Dinner tonight: Campbell's Kitchen Easy Chicken Pot Pie

Super duper easy! Its in the oven right now so ill comment on how it actually taste :)

I added a cup of cheese for the husbands sake! I also boiled my chicken then shred into pieces, added garlic salt, and poultry seasoning for some extra flavor.

Campbell's Kitchen Easy Chicken Pot Pie

"Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust."

RECIPE RATING:

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PREP TIME 10 Min
COOK TIME 30 Min
READY IN 40 Min

INGREDIENTS
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
1 (10 ounce) package frozen mixed vegetables, thawed (I used about 12 oz)
1 cup cubed cooked chicken or turkey - *I always use more meat :)
1/2 cup milk
1 egg
1 cup all-purpose baking mix
prepared pie crust

My
DIRECTIONS
Preheat oven to 400 degrees F.
Precook the pie crust for 5-7 minutes on 400 degrees.

Mix soup, vegetables and chicken in 9-inch pie plate crust.
Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden.

Best Big, Fat, Chewy Chocolate Chip Cookie

Pregnant and hungry! Now I want these!!!!
While chatting with a friend she asked for a good cookie recipe. If you have noticed I'm not the baker...

But I searched and found a great cookie recipe. Apparently it rocks cause its got all 5 star reviews!

No one even had to alter the recipe ----

http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx

Gonna acquire some chocolate chips tomorrow, make a huge amount of dough and freeze!

Ill let you know how the batch I make turns out sometime soon!

INGREDIENTS:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

King Ranch Chicken Cassarole

This recipe was made by Billys (my husbands) Aunt at Easter!

Pretty yummy, and thought to share with you bloggers!

King Ranch Chicken Cassarole!

About 2 or 3 cups of cut up chicken *Sometimes she uses a pre-made rotisserie
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can of rotel
1 can of chicken broth
lots of cheddar cheese
flour tortillas
salt
pepper
paprika/you can season it with anything you like

Layer it with tortillas like lasagna
Bake at 350 for an hour or so
Top with more cheddar at the end just to melt

I usually serve it with sour cream, guacamole and salsa

Upside Down Pizza

By Teresa!!! Thanks for sending me this!

1 (10 ounce) package frozen chopped broccoli OR spinach, thawed and squeezed dry (optional)
2 cups shredded mozzarella cheese
1 (10 ounce) can refrigerated pizza crust
1 pound ground beef
1 (26 ounce) jar Ragu® Old World Style® Sweet Tomato Basil Smooth Pasta Sauce

DIRECTIONS

1.Preheat oven to 375 degrees F. Brown ground beef in 12-inch nonstick skillet; drain and season, if desired, with salt and ground black pepper. Stir in pasta sauce and bring to a boil; turn into 2-quart baking dish.

2.Top with broccoli, then cheese. Place pizza dough over dish, sealing edges tightly.

3.Bake 20 minutes or until crust is golden. Let stand 10 minutes

So not my style.

I got a last minute phone call that 4 Sailors are coming to eat at our house! Eeeek...

I'm making CHICKEN BISTRO TWIST, SALAD $ BROWNIES (LAME-O) FOR DESSERT.

And.... so not my style I bought PRECOOKED chicken strips. Hey ya know I'm 8 months pregnant on a serious time crunch and this is my first time to use them!

So *embarrassed*

Ill let you know if I can tell a difference!

Well off to cook for these boys!

P.S.

I need a super fantastic BANANA NUT BREAD RECIPE. If you have one please email it to me at daniellentopping@yahoo.com

Thanks

Trying the zucchini bread in the morning!

Im going to try the zucchini bread tomorrow! I cant wait!

Oh im sooo going to the store to pick up some zucchini & walnuts to try this recipe out in my mini loaf pan stoneware!

I will keep you posted on how it taste, with pics ofcoarse!

Shop Online : The Pampered Chef, Ltd.

Wow, I didnt realize how user friendly Blogspot.com was! Horray. Check out my website here:

Shop Online : The Pampered Chef, Ltd.

