Hey, you know those times when you think, "I can totally do everything!" So then you pile a little more on. And a little more. And finally you realize you have to do EVERYTHING on top of the EVERYTHING you already had to do? No? Huh.
Well, in any case, here are those recipes I promised you. All wittiness aside.
All three of these recipes were found in The Cookbook. Main course: Cheesy Chicken Pot Biscuit Cups (AKA mini chicken pot pies) - a la Lynne. Side: (actually appetizer) Artichoke Dip - thanks to Mary. And dessert: (I Quote): "Heaven in a Bowl"... guess who put that one in? My mom. Leave it to her to name a dessert something like that.
Cheesy Mini Pot Pies
1 can buttermilk biscuits
1 C cooked chicken breast, diced
1 can cream of chicken soup
2/3 C shredded cheddar cheese
1 tsp dried parsley
1/4 tsp black pepper
Heat oven to 400. Separate the biscuits and place one in each cup of an ungreased muffin tin. Press the dough down into the bottom and push it up the sides to the edge of the cup. Combine your cooked chicken, soup, cheese, parsley, and black pepper. Mix well. Evenly spoon it into the biscuit cups. Bake for 12-15 minutes or until golden brown. Remove from oven and let cook on a wire rack before removing each biscuit from their cup. Serve at once.
They were easy and yummy! A note: I had more filling than biscuits. I used a pie crust that was hanging out in my fridge with no set future plans. I just broke it into pieces, rolled it up in my hands to soften it, greased a few cups, and pushed it on down as I did with the biscuits. They turned out surprisingly well, so you can get creative with this if you need to! Oh, yeah. I also added some frozen peas. Why? Well, because chicken pot pies usually have veggies in them. And any way I can disguise veggies for my kids to eat them? I do it.
|With buttermilk biscuits|
|With pie crust|
2 (8 oz) packages of cream cheese
1 small can diced jalapenos
1 medium can diced green chiles
1-2 cans artichoke hearts (depending on taste)
1 bag shredded italian cheese blend
1 bag shredded parmesan cheese
Mix the first four ingredients together and add 3/4 of the bag of Italian cheese blend. Mix well. Add 1/2 the bag of parmesan cheese. Mix well. Pour it into an oven safe dish and sprinkle some more parmesan cheese on top. Bake it at 350 until the middle is bubbly and the cheese just barely starts to brown.
Oh my gosh, so good. 1 note. I accidentally got whole chiles and whole jalapenos. Guess what. No big deal. They chop easily. I actually liked the whole chiles better than diced, because the diced ones kind of seem like a paste by the time you get them home, don't they? When I make this again (because I so will) I think I'll add some spinach. We ate them with pita chips and it was a perfect combo.
Heaven in a Bowl
1 Devil's Food cake mix
1 large box of instant chocolate pudding
1 (8 oz) package of cream cheese
1 jar of caramel ice cream topping
1 (12 oz) container of EXTRA CREAMY cool whip
2 heath bars
Bake the cake per box instructions. Let it cool and cut it into 1 inch cubes. Make the chocolate pudding as per box instructions. Add softened cream cheese and mix it until well blended. In a glass bowl, make two layers: Cake pieces, pudding mixture, drizzled caramel, cool whip. Crush the heath bars up and sprinkle them over the top. Chill in the fridge for about an hour.
Ok. Seriously? Like heaven. In a bowl. I guess she was right. I didn't cut my cake into cubes. I just scooped it warm into my bowl. So it kind of crumbled up irregularly. Also, I made two layers of each, 6 layers before adding the cool whip and heath bars on top. Then I garnished it with maraschino cherries, because bug begged.
And. Everything was delicious.
And. I have so much to do.
And. There I go again, blabbing on. Even though I told you I was only going to post recipes tonight. Sheesh.