Homemade... Easy Chicken Pot Pie

1 frozen pie crust (DEEP DISH)
1-2 Chicken Breasts
12 baby carrots
1 stalk celery
1/2 package fresh mushrooms
1 cup frozen peas
1 cup frozen corn
1 can cream of chicken soup (with herbs)
1 cup chicken broth
1 container Pillsbury Crescent Rolls (Reduced Fat)

Preheat oven to 375.
Boil chicken until cooked, dice into cubes.
Cut carrots and celery into small pieces. Add mushrooms, peas, corn and cubed chicken in the bottom of the pie crust.
In a separate bowl, mix soup and chicken broth...blend well.
Pour soup mixture on top of veggies in pie crust. Season to taste. (I don't recommend salt, the soup and broth mix has a salty taste)

Cover the pie crust with one layer of crescent rolls. Bake until the top is very brown (about 35-45 minutes).

Enjoy!

Chicken Enchiladas

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chiles, minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. Coat the bottom of the pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree oven until cheese melts.

Garnish with cilantro, scallions, sour cream and chopped tomatoes before serving.

Serve with Spanish rice and beans.

Crème Brûlée French Toast

INGREDIENTS:

• 1 stick (1/2 cup) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• an 8- to 9-inch round loaf country-style bread
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• 1 teaspoon Grand Marnier
• 1/4 teaspoon salt

PREPARATION:

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Too Easy Tortellini Soup

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 garlic clove, minced
4-6 cups chicken broth or vegetable broth
1 (14 ounce) can whole tomatoes, coarsely chopped, Italian style
1 (9 ounce) package fresh tortellini or dried tortellini
kosher salt
cracked black pepper
10 ounces fresh spinach
1/4 cup freshly grated parmesan cheese (optional)

Directions

In a soup pot, heat olive oil over medium high heat.

Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.

Add broth and tomatoes, turn heat up to high, and bring to a boil.

Add the tortellini and cook according to package instructions.

When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.

Serve immediately.

Garnish each serving with a sprinkling of Parmesan.

Chicken Over Rigatoni

Absolutely delicious! :)


4 to 6 boiled and cubed chicken breasts
12 oz. shredded swiss cheese
2 cans cream of chicken soup
1 c. chicken broth
2 c. crushed Pepperidge Farm seasoned croutons
1 stick melted butter

Layer in a buttered dish. Do not stir. Bake at 350 degrees for 40 minutes. Let it set for 10 minutes before serving. Serve over buttered rigatoni.

Angel Macaroons

Rosylyn needed a copy of this recipe, so I thought I might as well post it for all to enjoy.

'Tis the season for cookie exchanges. Here's a super easy recipe.

Angel Macaroons
1 pkg (16oz.) one-step angel food cake mix
1/2 cup water
1 1/2 tsp almond extract
2 C flaked coconut

1. Beat cake mix, water, and extract on low speed 20 seconds
2. Scrape bowl, beat on low 1 minute
3. Fold in coconut
4. Drop by rounded teaspoons on a parchment paper lined cookie sheet
5. Bake at 350 degrees for 10-12 minutes or until set
6. Remove paper to a rack to cool

Rocket Science....ok, just a sandwich

• Sliced Pepper Turkey
• Provolone Cheese
• Raspberry Chipotle Sauce
  
• Avocado
• Asiago Cheese Bread (sliced)

Spread Raspberry Chipotle Sauce on one slice of bread, add Cheese and toast until melted.
Add the remaining ingredients and serve with a mixed green salad with walnuts, strawberries and mandarin oranges....

(I like a little mayo on my sandwich too and sometimes...BACON, but that really is Rocket Science...and some other peeps like Ranch on theirs)

-Enjoy....

Chocolate Milk

My mom sent this little find to me....and boy does it look sinful! Enjoy!

http://thepioneerwoman.com/cooking/

Rolo Treats

These treats are always a favorite at get togethers and bake sales. And they are so super easy to make, the kids can definitely help you out!! Alli and I always sit at the counter and make these together and have some of the best conversations while doing so.

