Week 22: Recipe #5--Pumpkin Black Bean Bake

I found this recipe on the Better Homes and Gardens website.  It looks really good, and I love to cook with pumpkin this time of year.  Although there are quite a few ingredients, there are not a lot of steps, so the prep time is minimal.  I'll serve this with a green salad.  Makes 6 servings.

Photo from bhg.com

You'll Need:

• 1 lb. ground beef
• 2 c. 1/2-in. pieces peeled pumpkin or winter squash
• 1 med. onion, coarsely chopped
• 1 can (15 oz.) black beans, rinsed and drained
• 1 c. frozen whole kernel corn
• 1 can (4 oz.) diced green chiles
• 1/2 tsp. salt
• 1/2 c. lower-sodium beef broth
• 1 pkg. (3 oz.) cream cheese, softened
• 1 pkg. (8 1/2 oz.) corn muffin mix
• 1 egg, lightly beaten
• 1/3 c. milk
• 1/3 c. canned pumpkin

Preparation:

1. Preheat oven to 400 degrees.  In large skillet, cook ground beef, pumpkin, and onion over medium heat until meat is browned and onion is tender, breaking up beef with spoon; drain fat.  Stir in black beans, corn, chiles, and salt.  Heat through.  Stir in broth and cream cheese until blended.  Transfer mixture to 2 1/2 quart baking dish.
2. In medium bowl, stir together corn muffin mix, egg, milk, and canned pumpkin until just combined.  Spoon over beef mixture.
3. Bake 20 minutes or until toothpick inserted into topper comes out clean.  

Recipe and link:  http://www.bhg.com/recipe/beef/pumpkin-black-bean-bake/

Week 22: Recipe #4--Broccoli Cheddar Soup

Because the weather is becoming a bit chillier, I think soup twice in one week is fitting.  I found this recipe on the Tasty Kitchen blog (see link below).  Pretty simple and quick to prepare; a good meal to make on a weeknight after work.  I love serving soup in a bread bowl, but because I already did that once this week, I refrained.  It would be really good next time, though.  Makes 2 liters of soup.

Photo from Tasty Kitchen blog

You'll Need:

• 2 Tblsp. salted butter
• 2 Tblsp. finely chopped onion
• 2 Tblsp. flour
• 2 c. beef broth or boullion
• 3 c. whole milk
• 1 c. heavy cream
• 1 1/2 c. extra sharp white cheddar, shredded
• 1 1/2 c. extra sharp yellow cheddar, shredded
• 4 c. steamed broccoli, pulsed into a meal

Preparation:

1. Melt butter in a large stock pot.  Add onion and cook slowly until limp.  Stir in flour and cook for 3 minutes, stirring.  Slowly add the stock, milk and cream, alternating until all are combined.  Heat to boiling, stirring frequently.  Stir in the cheese and broccoli (see note below).  Keep stirring until the cheese is completely melted.  Add salt and pepper to taste.
2. The longer this soup sits, the thicker it gets, until you end up with a soup that won't fall off a spoon.

*Note:  To prepare the broccoli, steam until tender and pulse in a food processor until you get a meal-like consistency.

Recipe and link:  http://tastykitchen.com/blog/2011/10/broccoli-cheddar-soup/

Week 22: Recipe #3--Eight-Layer Casserole

This recipe is from Better Homes and Gardens (see link below), and it takes a bit longer to make than most recipes I prefer to have on this blog, but I thought I'd give it a try on a Sunday, when I have more time.  I'd serve this with a green salad or side veggie.  Makes 8 servings.

Photo from Better Homes and Gardens

You'll Need:

• 3 c. dried medium noodles (6 oz.)
• 1 lb. ground beef
• 2 cans (8 oz.) tomato sauce
• 1 tsp. dried basil, crushed
• 1/2 tsp. sugar
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 carton (8 oz.) sour cream
• 1 pkg. (8 oz.) cream cheese, softened
• 1/2 c. milk
• 1/3 c. chopped onion (1 small)
• 1 pkg. (10 oz.) frozen chopped spinach, cooked and well-drained
• 1 c. shredded cheddar cheese (4 oz.)

