Servings 6-8

INGREDIENTS:

1/3 cup light cream

1 tablespoon all-purpose flour

1 teaspoon garlic powder (garlic lovers can increase to 1-1/2 teaspoons)

1/2 teaspoon fresh ground black pepper, or to taste

3 cups grated cheddar cheese, divided

1/3 cup freshly grated Parmesan cheese

1 (10 ounce) can corn kernels, well drained (can use 2 cans or or use 1-1/2 cups of your choice frozen mixed vegetables, thawed)

1 (10 ounce) can sliced mushrooms, drained

1-1/2 cups mayonnaise (do not use salad dressing)

4 chicken breasts, cooked and cubed

1 small onion, chopped

salt, optional and as needed (watch the salt, the condensed soups and Parmesan cheese already have lots of sodium)

1 (16 ounce) can Pillsbury Grands refrigerated biscuits

melted butter (use as much as you like)

INSTRUCTIONS:—————————————————

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

In a small bowl whisk the light cream with flour until smooth.

In a saucepan combine both soups with garlic powder, fresh ground black pepper,  Parmesan cheese, chopped onion and mayo; bring to a boil over medium heat stirring constantly.

Slowly pour in the cream mixture; stirring constantly until bubbly and thickened.

Reduce heat to medium-low; mix in the cooked chicken, corn kernels, mushrooms and 1 cup packed shredded cheddar cheese; bring back to a simmer and cook uncovered stirring frequently  for about 12-15 minutes (the mixture will be thick but will thin slightly when baked).

Transfer hot mixture to prepared baking dish (the dish will be quite full and it does bubbly up quite a lot so I recommend putting the baking dish onto a 15 x 10-inch baking sheet to catch any spills)

Separate the refrigerated biscuit dough into 8 biscuits, then arrange over the hot chicken mixture (they will not cover the casserole completely).

Brush each biscuit with melted butter.

Sprinkle 1 cup (or more) shredded cheese around each of the biscuits.

Bake for about 23-30 minutes, or until the biscuits are baked and the casserole is bubbly.

Posted on recipezazz.com

Top this with a creamy cream cheese frosting

1 recipe for Easy White cake

2 tablespoons grated orange zest

1-1/4 cups fresh or frozen cranberries, coarsely chopped (measure 1-1/4 cups before chopping)

1 cup finely chopped walnuts, optional

Instructions:——————————————-

Prepare the batter from the cake recipe as stated in the recipe.

Mix in the orange zest until well combined, then mix in the chopped cranberries and nuts.

Pour into a greased 13 x 9-inch baking pan and bake as stated in the recipe.

Cool completely then frost as desired.

Perfect to serve at a holiday get-together… I have served this many times in the past and always receive rave reviews and you will too!  make two pies if your are serving more than 6 people…

For more cranberry topping increase amounts to 3 cups cranberries, 3 teaspoons cornstarch, 6 tablespoons water, 1 cup plus 2 tablespoons sugar, plan ahead there is a 5 hour chilling time before serving

Freeze the remaining half of the Cool Whip for another time

Servings 6

Ingredients:

3/4 cup sugar

2 teaspoons cornstarch

1/4 cup water (or can use cranberry juice)

2 cups fresh or frozen cranberries

1 (8-ounce) package cream cheese, softened

1 (3-ounce) packages cream cheese, softened

2 tablespoons soft butter

1-1/2 teaspoons vanilla

1-2 tablespoons fresh lemon juice

1 cup confectioners sugar, sifted (can use a little more for a sweeter taste)

1/2 (12-ounce) container Cool Whip frozen topping, thawed (or can use 1 cup heavy 35% whipping cream, whipped, measure 1 cup before whipping)

1 (9-inch) deep-dish graham cracker crumb crust (or can use chocolate crumb crust)

Instructions:—————————————————-

For the cranberry topping; in a saucepan combine sugar, cornstarch and water or cranberry juice until smooth; add in cranberries then bring to a boil over medium heat stirring constantly,  boil for 2 minutes.

Reduce heat to low and continue simmering until the berries pop (about 5-6 minutes) stirring constantly; set aside until slightly cooled.

In a bowl using an electric mixer on medium speed beat both packages cream cheese with confectioners sugar, vanilla and lemon juice until light and fluffy.

Fold in the HALF of the Cool Whip topping or the whipped cream (measured 1 cup before whipping).

Spread/transfer into the prepared pie shell.

Top with the cranberry mixture.

Chill pie for 5 hours or longer before serving.

Store in refrigerator.

Posted on www.recipezazz.com

Yield 16-20 bars

Ingredients:

Taken from my ‘Favorites” folder!

INGREDIENTS:

Cake:

1 cup buttermilk

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white shortening, room temperature

1 tablespoon vanilla extract (yes 1 tablespoon!)

2 cups sugar

5 large eggs, room temperature

2 cups all-purpose flour

1 teaspoon baking powder

1 cup sweetened flaked coconut (more to sprinkle on the top of the cake after frosting)

1-1/2 cups raspberry preserves, divided (or use as much as desired)

Frosting:

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla

2 teaspoons coconut extract

1 teaspoon coconut extract (or use 2 teaspoons vanilla)

2 tablespoons light cream

3-1/2 cups sifted confectioners sugar (must be sifted)

1 cup sweetened flaked coconut

INSTRUCTIONS:————————————-

Preheat oven to 350 degrees F.

Grease three 9-inch round cake pans.

For the cake; in a small bowl mix 1 cup buttermilk with 1 teaspoon baking soda; set aside.

In a large bowl cream the butter and shortening with sugar, vanilla and coconut extract until fluffy (about 2 minutes).

Add in eggs and the buttermilk/soda mixture; beat until well combined (about 3 minutes, there should be no sugar granules remaining).

In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.

Mix in 1 cup coconut (a little more won’t hurt).

Divide into prepared baking pans.

Bake in preheated oven for about 30-35 minutes or until the cakes test done.

Allow to cool in pans then remove to a wire rack to cool completely.

Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).

Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.

Top with remaining third cake layer.

For the frosting; in a bowl combine the cream cheese with soft butter,  light cream and both extracts; beat until combined.

Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.

Mix in 1 cup coconut.

Spread on top and sides of the cooled cake.

Sprinkle flaked coconut over the top of the cake (use as much as desired).

Servings 6

INGREDIENTS:

1-1/2 cups buttermilk

3-4 tablespoons hot sauce (can use more, I use Louisiana hot sauce)

6 large garlic cloves, minced (add more for more garlic flavor)

6 boneless skinless chicken breasts, pounded to about half

oil, as needed (to cover the bottom of the skillet)

Breading:

1 cup dry breadcrumbs

1/2 cup all-purpose flour

2 teaspoons onion powder

1 teaspoon cornstarch

1 teaspoon sugar

1 teaspoon paprika

2 teaspoons garlic powder

1-1/2 teaspoons seasoning salt

1/2 teaspoon fresh ground black pepper (can use more)

1/4-1/2 teaspoon cayenne pepper