Spinach dip is the surprise in a super-easy cheesy chicken pizza.
2 cups Original Bisquick® mix
1/3 cup very hot water
3/4 cup spinach dip
1 cup chopped cooked chicken
1 medium tomato, seeded and chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
1 1/2 cups shredded mozzarella cheese (6 oz)
1. Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
2. In medium bowl, stir Bisquick mix, hot water and 1/4 cup of the spinach dip with fork until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake 7 minutes.
3. Spread remaining 1/2 cup spinach dip over partially baked crust. Sprinkle with chicken, tomato and mushrooms. Sprinkle with cheese.
4. Bake 12 to 15 minutes or until crust is brown and cheese is melted.
submitted by: jenna ross
1 1/2 pounds ground chicken
1/2 cup shredded green cabbage
1/3 cup chopped green onion (4 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 small red bell pepper, finely chopped (1/2 cup)
1 egg white
1 package (10 ounces) round wonton skins
2 cups chicken broth
4 teaspoons soy sauce
1. Mix all ingredients except wonton skins, broth and soy sauce.
2. Brush each wonton skin with water. Place slightly less than 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture.
3. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce.
submitted by: jenna ross
4 cups uncooked wagon wheel pasta (8 ounces)
1/2 pound bulk Italian sausage
1 jar (28 ounces) pasta sauce
1 can (4 ounces) mushroom pieces and stems, drained
1/4 cup sliced ripe olives
1 cup shredded mozzarella cheese (4 ounces)
1. Heat oven to 350ºF.
2. Cook and drain pasta as directed on package.
3. While pasta is cooking; cook sausage in 10-inch skillet over medium-heat, stirring occasionally, until no longer pink; drain. Mix pasta, sausage and remaining ingredients except cheese in ungreased 2 1/2-quart casserole.
4. Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.
submitted by: jenna ross
Fettuccine and Spinach Bake
1 package (12 oz) uncooked fettuccine
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1/2 teaspoon salt
1 can (14.5 oz) stewed tomatos, undrained
1 can (14.5 oz) diced tomatos with italian herbs, undrained
1 bag (1 lb) Green giant frozen cut leaf spinach, thawed & squeezed to drain
1 cup whipping cream
1 cup shredded swiss cheese
– Heat oven to 400 – cook and drain fettuccini
– meanwhile, in 10 inch skillet, melt butter over medium heat. add onions, cook 3-4 minutes stirring frequentl, until tender. stir in garlic, salt, and both cans of tomatos. cook 5 minutes, stirring occasionally, until tomatos are heated.
– in ungreased 13×9 glass baking dish, spread half of the fettuccinni. Layer with all of the spinach and half of the tomato mixture. Repeat with layers of remaining fettuccini & tomato mixture.
-pour cream over top & sprinkle evenly with cheese.
-Bake uncovered 20-25 minutes until thouroughly heated & cheese is melted.
This is Michelle’s recipe…just copying and pasting it.. (shannon)
Chicken Breast Diane
- 4 large boneless chicken breast halves
½ tsp. salt
½ tsp. black pepper
2 Tbsp. olive oil
2 Tbsp. butter
juice of ½ lemon
3 Tbsp. green onions (regular onions work fine)
2 Tbsp. brandy or cognac
3 Tbsp. chopped parsley
2 tsp. dijon mustard (I use Goulden’s spicy mustard)
¼ cup chicken broth
Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper.Heat 1 Tablespoon each of oil and butter in large skillet.
Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be over-cooked and dry. Transfer to warm serving platter.
Add green onion, lemon juice, brandy, parsley, and mustard to pan. Cook 15 seconds, whisking constantly.
Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.
Pour sauce over chicken. Serve immediately.
Makes 4 servings.
Submitted by: acapenguin
Ok…here is one of my holiday favorites! I used to make them with my grandpa every year. My family has a lot of german in it, so I have a bunch of German recipes.
German Candy (Anise Cookies)
1 cup sugar
2 1/4 cups flour
Have anise seeds spread out on the bottom of two large cookie sheets
After all ingredients are mixed well, roll out and cut into diamond shaped pieces. Place diamonds on cookie sheets, pressing slightly down so that the anise seeds stick to the bottom of cookies. Let sit 6 hours or over night.
Cook 350 degrees for 10-12 minutes.
Submitted by: amyaustin
TACO SOUP….this is SERIOUSLY YUMMY STUFF.
1 lb. of hamburger
1/2 cup chopped onion
1 can diced tomatoes (I prefer the ones with the little pimentos in them but it does make it a lot hotter)
1 can chile beans
1 cup of frozen corn
1 can of wateer
Serve with corn chips, sour cream, and shredded cheese
Brown the hamburger with the onion. (I always rinse the hamburger with hot water when it’s done…I hate grease)
THen, simply dump everything else into a crock pot or a pot on the oven to heat until slightly boiling and serve. It’s even better the next day as leftovers.