Monday, January 14, 2013
Salt and Pepper
1.5 lbs shredded chicken
10.5oz can Cream of Chicken soup
3 cups frozen or canned mixed veges
Preheat the oven to 400'. Pour the mixed vegetables, cream of chicken soup and shredded chicken into a mixing bowl. Season with oregano, garlic powder, salt and pepper to taste. Mix thoroughly!
Lightly grease your muffin pan and place one biscuit into each cup, pressing around the sides until it rises up to the top.
Then fill with the chicken mixture and place in the oven for 15mins.
I would check it at about 12 minutes. This would also be the perfect time to add a little cheese to the top! We made some of ours with and some without cheese.
I did not come up with this idea myself, although I did tweak it a bit for our family. I have to give credit to BevCooks at Tablespoon.com!
Sunday, January 13, 2013
Save used eggshells, making sure that at least half the shell is intact for each. Place the eggs shells into an egg carton, they will stay in this carton for several weeks. Boil water and add salt until no more salt will dissolve into the water. Pour a small amount of the salt water into a cup, preferably one you can throw away. Then add food coloring to make whatever color you want. Pour the colored/salted water into the shells and fill about halfway up.