Preparation:

1. Preheat oven to 350 degrees. Grease a 2 qt casserole or square baking dish; set aside.  Cook noodles according to package directions, drain and set aside.
2. Meanwhile, in a large skillet, cook beef until brown.  Drain off fat.  Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet.  Bring to boiling; reduce heat.  Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl, beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth.  Stir in milk and onion.  In prepared casserole dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach.  Top with the remaining meat mixture and noodles.  Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole dish with lightly greased foil.  Bake about 45 minutes or until heated through.  Uncover; spread with remaining cream cheese mixture.  Sprinkle with the cheddar cheese.  Bake, uncovered, about 10 minutes more or until cheese is melted.   Let stand for 10 minutes before serving.  

Recipe and link:  http://www.bhg.com/recipe/beef/eight-layer-casserole/

Week 22: Recipe #2--Spaghetti Pepperoni Pie

This looked interesting, so I thought I'd give it a try.  Pretty easy to make, and the husband liked it.  This is from the recipe.com website (see link below).  I served it with a green salad and some bread.  Makes 6 servings.

Photo from recipe.com

You'll Need:

• 1/2 lb. spaghetti, broken up into thirds
• 1/3 c. dry seasoned bread crumbs
• 2 c. bottled chunky pasta sauce
• 1 c. shredded mozzarella cheese
• 4 oz. sliced pepperoni, chopped
• 4 large eggs, lightly beaten
• 3 Tblsp. grated parmesan

Preparation:

1. In large saucepan of lightly salted boiling water, cook spaghetti 1 minute less than directed on package.  Drain.
2. Heat oven to 350 degrees.  Coat 10-inch nonstick skillet with nonstick cooking spray.  If skillet handle is not ovenproof, wrap with aluminum foil.  Coat with crumbs.
3. In bowl, combine spaghetti, pasta sauce, mozzarella, and pepperoni.  Stir in beaten eggs.  Spoon mixture into prepared skillet.
4. Bake in oven for 30 minutes.  Sprinkle with parmesan.  Bake until cheese is golden brown, 10 minutes.  Let cook 10 minutes.  Cut into 6 wedges.  

Recipe and link:  http://www.recipe.com/spaghetti-pepperoni-pie/

Week 22: Recipe #1--Corn and Cheese Chowder

I love a good soup in the fall, and this one is not only delicious, but very easy to make.  It's a recipe from the Pioneer Woman (see link below).  I served it in a bread bowl with a green salad.  Makes 12 servings, so  I halved it when I made it.

Photo from Pioneer Woman

You'll Need:

• 4 Tblsp. butter (1/2 a stick)
• 1 whole onion, chopped
• 3 slices bacon, cut into pieces (On her blog she says cooked or uncooked, so I did uncooked, but who wants limp bacon in their soup?  I'd definitely cook it first next time.)
• 3 whole bell peppers, finely diced (red, yellow, orange)
• 5 ears corn, kernels sliced off
• 1/4 c. all-purpose flour
• 3 c. chicken stock or broth
• 2 c. half and half
• 1 c. (heaping) grated monterey jack
• 1 c. (heaping) pepper jack
• 1/3 c. sliced green onions
• bread bowls

Preparation:

1. In a large pot, melt butter over medium-high heat.  Cook onions for a couple of minutes.  Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes.  Finally, add corn and cook for a minute.
2. Sprinkle flour evenly over the top and stir to combine.  Pour in broth and stir well.  Allow this to thicken for 3 to 4 minutes, then reduce heat to low.  Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
3. Stir in cheeses and green onions.  When cheese is melted and the soup is hot, check seasonings.  Add salt and pepper as needed.
4. Ladle into hallowed out bowls and serve immediately.

