Chicken Pot Pie Bubble Up

 

 Provide classic chicken pot pie an exciting and appealing transformation with this Chicken Pot Pie Bubble Up Casserole.

 

ingredients:

2 cups cooked, shredded chicken

1 can cream of chicken soup

1 cup sour cream

1 cup cheddar cheese

1 1/2 cups frozen veggies mixed ones

1 tsp garlic powder

1/2 tsp seasoned salt

2 (6 oz) cans of refrigerated biscuits

 

Combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt in a medium mixing bowl.

Toss each biscuit into the chicken mixture in fourths.

Coat a 9 x 13 baking pan with cooking spray and evenly distribute the chicken biscuit mixture.

Bake for 35-45 minutes, or until cooked through, in a preheated oven at 375°F. Depending on the oven, it may take longer. Take out from the oven and serve!!

Cheesecake Tacos

 Cherry cheesecake tacos are a delicious twist on a classic. Fried flour tortillas alongside homemade cheesecake filling and cherry pie filling on top.

 

Filling Ingredients:

1 (8-ounce) package of cream cheese, softened

⅓ cup powdered sugar

2 teaspoons vanilla extract

8-ounce tub Cool Whip

1 (21-ounce) can of cherry pie filling

 

Taco Shell Ingredients:

18 street taco-size flour tortillas

Vegetable oil or shortening for frying 4 cups

1 cup granulated sugar

3 teaspoons ground cinnamon

 

In a large stockpot or Dutch oven, heat the oil to 350°F.

In a medium mixing bowl, thoroughly combine cream cheese, powdered sugar, and vanilla extract.

Beat in the Cool Whip until the mixture is smooth and fluffy.

 

Transfer the mixture to a gallon-sized Ziploc bag or a piping bag fitted with Tip #1M. Place in the refrigerator to keep cool while you prepare the taco shells.

 

Whenever the oil reaches a precise temperature of 350°F, it's time to fry the taco shells.

Pinch two sides of a tortilla together to form a folded taco shape with long-handled tongs (to keep your hands away from the oil). Submerge the tortilla in the oil, holding the sides together, and fry for 1-2 minutes.

The tortilla will begin to bubble. If you lose your grip on the tongs, simply fold the taco back in half and keep it submerged to evenly brown the inside and outside.

 

Remove the tortilla from the oil and place it directly in the tray with the cinnamon sugar.

 

Sprinkle the cinnamon sugar evenly over the tortilla (inside and out), then place it on a paper-towel-lined inverted muffin tin to help the taco shells retain their shape while cooling.

Whenever the taco shells are cool enough to handle, pipe a line of cheesecake filling down the center of each taco.

3-4 cherries (and sauce) from the can of pie filling on top.

FYI

 

3 Ingredient Crockpot BBQ Wings

 

  Looking for an easy and delicious recipe for juicy BBQ chicken wings? This Easy 3 Ingredient Crockpot BBQ Chicken Wings Recipe will become your favorite go-to recipe. With just a few simple ingredients and minimal prep time, you can have juicy and flavorful chicken wings that will surely be a hit at your next party or gathering.

 

3 pounds Chicken wings 3 pounds of cut and trimmed wings will equal approximately 10 drumettes and 12 wings/flats.

1 cup Dr. Pepper

1 cup BBQ sauce Divided into 1/2 cup portions.

 

Fresh or thawed wings should be washed in a colander with cold water. Examine the wings and remove any remaining pin feathers. Trim any excess fat or skin with kitchen scissors. Using a paper towel, blot the wings dry.

3 lbs. chicken wings

Fill a 6-quart oval crockpot halfway with wings. You'll need enough wings to cover the bottom of your slow cooker in a single layer.

Drizzle Dr. Pepper over the wings.

1 quart Dr. Pepper

Then, drizzle 1/2 cup BBQ sauce over the wings. Mix the Dr. Pepper and BBQ sauce into the wings.

1 cup barbecue sauce

Set the crockpot lid on top. Cook for 2-3 hours on high in the crockpot. After 2 1/2 hours, check to see if they are finished. Temperatures in the crockpot vary slightly.

Following the cooking time has passed, use a meat thermometer to see if the center of the wings is at least 165 degrees.

When finished, use a slotted spoon or tongs to remove the wings from the crockpot. Remove and discard the chicken juices, Dr. Pepper, and barbecue sauce mixture.

 

Finally, return the chicken wings to the crockpot and drizzle with 1/2 cup of BBQ sauce. Gently toss the wings in the sauce to coat. To dab sauce and brush wings, I like to use a silicon brush. Reinstall the lid. Cook the wings for another 15 minutes on high.

1 cup barbecue sauce