Apple Pie Stuffed Biscuit Waffle

Why choose between breakfast and dessert when you can start the day with this delicious nod to our favorite fall pie?

Ingredients:

1 

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits

About 1/2 can (21-ounce size) apple pie filling

Whipped cream, caramel sauce and/or maple syrup

Directions:

• Spray waffle maker with cooking spray. Heat waffle maker to medium-high. Open and separate 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits into 8 biscuits.
• Cut each biscuit horizontally, like you’re cutting a sandwich roll.
• Place 1/2 can (21-oz size) apple pie filling in small bowl. If apples are large, cut them in half so they’ll fit in the biscuits. Place 1 to 2 tablespoons apple pieces in center of one half of each biscuit. Top with remaining half.
• Use fork to pinch edges of biscuit closed.
• Place waffles on hot waffle maker 1 or 2 at a time (depending on size of waffle maker). Close lid of waffle maker. Bake 1 minute. Remove carefully to plate to cool.
• Serve waffles warm and topped with whipped cream and caramel sauce as a dessert or with maple syrup as a breakfast.

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Source:  tablespoon.com/

Chicken And Biscuit Bake

This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it's fabulously good and comes together in a convenient casserole!

Ingredients:

3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Directions:

Preheat oven to 350 degrees.

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.

In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)

Pour over the chicken and vegetables. DO NOT MIX!

Sprinkle on a little black pepper, if desired.

Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)

If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.

Remove from oven and allow to rest for 5 minutes. Serve and enjoy!