Preheat oven to 350. Mix together butter and 1 1/2 cups crumbs. Press into bottom of 9x13 pan. Sprinkle chocolate chips, marshmallows, and remaining crumbs over top. Evenly pour milk on top. Bake 15-20 minutes until medium golden brown. Cut away from pan while still hot. COOL COMPLETELY (about 1/2 hour) before serving...or chance burning your tongue off for a lick of goodness!

Peanut Butter No-Bake Clusters

2 cups sugar
1/2 cup milk
1/2 cup butter
1/8 tsp salt
1 tsp vanilla
1 cup peanut butter
3 cups quick oats

Combine sugar, butter, milk and salt in a large sauce pan. Bring to boil, stirring constantly. Allow to boil for one minute. Remove from heat and stir in vanilla, peanut butter and oats. Stir until mixture begins to thicken about 5-7 minutes. Drop onto a parchment lined cookie sheet. Cool completely. Store in refrigerator

Mini Quiche

1 tube Flaky Grands Biscuits
4 eggs
1 cup half & half or whole milk
1 1/2 cups shredded cheese (Swiss or cheddar)
1/2-3/4 cup diced ham or cooked bacon

Whisk together eggs and milk. Stir in cheese and ham. Cut biscuits in half lengthwise making two "thinner" rounds. Spray muffin tin with non-stick cooking spray. Place one dough round into each cup and lightly press to form to the pan, making your crust. Fill each cup just under full. Place muffin tin on a cookie sheet to catch any over flow. Bake at 400º for about 15-25 minutes or until golden brown and egg mixture is set. Cool slightly then remove from pan to serve. Repeat with remaining ingredients. Yields 20 mini quiche.

Lettuce Wraps

1 head iceberg lettuce
2 large chicken breasts, diced
1 tsp garlic, minced
2 tsp soy sauce
1 TBSP hoi sin sauce
1 tsp sesame oil
1/2 tsp ginger (you can use fresh, but I only had powder)
1 TBSP vinegar
1 (8 oz) can water chestnuts, drained and finely chopped
2 green onions, sliced
1 cup fresh mushrooms, chopped
1/2 package thin rice sticks, optional

Remove core from lettuce and wash with cold water. Drain well. Separate leaves and stack upside down on plate. Chill until crisp (over night if possible). In large skillet, cook chicken in 1 TBSP canola oil until no longer pink in center. Lower heat to medium. Drain. In a small bowl, whisk together soy sauce, garlic, hoi sin sauce, sesame oil, ginger and vinegar. Add to skillet and cook for 3 minutes. Add in chestnuts, onions and mushrooms. Cook for another 3-5 minutes. Fry rice sticks according to package. Spoon mixture onto lettuce wraps and enjoy!

Asian Dipping Sauce

1/2 cup sugar
1/2 cup water
2 TBSP soy sauce
2 TBSP vinegar
1 TBSP lemon juice
1/2 tsp sesame oil
1 TBSP hot mustard or brown spicy mustard
2 tsp hot water
1-2 tsp red chili garlic sauce

Dissolve sugar in water. Add soy sauce, vinegar, lemon juice and sesame oil. Mix and chill. Mix hot mustard with hot water, Add garlic sauce. Stir into chilled sauce and serve.

I didn't make the dipping sauce and the lettuce wraps were fantastic without it. It was surprising very easy to make. I also didn't do the rice sticks. This dish is definitely a keeper in my house!

Lemon Teriyaki Chicken

2-3 boneless skinless chicken breast cut into bite size pieces
1 cup flour for dredging
6 T. butter (use unsalted if you don't like your food somewhat salty)
1/2 c. teriyaki sauce
4 T. lemon juice
3/4 tsp. minced garlic
1 tsp. sugar

Dredge the chicken in flour. In a large skillet, cook the chicken in the butter over medium heat until golden brown and cooked through. Remove the chicken and keep warm. Leave about 3 TBSP butter in pan, drain off the rest. In a bowl, mix together teriyaki sauce, lemon juice, garlic and sugar. Add to the skillet. Stir to loosen the browned bits of chicken from the bottom of the pan and cook the sauce until it starts to get shiny and starts to thicken. Return the chicken to the pan and simmer uncovered for 1-3 minutes, until the chicken is heated through and the sauce is thick.

Texas Sheet Cake

2 cups flour
2 cups sugar
1-cup butter
1/2 cup cocoa
1-cup water
1/2 cup buttermilk
1 tsp baking soda
2 eggs
1 tsp vanilla

Mix flour and sugar in large bowl. In a saucepan boil cocoa, butter and water. Pour over flour mixture and mix together. Add in buttermilk, soda, eggs and vanilla. Blend well. Pour into a large greased cookie sheet and bake at 400 for 20 minutes. Prepare frosting and pour over warm cake.

