Southern Bite http://southernbite.com Stacey Little's Southern Food & Recipe Blog Thu, 30 Oct 2014 14:03:50 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 Sicilian Chicken with McCormick Skillet Sauceshttp://southernbite.com/2014/10/30/sicilian-chicken-mccormick-skillet-sauces/ http://southernbite.com/2014/10/30/sicilian-chicken-mccormick-skillet-sauces/#respond Thu, 30 Oct 2014 14:03:50 +0000 http://southernbite.com/?p=6767 Y’all know I’m always on the lookout for inexpensive ways to get a home-cooked meal on the table for my family.  So, when I was in Walmart last week, I saw these new McCormick Skillet…read more »

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Walmart

Y’all know I’m always on the lookout for inexpensive ways to get a home-cooked meal on the table for my family.  So, when I was in Walmart last week, I saw these new McCormick Skillet Sauces over in the section with the packaged mixes and gravies, I knew I had to try them.  There were seven different varieties, so being the lover of new products that I am, I went home with about 5 different ones.  They all seem very easy to put together and only call for a couple ingredients.

Late Sunday evening, I was searching for something easy for supper when I remember the sauces in the pantry.  Knowing what ingredients I had on hand, I decided to give the Sicilian Chicken sauce a try.  The recipe calls for chicken breasts, olive oil, sliced mushrooms, onion, bell pepper, and of course the sauce.  I added some fresh green beans and some fettuccine to the menu and dinner was ready in less than 30 minutes!

ingredients

I’ll admit I’ve tried a few of these pre-packaged kinds of time-saving sauces, but have never really been impressed.  In fact, I’ve never bought any of the ones I tried again.  But this one was different.  It was super easy to make and my family and I really enjoyed the tangy tomato flavor and the basil was the perfect complement.  In fact, they’ve already asked when we’ll be trying the Sesame Chicken Stir Fry version!

Sicilian Chicken

If you’re looking for a quick and easy way to get a home-cooked meal on the table with lots of flavor, you should try these new McCormick Skillet Sauces.  They are available in most Walmarts and grocery stores and with flavors like BBQ Chicken, Sloppy Joe, Chili, and Fajitas, you’re sure to find something your whole family will love!

Sicilian Chicken with McCormick Skillet Sauces

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 (9-ounce) package McCormick Sicilian Chicken Skillet Sauce
  • 2 tablespoons olive oil
  • 1 pound sliced boneless skinless chicken breasts
  • 2 cups sliced mushrooms
  • 1 bell pepper, cut into strips
  • 1 onion, cut into strips

Instructions

Heat oil in a skillet on medium-high heat. Add chicken; cook 5 minutes or until lightly browned, turning once. Remove from skillet.

Stir vegetables into skillet; cook and stir 5 minutes or until tender.

Stir in sauce. Return chicken to skillet. Reduce heat and simmer for 2 minutes or until heated through. Serve with cooked pasta, if desired.

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Disclosure: This is a sponsored post on behalf of McCormick.  The opinions expressed here are my own, however.  But y’all already knew that.  :) 

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Slow Cooker Ranch White Chicken Chilihttp://southernbite.com/2014/10/28/ranch-white-chicken-chili/ http://southernbite.com/2014/10/28/ranch-white-chicken-chili/#comments Tue, 28 Oct 2014 14:38:57 +0000 http://southernbite.com/?p=6765 This Slow Cooker Ranch White Chicken Chili is an instant favorite!  The slow cooker does so much to develop the rich savory broth – it’s my favorite part!  And don’t worry about the chilies, they…read more »

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Slow Cooker Ranch White Chicken Chili | SouthernBite.com

This Slow Cooker Ranch White Chicken Chili is an instant favorite!  The slow cooker does so much to develop the rich savory broth – it’s my favorite part!  And don’t worry about the chilies, they aren’t spicy so you won’t end up with chili with a lot of heat.  In fact, there’s not any heat in this at all, but that could change instantly with the addition of a little ground habanero powder if you you like it spicy!  Y’all enjoy!