Cappuccino Mousse Trifle

Cappuccino Mousse Trifle

SPECIAL THANKS DONNA FOR THE PHOTO, I HOPE YOU DONT MIND ME USING IT BUT I HAVENT BEEN ABLE TO REMEMBER TO TAKE A PICTURE AT ANY OF MY PARTIES OF THIS YET!

Apparently this is delicious. I refuse to try it cause I do not like coffee. I have made this at several of my Pampered Chef parties as a consultant and people always want the recipe. I'm trying to think of a way to make it edible for myself. Perhaps a cocoa mix vs. coffee grinds. Not sure... Will have to think about it!
Comes out beautiful with the trifile bowl. But can be made in any dish !

Ingredients:
2 frozen prepared pound cakes
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 pkgs (3.4 oz each) vanilla instant pudding and pie filling
2 containers (8 ounces each) frozen whipped topping, thawed
1 square semi-sweet chocolate for baking
1/4 tsp ground cinnamon

1. Cut pound cake into 1-in. cubes; set aside. Whisk together milk and instant coffee granules; let stand 5 minutes or until dissolved. Set aside 1 cup of the milk mixture. Add pudding mixes to remaining milk mixture; whisk until pudding mixture begins to thicken. Gently fold in half of the whipped topping.

2. To assemble trifle, place half of the cake cubes into bottom of Trifle Bowl, pressing down gently. Pour half of the reserved milk mixture evenly over cake cubes. Top with half of the pudding mixture. Grate one-third of the chocolate over pudding mixture. Repeat layers one time. (Reserve remaining chocolate for garnish.)

3. Reserve 1 cup of the remaining whipped topping for garnish. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Pipe rosettes around edge of dessert with reserved whipped topping. Grate remaining chocolate in center; sprinkle lightly with cinnamon.

Rice Crispy Snake?!

As I was being a nosey blogger... I came across this neat idea. Apparently in the store while getting these ingredients, cause her kids HAD to make this, her daughter just stopped breathing! Pretty scarey! Glad shes okay now though!

Thanks to the random lady who posted about this, cause im deff going to be using it for my sons Birthday in October. Yes already planning a BUG PARTY for Caines 3rd!



Yes ABSOLUTLEY ADORABLE!

Asian Pork and Noodle Skillet

This is one of Billy and my Favorites! I personally think its better a day later!


Asian Pork and Noodle Skillet

2 medium carrots, peeled
1 medium red bell pepper * Billy has me leave these out
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 pound each)* I use pre cut thing prok chops and slice in thin strips
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix (This is a Pampered Chef seasoning well worth buying)
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water


Cut carrots into julienne strips using Julienne Peeler. (Or if you dont have this tool, use a potato peeler to make stripes of thin carrots, like your peeling it but continue to make strips with the good aprt of the carrot)
Cut bell pepper lengthwise into ¼-inch strips using Chef’s Knife.
Slice green onions; set aside tops for garnish.
Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice
strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in Classic Batter
Bowl; mix well with Classic Scraper.
Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of
the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with
remaining pork.
Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen
seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and
white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add
pork; stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated
through. Garnish with reserved green onion tops.

Ham and Cheese Brunch Squares

This cassarole is ALWAYS gone in minutes. Perfect for brunchs!


Ham and Cheese Brunch Squares

1 teaspoon vegetable oil
2 cups (8 ounces) grated Colby & Monterey Jack cheese blend, divided
1 package (22.5 ounces) frozen toaster hash brown patties, thawed (10 patties)
8 ounces cream cheese, softened
12 eggs
½ teaspoon coarsely ground black pepper
8 ounces thickly sliced deli ham
4-5 green onions with tops, divided (1 cup sliced)
3 plum tomatoes * optional
Additional coarsely ground black pepper (optional)

Preheat oven to 450°F. Lightly brush Large Bar Pan with oil using Chef’s Silicone Basting Brush.

Grate cheese using
Ultimate Mandoline.

Crumble hash browns over bar pan; press gently into an even layer.

