CHICKEN COBBLER

I'm not sure how many different chicken casserole recipes I have. We eat a lot of chicken and love chicken pot pie. While this is different from that, it is similar in that it contains the shredded chicken, potatoes, carrots, and peas. I guess the Red Lobster Garlic and Cheese biscuit mix makes this recipe different.

The recipe makes a large amount in a 9 x 13 - inch pan and it is only the two of us, so that means we enjoyed the "cobbler" for several days after. It does warm up nicely in the microwave.

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CHICKEN COBBLER

1     box Garlic & Herb Biscuit Mix (like Red Lobster Cheddar Bay mix)

1     large can chicken

1     can peas & carrots (or two small cans of each)

1     can potatoes (diced)

1     can evaporated milk

1     can cream of chicken soup

1/2  cup water

Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 - inch baking pan. Set aside.

Drain the canned chicken, but save the broth. Shred the chicken with a fork.

Drain the peas and carrots and potatoes. Cut the potatoes into small pieces.

Combine the chicken, peas and carrots, and potatoes and

spread in the baking pan.

In a bowl, mix the biscuit mix with its seasoning packet and the evaporated milk.

Stir until blended.

Carefully pour/spread the batter over the mixture in the pan spreading to the edges.

Set aside.

In the same bowl, combine the soup, the reserved broth, and 1/2 cup water.

Stir until smooth,

then pour this over the biscuit layer.

Do not stir.

Bake uncovered for 50 to 60 minutes, until golden brown and bubbly. 

Let rest 10 minutes before serving.

GREEK YOGURT BANANA CRANBERRY BREAD

 One thing I hope to make a dent in this fall and winter is my collection of recipes in boxes and plastic tubs. I have so many but I just can't dump them in the recycle barrel without going through and "touching" every one and maybe finding a winner or two. When I finish the tubs, I need to sort through all my cookbooks, but that's going to take a while.

I needed something to take to church for the Cafe Treats and this recipe caught my eye. I had one banana we had not eaten and of course several in the freezer that I freeze before they need to be thrown out. I also have plenty of dried cranberries and my husband had the plain nonfat Greek yogurt. The recipe calls for nuts but I just left them out. I decided to chop the dried cranberries so it would be easier to slice the bread.

I made three mini-loaves which I sliced into about 12 slices and then down the middle. This gives me plenty for the Cafe Treats. I left out the 1/2 cup chopped walnuts because the Cafe Treats is a nut-free zone, but if you want to include them that's how much you need.

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GREEK YOGURT BANANA CRANBERRY BREAD

2       cups four

1        cup sugar

3/4   teaspoon baking soda

1/2    teaspoon salt

1/4    cup melted butter

2       large eggs

1-1/2 cups mashed bananas (about 3 large)

2/3    cup plain Greek nonfat yogurt

1/2     cup chopped dried cranberries

1         teaspoon vanilla extract

Preheat the oven to 350 degrees F. Spray a loaf pan or 3 mini-loaf pans with nonstick cooking spray. Set aside.

In a large bowl combine the flour, sugar, baking soda, and salt with a whisk. Set aside.

Melt the butter and mash the ripe bananas and chop the dried cranberries.

(I dusted the chopped cranberries with a little flour)

Add the butter, eggs, bananas, yogurt, and dried cranberries.

Stir well.

Add the vanilla extract and stir well again.

Pour batter in a large loaf pan or spoon evenly between the three mini-loaf pans.

Bake until done (55 minutes for a large loaf or about 40 minutes for the mini loaves)

Cool 10 minutes in the loaves before removing from the pans and cool completely on a rack. 

Slice and enjoy...

CHOCOLATE AVOCADO MUFFINS

 If I am ever playing, Well I Never, I can no longer say, "Well, I have never eaten avocado." I told my friend Sandi that when she brought her Chocolate Avocado Mini-Muffins to the Morning Walkers last week for us to enjoy. She had made them and after telling her. husband Lynn they had avocado in them, he wouldn't eat them. Needless to say they were well received by the group during our "Cool down". I asked for the recipe and bought an avocado the next time I went to Aldi to give them a try.

Wayne loves avocado so I was not worried that he wouldn't eat them, but I didn't get around to making them right away as I had to wait for the avocado to ripen. By the time I made some, life happened so Wayne didn't get an opportunity to taste them. My battery died in my car and I had to buy a new one. Then because Costco didn't install them, I had to get our neighbor to install it for me. I needed something to take to church for the Cafe Treats. Sandi said they made 36 mini-muffins for her, but I made 48. Maybe I used more chocolate chips. Anyway, I set aside 36 for church and gave Peter a dozen for installing my battery. 

SO----I guess I need to buy another avocado when we go to Aldi so I can make some for Wayne to enjoy.