Just lay your pretzels out on a cookie sheet and place a Rolo on each one. Place in the oven at 250 degrees for 4 minutes so that the Rolo's slightly melt. Pull them out of the oven and apply your favorite topping. We're fans of the M & M's but you could use pecans or walnuts or whatever else you fancy.

Stick them in the fridge to cool down and you are ready to go.

Enjoy, but be warned, they are quite addictive!!

Pizza Cups

Ok, so it is the end of summer, kiddos are starting back to school and us HOT MOMS need a well deserved week at a SPA.....
In case you aren't packed for a trip to the Spa....Here is a nice recipe that will give you a little extra time to relax and catch up on a trashy magazine, picking your toes or whatever else you enjoy doing with your 12 seconds of free time as a M O M !

Let's start with an easy/kid friendly meal that the whole family will enjoy.

INGREDIENTS: (oh yeah, 4 WHOLE ingredients, it's rocket science I tell ya)
Ground Meat (Turkey or Sirloin)
Small Jar of Spaghetti Sauce
1 Large can of REDUCED FAT plain biscuits
2 cups of shredded cheese

DIRECTIONS: (hang on to your hat, this one is gonna be a doozie)

• Preheat the oven : BAKE 350.
• Lightly (psst, really, LIGHTLY) grease a muffin pan.
• Press down one biscuit in each muffin cup and smooth biscuit around the sides (you are making pizza cups, hence, the biscuit being the cup)
  
• Brown your meat in a skillet. Add Spaghetti sauce and stir, season to taste.
• Put the meat mix into the biscuit cups.
• Bake according to the biscuit directions (ok, if you threw the directions in the trash, and if they were Pillsbury, you tossed the box tops -HOWEVER- in case you trashed them....bake at 350 for 13-17 minutes, genius)
• Remove the pizza cups from the oven 5 minutes before they are done and sprinkle them with the shredded cheese, return to the oven for 5 minutes.
• Cool and serve with a light Caesar salad, add some carrots, avocado, diced tomatoes and your family will call the Food Network, you have talent!
  
• For that matter, throw some pull apart and bake cookies in the oven, it is already waiting for you at the desired temperature.

Now, you've got mostly healthy pizza cups, a nice hearty salad and dessert. Yes, you are Martha Stewart, take a bow, just remember to pay your taxes!

T-Bone's American Flag Cheesecake

1 pkg. (21.4 oz.) JELL-O No Bake Cheesecake

2 Tbsp. sugar

5 Tbsp. margarine or butter, melted

1-1/2 cups cold milk 1 pkg blueberries (rinsed) 1 pkg strawberries (rinsed and sliced)

MIX Crust Mix, sugar and margarine with fork until crumbs are well moistened. Press firmly onto bottom of baking dish.

BEAT milk and Filling Mix with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly over crust.

REFRIGERATE at least 1 hour or until ready to serve. Lay out fruit in the shape of the American Flag over the top of the cheesecake just before serving.

Crispy Yogurt Chicken

Courtesy of (aka - stolen from) Pioneer Woman Cooks!

Want a yummy alternative to that old fried chicken wing? No, then go on and get you some KFC, otherwise, for the rest of you....
CLICK HERE.
Pioneer Woman Cooked up this yummy one and I just had to share it with y'all!

Just another reason I am loving my crockpot right now

Zesty Italian Chicken

4 boneless chicken breasts
1 can cream of chicken
1 package Good Seasonings Zesty Italian salad dressing mix
1 cup water
1 teaspoon parsley
1 package cream cheese

Place chicken in crockpot. Blend soup, dressing, water and parsley. Add to crockpot. Cook on low 6-8 hours. 1 hour before serving, add cream cheese. Serve over rice or noodles.

Guest HOT MOM Chef

Stromboli tonight!

Click HERE to get this step by step, with photos, Stromboli recipe. YUM!!!!

Thank you SO much to Kitchen Scrapbook for sharing this awesome recipe with us. OH, and thank you for not including the fat grams, some things are better left unsaid...

Hey, YOU, yeah you, wanna guest chef in our kitchen? Click on "reviews" and tell us what your favorite recipe is....

