Gingerbread Crinkles

Today we have a guest who never disappoints - a little something from Krysta's kitchen to warm your bellies! :)


I found this recipe on a foodie blog that I frequent almost daily. Why do I go to this blog nearly everyday, you ask? Because the recipes simply DO NOT disappoint! I love checking to see what new things Annie is whipping up in her kitchen - and using them for inspiration in my own kitchen!

This dough works to make cut-out cookies as well, I just find most cut-out cookies to be a bit on the large side for my taste - and I like the "rustic" look of the crinkles.

So, without further ado - here is the recipe! I hope you enjoy!


Gingerbread Crinkles
(adapted from recipe found at Annie's Eats)

4 Cups All-Purpose Flour
1 Tsp Salt
1½ Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Ground Cinnamon
1½ Tsp Ground Cloves
2 Tsp Ground Ginger
1 Tsp Ground Nutmeg
1 Cup Unsalted Butter, room temperature
1 Cup Sugar
1 Cup Molasses
1 Large Egg

  • In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
  • Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated.
  • Cover the bowl and chill the dough for at least one hour.
  • Preheat the oven to 350° F. Line baking sheets with parchment paper. Using a 1 Tbsp scoop (I used the smallest Pampered Chef scoop) form a ball and roll it in the granulated sugar - then place on the parchment lined sheet about 2 inches apart. Take a fork and flatten the ball to about a 1/4 inch thickness.
  • Bake for 10 minutes.
  • Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely.


Creamy White Chili

A great way to warm up on a cool day!  This chili has just the right amount of kick, without sending the kids running!  We serve ours over some sticky white rice, with cheese sprinkled on top (I dare you to try it).  YUM!


Creamy White Chili

1 lb Boneless, Skinless Chicken Breasts, cut into 1/2" cubes
1 Medium Onion, chopped
1 1/2 Tsp Garlic Powder
1 Tbsp Oil
2 - 15 1/2 oz Cans Great Northern Beans, rinsed and drained
1 - 14 1/2 oz Can Chicken Broth
1 - 4 oz Can Chopped Green Chilies (add another can for more kick)
1 Tsp Salt
1 Tsp Ground Cumin
1 Tsp Dried Oregano
1/2 Tsp Ground Pepper
1/4 Tsp Cayenne Pepper
1 Cup Sour Cream
1/2 Cup Whipping Cream

In large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.  Remove from heat, stir in sour cream and cream.  Serve immediately.


Pumpkin "Brownies"

Looking for a healthier "brownie" when the mood strikes?  Well, this one should do the trick.  :)  Close to the consistency of cake, but denser/chewier with yummy dark chocolate bits!  I definitely intend on trying this without the chips and maybe just sprinkling a little powdered sugar on top. good!


Pumpkin Brownies

1 1/4 Cups Whole Wheat Flour (I use the blend that has white flour)
1 Cup Brown Sugar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Pumpkin Pie Spice
1 Tsp Nutmeg
1 Cup Pumpkin Puree (canned is fine)
1/4 Cup Buttermilk
1/4 Cup Canola Oil
2 Eggs, beaten
2 Tsp Vanilla
1 Cup Dark Chocolate Chips (Ghiradelli 60% Cocao Chips)

Preheat oven to 375 degrees.  Spray 9x13 pan and set aside.  Combine all dry ingredients, then add pumpkin puree, buttermilk, oil, eggs, and vanilla, mix well.  Fold in chocolate chips and spread into prepared pan.  Bake in center of oven for 30-40 minutes.



Oh man, just the smell of these baking...  These are the melt in your mouth goodness, Grandma always served in the fall, at Thanksgiving, or maybe even Christmas.  If you love spice in the fall, you won't want to by-pass this recipe.  I use butter flavored Crisco when I make these - if you wish to use butter, they will just be a little more crunchy.  When mixing the dry ingredients, I simply use a whisk to stir them together - no sifting necessary. :)


Gingersnap Cookies

2 Cups Flour
1 Tbsp Ground Ginger
2 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/2 Tsp Salt
3/4 Cup Shortening
1 Cup Sugar
1 Egg
1/4 Cup Dark Molasses
1/3 Cup Cinnamon Sugar

In medium bowl; sift together flour, ginger, baking soda, cinnamon, and salt - set aside.  In separate mixing bowl, beat shortening until fluffy then slowly add sugar.  Add egg and molasses until well combined.  Lastly, add flour mixture a little at a time, a soft ball of dough will form.  Scoop/make 1" balls of dough and roll and in cinnamon sugar.  Place on ungreased cookie sheet and bake in 350 degree oven for approximately 10 minutes.  Remove from pan and cool on wire racks.

Yields: Approximately 3 Dozen Cookies


Cream Cheese Cut-Out Cookies

Happy Halloween from MCC!!  Hope all of your gouls and goblins are ready for tricks and treats tomorrow.  :)  I love this recipe!  I've had this recipe since my high school days of baking cookies with my good friend Laura.  This is my go-to cut-out recipe for every season - here are some delightful pumpkins for you all!!


Cream Cheese Cutout Cookies

1 Cup Butter, Softened
1 - 8 oz Package Cream Cheese, Softened
1 1/2 Cups Sugar
1 Egg
1 Tsp Vanilla
1/2 Tsp Almond Extract
3 1/2 Cups Flour
1 Tsp Baking Powder

In mixer, beat butter and cream cheese until well combined.  Add sugar and beat until fluffy.  Then, add egg, vanilla, and almond extract - beating well after each addition.  In another medium bowl, mix flour and baking powder - slowly add flour mixture to cream cheese mixture, beating until well-combined.  Divide dough in half, cover, and chill for 1-2 hours (or overnight) until dough is easy to handle.  On floured surface, roll dough to 1/8" thickness.  Cut with cookie cutters and place on ungreased cookie sheets.  Bake in 375 degree oven for 8-10 minutes (top will just be starting to brown).  Remove to wire racks to cool.  Decorate with almond frosting.

Almond Frosting

The perfect cut-out cookie frosting recipe!  Vanilla extract can be used in place of the almond (if your pantry needs stocking like mine).  This recipe makes the perfect amount of frosting for one batch of these cookies.  :)

Almond Frosting

2 Cups Powdered Sugar, sifted
2 Tbsp Butter, softened
1/4 Tsp Almond Extract
4-5 Tsp Milk

In bowl, beat powdered sugar, butter, and extract until smooth.  Beat in enough milk until frosting gets to piping consistency.  For spreadable frosting, add a little more milk.  Stir in a few drops of food coloring, if desired.



I ran over here quick today realizing it had been awhile since I last posted.  Then, I actually looked when my last post was and determined it has been over two weeks!  I'm so sorry - I just wanted to let you know, I'm still baking and cooking up new recipes! :)  Our household's schedule has been uprooted and probably won't calm down for a few more weeks.  BUT, I do promise I'll get some more scrumptious recipes up for your enjoyment and that give-away I've been promising SOON!

Hope you're enjoying the cooler weather!  It seems Fall is here to stay in my neck of the woods!


Easy Egg Bake

I got this recipe from sister-in-law many years ago now.  It's an easy, go-to type of egg bake that never fails me.  It's nothing fancy, but the flavor is all there!  This recipe is also nice because it doesn't require you to make it the night ahead, you just whip it together the morning you want it!


Easy Egg Bake

3 Cups Seasoned Croutons (the small ones work best, but it really doesn't matter)
3 Cups Shredded Cheese (use whatever your heart desires - I used cheddar on this particular day)
Bacon, Ham, or Sausage - cooked/cubed/cut-up
1 Can Cream of Mushroom Soup
10 Eggs, Beaten
2 Cups Milk

Preheat oven to 350 degrees.  Layer croutons, cheese, and meat.  Mix soup, eggs, and milk together well (I use an immersion blender) and pour over croutons.  Bake for 1 hour.


Pumpkin Cream Cheese Muffins

We have had some beautiful, almost fall-like, weather in my area.  With cooler weather, I usually have the desire to bake more and these beauties were first on my list!  I've had this recipe in my stash since I first saw it over at MKC - her recipe's haven't failed me yet, this one included!  Talk about YUMMY!!
Note:  If you don't have fresh pumpkin puree, you can use one - 15 oz can without any problems.  Also, as you can see, I'm not real picky about my cream cheese being in the center - you can be as picky as you want when you make them! :)


Pumpkin Cream Cheese Muffins
Yields: 24 muffins

3 Cups Flour
1 Tsp Cinnamon
1 Tsp Nutmeg
1 Tsp Ground Cloves
1 Tbsp Pumpkin Pie Spice
1 Tsp Salt
1 Tsp Baking Soda
4 Eggs
1 1/4 Cups Oil
2 Cups Sugar
2 Cups Pumpkin Puree

1 - 8 oz Brick Cream Cheese
1 Cup Powdered Sugar

Streusel Topping:
1/2 Cup Sugar
1/4 Cup Flour
4 Tbsp Cold Butter, cubed
1 1/2 Tsp Cinnamon

Prepare the filling first by combining the cream cheese and powdered sugar - whip until smooth.  Form into a log on plastic wrap or wax paper - make sure the diameter is small enough to fit into the well of a muffin pan.  Wrap the log up tightly and freeze until slightly hardened - 1 to 2 hours.

For the muffins: combine the flour, spices, salt and baking soda in a medium bowl.  Mix well and set aside.  In a separate large bowl combine the eggs, vegetable oil, sugar, and pumpkin - mix until well combined.  Add in the dry ingredients - mix until just combined.

For the streusel topping: combine all the ingredients in a small bowl, mix together with a pastry blender or two forks until crumbly.

Preheat oven to 350 degrees.  Line two muffin pans with paper liners.  To assemble muffins, fill each muffin well 1/3 full with batter.  Remove the cream cheese log from the freezer and slice into 24 equal slices.  Place a slice on top of the batter in each muffin well and gently press just slightly into the batter (not to the bottom).  Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese.  Sprinkle the struesel topping over the top of the batter.  Bake the muffins for 18-20 minutes, until a toothpick inserted in the top of the muffin comes out with moist crumbs.  Let cool completely on wire rack before serving.

**I don't have two muffin tins and I didn't feel like doing two batches, so I poured the rest of the batter into my small loaf pans.  I had to bake about 20 minutes longer, but they worked out perfect!  You could easily put this recipe into a bundt pan (you wouldn't need the struesel topping) and just bake a little longer.  So this batch yielded 12 muffins and 4 mini loaves.  :)


Baked Apple Pudding

I grew up eating this dish at my grandparent's river home every summer.  They had several apple trees that we were always helping clean apples up from.  I'm pretty sure I'll never be able to pare apples as well or fast as my Grandpa could (he must have really liked this stuff)!

This could be named a few different things - crustless dutch apple pie, apple crisp, but I'm going to stick with my gram's original name of baked apple pudding! :)  This is pretty much a throw together dish, so I've done my best to get measurements close.  The recipe below is made in an 8"x8" pan (a 2 quart casserole dish could easily be used) - make a double batch for 9"x13".

Eat warm or cold, with ice cream, whipped cream, or my personal favorite, heavy cream (fat free of course!).


Baked Apple Pudding

1 Cup Sugar, divided
1 Cup Flour
1/2 Cup + 2 Tbsp Butter, Chilled

Preheat oven to 350 degrees.  Fill baking dish (8x8) with apples.  Sprinkle with sugar (1/2 cup) and cinnamon, then dot with butter (2 tbsp, cut into dots).  In medium bowl, cut (with pastry blender, forks, or clean hands) flour, last 1/2 cup sugar, and 1/2 cup cold butter until crumbly (similar to pie crust).  Cover apples with topping mixture.  Bake for 45-60 minutes, until apples are tender when you test with fork.


A Little Teaser!

I've been hinting at a give-away on and off for a few's a little teaser of what's coming very soon!! :)

Make sure to share MCC with your friends on Facebook!

Have a great weekend! :)


Tip: How to Make Your Own Buttermilk/Sour Milk

Have a recipe that calls for buttermilk or sour milk and you don't have any in the fridge?

