Sharing Old Fashioned Desserts and Comfort Food, come on over to see what's baking!

Thursday, October 4, 2012

Pumpkin Shaped Candy Corn Rice Krispy Treats

Here's a fun and easy Fall and Halloween treat, Candy Corn Rice Krispy Treats.  They can be cut into a pumpkin shape by pressing a pumpkin cookie cutter into the set mixture, or just cut into squares or triangles.  Though I don't care for candy corn, mixed together with the marshmallow and krispy cereal it adds a nice sweetness and flavor!
 
1/4 cup  butter
6 cups Miniature Marshmallows
6 cups Kellogg's Rice Krispies Cereal
2 cups candy corn
Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Add remaining ingredients; using a buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool, then press cookie cutter for desired shapes.
Recipe source:  Kraft.com
Wrap them up in individual treat bags and tie with colored ribbons to give as treats.  Kids love these :)
 
 
 
Happy Halloween!
 
 
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Tuesday, October 2, 2012

Easy Chicken Pot Pie with Grands Biscuit Topping

I love one-pot/casserole meals that you can be creative with and Chicken Pot Pie is at the top of my list.  Its an easy and great way to use your leftover roasted chicken and stretch it for another complete family meal.   Add your favorite veggies and a cream mixture then top it with a flaky pastry crust to transform your leftovers into a comforting, hearty and delicious meal.  I use pie crust or refrigerated biscuit dough for the crust. This time I tried it with a thick crust made up of Grands Biscuits, if you're the type that likes a good amount of flaky topping in every bite you will love this version!  For this recipe I used leftover chicken and broccoli from the night before, chicken - pulled apart into desired bite size pieces,  and added cream of soup and additional vegetables to pull it all together.


Recipe
-Leftover Roasted Chicken, cut up into bite size pieces, about 1-2 cups - if you have less - add more vegetables
-Any combination of vegetables to equal about 2 1/2-3 cups, such as potatoes, carrots green beans, peas, broccoli- any combo will work - I used about 3/4 cup leftover broccoli florets;  then peeled and chopped 1 potato and 2 carrots into bite size pieces and boiled them until just tender.  I also chopped up 1 bunch of asparagus and boiled these for 3 minutes.
-1 can condensed cream soup, can be cream of chicken, celery or mushroom, today I used mushroom
-1/2 of the soup can of 1-2 % milk
-1/2 tsp salt  and 1/4 tsp pepper or to taste
-1/2 tsp ground sage
-1 package grands biscuits - any variety, I used the flaky layers
-1 Tbsp butter, cut into very small cubes

Preheat oven to 350 degrees. Use a casserole dish approximately 9 X 13 ".
Place your casserole dish on top burner set to low heat.  Add the cream soup and milk and stir.  When just blended add the chicken, vegetables and spices, mix until all ingredients are blended.  Turn off heat, spread mixture evenly and top with butter cubes.

  Place Grands Biscuits on top, sqeeze them all in there, you may have to cut 1 or 2 in 1/2 to make them fit.

Bake @350 for about a 1/2 hour until pot pie mixture is bubbly - and biscuits golden brown and are cooked all the way through.  Cover biscuits with aluminum foil for about 5 minutes during baking time to avoid burning tops.



 
Enjoy!

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