My scrumptious sunday this week WAS going to be S'mores Cookies -- Two of my favorite things baked into one! Chocolate chip cookies and s'mores...sounds delicious, right? I'm sure it would be delicious too if I wasn't such a tard at baking. I failed badly at these cookies.
They look good, but they're doughy on the bottom. I tried cooking the other batch more, and the top burnt bad and the bottom was still doughy.
Mine was an epic fail, but if anyone wants to give a try, go to Mrs. Harding Cooks. It's over there <----------- under good stuff. And if the cookies work out, please invite me over and let me have a taste.
So the recipe today? Homemade Chicken Pot Pie. It's my most favorite thing I've made for dinner, and that's probably because it has no vegetables in it and it's SUPER easy to cook.
Ingredients
1 can of cream of chicken soup
1 can of corn, drained
2 cups of cubed COOKED chicken or turkey
1 package (8 1/2 ounces) corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded cheese
* Heat the oven to 400 degrees. Stir the soup, corn, and chicken in a 9-inch pie plate (I used a casserole dish, and it worked out just fine)
* Stir the muffin mix, milk, and egg with a fork in a small bowl until the ingredients are mixed. Spoon over the chicken mixture. (The first time I made this I used all the muffin mix, and the crust ended up WAY too thick. Now when I make it, I just spoon it over until it barely covers all the food. It hardly uses any of the muffin mix)
* Bake for 30 minutes or until the cornbread is golden. Sprinkle with cheese.
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