Chicken Pot Pie With Bisquick

Filling Ingredients:

⅓ c. butter, melted
½ c. Bisquick
⅓ c. onion, chopped
¼ t. pepper
⅛ t. thyme
½ c. chicken broth
⅔ c. milk
1¾ c. chicken, cooked, and diced or torn
10 oz. pkg. frozen peas and carrots

Crust Ingredients:

1½ c. Bisquick
3 T. hot water
3 T. butter, softened

Directions:

1. Heat oven to 400° F.
2. In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil.
3. Stir in the chicken broth and milk.
4. Bring to a boil again, stirring constantly.
5. Boil for 1 minute.
6. Add in the chicken and frozen vegetables.
7. Mix thoroughly and take pan off of the heat.
8. Pour mixture into a 9-inch square baking dish.
9. Make crust and place over pie.
10. Bake 35 - 40  minutes or until crust is a light, golden brown.

Frank's RedHot Buffallo Chicken Dip

Ingredients

8 oz. pkg. cream cheese, softened
½ cup blue cheese or ranch salad dressing (Blue Cheese Dressing Recipe)

½ cup Frank's® RedHot® Original Cayenne Pepper Sauce

½ cup crumbled blue cheese or shredded mozzarella cheese

2 cups shredded cooked chicken breast

Directions

1. Heat oven to 350° F.
2. Place cream cheese into deep baking dish.
3. Stir until smooth. 
4. Mix in salad dressing, Frank's RedHot Sauce and cheese.
5. Stir in chicken. 
6. Bake 20 minutes or until mixture is heated through; stir.
7. Garnish as desired.
8. Serve with crackers or vegetables.

Blue Cheese Dressing

Ingredients:

1 cup regular mayonnaise

1 cup sour cream

6 oz. blue cheese

1 T. apple cider or wine vinegar

½ t. pepper

2 t. Worcestershire sauce (optional)

½ t. garlic powder (optional)

Directions:

Crumble the blue cheese, and mix it all together. Thin with water if desired.

Note:  This worked well for the Franks RedHot Buffalo Chicken Dip

90-Minute Dinner Rolls

Ingredients:

2 to 2½ c. all-purpose flour, divided
2 T. sugar
½ t. salt
1 envelope active dry yeast
½ c. milk
¼ c. water
2 T. butter or margarine

Directions:

1. Mix ¾ cup flour, sugar, salt, and undissolved yeast.
2. Heat milk, water and margarine to 120 - 130° F. 
3. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer.
4. Add ¼ cup flour.  Beat at high speed of electric mixer 2 minutes.
5. Stir in enough additional flour to make a soft dough.
6. On a floured surface knead 2 to 3 minutes.
7. Divide dough into 12 equal pieces.
8. Shape into balls.
9. Place in greased 8-inch round pan.
10. Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven.
11. Cover rolls with a cloth.
12. Set rolls on rack above water.
13. Close oven door; let rise 30 minutes.
14. Uncover rolls; remove pan of water.
15. Preheat oven to 375° F.
16. Bake 20-25 minutes, or until done.
17. Remove from pan.
18. Serve warm.

Yield:  1 Dozen
Proof Time:  30 minutes
Bake Time:  20-25 minutes

Beef and Potato Casserole

Ingredients:

2½ to 3 c. diced roast beef

½ c. chopped onion

1 c. beef gravy or prepared brown gravy

2 T. dry white wine

¼ t. dried thyme, crumbled

¼ t. dried rosemary, crumbled

dash garlic powder

½ to 1 t. salt, or to taste

¼ t. ground black pepper

beef broth or water, if needed

2 c. prepared mashed potatoes, seasoned

2 T. butter

1 egg

½ to 1 c. shredded Cheddar cheese

Directions:

1. Grind or finely chop the beef and onion.
2. Add gravy, wine, and seasonings.
3. Add broth, if necessary, to make a moist mixture.
4. Put beef mixture in a shallow 1½-quart baking dish.
5. Combine mashed potato with butter and egg; mix well then spread over the meat mixture.
6. Sprinkle with the cheese.
7. Bake at 350° F for 30 minutes, or until browned and bubbly.

Serves 6

Ravioli Lasagna

Ingredients:

1 T. olive oil

1 medium onion, peeled and diced

2 garlic cloves, peeled and minced

1 lb. ground Italian sausage

Salt and freshly ground black pepper

28-ounce can crushed Roma tomatoes

1 c. prepared pesto sauce, divided

4 oz. fresh baby spinach, stack the leaves and thinly slice (about 2 cups)

15 oz. container ricotta cheese

1 c. grated or shredded Parmesan cheese, divided

1 t. freshly grated nutmeg

Two 16 to 18-oz. pkg. frozen cheese-filled ravioli

3 c. grated Mozzarella cheese

Directions:

1. Preheat oven to 375° F.
2. Heat the olive oil in a large skillet over medium heat, add onion and sauté until soft, add garlic and cook about 4 minutes longer, transfer to a small plate.
3. Add the sausage to the same skillet and cook, stirring often to break up for about 12 minutes or until sausage is browned.
4. Drain off any grease, then add the onion-garlic mixture back to the pan and season with salt and pepper.
5. In a medium bowl, stir together the crushed tomatoes and ½ cup of the pesto sauce.
6. In a separate medium bowl, mix together the sliced spinach and the remaining ½ cup pesto sauce.
7. In a third medium bowl, mix together the ricotta cheese and ¾ cup of the Parmesan cheese (reserve remaining ¼ cup Parmesan for sprinkling on at the end), stir in the nutmeg and season with salt and pepper.
8. In a 9 x 13-inch baking pan, spread ½ cup of the tomato-pesto sauce on the bottom and the pan and lightly coat the sides of the pan with the sauce as well, to prevent the lasagna from sticking after baking.
9. Top with ½ of the sausage-onion mixture, then ½ of the spinach mixture.
10. Top with 1 package of the ravioli, laying out evenly in a single layer.
11. Dollop ½ of the ricotta mixture over ravioli, then top with ⅓ of the mozzarella.
12. Spread with ½ of the remaining tomato sauce, top with remaining sausage, then with remaining spinach.
13. Top with second package of ravioli, dollop with remaining ricotta and ⅓ of the mozzarella.
14. Spread on the rest of the sauce.
15. Cover with foil and bake for 25 minutes.
16. Remove from oven, discard foil and sprinkle with the remaining mozzarella and the reserved ¼ cup Parmesan cheese.
17. Return to oven and bake another 12 minutes.

Chicken Zucchini Casserole

Ingredients:

1 (6 oz.) package stuffing mix
¾ c. butter, melted
3 c. diced zucchini
2 c. cubed cooked chicken breast
1 (10.75 oz.) can condensed cream of chicken soup, undiluted
2 medium carrots, shredded
½ c. chopped onion
½ c. sour cream

Directions:

1. In a large bowl, combine stuffing mix and butter. 
2. Set aside ½ cup for topping.
3. Add the zucchini, chicken, soup, carrots, onion, and sour cream to the remaining stuffing mixture.
4. Transfer to a greased 2-quart baking dish.
5. Sprinkle with reserved stuffing mixture.
6. Bake, uncovered, at 350° F for 40-45 minutes or until golden brown and bubbly.

Prep Time:  20 minutes
Cook Time:  45 minutes
Serves 6