You can easily make your own by taking 1 cup of milk (preferably whole milk) and adding 1 Tbsp vinegar - let sit for 5 minutes.  Woolah - sour milk!


Penuche Frosting (noun) Also, panocha. Northern, North Midland, and Western U.S. a fudgelike candy made ofbrown sugar, butter, and milk, usually with nuts.

I came across the recipe for this frosting in a book of my grandma's treasured recipes that was passed on to me.  It took me a minute to remember what this tasted like or looked like based on the name of it (amazing how fast we get attached to having a picture with a recipe), then it dawned on me, this was the stuff that tasted like caramel!! :)

This is an incredible frosting!  I love it on spice cake, but it's yummy on many other cakes too!  


Penuche Frosting

1/2 Cup Butter
1 Cup Brown Sugar
1/4 Cup Milk
1 3/4 - 2 Cups Powdered Sugar

In medium saucepan, melt butter then add brown sugar.  Bring to boil, stir constantly for 2 minutes.  Stir in milk and bring to boil again.  Remove from heat, cool to lukewarm (I only let it sit for about 5 minutes), then add powdered sugar (too keep from having to whisk your wrist off to get lumps out, pre-sift powdered sugar...or just don't worry about it like me).  Add a little hot water if it becomes too thick to spread.  Spread quickly onto cooled cake.  

Applesauce Spice Cake

Last fall I canned a bunch of applesauce - aside from how yummy it is to eat straight out of the jar, I love using it in baking.  It adds a lot of moisture to cakes and also reduces fat (by removing the need for oil) without removing flavor.  This recipe is one of my favorite ways to use it! :)  I then topped off the cupcake version with Penuche frosting!


Applesauce Spice Cake

3 Cups Flour
2 1/4 Tsp Baking Powder
1 Tsp Salt
3/4 Tsp Baking Soda
3/4 Tsp Cinnamon, ground
1/2 Tsp Ginger, ground
1/4 Tsp Allspice, ground
1/4 Tsp Nutmeg, ground
3/4 Cup Butter, Softened
1 1/2 Cups Brown Sugar, Packed
3 Large Eggs
1 Tsp Vanilla
1 1/2 Cups Applesauce, unsweetened
1/3 Cup Buttermilk

Preheat oven to 350 degrees.  Grease and flour 9"x13" pan.

In medium bowl whisk together flour, baking powder, salt, baking soda, cinnamon, ginger, allspice, and nutmeg - set aside.

In large bowl, cream butter and brown sugar until fluffy.  Beat in eggs, one at a time.  Then, add vanilla.

Next, stir flour mixture into butter mixture, alternating with applesauce and buttermilk - making 3 additions of dry ingredients and 2 of wet ingredients.  Spread into prepared pan.

Bake for approximately 30-35 minutes or until cake tester comes out clean from center.  Let cool in pan on rack.

Note: Recipe yields approximately 30 cupcakes - bake for 15-20 minutes (don't overbake).


Double Peanut Butter Chocolate Chip Cookies

Wow...that's a mouthful of a name for a cookie isn't it?!  As you all can probably tell, I have a thing for anything with peanut butter and chocolate.  For example, this recipe, this recipe, and this recipe!  I also have a thing for cookies. :) Throw the two together and I have to control myself from eating a whole batch and drinking a gallon of milk with them! 

This is a big batch (makes about 4+ dozen) and could easily be halved.


Double Peanut Butter Chocolate Chip Cookies

2 1/2 Cups Flour
1 1/2 Tsp Baking Soda
1 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Butter, Softened
2 Cups Peanut Butter (1-16oz jar will do the trick)
1 1/2 Cups Sugar (Plus some for rolling the dough in)
1 Cup Brown Sugar, Firmly Packed
2 Large Eggs, room temperature
2 Tbsp Milk
2 Tsp Vanilla
1 Cup Peanut Butter Chips
1 Cup Chocolate Chips

Preheat oven to 350 degrees. 

In a large bowl, combine flour, soda, powder, and salt.  Set aside.

In another large bowl, cream butter and peanut butter until fluffy.  Add the sugars and beat until smooth.  Then add eggs, one at a time, mixing well after each.  Add milk and vanilla extract.  Add flour mixture and beat thoroughly.  Stir in chips.  Roll rounded teaspoonfuls in sugar and place on pan.  Flatten with a fork in crisscross pattern (like picture above) or flatten with a spatula/bottom of a glass, back of spoon, etc.  Bake for 10-12 minutes (do not overbake - cookies will appear underdone).  Let cool on cookie sheet for 1-2 minutes before transferring over to cooling racks to cool completely.


Chocolate Peanut Butter Birthday Goodness!

Today is my birthday and birthdays call for yummy treats!  I love peanut butter, I love chocolate, and when you put them together - bliss!

I made these beauties with this recipe - one box of mix gave me over 40 cupcakes!  I just use my ice-cream scoop (or Pampered Chef Large Scoop) for uniformly sized cupcakes.  Instead of chocolate chips, I took a bag of mini Reese's peanut butter cups and diced them up.  Before I folded the peanut butter cups in, I tossed them lightly in flour to keep them from sinking in the batter while baking.

I could probably eat the cupcakes just by themselves, but to take them to that next level I decided to top them off with some peanut butter frosting!  I made this frosting and then at the end added 1/2 cup of creamy peanut butter.

Ohhh these are soo tasty!!  Enjoy!


Basic Buttercream Frosting

I love this buttercream frosting recipe!  I have several buttercream frosting recipes, but this one definitely is my favorite!  I've added cocoa powder, peanut butter, flavoring, etc to change this up with great luck.


Buttercream Frosting

1 Cup Shortening (white, not butter flavored)
4 Cups Powdered Sugar
1/4 Tsp Salt
1 Tsp Vanilla
1/3 Cup Heavy Whipping Cream (May need a few additional Tbsp to get desired consistency)

In mixing bowl, cream shortening until fluffy.  Slowly add powdered sugar until blended; then add salt, vanilla, and whipping cream.  Beat for 2 minutes until good and fluff.  Add a tablespoon of cream at a time to get frosting to desired consistency.


