Tasty Tuesday

Today I thought I would share some very tasty recipes that we like to have. To start with, a fabulous dessert Miss Brooke requests all the time.

Banana Split Brownie Pizza

This is a Pampered Chef Recipe

1 package (21.5 oz) brownie mix (plus ingredients to make brownies)

1 package (8 oz) cream cheese, softened

1 can (8 oz) crushed pineapple, drained
2 tablespoons sugar
2 bananas, sliced
1 cup strawberries, sliced
1/2 cup nuts, chopped
1/4 cup chocolate ice cream topping

Preheat oven to 375 degrees F.
Prepare brownie mix according to package directions.
Cut a circle of parchment paper to fit a 15" round baking stone.
Pour brownie mixture onto parchment paper; spread into 14" circle.
Bake 15-18 minutes or until brownie is set.
Do not overbake. Cool completely.

In bowl, mix cream cheese, pineapple, and sugar until blended.
Spread cream cheese mixture over brownie.
Slice bananas and strawberries; chop nuts.
Arrange fruit over cream cheese mixture; sprinkle with nuts.
Drizzle chocolate topping over pizza.
Refrigerate.

Tip: Do not substitute wax paper. Brownie batter will run off baking stone. Wax paper will also scorch or melt during baking.

Super Easy Chicken & Dumplings

3 cups of chicken, chopped (I actually used can chicken, but it is also great with rotisserie chicken)

1 32 ounce container of chicken stock (if you like yours thinner, use another can of chicken stock)
1 can cream of chicken soup (or cream of celery, whatever you have)
1 or 2 chicken bouillon cubes
2 hard boiled eggs, diced
1 10 ounce container of biscuits

Directions:

Combine chicken, chicken stock, cream of chicken soup, and the bouillon cubes in a large stockpot or dutch oven. Bring to a boil over medium high heat and then let simmer for about 5 - 10 minutes.

While chicken mixture is simmering, separate biscuits in half and roll out to about 1/4 inch thick pieces. Cut into strips.

Stir in the diced, hard boiled egg. Add the biscuit strips, stirring occasionally so they do not stick. After you add all of the biscuit strips, let simmer for about 10 minutes

Homemade Chicken Salad

(this is the one I posted about Saturday that is my husband's favorite. I will be making this today.)

3 cups chopped, cooked chicken

1 1/2 cups seedless red-grape halves
1 cup chopped celery
1/2 cup chopped walnuts or pecans
1 1/3 cups mayo
1/2 cup honey

In a large bowl, combine chicken and next 3 ingredients.
In a small bowl, combine mayo and honey. Spoon mixture over chicken; toss gently to coat.
Cover and chill.

Great on croissants, as a regular sandwich or all by itself!

Four-Cheese Pimiento Sandwiches

(from Tea Time at the Masters, Par Three)

previously featured on Miss Janice's blog

(photo courtesy of Food Network)

3 cups (12 ounces) shredded white cheddar cheese

2 cups (8 ounces) shredded yellow sharp cheddar cheese
4 ounces crumbled bleu cheese
1 cup shredded parmesan cheese
1 (4-ounce) jar sliced pimientos, drained
1 cup light mayonnaise
2 tablespoons Dijon mustard
White sandwich bread

Combine the white cheddar cheese, yellow cheddar cheese, bleu cheese, parmesan cheese, pimientos, mayonnaise and Dijon mustard in a food processor and process until smooth. Remove to a bowl.
Cover and chill. Spread on white bread to make sandwiches.

(Personally, I like my pimiento cheese sandwiches toasted.)

These happen to go great with:

An Arnold Palmer

(even though these are now sold pre-made in cans, the original is the best)

Combine 1/2 iced tea and 1/2 lemonade in a pitcher and fill with ice.

Serve and enjoy! It doesn't get any easier or tastier!