Slow Cooker Ranch White Chicken Chili | SouthernBite.com

Slow Cooker Ranch White Chicken Chili

Rating: 51

Prep Time: 10 minutes

Cook Time: 6 hours, 30 minutes

Total Time: 6 hours, 40 minutes

Yield: About 6 servings

Ingredients

  • 3 large, boneless, skinless chicken breasts - about 2.5 pounds
  • 3 cups chicken broth
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 (4.5-ounce) cans chopped green chilies
  • 2 chicken bullion cubes
  • 1 (1-ounce) packet ranch dressing mix
  • 2 (15.8-ounce) cans Great Northern beans, drained
  • 1 (11-ounce) can white shoepeg corn, drained
  • Salt and pepper
  • sour cream and fresh cilantro for garnish (optional)

Instructions

In the crock of a 4 to 5 quart slow cooker, combine the broth, onion, garlic, cumin, oregano, chilies, bullion cubes, and ranch dressing powder. Add the chicken breasts to the broth, cover, and cook on low for 4 to 6 hours.

Remove the chicken from the slow cooker and shred the meat. Return the shredded meat to the slow cooker and add the drained beans and corn. Add salt and pepper to taste. Return the lid to the slow cooker and cook for about 30 minutes or until the chicken, beans, and corn are heated through. Serve with a dollop of fresh sour cream and fresh cilantro.

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Caramel Apple Upside-Down Cakehttp://southernbite.com/2014/10/21/caramel-apple-upside-cake/ http://southernbite.com/2014/10/21/caramel-apple-upside-cake/#comments Tue, 21 Oct 2014 14:45:42 +0000 http://southernbite.com/?p=6749 Last night I was busy making some icing for cupcakes for Jack’s school.  He was ready for bed when he came into the kitchen wanting to taste the icing.  I explained that he had already…read more »

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Caramel Apple Upside-Down Cake

Last night I was busy making some icing for cupcakes for Jack’s school.  He was ready for bed when he came into the kitchen wanting to taste the icing.  I explained that he had already brushed his teeth and that he didn’t need any sugar.  Nonetheless, I turned away for a few minutes and then I heard a loud “yuck” followed by the sound of him spitting into the trash can.  In an effort to be sneaky and get a taste of the icing, he inadvertently got a big swipe of pure vegetable shortening.  Needless to say, he learned his lesson.

You know, life is like that in a lot of ways.  Often times we set out for something and end up with something completely different in the end.   Sometimes that end result is the sour taste of failure.  Other times we might end up with something we  didn’t set out for, but something that is ultimately better in the long run.  Unfortunately, that wasn’t the case for poor Jack, but it is true in many cases.  We set out to accomplish a particular goal and end up with a much sweeter victory than we could have expected.

Caramel Apple Upside-Down Cake

Southern Bite is a great example of that for me.  I didn’t set out to build a recipe blog or write a cookbook.  In fact, when I started SouthernBite.com my goal was for it to be a restaurant review site.  That initial goal was a failure of sorts, but the blog evolved into something that I have more passion for than I could have ever imagined.  Sharing my recipes with y’all, helping you get a home cooked meal on the table, and preserving the recipes of my family are all amazing things that I’ve been able to do but weren’t the initial goals for me.

I think the lesson here is that sometimes our plans and God’s plans aren’t exactly the same.  And just when you think you’re a failure, you might end up with successes beyond your wildest dreams… just in a slightly different direction.  We all face disappointment and regret at some point, but you’ve just got to keep on keeping on.

I hope some of y’all needed to hear that.  I know I did.

Caramel Apple Upside-Down Cake

Only 6 ingredients and perfect for Fall!

Y’all this Caramel Apple Upside-Down Cake is crazy easy and ridiculously delicious – plus, it’s purdy, too!  It’s ooey, gooey and just perfect for Fall.  Y’all enjoy!

Caramel Apple Upside-Down Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 to 8 servings

Caramel Apple Upside-Down Cake

Ingredients

  • 1 cup (2 sticks) butter, divided
  • 1 cup firmly packed light brown sugar
  • 1 large Granny Smith apple, cored and thinly sliced
  • 1 (15.25-ounce) box yellow or butter flavored cake mix
  • 3 large eggs
  • 1 cup water

Instructions

Preheat the oven to 325° F. Add 1/2 cup (1 stick) of the butter and the brown sugar to a well-seasoned, medium (about 10.25") cast-iron skillet. Place the skillet over medium heat, and stir until the butter is melted and the mixture is combined. Remove from the heat.