Chocolate Zucchini Cookies

These beauties are incredible!  No one (even your picky kids OR spouse) will taste the vegetables in these! They bake up soft and cake-y and have the most wonderful flavor. 

If you just grate the zucchini, it will be more noticeable in the cookie.  I use my food processor and grind it up a little more after grating so it's less visible.  Either way, you won't notice a texture difference in the cookie.


Chocolate Zucchini Cookies

1 Cup Grated Zucchini
1 Cup Brown Sugar
1 Tsp Baking Soda
1/2 Cup Butter, softened
1 Egg
1 Tsp Vanilla
2 Cups Flour
1/2 Tsp Salt
1 Tsp Cinnamon
2 Tbsp Cocoa
12 Oz Semi-Sweet Chocolate Chips
1 Cup Chopped Walnuts (Optional - I don't use them)

Combine zucchini, brown sugar, baking soda, and butter until blended.   Add egg and vanilla into zucchini mixture.  Add remaining ingredients - folding in chocolate chips and nuts (if desired).  Chill dough for 1 hour.  Drop by heaping teaspoonfuls onto ungreased pan.  Bake at 375 degrees for approximately 10 minutes.  Don't over-bake cookies, you'll want them soft to the touch, but not gooey in the middle after cooling.

Yields approximately 30 - 2" cookies.


Rainbow 12-Layer Jello

This is very time consuming, however it is not hard at all!  I like to do it on days I know I'll be around home in between other chores.  It's very much worth the time spent - so yummy and pretty!  You can certainly use whatever Jello flavors you want to get your own design (ie; red and green for Christmas, blue and red for July 4th, etc).  This definitely delights kids and adults!


Rainbow 12-Layer Jello

6 - 3oz Jello Packages
2 Cups Sour Cream
6 Cups Water

Add 1 cup boiling water to 1 package.  Stir until dissolved - divide in half. 
Add 1/3 cup sour cream to one half and stir until smooth. 
Pour into 9"x13" pan (I like to use my glass Pyrex pan).
Chill 25 minutes. 
Add 2 Tbsp cold water to remaining Jello and pour over first layer. 
Let set 15 minutes. 
Repeats steps for each additional flavor. 
When completely cooled and firmed, slice into squares and serve!


Italian Pasta Salad

This is definitely one of my "gold-star" recipes when I'm reaching for something to bring to a party or potluck!  I aquired this recipe from my cousin Jodie - her recipes are ALWAYS incredible and tasty!  I've made this so many times and just love all the flavor it has.  I know so many who love the "other" Italian salad (you know the one, with pepperoni and spiral noodles?!), this will trump it any day - I promise!  I've often prepped everything at home and then mixed it all together when we've been away camping.  Tip: if making this the night before serving, leave out tomatoes until shortly before serving as they tend to make the salad a little runny.


Italian Pasta Salad

1 lb Medium Shells, cooked according to package instructions

1 Cup Mayonnaise
3/4 Cup Italian Dressing
1 Tbsp Oregano
1 Tsp Pepper

1 Cup Celery, diced (I like mine small)
6 oz Black Olives, sliced
8 oz Feta Cheese, crumbled
1/2 Cup Shredded Parmesan
2 Large Tomatoes, diced

Make pasta according to package directions; drain and rinse with cold water.  In medium bowl, mix mayonnaise, Italian dressing, oregano, and pepper.  In large tupperware bowl (what I usually serve mine in, but no need to mess up another bowl mixing when you can do it all in one!), fold together celery, black olives, cheese, and tomatoes.  Fold in noodles and sauce until well coated.  Refrigerate for 30 minutes before serving.


Cinnamon Streusel Coffee Cake

I'm a lover of pretty much anything that involves cinnamon, then throw in a "cake" that I can justify eating for breakfast and I'm pretty darn excited!


Cinnamon Streusel Coffee Cake

Streusel Topping:
1 1/4 Cups Granulated Sugar
1/4 Tsp Sale (if you use unsalted butter)
1 1/2 Cups Flour
1 Tbsp Cinnamon
6 Tbsp Butter, melted

1 Cup Brown Sugar
1 1/2 Tbsp Cinnamon
1 Tsp Cocoa Powder

3/4 Cup Butter
1 Tsp Salt (1 1/4 Tsp if using unsalted butter)
1 1/2 Cups Granulated Sugar
1/3 Cup Brown Sugar
2 1/2 Tsp Baking Powder
2 Tsp Vanilla
3 Large Eggs
3/4 Cup Sour Cream or Plain Yogurt
1 1/4 Cups Milk
3 3/4 Cups Flour

Preheat over to 350 degrees.  Lightly grease 9"x13" pan or two 9" round cake pans.

Make the topping by whisking together the sugar, salt, flour, and cinnamon.  Add the melted butter, stirring until well combined.  Set topping aside.

Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder.  (Note: the cocoa powder is used strictly for color, not flavor, leave it out if you like.)  Set aside.

For the cake: in a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.  Add the eggs one at a time, beating well after each addition.  In a separate bowl, whisk together the sour cream/yogurt and milk till well combined (the lumps do not need to be whisked out).  Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

Pour/spread half the batter into the prepared pan, spreading all the way to the edges.  Sprinkle the filing evenly atop the batter.  Spread the remaining batter atop the filing.  Use a table knife to gently swirl the filling into the batter (like making a marble cake - don't get too carried away).  Sprinkle the topping over the batter in the pan.

Bake the cake until it's a dark golden brown around the edges and a toothpick/cake tester in the center comes out clean.  When the center is pressed it should spring back.  Approximately 55-60 minutes for a 9"x13" and 50-55 minutes for the 9" round pans.

Allow to cool 20 minutes after removing from oven before serving.


Strawberry Rhubarb Pie

Can we all say... "mmmmmmmmm!"

My rhubarb grows and grows and grows!  I'm always trying to use up its delicious goodness and this pie is one of the perfect ways.  I hope to get a few more rhubarb recipes up, but we'll see how busy the kids keep me around here! :)  This recipe makes 1 pie - serves 8 or maybe more if you share better than I do!


