Chicken Paprika Shepherd’s Pie
1 pouch (4.7 oz.) roasted garlic mashed potatoes
Water, milk and butter called for on potatoes pouch
1 tablespoon butter
1 pound boneless skinless chicken breasts,
cut into 1/2 inch pieces
1 medium onion, chopped (1/2 cup)
1 1/2 cups frozen mixed vegetables
1 jar (12 oz.) chicken gravy
2 1/4 teaspoons paprika
1/2 cup sour cream
Heat oven to 350º. Spray 2-quart shallow casserole or 8 inch square glass baking dish with cooking spray. Make potatoes as directed on pouch using, water milk and butter.
In skillet, melt 1 tablespoon butter over medium -high heat. Add chicken and onion, cook 4 to 6 minutes, stirring frequently until chicken is no longer pink in center. Stir in mixed vegetables, gravy and 2 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking.
Stir sour cream into chicken mixture. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with remaining 1/4 teaspoon paprika. Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole. Makes 4 servings.
Easy Batter Rolls
3 cups all-purpose flour 2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt 1 cup water
2 tablespoons butter 1 egg
Melted butter
In a large bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120º-130º. Add to dry ingredients; beat until blended. Add egg; beat on low speed for 30 seconds, then on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes.
Stir dough down. Fill greased 12 muffin cups half full. Cover and let rise until doubled, about 4 minutes.
Bake at 350º for 15-20 minutes or until golden brown. Cool for 1 minute before removing from pan to a wire rack. Brush tops with melted butter. Makes 1 dozen
Chocolate Almond Cheesecake
Crust:
1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted
Filling:
2 packages, (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
8 ounces semisweet chocolate, melted and cooled
1/2 teaspoon almond extract
2 eggs, lightly beaten
Topping:
1 cup (8 ounces) sour cream
1/4 teaspoon baking cocoa
2 tablespoons sugar
1/2 teaspoon almond extract
In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 inches up the sides of a 9 inch spring form pan. Chill.
For filling, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. Bate at 350º for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.
Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Makes 12-16 servings.