Keep em coming!

You can be a HOT MOM too, just click on our "reviews".
Tell us what you love to whip up in the kitchen.

If you have a recipe that you would like to share with HOT MOMS COOK, please reply in our "reviews" section below with your email address. We would love to see what is cooking in your corner!

Thank you.

Quick Chicken Pot Pie

* 1 cup Reduced-Fat Bisquick * 1/2 cup skim milk * 1/4 cup egg substitute (or 3 egg whites) * 2 cups frozen mixed veggies, thawed * 2 cups cooked, chopped white chicken meat * 2 cans fat-free Cream of Mushroom soup

Directions

Preheat oven to 400. Spray a casserole dish with cooking spray. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of the chicken mixture. Bake for about 30 minutes or until the crust is golden.

Resurrection Buns/Empty Tomb Biscuits

The true meaning of Easter right to your kitchen...

*a can of Grand biscuits
*large marshmallows
*sugar
*cinnamon
*butter


Flatten the biscuit out until it's about 5 inches across. Spread melted butter, sugar and cinnamon on it. Explain that the spices represent the spices used to anoint Jesus' body before His burial.

The marshmallow represents Jesus. Explain that it is white because it stands for His purity and His sinless life. Place the marshmallow in the center of the biscuit, then fold the sides around it forming a "tomb". Pinch the sides of the tomb closed and place it crease side down on a baking sheet so they will not open while cooking. Put more butter, cinnamon and sugar on the outside. Talk about the sweet taste of the spices and how Jesus gave us the sweetest gift we will ever receive.

At this point you can go ahead and bake the buns. They need to bake following the directions on the biscuit package. Then they need a little cooling time because the marshmallow will be very hot.

When the children bite into their buns they will be surprised to find the center empty. The marshmallow has melted. As each child discovers the empty tomb, we repeat : He is not here for He is risen.

Banana in a Blanket

Preparation time: 5 minutes

1 (6 inch) whole wheat tortilla

1 tablespoon reduced-fat smooth peanut butter

1 medium banana

1 teaspoon maple syrup or honey

1 tablespoon crunchy, nutty nugget cereal

Instructions: Lay tortilla on a plate. Spread peanut butter evenly on the tortilla. Sprinkle cereal over peanut butter.

Peel and place banana on the tortilla and roll the tortilla. Drizzle maple syrup or honey on top.

Optional: garnish with more cereal on top.

Beer Battered Shrimp

Dayna tried out our cajun grandmother's recipe and wanted to pass it on. Looks good!

Number of Servings: 4

Prep Time: 45 min.

Ingredients:

Oil for deep frying

1 1/2 cups all-purpose flour

1 (12-ounce) bottle beer

1 pound large shrimp, peeled and deveined

Instructions:

1. In 10" skillet preheat oil to 365 degrees.

2. In a medium bowl add flour and slowly mix in beer until blended.

3. Add shrimp and toss until thoroughly coated.

4. Shake gently to remove excess batter and spoon shrimp into hot oil.

5. Fry for several minutes or until golden brown.

6. Remove shrimp with slotted spoon and place on paper towels to drain excess oil.

7. Serve hot with your favorite dipping sauce.

Shh. . .

Ok, you didn't hear this from me, because I am not the kind of mom that cooks frozen dinners. I'm just not, I promise.

But leave it to another Hot Mom, my mom who knows all the secrets to cutting corners in the kitchen!

If you haven't tried the new Bertolli pasta dinners, then run to your nearest grocery store and pick up the Chicken Alfredo meal. Pour it into a covered casserole dish, cook for 11 minutes in the microwave, toss a salad, warm up some of the Wal-mart bakery's foccacia bread in the oven, and you are done. Sprinkle some grated parmesan cheese on top for a total showstopper!

I was a serious hater, and conveniently forgot to pick this up at the grocery store even though she raved about it for weeks on end. She finally bought a bag for me, and we tried it last night. Yum--no weird chicken taste, and it goes on sale pretty frequently so keep your eyes open!

But, I didn't tell you, okay? I have a reputation to uphold. . .