Strawberry Rhubarb Pie

Pie Crust:
1/2 Cup (1 Stick) VERY Cold Butter
1 Cup Flour
1/8 Cup Sugar
1/8 Tsp Salt
1/8 Cup Cold Water, plus additional Tbsp or so if needed

2 3/4 Cups Rhubarb, Sliced (about 5-6 stalks)
2 Cups Sliced Strawberries
2/3 Cup Sugar
3 Tbsp Corn Starch

Streusel Topping:
1 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup Cold Butter

Crust: In a food processor or in a large bowl, if mixing the dough by hand, combine the flour, sugar, and salt. Mix for a second or two to blend. Add the butter and, on low speed or by hand with two knives or a pastry cutter, work the mixture until it is crumbly and the largest pieces of butter are no bigger than a pea. The butter should remain cold and firm. If the butter is becoming too soft, refrigerate the mixture for a 10-15 before continuing. Once the butter/flour mixture resembles large coarse crumbs, on low speed or tossing with a fork, if mixing by hand, sprinkle the cold water evenly over the flour mixture, and mix just until it pulls together in a shaggy mass. Add a tablespoon of cold water additionally at a time if the dough isn’t pulling together well. The object isn’t to have a smooth, tight ball of dough – the dough should still have loose pieces of flour here and there but should just start coming together when the water is mixed in.  Dump the dough out onto a work surface. Using your hands, pull the dough together and gently press it into a large ball. It should start joining more cohesively and forming more of a dough-like consistency.  Using a lightly floured work surface, begin rolling from the center of the dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. The lifting and turning is important because this will let you know if the dough is sticking and if more flour is needed on your work surface.  Carefully fold the dough into quarters and place in the pie dish.  Ease the dough into the bottom and up the sides of the pie dish without stretching (if the dough is stretched to fit the pie plate, it will shrink while baking). Using kitchen shears or a sharp knife, trim the excess dough around the edge of the pie plate so that there is still about 1/4 to 1/2-inch hanging over the edge of the pie plate. Fold this excess under the edge of the pie to form an extra thick edge on top of the pie plate rim. Flute the edges with your fingers. Cover the pie plate loosely with plastic wrap and refrigerate for at least 15 minutes or up to overnight before filling and baking.

Filling:  In a medium-large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture should be thick and syrupy after being stirred well.  Pour the strawberry/rhubarb mixture in the crust, using a large spoon to fill evenly. 

Streusel:  In a small bowl, combine the flour and brown sugar. Cut the butter into pieces and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs. Sprinkle the streusel topping evenly over the top of the pie.

Place the pie on a rimmed baking sheet and bake at 400 degrees for 50-55 minutes, covering the pie crust edges halfway with foil to prevent over-browning.

Let the pie cool completely before cutting into pieces. Serve with a dollop of freshly whipped cream, if desired.


Grilled Island Chicken

This recipe came via My Kitchen Cafe and it did not disappoint!  Incredibly tender and oh so flavorful!  I marinated three chicken breasts, but I think the marinade would easily do more.


Grilled Island Chicken

1/3 Cup Vegetable Oil
3 Tbsp Lemon Juice (freshly squeezed is best)
1 1/2 Tbsp Soy Sauce
1 Clove Garlic, minced
1/2 Tsp Dried Oregano
1/4 Tsp Salt
1/4 Tsp Ground Pepper
2-4 Chicken Breasts

Combine all ingredients in gallon Ziploc bag.  Shake well until the marinade is well mixed.  Add chicken to bag - press out all air from bag and seal tightly.  Refrigerate and let marinate for up to 10 hours (3 hours at minimum).

Preheat grill.  Cook on grill for approximately 7 minutes each side or until center is no longer pink (approximately 165 degrees internal temp).  Remove from grill and tent with foil for about 5 minutes before serving.


"More Than Ordinary" Banana Bread

This is my "go-to" banana bread recipe.  When I look at my counter and see overly ripe banana's - I either make these bars or a batch of this bread.  I use my own canned applesauce to lessen the calories (which is why my bread is a bit darker), but if you don't have applesauce on hand, use equal parts oil.  If you don't wish to have coconut flecks in your bread, banana instant pudding works well (or really whatever you happen to have in the cupboard for instant pudding). Recipe yields 2 large loaves.


Banana Bread

5 Eggs
1 1/2 Cups Applesauce
1 1/2 Cups Sugar
2 Cups Mashed Bananas (approximately 4-5 bananas)
1 Tsp Vanilla
1 Tsp Salt
1 Heaping Tsp Baking Soda
1 Heaping Tsp Cinnamon
2 1/2 Cups Flour
1 Pkg Instant Coconut Puddin

Preheat oven to 350 degrees.  Mix eggs, applesauce, sugar, bananas, and vanilla together until blended.  Add dry ingredients until moistened, then beat for a couple minutes until well combined - batter will remain a little lumpy.  Pour into prepared (greased and floured) bread pans and bake for 45-60 minutes until toothpick inserted in center comes out clean.


Fruit Dip!

I've been making this fruit dip for a LONG time.  I would honestly eat it with a spoon out of the bowl if I didn't like dipping actual fruit in it so much.  Besides being so yummy, it's easy!  Enjoy with green apple slices, strawberries, grapes, or any other fruit that suits your fancy! :)  Flavored cream cheese could be used to change this up if your heart desires it!

Fruit Dip

1 - 8 oz Package Cream Cheese, room temperature
1 - 7 oz Jar Marshmallow Fluff

Mix on medium-high until smooth.  Refrigerate until set (approx 1 hour).  Dip away!


Summer = Pie!

My husband and I went out to Perkin's for dinner a few weeks back - exciting date nights around here, let me tell you! ;)  Their promotion at the time was "Lemon Days" and it included this wonderfully, scrumptious looking Lemon Ice Box Pie!  If my computer wasn't so cranky, I'd have a picture from Perkin's themselves of the pie.(to compare, of course!)  Alas, my computer is cranky and Perkin's is onto another promotion.  I ate every last morsel and then decided I had to recreate it in my kitchen.  Oh and is it ever wonderful!  This recipe could easily be simplified by buying a can of lemon filling for the middle layer and using cool whip for the top - essentially the only thing you would be making by hand would be the first layer.  Because the fillings I made were recipes for one pie all by themselves, this recipe makes two pies with the multiple fillings.  FYI: If you go the fresh squeezed route, you're going to need about 6 lemons for these beauties!


