Chicken Pot Pie

I made this last night and alas, I forgot to take a pic again,, I will get better at taking pics I promise. This was delicious and no leftovers, so that is always a good sign!!

here is the recipe!:

Shirley J universal biscuit & baking mix

Mix according to package directions, cover and set aside

6 c water

1 1/2 c Shirley J Universal Sauce

2 tsp Shirley J Chicken Bouillon

2 lb cooked chicken or turkey meat chopped up with Pampered chef food chopper

1 lb carrots peeled and sliced

1 c corn niblets

Mix water, universal sauce and bouillon and cook in med saucepan over med heat until thick.

combine all other ingredients in pampered chef's deep covered baker or other casserole dish, *stoneware ensures even cooking*

Pour sauce mix over chicken and veggies, scoop biscuit batter onto chicken mixture using the medium scoop from Pampered chef.

Put in 375 degree oven and bake for about 30 minutes.

Take out of oven and let sit for 5 minutes, serve and enjoy!

Chicken Cranberry Braid

I made this yesterday for lunch,, because no one but Kenz and I will eat it, there was plenty to have for dinner too!! It was my first time ever making a "braid bread" and it turned out really well!! I did subsitute spicy brown mustard instead of dijon. It gave it a good kick.

Shirley J Honey White Bread Mix (or any Shirley J bread mix)

Mix the following together and set aside,, this is your filling...

1/2 c. mayo

2 T. Dijon mustard

1/2 t. course ground pepper

1 can (12 oz) canned chicken (or any type of chicken you prefer)

1/2 cup chopped celery

1/2 cup dried cranberries

4 oz. Mozzarella cheese

1/4 cup almonds, slivered

Directions:

BREAD:

Mix bread according to package directions. Let bread rest for 15-20 minutes after mixing, per instructions on bag. Cut in half and set half aside.

Remove bread to floured surface; roll out into approximately 12” x 18” rectangle. Place dough rectangle on 12”x 18” sheet pan lined with parchment paper. Make 4” cuts approximately 1” wide along each 18” edge of the rectangle, leaving 4” in center for filling.

Place filling in middle of dough rectangle, smooth to fill to the edge of dough cuts. Fold the edges of the dough over to middle of the pan, covering fillings.

Alternate sides and tuck strips of dough under each other, giving the appearance of a woven top.

Cover and let rise for 10 minutes in a warm place. Brush with egg whites and bake in a 350 degree preheated oven for approximately 20 minutes or until golden brown.

With the other half of the bread I rolled it out, and cut it the same as I did for the chicken braid,, filled it with apple pie filling, then closed it up the same way. brushed it with melted butter, cinnamon and sugar.

I forgot to take a picture sadly!! And that is all gone so I can't even take a picture of it now for you!! Yep it was that delish!!!

I did find I had to cook both of these a little longer than the recipe calls for to ensure even cooking all the way through.

ENJOY!!!!

Welcome!!

I have taken on two new projects this year!! I am going full swing with Pampered Chef and loving it!! Here is my website, be sure to check out the outlet store for discounted or discontinued items,, http://www.pamperedchef.biz/trjohnson .... AND I found a wonderful new product called Shirley J. This is a product that has been used in Utah for over 30 years, and is just now being made available to the public. The Universal Sauce is our biggest seller,, This is a sauce that you would use in place of your creamed soups in your recipes, like tater tot casserole, hawaiian haystacks, shepard's pie, you get the idea. The shelf life for an unopened package of the Universal Sauce is 20+ years, once the bag has been opened it has a shelf life of 18 months, doubt it will last that long though!!! What is amazing about this product is it is just add WATER. that is all, no clumps, no lumps, easy breezy cooking at it's best!

We also have an array of bread mixes, that you do need to add yeast to as well as water. Sourdough, Honey Wheat, Honey White. YUM!!!

http://www.briteneasycooking.com

Along with our Just add Water Universal sauce, we also have fudge brownie mix, universal cookie mix, universal sweet roll mix, cornbread, and universal biscuit mix.

For spices we have amazing bouillon, in beef and chicken,, one small container replaces 100 of those teenie tiny tinfoil wrapped pieces of torture that we buy at the grocery store! You only need to use 1/2 tsp per cup of water for the bouillons. We also have a dry bbq mix, dutch oven/slow cooker mix, and AMAZING pizza/pasta mix. I plan on posting recipes weekly as I plunge my way through using these different products!! I hope you have fun trying these with me and enjoy some briteneasy cooking!!!

Rhonda