Sprinkle half of the cheese evenly over hash browns.

Bake 13-15 minutes or until crust starts to brown and cheese is melted.

Meanwhile, in Classic Batter Bowl, whisk cream cheese until smooth using Stainless
Whisk. Gradually add eggs and black pepper; whisk until smooth.

On Cutting Board, coarsely chop ham using Food Chopper.
Slice green onions,
reserving ¼ cup of the tops for garnish.

Place ham and remaining green onions into (8-in.) Sauté Pan; cook and stir
over medium heat 2-3 minutes or until hot.

Stir ham mixture into egg mixture using Small Mix ‘N Scraper®.

Remove bar pan from oven to Stackable Cooling Rack.

Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set.

Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions.

Sprinkle with additional black pepper, if desired.

Cut into squares and serve using Mini-Serving Spatula.

Easter Cake

If there is one thing I cant cook. Its pancakes. So weird I know. I just cant perfect the circle, evenly cooked sides, like my dear Husband. I think pancakes, and grilled cheese are the only thing he makes, and he makes them pretty darn well.

But the kids never complain when I make these silly pancakes with the Pampered Chef pancake mold (which I got off the Outlet on my website, I think for like $1.75www.pamperedchef.biz/toppingskitchen

So there you have it. My cooking flaw :)


Also here is the cake I try and make every year like my mom did at Easter. Its just 2
round 9 inch cakes. Then you cut the ears out and the middle becomes the bow tie. Add coconut or ice alone :) Its good however you like it!

Email me your FAV recipe!

Submit your favorite recipe and ill feature it on here!

daniellentopping@yahoo.com

Rudys Cheese Ball & Tortilla Roll Ups

Rudys Cheese Ball

1 pkg cream cheese
Brown Sugared Ham
Green Onions
1-2 tbsp. Worrshire Sauce

Bring cream cheese to room temperature. Chop ham into small pieces, as well as the green onions. Mix all ingredients together to form a ball. Wrap in plastic seran wrap until ready to serve.


Serve with your favorite crackers.

Tortilla Roll Ups

1 pkg flour tortillas
1 small bag of frech spinach
horradish sauce
1/2 block cream cheese
1 pkg provalone cheese

Spread enough cream cheese to cover tortilla, spread 1 tbsp. horrradish sauce, a few spinach leaves, and 2 slices of provalone cheese.

Roll up and wrap in seran wrap for 2 hours before serving. When ready to serve cut in 1 inch peices. Serve immediatley.

Fruit Trifle

Layer your favortie fruit in the trifle! Simple!

Zucchini Bread

This is a great way for not only me to keep track of recipes given to me but for you to come and search for something new and yummy to make!

Thanks Melissa for sending me this recipe I cant wait to try it out!


Zucchini Bread

3 Eggs
3/4 cup vegetable oil
1 2/3 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all purpose flour
3 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts if (desired)

1. In large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda and salt. Stir in walnuts. Pour batter into a greased and floured 9x5 inch loaf pan.

2. Bake at 325* F for 45 mins to an hour.

mmmm... yummmy

Halloween ideas for food!

Halloween ideas for food!


The eyeball cupcakes were frsoted white, and had a blue peanut M&M placed in the center, and used red gel iceing tube to make the viens.

Then cookie cake was a large choclate chip cookie cake made on a stone, with cream cheese & suger frosting. Took a tube of black frosting and made a few circles. I drug from the middle of the cookie out to make a spider web effect. Added plastic spiders and waalaaa a spider web!

The brownies were super fatty and frosted with choclate icing, and I just created the skull and crossbones with white cream cheese frosting, and used cinnamon candies for the eyes & mouth (red hots).

Enjoy!

Birthday Cake Ideas

Here are a few birthday cakes from the kids past!

Hot Chicken Salad

Another recipe!

For you to try. I could eat it as dinner itself but apparently im wierd!

Use for a party or get together as a dip - or serve alone!

SOO YUMMY. Love all the different textures and flavors.

