Chicken Cobbler

Super easy to make.  Great recipe for leftover chicken or turkey.  I normally use leftover rotisserie chicken.  You can substitute the red lobster cheddar bay biscuit mix with bisquick but, it won't be quite as good.

CHICKEN COBBLER

(serves 8)

Ingredients:

*1/2 cup (1 stick) butter, melted

*3 cups cooked chicken breast, shredded

*1 (12 ounce) bag frozen peas & carrots

*1 tablespoon Italian seasoning

*1 (11 ounce) box red lobster cheddar bay biscuit mix

*2 cups whole milk

*1 cup cheddar cheese, shredded

*1 (10.5) ounce can cream of chicken soup (cream of bacon is also very good in this recipe)

*2 cups chicken broth

Directions:

~Preheat oven to 350 degrees.

~Pour 1/2 cup melted butter into a 9x13 inch baking pan.

~Spread 3 cups cooked  shredded chicken over top of butter.

~Add 1 (12 ounce) bag of frozen peas and carrots over top of the chicken.

~Sprinkle 1 tablespoon Italian seasoning evenly over veggies.

~In a medium bowl, whisk 2 cups whole milk, 1 (10.5 ounce) box cheddar bay biscuit mix and the seasoning packet together until smooth.

~Stir in 1 cup shredded cheddar cheese and mix until well coated.

~Pour over top of veggies (do not mix it it).

~In same medium bowl, stir 1 (10.5 ounce) cream of chicken or bacon soup and 2 cups  chicken stock together, until smooth.

~Pour evenly over top of biscuit mix (do not stir).

~Bake for 50-60 minutes, or until biscuit is a golden brown.

~Remove from oven and allow to sit for 10-15 minutes before cutting (yes this is an important step).

Pull Apart Garlic Bread

 So light and fluffy and tasty too.   

PULL APART GARLIC BREAD

(1 loaf)

Bread Ingredients:

*1 cup lukewarm whole milk

*1 large egg, beaten

*2 tablespoon granulated sugar

*2 teaspoons dry active yeast

*1/2 teaspoon salt

*2 tablespoons butter, softened 

*1 egg yolk, beaten

Filling Ingredients:

*1/2 cup butter (1 stick), softened

*2 tablespoons mayonnaise 

*1 teaspoon minced garlic

*1/4 teaspoon garlic powder

*1 tablespoon dried parsley flakes

*1 teaspoon dried oregano 

*1 teaspoon granulated sugar

*1/8 cup freshly grated Parmesan cheese

Bread Directions:

~In a large bowl, mix milk, egg and sugar until mixed well.

~Mix in yeast and allow to sit for 5 minutes.  

~Add in flour and salt and mix until well incorporated.

~Add in butter and mix.

~Knead dough for about 10 minutes (add a small amount of flour if needed) or until dough is smooth and elasticity.  

~Roll dough into a ball.

~Place into a large greased bowl, cover and allow to sit in a warm, draft free area for about 60 minutes or until double in size.

~Preheat oven to 350 degrees.

~Remove dough from pan and roll into a triangle (width to fit loaf pan).

~In a small bowl, mix all the filling ingredients together.

~Spread evenly over bread dough.

~Roll up dough lengthwise.

~Cut into bread into slices (about 1 inch thick).

~Place into greased loaf pan.

~Cover and allow to rise for 20-30 minutes.

~Using a pastry brush, gently brush egg yolk over top of bread.

~Bake for 30-35 minutes.

~Remove from oven and remove bread from pan immediately.

~Brush some butter over top of hot bread.

~Allow to cool for 5 minutes before eating.

Chicken Fajita Soup

 You are supposed to cut the bell peppers and onions in strips for this recipe, but my family likes it chopped.  Tastes the same and easier to eat.