Lemon Ice Box Pie

2 Graham Cracker Crusts (I'm lazy, I buy the pre-made crusts - for under $2 a piece this saves lot of my sanity!)

Layer 1:
1 - 8 oz Package Cream Cheese, room temperature
1 - 14 oz Can Sweet-Condensed Milk
1/2 Cup Fresh Lemon Juice
1 Tbsp Lemon Zest
1 Tsp Vanilla

Mix all ingredients on medium speed until smooth.  Pour half into each pie crust and put in refrigerator.

Layer 2:
2 Cups Water
1 Cup Sugar
1/2 Cup Cornstarch
5 Egg Yolks, beaten
1/4 Cup Butter
3/4 Cup Lemon Juice
1 Tbsp Lemon Zest
1 Tsp Vanilla

Bring the water to a boil in a large, heavy saucepan.  Remove from the heat and let rest 5 minutes.  Whisk the sugar and cornstarch together.  Add the mixture gradually to the hot water, whisking until completely incorporated.  Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil.  The mixture will be very thick (almost instantaneously).  Add about a cup of the hot mixture to the beaten egg yolks, whisking until smooth.  Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly until mixture comes to a boil.  Remove from heat and stir in butter until incorporated.  Add lemon juice, zest, and vanilla - stirring until combined.  Cool filling for 15-20 minutes or more - cover with plastic wrap to keep skin from forming.  Once almost room temperature or only slightly warm, spoon half over first layer and smooth out. 

Put in refrigerator overnight to completely set.

Layer 3:
1 Pint Whipping Cream, very cold

Whip cream, adding sugar and vanilla to taste, until semi-hard peaks form.  Spoon over pies generously!



These little beauties are soooo EASY to make! They remind me of the mini donuts you get at the fair - all hot and wonderful, but much cheaper!

All you need for these is a can of biscuits - I used the little can (not the grands) for a smaller donut...
  • Pull the biscuits apart
  • Poke a hole in the center of each biscuit (I use the end of a wooden spoon) - stretch it out a little bit, otherwise it'll "grow" shut during frying. If you use the bigger biscuits you can use a bottle cap to cut the center out.
  • Fry in about 1/4" or more of HOT oil (I use canola or a canola/vegetable blend) in a frying pan - flip over when slightly browned and brown other side.
  • Remove from oil and let stand on paper towel to absorb any excess oil
Now the fun part...I put mine in a paper bag with cinnamon and sugar, shook them all around and got the yummy result above. You can also shake them in a bag with powdered sugar or make an easy glaze with powdered sugar and milk.



Wacky Cake & Chocolate Frosting

I love this recipe for so many reasons - it's so easy, I usually have everything in my pantry, it's ooey-gooey goodness, and did I mention it's easy?!  Another added bonus it this is egg-free for those with allergies.  I've included my favorite frosting recipe for with this, but you could easily use pretty much any kind of frosting your heart desires!


Wacky Cake

3 Cups Flour
2 Cups Sugar
1/2 Cup Cocoa
2 Tsp Baking Soda
1 Tsp Salt
2 Tbsp Vinegar
2 Tsp Vanilla
2/3 Cups Oil
2 Cups Cold Water

Mix flour, sugar, cocoa, baking soda, and salt together well. Make three "wells" in the dry ingredients - add vinegar, vanilla, and oil into each well. Pour cold water over everything and mix well. Pour into 9x13 greased and floured pan. Bake at 350 degrees for 30-35 minutes.

I usually always heat my ingredients on the stove. Also, depending if I want the smooth (ganache-like) frosting shown in the picture above or a fluffy chocolate frosting changes how I complete the recipe. To make the glossy, thinner frosting above - once butter, cocoa, and buttermilk are heated whisk in (sifted) powder sugar, vanilla, and salt until smooth - pour onto hot cake. If I want the fluffier stuff (which is just as delish) I mix everything in my mixer with the whisk attachment until really smooth and fluffy!

Chocolate Frosting

1/2 Cup Butter
1/4 Cup Cocoa
6 Tbsp Buttermilk (I've used heavy cream with no problems)
2 1/2 Cups Powdered Sugar
1 Tsp Vanilla
1 Tiny Pinch Salt
(optional) 3/4 Cup Chopped Walnuts

Put butter, cocoa, and buttermilk in bowl - heat in microwave until boiling. Pour hot mixture in mixing bowl; add powdered sugar, vanilla, and salt - beat until smooth. Pour over hot cake (right after removing from oven). If using nuts sprinkle over frosting immediately.


Lemon Crusted Blueberry Muffins

These beauties are INCREDIBLE!! I've never had much luck with homemade muffins - they usually turn out dry and like little bricks! These, however, are so moist and wonderful! This recipe makes an incredible muffin base recipe - can't wait to see what else I can come up with it! :)


Lemon Crusted Blueberry Muffins

Lemon Sugar Topping:
1/3 Cup Sugar
Zest from One Lemon

2 Cups Frozen Blueberries (or fresh)
1 1/8 Cups plus 1 Tsp Sugar
2 1/2 Cups All-Purpose Flour
2 1/2 Tsp Baking Powder
1 Tsp Salt
2 Large Eggs
4 Tbsp Butter, melted and cooled slightly
1/4 Cup Oil (vegetable or canola)
1 Cup Buttermilk
1 1/2 Tsp Vanilla Extract


Stir together sugar and lemon zest - set aside.


Adjust oven rack to middle position and preheat oven to 375 degrees. Spray a standard (24 cup) muffin tin with cooking spray. Rinse one cup frozen berries under cold water - spread on double layer of paper towels to dry well. Bring remaining one cup berries and 1 tsp sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup (about 6-8 minutes). Transfer to a small bowl and cool to room temperature - about 10-15 minutes.

Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick. Slowly whisk in the butter and oil until combined - add in buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour - don't over mix (this is the key to moist and tender muffins).

