Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Pretty Pastel Easter Cookies Recipe

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INGREDIENTS:
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1 pouch Betty Crocker sugar cookie mix (or store brand)
1/2 cup butter, softened
1 egg
1 box (4-serving size) Jell-O gelatin strawberry-flavored (or store brand)
1 box (4-serving size) Jell-O gelatin berry blue-flavored
1 box (4-serving size) Jell-O gelatin lime-flavored
1 box (4-serving size) Jell-O gelatin orange-flavored
(see my tips below)

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DIRECTIONS:

Step 1:  Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

Step 2:  In large bowl, beat cookie mix, softened butter and egg with spoon or electric mixer on medium speed until well combined. Separate dough into 4 small bowls.

Step 3:  Add a half packet of each color gelatin per bowl; knead dough to work color in until well combined. Roll each bowl of dough into 5 small balls of dough each.

Step 4:  Pour remaining gelatin onto 4 small plates; roll each ball of dough in its corresponding color. Place on cookie sheet 2 inches apart.

Step 5:  Bake about 12 minutes or until lightly golden on edges. Cool completely before serving.

Darlene’s Tips:  You can frost or decorate these as desired.  Get some decorative Easter tins at your local dollar store and give these cookies as an Easter gift!  I’d like to try this using refrigerated cookie dough. I bet that would work too.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Mini Chicken Pot Pies Recipe

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INGREDIENTS:
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1 package (10 oz or about 2 cups) frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10.75 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits
(see my tips below)

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DIRECTIONS:

Step 1:  Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup. Mix well.

Step 2:  Flatten each biscuit by pressing in your hands until it’s about 5 inches round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim.

3:  Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.

Step 4:  Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Darlene’s Tips:  You can sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time. You can use any frozen (but thawed) veggies you want. You can also used canned but their texture will be softer. Also try this with other cooked meats, like ground beef, ham, turkey, whatever! 

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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