Mini Chicken Pot Pies Made w/ Bisquick

Mini Chicken Pot Pies Made w Bisquick

Ingredients

  • Thai Chicken Mixture:
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1/4 cup sliced green onions (4 medium)
  • 1/2 teaspoon Thai red curry paste
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Baking Mixture:
    1/2 cup milk;
    2 eggs;
    1/2 cup Original Bisquick® mix
  • Garnishes:
    1/4 cup sliced green onions (4 medium, if desired);

    1/2 cup salted cocktail peanuts

Directions:

  • Preheat oven to 375°F.
  • Spray 12-cup muffin pan with cooking spray.
  • Heat oil over medium-high heat in 10″ nonstick skillet.
  • Cook chicken about 6 minutes, stirring occasionally.
  • Add onion and cook for 3 minutes.
  • Add cilantro, green onions, lime juice and red curry paste. Stir occasionally. Cool for 5 minutes and sprinkle with cheese.
  • Whisk ingredients for baking mixture in a bowl until well combined.
  • Spoon a tbsp of the baking mixture in each muffin cup. Pour 1/4 cup chicken mixture over baking mixture and top with a tbsp of baking mixture.
  • Bake for about 30 minutes.
  • 10 minutes into baking open oven carefully and sprinkle the top of each muffin with 1/2 tbsp peanuts.
  • Close and continue baking.
  • Cool for 5 minutes. Loosen sides from the muffin pan with knife.
  • Remove from pan and place on a cooling rack. Let cool for 10 minutes.
  • Serve with slices of green onion.

Yield: 6

Submitted by: Stacy Jenkins

Pinata Cake

Pinata Cake

Ingredients

  • two boxes of cake mix (any flavor)
  • two containers of frosting (any flavor)
  • an assortment of small candies (i.e. jelly beans, M&Ms, lollipops, snack-size chocolate bars, etc.)
  • 1.5 quart oven-safe bowl (greased and floured)
  • an offset spatula.

Directions:

  • Prepare cake mix as directed. Place the batter in two bowls (even quantity).
  • Preheat oven to 350 degrees F. Bake about 50 min. Try it out with a toothpick.
  • When ready displace from oven, wait 10 min. and turn them on a rack. Let cool.
  • Surround the cake with a plate with the smooth side on the bottom. Cut the top part of both cakes with a knife .
  • Place the cakes with the removed side up, make a small circled space and leave about 3 ” to the edges. Spoon the inside leaving 3 ” to the bottom. ( it’s important ). Don’r trow the inner parts of the cakes.
  • Put one of the cakes on a cake board. Layer frosting to the top circle (so that they can stick together later)
  • Fill the free space with all kind of candies. When ready stick the other cake on top.
  • Using an offset spatula layer frosting on the cake. Refrigerate for 15 min.
  • Get it out of the fringe and layer again with frosting. Sprinkle with confetti sprinkles.
  • Make cake pops with the cake crumbs if you wish.
  • Serve and surprise others with the candies inside!

How to make Asian shrimp soup

Asian flavors inspire this tasty shrimp soup. Chef Billy Parisi shows us how to make this perfect blend of shrimp, bok choy and mushrooms. Try serving it with different types of noodles!

Redcurrant yeast muffins

redcurrant-yeast-muffins

Ingredients

  • 1/2kg wheat flour
  • 25 grams of fresh yeast
  • 3 tablespoons of sugar
  • 1 egg
  • 3 tablespoons of honey
  • 100 grams of butter
  • 1/2 cup of milk
  • 250 grams of redcurrant
  • sliced almonds
  • grated coconut
  • How to make Redcurrant yeast muffins
  1. Mix yeast with 1/2 cup of water, 1 teaspoon of sugar and 1 tablespoon of flour. Keep in warm place and wait till it doubles.
  2. Mix soft butter with honey and 1 egg, till mixture becomes smooth.
  3. Sift flour, add pinch of salt, pour in yeast mixture, 1/2 cup of milk and butter mixture. Knead smooth and elastic dough. Let it rest 1 hour. It should double. Knead again and let it rest again till it raises again.
  4. Add redcurrants into dough, stir gently.
  5. Butter muffin tray, pour in dough.
  6. Sprinkle with almonds, grated coconut and 2 tablespoons of sugar.
  7. Let muffins raise 15 minutes.
  8. Bake in preheated oven, in 180 C degrees, about 25 minutes till top is golden brown.

