CHICKEN, ONION AND TOMATO SANDWICHES

1. 3 ounces pitted mixed olives (1 cup)
2. 1 garlic clove, crushed
3. 2 teaspoons fresh oregano
4. 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
5. Freshly ground pepper
6. 2 large tomatoes, sliced 1/3 inch thick
7. 1 Vidalia onion (or any sweet onion), sliced 1/4 inch thick
8. 4 crusty rolls, such as ciabatta, sourdough or hero, split horizontally
9. Salt
10. 1 3/4 pounds thin chicken cutlets 
11. Light a grill. 
12.  Chop the pitted olives with the crushed garlic and oregano, when chopped beat into olive oil. Season with pepper.
13. Brush the tomatoes, onion and cut sides of the rolls with olive oil. Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted, about 2 minutes.
14. Season the chicken cutlets with salt and pepper and grill them over high heat, turning occasionally, until they are lightly browned in spots and cooked through, 5 to 6 minutes. Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion and olive relish. Close the sandwiches, cut them in half and serve right away.

PECAN PIE CASSEROLE OR MUFFINS

Pecan pie is a buttery, gooey, favorite cold-weather treat. Here you enjoy all the rich flavor of the pie, without needing to bake a crust from scratch. It’s simple enough to make any weeknight, but yummy enough for holiday dinners.

1 18.25-ounce box yellow cake mix
4 eggs, divided use
½ cup butter, melted
1 ½ cups light corn syrup
½ cup dark brown sugar, packed
1 teaspoon vanilla
1 ½ cups chopped pecansPreheat oven to 325°F. Grease a casserole dish.
Combine cake mix, 1 egg, and butter. Mix well. Set aside ½ cup of this mixture and pour remaining batter into casserole dish. Bake for 15 minutes.
Combine reserved batter, remaining 3 eggs, and the rest of ingredients in a bowl. Mix. Layer this mixture on top of baked layer and return to the oven for 50 minutes.

I use this recipe for when we cook at the river and make them up the night before.  Instead of using a baking pan, I do it in my large muffin tins.  Just spoon some mix about 1/3 full in the tins, bake, layer mixture on top and bake again.

EASY LASAGNA PIE

1/3 cup ricotta cheese or small curd creamed cottage cheese

3 tablespoons grated Parmesan cheese
1 pound lean ground beef
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup spaghetti sauce
1/2 teaspoon salt
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Additional spaghetti sauce, heated, if desired
Heat oven to 400ºF. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses.

2 Stir Bisquick mix, milk and eggs until blended. Pour into pie plate.

3 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.

BBQ BRISKET POT PIE

1 lb lean left over BBQ brisket chopped into bite size pieces

1 small bell pepper, chopped (1/2 cup)  (I also add jalapenos)

1 medium onion, chopped (1/2 cup)
1/3 cup barbecue sauce
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup Original Bisquick® mix
1 cup milk
2 eggs
Additional barbecue sauce, heated, if desired
1 Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. In 10-inch skillet, cook beef, bell pepper and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in 1/3 cup barbecue sauce. Spread in pie plate. Sprinkle with 3/4 cup of the cheese.
In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over beef mixture.
 Bake uncovered 25 minutes. Sprinkle with remaining 3/4 cup cheese. Bake about 5 minutes longer or until knife inserted in center comes out clean. Serve with additional barbecue sauce.   Goes great with cole slaw or potato salad.

EASY CHEESEBURGER PIE

1 lb lean (at least 80%) ground beef

1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
 In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean.

EASY CHICKEN POT PIE

Bisquick baking mix (3/4c)
cut up cooked chicken (2c)
peppers (1/4tsp)
salt (1/2tsp)
milk (1 1/3c)
6eggs (4)
 chopped onion (1/4c)
 chopped mushrooms (1/4c)
 frozen carrots and peas, thawed and drained (1 1/2c)
First heat the oven to 400 degrees. Take a pie plate of 10 inches and grease it.
Take a bowl, mix cooked chicken, onion, mushrooms, carrots and peas in it. Place this mixture in pie plate.
Take a blender, beat the remaining ingredients in it on high speed for about 15 seconds. Then pour this mixture into the pie plate.  Place the pie plate in oven and bake it for about 30 35 minutes.
Take out the pie from oven and check it by inserting the tooth pick in the center. If the tooth pick comes out clean then the pie is ready to serve.
Keep it to cool for about 5 minutes before serving

Recipe chane be doubled/tripled for a crowd.  Bake in 9"x13" pan.

JALAPENO PEPPER JELLY

                 1 large green bell pepper
 12 jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch salt
4 1/4 cups granulated sugar
 4 ounces liquid pectin
 4 jalapeno peppers, seeded and finely chopped Directions
I like to add crushed dried red pepper flakes for color.
1.Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
 2.Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
 3.Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
 4.Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace.