Chicken Pot Pie

Posted by Donna:
I really, really like chicken pot pie, or I should say a really, really GOOD chicken pot pie. Through the years, I have eaten them in restaurants and made them here at home, but none of them hit the spot. When it comes to food and recipes, I know we all have our own individual likes and dislikes. What may taste great to one person may not taste that great to another.

But having said that, I really, really do like this recipe for pot pie. It did "hit the spot." I've looked at this particular recipe (from allrecipes.com) for about a year; but, thought it was probably like all the rest. Since I knew this second round of "winter weather" was coming, I decided this would be great to have on hand----not for Larry the beef guy--- but, for me. I had to make him a pot of stew. I took some over to a couple of our widows from church to get their take on it. I told them they were my guinea pigs!!!!!! I'm anxious to see if they like it as much as I do.

Chicken Pot Pie

2 large chicken breasts, cooked (not fried, but boiled) and shredded---enough for 1 cup

1/4 to 1/3 cup chopped onion ( I only used 1/4 cup)

1/3 cup butter

1/3 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1 and 3/4 cup chicken broth

2/3 cup milk

1 cup English peas, drained

1 cup diced potatoes and 1 cup diced carrots ( Cook the carrots and potatoes together 15 minutes, drain them and then set them aside until needed.)

2 unbaked pie crusts (My recipe for pie crust is also posted on this site.)

Preheat oven to 375 degrees.

After the chicken has been cooked and shredded, set it in the refrigerator until ready for use. Saute' the onion and butter until the onion is transculent. Add the flour, salt, and pepper. Slowly add the chicken broth and milk. Cook until it becomes thick. Remove from heat.

Mix all the vegetables and shredded chicken together and pour into the bottom of your unbaked pie crust. Pour the liquid on top of the chicken/veggie mixture. Level the top with a spoon. If you prefer, you can mix everything together before pouring it into the unbaked pie crust. Add the top crust and cut slits in it in order for the steam to escape.

Bake for 40 to 45 minutes. You want it to be golden brown on top. (One thing I did forget to mention-----I baked my bottom crust about 6 minutes before adding the veggie/chicken mixture---just to make sure it wouldn't be soggy. ) Let this set for 10 - 12 minutes before serving.

I won't change a thing about this recipe whenever I do make it. If you prefer to have more sauce, you may want to make a recipe and a half of it---just the sauce, not the veggies. I didn't use all of both breasts, either. I went ahead and did the two just to make sure---and saved what was left from the second one for a quick barbecue chicken sandwich---remember, not for Larry the beef guy, just for me!!!!!!!

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BBQ Chicken Quesadillas

Posted by Lori:

Monday I was trying to find something quick to make for supper for our three boys before leaving for a
ballgame.  I had one large piece of leftover chicken from Sunday, which I needed to stretch between all three of them.  I found a recipe for BBQ Quesadillas and adapted them as follows. 

BBQ Quesadillas (makes 3 - 4 servings)

8 - 8 inch flour tortillas (use only 6 if you want more chicken per quesadilla)
1 large boneless chicken breast, cooked and chopped finely
Approx. 1 cup shredded cheddar cheese
4 tablespoons barbeque sauce (we like Oklahoma-made "Head Country")
Butter or cooking spray

Lay out four tortillas.  Spread 1 tablespoon barbeque sauce on each.  Sprinkle cheese across sauce, followed by chopped chicken.  Sprinkle a little more cheese. Top with remaining tortilla. Melt about a teaspoon of butter in skillet over medium heat.  Grill each quesadilla 3 minutes on each side or until golden and cheese is melted. Add more butter/spray, as needed. Allow to cool for a minute or so, then cut into wedges.

The boys thought they were great and can't wait for me to make them again. I also did a few more things that evening using barbeque sauce to go along with the quesadillas. I'll share those recipes in the near future.
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Strawberry Soda Cake

Posted by Lori:

Have you seen the new Kraft heart-shaped marshmallows just in time for Valentine's Day?  Although I don't eat marshmallows that often, I like to buy them to use in holiday recipes.  The problem is, if I don't hurry and use them, the three adolescent boys and the one adult man in my household will eat them!  I know, I know, it would be better for me to just not buy them at all....but then I wouldn't have new recipes to share with you folks!

I decided to try making a cake using these marshmallows and strawberry soda (or soft drink.....or pop....or "Coke"....depending on where you live in the world! I would typically say "Coke", but it doesn't go with strawberry :)  It was soooooo good!  My son, Zachary helped by dipping the marshmallows for the top in chocolate.  It made a cute garnish!

