Monday, February 4, 2013

Cornbread Chicken Casserole

Tonight I threw together a pretty delicious dinner from what I had on hand. I made a chicken and veggie filling (like a pot pie filling), topped it with cornbread batter, sprinkled on Parmesan cheese, and baked on 425* for 20-30min. I wanted the cornbread batter cooked all the way through and browned on top, so I cooked it covered for 20min and another 10min uncovered.

3 cooked chicken breast, chopped or shredded
1lb veggies
1 1/2cu sauce
2 boxes Jiffy cornbread

1. Preheat oven to 425*. Mix chicken, veggies, and sauce together and place into 9x13 baking pan.

2. Prepare cornbread as directed on back of box and spread over top.

3. Cover with foil and begin to bake.

Saturday, February 2, 2013

Peach Pineapple Cobbler

You can thank a late night craving for this one, haha. I wanted a peach cobbler with a little tang and thought of pineapples. I easily had all the ingredients on hand in my cupboard/fridge. The bonus is it taste great AND makes your house smell like peaches. Have I mentioned how I love the Blogger iPad app? It lets me do all my editing and pictures right in the app. I wish I could adjust the hue of the pictures here since some appear kinda bluish, but you get he idea. To was definitely delicious. The edges were buttery and slightly sweet. I preferred it sprinkled with brown sugar and cinnamon for that caramel effect. You can easily adapt this with different fruits. You need about 4-6cu of fruit when it goes into the oven. The peaches cooked down some during baking. I'm already thinking of maybe a mango pineapple and substitute coconut milk for the plain milk in the baking mix!!

29oz can peaches packed in juice (1cu juice reserved)
20oz can pineapple chunks packed in juice, drained
8 tablespoons butter
1 1/2 cups self-rising flour
1cu sugar
1 1/2 cups milk
Ground cinnamon and brown sugar, optional

1. In a saucepan heat the peaches with juice and drained pineapple to boiling. Let cook uncovered for about 10 minutes until syrupy.

2. Meanwhile, place the butter into a 9x13 baking pan and place into the oven. Preheat the oven on 350*.

3. Mix the self rising flour, sugar, and milk. Carefully pour over butter in dish, but DO NOT stir. Spoon fruit over and then slowly drizzle remaining drizzle. Sprinkle with cinnamon and a little brown sugar if desired.

4. Place into oven and bake for 30-40 minutes or until a knife inserted in the batter comes out clean.

5. Serve topped with your favorite creamy topper and enjoy! Can be served warm or cold.