Recipe and link:  http://thepioneerwoman.com/cooking/2011/10/corn-cheese-chowder/

Week 21: Recipe #5--Snake-Bite Calzone

This recipe takes a bit longer, but it looks great when finished.  Plus, kids think it's pretty cool.  I found it on the Kraft Foods website (see link below).  I served this with a green salad and fruit.  Makes 12 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 can (13.8 oz.) refrigerated pizza dough
• 1/2 c. shredded mozzarella cheese
• 1/2 c. ricotta cheese
• 31 slices pepperoni, divided
• 1 egg white
• 1 drop each yellow and green food coloring, divided
• 2 manzanilla olives
• 1 c. pizza sauce

Preparation:

1. Heat oven to 350 degrees.  
2. Unroll dough on lightly floured work surface; roll or flatten to 17 x 10 inch rectangle.  Combine cheeses.
3. Cut 1 pepperoni slice to resemble a snake's tongue; set aside.  Arrange remaining pepperoni slices over dough rectangle; leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture.
4. Roll up dough, jelly-roll fashion, starting at one long side; pinch seems together to seal.  Place seam-side down, in "S" shape on baking sheet sprayed with cooking spray to resemble snake.
5. Beat egg white and yellow food coloring lightly with fork; brush about half over dough.  Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin.  Insert olives into one end of dough for the snake's eyes.  Add pepperoni tongue.
6. Bake 30-35 minutes or until golden brown.  Meanwhile, heat pizza sauce until just warmed.
7. Serve calzone with the sauce.

Here's a picture of how mine turned out:

Recipe and link:  http://www.kraftrecipes.com/recipes/snake-bite-calzone-127536.aspx

Week 21: Recipe #4: Monster Claws with Dipping Sauce

My daughter Lily loves anything with dipping sauce, so this is a perfect dinner for her.  It's simple and fun for kids to eat.  I found it on the Kraft Foods website (see link below).  I serve it with fruit and a side veggie.  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 4 small boneless, skinless chicken breasts (1 lb.), cut lengthwise in half
• 1 pkg. Shake 'n Bake Extra Crispy seasoned coating mix
• 1/4 red pepper, cut into triangular pieces
• 1/2 c. barbecue sauce (or whatever dipping sauce you prefer)

Preparation:

1. Heat oven to 400 degrees
2. Coat chicken with coating mix as directed on package.  Place on baking sheet sprayed with cooking spray.
3. Bake 13 to 15 minutes or until chicken is done.
4. Make 1/2 inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for monster's claw.  Serve with barbecue sauce.

Recipe and link:  http://www.kraftrecipes.com/recipes/monster-claws-dipping-sauce-114127.aspx

Week 21: Recipe #3--Mummy Meatloaf

I found this recipe on the Disney Family website (see link below).  I tried something like this on my own last year, but I think this will work better, as long as I can shape mine as well as the picture....
I'll serve this with green beans and potatoes.

Photo from Disney Family Fun website

You'll Need:

• meatloaf from your favorite recipe (see older post for mine, link:http://figuringoutdinner.blogspot.com/2011/04/week-7-recipe-4-meatloaf-cupcakes-with.html)
• American cheese
• olive slices

Preparation:

1. Make your favorite meatloaf recipe and shape the loaf to resemble a mummy's body with crossed arms.  Bake the loaf until it's cooked through.
2. Let it rest about 3 minutes, then lay 1-inch wide strips of American cheese across the body as shown, leaving a narrow space on the head for the olive slice eyes.  Trim any overhanging cheese with scissors and return the mummy to the still-warm oven to slightly melt the cheese, about 1 minute.

Recipe and link:  http://familyfun.go.com/halloween/halloween-recipes/halloween-dinners/mummy-meatloaf-929692/

Week 21: Recipe #2--Squash Soup in Pumpkin Bowls

I just love the look of this meal.  To me it looks as though I spent longer making it than I actually did.  I found this recipe on the Food Network website this year (see link below).  It's a healthy, simple meal to make that's perfect for fall.  Plus, what kid isn't going to want to eat dinner straight out of a pumpkin?!?  I serve this with some bread and a green salad.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
• 2 tsp. sugar
• kosher salt
• 3 Tblsp. unsalted butter
• 1/2 small onion, chopped
• 2 sprigs thyme
• 1 medium butternut or kuri squash (about 2 lbs.), peeled and cut into 1-inch pieces
• 1 tsp. sugar
• 3 Tblsp. heavy cream (optional)
• freshly ground pepper
• optional toppings:  pepitas (hulled green pumpkin seeds); sourdough and/or pumpernickel croutons; paprika; chili powder; crisp prosciutto, serrano ham, or bacon; fried onions, fried sage or parsley leaves

