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COUNTRY COOKING

January 22, 2014

by Dorothy Bloemendaal
Cheddar and Green Onion Biscuit Poppers

2 cups Bisquick®

2/3 cup milk

1/2 cup shredded Cheddar cheese (2 oz.)

4 medium green onions, sliced (1/4 cup)

2 tablespoons butter or margarine, melted

Old El Paso® Thick ‘n Chunky salsa, if desired

Heat oven to 450º. Spray cookie sheet with cooking spray.

Stir Bisquick mix, milk, cheese and onions together until soft dough forms. Drop dough by rounded tablespoonfuls onto cookie sheet.

Bake 7 to 9 minutes or until golden brown. Brush biscuits with melted butter. Serve warm with salsa.



Dutch Chicken Delight

12 oz. dried egg noodles

2 slices bacon, diced

l-1/2 lb. boneless chicken breast cut into l-inch pieces

l can cream of mushroom soup

1-1/4 cup milk

1 (8 oz.) carton sour cream

Sliced dried beef, coarsely chopped

Celery leaves

Preheat oven to 350º. Cook noodles according to package directions; drain. Spoon noodles into 3 quart rectangular baking dish.

Cook bacon until crisp. Drain on paper towels, reserving drippings in skillet. Cook and stir chicken, half at a time, in the reserved drippings about 4 minutes or until no longer pink. Drain off fat.

Combine cream of mushroom soup, milk, and sour cream. Add cooked chicken, soup mixture, and dried beef to cooked noodles in pan; stir gently to combine.

Cover with foil. Bake about 40 minutes or until heated through, stirring once halfway through baking. Sprinkle with bacon and celery leaves. 6 servings.

Shortbread Brownies

2-1/2 cups all-purpose flour (divided)

1/3 cup packed brown sugar

3/4 cup butter

1-1/4 cup semi-sweet chocolate chips

2 cups sugar

3/4 cup unsweetened cocoa powder

2-1/4 teaspoons baking powder

1 teaspoon salt

5 eggs

1/2 cup butter, melted

1 tablespoon vanilla

Chocolate ice cream topping, (optional)

Preheat oven to 350º. Line 9x13 inch baking pan with foil, extending foil over edges of pan; set aside. For crust stir together 1 1/2 cups of the flour and the brown sugar. Cut in the 3/4 cup butter until mixture resembles coarse crumbs. Stir in 1/2 cup of the chocolate chips. Press dough evenly into the pan. Bake, uncovered, for 10 minutes.

Meanwhile, stir together sugar, the remaining l cup flour, cocoa, baking powder, and salt. Add eggs, melted butter, and vanilla; beat until smooth. Stir in remaining 3/4 cup chocolate chips. Carefully spoon over crust spreading evenly. Bake for 35 minutes more. Cool in pan on a wire rack. Using edges of foil, lift brownies out of pan. Cut into bars. Drizzle bars with chocolate topping if desired.



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