Best Lickety Split Crunch Recipes

CHICKEN N' DUMPLINGS LICKETY-SPLIT

Chicken N' Dumplings Lickety-Split image

Make and share this Chicken N' Dumplings Lickety-Split recipe from Food.com.

Provided by halloweencat01

Categories Chicken

Time 1h5m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1 large reynolds oven cooking bag
2 tablespoons flour
1 (1 1/2 ounce) package chicken gravy mix
1/4 teaspoon garlic powder
1 1/2 cups water
4 medium carrots, sliced
2 stalks celery, sliced
6 -8 chicken drumsticks
1 dash salt and pepper
1 (10 ounce) can refrigerated buttermilk biscuits

Steps:

Preheat oven to 350°F.
Shake flour in oven cooking bag. Place in 13x9 inch baking pan.
Add gravy mix, garlic powder and water and squeeze oven bag to blend ingredients.
Place carrots and celery in bag in an even layer.
Sprinkle chicken with seasonings and place on top of vegetables in bag.
Arrange biscuits around chicken, then close and tie bag shut. Cut six 1/2- inch slits in top of bag. Bake until chicken is tender 50-55 minute.

Nutrition Facts : Calories 646.4, Fat 27.1, SaturatedFat 7.2, Cholesterol 121, Sodium 1834.9, Carbohydrate 62.8, Fiber 4.3, Sugar 11.9, Protein 37.1

LICKETY-SPLIT GINGERSNAPS

Lickety-Split Gingersnaps image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 48

Number Of Ingredients 8

Ingredients

1 cup packed dark brown sugar
1/3 cup shortening
1/4 cup full-flavor (dark) molasses
1 egg
2 1/2 cups Original Bisquick™ mix
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground ginger
2 tablespoons granulated sugar

Steps:

Heat oven to 375°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in Bisquick mix, allspice and ginger.
On surface sprinkled with Bisquick mix, gently roll dough in Bisquick mix to coat. Divide dough into 4 parts. Shape each part into a roll, 3/4 to 1 inch in diameter and about 12 inches long. On large ungreased cookie sheet, place rolls about 2 inches apart. Sprinkle granulated sugar down centers of rolls.
Bake 12 to 15 minutes or until set and slightly cracked. Cool on cookie sheet 5 minutes. Cut diagonally into about 1-inch strips. Carefully remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 6 g, TransFat 0 g