Cat City Chicken Pot Pie

1	package (16 ounces) frozen mixed vegetables, thawed
1	cup cut-up cooked chicken
1	can (10 3/4 ounces) condensed cream of chicken soup
1	cup Original Bisquick® mix
1/2	cup milk
1	egg

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1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
2. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
3. Bake 30 minutes or until golden brown.

Special Touch

If desired, stir in 1/2 teaspoon dried thyme leaves, dried sage leaves or pepper.

Substitution

Use condensed cream of mushroom soup or condensed cheese soup instead of the chicken soup to give this dish a whole new taste!

Variation

For Hearty Beef Pot Pie, use 1 cup cut-up cooked leftover or deli roast beef instead of the chicken and condensed cream of mushroom soup instead of cream of chicken.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

• Calories 225
• (Calories from Fat 80 ),

• Total Fat 9 g
• (Saturated Fat 3 g,
• Cholesterol 60 mg;
• Sodium 710 mg;
• Total Carbohydrate 27 g
• (Dietary Fiber 4 g,
• Protein 13 g;

Percent Daily Value*:

• Vitamin A 70 %;
• Vitamin C 2 %;
• Calcium 8 %;
• Iron 10 %;

Exchanges:

• 1 Starch;
• 2 Vegetable;
• 1 High-Fat Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Ho's Apple Crisp

4	medium tart cooking apples, sliced (4 cups)
3/4	cup packed brown sugar
1/2	cup Gold Medal® all-purpose flour
1/2	cup quick-cooking or old-fashioned oats
1/3	cup butter or margarine, softened
3/4	teaspoon ground cinnamon
3/4	teaspoon ground nutmeg
	Cream or Ice cream, if desired

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Serve with...
Deep-Dish Chicken Pie
Total Time: 50 Min

Serve with...
Pork Chop Skillet Dinner
Total Time: 50 Min

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
   

Purchasing

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Substitution

Rise to the occasion! Self-rising flour can be used in this recipe.

Variation

If blueberry crisp is your cup of tea, simply use 4 cups fresh or frozen (thawed and drained) blueberries for the apples.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

• Calories 320
• (Calories from Fat 100),

• Total Fat 11g
• (Saturated Fat 5g,
• Trans Fat 1g),
• Cholesterol 25mg;
• Sodium 80mg;
• Total Carbohydrate 52g
• (Dietary Fiber 3g,
• Sugars 36g),
• Protein 2g;

Percent Daily Value*:

• Vitamin A 8%;
• Vitamin C 2%;
• Calcium 4%;
• Iron 8%;

Exchanges:

• 1 Starch;
• 1 Fruit;
• 1 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 2 Fat;

Carbohydrate Choices:

• 3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Old Fashion Peach Cobbler

1/3	cup sugar
1	tablespoon cornstarch
1/4	teaspoon ground cinnamon
6	peaches, peeled, cut into 1/2-inch slices (6 cups)
2	tablespoons water
2	teaspoons lemon juice
1	cup Original Bisquick® mix
2	tablespoons sugar
1/3	cup milk
1	tablespoon butter or margarine, melted
	Sweetened whipped cream, if desired

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1. Heat oven to 400°F. In 4-quart saucepan, mix 1/3 cup sugar, the cornstarch and cinnamon. Stir in peaches, water and lemon juice. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour into ungreased 8- or 9-inch square (2-quart) glass baking dish.
2. In medium bowl, stir Bisquick mix, 1 tablespoon of the sugar, the milk and melted butter until soft dough forms.
3. Drop dough by 6 tablespoonfuls onto hot peach mixture. Sprinkle remaining 1 tablespoon sugar over dough.
4. Bake 20 to 25 minutes or until golden brown. Serve with whipped cream.

Kitchen Tips

Cobbler comes from "cobble up" which means to mix in a hurry. And what could be quicker than a cobbler made with Bisquick mix?

You can substitute frozen peach slices, thawed, for the fresh peaches.

Strawberry Shortcake with warm Strawberry sauce

For Biscuits

• 2 1/3 cups All-Purpose Baking Mix, recipe follows
• 3 tablespoons butter, melted
• 3/4 cup cranberry juice
• 1 tablespoon sugar

For Strawberry Sauce:

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup cranberry juice
• 1 (16-ounce) bag frozen strawberries (you can use fresh if in season)

For Serving:

• 1 cup heavy cream
• 3 tablespoons powdered sugar

Directions

For Biscuits:
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Stir together baking mix, melted butter and cranberry juice in a large bowl, until a soft dough forms. Drop in 4 even mounds onto the baking sheet. Sprinkle the tops with sugar and bake for 10 to 12 minutes or until golden brown. Remove and cool completely.
For Strawberry Sauce:
In a medium bowl whisk together sugar, cornstarch and cranberry juice. In a large skillet combine strawberries with cornstarch mixture. Stir together and bring to a simmer over medium heat making sure to stir often. Turn down heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool slightly.
For Serving:
In a large mixing bowl that has been chilled, combine the heavy cream and powdered sugar and beat with a hand mixer until soft peaks form.
To serve, cut each cooled shortcake in half horizontally and place bottoms on serving plates. Spoon a few tablespoons of the warm strawberry sauce over each of the shortcake bottoms. Place shortcake tops on fruit. Spoon on a little more strawberry sauce and top with whipped topping.
All-Purpose Baking Mix:

• 6 cups all-purpose flour
• 3 tablespoons baking powder
• 1 tablespoon salt
• 3/4 cup shortening

In the bowl of a food processor combine flour, baking powder and salt. Pulse for 15 seconds. Add shortening and pulse until mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until mixture is similar in texture to cornmeal.
Use in recipes that call for Bisquick or all-purpose baking mix.

Fruit Cobbler

3	cups drained sliced peaches (from two 24.5-oz jars)
3	cups sliced peeled fresh pears (3 to 4 medium)
2	teaspoons lemon juice
1/2	cup sugar
1/3	cup water
1/4	cup cornstarch
1/2	teaspoon ground cinnamon
1	cup sliced fresh strawberries, or fresh or frozen blackberries
1/4	cup butter or margarine, melted
2/3	cup sugar
1	can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)

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1. Heat oven to 350°F. In medium bowl, toss peaches and pears with lemon juice.
2. In 4-quart nonstick saucepan, heat 1/2 cup sugar, the water, cornstarch and 1/4 teaspoon of the cinnamon to boiling over medium heat. Stir in peaches and pears. Cook until hot and bubbly, stirring frequently. Add strawberries; cook and stir 1 minute. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Cover to keep hot.
3. In small bowl, place melted butter. In another small bowl, mix 2/3 cup sugar and remaining 1/4 teaspoon cinnamon.
4. Separate dough into 8 biscuits. Cut each biscuit into quarters. Lightly roll each biscuit piece in melted butter, then in sugar mixture to coat. Arrange biscuit pieces point sides down on hot fruit mixture.
5. Bake 35 to 45 minutes or until biscuit pieces are deep golden brown and bottoms are no longer doughy. Cool at least 20 minutes before serving.

Orange Sherbet

Ingredients

• 7 ounces sugar
• 1 1/2 tablespoons finely grated orange zest
• 1/4 teaspoon kosher salt
• 2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups very cold whole milk

Directions

In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

Alton Brown

Better Than Sex Cake

1 box of yellow cake mix plus ingredients to prepare
1 oz can of crushed pineapple
1 1/3 c. sugar
1 3.4 oz box french vanilla pudding plus ingredients to prepare
1 1/2 c heavy cream
1 c toasted flake coconut

1. Preheat the oven to 350. Prepare the yellow cake mix as directed using a greased 13x9x2 inch pan and bake for 30 to 35 minutes.
2. While the cake is baking, combine the pineapple and 1 cup sugar in a saucepan and bring it to a boil over medium heat, stirring constantly. Remove the cake from the oven and, using a fork pierce holes into the cake. Pour the pineapple mixture over the hot cake and set aside.
3. Prepare the pudding according to package directions. Spread the pudding over the cake and refrigerate until it is thoroughly chilled. Whip the heavy cream and remaining sugar until stiff. Cover the top of cake with whipped cream and sprinkle the toasted coconut on top.

Tip: Make sure to buy sweetened coconut for this cake. Toast coconut on a baking sheet lined with parchment or waxed paper in a 350 oven for 10 to 15 minutes or until golden brown start checking after 8 minutes and every 2 minutes thereafter, stirring occasionally.