Chicken Biscuit Pie

This is a twist of Chicken Pot Pie, but made with biscuits, well because I didn't have pie crust =)

2 C. cooked chicken (I used left over's from last night)
2 cans of refrigerated biscuits
1/2 C. frozen vegis (whatever you like, I used the mix with carrots, green beans, peas & potatoes. Or you can substitute with Veg-All, 2 cans, drained)
2 cans Cream Of Whatever You Like
Salt & Pepper

Preheat oven to 400*. Take on can of biscuits & cut into fours. Place them into a 9x13" baking dish. Mix the other ingredients & pour over the biscuits. Then do the same with the other can of biscuits.
Bake for 20 mins or 'till the biscuits are cooked & filling is bubbly.

Onion Broiled Chicken Thigh & Au Jus Sauce w/ Cheesy Potatoes

So, life has grabbed me and just ain't letting go. I did NOT feel like even cooking, but I do have a family I must care for. So here it goes...

Onion Broiled Chicken Thighs w/ Au Jus Sauce
12 Chicken Thighs
2 Pkg Lipton Onion Soup Mix
1/4 C Olive Oil
2 tsp cornstarch

Heat oven to 425*. Get a pan that can take the broiler & line with foil (the best trick I've ever learned for clean up!). Place the thighs in the pan. Mix olive oil & soup mix together & slather it over the thighs.
Bake for 40 mins.
Take the thighs out & pour the drippings into a pot. Mix the cornstarch with 1/4 c. of water, pour into drippings. Let warm up & thicken just a bit, remember, it is Au Jus sauce, not gravy.


Potatoes
Make instant potatoes as directed, but add some Parmesan cheese into the instant potatoes.

Serve all together. Place the Au Jus into a bowl & dip away. The Au Jus can also be poured over the potatoes, if desired.

They Love Me, They Really Really Love Me!

Heather awarded me with my first award, EVER!
I'm so stoked & am graciously accepting it!
Here's My Award...

So now, I must comply with the rules. So here they are...
To accept this award, I need to pass it on to a few of my new bloggy friends that I think are SuperStars!

1) Karla
2) Kindra
3) Jessica
4) Amber
5) Toni
6) eLisa

Apple Walnut Salad

I must confess, Stater Bros has this "Apple Walnut Salad" that I am in love with! I think I could eat it everyday, but it's pretty pricey ($5.99 per pound).
So, I've decided to make my own rendition of this salad =) Not to mention a good recipe for our upcoming Luau for Little!

Gala Apples
Celery
Craisins
Coconut
Walnuts
Sour Cream

Honestly, I'm not including measurements, because I just tossed it all together.
Cut your apples up to bite size peices. Celery, cut the stalk down the middle length wise then chop up. Toss the remaing ingredients into a bowl with the apples & celery. Add sour cream, just to moisten the salad...ENJOY!

Mint Lemondade

Mint Lemonade (stolen from Kelly)

Recipe for Mint Lemonade:

• 4 cups water
• 2 1/2 cups fresh squeezed lemon juice (8-10 lemons)
• 1/4 cup finely diced mint
• 1 cup sugar

First, prepare your mint. You can de-vein the mint leaf, so it doesn’t taste too earthy, then dices it up super fine.

Then squeeze your fresh lemons. I highly suggest an automatic lemon squeezer, making the process of squeezing 10 lemons a snap.

Then add your water and sugar and blend.

Now start sipping! The blend of lemon and mint is delicious. I also love the green flecks of mint that come out. You can strain the mint if you don’t want it to show up, but I think it makes the drink all the more fancy. This is one of my new favorite drinks. I love all things sour and this lemony drink fits right in.

Going Private

OK, fair warning...
I am putting my blog to private. I am doing this, because I want to put some recipes on here that I am vamping up on my own & I don't want to go into The Elephant Bar or some other restaurant to find my recipes on the menu.
So, if you want to still get my recipes, go ahead & request to be on my list. But you have to promise not to use my recipes as your own, nor sell them!
Thank you all for your support, it is amazing to me that i have so many people read my food blog!

It's Dip!

Mmmmm, I LOVE dips!!!!! Their fun, versatile and yummy!
Last week I went to LIFT, a Women's Retreat with some friends from church. Monica brought some bagel chips & a cream/feta cheese & cucumber dip from Sam's Club.
So Monday, I went out & went to Costco, on a hunt for the dip...NO LUCK =(
So, I bought my own ingredients & made my own!

Ingredients:
1 block Neutsafella Cream Cheese, you know, the lowfat one
1 cup Feta Cheese
2 cloves garlic pressed
2 TBS olive oil

Blend it all together & enjoy with Pita Chips!
It is THE BOMB!!!!! My new dip,,,Yeay!