Frosting

1/2 cup butter
5 TBSP milk
1/2 cup cocoa
1 tsp vanilla
4 cups powdered sugar
Chopped nuts (optional)

In a saucepan, melt butter over medium heat. Remove from heat and add in cocoa. Mix well. Stir in milk and vanilla. Cool slightly then add in sugar and nuts. Pour over cake and let set.

Layered Enchiladas

1 lb ground beef
1 small onion, finely chopped
1 can petite diced tomatoes, drained
1 can mild enchilada sauce
1 8 oz. can tomato sauce
1/2 tsp. cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup sliced olives
2-3 cup shredded cheddar cheese
9-12 corn tortillas

Preheat oven to 350º. Brown beef and onion together on medium high heat. Once cooked through, turn down heat to medium low. Add in all canned and spice ingredients and heat through. Take off heat. Spray 9x13 pan baking dish with cooking spray. Spread 1/2 cup of sauce onto the bottom of the dish. Layer enchilada starting with tortillas, sauce then cheese. Repeat. You should get 3-4 layers. End with cheese on top. Sprinkle olives over the top. Put 1 tsp of water into each corner of dish (this will help steam the tortillas) and cover with foil. Bake for 35 minutes then uncover and continue cooking for another 10 minutes until bubbly and cheese is melted. Let it cool for 10 minutes before serving.

Hot Fudge Sauce

3 TBSP cocoa
1 cup sugar
2/3 cup evaporated milk
1/2 cup butter
1 tsp vanilla

Stir together cocoa, sugar, milk and butter in a saucepan. Bring to a boil and cook 4-5 minutes, stirring constantly. Add in vanilla.

Be patient and let it cool a while before licking that spoon clean.

Pudding Pops

1 4oz. box of pudding (your favorite flavor)
2 cups cold milk

Whisk together until just incorporated. You want to be quick with this next part because you don't want it to set up in the bowl. Using a measuring cup (for an easy pour) fill your molds to the top and snap on your lid/stick. Freeze for 5-7 hours.

Hootenanny Cake

6 eggs
1/2 tsp salt
1-cup milk
1-cup flour
(I also added a good pinch of sugar)

Preheat oven to 400º. Place 6 TBSP of real butter in a 9x13 pan. Place in oven to let butter melt. In the meantime, mix remaining ingredients in a blender. Pour batter into hot melted butter and bake for 15-20 minutes. It will puff up so don't be worried. Cool slightly, cut into squares and serve with maple syrup or berries. Top off with powdered sugar!

Note:  YUM!!!

Frozen Hot Chocolate

1/2 cup favorite chocolate chopped
2 tsp hot chocolate mix (I used Stephen's Milk Chocolate)
1 1/2 TBSP sugar
1 1/2 cups milk
3 cups ice
whipping cream
chocolate shavings

Put chocolate into a glass bowl that would rest on top of your small sauce pan.
Fill saucepan about 1/3 full of water...just enough to where it is not touching the bottom of your bowl.
Place bowl on top and turn burner onto high to boil water.
Stir chocolate constantly to melt.
Once melted turn off heat.
Add the cocoa and sugar, stirring constantly until thoroughly blended.
Remove from heat and slowly add 1/2 cup of the milk and stir until smooth.
Cool to room temperature.
In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. . . .or both!

Sticky Finger Salad

About 2 southern fried chicken strips per person
Your favorite salad ingredients, but I used
iceberg lettuce
grated carrot
sliced cucumber
sliced radishes
chopped tomato
Sauce:
2 1/2 cups brown sugar
1/3 cup Frank's hot sauce
1/2 cup apple cider vinegar

Bake chicken according to directions.
Prepare salad and set aside.
In a medium saucepan, combine sauce ingredients and cook on medium high.
Whisking constantly, bring to a boil.
Once to a boil, cook for 2 minutes exactly.
The original recipe called to boil it for 1 minute, but I didn't think it was long enough.
Take off heat.
Once chicken is done, remove from oven.
Immediately coat each piece with sauce on both sides.

*You can reserve some of the sauce and mix it with some ranch for your dressing. Slice chicken into smaller strips. Plate up salad and top with chicken strips.

Jell-O Salad

1 lg package vanilla pudding COOK kind NOT INSTANT
1 lg package Jell-O (strawberry, orange or raspberry)
1 8 oz cool whip

Your choice of fruit to match the flavor...you can use frozen strawberries or raspberries and mandarin oranges

Use water instead of milk (use the same amount as directed on the box) to make the pudding.
Bring to a boil and stir in Jell-O powder until dissolved.
Pour into a bowl and chill in fridge until cooled and set.
About 1-2 hours.
Beat with an electric mixture to "break it up".
Add in cool whip and beat again.
Stir in fruit and chill until ready to serve.