Melt the remaining 1/2 cup (1 stick) butter in a small bowl in the microwave. In a large bowl combine the cake mix, eggs, melted butter and 1 cup water. Mix well.

Place the sliced apples in the skillet on top of the caramel mixture arranging them in whatever fashion you like. Pour the cake batter on top of the apples. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Immediately cover the skillet with a platter and invert to remove the cake.

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Help Me Share a Mealhttp://southernbite.com/2014/10/20/help-share-meal/ http://southernbite.com/2014/10/20/help-share-meal/#respond Mon, 20 Oct 2014 14:45:43 +0000 http://southernbite.com/?p=6742 Folks, it’s time to step up to the plate.  Last week, I shared with you about 16 million Americans that have no idea where there next meal is coming from.  The thought that any person…read more »

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kidwithcorn

Folks, it’s time to step up to the plate.  Last week, I shared with you about 16 million Americans that have no idea where there next meal is coming from.  The thought that any person in this country might go hungry is shocking and frustrating.  But you can help!  Join me in supporting Feeding America with a small donation.  Any amount is helpful.  For every dollar, Feeding America can provide 8 to 10 meals to hungry people in our country.  Plus, 98 cents of every dollar donated goes directly into programs that help people across the country access the food they need to live an active, healthy life.  Learn more about how they do what they do.

DONATE HERE

Donate whatever you can.  Be it $1 or $100.  For every dollar you donate between now and October 31st, I’ll enter your name into a drawing to win a signed copy of my cookbook.  Help me do what we can to help.  No child should ever have to go to bed hungry.  SouthernBite-web

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Mac and Cheese Soup with Chicken and Baconhttp://southernbite.com/2014/10/14/mac-cheese-soup-chicken-bacon/ http://southernbite.com/2014/10/14/mac-cheese-soup-chicken-bacon/#comments Tue, 14 Oct 2014 16:02:33 +0000 http://southernbite.com/?p=6730 I’m so excited to share this delicious new recipe with y’all today!  My little boy’s most favorite thing in the whole world in macaroni and cheese.  He would eat it three meals a day if…read more »

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Mac and Cheese Soup with Chicken and Bacon

I’m so excited to share this delicious new recipe with y’all today!  My little boy’s most favorite thing in the whole world in macaroni and cheese.  He would eat it three meals a day if we’d let him.  When brainstorming about this recipe I knew I wanted to make it hearty enough for a meal, so I added the chicken.  And well, I added the bacon, because… well, I just love bacon.  You could certainly add some blanched veggies like carrots or peas if you’d like too, but I kept it simple for those little ones out there who are anti-veggie.  The truth is, this Mac and Cheese Soup is perfect for kids, but it’s dang delicious too, so you adults will like it also.  It’s perfect for a cool fall evening and is certainly a new hit at our house!

Mac and Cheese Soup with Chicken and Bacon

Mac and Cheese Soup with Chicken and Bacon

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 to 6 servings

Mac and Cheese Soup with Chicken and Bacon

Ingredients

  • 3 cups shredded, cooked chicken
  • 6 to 8 slices bacon, cooked to crispy then crumbled
  • 2 cups dried uncooked elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups half and half
  • 1 cup chicken broth
  • 1 (10.75-ounce) can condensed cheddar cheese soup, undiluted
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded sharp cheddar cheese

Instructions

Cook the macaroni in salted water according to the package directions, drain well and set aside.

