Author: admin

As seen on Allrecipes.com here.

Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 6

Ingredients:
3-4 skinless, boneless breasts
1 cup Gluten Free bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
Vegetable Oil

Directions:
1. Preheat oven to 350°F (175 degrees C).
2. In a medium bowl mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
3. Coat the chicken pieces with oil in a bowl. Place chicken pieces in bowl with bread crumb mixture and coat until well coated. Place chicken pieces in a lightly greased 9×13 inch baking dish and bake for 45 minutes or until juices run clear.
4. If you have stoneware, don’t preheat the oven. Place it in the stoneware and bake for 50 minutes at 350°F.

Heat oven to 350° F

Ingredients:
3 cups Bisquick
2/3 cups sugar
2 eggs
½ cup milk
1 cup mashed bananas, about 2 medium or 3 small
2/3 cup chopped nuts, usually walnuts

Directions:
Grease and flour loaf pan – 9 x 5 x 3
(I use a Pampered Chef loaf pan, the stone one without grease or flour)

Mix all ingredients by hand until moistened. Stir for 30 seconds and then pour batter into pan.

Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool completely before slicing.

Makes 1 loaf, around 16 slices

Variations:

Pumpkin Nut Bread
Substitute 1 cup canned pumpkin for the bananas. Beat in 1 tsp. ground cinnamon, 1 teaspoon ground nutmeg and ½ teaspoon ground cloves.

Date Nut Bread
Mix 1 ½ cups cut up dates and ½ cup boiling water and let cool. Substitute date mixture for bananas.

½ Recipe: Use loaf pan, 8 ½ x 4 ½ x 2 ½, divde ingredient amounts in half and decrease bake time to 45-50 minutes.

No Cholesterol Banana Nut Bread
Substitute 3 egg whites or ½ cup cholesterol free egg product for the eggs and skim milk for the milk. For ½ recipe, substitute 2 egg whites or ¼ cup cholesterol free egg product for the egg and skim milk for the milk.

High Altitude Directions (3500-6500 ft.)
Heat oven to 375° F. Decrease sugar to ½ cup. Increase eggs to 3. ½ recipe and no cholesterol recipes are not recommended for use.

Makes: 2-3 dozen Ready In: 30-60 minutes

Ingredients:

1 cup Butter
3/4 cup Brown sugar
3/4 cup Sugar
2 Eggs
1 3/4 cup Flour; all-purpose
2 cups Uncooked oats
2 teaspoons Cinnamon
1 teaspoon Baking soda

Directions:

Heat oven to 375 F. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well.

In medium bowl, combine flour, oats, 1 teaspoon cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet.

In small bowl, combine remaining 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack.

Ready In: 6 Hours

Ingredients as the recipe was written:

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces.

 

My ingredients:

I used one can of Cream of Mushroom soup and one can of Cream of Chicken and one entire can of chicken broth. I used 10 breasts and 1/2 bag of frozen carrots. And I used one can of Grand Biscuits. Hubby said to add noodles and nix the buscits, add celery and onion. 🙂 I will make this again soon, it was SO GOOD! I shredded the chicken with forks after it was cooked. *I used broth vs. water in the directions.*

Directions:

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. 2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.