Funeral Potatoes

1 26 oz bag frozen shredded hash browns, thawed
2 cans cream of chicken soup
1 1/2 cups sour cream
3-4 cups grated cheddar cheese (or use a blend of cheddar and mozzarella)
pepper

Preheat oven to 375.
Mix together potatoes, soup, sour cream and 3 cups cheese.
Add pepper to taste, I usually use about 2 tsp.
Pour into lightly sprayed 9x13 pan.
Sprinkle remaining cheese over top.
Sprinkle with parsley flakes if you are feeling fancy.
Bake for 30-40 minutes, until lightly golden brown and bubbly.

OPTIONS: It would be yummy to maybe add some green onions and cooked crumbled bacon into the mix. You can also add a breadcrumb mixture (1/4 cup melted butter mixed with 1 1/2 cups bread crumbs).

Fudge (American)

12 oz. Nestlé’s Semi-sweet chocolate chips
9.5 oz Hershey's chocolate bar
1 1/2 cup chopped walnuts (optional)
1 1/2 sticks of butter
3 tsp. Vanilla extract
12 oz. evaporated milk
4 1/2 cups sugar

Combine first 5 ingredients in a large bowl, with chocolate broken apart.
Combine milk and sugar in a large saucepan and bring to a boil.
Stir constantly and boil for 7 minutes.
Pour milk and sugar over chocolate and stir until melted and mixed well.
Pour into 13x9 buttered pan.
Let cool and enjoy!

I made the mistake and started off with a medium size pot.
It quickly started to boil over so make sure you use a large pot!

Pineapple Upside Down Cake

4 TBSP butter, melted
3/4 cup brown sugar
1 8oz can pineapple slices
3 TBSP pineapple juice
1 1/3 cup flour
2/3 cup sugar
2 tsp baking powder
2/3 cup milk
1/2 cup pineapple juice
1/4 cup butter softened
1 egg
1 tsp vanilla

Mix together melted butter, brown sugar and pineapple juice.
Pour into an 8 inch round pan.
Cut some of the pineapple rings in half and place in the bottom.
In a bowl, whisk together flour, sugar and baking powder.
Add in milk, egg, vanilla, pineapple juice and butter.
Beat for 1 minute.
Carefully pour over pineapples.
Bake at 350 for 30-35 minutes or until center comes out clean when toothpick is inserted.
Cool for 5 minutes and turn over onto plate.

Fried Pickles

1 1/2 cups flour
3/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp parsley flakes
1/2 tsp chili powder
2 eggs
dill pickle chips (about 3/4 small jar)
vegetable oil

Thousand Island or Ranch dressing

Pour enough oil into a large pan until it is about1 1/2 inches deep. Turn on medium high heat. Whisk together flour, garlic powder, pepper, parsley flakes and chili powder together in a medium bowl. In a separate bowl, beat eggs together. Place pickles onto two paper towels and pat dry. Working in small batches, place some pickles into the flour mixture. Shake off any excess and one at time dip into the egg mixture and then back into the flour mixture. Shake off any excess again and carefully place in frying pan. Cook each side for about 2-3 minutes each. You don't want it to burn so check your heat. Cook until lightly golden brown. Drain onto a paper towel and dip into favorite dressing. I am not a fan of Thousand Island dressing, but it works so well with these. Watch out! They are addicting!

Fresh Apple Cobbler

6 cups sliced peeled tart apples (4 to 6 medium)
1/2 cup granulated sugar
1/2 cup dried cherries
1/4 cup water
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 can (12 oz) Pillsbury® Golden Layers® refrigerated flaky original biscuits
1/4 cup butter or margarine, melted
1/2 cup quick-cooking oats
1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon

1. Heat oven to 375°F.

2. In 4-quart saucepan, heat apples, granulated sugar, dried cherries, water, cornstarch, lemon juice and cinnamon to boiling over medium heat, stirring frequently. Boil 1 minute, stirring constantly. Reduce heat; cover pan and cook 10 to 15 minutes, stirring frequently, until apples are starting to soften. Pour into ungreased 13x9-inch glass baking dish.

3. Meanwhile, separate dough into 10 biscuits. Cut each biscuit into quarters. In large bowl, toss biscuits with melted butter.

4. In small bowl, mix oats, pecans, brown sugar, flour and 1/4 teaspoon cinnamon; add to biscuit pieces. Toss gently, breaking apart any biscuit pieces.

5. Arrange biscuit pieces over hot apple mixture. Sprinkle any remaining oat mixture over biscuits.

6. Bake 20 to 25 minutes or until biscuits are deep golden brown and fruit mixture is bubbly.

Creamy Chicken & Mushroom Soup

6 Tbsp. butter
1 medium onion, chopped
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
6 c. chicken broth
1 lb. mushrooms, sliced
3/4 c. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped yellow squash
1 1/2 c. frozen corn kernels, thawed
2 tsp. thyme
2 c. light cream
3/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken

In a large pot, melt the butter over medium heat.
Add the onion and sauté until tender, about 6 minutes.
Stir in the four, salt, and pepper and mix until smooth.
Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil.
Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme.
Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.

Options: Use zucchini instead of squash for more color.