St. Patrick’s Day Treats BY KRISTI JOHNSON MARION & EMILY DODSON
Stir-Crazy Recipes
BY KRISTI JOHNSON MARION
BREAD IN A BAG INGREDIENTS:
MINI CHICKEN-POT-PIE CUPS
BARBECUE CHICKEN TOSTADAS
3 cups flour
INGREDIENTS:
INGREDIENTS:
¼ cup sugar
Small flour or corn tortillas
1 packet yeast (rapid rise or regular)
¾ cup rotisserie chicken, fully cooked, diced
1 cup warm water
1 can cream of chicken soup
Barbecue sauce
¼ cup butter, melted
1 c up mixed frozen vegetables: carrots, peas, green beans, thawed
1 tsp. salt DIRECTIONS: 1. Stir 1 cup flour, sugar and yeast in a bowl and then transfer to a gallon-size resealable (Ziplocstyle) bag. 2. Pour warm water into the bag. Seal the bag, pressing out the air. 3. Let the kids shake and mix the bag by hand. 4. Let bag rest for 10 minutes to proof. 5. In a bowl, combine 1 cup of flour with salt. Pour this into the bag along with the melted butter. 6. Seal bag, pressing out the air, and shake and mix through by hand. 7. Add the final cup of flour to the bag. 8. Remove the dough and place on a floured surface. With floured hands, knead dough for 5-10 minutes. 9. Put dough into a greased loaf pan. Place a towel over the loaf pan and set into a warm spot to rise 30-45 minutes. 10. Bake at 375 for 25 minutes.
56 / FORSYTHFAMILYMAGAZINE.COM
Chicken, cooked and shredded
1p ackage refrigerated biscuit dough
Sh redded cheese, cheddar, Monterey jack, mozzarella or pepper jack
DIRECTIONS:
Sc allions, salsa, sour cream (optional)
1. Preheat the over to 375°F. 2. I n a medium bowl, stir chicken, thawed mixed vegetables and cream of chicken soup.
DIRECTIONS: 1. T oss the shredded chicken in barbecue sauce
3. S eparate the biscuit dough and place each one into a greased muffin-tin compartment. Using your fingers, push down the dough, starting in the middle and working up the sides of each muffin compartment as high as it will go.
2. L ay tortillas on ungreased cooking sheet and place chicken mixture on top, then top with cheese.
4. A dd the chicken mixture to each cup (approximately 2 Tablespoons each).
4. T op with a drizzle more of barbecue sauce and favorite toppings.
5. B ake for 20-25 minutes until golden brown and bubbly. NOTE: You can substitute crescent roll dough cut into circles for the biscuit dough for a sweeter, softer texture.
3. B roil on low until tostadas are golden brown and cheese is melted.