Preparation:

1. Make the bowls:  Preheat the oven to 400 degrees.  Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired).  Remove the lid and scoop out the seeds and fibers.  Sprinkle the inside of each with 1/2 teaspoon each sugar and salt.  Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
2. Meanwhile, make the soup:  Melt the butter in a large saucepan over low heat.  Add the onion and 1 teaspoon salt.  Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes.  Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes.  Add 5 cups water and bring to a boil.  Reduce heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
3. Working in batches, transfer soup to blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender).  Stir in the heavy cream, if desired.  Season with salt and pepper, and top as desired.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/squash-soup-in-pumpkin-bowls-recipe/index.html

Week 21: Recipe #1--Scary Skillet Shepherd's Pie

As Halloween approaches, I thought it fitting to add in some recipes that I've used in the past that are Fall/Halloween-themed.  I found this recipe last year on the Kraft Foods website (see link below).  Lily loves the eyes on these "ghosts", although she won't eat them (she HATES peas).  It's an easy way to make dinner fun for the little ones.  I serve this with applesauce and a green salad.  Makes 6 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 pkg. (16 oz.) frozen mixed vegetables
• 1 lb. ground beef
• 1 c. beef gravy
• 4 oz. (1/2 of 8 oz. pkg.) cream cheese, cubed
• 1 c. milk, divided
• 1 c. water
• 2 c. instant potato flakes (I must admit, I can't do the potato flakes.  It does take a bit longer, but I like to have real mashed potatoes.)
• 1/4 c. grated parmesan cheese

  Preparation:

1. Cook vegetables as directed on package.  Meanwhile, brown meat in large skillet; drain.  Stir in gravy; simmer until heated through, stirring occasionally.
2. Microwave cream cheese and 1/4 cup milk in medium microwaveable bowl on high for 30 seconds; beat with whisk until smooth.  Gradually whisk in remaining milk and water.  Microwave 2 1/2 minutes or until hot, stirring after each minute.  Stir in potato flakes and parmesan until well blended.  Spoon into resealable plastic bag; cut 1 corner from bottom of the bag.
3. Remove 12 peas from mixed vegetables; stir remaining vegetables into meat mixture.  Squeeze potato mixture into 6 mounds on meat mixture to resemble ghosts.  Add 2 of the reserved peas to each for the eyes.

Here's a picture of how mine turned out.  This is Lily's plate:

Recipe and link:  http://www.kraftrecipes.com/recipes/scary-skillet-shepherds-pie-114028.aspx

Week 20: Recipe #5--Butternut Squash Bake

This is a recipe that I found from a Better Homes and Gardens magazine (see link below).  They have it listed as a side dish, but I felt with a salad and bread, this was a meal on its own.  A perfect fall meal.  A little more time consuming to make, but pretty simple.  Makes 8-10 side dish servings; less if you're making it the main attraction.

Photo from Better Homes and Gardens

You'll Need:

• 1 1/2 lb. butternut squash, peeled, seeded, and cut in 1-inch cubes (about 3 cups)
• 2 Tblsp. olive oil
• 8 oz. dried extra-wide noodles
• 4 Tblsp. butter
• 6 shallots, chopped
• 1 Tblsp. lemon juice
• 8 oz. carton mascarpone cheese
• 3/4 c. grated parmesan cheese
• 1/2 c. fresh Italian (flat-leaf) parsley, snipped
• 1 c. panko (Japanese-style) bread crumbs or soft bread crumbs

Preparation:

1. Preheat oven to 425 degrees.  In bowl toss squash in oil; place in oiled 15 x 10 x 1 inch baking pan.  Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice.
2. Meanwhile, in Dutch oven cook noodles according to package directions.  Drain; set aside.  In same Dutch oven melt 2 tablespoons of the butter.  Add shallots; cook and stir over medium heat for 3 to 5 minutes, until shallots are tender and butter just begins to brown.  Stir in lemon juice.
3. Add noodles and squash to shallot mixture.  Stir in mascarpone, 1/2 cup of the parmesan, 1/4 cup parsely, and 1/4 teaspoon each of salt and pepper.  Transfer to greased 2-quart oval gratin dish or baking dish.
4. In small saucepan melt remaining 2 tablespoons of butter; stir in bread crumbs, remaining parmesan, and parsley.  Sprinkle on noodle mixture.  Bake, uncovered, 10 minutes, until crumbs are golden.  