Strawberry Soda Cake

1 cake mix (I used French Vanilla, but white would work)
1 - 3 oz. package vanilla instant pudding mix
1/2 cup vegetable oil
4 eggs
12 ounces strawberry soda (equals 1 3/4 cup)
2 cups strawberry flavored,  heart-shaped marshmallows (Kraft)

Preheat oven to 350 degrees.  Grease and flour 9 x 13 inch cake pan (or sheet cake pan would work). In large mixing bowl, mix cake mix, pudding mix, vegetable oil, eggs and strawberry soda per cake mix package directions.  Stir in marshmallows. Pour into prepared pan.  Bake for 30 - 35 minutes (test with toothpick inserted into center to ensure that middle is done.  Cake and marshmallows will be browned.)  Allow cake to cool for 5 minutes.  Poke small holes in cake using dowel stick or even a fork.  While still warm spread some of the icing over the cake to be absorbed down into the holes.  Allow to completely cook, then ice the cake with remaining icing (you may not want to use it all).  Top with chocolate dipped marshmallows, if desired.

Strawberry Soda Icing

1 stick butter, melted
6 tablespoons strawberry soda
4 1/2 cups powdered sugar
2 tablespoons milk

Mix all ingredients together in medium mixing bowl.  Use icing as directed above.

Chocolate Dipped Marshmallows

1/3 cup chocolate chips
1/2 teaspoon shortening
24 marshmallows (this is for 2 per piece of cake)

Place marshmallows and shortening in small glass bowl or glass measuring cup. Microwave in short times, stirring between each time.  (All microwaves are different, so times would vary, thus not given.)  Dip marshmallows into chocolate.  Allow to cool on waxed paper.  Place on iced cake.

This post is linked to:  Tasty Tuesday and Tempt My Tummy Tuesday.
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Valentine Banner

Posted by Donna:

I found a new website that I want to share with everyone. It's called: thediydish.com ---It has some really cute craft ideas. I'm sharing a picture of one of their Valentine crafts I made last week.


The materials needed for this are :

8 inch paper doilies

Red/white polka dotted scrapbook paper

Turquoise scrapbook paper

Ribbon

I used the same colors they used, but as you know, anything is possible. I really liked the way the turquoise/red looked---just for something different. The words are "Be Mine." This picture isn't very clear. The colors don't appear as rich as they actually are.

I think the picture is self-explanatory without writing down all the directions how to make this craft. It's so simple to make. It was so much fun, as well. I've already bought the material to make one of the pillows they demonstrated how to make. This site has something for everyone. I hope you check it out!!!!!

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Valentine's Day Treat - Rice Krispie Kisses

Posted by Lori:

I made these Rice Krispie Kisses years ago for our oldest son's Valentine's Day party at school, but hadn't made them since.  Last week I decided to make them again for my kiddos, just for fun, and also so that I could share them with you. 

To begin with, use your favorite Rice Krispie Treats recipe. (My family typically doesn't use a recipe. We just pour in what we think we need....which we've decided we like more marshmallows than most of the recipes call for. We also like a few spoonfuls of peanut butter in the mix.)

To make the kisses:
Grease a funnel (any size - mine was small) with margarine, butter, or cooking spray.  Spoon Rice Krispie mixture into the greased funnel, pressing firmly to form the shape. Remove KISS from funnel, using a knife if needed, around the edge.  Allow KISSES to set on waxed paper for a while to cool completely.  If needed, form the top of the KISS into a sharper point (I had to with my funnel shape...made it more "pointy"!) Wrap with aluminum foil, adding a printed message strip sticking out of the top - just like the Hershey's Kisses! Pin It Now!

Mexican Chicken Soup

Posted by Lori:
Last week my husband's cousin posted on Facebook that her husband had made a yummy and healthy soup for them.  I, and others, asked for the recipe.  Here it is for you to try, too!

Mexican Chicken Soup

1 red pepper

1 ancho pepper

1 can green chilies

2 chicken breasts

Chop these up. Saute together seasoned with onion powder, garllic powder, chili powder, salt and pepper.

Add:

1 can Rotel (diced tomatoes and green chilis)

1 can diced tomatoes

1 box of chicken broth

1 can tomato sauce (large)

1 can each of black beans

1 can red beans

1 can pinto beans

1 can corn

Cook for at 30 minutes to an hour. Add chopped fresh cilantro before serving.

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Snow Ice Cream

With the abundance of snow we received, I decided to make snow ice cream.  I found a GREAT Paula Deen recipe.  It's delicious!  We added a little chocolate syrup to the top and mixed it up.  Sooooo good, and frugal, too!

Snow Ice Cream

8 cups of snow

1 can sweetened condensed milk (such as Eagle Brand)

1 teaspoon vanilla

Mix all ingredients together in mixing bowl.   Serve and enjoy!

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