Nettle Pesto, Avocado, Caramelized Leeks With Scrambled Eggs Over Toast

nettle-pesto-avocado-caramelized-leeks-with-scrambled-eggs-over-toast

Ingredients

  • 2 cups nettles**
  • 2 tablespoons pine nuts
  • 1/4 cup olive oil plus more for sauteing
  • 1/4 cup vegetable oil
  • 1/4 cup Parmesan cheese, plus more for garnish
  • 1 large leek, chopped and husk removed
  • 1 clove garlic, minced
  • 4 fresh, local eggs
  • 8 slices avocado
  • 2 slices whole wheat bread
  • salt
  • pepper

Directions:

  • Make nettle pesto by adding fresh nettles, pine nuts, oils, and parmesan cheese, into a food processor or blender. Pulse to blend, adding oil slowly. Add a bit more oil or even a splash of water to desired consistency. Add salt and pepper to taste.
  • Set pesto aside. Add a couple dollops of olive oil to a small saute pan over medium-high heat. Add chopped leeks and add garlic after a couple minutes. Saute until soft and caramelized, add salt and pepper to taste. Remove from heat and set leeks aside.
  • Use the same pan to scramble eggs, adding salt and pepper to taste. When eggs are cooked half-way through, add cooked leeks and stir until combined.
  • Place two slices of bread into the toaster until desired crispness.
  • Spread nettle pesto onto each slice of bread. Top with scrambled eggs and leeks, avocado slices and garnish with more grated parmesan cheese.

Recipe Source

Peppermint Hot Chocolate Cupcakes

Peppermint Hot Chocolate Cupcakes

Ingredients

  • 2 ounces mini semisweet chocolate chips
  • 1 cup hot-brewed coffee
  • 2 cups sugar
  • 1 2/3 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/3 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • FOR THE CHOCOLATE GANACHE:
  • 1/2 cup heavy cream
  • 1/2 tablespoon unsalted butter
  • 6 ounces semisweet chocolate
  • FOR THE PEPPERMINT MARSHMALLOW BUTTERCREAM FROSTING:
  • 1/2 cup butter, softened
  • 7 ounces marshmallow creme
  • 1 teaspoon peppermint extract
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • TOPPING:
  • 1/4 cup crushed peppermint candies

Directions:

  • Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
  • Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined.
  • Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.
  • While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting (directions for both below). Put the frosting into a pastry bag fitted with a star tip.

To make the Chocolate Ganache:

  • Bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.

To make the Peppermint Marshmallow Buttercream Frosting:

  • Whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.

To assemble cupcakes:

  • Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes and sprinkle with crushed peppermint candies.

Yield: 24 cupcakes
Recipe Source

Pancakes without Baking Powder

Pancakes without Baking Powder

Ingredients

  • 2 eggs, at room temperature
  • 2 tbsp sugar
  • ¼ tsp salt
  • 120ml (½ cup) milk
  • ¼ tsp vanilla extract
  • 120g cake flour
  • 2 tbsp vegetable oil/ melted butter

Directions:

  • Beat egg, sugar and salt till ribbon stage (triple in volume). You can also place the mixing bowl on top of a bowl of warm water while beating.
  • Fold in sifted flour alternate with milk/vanilla extract. Lastly, add oil and mix well.
  • Preheat non-stick pan Grease pan with vegetable oil. Scoop one small ladle of batter on pan, let batter spread by itself. Cook till brown on one side, flip and continue to cook, about 2-3 minutes on each side.

Recipe Source

How to make a pumpkin pecan braid

Sure, pumpkin is great in a pie, but why stop there? This pumpkin pecan braid is a beautiful, easy way to spice up breakfast. Lauren Chattman from Pillsbury shows how it's made, and shares her secret for braiding pastry dough.