Recipe and link:  http://www.bhg.com/recipe/pasta/butternut-squash-bake/

Week 20: Recipe #4--Chicken Kisses

These were tasty!!!  I found these on the Tasty Kitchen blog (see link below).  Pretty simple to make, and the kids loved them, too.  My daughter and niece both asked for seconds.  We added garlic powder to the chicken when cooking it, and didn't have milk so we used chicken broth instead.  Still YUMMY.  I served these with a green salad and green beans.  Makes 8 servings.

Photo from Tasty Kitchen

You'll Need:

• 4 c. cooked chicken, diced
• 8 oz. cream cheese, softened
• 8 Tblsp. butter, softened
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 c. milk
• 1 Tblsp. minced onion
• 2 pkgs. (8 oz. size) crescent rolls
• 1 jar (12 oz. size) Heinz chicken gravy, warmed

Preparation:

1. Preheat oven to 375 degrees.
2. Mix cooked chicken, cream cheese, butter, spices, milk, and onion in a bowl.  
3. Unroll crescents and using two crescent rolls at a time (to form a rectangle), fill with stuffing.  Pinch up the corners (makes 8 packets).  
4. Bake for about 15-20 minutes.  Serve with warmed gravy.  Enjoy!

Recipe and link:  http://tastykitchen.com/recipes/main-courses/chicken-kisses/?print=1

Week 20: Recipe #3--Frito Chili Pie

This recipe isn't the healthiest dinner I've made, but I saw this on a Food Network show called, "The Best Thing I Ever Ate", and was intrigued.  Then I found this recipe on the Pioneer Woman's website (see link below).  YUM!  My sister and I started out eating it from the bag but eventually broke down and poured the contents into a bowl, for ease of eating.  It wasn't as fun, but it was still mighty tasty.  We also cut up some avocado and added that as a topping.  I served this with fruit to make myself feel better about eating the rest of the meal.  Makes 8 servings.

Photo from Pioneer Woman

You'll Need:

• 2 lbs. ground chuck
• 3 cloves garlic, minced (optional)
• 1 can (12 to 14 oz.) tomato sauce
• 1 can (10 oz.) Ro-tel (diced tomatoes and chiles)
• 1/2 tsp. salt
• 1 tsp. ground oregano
• 1 Tblsp. ground cumin
• 2 Tblsp. chili powder (more to taste)
• 1 can (14 oz.) kidney beans, drained and rinsed
• 1 can (14 oz.) pinto beans, drained and rinsed
• 1/4 c. masa (corn flour) or regular corn meal
• 1/2 c. warm water
• 8 individual bags of Fritos
• grated sharp cheddar cheese
• diced red onion (optional)

Preparation:

1. Brown ground chuck with garlic in a pot over med-high heat.  Add tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder.  Cover and reduce heat to low.  Simmer for 30 minutes.
2. Add drained and rinsed beans.  Stir to combine, then cover and simmer for another 20 minutes.  
3. Mix masa with water, then add to the chili.  Stir to combine and simmer for a final 10 to 15 minutes.  Set aside.
4. Serve by slicing the Frito bags open lengthwise.  Pile in chili and cheese, and diced onion if using.  Serve immediately with plastic forks.  

Recipe and link:  http://thepioneerwoman.com/cooking/2011/09/frito-chili-pie/

Week 20: Recipe #2--Tasty Tuna Noodle Casserole

I know I have another recipe similar to this on my blog, but this casserole was soooo much better!  If you're a fan of tuna noodle casserole, this one was yummy. Lots of ingredients, but simple to put together.  I found this recipe on the Tasty Kitchen blog (see link below).  I served this with salad and bread.  It originally made 12 servings, but I have posted the recipe as cut in half, so it serves 6.