They are moist and have a different taste, I guess because of the avocado, but delicious enough to make them again and again and again.

Oh I am sorry I forgot to take pictures after I took them out of the oven. I attended to take a picture at church, but they didn't last long enough. They were all gone by the time I came down from Sunday school.

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CHOCOLATE AVOCADO MUFFINS

1     cup flour

1/2 cup cocoa

1     teaspoon baking soda

1/4 teaspoon salt

1      teaspoon cinnamon

1      large ripe avocado, mashed

3/4 cup milk

1/2  cup maple syrup

1      teaspoon vanilla

2     eggs

1/2 - 1 cup dark chocolate chips

Preheat the oven to 350 degrees F. Spray muffin tins with non-stick cooking spray. (I used two - 24-cup mini cup muffin pans.) Set aside.

Stir the flour, cocoa, baking soda, salt, and cinnamon well in a mixing bowl with a whisk. Set aside.

Mash the avocado and

add to a blender. Add the milk, maple syrup, vanilla, and eggs and blend until smooth.

Pour the wet ingredients to the dry ingredients and

stir just until well blended and all wet.

Add the chocolate chips. Since I was making mini-muffins, I used mini-chocolate chips, about 3/4 cup. 

Spoon into muffin pan until cups are 3/4 full. (I used a cookie scoop.)

Bake for 20 minutes for mini-muffins or 25 - 27 minutes for regular muffins. Cool slightly before removing to cool completely on a wire rack. (I used a plastic knife.)

PUMPKIN CRAISIN SCONES

Yesterday I shared a recipe with you for Pumpkin Chocolate Chip Bars. In the post I said the recipe works great with a recipe I had made first for Pumpkin Craisin Scones. These are the scones.

I think scones are just about my favorite bread except maybe my Buttermilk Biscuits. (I did win a blue ribbon on them this summer at the County Fair.) Check them out HERE if you want to give them a try. I've been making them by my larger recipe and freezing them like I did these scones.)

Anytime I find a recipe for scones, you can bet I am probably going to try it out. If you are on the web version for this post, you can type in  -  scones   -  in the search window in the right margin and all of my different scone recipes will show up in another window. I have found some really awesome recipes.

These Pumpkin Craisin Scones are so soft and tender. Craisins or dried cranberries whatever you call them is probably my favorite add-in. Mini chocolate chips would also be nice but I'm not sure I have ever done that. I didn't add the glaze because I didn't want the extra sugar. I actually used truvia brown sugar complete for the 1/4 cup brown sugar.

I do hope you will decide to try these out. I don't think you will be sorry.

 

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 PUMPKIN CRAISIN SCONES

2-1/4    cups flour

1/4         cup packed brown sugar 

2            teaspoons baking powder

1-1/2      teaspoons pumpkin pie spice

1/2         teaspoon ground cinnamon

1/4         teaspoon baking soda

1/4         teaspoon salt

1/2         cup (1 stick) cold butter

1             large egg, room temperature

2/3        cup canned pumpkin

1/2         cup chopped dried cranberries

1/4         cup milk

GLAZE (optional)

1             cup powdered sugar

1-1/2      tablespoons milk

1/8         teaspoon pumpkin pie spice

Preheat the oven to 400 degrees F.

In a large bowl, combine the dry ingredients - flour, brown sugar, baking powder, baking soda, and spices to blend well.

(I sifted the ingredients twice.)

Cut in the butter until the mixture looks like coarse crumbs.

(I thinly slice the butter and work in four or five slices at a time until I have the butter all cut in.) Set aside.

In another bowl whisk the egg, pumpkin,  and milk together until well blended.

Chop the dried cranberries and add them to the wet mixture.

Pour the mixture into the bowl with the dry ingredients and stir just until moistened. Make sure you have mixed in all of the dry ingredients. (My fingers were too messy to get a picture.)

On a lightly floured surface, dump the dough and knead until the batter holds together. (May need to sprinkle a little extra flour on the top when you do this.)

Pat the dough into a circle about 8 inches in diameter.

Cut the "circle" into 8 wedges. (May have to dust the knife with some flour. Reshape the wedges as necessary.)

Brush tops with a little milk.

Place the wedges not touching on a parchment paper cookie sheet. (I didn't do this and mine stuck to the pan.)

Bake 12-15 minutes or until done.

I didn't want the added sugar so I did not make the glaze. If you want to drizzle some glaze over them, do so after you take them out of the oven.

Personal note: I only baked two wedges and

put the rest on a cookie sheet lined with wax paper and placed in the freezer to quick freeze. (Place in a gallon sized ziplock bag to store in the freezer.) I will take out the amount I want to bake the next time and bake them in the oven.