Dulce de Leche Apple Crisp Cheesecake 

.Dulce de Leche Apple Crisp Cheesecake

My family is at our church’s Christmas dinner and I am at home cuddling a feverish baby boy. I figured I’d use the time to procrastinate doing my lesson for Sunday and finally blog one of my favorite dessert creations ever. I know the baby isn’t feeling well because he isn’t constantly trying to type on my keyboard, so I can actually get something done, but it is always sad to see him (or any of my kids), not feeling well.

My little brother came to visit for Thanksgiving. Well, his birthday happened to be the day before Thanksgiving. I asked him what he wanted for dessert for his birthday. He said cheesecake and we had some apples that needed to be used, so I created this Dulce de Leche Apple Crisp Cheesecake. I had no idea if it would turn out well or not!

It was pure genius though. This was so FREAKING DELICIOUS! Like seriously one of the best desserts ever! I don’t say that lightly because I love most desserts. This was outstanding. Worth EVERY calorie. Nothing like calorie loading that day before Thanksgiving! Best Cheesecake I’ve had (and I’ve had lots of cheesecakes!!!)

I am going to change this recipe a bit from what I did, because I think these changes will make it better. The topping got hard to cut in the refrigerator (still fantastically delicious!) and the middle could have been cooked a touch longer. So I am changing the temperature cooked at and how to make the topping. When I make this again, I’ll be using the recipe below, with the changes that I’ve made!

If you want a delicious dessert that people will seriously RAVE about, give this a try. You’ll thank me later (well, maybe not your waistline)

You could make this into bars too! Would be great for a potluck or party! Simply bake in a 13×9 pan about 10 minutes less than in the springform round pan.

Ingredients:

Crust:

  • 1/4 cup brown sugar
  • 1 cup graham cracker crumbs
  • 3/4 cup Oats
  • 1/2 cup melted butter

 

Cheesecake:

  • 3 8oz. pkgs. cream cheese (softened)
  • 3/4 cup sugar
  • 3 eggs
  • 1 1/2 tsp vanilla

 

Topping:

  • 3 peeled, cored, and sliced apples
  • 3/4 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup oats
  • 1 tsp cinnamon
  • 1/2 cup butter
  • 1 can Dulce de Leche (directions to make it here)

 

Directions:

Heat oven to 325

For the crust: Combine the butter, brown sugar, graham cracker crumbs, and Oats. Press into the bottom of a Springform Pan. (or a 13×9 pan if making bars). Bake for 5 minutes

While Crust is baking, in a mixing bowl, beat the cream cheese and sugar together until smooth. Then add in the eggs, 1 at a time, mixing well after each. Add in vanilla and stir well to combine. Pour over warm crust.

For the Topping: In another bowl, cut the butter into the brown sugar, flour, oats, and cinnamon. Toss the apples into the topping and sprinkle over the cheesecake batter.

Bake for 50 minutes to an hour. Drizzle with the Dulce De Leche. Let cool. Refrigerate leftovers (or before serving, if desired). We drizzled each slice with even more Dulce De Leche! YUM YUM YUM!!!

Dulce de Leche Apple Crisp Cheesecake

Dulce de Leche Apple Crisp Cheesecake Dulce de Leche Apple Crisp Cheesecake 

Dulce de Leche Apple Crisp Cheesecake 

Ingredients

  • Crust:
  • 1/4 cup brown sugar
  • 1 cup graham cracker
  • 3/4 cup Oats
  • 1/2 cup melted butter
  • Cheesecake:
  • 3 8oz. pkgs. cream cheese (softened)
  • 3/4 cup sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • Topping:
  • 3 peeled, cored, and sliced apples
  • 3/4 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup oats
  • 1 tsp cinnamon
  • 1/2 cup butter
  • 1 can Dulce de Leche (directions to make it here)

