Recipes from the weekend

I made some yummy recipes while hosting my grandparents. If you like to host, then give these a try!

Biscuit-Topped Chicken Pie:
2 cups chopped cooked chicken
6 - 8 hard boiled eggs, sliced
1 can corn, drained
dash of salt
1/4 tsp pepper
2 2/3 cups chicken broth
1 can cream of chicken soup
1 recipe angel biscuit dough*

Preheat oven to 425 degrees. Place chicken in baking dish; cover with sliced eggs and drained corn. Sprinkle with salt and pepper. Mix broth and soup; pour over chicken.

Angel Biscuits*:
2 ½ cups flour
2 tbsp sugar
2 tsp baking powder
¾ tsp salt
½ cup shortening
1 cup milk
1 tbsp yeast dissolved in ¼ cup warm water

Combine dry ingredients in large bowl. Add shortening and cut in until mixture is crumbly. In separate bowl whisk together milk & yeast. Pour over dry ingredients. Roll dough into ball and knead on floured surface 20-25 times. Pat into ½ inch thickness.

Cut Angel Biscuit Dough into rounds with a biscuit cutter; arrange over chicken. Bake for 30 minutes; serve hot. Yield: 6-10 minutes.

The Best Chocolate Chip/Oatmeal Cookies:
2 cups brown sugar
2 cups white sugar
2 cups real butter, softened
4 eggs
4 cups flour
1 tsp salt
2 tsp baking powder
2 tsp baking soda
2 tsp vanilla
5 cups oats
1 cup mini chocolate chips

Mix together adding oats & chocolate chips last. Bake at 400 degrees for 6-8 minutes. Can divide recipe in half.

Spiced Oatmeal Mix:
8 cups quick-cooking oatmeal
1 1/2 cups chopped mixed dry fruit
1/2 cup sugar
1/2 cup brown sugar
2 1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp nutmeg

In a large bowl, combine all of the ingredients. Store in an airtight container for up to a month. Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a deep microwave-safe bowl, combine 1/2 cup oatmeal mix and 1 cup water. Microwave, uncovered, on high for 1-2 minutes or until bubbly, stirring every 30 seconds. Let stand for 1-2 minutes before serving. Yield: 18 servings.

Texas Flank Steak:
1/2 cup soy sauce
1/2 cup vegetable oil
3 tbsp red wine vinegar or cider vinegar
3 tbsp barbecue sauce
3 tbsp steak sauce
2 tbsp dried minced onion
1 tbsp liquid smoke flavoring
1/2 tsp garlic powder
1 (1 1/2 lb) beef flank steak

In a large resealable plastic bag, combine first 8 ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness. Yum!

Slow-cooked Mac-n-cheese:
16 oz elbow macaroni or rotelle or shells or bowtie, etc.
½ cup butter, melted
2 eggs, beaten
1 can (12 oz) evap milk
1 can (10 ¾ oz) condensed Chedder cheese soup
1 cup milk
4 cups shredded cheese, divided

1/8 tsp paprikaCook macaroni according to pkg directions, drain. Place in 5 qt crockpot; add butter. In a bowl, combine eggs, evap milk, soup, milk, & 3 cups cheese. Blend together. Pour over macaroni mixture; stir to combine. Cover & cook on low for 1-2 hours. Sprinkle with remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.

Peach Crisp:1 cup flour
½ cup brown sugar
¼ tsp salt
½ cup butter

Pat into greased 9 inch square pan. Bake at 350° for 15 minutes.

2 16oz sliced peaches
1 cup sugar
¼ cup cornstarch

Drain peaches; reserve juice in saucepan-add sugar & cornstarch. Bring to a boil stirring constantly for 2 minutes or until thickened. Stir in peaches, pour into crust.

Mix 1 ½ cups quick oats, ½ cups brown sugar, ¼ cup flour, cut into 5 tbsp butter. Mix & sprinkle over filling. Bake at 350° for 25-30 minutes. Serve with vanilla ice cream or whipped cream.

And then for St. Patrick's Day, I made a family favorite recipe:

Color-vision Cake:
1 cake mix prepared according to box instructions
1 small box lime jello (you can use any flavor, we just used lime because of St. Patrick's Day)

Mix 3 tbsp of dry lime jello into cake batter. Bake the cake according to box instructions.

Frosting:
1 1/2 cups sugar
1/3 cup cold water
2 egg whites
1/4 tsp cream of tartar
1 tsp vanilla

In the top of a double boiler combine sugar, cold water, egg whites, and cream of tartar. Add remaining dry lime jello. Beat with an electric mixer on low speed for 30 seconds.

Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, about 7 minutes or till frosting forms stiff peaks. Remove from the heat; add vanilla. Beat 2 to 3 minutes more or till it reaches spreading consistency. This frosts the tops and sides of two 8 or 9 inch cake layers or one 10 inch tube cake.

Happy Hosting!