The Chef, The Baker, and The Mistake Maker

Surprise Cookie Pies!

INGREDIENTS

box Pillsbury® refrigerated pie crusts, softened as directed on box

Pillsbury® Ready to Bake!® refrigerated chocolate chip cookies (from 16-oz package)

milk chocolate candy drops or pieces, unwrapped

teaspoon sugar

DIRECTIONS

1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut eight 3 1/2-inch rounds from each crust. 2 Place 1 unbaked cookie in center of each of 8 of the rounds; top each with 1 candy, pointed end into cookie. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar. 3 Bake 10 to 12 minutes or until golden brown.

Shannon's Enchilada Soup

Combine 6 cups of water with chopped onion, celery, salt, pepper and chicken bouillon to taste. Add 1pd chicken breasts and simmer for 2 hours. Remove chicken, cut in to bite sized pieces

Reserve 6 cups of broth and add.....
1 can cream of chicken soup
1 can chopped green chili's
1 can enchilada sauce
1 can evaporated milk
1 8oz carton sour cream

Mix well stirring occasionally. Add chicken back to soup. When ready to serve top with grated cheese and enjoy!

Bacon and Brie Potatoes

kosher salt
20 new potatoes
5 slices thick cut bacon
1/2 cup onion diced
1 cup spring onions, chopped
4 oz brie
1/2 bunch parsley

Preparation

Preheat oven to 425. Place a thin layer of kosher salt on backing tray. Place potatoes on top and cook for 30 minutes.

Allow to cool slightly, Slice off the tops of potatoes lengthwise and scoop out the middle with a teaspoon.

Dice and fry bacon. Remove bacon, add diced onions to the pan and cook until soft about 3 minutes

Add the rest of the ingredients , including reserved bacon, to pan. Cook for 1-2 minutes. Mix in with scopped out potatoes

Spoon into shells.

Easy Chicken Enchilada's

Ingrediants
1pkg Tortillas (flour are easier to work with)
3 chicken breast fully cooked and shredded
1 pkg Mecian Flaor Shredded Cheese
1 Tub Philidelphia Cream Cheese Santa Fe Blend

How to Make It
Cook chicken breast fully without seasonings and shred
Add tub of Phili on top of shredded chicken until it is combined and melted together
Fill each Tortilla
Top with cheese and add any left over cream from pan over the top

Bake at 350 for 20 min
Serve with corn and spanish rice

Simple Crock Pot Pot Roast

1 Rump Roast
1 Bag frozen green beans
1 Bag fresh or Frozen small Carrots
1 Carton Mushrooms
1 Can Beef Broth
1 Can of Water
1 Pkg Pot Roast Seasoning (McCormick)

Combine all ingrediants in crock pot cook on low 8 hours!

Serve with biscuits!

Baked French Toast

Ingredients

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

Directions

Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.

Nutritional Information

Amount Per Serving Calories: 395 | Total Fat: 19.8g | Cholesterol: 186mgPowered by ESHA Nutrient Database

Weight Watchers Chicken Taco Soup