I swear, if your kids are anything like my son, the minute they are in the house after school, the first question they have is "What's for supper?" Well, imagine their excitement when you tell them you're having cupcakes! Yeah, I got a strange look from Alex on that one. He really thought I'd lost my mind. But then when they were baked and I put a couple on his plate he was thrilled with the play on words.
Now, his one question, thinking the was going to be funny was "But Mommy, they aren't frosted." Ha! Yes, they are, it's just done before you bake instead of after, and the frosting is made out of butter and seasonings instead of colored sugar!
These make a great, simple, fall meal any night of the week. Or if you're hosting a crowd, a big platter of them would be cute and something new for a party.
Comfort foods that simmer and cook all day just like mom used to make are one of life's simple pleasures and are to be treasured. But ones that are quick and easy for our busy lives, that are delicious too, are just as valuable to busy moms every where!
Chicken n Noodle Cupcakes Inspired by Pillsbury
1 can (8 ct.) Grands® biscuits, each separated into 2 layers each
1 (19 oz.) can Progresso® traditional chicken noodle soup
2 TBS softened butter
1 tsp. dried Italian seasoning
1/2 tsp. garlic powder
Preheat oven to 375. Spray a muffin tin with cooking spray. Place 8 of the biscuit layers into the muffin tins, working up the sides to create a "cup". Drain soup. Spoon about 2 TBS into each muffin cup. Top each muffin top with the remaining layers. Seal to close. Using a butter knife, carefully spread butter on the top of each. Sprinkle with Italian seasoning and garlic powder. Bake for 15-18 minutes until golden brown.
Shared on The Country Cook Oct. 25, 2013
Chicken at Very Good Recipes
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