5-Ingredient Easy Mississippi Mud Pie

Ingredients

• • 1 refrigerated pie crust (from a box), softened as directed on box
  • 1 box (18.4 oz) supreme brownie mix with pouch of chocolate flavor syrup
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 egg
  • 2 cups whipped topping

Steps

• 1 Heat oven to 350°F.
• 2 Place  refrigerated pie crust (from a box), softened as directed on box in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Set aside.
• 3 In large bowl, combine 1 box (18.4 oz) supreme brownie mix with pouch of chocolate flavor syrup, chocolate syrup from pouch, 1/2 cup vegetable oil, 1/4 cup water and 1 egg. Stir with whisk just until combined.
• 4 Pour batter into pie crust-lined pie plate. Bake 40 minutes. Remove from oven to cooling rack. Cool completely, 45 to 60 minutes.
• 5 When brownie layer is cool, spread 2 cups whipped topping over top in even layer. If desired, garnish with chocolate candy sprinkles or chocolate shavings.

Adapted from Pillsbury 

Slow-Cooker Cheesy Chicken

"Almost too easy, the chicken cooks in a creamy, cheesy sauce that is delicious over noodles. This freezes well, too"

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 (10 1/2 ounce) cans condensed cream of chicken soup
• 1 (10 1/2 ounce) cans condensed cheddar cheese soup
• 1/4 teaspoon garlic powder
• salt and pepper (optional)

Directions

1. Place chicken breasts in the crock pot.
2. Mix the undiluted soups together with the garlic powder and pour over chicken.
3. Cover and cook on low 6-8 hours , until chicken is tender.
4. Serve with the delicious sauce over rice or noodles.

Adapted from food.com

Chicken-Ranch Monkey Bread

Ingredients

1 1/2 cups shredded cooked chicken

1 package (1 oz) ranch dressing and seasoning mix (milk recipe)

2 cans (7.5 oz each)  Country Style refrigerated biscuits

1/3 cup cubed mozzarella cheese

4 slices bacon, cooked, crumbled

1/4 cup butter, melted

1 cup shredded mozzarella cheese (4 oz)

1/2 cup ranch dressing for dipping 

 

Directions

1. Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
2. In medium bowl, toss chicken with 2 tablespoons of the dry ranch seasoning mix; set aside.
3. Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place 1 cheese cube in center of each round; bring sides up and over, pinching dough to enclose cheese.
4. Press and stretch remaining 16 biscuits into larger rounds. Place 1 heaping tablespoon chicken in center of each biscuit; bring sides up and over, pinching dough to enclose chicken.
5. Sprinkle half of the crumbled bacon in bottom of tube cake pan. In small bowl, mix remaining dry ranch seasoning mix with melted butter. Dip each dough ball into butter mixture, rolling ball around to coat. Layer half of the dough balls in pan; sprinkle with shredded cheese and remaining bacon. Top with remaining dough balls.
6. Bake 20 to 25 minutes or until tops are golden brown and biscuit dough is completely baked. Cool slightly. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Serve bread with ranch dressing for dipping.

 

 

 

Maple-Cinnamon-Pecan Pull-Aparts

Ingredients

1/2 cup chopped pecans

1/3 cup packed brown sugar

2 tablespoons butter or margarine, melted

1/4 cup sour cream

1 teaspoon maple flavor or vanilla

1 can (17.5 oz) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing 

 

Directions

1. Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing.
2. Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan.
3. Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm. 
    
   Courtesy of PIllsbury.com 

 

Mexican Cornbread

Ingredients

• 1/2 cup butter, melted
• 3/4 cup white sugar
• 4 eggs
• 1 (15 ounce) cans cream-style corn
• 2 ounces cans chopped green chili peppers, drained
• 1/2 cup shredded monterey jack cheese
• 1/2 cup shredded cheddar cheese
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 teaspoon salt
• 4 teaspoons baking powder

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Lightly grease a 9x13 inch baking dish.
3. In a large bowl, beat together butter and sugar.
4. Beat in eggs one at a time.
5. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
6. In a separate bowl, stir together flour, cornmeal, baking powder and salt.
7. Add flour mixture to corn mixture; stir until smooth.
8. Pour batter into prepared pan.
9. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean

Las Manitas Enchiladas Zacatecanas

Ingredients

• 10 corn tortillas
• 4 cups chicken, cooked and shredded
• 2 tablespoons butter
• 1 garlic clove, minced
• 1/2 medium onion, chopped
• 1 medium tomatoes, chopped
• 1/2 bell pepper, seeded and chopped
• 1 teaspoon black pepper
• 1 teaspoon dried marjoram
• 4 sprigs cilantro
• 1 1/2 teaspoons cumin
• 2 tablespoons tomato sauce
• 1 1/2 teaspoons salt ( to taste)
• 1/2 cup chicken broth

Zacatecana Sauce

• 4 poblano chiles, roasted and seeded, canned is fine
• 1 cup water
• 1/4 cup grated monterey jack cheese
• 1 tablespoon olive oil
• 1 tablespoon sour cream
• 2 flour tortillas, torn into quarters
• 1 1/2 teaspoons salt ( to taste) 

Directions

1. In a large saucepan melt butter using low heat. Add the garlic, onions, tomato, bell peppers, pepper, marjoram, cilantro and cumin and sauté until soft, about 10 minutes.
2. Stir in shredded chicken and sauté briefly. Add tomato sauce and broth, taste and add salt if needed.
3. Meanwhile, place chiles in a blender with water, cheese, olive oil, sour cream and flour tortillas. Purée until smooth adding water if necessary to get the mixture moving. The sauce should be thick but thin enough to be pourable.
4. In a saute pan using medium-high heat add a drizzle of olive oil. When oil and pan are hot add the sauce and salt. It will sizzle when added to the oil. Reduce heat to low and simmer for 5 minutes.
5. Heat a small amount of oil in a skillet or sauté pan. Quickly fry corn tortillas for just a few seconds on each side or heat them in a microwave in paper towels to soften.
6. Fill tortillas with chicken, roll and place seam side down in serving dish or on plate and pour sauce on top.
7. Serve with additional cheese, and garnish with sour cream.

 

Flat Rock Pudding

Serves 8 to 12

6 c milk
¾ c all-purpose flour
2 c sugar
Pinch of salt
1½ tsp vanilla extract
4 lg egg yolks
3 c whipped topping
Peanut butter, for sandwiching the cookies
4 dozen chocolate chip cookies

1. HEAT 4½ cups of the milk in a large saucepan over medium heat until the milk is scalded (180°F). Whisk in the flour, sugar, salt, vanilla, egg yolks, and the remaining 1½ cups of cold milk. Heat the milk mixture until thick, stirring continuously. Remove from the heat and allow to cool.
2. FOLD in the whipped topping. Spread some peanut butter between two chocolate chip cookies to form cookie sandwiches. Repeat until all cookies have been used. Cut or crumble the cookie sandwiches into the pudding mixture, and stir until well combined.