ThriftyFun Recipes - December 29, 2005

Can you tell me what am I doing wrong? When I cook biscuits, muffins, cookies etc. they are either perfect on top and bottom but uncooked im the middle, or too brown on the bottom and uncooked in the middle and slightly uncooked on the top? I've adjusted racks, etc but still get same results.

Eva from Antioch Tennessee

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Using Almond Bark in Rocky Road?

Can Almond Bark be used in the place of Chocolate Chip Morsels when making Rocky Road?

Myrtle from Mtn. Grove, MO

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Today's Recipes

Chicken Pot Pie - Tips and Recipes

Easy Chicken Pot Pie

Ingredients

1 2/3 cups frozen, mixed vegetables
1 cup cooked and diced chicken
1 (10 3/4 oz) can cream of chicken soup
1 cup bisquick mix
1/2 cup milk
1 egg

Directions

Heat oven to 400.

Mix vegetables,chicken and soup together pour into ungreased pie pan.

Stir together remaining ingredients with fork until blended. Pour into pie pan over the chicken and vegetables mixture.

Bake about 30 minutes or until golden brown.

Couldn't ask for an easier and better tasting pot pie.

By imaqt1962

Chicken Pot Pie I

Over the years I have tried to make homemade chicken pot pies and have never liked how any of them turned out. Recently I was given several boxes of the pre-made pie crusts and I created my own recipe that turned out so good the kids ate every drop!

Four pre-made pie crusts (in the refrigerated section of the grocery store)
Two sticks of butter or margarine
1 c. flour
1 1/2 - 2 c. milk
About 2 c. pre-cooked chicken, ham, turkey or whatever your choice of meat
1 c. frozen diced carrots
1 c. frozen peas
1 c. frozen corn
1 Tbsp. garlic powder
1 tsp. pepper
2 tsp. salt

Preheat oven to 350 degrees.

Spray a 13x9x2" baking dish with non-stick spray.

Lay three of the pie crusts in your dish the best you can to cover the bottom, sides and enough to leave a 1/4"-1/2" lip on the edge of the dish. Press seems together to make one large crust.

Place one cup of the meat into the dish, spreading around the bottom. Salt and pepper to taste, and sprinkle some garlic powder over chicken, reserving some for top layer. Add vegetables spreading them over the chicken.

Add other cup of chicken to top of vegetables and season with remaining salt, pepper and garlic powder. On the stove, melt two sticks of butter or margarine and let cook until it starts to turn golden.

Add the flour and using a wire whisk, stir quickly to remove any lumps. Add 1 1/2-2 c. of milk until it is the consistancy you like. Remember, oven cooking time will thicken it some.

Take remaining pie crust and fold into fourths and cutting on the folds. Place one on each end on top of the chicken and place the other two in the center. You will have gaps, but this is perfect for ventilation. Fold the bottom crust edges over the top, forming the edge.

Place in preheated oven for 45-60 mins. or until crust is golden.

By Tawnda

Chicken Pot Pie II

Ingredients

Filling:

1/3 cup butter
1/3 cup flour
1/3 cup onion (chopped)
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken broth
2/3 cup milk
2 cup cooked chicken (cut up)
1 pkg. frozen peas and carrots

Pastry:

2 cups flour
2 tsp. celery seed
1 tsp. salt
2/3 cup + 2 Tbsp. shortening
4-5 Tbsp. ice water

Directions

In saucepan, melt butter over low heat. Blend in flour, onion and seasonings; cook, stirring until mixture is bubbly. Remove from heat and stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil for 1 minute. Gently stir in chicken and frozen veggies; set aside.

Prepare pastry: Put flour, seed, and salt in mixing bowl. Cut in shortening. Sprinkle in water, mixing. Roll 2/3 into a 13 inch square. Ease into 9x9 inch square pan. Pour in filling. Roll rest; place on top. Bake at 425 degrees F for 30 to 35 minutes.

By Robin from Washington, IA

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Zucchini Brownies

Ingredients

2 cups grated peeled zucchini
1/2 cup sugar
1/2 cup oil
2 teas. vanilla
2 cups flour
1 teas. salt
1 1/2 teas. baking soda
1/8 cup cocoa
1/2 cup chopped nuts

Directions

Combine dry ingredients.combine other ingredients. Mix well. Fold together and add nuts.

Icing Ingredients

1 1/2 cup sugar
6 Tab. milk
6 Tab. margarine
1/2 cup choc. chips

Icing Directions

Mix together in pot and boil for 1 minute.

By Barb from Sioux Falls, SD

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Violet Custard

Mix together

4 eggs, beaten
1/4 cup honey
1/4 teas. salt
2 cups milk, scalded and cooled to lukewarm
1 teas. arrowroot
1 teas. orange flower water

Bake in oiled custard bowl in moderate oven until the custard is firm. Unmold, cool, and cover with fresh violet heads.

By Barb from Sioux Falls, SD

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Chicken Enchiladas

Ingredients

1/2 cup onion (chopped)
2 garlic cloves (minced)
1 1/2 cup canned Italian tomatoes (with liquid; drain, seed and chop tomatoes, reserving liquid)
1/2 cup mushrooms (sliced)
1 tsp. minced jalapeno or serrano pepper
Salt
1/8 tsp. pepper
1 pkg. skinless, boned cooked chicken (chopped)
6 corn tortillas
1 pkg. sharp Cheddar cheese (shredded)
8 pitted black olives (sliced)
1/2 cup plain low-fat yogurt

Directions

Spray 10 inch non-stick skillet with cooking spray and set over medium heat; add onion and garlic and cook, stirring constantly, about 1 minute. Add tomatoes and reserved liquid, the mushrooms, pepper and seasonings and cook, stirring occasionally, until sauce thickens, 5 to 8 minutes. Transfer 1/2 of sauce to medium mixing bowl, reserving remaining sauce; add chicken to bowl and mix thoroughly; set aside.

Preheat oven to 375 degrees. Add 1 tortilla and heat, turning once, just until tortilla becomes flexible, about 1 minute. Carefully remove tortilla. Spread 1/2 oz. cheese along center, top with 1/4 of chicken mixture and roll to enclose. Set seam-side down in 8x8x2 inch baking dish; repeat procedure for remaining tortillas. Pour reserved sauce over enchiladas, top with remaining cheese and bake 15 to 20 minutes. Top with olives and yogurt.

By Robin from Washington, IA

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