Meanwhile, in a large pot or dutch oven, melt the butter over medium heat. Add the flour and whisk to combine. Cook 2 to 3 minutes. Slowly add the half and half and broth, whisking constantly. Stir in the cheddar cheese soup, ground mustard, garlic powder, onion powder, and salt. Bring to a boil, then reduce the heat to a simmer. Once thickened, whisk in the cheddar cheese and stir until completely melted. Add in the cooked chicken, chopped bacon, and cooked macaroni. Stir until combined and cook until heated through. Feel free to add more broth, half and half, or even some leftover pasta water if the soup gets too thick. Serve immediately.

http://southernbite.com/2014/10/14/mac-cheese-soup-chicken-bacon/

Featured on Weekend Potluck #140 – October 17, 2014

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Help Me Share a Meal – Project Sunlighthttp://southernbite.com/2014/10/12/help-share-meal-project-sunlight/ http://southernbite.com/2014/10/12/help-share-meal-project-sunlight/#respond Mon, 13 Oct 2014 02:42:10 +0000 http://southernbite.com/?p=6710 Everyday more than 16 million children in the United States struggle with hunger.  That would be like the population of New York City, Los Angeles, Chicago, and Philadelphia combined that have no idea where their…read more »

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3314f3d4373c46069c439f0840cc8afdEveryday more than 16 million children in the United States struggle with hunger.  That would be like the population of New York City, Los Angeles, Chicago, and Philadelphia combined that have no idea where their next meal might come from.  It seems completely unfathomable that in a country like ours that there are that many children out there that are sent to bed at night with empty tummies.  That’s why I’m partnering with Unilever Project Sunlight initiative and Feeding America to help turn the tables on hunger.

SunlightLogos

Some of us who are fortunate enough to be able to adequately feed our families might find it hard to know exactly what hunger might looks like in today’s world.  Today, hunger looks like this…

It’s likely that my generation is the first in my family that hasn’t known hunger.  And though times have always been tough, my family always made it a priority to help those less fortunate.  In fact, as my own little boy started kindergarten this fall, I was reminded of how my mother along with several other mothers in my kindergarten classroom would all pitch in to help provide snack and lunch money to a child in my classroom whose family couldn’t afford it.   The point is, we all can do something to help.  Whether it’s volunteering at a local food bank or inviting a family who might be less fortunate to dinner, it’s easy to help.  Learn more about how you can help by visiting www.projectsunlight.us and join me next week to see how our big ol’ Southern Bite Family is going to do our part to help end childhood hunger.

 

This post is sponsored in part by Unilever to support their Project Spotlight initiative, but the opinions express herein are my own.  
 

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Alabama White BBQ Saucehttp://southernbite.com/2014/10/07/alabama-white-bbq-sauce/ http://southernbite.com/2014/10/07/alabama-white-bbq-sauce/#comments Tue, 07 Oct 2014 14:46:56 +0000 http://southernbite.com/?p=6698 Even though Fall is officially upon us, the temperature in many places is still perfect for grilling.  That’s why I wanted to go ahead and share this Alabama White BBQ Sauce with you.  Now, most…read more »

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Alabama White BBQ Sauce

Even though Fall is officially upon us, the temperature in many places is still perfect for grilling.  That’s why I wanted to go ahead and share this Alabama White BBQ Sauce with you.  Now, most folks are probably scratching their heads right now and saying, “White barbecue sauce?”  This mayo-based concoction is hugely popular in north Alabama and was made famous by the amazing barbecue joint Big Bob Gipson.  I love it on grilled or smoked chicken or turkey, but it’s also great on pork.  I recommend basting with it toward the end of cooking and serving it with the meat as a dipping sauce. It’s also great on lots of other things, too – salads, as a dip for chips or pretzels, you name it!    If you’ve never tried this, I bet you’re going to love this deliciously tangy sauce.

Alabama White BBQ Sauce

Alabama White BBQ Sauce

Rating: 51

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: About 1.5 cups

Alabama White BBQ Sauce

Ingredients

  • 1 cup mayonnaise
  • 1 tablespoon creole mustard
  • 1 teaspoon prepared horseradish
  • 1 clove garlic, minced
  • 1/2 teaspoon ground black pepper (or more to taste)
  • 1/4 cup white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika

Instructions

Combine the ingredients in a medium bowl. Refrigerate at least 1 hour to allow the flavors to develop. Keep refrigerated in an airtight container for up to a week.

Notes

This sauce is perfect as a baste (just use near the end of cooking) or even as a dipping sauce for chicken, turkey, or pork. It's great on a pulled pork sandwich, too!