CHICKEN FAJITA SOUP

(serves 6)

Ingredients:

*2 pounds boneless, skinless, chicken breast, diced

*2 tablespoons olive oil

*1 medium/large yellow onion, chopped small

*1 green bell pepper, diced small

*1 red bell pepper, diced small

*4 garlic cloves, minced

*1 (16 ounce) jar of salsa (I use mild, but if you like spicy go for it)

*2 (32 ounce) cartons chicken stock

*1 teaspoon chili powder

*1 1/2 teaspoons cumin

*1 teaspoon oregano

*1/2 teaspoon salt

*1 teaspoon ground black pepper

Topping Ingredients:

*sharp cheddar cheese (optional)

*sour cream (optional)

*tortilla strips (optional)

Directions:

~In a large stock pot, heat up olive oil.

~Lightly salt & pepper chicken on both sides.

~Add chicken and fry until lightly brown on both sides (doesn't need to be cook all the way)

~Remove from pan and set aside.

~Add red and green peppers, onions, and garlic to pan.

~Sauté until the veggies start to soften, stirring often (4-6 minutes).

~Add chicken back to pan and stir.

~Add chicken stock, salsa, chili powder, cumin, oregano, salt & pepper and stir well.

~Bring to a boil.

~Reduce heat to a simmer and cook for another hour.

~Serve in bowls, and add desired toppings.

Caramel Butter Pecan Upside Down Cake

 So good.   Sometimes I make a homemade butter pecan cake for this instead of buying the cake mix.  You can also just use white or yellow cake mix if you can't find butter pecan.  You can use a 10 inch cast iron skillet for this, if you don't have a bundt pan.

CARAMEL BUTTER PECAN UPSIDE DOWN CAKE

(serves 16)

Caramel Ingredients:

*1/2 cup (1 stick) butter

*1/2 cup light brown sugar

*1/4 cup light corn syrup

*1 cup pecans, chopped

*1/4 teaspoon salt

Cake Ingredients:

*1 (13.25 ounce) box butter pecan cake mix

*3 large eggs, room temperature

*1/2 cup vegetable oil

*1 cup evaporated milk (or whole milk)

*1/2 cup sour cream

Directions:

~Spray the bundt pan liberally with cooking spray.

~In a medium saucepan, melt butter.

~Add in brown sugar and stir for 10 seconds.

~Add in corn syrup, pecans and salt.

~Stir and cook until well mixed and most of the sugar is dissolved (doesn't need to be completely dissolved).

~Pour mixture into bunt pan, spread evenly around it.

~In a large mixing bowl,  mix cake mix, eggs, vegetable oil, and evaporated milk, mix until smooth.

~Fold in sour cream until well incorporated.

~Slowly pour batter evenly in pan.

~Bake 30-40 minutes.

~Remove from oven and allow to cool for 5 minutes (not longer than 10 minutes).

~Take a table knife and gently slide it along the sides of the cake, near the funnel, if needed. 

~Place a large plate on top of pan and carefully turn cake pan upside down.

~Remove any caramel pecan topping left in the pan and place on cake.

~Allow to cool some before cutting.

~This cake is good warm or cooled completely.  

Dill Pickle Crackers

 Super easy to make.   

DILL PICKLE CRACKERS

Ingredients:

*1 (11-12 ounce) package of mini club cracker, mini saltines, or oyster crackers

*3/4  cup olive oil

*2 tablespoons dill pickle juice

*1 1/2  teaspoons garlic powder

*1/2 teaspoon onion powder

*1 1/2 tablespoon dried dill weed

*1 (1 ounce) package dried ranch dressing season mix

Directions:

~Preheat oven to 250 degrees.

~In a gallon size zip-loc bag (or large bowl), add 1 1/2 teaspoons garlic powder, 1/2 teaspoon onion powder, and 1 1/2 teaspoons dried dill weed and mix well.

~Add in 3/4 cup olive oil and 2 tablespoons dill pickle juice and mix well.

~Add crackers and seal bag.

~Turn bag over and over until all the crackers are coated.

~Place crackers on a large cookie sheet, spreading them out so they aren't on top of each other.

~Bake for 15-20 minutes or until the oil as been absorbed and the crackers are a golden brown.

Bird Dog Sandwich

I'm going to give you the recipe for the North Carolina Bird Dog sandwich, but you have so many options with this sandwich.  

