Chocolate Biscuits and Cut Into Bite-Size Pieces Recipes

Chocolate Biscuits Recipe

  • 1 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup light cream

Preheat oven to 425 degrees F.
Measure out all ingredients. Then mix flour, sugar, baking powder, cocoa and salt in a bowl and mix thoroughly. Gradually add the cream, mixing with a spoon until mixture holds together.
Lightly knead dough on a lightly floured board for about one minute. Spread out with a rolling pin to about 3/4 inch thick. Cut with a biscuit cutter and place onto a lightly greased baking sheet. Bake for about 15 minutes, then cool.

Colorful Sausage and Bell Peppers

  • 1 pound sweet or hot Italian sausages, cut into bit-size pieces
  • 1/2 cup water
  • 1 green bell pepper, seeded and cut into bite-size pieces
  • 1 yellow bell pepper, seeded and cut into bite-size pieces
  • 1 orange bell pepper, seeded and cut into bite-size pieces
  • 1 tablespoon minced fresh garlic
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • Hot cooked rice

In a large skillet, bring the sausages and water to a boil over high heat. Reduce the heat to low. Cover and simmer for 4 to 5 minutes, or until the sausages are no longer pink. Remove the skillet from the heat. Drain off the water and sausage fat.

Add remaining ingredients except rice. Bring to a boil over medium-high heat. Reduce the heat to low. Cover and simmer for 8 to 9 minutes, stirring occasionally, until the vegetables are tender. Serve immediately over hot rice.

Cherry Mallow Cobbler


1 1/3 cups vanilla wafer crumbs
1/4 cup butter or margarine, melted
2 1/2 cups cherry pie filling (21 ounce) can
1 cup whipping cream
1/2 teaspoon almond extract
2 cups miniature marshmallows


Combine crumbs and margarine. Press into bottom of 8-inch round baking pan. Cover with pie filling. Chill.

Whip cream with almond extract until stiff. Fold in marshmallows and spread over cherry filling. Chill several hours before serving.

6 servings

Southern Style Chicken and Gravy

  • 1 cup skim milk
  • 1/4 cup cornstarch
  • 1 tablespoon garlic salt
  • 1 (14.5 ounce) can fat-free chicken broth
  • Dash of pepper
  • 3 (8 ounce) cans no-salt-added mixed vegetables, drained
  • 1 1/2 pounds skinless, boneless chicken,


Cooked and cut into bite-size pieces


  • Put the milk, cornstarch, salt and chicken broth into a Dutch oven. Mix well before turning on heat, dissolving cornstarch completely. Turn heat on medium.
  • Add drained mixed vegetables and cooked bite sized pieces of chicken. Stir 
  • occasionally and cook approximately 10 to 12 minutes or until mixture is creamy.
  • Serve over two biscuits.
  • Add more points for the biscuits.
  • One 1/2 cup serving (calculated w/o biscuits) equals: Calories 126; Fat 1g; 
  • Fiber 2g; Carbohydrates 9g; Protein 18g; Cholesterol 40mg; Sodium 256mg

Favorite Chicken Tetrazzini

  • 4 tablespoons margarine
  • 2 onions, chopped
  • 1 medium bell pepper, chopped
  • 1 (16 ounce) can tomatoes
  • 4 tablespoons chili powder
  • Salt, to taste
  • Pepper, to taste
  • 3/4 cup sharp cheese, shredded
  • 1 pint light cream
  • Pinch of baking soda
  • 1 (4 to 6 pound) chicken
  • 16 ounces thin spaghetti, cooked