Champagne Cupcakes

Champagne Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring
Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring
Garnish
Pink decorator sugar crystals
Edible pink pearls

1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.

Taco Chicken

1 1/2 cups nacho cheese tortilla chips (1 3/4 oz)
1/2 cup Original Bisquick® mix
4 boneless skinless chicken breast halves (about 1 1/4 lb)
1 egg, beaten
2 tablespoons taco sauce
3 tablespoons vegetable oil

1.
Place tortilla chips in 1-gallon resealable plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
2.
Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to about 1/4-inch thickness. In small shallow dish, mix egg, taco sauce and salt. Dip chicken into egg mixture, then shake in bag to coat with Bisquick mixture.
3.
In 12-inch nonstick skillet, heat oil over medium heat. Reduce heat to medium-low. Cook chicken in oil 10 to 12 minutes, turning once, until juice is clear when center of thickest part is cut (170°F).

Slow Cooker Chicken and Vegetables with Dumplings

2 1/2 to 3 pounds boneless skinless chicken thighs
1 pound small red potatoes (about 2 1/2 inches in diameter)
1 medium onion, coarsely chopped ( 3/4 cup)
2 cups baby-cut carrots
5 1/4 cups Progresso® chicken broth (from two 32-ounce cartons)
2 cups Original Bisquick® mix
1/2 cup water
2 teaspoons parsley flakes

1. Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
2. Cover and cook on low heat setting 9 to 10 hours.
3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.

Skillet Chicken Parmesan

3/4 cup Original Bisquick® mix
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
1 egg
4 boneless skinless chicken breasts (4 oz each)
3 tablespoons olive or vegetable oil
2 cups tomato pasta sauce (from 26-oz jar)
1 cup shredded Italian cheese blend (4 oz)
1.In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
2.
In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.
3.
Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.

Chicken Pot Pie (to die for)

All the stuff is from Trader Joe's. I used their pie crust(in the frozen section just follow directions to let it soften a little). I pie crust in the pie pan, then on top I put their Just Chicken(already cooked just cut into smaller pieces), some vegetables(Vegetable Melange in frozen section) and I had to get a can of cream of chicken soup from the regular store. Put the other pie crust on top, pierce a couple times with a fork, and bake at 350 for about an hour.
(from the wonderful Susan Emery)

Broccoli Salad

SERVES 6 -8
Ingredients

* 1 bunch broccoli, uncooked, washed, cut into florets
* 1/2 cup cooked bacon, crumbled
* 1/2 cup cashews
* 1/3 cup raisins
* 1/4 cup red onion, chopped

DRESSING

* 1 cup mayonnaise
* 1/3 cup sugar
* 2 tablespoons apple cider vinegar
Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.
About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.

Chocolate Marshmallow Fudge

Chocolate Marshmallow Fudge

3/4 cup butter
3 cups granulated sugar
2/3 cup milk
1 (12-ounce) package semisweet chocolate chips
1 (7-ounce) jar marshmallow creme*
1 teaspoon vanilla extract
1 cup chopped nuts (optional)

1. Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine butter, sugar, and milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stir constantly. Continue boiling for 5 minutes on medium heat or until candy thermometer reaches 234*F (110*C), stirring constantly to prevent scorching. Remove from heat.
3. Stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.

Makes about 4 dozen candies.