Tag: Betty Crocker

Savory Buffalo Chicken Mini Pies

Next time a flavor craving for “buffalo chicken wings” hits you, make these Savory Buffalo Chicken Mini Pies.

They are basically baby-sized savory pies packed with diced chicken, cheddar cheese, and spicy red hot sauce. A bleu cheese crumble topping and celery garnish bring home the buffalo chicken theme. You can tailor them to your preferred heat level with how much sauce you use. You can also easily make these gluten-free by using Gluten-Free Bisquick.

Savory Buffalo Chicken Mini Pies – Step by Step

The recipe comes from Betty Crocker. Thank you BETTY! Here’s how incredibly and impossibly easy they are to make. Get your ingredients set out. Mix the chicken, buffalo sauce, and ground pepper.

Savory Buffalo Chicken Mini Pies Step 1 - Impossibly Easy Recipe

Add the cheese.

Impossibly Easy Recipe Step 2

Mix it up and set it aside. You’ll use this “filling” in a few seconds.

Impossibly Easy Recipe Step 3

In a separate medium bowl, combine Bisquick, milk, and eggs.

Impossibly Easy Recipe Step 4

Take a muffin pan prepped with cooking spray. Spoon a tablespoon of batter into each cup.

Impossibly Easy Recipe Step 5

Add 1/4 cup chicken mixture to each cup.

Buffalo Chicken Mini Pies Step 6

Add another tablespoon of batter to each cup.

Buffalo Chicken Mini Pies Step 7

Bake them in a pre-heated 375-degree F oven for about 25-30 minutes. The tip of inserting a toothpick in the center applies here. If it comes out clean, it’s fully baked.

Savory Buffalo Chicken Mini Pies 2

Once your savory buffalo chicken mini pies are out of the oven, add your finishing touches (like bleu cheese and celery), and you have a fantastic party food on your hands.

On a closing note, we ran a Bisquick recipe contest many years back. Thanks to that, we have numerous award-winning Bisquick recipes on our site. One of my favorites is this savory pie. Want more? Simply search for Bisquick in the search bar, from anywhere on our site. You’ll find fun recipes ranging from savory crackers and biscuits, to hand pies and zucchini fries. Wow! You will want to try all of them.



Chocolate Orange Coffee Crinkles

These Chocolate Orange Coffee Crinkles have both cocoa powder and dark baking chocolate in them. Their fudge-like flavor will satisfy all those choco-holics out there. Chocolate crinkle cookies are classic, but this recipe reinvents them into something unforgettable. With the surprise additions of orange juice, orange zest, and instant espresso powder, this cookie turns into a multi-dimensional, complex, and completely scrumptious sweet treat. They are an utter delight to eat.

Holiday Chocolate Crinkles

Since you roll the balls of dough in powdered and granulated sugar, they “crack” open as they bake to show off the chocolate inside. This crinkle effect also gives them a distinctly festive and fun appearance. You are going to want to bake these winning cookies again and again, for the holidays or ANY time of year. They pair great with coffee, so wow your friends next time you invite them over for a cup of java.

Betty Crocker and blue ribbon recipes from our archives were the inspiration for these Chocolate Orange Coffee Crinkles. We started with Betty’s Chocolate Crinkle recipe,  added butter, upped the chocolate ingredients, changed from white to brown sugar, and made a few other modifications. We also looked closely at some orange chai crinkles that won at 2013 Washington State Fair. Since we’re huge citrus fans, we decided to showcase the orange flavor with the zest of an orange, plus its fresh-squeezed juice. Wow! After some test runs and tweaks, this has become a huge favorite. You can easily change up the flavors by changing the extracts. A raspberry version was popular around here also. We simply left out the orange elements, and used a raspberry extract and extra vanilla.

Chocolate Orange Coffee Crinkles, stacked

Top tip with these chocolate orange coffee crinkles: Be careful not to over bake. They should be moist and fudgy. No one likes a dry cookie that’s supposed to be rich and tender. Also, for an intense chocolate flavor, be sure to use a 70% cacao dark baking chocolate. We used Ghirardelli and loved the chocolatey taste it gave the cookie.

If you want more holiday themed recipes, check out this shortbread and this pound cake.




Blue Ribbon “Boston Cream Pie” Pie

This Blue Ribbon “Boston Cream Pie” Pie is divine, plus it’s easy, fun to make, and epic in taste. You par-bake a pie crust and bake a chocolate layer on top of that. Then comes a creamy custard layer and cubed pound cake. You finish it with a chocolate drizzle. Wow! This may need to go into the “best dessert ever” category.

Before making this pie, I had only experienced Boston cream doughnuts and not the traditional dessert, Boston Cream Pie, which is actually a cake. Confused? Apparently, long ago, cakes and pies were baked in the same pan, so that’s how the Boston Cream Pie got its curious title.

Great for Birthdays, Special Occasions, or Any Time

I pulled this recipe from the Blue Ribbon Group archives when a good friend requested something like it for his birthday.  I wished I had sooner. This Blue Ribbon “Boston Cream Pie” Pie is an absolute winner!

Woodstock Fair Winner

Recipe credit goes to Vanessa Sullivan, who won 1st place for it at the Woodstock Fair in Connecticut (2011). It was for a pie baking championship supported by Pillsbury pie crusts.  Refrigerated and frozen pie crusts can be such time savers. For this Blue Ribbon Boston Cream Pie, you can use a pre-made pie crust or make your own crust. If homemade is your thing, search for our Best Pie Crust Recipe to find a favorite of ours.

When I made this Blue Ribbon “Boston Cream Pie” Pie for photographs, I used that Best Pie Crust Recipe of ours but replaced half the butter with coconut oil. That gave me a much more firm crust. This held up well against the chocolate layer baked on top of it, and the overall weight of the pie.

I made a few other modifications to Vanessa’s recipe also. I used whole milk and butter instead of heavy cream in the chocolate layer, and upped the chocolate ingredients in order to have more drizzle on top.

For the pound cake layer, I used a Japanese castella, a sponge cake from my nearby, favorite Asian grocery store, United Noodle. (Why stop at two stores when you can get it done with one.) A Sara Lee pound cake or Entenmann’s “all butter cake” would work nicely too. Those products are also more widely available.

You can make the crust, chocolate and custard ahead of time and do the pound cake layer and drizzle just before serving.

Or you can fully make it and refrigerate it.

Any way you go about it, this is a winner. I know I’ll be making this pie again and again. I hope you love it too.


More for Pie Lovers:

Dinner idea: Savory Butternut Squash Carrot Pie

Into fruit pies? Get this Raspberry Peach Pie in your oven!

Looking for a traditional Boston Cream Pie? Try this Betty Crocker version.