Instructions

  1. Heat oven to 325
  2. For the crust: Combine the butter, brown sugar, graham cracker crumbs, and Oats.
  3. Press into the bottom of a Springform Pan. (or a 13x9 pan if making bars).
  4. Bake for 5 minutes
  5. While Crust is baking, in a mixing bowl, beat the cream cheese and sugar together until smooth.
  6. Then add in the eggs, 1 at a time, mixing well after each.
  7. Add in vanilla and stir well to combine.
  8. Pour over warm crust.
  9. For the Topping: In another bowl, cut the butter into the brown sugar, flour, oats, and cinnamon.
  10. Toss the apples into the topping and sprinkle over the cheesecake batter.
  11. Bake for 50 minutes to an hour.
  12. Drizzle with the Dulce De Leche.
  13. Let cool.
  14. Refrigerate leftovers (or before serving, if desired).
  15. We drizzled each slice with even more Dulce De Leche! YUM YUM YUM!!!
http://mismashedmom.com/2016/12/dulce-de-leche-apple-crisp-cheesecake.html

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Full Circle

10 Years ago, I sat in my van and cried. Last night, I sat in the same van, crying over the same thing, but because of different outcomes.

10 years ago, I sat in my daughter’s first IEP meeting after they did testing and observations. They told me that she tested as moderate to severely autistic. I was not expecting the severe part. It was my first ever meeting like this. I did not know what to expect or how they went. I was young and inexperienced on how these things worked.

I sat alone in my van and cried. This was the time before everyone cell phones, so I couldn’t even call my husband. I let myself feel the weight of everything I just heard. I felt the trials and hardships that I knew we would face in the coming years. I cried. I let it out. I felt it. Then I stopped. I told myself it didn’t matter. Labels don’t define us. We won’t let this stop her. She can and will accomplish anything she wants. She won’t be limited. We will be her fighters and advocates. This won’t define her or us.

Over the years, We never talked much to her much about being Autistic. We never wanted a label to define her or give her an excuse. She just had different ways of doing things and different abilities. No need for labels or stigmas that come with those labels. I don’t think her siblings even realize it.

From that day on, I never shed another tear over her diagnosis. I became a fighter. Over the years, we had numerous meetings and tests. As she moved onto elementary school, it was a constant stream of figuring out how to get school and learning to work best for her. How to get her what she needed. Most years were fantastic teachers (with the exception of 2nd grade. I’m still irritable about that teacher/year) and I can’t say enough good things about the resource/special ed room at that school. They were phenomenal. In 4th grade, I had to have my husband take over IEP duty, because her teacher and I just had personality clashes and I just couldn’t handle it. Up until that time, It was always me taking care of things, but I had to give it over to him for a while. I guess we all can’t be super mom all the time. Sometimes, we have to let others fight the battle for a time. She was an excellent teacher, just not a person I could get along with well.

I took back over in 5th grade, but let my husband go back in 6th and 7th grades. Pregnancy took me out of it last year – I found when I am pregnant, the emotions are too strong for me, so my husband took over in those years!

At the end of last year (7th grade), we found out that she had made no progress in her special ed/reading class, and had in fact, slipped backward. A terrible teacher lead to the whole class regressing (flashbacks to 2nd grade). I was irate! We didn’t find this out until summer, when we got her report card. There was no one to even complain to. We were flabbergasted since we have always been in contact with the school and meetings/IEP’s, this never came up! I was upset with the school. We were firm with her and what she needed to do to fix this. She had to read all summer. If she didn’t show improvement by parent-teacher conferences in 8th grade, we would start to home school her. She does NOT want to be homeschooled. She, for some odd reason, loves school and being social.

When we went into registration, her advanced band class wasn’t on her schedule. It is her favorite class. Apparently, it interfered with her special reading class. Ugh. I talked to the principal about the class last year and he informed me that teacher was no longer at the school. Good! Our only option, if she wanted to remain in school (and not homeschooled) and go to advanced band, was to remove her from the special reading class into mainstream English classes.

