Alfredo Pot Pie - Chicken or Turkey

Great for leftovers!  

This is another semi-homemade recipe that utilizes alfredo sauce in a jar.  It is also adaptable to what you have on hand.  Although the recipe calls for turkey, I would use chicken.  Another change I would make is to use fresh vegetables (I really don't like the frozen veggies).  Love the idea of using refrigerator biscuits . . . we usually use puff pastry.

Quick and easy for those days that don't have enough hours in the day.

Ingredients

1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli, carrots, cauliflower & cheese sauce

1 tablespoon butter

1/2 cup chopped onion

1/2 cup chopped red bell pepper

1 jar (15 oz) Alfredo sauce

2 cups cubed cooked turkey

3 tablespoons chopped fresh basil leaves

1/4 teaspoon freshly ground black pepper

1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (10 biscuits)

2 tablespoons shredded fresh Parmesan cheese


Steps

Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.

Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey or chicken, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.

Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.

Bake 18 to 20 minutes or until biscuits are golden brown.

Source:  Pillsbury

Bacon Cheeseburger Sliders

We had some hawaiian bread rolls left over from making the ham and cheese sliders the other day.  The Captain and I thought of making little bacon cheeseburgers with a special sauce and some onions.  After much discussion on what would make the best sauce and method of making these little burgers, the following recipe is what we came up with.

There are a few tweaks we would make for the next time we make them.  First of all, we used cheddar cheese and it was good, but we think swiss cheese would be an awesome compliment to the sauce instead. Next time I don't think we will use the broiler setting . . . it is difficult to keep anything from burning!  

They were delicious!!  We will make them again and again.

My apologies for the terrible photo . . . which is why I rarely share personal recipes!

Ingredients

(amounts used depend on how many sliders you are making . . . 
we made four sliders)

Hawaiian Bread Rolls
Small Hamburger Patties
Bacon (one piece cut in half per slider)
Cheddar cheese or cheese of your choice
Finely Minced Onion
2 Tbsp. Worcestershire Sauce
3 tsp. Dijon Mustard
1 or 2 pats of butter


Directions

Fry bacon and set aside.

Saute the minced onions in a tablespoon of bacon fat, butter, worcestershire sauce and dijon mustard.

Set sauce aside in a bowl, reserving some to cook the burgers in.

Pan fry the burgers in a bit of the sauce and onions.  Put a little sauce and some onion on the burgers before melting the cheese on top.

Slice rolls in half, put some sauce on the bottom inside of roll and also on the outside top of the roll (make sure you put a few pieces of onion on the top portion of the bun).

Broil in the oven . . . watch every carefully . . . ours almost burned.

Take out rolls and assemble the sliders.

Crock Pot Cream Cheese Chicken

Even though I am not working away from my home, the crock pot still gets a good workout.  It is one of the best culinary inventions ever.  Although it takes hours and hours for the food to cook, it is no fuss cooking at its finest.

Love the creamy texture of cream of chicken soup and cream cheese combined with the tanginess of Italian salad dressing mix.  Anything is better with either one of these ingredients!

Serve with rice or mashed potatoes, a side dish like steamed broccoli or salad and some buttered biscuits and you have an awesome meal with little effort . . . just time!

Ingredients

• 3 lb chicken, cut into pieces
• 1 package (2/3 ounce) Italian salad dressing mix
• 4 tbsp butter, divided - 2 tbsp melted
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 can (10 1/2 ounce) cream of chicken soup
• 8 oz cream cheese
• 1⁄2 cup chicken broth

Directions

Place chicken pieces in a crock pot and sprinkle with Italian salad dressing mix. Drizzle with 2 tablespoons of melted butter.

Cook on Low for 4-6 hours.

Melt 2 tablespoons of butter in a sauce pan and saute onion and garlic. Add cream of chicken soup, cream cheese, and chicken broth. Stir until smooth.

Add mixture to the crock pot and cook on Low for an additional hour.

Source

Jalapeno Pillows

Quick and easy semi-homemade appetizer from Pillsbury!

Let your imagination be the guide to ingredients like changing the type of cheese used, add some chicken or whatever meat you like, change the jalapeno peppers to roasted red peppers, etc.

Ingredients

12 oz cream cheese, softened

1 1/2 cups shredded Cheddar cheese 

(6 oz)1/2 cup diced fresh jalapeño chiles (or to taste)

Salt and pepper to taste

Garlic powder to taste

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits

1 egg

Water

Directions

Heat oven to 350°F. In medium bowl, stir together cream cheese, Cheddar cheese, chiles, salt, pepper and garlic powder until well combined. Set aside.

Separate dough into 8 biscuits. With rolling pin, roll out each biscuit into about 1/8-inch-thick round. Spoon about 1 tablespoon cheese filling onto center of each. Bring up dough around filling; pinch to seal tightly. Place seam side down on ungreased cookie sheet.

To make egg wash, beat egg with splash of water. Brush tops of stuffed biscuits with some of the egg wash. Sprinkle tops with additional salt, pepper and garlic powder to taste.

Bake 12 to 15 minutes or until golden brown and firm. Serve warm.

Source:  Pillsbury website