Parents,
A few of you asked for the recipes from the feast, so here they are.
Corn bread muffins
makes an 8 x 8 pan or about 18 muffins
Ingredients
1 1/2 c. flour
2/3 c. sugar
1/2 c. cornmeal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 c. milk
2 eggs
1/3 c. oil
3 Tbsp. melted butter
Mix all dry ingredients in a bowl. When they are well combined make a well and add all wet ingredients. Mix until combined. bake at 350 degrees. For muffins bake for 20 minutes, for an 8 x 8 pan bake fro 35 minutes.
Shepherd’s Pie
1 lb ground beef, cooked
1/2 c. chopped onion
1 tsp. oil
1 garlic clove pressed
1/2 tsp. salt
1/2 tsp dried thyme leaves
1/4 tsp black pepper
2 c. frozen veggies
12 oz. beef gravy
2 c. prepared mashed potatoes
2 oz. shredded cheddar cheese
In a large skillet heat oil. Add onion and garlic. cook over med heat for 2 – 3 minutes until tender. Stir in ground beef and seasonings. Add veggies and gravy. Mix and bring to a boil. Pour into a 9 x 13 casserole pan. spoon potatoes on top of beef and veggies. Top with shredded cheese. Bake for 25 – 30 minutes or until thoroughly heated.
Chicken Pot Pie-ish
4 large chicken breasts cooked and shredded
1 packet dry ranch dressing mix
1/2 tsp salt
1/4 tsp pepper
2 10 oz. cans cream of chicken soup
10 oz can cheddar cheese soup
1 c. chicken broth
1 c. milk
2 15 oz cans mixed veggies, drained or 30 oz frozen veggies
3/4 c. crumbled bacon already cooked
1 c. shredded cheddar cheese
1 6 count can Pillsbury home style biscuits
Preheat oven to 350 degrees. place shredded chicken into a large bowl. Add ranch dressing mix, salt and pepper. Toss to combine seasonings.
In a large skillet place soups, broth, milk over medium heat. Whisk until combined. Stir in mixed veggies then add chicken. transfer to a 9 x 13 baking dish. sprinkle bacon and cheese over the top. Top with biscuits. Bake fro 40 to 50 minutes or until biscuits are cooked through (you make have to flip them over about 30 minutes into baking.
Enjoy!