Chicken-Biscuit Pot Pie Prep Time: 20 min ; Start to Finish: 1 hr 10 min Makes: 2 servings Nutrition Information A comforting meal-in-a-bowl is easy when you combine prepared soup and frozen biscuits. 1 can (18.5 oz) Progresso® Traditional southwestern-style chicken soup 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon ground chipotle chiles Cooking spray 1/2 cup frozen extra-sweet whole kernel corn (from 1-lb bag) 1 package (3 oz) diced cooked chicken (2/3 cup) 2 oz Monterey Jack cheese, cut into 4 (3x1x1/8-inch) slices 3 tablespoons chopped roasted red bell peppers (from jar) 2 Pillsbury® Oven Baked frozen southern style biscuits (from 25-oz bag) 2 to 4 tablespoons sour cream 1 to 2 tablespoons finely chopped fresh chives or green onions 1 . Heat oven to 350ºF. Pour soup into 2-cup measuring cup or bowl. Stir in onion powder, garlic powder and ground chipotle chiles. 2 . Spray insides of 2 ovenproof 2-cup bowls with cooking spray. Place 1/4 cup corn and 1/3 cup chicken in each bowl. Pour about 1 cup soup mixture evenly into bowls. Carefully place 2 cheese slices in center on top of soup in each bowl. Sprinkle 1 tablespoon roasted peppers evenly around cheese in each. Place biscuits over cheese; spray biscuits with cooking spray. 3 . Place bowls on cookie sheet; bake 38 to 43 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving. Serve topped with sour cream, chives and remaining tablespoon roasted peppers.

Don't know if anyone has posted this one yet... It makes a great "bring something to pass" dish! King Ranch Chicken flour tortillas, any size, torn to bite-size pieces 1-can cream of mushroom soup 1-can cream of chicken soup 1-can rotel tomatos and green chilis 1-lb. shredded cheese - I like colby jack 2-lb. boneless chicken, boiled and shredded optional - cilantro, sliced olives, jalapenos, or other mexican seasonings Spray a 9x13 pan with non-stick spray. Trust me on this. Heat up soups and rotels till creamy. While heating, put down 1 layer of torn tortillas in the pan. Then add a thin layer of soup mixture. Sprinkle half the chicken over that, then half the cheese. Add another layer of tortillas, soup, chicken, cheese. Top with sliced olives, or jali's, or cilantro, or whatever you like. Cover with foil and bake at 350 for 20 minutes. Like most casseroles, it's better the next day!

ZIPLOC OMELET (This works great for camping!!! Also good for when all your family and friends are together. The best part is that no one has to wait for their special omelet!!) Have folks write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each person adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up good. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece. ENJOY!!! ~ Maggie ~

here is a sure fire recipe for an awesome appetizer.. for those who love seafood. Hot Lobster Dip ingred: 2-3 lobsters 1 1/2 -2 lbs works great 2 8 oz pkgs of plain cream cheese 2 tblsp of mayo parmesan/romano cheese grated works best a couple drops of lemon juice a couple drops of tobasco sauce paprika to cover the top Method: cook the lobsters and clean them removing all the meat. body meat too. cut up the pieces soften the cream cheese overnight. mix the mayo and cream cheese together in a oven safe bowl. gently fold in the lobster making sure it is completely covered with the mayo and cream cheese. add the lemon juice and the tobasco sauce. mix that together with the lobster and cream cheese. after mixed add parmesan cheese, enough to cover the top. approx an inch thick for the top sprinkle paprika over the top for color. preheat oven to 375 and heat for about 20-25 mins until the top is golden brown. let stand for a minute or two , serve with bugles or crackers. and enjoy. you can also use crabmeat and shrimp or combine it all and make a hot seafood dip. i usually make hot crabmeat dip but i recently tried it with lobster and its awesome. this recipe was my late grandmothers . so enjoy. refrigerate any remaining and just pop in micro for about 2-3 mins and you have hot dip again serves about 15-20 or more depending how big of a gob you put on your crackers

