Seaside Shortcakes

Seaside Shortcakes



1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

1/2 cup dry white wine*

1 (16-oz.) jar Alfredo sauce

1(8-oz.) container cream cheese with chives and onion

1 cup frozen baby sweet peas

1/2lb. shelled deveined cooked medium shrimp

1 (6-oz.) can crabmeat, drained

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

1/4 cup chopped fresh chives

 

 

 Heat oven to 375°F. Prepare and bake biscuits as directed on can.

 

 Meanwhile, cook wine in large skillet over high heat for 3 to 5 minutes or until slightly reduced. Reduce heat to medium. Add Alfredo sauce, cream cheese, peas, shrimp and crabmeat; mix well. Cook 8 to 10 minutes or until sauce is smooth and peas are tender, stirring occasionally.

 

 Split each warm biscuit. Place bottom halves on individual serving plates. Spoon half of seafood mixture over biscuits. Cover with biscuit tops. Top with remaining seafood mixture. Sprinkle with cheese and chives.

 

 

* To substitute for wine, omit reducing step and add 1/3 cup milk with Alfredo sauce. Continue as directed above.

Chicken Breast Supreme

Chicken Breast Supreme

2 slices bacon

6 boneless skinless chicken breast halves (about 1 1/2 lb.)

1 (4.5-oz.) jar sliced mushrooms, drained

1 (10 3/4-oz.) can condensed cream of chicken soup

2 tablespoons dry sherry, if desired

3oz. sliced Swiss cheese

1 tablespoon chopped fresh chives

3 cups frozen broccoli florets

 

 

 Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Refrigerate until needed. Reserve bacon drippings in skillet.

 

 Add chicken breast halves to bacon drippings in skillet; cook over medium-high heat for 3 to 5 minutes or until lightly browned, turning once. Transfer chicken to 4- to 6-quart slow cooker. Top with mushrooms. In same skillet, stir together soup and sherry. Spoon over mushrooms.

 

 Cover; cook on low setting for 3 to 4 hours.

 

 Top mixture in slow cooker with cheese slices. Sprinkle with chives. Crumble bacon over cheese. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until cheese is melted.

 

 Meanwhile, microwave broccoli in covered microwave-safe dish on HIGH for 6 to 8 minutes or until crisp-tender.

 

 With slotted spoon, remove chicken, broccoli and mushrooms from slow cooker; arrange on serving platter. Serve with cooking juices from slow cooker.

Hearty Steak and Tater Soup

Hearty Steak and Tater Soup



1lb boneless beef round steak

1lb small red potatoes, cut into 1/4-inch slices (4 cups)

2medium stalks celery, chopped (1 cup)-----------------(I skip this)

2medium carrots, chopped (1 cup)

1medium onion, chopped (1/2 cup)

2cloves garlic, finely chopped

1tablespoon beef bouillon granules

1/2teaspoon pepper

1jar (6 oz)  sliced mushrooms, undrained

2cartons (32 oz each) beef flavored broth

1/2cup water

1/2cup all-purpose flour

 

 

 Spray 5- to 6-quart slow cooker with cooking spray. Cut beef into 1x1/4-inch pieces. In cooker, mix beef and remaining ingredients except water and flour.

 

 Cover; cook on Low heat setting 8 to 9 hours.

 

 In small bowl, mix water and flour; gradually stir into soup until blended. Increase heat setting to High; cover and cook about 30 minutes or until slightly thickened.