This first recipe had me a little skeptical, but Nathan and I love anything Mexican-inspired, so I went with it. Turns out, it was actually very yummy! I especially loved the thin biscuit-y like crust on top--not too thick, not too thin. Just right. :)
Fajita Chicken Pot Pie--taken from: Betty Crocker Ultimate Bisquick Cookbook
- 1/2 tsp olive oil
- 1/2 medium green bell pepper, diced
- 2 boneless, skinless, chicken breasts; cubed and cooked
- 1 3/4 c. chunky style salsa
- 1/4 c. water
- 1 c. Bisquick mix (or any other type of baking mix--I used Jiffy)
- 1/3 c. shredded Monterey Jack cheese (we used a little more to add on top before eating as well)
- 1/2 c. milk
- Pre-heat oven to 400 degrees. In 10-inch skillet, heat oil and add bell pepper, cook until crisp. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2 qt. casserole dish.
- In small bowl, stir remaining ingredients with wire whisk or fork until blended. Pour over chicken mixture; carefully spread almost to edge of casserole.
- Bake uncovered for 30 minutes, or until light golden brown.
- We topped this with a dallop of sour cream and extra shredded cheese.
Luscious Lemon Bars--taken from: Better Homes & Gardens Breast Cancer Edition Cookbook
**Disclaimer: Try not to freak out over how much butter is in this recipe. I know it's a lot, but trust me--it's divine and you won't regret 1 TBSP of that butter-y goodness!!
- 2 c. all purpose flour
- 1/2 c. sifted powdered sugar
- 2 TBSP cornstarch
- 1/4 tsp salt
- 3/4 c. butter (just keep going . . .)
- 4 slightly beaten eggs
- 1 1/2 c. granulated sugar
- 3 TBSP all purpose flour
- 1 tsp shredded lemon peel
- 3/4 c. lemon juice
- 1/4 c. milk
- Extra powdered sugar to sift on top
- In a large bowl, combine 2 c. of flour, 1/2 c. powdered sugar, cornstarch and salt. Using a pastry blender (or fork, in my case), cut in butter until mixture resembles coarse crumbs. Press mixture into the bottom of a greased 13x9x2-inch baking pan. **Tip: I took the advice of my cookbook to line my pan with aluminum foil and then grease the foil. None of my little bars stuck at all! Bake in a 350 degree oven for 20 mins, or until edges are golden.
- Meanwhile, in a medium bowl, stir together eggs, sugar, 3 TBSP of flour, lemon peel, lemon juice and milk. Pour filling over hot crust.
- Bake for 20 minutes, or until center is set. Cool. Cut into bars. Cover and store in the refrigerator.
I hope you and yours celebrate a wonderful Easter weekend!!!