We prayed. We thought about it. Was she ready? We talked to her. We told her if this is what she wanted, she had to show us she could do it. She said she could. We took the leap. We put her into mainstream English and Math classes. (she still had a math support class)

By parent-teacher conferences, her teachers all had glowing reviews and grades backed it up. Then I had an IEP planning meeting since her 3-year review was coming up. (yes, planning meetings for a meeting… This has been our life). I had to agree to some new extensive testing. We’d discuss the results at her IEP in a month or so.

IEP time came and I ended up being the one that had to go. I had my husband do it the last few years and I rather enjoyed that! I wanted him to go again, but he had other commitments all week and really needed to work. So I left the little boys with my daughter to babysit (husband works from home, so he was home too), and I went to the IEP. I wasn’t thrilled about it, because who is ever excited to go to an IEP meeting?

I went and 5 teachers/specialists were there – the principal came in later. Now I know why he showed up, principals don’t usually come. They started with the academic testing. She scored within the normal range or above normal on just about everything. I was surprised. She NEVER tests well.

Then went over her academics. She is already meeting or exceeding all standards in her classes. Her grades were very good. Then the specialists’ observations and testing. Other than a few things here and there, her testing was mostly normal. In their observations of her at school, they couldn’t find anything that would make her stand out from other students. Of course, she still has her quirks and odd ways, but don’t we all? We all have to figure out ways to cope and deal with things. Her principal pointed out we all have issues, quirks, and problems to deal with. All are different and we just have to figure out how and what we need to do to deal with them.

I realized in the meeting, she no longer goes out and swings after school like she used to. She no longer seems to need the swinging. I didn’t even really notice/realize she didn’t do it any longer until the meeting.

After all the reports – at this point, I have a huge stack of papers in front of me – we went through the 4 question Autism eligibility checklist. The first 2 were marked “yes” and the next 2 were marked “no.” After we marked the last one “no,” the speech therapist turned to me and said, “You know that means so no longer qualifies as Autistic?!?!” Wait. What? Seriously?!?! I was dumbstruck and speechless.

Then we went through the checklist on whether she needs an IEP and special ed/help. It was determined she didn’t need it anymore. That was it. The meeting was done. We didn’t need to update, fix, or do anything with an IEP. She no longer needed it. The teachers and specialists wanted to pop the “champagne.” This doesn’t happen very often. It is what they all work for, but it doesn’t happen often where they are taken off an IEP and no longer considered Autistic (academically speaking!!). She did it. No more IEP. No more speech. No more special classes. No more meetings.

I thanked them, grabbed my giant stack of papers and headed to my car. I called my husband. He was in a bit of shock. I think we always had the security of the IEP when we needed it. It was a safety net, a back-up for us. It will harder for us to take it away, than for her. She was thrilled with the news. She was excited to hear she did it – no more special or different classes. She accomplished it.

I hung up with them and then I cried. I’d held myself together in the meeting and talking to them, but then I let myself feel the last 10 years. Sitting in a school parking lot, in the same van as 10 years ago, I cried. I remembered back to that day 10 years ago when I cried after a very similar meeting with very different outcomes. So much went into the last 10 years of this journey. She did it. We fought for her, were her advocates, but she did it.  Such tears of joy. Such a surreal experience. Never let a label or being differently abled affect all you can accomplish – that is what we’ve always taught our kids. You can accomplish whatever you want to.  It was the best and last IEP meeting ever.

Sometimes we have to kick the kids out of the nest to fly (or they kick themselves out!) and she flew!

We went out for ice cream to celebrate after dinner. When the boys asked why we were going, we said we were celebrating Sabrina’s accomplishments. They asked what she did, and she simply responded, “Because I’m AWESOME!” Yeah, because she is awesome – I like that answer.

