Mini Chicken Pot Pies
Makes 5 servings
35 minutes is all you need to have these delicious mini pot pies on the table. Refrigerated biscuits form the crust for a flavorful chicken mixture and are baked to golden perfection. Ingredients
Vegetable cooking spray
1 1/2 cups cubed cooked chicken
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 of a 16-ounce package frozen mixed vegetables, thawed (about 1 1/2 cups)
1 package (12 ounces) refrigerated biscuits (10 biscuits)
1/2 cup shredded Cheddar cheese
Heat the oven to 350°F. Spray 10 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
Sprinkle the flour on the work surface. Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it’s level. Top each with about 2 teaspoons cheese.
Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a wire rack for 5 minutes.
Whole Foods at the Domain has several food bars where you can order your meals prepared for you.
Many areas are set up to sit, eat, and drink at your leisure.
From great food, to live music and special events, this store truly has something for everyone’
Think of this Domain Whole Foods as your dining out destination and marketplace.
On duty Chef at the bakery will be offering fresh baked cookies and introducing unique recipes.
Coffee Bar : Beautiful slow brew coffee machine that will be brewing 12 hour coffee by the baristas, daily.
While shopping you will be greeted by helpful knowledgeable staff in every department. Departments include:
Coffee & Tea
Meat & Poultry
Stop by and visit this remarkable store it is a shopping and entertainment experience.
Remember your reusable shopping bags or buy new ones in the store.
Invite someone and enjoy a nice meal and good conversation in a relaxing environment at Whole Foods at The Domain!
3/4 cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1/3 cup cold water
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 cup creamy peanut butter
1/2 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate pieces
1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan.
Lightly coat foil with nonstick spray. Set aside.
2. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined.
Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.)
Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.
3. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together.
Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean.
Cool completely in pan on a wire rack. Cut into bars.
1 1/2 cups chopped onion
1 medium green pepper chopped
1 (9 inch) unbaked pastry shell
1 cup chopped tomatoes
1/2 cup chopped zucchini
1/2 cup sliced fresh mushrooms.
2 tbsps. butter or margarine
1/4 tsp. curry powder
1/2 tsp.. salt
1/4 tsp.. pepper
Pinch ground cinnamon
1/4 cup milk
1/4 cup grated Parmesan Cheese
Line pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees F.
In a skillet sauté the onion, green pepper, tomatoes, zucchini and mushrooms in butter.
Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
In a bowl, beat eggs. Add the milk and cheese; mix well.
Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before cutting.
Classic Club Sandwich
Original recipe makes 1 sandwich Ingredients
2 slices bacon
3 slices bread, toasted
3 tablespoons mayonnaise
2 leaves lettuce
2 (1 ounce) slices cooked deli turkey breast
2 slices tomato
1.Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
2.Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.
Sandwich Two Turkey and Swiss Cheese Panini
4 Sister Schubert’s Dinner Yeast Rolls, split
Plain mayonnaise or sundried tomato mayonnaise
4 slices roast turkey or ham
4 slices Swiss, Monterey Jack, or Gruyere cheese
8 small slices red onion
1 cup fresh spinach leaves or several fresh basil leaves (optional)
Salt and freshly ground black pepper
Butter or spread such as I Can’t Believe It’s Not Butter
Sundried Tomato Mayonnaise:
1/4 cup mayonnaise
2 finely chopped sundried tomatoes
Salt and freshly ground black pepper
1. Preheat grill pan to medium heat.
2. Spread center of each roll with 1 tablespoon mayonnaise. Assemble sandwiches with remaining ingredients, except butter. Season with salt and pepper.
3. Spread small amount of butter on top and bottom of each roll; place sandwich onto a grill.
Cook 5 to 7 minutes.
4. (If using a pan, press sandwich down with a pan lid. Cook sandwiches about 3 to 4 minutes on each side or until bread is toasted.)
5. For mayonnaise: whisk all ingredients together in small bowl. Refrigerate until ready to use.
Credit: Recipes and photograph of the Panini sandwiches are from, ALL RIGHTS RESERVED Copyright 2014 Allrecipes.com
Recipe by Sister Schubert’s®
These dessert bars have a top and bottom pastry crust. It’s like apple pie in a baking pan! Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 egg yolk
3 to 4 teaspoons milk
1 cup cornflakes
8 – 10 tart cooking apples, peeled, cored and sliced or 8 cups
3/4 – 1 cup granulated sugar
1 teaspoon ground cinnamon
1 egg white, lightly beaten
1 cup powdered sugar Directions
1. In a large bowl combine flour and salt. Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs. In a liquid measuring cup, beat egg yolk lightly. Add enough milk to make 2/3 cup liquid. Stir well to combine. Stir milk mixture into flour mixture with a fork until combined (dough will be slightly sticky). Divide mixture in half.
2. On a well-floured surface, roll half of the dough to a 17×12-inch rectangle. Fold dough crosswise into thirds. Transfer to a 15x10x1-inch baking pan and unfold dough, pressing to fit into the bottom and sides of the pan. Sprinkle with cornflakes. Top evenly with apples. In a small bowl combine granulated sugar and cinnamon. Sprinkle mixture over apples. Roll remaining dough to a 15×10-inch rectangle. Fold dough crosswise into thirds. Place atop apples and unfold dough. Crimp edges or use the tines of a fork to seal. Cut slits in the top. Brush top with beaten egg white.
3. Bake in a 375 degrees F oven for 50 minutes or until golden and apples are tender, covering with foil after the first 25 minutes of baking time to prevent overbrowning.
4. In a small bowl combine powdered sugar and 2 to 3 teaspoons milk to make a drizzling consistency. Drizzle over warm bars. Let cool completely on a wire rack. Cut into bars. Makes 32 bars.
Per Serving: cal. (kcal) 147, Fat, total (g) 7, chol. (mg) 7, sat. fat (g) 2, carb. (g) 21, fiber (g) 1, sugar (g)
Credit: Recipe from Midwest Living Magazine. Photograph property of