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A Delicious Game Day Menu from eMealshttp://southernbite.com/2014/09/26/game-day-menu-emeals/ http://southernbite.com/2014/09/26/game-day-menu-emeals/#comments Fri, 26 Sep 2014 13:35:45 +0000 http://southernbite.com/?p=6686 Football season is unlike any other! Football talk, game day outfits, tailgating foods and final scores are the normal conversations day in and day out, at work and at home, until the last game of…read more »

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BBQ-Pulled-Pork-SandwichFootball season is unlike any other! Football talk, game day outfits, tailgating foods and final scores are the normal conversations day in and day out, at work and at home, until the last game of the year has been played. We thrive in this excitement here at eMeals, and love providing you with these delectable recipe options for whipping up a happy and/or healthy game day snacking smorgasbord… whether you’re outside the stadium or in your living room. Get the printable eMeals FREE Game Day Menu, complete with a delicious meal and a shopping list to take the hassle out of your tailgate party planning.

Saving hassle, time and money is what eMeals is all about. Jane DeLaney created eMeals over ten years ago, in the absence of any on-line help for the daily stress that dinner can create. Jane wanted a practical solution to weekly menu planning, grocery list making and saving money on food that did not involve coupon clipping or elaborate recipes. From her original idea, eMeals has grown to be the industry standard for meal planning, grocery budgeting and healthful home cooking. Hundreds of thousands of members from around the country and the world are enjoying special occasions like tailgate parties, as well as nightly dinners at home, because eMeals has made it all so easy for them.emeals

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Cheesy Biscuit Topped Chicken Pot Piehttp://southernbite.com/2014/09/23/cheesy-biscuit-topped-chicken-pot-pie/ http://southernbite.com/2014/09/23/cheesy-biscuit-topped-chicken-pot-pie/#comments Tue, 23 Sep 2014 15:13:24 +0000 http://southernbite.com/?p=6673 September is National Biscuit Month, so there’s no better time to share the news of the new partnership between Southern Bite and White Lily Flour.  For generations, my family has been using White Lily to…read more »

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Cheesy Biscuit Topped Chicken Pot Pie

September is National Biscuit Month, so there’s no better time to share the news of the new partnership between Southern Bite and White Lily Flour.  For generations, my family has been using White Lily to turn out the most perfect biscuits.  I’ve said it before and I’ll say it again (I even mentioned it in my book), there’s nothing like the soft winter wheat of White Lily.  Nothing gives you the light, fluffy, soft texture like White Lily does.  Having seen this brand in the kitchen of mother, grandmother, and great-grandmother, it’s almost surreal to share the news that I’ll be developing and sharing some amazing recipes that feature this Southern pantry staple over the course of the next year or so.  Y’all just hang on, this is going to be so much fun!

Cheesy Biscuit Topped Chicken Pot Pie

The first time I feel a slight nip in the air, I shift gears and my thoughts about cool and fresh summer salads morph into thoughts about the hearty, stick-to-your-ribs dishes that just say fall to me.  From soups, chilis, and stews, to one-dish meals like this Cheesy Biscuit topped Chicken Pot Pie, I just can’t get enough of them!  And you know, lots of people are intimidated by making their own biscuits, but it seriously couldn’t get much easier than these super-easy drop biscuits.  Yes, you’ve got to get the shortening cut into the flour, but don’t stress over it.  Get it good and blended and you’ll be fine.  And there’s no need to go out and buy a pastry blender if you don’t already have one, two large dinner forks work just as well.  Also, if you’re looking to put this together on a busy weeknight, just stop by the grocery store and pick up a rotisserie chicken and you can have this on the table in about 30 minutes.  And let’s be honest about these biscuits – they really are the star here.  You can skip the chicken pot pie part altogether and just make these biscuits by simply dropping the dough onto  a greased baking sheet and baking for 10 to 12 minutes.  :)  Y’all enjoy!  Cheesy Biscuit Topped Chicken Pot Pie

Cheesy Biscuit Topped Chicken Pot Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: About 6 servings