Other Chicken Options:

Buy the chicken tenders, Grilled chicken tenders, BBQ chicken tenders, Buffalo chicken tenders

Other Bacon Options:

Pre-cooked bacon, Real bacon bits

Other Cheese Options:

American, Cheese wiz, Pepper jack,  smoked gouda 

Extra Toppings Options:

Chopped onions, jalapeño peppers, bbq sauce, or whatever you like

BIRD DOG SANDWICH

(makes 4)

Honey Mustard Ingredients (or buy some):

*1/2 cup mayonnaise 

*1/4 cup yellow mustard

*1/8-1/4 cup honey

Chicken Ingredients (or buy some):

*4 chicken tenders

*1/2 cup buttermilk (or whole milk)

*1 1/2  cups all-purpose flour

*2 teaspoons paprika

*1 1/2 teaspoons salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1/2 teaspoon onion powder

*vegetable oil for frying

Remaining Ingredients:

*4 top open hot dog buns (or regular hot dog buns)

*1 cup sharp cheddar cheese, shredded

*4 teaspoons mayonnaise 

*4-6 slice thick cut bacon

Honey Mustard Directions:

~In a small bowl, whisk all the ingredients together.

~Cover and refrigerate for at least 2 hours (I make mine the day before).

Bacon Directions:

~Fry up bacon until desired crispness.

~Remove from pan and set aside (I don't crumble mine, but you can if you choose).

Chicken Directions:

~Soak chicken tenders in buttermilk for at least 1 hour.

~Heat up oil in a heavy bottom skillet to 375 degrees.

~In a medium bowl, whisk flour, paprika, salt, pepper, garlic powder and onion powder together until well mixed.

~Remove chicken from buttermilk shaking excess liquid.

~Dredge chicken into flour mixture coated all sides.

~Shake of any excess flour.

~Fry chicken in hot oil until the piece are a golden brown and done, flipping half way through (about 6-8 minutes).

~Remove from oil and drain of paper towels or a wire rack

Let's Make the Sandwich:

~Preheat oven to broil (skip this step if you don't care if the cheese melts).

~Place 1 to 1 1/2 slices of bacon in the bottom of the hot dog but.

~Drizzle 1 teaspoon of mayo over the bacon.

~Add 1 chicken tender to each bun.

~Add 1/4 cup of cheese.

~Drizzle desired amount of honey mustard over top of it all.

~Place pan in oven and broil for 1-3 minutes or until cheese melts (be very careful not to burn it).

Bacon Cheeseburger Casserole

 You can use cream of chicken, cream of mushroom or cream of celery if can't find cream of bacon.   I've also made my own cream of bacon soup for this.  

BACON CHEESEBURGER CASSEROLE 

(serves 8)

Ingredients:

*1 pound bacon (I use thick cut)

*1 (12 ounce) bag egg noodles (wide or medium)

*1 medium yellow onion, chopped

*1 1/2 pounds ground beef (I use 80/20)

*1 teaspoon salt

*1/2 teaspoon ground back pepper

*2 (10.5) cans of cream of bacon soup

*1/2 cup milk

*1/4 cup sour cream

*1 (8 ounce) package sharp cheddar cheese, shredded 

*2 sleeves of ritz crackers, crushed

*2 sticks (1 cup) butter, melted

Directions:

~Preheat oven to 350 degrees.

~Bring a large pot of water to a boil (I do this when I start the bacon).

~Cut up bacon into small pieces.

~In a large skillet, cook bacon until crispy, stirring often.

~Remove from grease and set aside.

~Place chopped onions into bacon grease and cook for 2-3 minutes, stirring often.

~Add ground beef and add salt & pepper.

~Break up beef as it cooks.

~Add noodles to boiling water and cook as directed on package.

~Once noodles are done, drain and set aside. 

~Drain grease of cooked beef.

~Stir in both cans of cream of bacon soup, sour cream and milk.

~Stir in bacon.

~Mix in noodles and stir until well incorporated.

~Add the cheese and mix well.

~Pour into a 9x13 inch pan, spreading it out evenly.

~Crush ritz crackers and place into a large bowl.

~Stir in melted butter coated all the crackers.

~Sprinkle evenly over casserole.

~Bake for 35-40 minutes, or until 

~Remove from oven and allow to cool for 5 minutes before serving.