Easy Chicken Pot Pie

1 2/3	cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
1	cup cut-up cooked chicken
1	can (10 3/4 oz) condensed cream of chicken soup
1	cup Original Bisquick® mix
1/2	cup milk
1	egg

1.  Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup.

2.  In medium bowl, stir remaining ingredients until blended. Pour into pie plate.

3.  Bake uncovered about 30 minutes or until crust golden brown.

Beef Satay with Sesame Ginger Sauce

This is a very simple recipe and very good!  I have doubled or tripled the recipe easily for a main course.  I found the sesame-ginger sauce in the Asian food aisle at HEB.

Ingredients  (4 appetizer portions)  

16 oz. beef tenderloin tips

2 Tbsp. soy sauce

1 Tbsp. lime juice

4 tbsp. sesame-ginger sauce (store bought)

1 Tbsp. sesame seeds

8 bamboo skewers

Marinate the beef tenderloin tips in the soy sauce, lime juice and sesame-ginger sauce for about 20 minutes covered in the refrigerator.

Thread the beef on the skewers and grill the beef satays over fire-grill until the desired doneness.

Drizzle the grilled beef satays with some more of the sesame-ginger sauce and sprinkle some toasted sesame seeds over them.

Pioneer Woman Monster Cookies

From The Pioneer Woman web site - super yummy!

Ingredients

• 2 sticks (1/2 Pound) Butter (salted) Softened
• ½ cups White Sugar
• 1-½ cup Brown Sugar, Packed
• 2 whole Large Eggs
• 1 Tablespoon Vanilla Extract
• 1-½ cup All-purpose Flour
• ½ teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 2 teaspoons Kosher Salt
• 1-½ cup Oats (either Quick Or Regular)
• ½ cups M & M's (more To Taste)
• ½ cups Pecans, Chopped (more To Taste)
• ¾ cups Chocolate Chips (milk Or Semi-sweet)
• ½ cups Peanut Butter Chips
• 2-¼ cups Rice Krispies

Preparation Instructions

Preheat oven to 375 degrees.

Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer. Add more nuts if you’d like, or more M & M’s, more peanut butter chips or chocolate chips.

Add Rice Crispies at the very end, mixing until just combined. Do not overmix!

Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, then allow to cool on a rack.

Serve with glasses of cold milk.

Emergency Fruit Crostatas from the Pastry Queen

1 Cup sugar

2 Cups flour

1/4 teaspoon salt
2 sticks of unsalted butter, chilled and cut into small pieces

4 tablespoons ice water

1 cup any type of fruit(though strawberries and bananas do not work well)

In a food processor, pulse 1/2 cup sugar with the flour and salt. Add butter and pulse 5 times, until crumbly. Pour water through feed tube 1 tablespoon at a time and pulse until dough holds together. Remove dough and form into a ball. Wrap in plastic wrap and refrigerate an hour.

Divide dough into 4 equal pieces and roll into a ball. Press with hands to make the dough 1/4 inch thick rounds. Place on greased cookie sheet. The rounds should be 6 inches in diameter. Spoon 1/4 cup of fruit into the center of each round, leaving 1 1/2 inch border all around. Sprinkle 1/2 cup sugar evenly among the fruit on each crostata. Fold up the edges toward the center, making 3 separate flaps. Pinch together seams between the folds.

Bake for 12-14 minutes, until brown around the edges. Cool for no more than 10 minutes or they will be difficult to remove. Serve warm with some ice cream.

Feta Topped Chicken

I haven't tried this recipe yet, but it's on the short list to try soon. It sounds delicious! 

From bettycrocker.com

4 boneless skinless chicken breast halves (1 1/4 lb)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper
1 large roma (plum) tomato, cut into 8 slices
1/4 cup crumbled feta cheese (1 oz)

1. Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

2. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Salted Peanut Chews

This is my new favorite dessert.  It is the perfect combination of ooey-gooey, salty-sweet yumminess!

from bettycrocker.com

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix (the first time I had these, they were made with sugar cookie mix instead, and it was so yummy, that's what i use as well)
3 tablespoons vegetable oil
1 tablespoon water
1 egg
3 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
1 bag (10 oz) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts


1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers.

3. Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.

4. In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows by 4 rows.

Roast Chicken with Potatoes, Lemon, and Asparagus

From MarthaStewart.com

I made this for dinner tonight and it was really good.  I didn't have a whole chicken so I used chicken breast tenders and it worked well.

Serves 4
• 1 1/2 pounds new potatoes, halved
• 3 tablespoons butter, cut into small pieces
• Coarse salt and ground pepper
• 1 package cut-up whole chicken (about 3 pounds)
• 1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
• 1 lemon, cut into 8 wedges
• 6 sprigs fresh thyme

Directions

1. Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.

2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.

3. Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.