NO BAKE COOKIE RECIPE


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To eat like a king used to mean that you would have all the nutrition while feeling satisfied. That's why this casserole is named like that.

You see, in medieval times, kings used to eat a lot and they would have the royal cooks create awesome dishes all the time. Not sure if you remember medieval feasts in cartoons. Do you remember those huge casseroles where an ostrich would come out of? Well, we will not cook a huge bird, but a chicken. While vegetables too!

So I hope this recipe suits you and your family.

Ingredients
2 1/2 Cups of cubed skinless, boneless chicken breast meat
1 Cup of cooked, sliced carrots
1/2 onion, chopped
1 1/2 Cups of chicken broth
1 1/2 Cups of canned mushrooms, drained
1 1/2 Cups of green peas
1 (16 oz.) can of refrigerated buttermilk biscuits
1/4 Cup of chopped red bell pepper
1/4 Cup of butter, melted
1/8 Cup of all-purpose flour

Directions
In a medium saucepan over medium heat, melt butter. Add the flour, then pour in broth and cook until the mixture is think. Remember to stir constantly. Add chicken, peas, mushrooms, carrots, onion and bell pepper. Combine and stir. Cook until it boils.

Preheat oven to 350 °F.

Place chicken mixture into a 9×13 inch baking dish. Top with refrigerated biscuits. Put into the oven and bake in preheated oven for 25 to 30 minutes, or until biscuits are done.

If you would like to see more green bean recipes like this one, then please check here: Green Bean Casserole

Article Source: http://EzineArticles.com/?expert=Byul_Im

NO BAKE COOKIE RECIPE

February 1st, 2009

No Bake Chocolate Cookies

1/2 cup butter or margarine
2 (1-ounce) squares unsweetened baking chocolate*
2 cups granulated sugar
Pinch kosher or coarse salt
1/2 cup 2% milk
1/2 cup peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats

1. Have all ingredients measured and ready. Line a baking sheet with waxed paper or foil; set aside.
2. In a large heavy saucepan melt the butter and chocolate over medium heat, stirring constantly. Add the sugar, salt and milk and continue stirring until mixture comes to a full rolling boil. Without stirring, let mixture boil for exactly 3 minutes, no more – no less. Immediately remove from heat.
3. Stir in peanut butter and vanilla, stirring until peanut butter has melted. Quickly stir in the oats, mixing well.
4. Working fast, drop mixture by spoonfuls onto waxed paper or foil. Allow to cool and become firm, about 30 minutes.

Makes 24 cookies.

Posted in Recipes | 1 Comment »

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