Ingredients
- 3 large eggs
- 1 cup all purpose flour
- 1 cup milk
- 3 tbsp butter, melted
- ½ tsp kosher salt
- ¼ cup shredded sharp cheddar cheese
- 1 tbsp minced seeded jalapeño pepper (about 1 pepper)
Instructions
- Preheat oven to 450. Make sure first 5 ingredients are at room temperature and then process in a blender 15 seconds or until smooth. Stir in cheese and pepper and let stand 30 minutes.
- Lightly grease 12-cup muffin pan with cooking spray and place in a jelly-roll pan then heat in oven for 2 minutes.
- Spoon batter into prepared muffin pan, filling halfway. Bake 15 minutes.
- Reduce oven temperature to 375 and bake 8-12 minutes or until puffed and golden brown.
Ingredients
- Unsalted butter, for baking dish
- 14-inch loaf of rustic bread cut into 8 slices
- 8 thin slices of ham
- 8 oz thinly sliced Gruyere cheese
- 8 large eggs
- 2/3 cup whole milk
Instructions
- Butter bottom and sides of a 9×13 inch baking dish. Make a deep slit in each bread slice to create a packet. Stuff each with a slice of ham, then divide the cheese evenly among the packets.
- Whisk together eggs and milk in a bowl until combined, and season with salt and pepper. Pour egg mixture into prepared baking dish. Add bread slices in a single layer, pressing gently into egg mixture, and let soak 15 minutes. Flip bread and gently press again into egg mixture. Let soak 15 minutes. (If preparing the day before, refrigerate up to 12 hours, loosely covered, then let stand at room temperature 30 minutes.)
- Preheat oven to 350. Top bread with remaining ham and cheese. Bake until egg mixture is set and cheese is melted, 20-25 minutes.
- Turn oven to broil, with rack 4-6 inches from heat source. Broil until bread is toasted and golden brown, 1-2 minutes.
Ingredients
- 2 pkg Stove Top Stuffing Mix for Chicken
- 1.5 lb chicken breasts, cut into bitesize pieces
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (or a little less) chicken broth
- 16 oz frozen mixed vegetables, thawed and drained
Instructions
- Preheat oven to 400.
- Prepare stuffing as directed.
- Mix remaining ingredients in 13×9 inch baking dish sprayed with cooking spray.
- Top with stuffing and bake 30 minutes or until chicken is done.
Ingredients
- 1 can (10.75 oz) condensed cream of chicken soup
- ¾ cup sour cream (divided)
- 2 cups chopped chicken (cooked)
- 1 pkg (16 oz) frozen mixed vegetables (thawed)
- 1 cup mild cheddar cheese
- 1 cup all-purpose baking mix
- 3 tbsp milk
Instructions
- Preheat oven to 375.
- Combine soup, ½ cup sour cream in 8 inch square baking dish.
- Stir in chicken, vegetables, and cheese.
- Mix baking mix, rest of sour cream, and milk just until mixture forms soft dough.
- Spoon into 6 mounds over chicken mixture.
- Bake 35 min or until biscuits are golden brown and chicken is hot and bubbly.