Using ice cream scoop or large spoon - divide the batter equally into muffin tin (batter should fill cups). Spoon a teaspoonful of cooked berry mixture into the center of each muffin batter. Using a skewer (or chopstick), gently swirl the berry filling into the batter (using a figure-eight motion). Sprinkle lemon sugar evenly over the muffin batter.

Bake until the top of the muffins are golden and just firm - about 17-18 minutes. Cool muffins for 5 minutes, then transfer to wire rack and cool for an additional 5 minutes before serving.


Baked Fudge

The Pioneer Woman does it again with this, we go together like butter and cream because I think we both use it just as much! lol  If you're looking for a simple, yummy, scrumptious, knock your socks off dessert to serve some guests or just a treat to devour on the couch in your jammies, this is it!


Baked Fudge

2 Eggs
1 Cup Sugar
2 Heaping Tbsp Cocoa
2 Tbsp Flour
1/2 Cup Butter, melted
1 Tsp Vanilla

Preheat oven to 350 degrees.  Beat eggs until light in color.  Beat in sugar until just combined.  Add cocoa, flour, butter and vanilla gently until well-combined.  Pour batter into 4 large ramekins or 8x8 baking dish.  Set into another pan filled about 1/2 way with water (known as a "water bath").  Bake 40-50 minutes until the crust is crispy and the batter is just starting to set.  If you put a toothpick in it, it'll come out "dirty," but the batter won't be runny.  If you have second thoughts when you pull it out, just put it in for another 10 minutes.

Serve with sweetened whip cream or ice-cream if desired.  :)


Buttermilk Fried Chicken

Before the recipe, I had never fried chicken in my life.  KFC or my hometown's Dairyland were my go-to places when I felt the urge to have some fried chicken because fried chicken just isn't a last minute, whip up a batch kind of meal!  I love what buttermilk seems to do for any kind of recipe, so when I came across this it got put on the weeks menu pretty promptly.  We were not disappointed at all...the skin got beautifully crispy and yummy!


Buttermilk Fried Chicken

1 Fryer Chicken (2 1/2-3 lbs), cut up
1 Cup Buttermilk
1 Cup Flour
1 1/2 Tsp Salt
1/2 Tsp Pepper
Vegetable Oil for Frying

Place chicken in a large flat dish or you can use a large ziploc (you'll lay it flat while it marinates).  Pour buttermilk over chicken, cover, and refrigerate for 1 hour.  Combine flour, salt, and pepper in a large ziploc.  Drain chicken pieces; toss, one at a time in flour mixture.  Shake off excess and placed on wax paper for 15 minutes to "dry."

Heat 1/8-1/4" oil in a large skillet (I had to use 2, my biggest wasn't big enough); brown chicken on all sides.  Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender.  Uncover and cook 5 minutes longer.  Remove chicken onto paper towels to get rid of excess oil.



These really are MONSTER cookies!!  Peanut butter, oatmeal, m&m' could you go wrong?!  This makes a HUGE batch of cookies - so get out the biggest bowl you have and then find a bigger one because you're going to need it!  This recipe can easily be halved or even quartered for a more manageable bowl of dough.  I often give up on using a spoon to stir this and use my (clean) hands to mix.  These also freeze really well for a quick treat at a later date. :)


Monster Cookies

12 Eggs
2 lb Brown Sugar
4 Cups White Sugar
1 Tbsp Vanilla
1 Tbsp Corn Syrup
1 lb Butter, softened (do not substitute with margarine)
3 lb Peanut Butter
8 Tsp Baking Soda
18 Cups Raw Oatmeal
1 lb Chocolate Chips
1 lb M&M's

Preheat oven to 350 degrees.  In large bowl, dish pan, kitchen sink (kidding...eww) mix all the ingredients in the order given.  Drop on cookie sheet with an ice-cream scoop, flattening top slightly.  Bake for 12 minutes until edges are just starting to brown - do not over bake, they'll look a little doughy coming out, but will firm up as they cool.  Cool on pan for 4-6 minutes before transferring to cooling rack to finish.

Note:  One cup of oatmeal equals about 3 ounces - so, you're going to need more than just one 42 ounce canister for the full recipe.  Peanuts and raisins can also be added if desired.

Here's an adjusted recipe for a smaller batch...

Monster Cookies

2/3 Cup Butter, softened (do not substitute with margarine)
1 1/2 Cups Brown Sugar
1 1/3 Cups White Sugar
4 Eggs
1 Tsp Vanilla
1 Tsp Corn Syrup
1 lb Peanut Butter
3 Tsp Baking Soda
6 Cups Raw Oatmeal
1 Cup Chocolate Chips
1 Medium Bag of M&M's

Preheat oven to 350 degrees.  In large bowl, mix all the ingredients in the order given.  Drop on cookie sheet with an ice-cream scoop, flattening top slightly.  Bake for 12 minutes until edges are just starting to brown - do not over bake, they'll look a little doughy coming out, but will firm up as they cool.  Cool on pan for 4-6 minutes before transferring to cooling rack to finish.


Hard-Boiled Eggs

With Easter only a day away and many of you probably prepping to dye a bunch of eggs - I thought I'd share my steps to achieve the "perfect" boiled egg.  Awhile back I discovered this method in my searches to stop demolishing eggs when I tried to peel them.

In a sauce-pan, cover the eggs with cold water - just to the very top of the eggs.  Cook on high until they reach a medium-rapid boil - immediately set your timer at 9 minutes and turn the burner down to medium/high.  When the timer goes off, immediately remove eggs from heat and run cold water over them.  While running cold water over them, you can rock the pot back and forth, letting the eggs hit the sides, to loosen the egg from the shell (I skipped this step for my eggs I was going to dye to keep from cracking the shells).  Leave the eggs in cool pan, covered in water on counter for a hour or so.  Drain water and peel.

Pretty aren't they?!  Enjoy!

Tip:  use "old" eggs (usually around a week-old), as they seem to peel better.


And the winner is!!

As selected by

Commenter #5 - JODIE!!

Congrats!  Hope you enjoy your new pitcher!


Are you ready?!?!

It's time for a give-away...

you ready for it...

Molly Crocker Cooking hit the "magic" fan number (did you guess it was 75?!) over on Facebook - up for grabs is your choice of one of the two items below from Pampered Chef!! :)

Leave me a comment below telling me which you would choose!  Make sure to leave your email address if you don't sign-in to leave a comment!

Contest ends Sunday, March 28th at 5:00 PM CST!!  Winner will be chosen by

Disclaimer:  Pampered Chef is not sponsoring this give-away...they have no idea who I am...the items have been purchased by MCC because I love you all! :)  BUT if you are a vendor for some awesome cooking items and would like to see them given away on MCC feel free to contact me!


Alfredo Sauce

I went out on a quest for an alfredo sauce recipe awhile back - did you know there are about 1,000 different ways to make alfredo sauce?!  So, I compiled a few together and wound up with this and man is it gooood!! :)  Serve over pasta by itself, with shrimp, crab meat, chicken, etc


Alfredo Sauce

1/2 Cup Butter
1/4 Cup Flour
2 Cups Heavy Cream
1/2 Cup Milk
1/2 Cup Chicken Stock
1 Cup Parmesan Cheese, shredded
2-3 Cloves Garlic, minced

Melt butter over low in saucepan, add in minced garlic.  Then, slowly add in flour.  Continue stirring and gradually add in cream, milk, then chicken stock.  Increase heat to medium and cook until thickened.  Stir in parmesan cheese until smooth.  Serve hot over pasta - garnish with parsley if desired.

Note: I found a whisk worked the best to keep this smooth.


Happy Shamrock Day!

Here's yet another variation to this recipe - this time I used a french vanilla cake mix, french vanilla pudding, and (gel) food coloring to turn them green, then topped off with this cream cheese frosting! :)



Taco Pie

I was over at Tasty Kitchen looking for new things to try and decided to give this taco pie a go! :)  We really liked's quite the combination of YUM and I'm sure very low in carbs! hee hee


Taco Pie

1 lb Hambuger, cooked and drained
1/2 Cup Chopped Onion
1 Taco Seasoning Packet
2 (8 oz) Cans Crescent Rolls
1 (9 oz) Bag Fritos
16 oz Sour Cream
8 oz Cheddar Cheese, shredded

Preheat oven to 350 degrees. Cook meat. Drain and add chopped onion and taco seasoning packet. Add the water the packet calls for, and simmer as instructed on the taco seasoning packet.  Cover the bottom and sides of 9"x13" dish with the crescent rolls. Press seams together to make one continuous crust (you may not need all of the second package).  Cover the crescent roll crust with a layer of crushed Fritos. Add your meat mixture to the top of your crushed chip layer.  Spread sour cream over the meat mixture. Sprinkle cheese over the sour cream.  Top with another layer of crushed Fritos.  Cook for 30 minutes.


Double Chip Crunch Cookies

I have had this recipe for a long time.  My good friend Laura introduced them to me years ago- we were the girls in high school making cookies and brownies for our friends!  :)  I loved them so much, that when I went away for college my freshman year, I begged her to make them for me!!  Of course, she made them and I still remember getting the package of cookies and not wanting to share them with a soul!  This is definitely one of my top cookie recipes!


Double Chip Crunch Cookies

1 Cup Butter, Softened
3/4 Cup Brown Sugar, packed
1/2 Cup Sugar
2 Large Eggs
1 Tbsp Vanilla
2 3/4 Cups Flour
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Cup English Toffee Bits
1 1/2 Cups White Chocolate Chips
1 1/2 Cups Milk Chocolate Chips

Preheat oven to 350 degrees. 

Cream butter; gradually add sugars, beating well.  Add eggs and vanilla, beat well.  In a separate bowl, combine flour, baking powder, soda, and salt, stir well.  Add dry ingredients slowly to butter mixture, beating at low speed until blended.  Stir in toffee bits and chocolate chips. 

Drop dough by heaping tablespoonfuls onto un-greased cookie sheet.  Bake 10-12 minutes, until cookie is slightly browned.  Let cool slightly before transferring to cooling racks.


Something exciting coming soon...

I am so incredibly thankful for all of you who follow Molly Crocker Cooking!  It's wonderful to hear when someone tries a recipe and loves it!  My personal motto is that all recipes are meant for sharing - even the "top-secret" ones! :)

As a thank you to all of you, I will be offering a special give-away in the near future!!

Make sure you're either following the blog or become a fan on facebook!!


Chicken and Biscuit Casserole

This is a yummy dish which is very easy!  I loved that it didn't require me to cook a chicken before I could make it (although you could if you wanted) because a whole rotisserie chicken (shredded) from the grocery store was the perfect amount!

Disclaimer:  You'll  notice what almost looks like bread crumbs on top of the biscuits of my casserole...this is what happens when you're sauteing garlic and your kids decide to break out into a mini wrestling match!  I over-browned it and used it anyways!  It's amazing how fast garlic can go from pretty and nicely sauteed to crispy and over-done!!


Chicken and Biscuit Casserole

4 Cups Chicken, shredded
1/2 Cup Butter (1 Stick)
3 Cloves Garlic, minced
1 Onion, minced
3 Stalks Celery, diced/sliced (however big you like your celery)
2 Tbsp Flour
1 (14 oz) Can Chicken Broth
1 Can Cream of Chicken Soup
Salt and Pepper, to taste
2 Cups Bisquick Mix
1 Cup Shredded Cheddar Cheese
2/3 Cups Milk

Preheat oven to 400 degrees.

Melt half of the butter with minced garlic; saute for 1 minute. Set aside.

Place the shredded chicken into a casserole dish.  In a saute pan, melt the remaining butter. Saute celery and onions for approximately 4 minutes.  Lower the heat, add flour, and then chicken broth. Simmer for 2 or 3 minutes. Take off heat and add cream of chicken soup, add salt and pepper to taste.  Pour over shredded chicken and mix in well.

In a separate bowl, mix Bisquick mix, milk and shredded cheese. Drop this by rounded spoonfuls onto the chicken.

Baste the biscuits with the previously-made garlic butter and cook in the oven for 22-25 minutes.