 

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Homemade Caramel Frosting

Homemade Caramel Frosting

I have a new obsession: Homemade Caramel Frosting. It is like when I made my Homemade PB Frosting for the first time and thought, “Where have you been my entire life?!?!” Seriously, how have I gone all these years without having this frosting in my life? It is sooooo good. I could just sit down with the bowl of Caramel Frosting and eat it with a spoon. This however, would not be a good idea for my waistline. In fact, knowing how to make this so easily, is not a good thing for my waistline. I have made it three times already this week (lots of activities to take desserts to!) My Favorite Brownies with this frosting on top – OH.MY! It was soooo good! Thank goodness for activities to share these delicious creations with. Of course, if I give my kids the chance, they would probably gobble them up for me….

Seriously, never buy frosting in a can. It is soooo easy to make yourself! You just need butter, powdered sugar and a little milk. Having a mixer makes it much easier as well. All frostings are just variations on the butter, powdered sugar, and milk mixture (just add cream cheese, or PB, etc.). Easy, and soooo much better when whipped up at home – and it only takes a few minutes!

 

Ingredients:

  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup milk
  • 3 cups powdered sugar

 

Directions:

In a saucepan, heat the brown sugar, butter, and milk over low heat until brown sugar is dissolved. Increase the heat to medium. Do not stir. Cook for 5-6 minutes until bubbles form in the center of the pan or the mixture turns to amber. Remove from heat and cool to room temperature. Pour into mixer bowl and add the powdered sugar. Whip until combined, creamy, and to your desired consistency. If too tight, simply add a LITTLE milk – you can always add more milk, but you can’t take it away – so add it in slowly, and only if needed.

Top your favorite cake, brownies, or just eat it with a spoon 😉

Homemade Caramel FrostingHomemade Caramel Frosting

Homemade Caramel Frosting

Ingredients

  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup milk
  • 3 cups powdered sugar

Instructions

  1. In a saucepan, heat the brown sugar, butter, and milk over low heat until brown sugar is dissolved.
  2. Increase the heat to medium.
  3. Do not stir.
  4. Cook for 5-6 minutes until bubbles form in the center of the pan or the mixture turns to amber.
  5. Remove from heat and cool to room temperature.
  6. Pour into mixer bowl and add the powdered sugar.
  7. Whip until combined, creamy, and to your desired consistency.
  8. If too tight, simply add a LITTLE milk - you can always add more milk, but you can't take it away - so add it in slowly, and only if needed.
http://mismashedmom.com/2016/11/homemade-caramel-frosting.html

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Quinoa Chocolate Cake

Quinoa Chocolate Cake

I’m behind on blogging recipes again, but what’s new right? Ha! Tonight, we had the missionaries over for dinner, and one of them eats gluten-free. I always have a hard time with gluten-free desserts. I don’t keep specialty flours around the house and usually, they don’t taste that great. I love bread and desserts and the more gluten the better! Just serve ice cream and you’ve got a gluten-free (well, some flavors aren’t) dessert – right? My daughter really wanted to make a gluten-free dessert, so she searched Pinterest. My requirement was no specialty flours and had to be from things we usually have around the house. Well, she found a Qunioa Chocolate Cake. Hmmm. Interesting. It sounded good. Odd, but good. Plus, we usually have Qunioa around the house, so thought we would try it.

Can I tell you I might like it better than regular flour cakes?? What?!?! Don’t tell my beloved gluten! Ok, I am not actually a big cake fan (give me a brownie, cheesecake, pie, cookie, bar, etc.), but it is dessert and I’ll eat it! This cake was really good. I was shocked. My kids asked for seconds (and thirds if I had let them!). It was a big hit!

The Quinoa Chocolate Cake is dense and very rich. I probably liked it so much because I enjoy a dense cake – more brownie like and I love brownies! If you are looking for an alternative cake, this is the recipe! I know it will be my go to cake from now on!

I wanted to use my Caramel Frosting recipe on it – because let’s face it, I’m obsessed. But my daughter REALLY wanted Chocolate and it was her cake, so we did Chocolate, and it was goood! Next time though (yes, there will be a next time, even if we don’t have any gluten-free eaters!), It’s going to be my Caramel Frosting!

