Holy moly, I had left overs FOREVER with this one! Fortunately, it was quite yummy.
This takes a good amount of prep work, too. If I remember correctly (I made this about 2 weeks ago) I was in the kitchen cutting veggies and cooking the chicken for at least an hour. Good thing I love cooking, baking. and my kitchen!
Buttermilk Biscuit Topping
- 3 cups all-purpose flour
- 2 Tablespoons sugar
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon cream of tartar
- 3/4 teaspoon salt
- 1/2 cup shortening, cold and cut into cubes
- 1/4 cup butter, cold and cut into cubes
- 1 egg, beaten
- 3/4 cup buttermilk, cold
Pot Pie Fillings
- 1 lb Chicken Breast Cut, Cooked and Seasoned (I used Lawry’s Chicken Seasoning)
- 2 Can Cream of Chicken soup
- 1/4 cup water
- 1 1/2 cups cut string beans
- 1 1/2 cups red potatoes
- 1 cup carrots sliced
- 3/4 cup corn off the cob
- 1/4 cup diced Onions
Sift together flour, sugar, baking powder, cream of tartar and salt in large mixing bowl. Add in shortening and butter until the mixture resembles coarse meal.
In a small bowl beat egg and milk together lightly. Pour egg mixture in with flour mix together with stand or hand mixer creating a soft dough. Set aside until about to layer on top of pot pie fillings.
Pre-heat oven to 425 degrees.
I should have done this part in a large bowl BEFORE putting it into the baking dish. Boy, did I make a mess. Live and learn, right?
Mix all veggies and meat together with the cream of chicken soup and water. Pour filling into baking dish about 2/3 of the way. Bake in oven for 30 minutes.
Take dish out of the oven.
Flour counter and rolling-pin. Knead the dough about 10-15 times then roll dough out to about a 1/2 inch thick. Place dough over pot pie filling. Bake for 15-20 minutes or until biscuit topping is lightly golden.
I lost the cord to my camera so this will have to be with only my few phone pictures I took until I replace or uncover that darn cord!
My dad sent me a box of goodies the other day and an all time favorite was in there: Nutter Butter Bites! Although I love the cookies themselves, I was in the mood for cake and I haven’t played with “filling” cupcakes yet so why not give this a shot? Glad I took the chance because this experiment was SO worth it.
I used homemade yellow cake batter but you can use a box if preferred.
- 3/4 cups butter or margarine, softened
- 1 1/4 cups sugar
- 1 1/2 teaspoon vanilla
- 3 eggs
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon of salt
- 1 cup milk
- 1 bag of Nutter Butter Bites
- Creamy peanut butter
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 2 1/4 cup of confection sugar
- 3 teaspoons of milk, or as needed
Line cupcake pan. Pre-heat the oven to 350 degrees.
Beat butter and sugar together until fluffy, then add in eggs and vanilla. Slowly mix in dry ingredients: flour, baking powder and salt, adding some of the milk with each ingredient.
I used a mini-cupcake pan so I spooned in less than a full teaspoon of batter to each cup. You just want a light base before placing the Nutter Butter Bite on top. Then over the cookie I dropped about 1/4 of a teaspoon of creamy peanut butter.
Spoon a teaspoon, or so, of batter over the peanut butter and cookie to cover them. The cups should still be only 3/4 full.
I also tried this in a regular cupcake pan. Line the cup with 1 tablespoon of batter, then place 2-3 Bites or 1/2 of regular Nutter Butter. Top cookies with about 1/2 teaspoon of peanut butter. Finally, spoon another tablespoon or more of batter over to fill to 3/4.
Bake for 10-12 minutes or until the edges are golden. Regular size about 18-22 minutes.
Frosting: Mixed together peanut butter, powder sugar, and soften butter. Add in milk as needed to get the consistency you prefer.
Get a glass of milk and enjoy!
I love mexican food. This is a very tasty, super simple and quick meal too! I paired this with my Cheesy Bean-less Chili Dip, even poured some on top. Delicious!
- 1 pound of Thin-cut Chicken Tenderloins
- 2 cups of Organic Chicken Broth
- 3 tablespoons of Olive Oil
- 1 tablespoon of McCormick Chicken Taco Seasoning
- 1 teaspoon of Chili Powder
- 1 teaspoon of Paprika
- 1/2 teaspoon of Ground Cayenne Pepper
- 1/2 teaspoon of Salt
- 1/3 of Onion
- 1/4 of large Green pepper
- 3 small Garlic cloves
- 8-10 full stems of Cilantro
- 1 cup of Kraft Mexican Cheese Blend
- 6-8 10″ Flour Tortillas
Mince onion, pepper, and garlic together then set aside. Separately, dice up cilantro and put aside.
Pre-heat the oven to 400 degrees. Sprinkle baking sheet with 2 table spoons of olive oil.
Spread 1 tablespoon of olive oil and place tenderloins in a large skillet. Add in seasonings along with a splash of water and chicken broth. As the chicken is cooking use two forks to shred the meat.
Once chicken is mostly cooked add in the minced veggies. When veggies become soft and golden, mix in the cilantro and remove from heat.
In a medium skillet pour in chicken broth on high heat. Allow this to slightly simmer then reduce to medium heat. Quickly dip in flour tortillas into broth to soften and add flavor. Seriously, 1-2 seconds max! FYI: Flour tortillas flake and brake very easy. I made a HUGE mess trying to make this work. Live and learn!
Place softened tortilla on a cutting board scoop 2-3 tablespoons of meat mix in a line down the center.
Top off with some cheese and roll up tight. Place taquito seam side down on baking sheet. Repeat until meat is gone.
Bake in oven for 10-15 minutes or until edges of tortilla is crispy and lightly brown. Allow to cool for a couple of minutes before serving.
This is one of my favorite snacks! Being from Florida I love mexican food, but it is difficult to find a good mexican restaurant in New York, let alone one with any kind of queso dip. This is quick, easy and great for any get together.
- 1/2 pound of ground beef
- 2 teaspoons of chili powder
- 1 jar of salsa con queso
- 1 can of bean-less chili (you can use the kind with beans if you want)
- 10″ round Corn or Flour tortillas
- 2 cups of vegetable oil
- 3 teaspoons of kosher salt
Season and brown ground beef. Drain meat, then set aside.
Cut Tortillas into triangles. I am using both corn and flour tortillas. FYI: Corn tortillas has more of a crunch and Flour has a light crunch but is flaky on the inside.
In a food processor blend together the salsa con queso and chili. If you have a smaller food processor you may need to do this 2-3 times.
Pour vegetable oil into large skillet allow that to heat up on medium high heat for at least 5 minutes. Line a large bowl with paper towels.
Meanwhile, mix together chili cheese blend and browned ground beef in a medium sauce pan over medium heat, stir together and cover. Once you hear it bubbling, reduce to lowest heat setting to help keep this warm while you are making the chips.
Drop about 8-10 tortilla triangles into the hot vegetable oil. After about 30 seconds flip one over -with long handled tongs- to check it. Once they become slightly golden flip over to cook the other side.
Then take out and place in paper towel line bowl. Immediately sprinkle with a pinch of salt. Repeat until you have all the chips you need.
About 8 tortillas was enough for the two of us.
Once you have made all of your chips gently remove paper towel and give the chips a good shake or stir in the bowl. Pour cheese mix into bowl (allow to cool for a couple of minutes). Yumm!