Tuesday, March 29, 2011

Tasty Tuesday

 Time to share a recipe or two on Tuesday!  To keep myself & family from making 'fast' food selections I plan out a menu for the week - check out a couple of this week's selections.  
Happy Tasty Tuesday!!


Check out the BBQ Chicken Baker (Baked Potato)
1 Baked Potato per person (we did them in the microwave this time) - split open after baking
1 Container 'Curly's BBQ Chicken' - you can also use beef or pork and make your own.
Shredded Sharp Cheddar Cheese
Sour Cream
You can also top it up with bacon bits, green onions, more BBQ - the possibilities are endless!  Split the potato open and top to your hearts content.  It's so YUMMY and so simple (especially when you use pre-made BBQ meat)


Chicken Pot Pie
(This one I like to make the  night before and re-heat, its one of those better the next day) 
2 cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. diced cooked chicken(we use boneless skinless tenders cut up)
1/2 c. milk
1/2 tsp. thyme
1/4 tsp. black pepper
2 (9") pie crusts (one for top)1 egg, beaten,
Combine first 6 ingredients. Spoon into crust. Top with the top crust. Crimp edges to seal. Slit top crust and brush with egg if desired. Bake at 375 degrees for 40 minutes or until crust is done. Cool 10 minutes.


Need some dessert - love choc chip cookies but want to switch it up?  
How about at Southern Chocolate Chip Pie
(this recipe straight from the kitchen of my Alabama Family and seriously the easiest dessert with the best reviews I have ever gotten!) 
Do not use an electric mixer or over mix the batter.
1 stick of butter, melted and cooled to room temp.
1 c. sugar
1/2 c. flour
2 eggs
1 tsp. vanilla
1 c. choco. chips
1/2 c. chopped nuts

Mix sugar and flour together. Add butter, eggs and vanila, mix briefly. Add choc. chips and nuts.  Pour into unbaked pie shell. Bake 325 for 1 hour. Makes 1 pie.
Eat warm or cold. Add cool whip or not. (I recommend warm with real whipped topping!)

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