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Barbecue Pot Pie with Cheese Grits Crust

Barbecue Pot Pie with Cheese Grits Crust

Barbecue Pot Pie With Cheese Grits Crust

This mouth watering casserole is something you must try.  I use a sweet BBQ sauce and lots of sharp cheddar cheese in the cheese grits crust.  I promise, this is one tasty casserole that you will love!

1 large sweet onion, diced
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thick barbecue sauce
1 1/2 cups beef broth
1 pound shredded barbecued pork*
Cheese Grits Crust Batter* recipe follows
Cheese Grits Crust Batter*
2 cups water
2 cups milk
1 cup quick-cooking grits
2 cups (8 ounces) shredded sharp Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon seasoned pepper
dash of garlic powder
2 large eggs, lightly beaten

Cheese Grits Crust:

Bring water and milk to boil in a large saucepan; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese, salt, and pepper; remove from heat.
Stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.
Spoon hot grits mixture evenly over hot Barbecue Pot Pie mixture.
Bake at 425° for 15 minutes.
Yield Makes 1 (13X9 inch) crust

Barbecue Beef

Barbecue:

Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly,
3 minutes or until mixture begins to thicken. Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.
Spoon Cheese Grits Crust Batter evenly over hot barbecue mixture.
Bake at 425° for 20 to 25 minutes or until golden brown and set.
*1 pound shredded beef may be substituted for pork.
Yield 8 to 10 servings

Barbecue Pot Pie with Cheese Grits Crust

Sharon Springfield

Sharon Springfield

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Chicken Sonora

Chicken Sonora

 

Chicken Sonora

One of my favorite and fastest dinners. A copy-cat of Ruby Tuesday’s dish.  Also great as a meatless dish if you omit the chicken.

1 pound chicken breasts, cooked and chopped 
1/2 package penne or ziti
1 12 oz. jar Alfredo sauce with sun dried tomatoes
1 16 oz. can black beans
1 10 3/4 ounce can Rotel Tomatoes

Grill or broil chicken and cut into bite-sized pieces. Boil pasta according to pkg. directions. Drain Rotel Tomatoes and black beans – rinse beans. Combine all in a pan and warm through. Serve with garlic bread and a salad.

8 Servings

Chicken Sonora

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Sharon Springfield

Sharon Springfield

Sharon Springfield

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Churro Muffins

Churro Muffins

 

Churro Muffins

If you love cinnamon and sugar and the crunch of Churros, you’re going to love this recipe for Churro Muffins!  These tasty muffins are loaded with cinnamon chips inside and have a crunchy sweet topping made from a surprise ingredient.  Share this Churro Muffins recipe with all your family and friends who love the great combination of brown sugar and cinnamon.

Churro Muffin Topping Ingredients:

3 tablespoons softened butter
1/2 cup brown sugar
1 cup rice krispies cereal

In a small bowl, stir together the above ingredients until the rice cereal is coated.  Looks like this:

Churro Muffin Topping

Churro Muffin Batter:

1 3/4 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 beaten egg
3/4 cup milk
1/4 cup canola oil (or other cooking oil)
1/2 cup cinnamon chips

Preheat oven to 400° F.

Prepare muffin tins by greasing with nonstick spray.

In a mixing bowl, combine the dry ingredients.  Stir in the egg, milk and oil, mixing only until the dry ingredients are moistened.  Fold in the cinnamon chips.  Spoon into muffin tins, filling 2/3 full.  Sprinkle the topping over each muffin.  Bake for 15 minutes.

(This is how they look before they go into the oven.)

image003

 

They smell amazing!  If you love cinnamon, this is a recipe you will love!

These cinnamon-sugar Churro Muffins are great with breakfast and coffee.

Pin This Recipe! Churro Muffins

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Sharon Springfield

Sharon Springfield

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Beer Candied Bacon

Beer Candied Bacon

Beer Candied Bacon

Ingredients:

1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer

Directions:

Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.

Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.

Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.

Cool on wire rack for at least 1 hour before serving.

Sharon Springfield

Sharon Springfield
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Cookie Butter Cookies

Cookie Butter Cookies

 

Cookie Butter Cookies

Have you fallen in love with cookie butter yet?  I’m newly addicted and am perfectly content to just eat cookie butter by the spoonfulls right out of the jar.  But today I was feeling adventerous and wanted to try to substitute peanutbutter for cookie butter in a cookie recipe.  So how were they?  Super duper yummy!

If you don’t have cookie butter, you could certainly use peanut butter, almond butter or any kind of nut butter you like.  But, if you haven’t ever tried cookie butter, I highly recommend you find some so your life may be complete.  It can be found at Trader Joe’s and the jar looks like this:

Cookie Butter

 

Cookie Butter Cookie Recipe

1 stick butter, softened
1/2 cup Cookie Butter or peanut butter
3/4 cup sugar
1 cup brown sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup graham cracker crumbs
1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 cups quick oats
1 cup mini chocolate chips

Preheat oven to 375° F.

In a mixing bowl cream together the butter and cookie butter (or other nut butter).  When its well mixed add the sugar, eggs and vanilla and mix well.  Stir in the graham cracker crumbs, flour, baking soda and salt until well mixed.  Stir in oats until incorporated.  Carefully stir in the chocolate chips just until mixed in.

Drop rounded teaspoonfulls of cookie dough onto an ungreased cookie sheet, spacing them 2 inches apart.  Bake for approximately 12 minutes.

This recipe makes about 4 dozen cookies.

You can freeze the cookie dough and bake later.  Take a rounded teaspoon of cookie dough and form it into a ball then slightly flatten it until it’s a disk approximately 1/2″ thick.  Stack in a single layer in a freezer safe container.  Seperate layers of cookie dough by placing waxed paper between the layers.  Seal the container and freeze.

I hope you enjoy this Cookie Butter Cookies recipe.  Don’t forget to share this recipe on Facebook and Pinterest!

Sharon Springfield

Sharon Springfield

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