Turkey Pot Pie
2 or more cups cubed turkey
1 can cream of celery soup
1/2 can cream of chicken soup
3/4 cup chicken broth
Salt and pepper to taste
Peas and carrots, optional
1 3/4 cups Bisquick
3 T butter, melted
1 cup milk
Spread turkey in the bottom of a 8×8 baking dish. Smear cream soups over the meat. Top with optional peas and cooked carrots. Pour broth over everything in the pan. In a bowl, mix well the Bisquick, butter, milk and salt & pepper to taste. Pour over the top and gently spread around. Bake at 350 for 50 to 50 minutes until brown crust forms. Serve over rice.
Classic Peanut Butter Blossom Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 Hershey’s Kisses Brand milk chocolates, unwrapped
Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms. Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
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