Photo from Tasty Kitchen blog

You'll Need:

• 8 oz. uncooked egg noodles
• 3 Tblsp. butter, divided
• 1/2 med. red onion, diced
• 1 celery stalk, diced
• 1/2 med. red bell pepper, diced
• 1 clove garlic, minced
• 2 Tblsp. all-purpose flour (I used a bit more to thicken the sauce)
• 1 c. whole milk (I used 1% because it's what we had)
• 1 c. chicken stock (I used chicken broth)
• 1/2 tsp. fresh thyme, chopped fine (I used dried)
• 1/2 tsp. paprika
• 1 1/2 tsp. dijon mustard
• 1 1/2 tsp. worcestershire sauce
• 1 1/2 c. sharp cheddar cheese, shredded
• 10 oz. premium albacore tuna canned in water, drained
• 5 oz. frozen sweet peas, thawed (I threw them in before realizing they should be thawed; they turned out okay after baking)
• salt and pepper, to taste

Preparation:

1. Preheat oven to 350 degrees.  Coat a 2-3 qt. casserole dish with cooking spray or butter.
2. Cook egg noodles according to package directions.  Drain well and place in large mixing bowl.
3. While noodles are cooking, in a medium skillet melt 1 tablespoon of butter over medium heat.  Saute onions, celery, red bell pepper, and garlic until tender.  Season lightly with salt and pepper while sauteing.  Remove from heat and add vegetables to noodles in the mixing bowl.
4. In the same skillet, melt 2 tablespoons of butter.  Whisk in flour and cook for 2 minutes over medium/low heat, whisking frequently.  Slowly add milk and chicken stock, alternately, whisking constantly to prevent lumps.  Add thyme, paprika, dijon mustard, worcestershire sauce, and additional salt and pepper to taste.  Once thickened, remove from heat, stir in grated cheese and stir until melted.
5. Add drained tuna, peas, and sauce to the mixing bowl and gently combine all ingredients until evenly combined, then put it into the prepared casserole dish.
6. Bake in preheated oven for 30-35 minutes or until bubbly.

Recipe and link:  http://tastykitchen.com/recipes/main-courses/tasty-tuna-noodle-casserole/

Week 20: Recipe #1--Slow-Cooker Lentil Barley Soup

This was a great recipe for a rainy day.  Coming home after a long day at the zoo was so much nicer with the smell of this soup filling the house.  I got this recipe from a blog I follow called On Our Dinner Table (see link below).  I thought this soup was good, but it needs a little more flavor.  I'm thinking I might add some celery next time and a few more spices.  I served this with some really good bread for dipping.  Makes 6-8 servings.

You'll Need:

• 8 c. beef broth
• 4-5 large carrots, sliced
• 1 onion, diced
• 1 tsp. dried oregano
• 2 tsp. minced garlic
• 1/2 c. uncooked lentils
• 1/2 c. uncooked barley

Preparation:

Combine all ingredients into a crockpot.  Cook on low for 8-9 hours.

Recipe and link:  http://onourdinnertable.blogspot.com/search/label/Soup

Week 19: Recipe #5--Cornbread Chicken Pot Pie

I found this recipe on  MomsWhoThink.com (see link below).  This was a good meal to serve on a gray, rainy day.  Comfort food.  Plus, it's super easy to make, especially if you prepare the chicken ahead of time.  The only problem I encountered was that I think my pie dish might have been a bit too shallow, as the cornbread mixture spilled over the side when pouring it in.  I put it on a cookie sheet when baking, which made it take a little bit longer to cook.  I served this with a green salad and sliced tomatoes.  Makes 6 servings.

Photo from Moms Who Think

You'll Need:

• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 can (about 8 oz) whole kernel corn, drained
• 2 c. cubed cooked chicken
• 1 pkg. (8 1/2 oz.) corn muffin mix
• 3/4 c. milk
• 1 egg
• 1/2 c. shredded cheddar cheese

Preparation:

1. Preheat the oven to 400 degrees.  Stir soup, corn, and chicken in a 9" pie plate.
2. Stir the muffin mix, milk, and egg with a fork in a small bowl until the ingredients are mixed.  Spoon over the chicken mixture.
3. Bake for 30 minutes until the cornbread is golden.  Sprinkle with the cheese.  Serve with sliced fresh tomatoes.

Recipe and link:  http://www.momswhothink.com/quick-and-easy-dinner-recipes/cornbread-chicken-pot-pie.html