Also, remember to use my trick for getting flat cakes! It worked perfectly for these cakes as well! Also, if you freeze the cakes before frosting, it helps so much when stacking and frosting! Trust me! Wrap each layer in plastic and freeze for a few hours or overnight – it will make all the difference in stacking and frosting your cake nicely!

Note: I used about 2/3 – 3/4 cup dry Quinoa to make this. My quinoa required twice as much water to Quinoa ratio to make. So I used 3/4 cup dry Quinoa and 1 1/2 cup water. I brought the water to a boil, the dropped the heat to a simmer, covered, and simmered for about 10ish minutes until the water was gone. Let sit for a few minutes and fluff with a fork. Make according to your directions, but ONLY make with water. Do not use recipes that require you to boil the Quinoa in broth.

 

Ingredients:

  • 2 cups cooked and cooled Quinoa (see note above about cooking)
  • 1/3 cup milk
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 cup butter – melted and cooled
  • 1/2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Frosting: use your favorite Buttercream frosting, my favorite chocolate buttercream frosting, or my Caramel Frosting

 

Directions:

Preheat oven to 350. Grease 2 round cake pans.

Combine the milk, eggs, and vanilla in a food processor (or blender). Process until just combined. Add in your cooked Quinoa and butter. Blend until smooth. In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda, and salt. Mix in the food processor contents into the dry contents bowl with a whisk or spoon until combined. Divide the batter between the cake pans. Bake for 28-32 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes and then invert the cakes onto a cooling rack. After cooled, you can wrap the layers and freeze (I always try to freeze the layers, because they stack and frost easier!), or simply frost the cake using your favorite frosting.

Eat and Enjoy! I think you’ll be pleasantly surprised!

Quinoa Chocolate CakeQuinoa Chocolate Cake

Quinoa Chocolate Cake

Ingredients

  • 2 cups cooked and cooled Quinoa (see note above about cooking)
  • 1/3 cup milk
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 cup butter - melted and cooled
  • 1/2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Frosting: use your favorite Buttercream frosting, my favorite chocolate buttercream frosting, or my Caramel Frosting

Instructions

  1. Preheat oven to 350.
  2. Grease 2 round cake pans.
  3. Combine the milk, eggs, and vanilla in a food processor (or blender).
  4. Process until just combined.
  5. Add in your cooked Quinoa and butter.
  6. Blend until smooth.
  7. In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda, and salt.
  8. Mix in the food processor contents into the dry contents bowl with a whisk or spoon until combined.
  9. Divide the batter between the cake pans.
  10. Bake for 28-32 minutes or until a toothpick comes out clean.
  11. Allow to cool for 10 minutes and then invert the cakes onto a cooling rack.
  12. After cooled, you can wrap the layers and freeze (I always try to freeze the layers, because they stack and frost easier!), or simply frost the cake using your favorite frosting.
http://mismashedmom.com/2016/11/quinoa-chocolate-cake.html

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Burrito Casserole

Burrito Casserole

It is taking me weeks to get caught up writing posts. Something about having an infant that doesn’t want to nap. Then whenever I get out my laptop to type, he wants to “help” me type. *sigh* I never get anything done…. but hey, he is adorable, and he is already getting too big, way too fast, so I guess I should just enjoy this time and the fact nothing is ever done around my house! (seriously, what 7 month old NEVER FREAKING NAPS?!?!)

We always like to have Taco Tuesday’s around here (many Lego Movie fans around here), we have lots of favorite Taco dishes we eat on Tuesday’s, but I’m always trying to find some new ones to try out – usually once a month or so. This Burrito Casserole was a HUGE hit. Yum, Yum, Yummy! My mom (and I occasionally) used to make this Chicken Fajita Casserole, and this is VERY similar, but this has a yummy sauce that we didn’t make!

We will be making this Burrito Casserole again – it’ll be added to our regular, favorite Taco Tuesday dinners. Mmmm… I love Taco Tuesday. With so many different possibilities, it makes one night of the week easy to know what to make – something to do with Tacos, but with lots of fun and delicious variations!

