Cherry Dump Cobbler

So I was craving cherry cobbler one day, so I bought a can of cherry pie filling. It had been sitting in my pantry for a few weeks, so I finally searched out a recipe and made one. I like cobbler to be a little sweeter and crumbly-er, but this one was still good, just a little more cake-like.

1 cup flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 cup milk
32 oz cherry pie filling
1/2 cup butter

Heat oven to 350 degrees.
Melt butter in 13X9 inch pan.
Mix flour, baking powder, salt, milk and sugar and pour into pan (this was a lot more watery than I expected it to be).
Add cherry pie filling to batter and spread evenly.
Bake 45 min to an hour.
Batter will form a crust on top.

YUM! I ate it directly from the pan.
My cherry pie filling was only 21 oz, so I used 2/3 of everything to make the recipe fit. I also used a 9X9 inch square pan.
Enjoy!

Pulled BBQ Chicken Crescents

I tried these for dinner tonight and they were pretty tasty. I couldn't think of what side would be good with it, so we had cheddar broccoli rice (which my daughter loves).

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (I used the butter flake ones-yummy!)
1 cup shredded cooked chicken (I previously boiled 1 boneless, skinless chicken breast)
1/4 cup barbecue sauce (I used my favorite, bulls eye-original)
1/3 cup shredded Cheddar cheese
1 egg, beaten


Separate dough into 8 triangles.
In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
Bake at 375°F 12 to 15 minutes.

Creamy Cheesy Chicken, Rice & Broccoli dinner

I'm going to try to start posting the things I make around here. I like to have all of my recipes for things I've tried in one place. My system now is just not working. It's a big pile of pages shoved in a cupboard. Hopefully I can compile and share here.
We are having this for dinner tonight and I will come back and post how I like the recipe.

(Found on the Kraft website)
1 lb. boneless skinless chicken breasts, cut into strips
1 tsp. garlic powder
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 soup can milk
1-1/2 cups instant white rice, uncooked
2 cups chopped fresh broccoli
1 cup Shredded Cheddar Cheese (we like it cheesy so I use more)
salt and pepper to taste

SPRAY nonstick skillet with cooking spray. Add chicken; cover. Cook 5 min. or until cooked through. Sprinkle with garlic powder.
ADD soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 min. or until rice is tender.
STIR in 1/2 cup of the cheese; sprinkle with remaining cheese.

My review: Yum!! I usually like my broccoli steamed until soft, covered in melted cheese and separate from the rest of my food. You know, so I can shove it down, then enjoy the rest of my dinner. Even with it all mixed together, it was really good and I enjoyed it. I would definitely make it again.