Sauerkraut Chicken from Scott's Granny

3 chicken breasts, chopped
6 potatoes cut in chunks
1 c apple juice
1/4 c brown sugar
1 tsp. ginger
1/2 Tbsp curry powder
2 c sauerkraut

Simmer all ingredients in covered pan
(We are fond of sauerkraut so I generally add more than 2 c.)

Mini Chicken n' Broccoli Pies

Chicken-Broccoli Mixture

1tablespoon vegetable oil

1lb boneless skinless chicken breasts, cut into bite-size pieces

1medium onion, chopped (1/2 cup)

1cup Green Giant® frozen chopped broccoli, thawed and drained

1/2teaspoon salt

1/4teaspoon pepper

1cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2cup Original Bisquick® mix

1/2cup milk

2eggs

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
• 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
• 4 Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Mini Greek Burger Pies

Burger Mixture

1lb lean (at least 80%) ground beef or ground lamb

1large onion, chopped (1 cup)

1/4teaspoon red pepper flakes

1/2cup diced roasted red bell peppers (from 16-oz jar)

1/2cup feta cheese, crumbled (2 oz)

Baking Mixture

1/2cup Original Bisquick® mix

1/2cup milk

2 ggs

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Cool 5 minutes; stir in red pepper flakes, roasted red peppers and feta cheese.
• 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
• 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Mini Pumpkin Pies

 

INGREDIENTS

1 cup canned pumpkin (not pumpkin pie mix)

1/2cup Original Bisquick® mix

1/2cup sugar

3/4cup evaporated milk

1 1/2teaspoons pumpkin pie spice

1teaspoon vanilla

2eggs

1cup frozen (thawed) whipped topping, if desired

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
• 3 Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.

Mini Chicken Pot Pies

Chicken Mixture

1tablespoon vegetable oil

1lb boneless skinless chicken breasts, cut into bite-size pieces

1medium onion, chopped (1/2 cup)

1/2cup chicken broth

1cup frozen peas and carrots

1/2teaspoon salt

1/4teaspoon pepper

1/4teaspoon ground thyme

1cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2cup Original Bisquick® mix

1/2cup milk

2eggs 

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
• 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Kimberly’s White Bean Chili:

2 Tbsp Olive Oil

1 med white onion, finely chopped

1 4-oz can of green chiles

1 can diced tomatoes with green chiles

2 tsp each of: garlic powder (can substitute fresh minced garlic for all or part), salt, ground cumin, oregano(I kind of grind this to make the flakes smaller), and ground coriander

½ tsp cayenne pepper (optional – add more for more heat)

3 cans (15 ½ oz cans) great northern beans drained and rinsed

2 cans (10 ½ oz) chicken broth

2 cans (the large ones) chicken, drained and broken up

8 oz package bacon, cooked and chopped into good sized pieces (I used turkey bacon, low fat)

1 cup sour cream

½ cup heavy whipping cream (you can use anything from milk to heavy cream, the heavy stuff tastes best)

In a large stockpot, heat oil over medium heat.  Add onion; sauté until brown (this is key, make sure they are brown). Add next ingredients, bolded – through seasonings; stir until well blended.  Stir in remaining ingredients (except sour cream and cream). Bring to a boil, reduce heat to low.  Simmer 15-20 min or until heated through.

Add sour cream and heavy whipping cream about 10 min. before serving and heat through. 

