BUDDY BISCUITS RECIPES

Steps:

• Line 2 large rimmed pans with waxed paper. In large bowl, add cereal.
• In medium microwavable bowl, microwave 2 cups of the baking chips uncovered on High 45 to 60 seconds, stirring after 45 seconds, until chips are starting to melt. Continue heating in 15-second increments, until chips are melted and smooth. Pour over cereal; mix to thoroughly coat. Spread mixture in one of the pans; top with sprinkles. Cool 20 to 30 minutes or until set.
• Meanwhile, spread cookies and pretzels in single layer, right side up, in remaining pan. In same microwavable bowl, microwave remaining 1/2 cup baking chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until chips are melted and smooth. Transfer melted chips to small resealable food-storage plastic bag, and cut small corner off one end of bag. Drizzle onto cookies and pretzels; sprinkle with nonpareils. Cool 20 to 30 minutes or until set.
• Break cereal mixture into bite-size pieces; transfer to large serving bowl. Carefully break apart pretzels and cookies, if necessary. Add to bowl; stir in candies.

Steps:

• Dredge the chicken pieces in ½ cup flour and season with salt and pepper
• Heat EVOO in a large skillet over medium-high heat and brown chicken pieces on all sides
• Place browned chicken, butternut squash, celery, carrots, onion, sage, thyme, 3 tablespoons flour, salt and pepper
• Mix to combine then pour in the chicken broth
• Cover and cook, undisturbed, 4 hours on high or 6 hours on low
• Just before serving, add in the peas, Dijon, most of the dill and most of the parsley into the slow cooker
• Mix to combine and warm the peas through
• To serve, place a biscuit in each bowl, spoon the chicken mixture over the biscuits and top with a little more dill and parsley