Marvelous Recipes

My family loves homemade chicken pot pie so when I’m short on time, I use this simple but delicious recipe.

1 (10-3/4 ounces) can cream of potato soup
3/4 cup milk
1/8 to 1/4 teaspoon black pepper
1 cup frozen mixed vegetables, thawed
2 (4.5 ounces each) cans chunk chicken breast, drained *
1 cup Bisquick baking mix
1 egg

1. Heat oven to 400 degrees F. In a medium bowl, stir together the soup, 1/4 cup of the milk, pepper, mixed vegetables and chicken chunks; pour into a 9-inch pie plate.

2. In a small bowl, combine the baking mix, egg and remaining milk until well blended; spoon over the chicken mixture.

3. Bake for 30 minutes or until hot and topping is golden brown. Makes 4 servings.

* I pre-cook boneless, skinless chicken breasts, cut them into chunks and freeze them in 1 cup portion sizes to use in recipes. When I make this pot pie recipe, I simply thaw 2 portions and use in place of the canned chicken chunks.

Emily

You won’t believe how easy-to-make this delightful pie is!

2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix (Bisquick)
4 eggs
1/4 cup butter
2 teaspoons vanilla extract
1-1/2 cups flaked coconut

1. In an electric blender, combine all the ingredients except the coconut. Blend on low setting for 3 minutes. Stir in the coconut; pour into a greased 9-inch pie pan; let stand 5 minutes.

2. Bake at 350 degrees F. for 40 minutes; Allow to cool at room temperature until set. Makes 6 to 8 servings. Store leftovers in the refrigerator.

Emily

Start the day off right with this yummy, hunger zapping breakfast!

1 pound bulk pork sausage
6 eggs, lightly beaten
2 cups milk
1 cup all-purpose baking mix (Bisquick)
1 teaspoon dry mustard
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 cup shredded cheddar cheese

In a large skillet, cook sausage until browned and crumbly; drain and set aside. In a large mixer bowl, combine the beaten eggs, milk and baking mix until blended.

Stir in the mustard, Italian seasoning and pepper. Add the cheddar cheese and mix well. Pour into a greased 2-quart baking dish. Bake at 350 degrees F for 1 hour. Makes 8 servings.

Emily

Put some spice in your next gathering with these great tasting sausage balls. To keep them hot for your guests, spray the inside of your slow cooker with cooking spray, place the sausage balls in the bottom and turn the cooker on keep-warm setting.* They are also great for breakfast or brunch!

1 pound bulk sausage, hot or mild
3 cups all-purpose baking mix, (Bisquick)
2 cups shredded mild cheddar cheese
2 teaspoons beef bouillon granules
2/3 cup water

1. In a large bowl, combine sausage, baking mix and cheese. Combine the bouillon granules and water; blend well. Add the bouillon mixture to the sausage mixture; blend well.

2. Shape into small balls; place 1 inch apart on a cookie sheet sprayed with cooking spray.

3. Bake at 350 degrees F for 12 to 15 minutes or until edges are lightly browned; remove immediately and serve hot. Makes about 6 dozen.

* Place a slotted spoon and party picks alongside the slow cooker so your guests can serve themselves.