Enjoy

Gluten Free Thin Mint Cookies

Art of Gluten-Free Baking http://artofglutenfreebaking.com   -makes about 50 cookies Special Equipment Needed -a food processor is nice, but isn’t absolutely necessary -plastic wrap or -waxed paper and 2″ round cookie cutter Note: this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place): 1 1/4 C (170g) brown rice flour 1 1/4 C (205g) white rice flour 1 C (120g) tapioca flour 1 C (165g) sweet rice flour (also known as Mochiko or glutinous rice flour) 2 scant tsp. xanthan gum (you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cookies) Ingredients For the cookies: 1 1/2 C  (210g) Jeanne’s Gluten-Free All-Purpose Flour Mix 3/4 C (65g) unsweetened cocoa powder (not the Dutch process kind) 1 C (200g) granulated sugar 1/2 tsp salt 1/4 tsp baking soda 14 TBL (1 3/4 sticks; 7oz; 200g) unsalted butter (or butter substitute), slightly softened, cut into 14 pieces 3 TBL milk or milk substitute 1/2 tsp vanilla extract For the coating 2 C (12 oz; 340g) semisweet chocolate chips pure peppermint extract to taste Make the cookie dough Method 1 In the bowl of a food processor, place flour, cocoa powder, sugar, baking soda, and salt.  Pulse a few times to mix.  Add butter pieces, pulse until the mixture looks like sand mixed with pebbles.  Add the milk and the vanilla.  Run until everything is combined and the mixture looks like clumpy, wet sand (a few seconds). Method 2 If not using a food processor, do this by hand.  Place dry ingredients in a bowl, mix to combine.  Add butter pieces and rub/squish into the dry mixture until the mixture looks like sand mixed with pebbles.  Add the milk and the vanilla and mix by hand until everything is combined and looks like clumpy wet, sand. With either method, now gather the dough together in your hands and knead until it holds together.  This should only take a few kneads.  Don’t work with it so long that the butter in the dough begins to melt and gets super-soft.  You want the dough to stay cool.   If you’re using the food processor method, you may want to dump your dough into a large bowl for this part of the process. To shape your cookies Method A In this method you will be making two cylinders of cookie dough that you later cut into disks.  Once the dough is together, divide the dough into two similarly-sized pieces.  With your hands, shape the first blob of dough into a rough cyliner shape.  Press on the ends to make the ends flat.  Place on a piece of plastic and wrap dough completely.  Now roll your cylinder of dough (in the plastic wrap) like you would Play Doh until it is a uniformly shaped cylinder and is about 2″ in diameter.  Wrap the ends of the plastic wrap over themselves so they are sealed and place in the refrigerator to chill.  Repeat with the second blob of dough. Method B In this method you will roll out the dough like you would for cut-out cookies.  Divide the dough into two similarly sized blobs.  Shape that blob into a roughly round ball and place between two large pieces of waxed paper. With a rolling pin, roll the dough until it is about 1/4″ in thickness.  Place the rolled dough into the refrigerator to chill.  Repeat with second piece of dough. Both methods: Chill the dough for at least 1 hour and up to 3 days. Cutting and Baking the Cookies For both methods, line your cookie sheets with parchment paper.  Preheat the oven to 350 degrees. Method A Remove one of the cylinders from the refrigerator and remove it from the plastic wrap.  Using a ruler or a measuring tape, carefully measure and mark the cylinder into 1/4″ sections.  Using a sharp knife, cut the cylinder along these lines and place the 1/4″ thick disks on your prepared cookie sheets, leaving 1/2″-1″ in between each cookie.  Bake at 350 for 13-15 minutes.  I have been routinely baking mine for 15 minutes to make the cookies crisp.  Remove from oven and cool on cookie sheets for a few minutes before removing a wire rack to cool completely. Method B Remove one of your rolled portions of dough from the refrigerator.  With a 2″ round cookie cutter, cut out as many rounds as you can and place them on prepared cookie sheets, with 1/2″-1″ between each disk.  I use a fluted-edge cookie cutter, but the cookies don’t really retain that amount of detail during the baking process.  You can see from the photo that the edges are faintly fluted.  Bake at 350 degrees for 13-15 minutes–I have routinely been baking mine for 15 minutes to make the cookies crisp.  Remove from oven and let cool on cookie sheet for a few minutes before removing to a wire rack to cook completely. Coating the cookies Once the cookies are cool, they are ready to coat with the mint-flavored chocolate.  In a heavy saucepan, melt the semi-sweet chocolate over very low heat (watch carefully so it doesn’t burn).  Once the chocolate is melted, remove from heat and add a few drops of peppermint extract to taste.  I use about 1/2-1 tsp.  Whisk to combine. Cover two cookie sheets with waxed paper.  Carefully place each cookie in the melted chocolate and turn over to coat completely.  Remove with a fork.  Tap the fork once or twice on the side of the pan to make sure that any extra coating goes back into the pan.  Don’t tap too hard, though–the cookies are delicate and will break.  Carefully place the coated cookie on the waxed paper to harden.   Repeat with the remainder of the cookies. You may place the cookie sheets in the fridge or the freezer to speed up the hardening process (and cold Thin Mints are really good!). Store in an airtight container at room temperature or in fridge. Enjoy!