Hot Chicken Salad
By: Paula Deen

Summer my friend showed me this great recipe. Although I havent tried with the lemon yet. Its FABULOUS!

Ingredients:
2 cup cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon fresh lemon juice *** i havent used a lemon yet, only cause I didnt have one on hand.
1 cup mayonnaise
1 cup crumbled chedder cheese
2/3 cup crushed Lays potato chips - I use 3-4 small bags of the 33 cent bags!

Directions:
Preheat oven to 350. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: easy
Yield: 8-10 servings

Strawberry Banana Brownie Trifle Delight!

This is something that I kinda just threw together. Thanks to a good friend and lots of experimenting she came up with the cream part!

Ingredients:

1 package fudge like or brownies prepared
1 large container of creamy Cool Whip
2/3 cup condensed milk
1 pkg. cream cheese

As many strawberries & bananas as you would like!


For the cream mix cream cheese and condensed milk FIRST. When this is a smooth mixture, FOLD in the cool whip. Be careful not to over mix or this will make the creme flat and hard to make doll ups on te top! Keep in fridge until brownies cool.

Bake brownies as directed, in a 9x9 or 8x8 stone or bake ware.

When brownies cool, cut into even squares.

Layer 1/3 of brownies on bottom of trifle bowl. Top with strawberries & bananas then a 1/3 of cream. Repeat 2 more times and top with doll ups with the easy accent decorator.

Top with the prettiest strawberries you can find!

Taco Ring

Taco Ring

Makes for a great centerpice for parties!
Ingredients:

3/4 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 cup shredded cheddar cheese (4oz.)
2 tablespoons water
2 (8 ounce) packages refrigerated crescent dinner rolls
1 medium bell pepper
1 cup salsa
3 cups lettuce, shredded
1 medium tomato
1/4 cup onion, chopped (opitonal)
1/2 cup pitted ripe black olives (optional)
sour cream (optional)
Directions

1. Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink;drain.

2. Remove pan from heat.

3. Stir in taco seasoning mix,cheese and water. I find it easier to premake your meat mixture, and keep in tha batter bowl - makes for easier scoops later :)

4. Preheat oven to 375 degrees.

5. Unroll cresent dough; separate into triangles.

6. Arrange triangles in a cirlce on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside.

7. (There should be a 5 inch diameter opening in center.) I use my pampered chef pizza stone, perhaps even a pizza sheet but I'd spray it with Pam before adding the cresent rolls if you arent using a stone.

8. Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring.

9. (Filling will not be completely covered).

10.Bake at 20-25 minutes or until golden brown.

11. Shred Lettuce, and chop tomatos,onion,and olives,and bell pepper if desired.

12. If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.

13. I usually place a small bowl in the middle of the taco ring and fill with salaso or sour creme, and place all the lettuce, tomotos, olives, onions around bowl.

Waaalaa! Done!

Chicken Bistro Twist

Bistro Chicken Twist

Source: The Pampered Chef

2 cups chopped cooked chicken
1/2 cup diced red bell pepper
1/4 cup snipped fresh basil leaves
1/4 cup plus 2 tablespoons (1 1/2 ounces) grated fresh
Parmesan cheese, divided
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove, pressed
2 (11 ounce) packages refrigerated French bread dough
1 egg white, lightly beaten
1 teaspoon dry Italian seasoning mix

Heat oven to 375 degrees F.

Chop chicken. Dice bell pepper. Snip basil with kitchen shears.

In a bowl combine the chicken, bell pepper, basil, Parmesan, mozzarella, mayonnaise and garlic.

Place bread dough, seam sides up, on cutting board. Using a serrated bread knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. With rolling pin roll dough crosswise a four-inch width, creating a well down the center of each loaf.

Spoon half of the chicken mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an 'X' pattern on a baking stone. Crisscross ends of dough to form a large figure 8, keeping ends of dough one inch from edge of stone and leaving two 1 1/2-inch openings in center of twist.

In a small bowl, combine egg white and seasoning mix; lightly brush over dough. Cut a three-inch slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf.

Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.

Serves eight.