Tonight was a fun dinner to make:
& PUMPKIN BISCUITS
For the slugs you can do all sorts of things. I've made these 3 different ways. All 3 ways require the yellow gravy sauce:
2 cans cream of chicken soup
2 cups sour cream
Mix in a saucepan until warm & bubbly
#1: Buy some chicken cordon bleu in the freezer section of your grocery store. Bake for the time it says on the box & then top with the gravy, add a tomato slice for the mouth, & olives on toothpicks for the eyes.
#2: Make your own chicken cordon bleu. Pound chicken breasts flat between 2 pieces of plastic wrap until thin & LARGE. Place a piece of deli ham & a slice of swiss cheese in the center of your chicken piece. Roll it up tight & secure with a toothpick. Dip your rolled chicken into an egg wash (eggs mixed with milk) & then into Italian bread crumbs. Bake for 45 minutes at 375 & top with the gravy sauce. Add olive eyes & tomato mouth.
#3: (And our favorite) Mock Chicken
1 large can of canned chicken
1 package of Stove Top chicken flavor stuffing, crushed & in a bowl
8 oz cream cheese
salt & pepper to taste
Melted butter in a bowl
2 containers of refrigerated crescent rolls
In a bowl mix the chicken, cream cheese, salt, & pepper until smooth. Spoon mixture into the center of each crescent roll & wrap the dough around the mix to make a rectangle shape enclosing the chicken mixture. Dip the roll into melted butter & then roll into the crushed stuffing mix until coated. Bake at 350 for 30 minutes. Top with the gravy sauce.
And for the pumpkin biscuits. . . I just bought biscuit dough & used a pumpkin cookie cutter to shape it. You could use ANY cookie cutter & make all sorts of fun shapes.