Mini Chicken Pot Pie Cupcakes

I do not like Pot Pies. They are totally nasty to me. But my Aunt said that these were so yummy, and my Hubs loves Pot Pies, so I decided to give a shot. I am so very glad I did! So yummy! I have made them twice in 2 weeks. Everyone loved them except for my 4 year old. But she has gotten very picky lately so she doesn't count. Even my always-has-been-super-picky 9 year old loved them. This is definitely being added to our regular dinner meals.

Mini Chicken Pot Pie Cupcakes
submitted by Michelle
(from Quick Dish)


1 chicken breast, poached and diced
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 Tbs Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans Pillsbury biscuits

 Preheat your oven to 400.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark to be on the safe side. Let rest for about 3 minutes and then enjoy!

Pumpkin Coffee Cake with Brown Sugar Glaze

This cake was super moist and and quite light for a pumpkin cake. The glaze did not turn out like I thought it would, a lot more creamy when I thought it would more of a crumble, but still very tasty. The whole family gave it two thumbs up. 

Pumpkin Coffee Cake with Brown Sugar Glaze
submitted by Michelle
(from Six Sister's Stuff)

Ingredients: 1/3 cup water
1 (15 ounce) can pureed pumpkin (not pumpkin pie filling)
2 eggs
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 (18 ounce) box yellow cake mix
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup all purpose flour
4 tablespoons butter, melted

 Directions: Preheat oven to 350 degrees. In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice. Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined. Pour batter into a greased 9x13 baking pan. In a small bowl, mix together brown sugar, flour and melted butter. Sprinkle over the top of the cake. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Serve your cake when warm or cooled to room temperature.

Poppy Ham Rolls

Poppy Ham Rolls
submitted by Camille
(from The Good Stuff Guide )

1 dozen dinner rolls

¾ pound baked ham, sliced

½ pound swiss or mozzarella cheese, sliced

1 stick butter

1 tablespoon Worcestershire sauce

1 tablespoon prepared mustard

1 tablespoon poppy seeds

2 tablespoons brown sugar

Fix individual ham and cheese rolls and lay in 9×13 pan.  Bring remaining ingredients to a boil over low heat in a saucepan.  Remove from heat and spoon over top of prepared rolls.

Let sit for 4 hours or prepare the day before and store in refrigerator.  (I find this step not entirely necessary.  I do, however, like the meal the next day only taking 15 minutes to prepare start to finish.  Sometimes it’s helpful but don’t stress if you need to just pop them in the oven right after you prepare them.)

Bake at 350 for 15 minutes or until cheese melts.  Serve warm or at room temperature.