Cheesy Biscuit Topped Chicken Pot Pie

Ingredients

  • 2 (10.75-ounce) cans cream of chicken soup
  • 2 cups frozen mixed vegetables
  • 1/8 teaspoon black pepper
  • 1 tablespoon soy sauce
  • 4 cups shredded cooked chicken
  • For the biscuits:
  • 2 cups White Lily self-rising flour
  • 1/4 cup vegetable shortening
  • 3/4 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried chives (optional)
  • 1 cup shredded sharp cheddar cheese

Instructions

Preheat the oven to 450° F. Heat a 10" skillet over medium heat and add the cream of chicken soup (undiluted) and the frozen mixed veggies. Heat until bubbly, stirring frequently, and cook 5 to 8 minutes or until the vegetables are cooked to your liking. Stir in the pepper and soy sauce, then gently fold in the chicken. The skillet will be full, so be careful. Remove from the heat and set aside.

In a large bowl, add the flour and cut the shortening into the flour with two forks (or a pastry blender) until the crumbs are the size of peas. Add in the milk, salt, garlic powder, chives, and cheese and stir until just combined. The dough should be soft, so you may add additional milk if necessary. Drop the dough by heaping spoonfuls onto the top of the chicken mixture.

Place the skillet on a rimmed baking sheet or pizza pan and bake for 10 to 12 minutes, or until the pie is bubbly and the biscuits are golden brown.

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This post is sponsored by The J.M. Smucker Company.  While they compensated me for this post and provided product samples, the opinions herein are my own.  Plus, my family has been using White Lily Flour for generations, so I’d be saying good things about it even if they weren’t paying me.  :)

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Pumpkin Cream Cheese Crunch Cakehttp://southernbite.com/2014/09/16/pumpkin-cream-cheese-crunch-cake/ http://southernbite.com/2014/09/16/pumpkin-cream-cheese-crunch-cake/#comments Tue, 16 Sep 2014 16:28:34 +0000 http://southernbite.com/?p=6661 A hint of fall is in the air and I just about can’t wait.  I am so ready for all that autumn brings, especially the cooler weather.  It’s also time to return to those hearty…read more »

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Pumpkin Cream Cheese Crunch Cake

A hint of fall is in the air and I just about can’t wait.  I am so ready for all that autumn brings, especially the cooler weather.  It’s also time to return to those hearty cooler-weather soups, stews, and chili and the arrival of everything pumpkin.  Now, I’ll admit that all that pumpkin can be a bit much for me, but this easy Pumpkin Cream Cheese Crunch Cake it just about perfection.  The crunchy pecan topping is what really puts it over the top.  Even my non-pumpkin-liking family members loved this one.  I just know you will, too!

Pumpkin Cream Cheese Crunch Cake Pumpkin Cream Cheese Crunch Cake

Pumpkin Cream Cheese Crunch Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Pumpkin Cream Cheese Crunch Cake

Ingredients

  • 1 (16.5-ounce) boxed spice cake mix
  • 1 (15-ounce) can plain pumpkin (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 3 eggs
  • 1 (8-ounce) block cream cheese, softened
  • 4 tablespoons powdered sugar
  • 2 tablespoons lemon juice
  • 1 cups chopped pecans
  • 1/3 cup lightly packed brown sugar
  • 1/2 teaspoon ground cinnamon

Instructions

Preheat the oven to 350° F and lightly spray a 9X13 baking dish (or pan) with nonstick cooking spray.

Combine the cake mix, pumpkin, oil, water, and eggs in a large bowl and mix until well combined, about 2 minutes.

In another bowl, combine the softened cream cheese, powdered sugar, and lemon juice. Stir until mixed, adding more lemon juice if necessary to get the mixture smooth and just pourable.

Pour half of the cake batter into the baking pan and then drop dollops of the cream cheese mixture on top. Gently spread the cream cheese mixture as much as possible, but don't stress over getting it perfect. Top with the remaining cake batter and spread evenly.

Mix the chopped pecans, brown sugar, and cinnamon together in another bowl and sprinkle over the top of the batter. Bake for 35 to 40 minutes or until the cake is set. Cool before slicing.

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