Spring Has Sprung, Right?

The calendar says it’s so, and forecasts for the week agree, but I’m just not so sure about it, myself. Some of my “senior” buddies who keep me on track tell me winter’s not over just yet. But, it doesn’t hurt to hope and we know it can’t be long. As we bid farewell to March, it’s a good time to be thinking about lighter, simpler meals. I promise to come through on a regular basis for the more health-conscious of my readers, but for those not necessarily counting fat grams and calories, we’ll have a little fun with this week’s simple treats.

Quick and Easy Chicken Pot Pies

2 pkg. frozen deep dish pie shells (4 shells)
1 can chicken broth
2 whole chicken breasts, boned and skinless
1 Tbsp. chopped onion
1 Tbsp. chopped parsley
1 lg. bag frozen mixed vegetables
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup

Defrost pie shells. Cook chicken breasts and onion in broth. When tender, drain off broth. In large bowl, add chicken, onion, parsley, vegetables and soup. Mix well.

Put half the mixture into one pie shell. Invert other pie shell to make a top for the pie. Seal edges with a fork and brush top with beaten egg. Make slits in top crust. Repeat with other pie shells. Bake 1 hour or until golden in 350 degree oven. Let pie set for 15 minutes before serving.

Makes 2 whole pies.

 

Veggie Bites

2 pkg. crescent rolls or 2 sheets Pepperidge Puff pastry dough
4 eggs
1 pkg. Campbell’s veggie soup mix
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 (8 oz.) pkg. frozen mixed vegetables, thawed and drained
1 ½ cup creamed cottage cheese

Press crescent rolls into 10 ½ x 15 ½ cookie sheet. In large bowl beat eggs; stir in soup mix, broccoli, mixed vegetables and cottage cheese. Blend well. Refrigerate 20 minutes. Spoon vegetable mix onto dough in cookie sheet. Bake in 400 degree oven for 20 minutes; reduce heat to 350 degrees and cook 20 minutes more, or until center is set. Cool 10 minutes before cutting.

Taco Squares

1½ lbs. ground beef
1 cup sour cream
2/3 cup mayonnaise
1 cup shredded sharp cheddar cheese
2 Tbsp. chopped onion
2 cups Bisquick
½ cups cold water
1 to 2 med. sliced tomatoes
½ cup chopped green peppers

Heat oven to 375 degrees. Grease large baking dish. Cook beef until brown, drain. Mix sour cream, mayonnaise, cheese and onion. Mix Bisquick and water, pat in pan pressing ½- inch up sides of baking dish. Layer beef, tomatoes and pepper. Spoon cheese mixture on top. Bake about 30 minutes. (May substitute ½ the cottage cheese and ½ light sour cream instead for all sour cream.)

Banana Caramel Cream Pie

1 9" pie crust
2 (3 oz.) pkgs. cream cheese, softened
½ cup butterscotch caramel fudge ice cream topping
3 cups sliced bananas
2 (1.4 oz.) chocolate covered toffee candy bars, chopped
1 1/3 cups heavy whipping cream
2 Tbsp. brown sugar
1 tsp. vanilla

Bake pie crust at 400 degrees for 8-10 minutes or until lightly browned. Set aside and cool completely. Combine cream cheese and caramel topping in small bowl and beat until smooth. Spread into cooled crust. Place banana slices over the cream cheese mixture and sprinkle chopped candy bars over the bananas. Beat whipping cream, brown sugar and vanilla together in small bowl until stiff peaks form. Spread over candy bars. Cover and chill at least 2 hours before serving. Sprinkle on more chopped candy bars to garnish.

I can’t thank you enough for all the comments I received from last week’s tribute to the great folks in Banner Elk. One lady shared, “I sure do love your recipes, but honey, you know how to get to the heart of things.” You will never know the impact of those words.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.