 

Ingredients:

  • 6 flour tortillas
  • 1lbs ground beef, turkey, or chicken
  • 1 small onion, chopped
  • 1 pkg or 1/4 cup taco seasoning
  • 1 can Refried Beans
  • 1 can condensed cream of chicken, cheddar cheese, or mushroom soup
  • 1/2 cup sour cream
  • 2 cups shredded cheese (I used a Mexican blend)

 

Directions:

Heat oven to 350

Cook your ground meat and onion together until no longer pink. Add the taco seasoning and 1/2 cup water. Cook 3-5 minutes until no longer liquidy. Add in the refried bean and heat through. In a separate bowl, mix the condensed cream soup of your choice with the sour cream.

Layer 3 tortillas in the bottom of your baking dish. Spread half the sour cream mixture on the tortillas. Spread half the meat mixture on top of that and then sprinkle half the cheese. Repeat the layers again.

Bake for 20 minutes until heated through and cheese is melted.

Enjoy your Taco Tuesday!

 

Burrito Casserole

Burrito Casserole

Ingredients

  • 6 flour tortillas
  • 1lbs ground beef, turkey, or chicken
  • 1 small onion, chopped
  • 1 pkg or 1/4 cup taco seasoning
  • 1 can Refried Beans
  • 1 can condensed cream of chicken, cheddar cheese, or mushroom soup
  • 1/2 cup sour cream
  • 2 cups shredded cheese (I used a Mexican blend)

Instructions

  1. Heat oven to 350
  2. Cook your ground meat and onion together until no longer pink.
  3. Add the taco seasoning and 1/2 cup water.
  4. Cook 3-5 minutes until no longer liquidy.
  5. Add in the refried bean and heat through.
  6. In a separate bowl, mix the condensed cream soup of your choice with the sour cream.
  7. Layer 3 tortillas in the bottom of your baking dish.
  8. Spread half the sour cream mixture on the tortillas.
  9. Spread half the meat mixture on top of that and then sprinkle half the cheese.
  10. Repeat the layers again.
  11. Bake for 20 minutes until heated through and cheese is melted.
http://mismashedmom.com/2016/11/burrito-casserole.html

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When I’m President: Part One

I’m typing this post one handed while on the treadmill, while my 7-month-old takes his morning 15-minute nap and my 3-year-old watches Sesame Street before he gets on the bus for his speech class.

You may be asking why my baby is taking a nap before 9am? Daylight Savings!

When I become President of the United States, my first order of business will be to eliminate Daylight Savings.

This presidential election has missed a huge voting block by not addressing this issue: Parents. Every Parent I know hates it! The election takes place right after it takes effect. Imagine how many undecided parent voters would be swayed to a candidate the days after this terrible time change. I know I would be! It’ll be #1 on my to-do list.

I love that my baby woke up playing Peek-a-Boo with his blanket. ADORABLE! It would have been even more adorable if it wasn’t at 5am!

This shall be my first order of business. I will be old enough to run for President in the next election cycle – I’m just sayin’

My second order will be to change all Federal  Holidays to Friday’s. I mean whose brilliant idea was it for most of them to be on a Monday. It messes up your whole week! You don’t know the day of the week, the entire week after a Monday holiday.

You get to a Monday holiday and it’s hard to enjoy it because you know you have to get back to work/life the next day. Totally a kill-joy.

Friday’s on the other hand, you’ll get to Thursday and have a pleasant surprise in realizing that it is actually your Friday! YAY! Then you enjoy your holiday and you still have your entire weekend to enjoy after! See?!? Much better!

#Davisforpresident2020 or hopefully #Davisforpresident2024 (fingers crossed – we’ll see tomorrow)

A Mormon Democratic Female Candidate for President?!? You never know! 😊

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Chicken & Biscuit Casserole

Chicken & Biscuit Casserole

Rarely do I make a meal and the ENTIRE pan gets gobbled up. We usually have a few leftovers (except Shrimp – that usually gets all eaten up). This was so freaking good, none of us wanted to stop eating it. It was DELICIOUS! The entire pan was eaten by the time dinner was done.