Again while going threw the cookbook... some ES members have requested a copy of it...Cheryl53 was the publisher... so if you within the sound of my voice, Cheryl...please contact me at sycamore124@hotmail.com maybe we could reprint it, and add a few of the new recipes that have been posted.... ~ Cloud ~...when I read your recipe for steak with honey and coffee grounds.. I have to say I had my doubts... but heck ...Columbus took a chance...so did I, and that steak is absolutely fantastic... is cooking something they teach you in Special Forces ? ? ? :) Syc

Okay.. folks I am on a roll..while going threw the Circle of Friends Cookbook ( the ES cookbook for short ) I came across my Peanut Butter Fudge Recipe... now hold on to your shorts folks.... this recipe does not sound good at all.... but believe me...it is quite good... not only that... but at Christmas time when you need a quick gift for the mailman .. this comes in quite handy.... here goes... Cricket's Peanut Butter Fudge 2 cups sugar ½ cup milk bring to boil... boil 1 minute !!! Add 1 cup of peanut butter... stir..pour into a buttered pan... Cool and cut... Yep it is that easy.. and Nope it is not grainy or sugary ... Syc

According to the ES Recipe Book... the author of this recipe is Warbridle ... so good, bad or what ever .... take it up with him if it does not work... lol - If you find the recipe utterly fantstic... again.. take it up with Warbridle and let him know ...not me...I just looked it up.. and am posting it for "someone" who lost their copy of this recipe...Syc... Zwieback <Hutterite double buns > 1 tsp sugar 2 pkg active dry yeast 2/3 cup lard 1 Tbl salt 8 1/3 -8 ½ Cups flour ½ lukewarm water 3 cups skim milk 1 cup sugar 2 eggs slightly beaten Dissolve 1 tsp sugar in lukewarm water. Sprinkle yeast and let rise in a warm place for 10 minutes. Scald skim milk. Take off heat and add lard sugar and salt. (Stirring to dissolve) When cooled to lukewarm. Add eggs and yeast mixture to milk mixture. Slowly add 8 1/3 cups of flour. ( as more id necessary ) Shape dough into a ball and place into a lightly greased container. Cover with plastic or a towel. Let rise in a warm place for about an hour. Punch down, kneed for 2 minuets. Let rise again till double in bulk. Form into balls, placing 2 small balls together on greased baking sheet. Let rise 30 minutes. Bake at 375 degrees for 15-29 minutes until golden brown. Zwiebacks are almost always baked on Fridays for the consumption on weekends. They are excellent with jam or honey, pork sausage slices, or dunked in chicken broth or beef stew.

Hashbrown Soup 1 (32 ounce) package frozen hash brown potatoes 1/2 cup chopped onions water 2 tablespoons butter 6 ounces sour cream 1/2 lb Velveeta cheese, cut in small cubes salt pepper garlic powder milk 4 slices bacon, cooked crisp and crumbled Place potatoes and onion in large pan and barely cover with water. Cook until potatoes are tender; do not drain. Mash with potato masher to desired consistency. Add butter, if using, sour cream, velveeta, salt & pepper, and garlic powder. Heat until cheese is melted - do not boil. If mixture is too thick, add milk to desired soupy consistency. Serve with crumbled bacon on top of each serving. Great with a thick, hearty bread!

Wifey your gonna have to move to texas cause I can cook real good :) ranch

Bacon Wrapped Chicken Thighs with Chunky Applesauce 1 tablespoon balsamic vinegar 1/4 teaspoon of salt 8 small boneless chicken thighs (about 1 1/2 pounds) 2 pounds of apples such as McIntosh peeled, cored and coarseley chopped 1/2 cup apple cider or water 1/4 cup dark raisins 1/4 cup sugar 1/4 teaspoon ground cinnamon 8 slices of bacon In medium bowl,with fork, mix vinegar and salt. Add chicken and toss to coat, set aside. In 3 quart saucepan combine apples, cider,raisins, sugar and cinnamon; heat to boiling over high heat. reduce heat to low, simmer 15 minutes or until apples are very tender. Meanwhile wrap 1 slice of bacon around each thigh; secure with toothpick. Heat nonstick 12 inch skillet over meddium heat until hot. Add thighs and cook 15 to 17 minutes or until bacon is browned and juices run clear when thickest part of thigh is pierced with knfe turning thighs over once. With potato masher, coarsely mash apples. to serve discard toothpicks and spoon out applesauce with 2 chicken thighs.