Bread Machine Cinnamon Rolls

bread-machine-cinnamon-rolls

Ingredients

  • 1/4 cup warm water
  • 1/2 cup butter, melted
  • 1 cup warm milk
  • 1 egg, room temperature
  • 1 3 ½ ounce package vanilla instant pudding 1 teaspoon salt
  • 4 cups bread flour
  • 2 1/2 teaspoons bread machine yeast one pkg
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 6 teaspoons ground cinnamon
  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions:

  • In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle. Press Start.
  • When dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17×10 inch rectangle. Beat together butter, brown sugar and cinnamon. Spread dough with butter mixture.
  • Roll up dough, beginning with long side. Slice into 16 one-inch slices and place in buttered jellyroll pan (or a 9×13 and another small pan). Brush outside of rolls with melted butter and sprinkle with additional brown sugar.
  • Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 F. Bake for 15 to 20 minutes.
  • While rolls bake, beat together cream cheese, softened butter, confectioners’ sugar, vanilla and salt.
  • Remove rolls from oven and top with frosting.

Yield: 24.0 servings

Recipe Source

Mini Chocolate Croissants

Mini Chocolate Croissants

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
  • 2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks

Directions:

  • Heat oven to 350 degrees F. and line two baking sheets with parchment paper.
  • Beat the egg and water then set aside.
  • Flour your work surface. Unfold the pastry sheet and dust with flour. Roll the sheet into a 16-inch square with a rolling pin.
  • Cut pastry square in half then cut each half into four rectangles (eight, 8-inch by 4-inch rectangles).
  • Cut each rectangle into two triangles (16 triangles).
  • Put 2 teaspoons of the chocolate chips down the center of each triangle. Start at the wider end and roll each triangle up. Place each croissant seam-side down: make sure the tip of the triangle is tucked under the rolled croissant.
  • Finally, bend in the edges, creating a crescent shape. Brush each croissant with egg wash and bake for 20 to 25 min.
  • Serve warm and enjoy!

Submitted By: Taira Johnanes

Mini Chicken Pot Pies Made w/ Bisquick

Ingredients Thai Chicken Mixture: 1 lb boneless skinless chicken breasts, cut into bite-size pieces1/4 cup sliced green onions (4 medium)1/2 teaspoon Thai … [Read more]

Pinata Cake

Ingredients two boxes of cake mix (any flavor)two containers of frosting (any flavor)an assortment of small candies (i.e. jelly beans, M&Ms, lollipops, … [Read more]

How to make Asian shrimp soup

Asian flavors inspire this tasty shrimp soup. Chef Billy Parisi shows us how to make this perfect blend of shrimp, bok choy and mushrooms. Try serving it with different types of noodles! … [Read more]

Redcurrant yeast muffins

Ingredients 1/2kg wheat flour25 grams of fresh yeast3 tablespoons of sugar1 egg3 tablespoons of honey100 grams of butter1/2 cup of milk250 grams of … [Read more]

Nettle Pesto, Avocado, Caramelized Leeks With Scrambled Eggs Over Toast

Ingredients 2 cups nettles**2 tablespoons pine nuts1/4 cup olive oil plus more for sauteing1/4 cup vegetable oil1/4 cup Parmesan cheese, plus more for … [Read more]

Peppermint Hot Chocolate Cupcakes

Ingredients 2 ounces mini semisweet chocolate chips1 cup hot-brewed coffee2 cups sugar1 2/3 cups all-purpose flour1 cup unsweetened cocoa powder1 1/3 … [Read more]

Pancakes without Baking Powder

Ingredients 2 eggs, at room temperature2 tbsp sugar¼ tsp salt120ml (½ cup) milk¼ tsp vanilla extract120g cake flour2 tbsp vegetable oil/ melted butter … [Read more]

How to make a pumpkin pecan braid

Sure, pumpkin is great in a pie, but why stop there? This pumpkin pecan braid is a beautiful, easy way to spice up breakfast. Lauren Chattman from Pillsbury shows how it's made, and shares her secret for braiding pastry dough. … [Read more]

Bread Machine Cinnamon Rolls

Ingredients 1/4 cup warm water1/2 cup butter, melted1 cup warm milk1 egg, room temperature1 3 ½ ounce package vanilla instant pudding 1 teaspoon salt4 cups … [Read more]

Mini Chocolate Croissants

Ingredients 1 egg1 tablespoon water1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed2/3 cup (113 grams) semi-sweet chocolate … [Read more]