I can see so many different ways you could make a similar meal. In fact, this weekend, we made it AGAIN, only with Butter Chicken. OH.MY!! Just as freaking good! I am thinking any chicken/pork dish with a gravy/sauce that you love to eat with bread, could be made in this way and you would be in love with this new way of making it. Seriously, it was that good.

I think next time I might add in some mixed veggies. I love adding veggies to my meals, so the kids don’t complain about eating them separately.

I also used homemade biscuit dough. You can use canned biscuits, but I never keep them on hand, because homemade are so easy to make and I always have the ingredients on hand. Your choice! Whichever you have on hand or is easiest for you!

 

Ingredients:

  • 1lb Cooked Chicken – cubed or shredded
  • 1 can Cream of Chicken Soup
  • 1 cup (8oz) Sour Cream
  • 1 Cup Shredded Cheddar Cheese
  • 1 pkg. or 1 1/2 Tbsp dry Ranch Dressing mix
  • 1/4 cup chopped, cooked Bacon (optional)
  • 1 batch of homemade biscuit dough (below or your favorite recipe) or 1 can refrigerated biscuits dough

Biscuit dough:

  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup shortening
  • 3/4 – 1 cup buttermilk (or regular milk works fine)

 

Directions:

Heat oven to 350. Grease a 13×9 baking pan.

Cook your chicken, if it isn’t already cooked. Once cooked, Mix together the chicken, cream of chicken soup, sour cream, cheese, ranch dressing, and bacon together.

If making your biscuit dough, mix together the flour, baking powder & soda, and salt together. Cut in the shortening until well mixed and crumbly. Add in the milk until your mixture is well combined. You will then simply use a spoon and scoop balls of dough into the chicken mixture. If using refrigerated biscuit dough, cut each biscuit into 4 pieces.

Once your biscuit dough is ready, fold the dough carefully into the chicken mixture. Pour into your baking pan. Bake for 20-30 minutes until bubbly and biscuits are golden brown.

Mmmm… Enjoy! Once my little kids start eating more, I am going to have to double this recipe!

 

Chicken & Biscuit Casserole Chicken & Biscuit Casserole Chicken & Biscuit Casserole

Chicken & Biscuit Casserole

Ingredients

  • 1lb Cooked Chicken - cubed or shredded
  • 1 can Cream of Chicken Soup
  • 1 cup (8oz) Sour Cream
  • 1 Cup Shredded Cheddar Cheese
  • 1 pkg. or 1 1/2 Tbsp dry Ranch Dressing mix
  • 1/4 cup chopped, cooked Bacon (optional)
  • 1 batch of homemade biscuit dough (below or your favorite recipe) or 1 can refrigerated biscuits dough
  • Biscuit dough:
  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup shortening
  • 3/4 - 1 cup buttermilk (or regular milk works fine)

Instructions

  1. Heat oven to 350.
  2. Grease a 13x9 baking pan.
  3. Cook your chicken, if it isn't already cooked.
  4. Once cooked, Mix together the chicken, cream of chicken soup, sour cream, cheese, ranch dressing, and bacon together.
  5. If making your biscuit dough, mix together the flour, baking powder & soda, and salt together.
  6. Cut in the shortening until well mixed and crumbly.
  7. Add in the milk until your mixture is well combined.
  8. You will then simply use a spoon and scoop balls of dough into the chicken mixture.
  9. If using refrigerated biscuit dough, cut each biscuit into 4 pieces.
  10. Once your biscuit dough is ready, fold the dough carefully into the chicken mixture.
  11. Pour into your baking pan.
  12. Bake for 20-30 minutes until bubbly and biscuits are golden brown.
http://mismashedmom.com/2016/11/chicken-biscuit-casserole.html

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