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Monday, December 13, 2010

Turkey/Chicken Pot Pie

If you have never had a homemade pot pie, you are in for a treat. It is comfort food that warms you up on a cold day.

This is a good way to use up leftover turkey or chicken. You can also use cubed chicken breasts or cook 2-3 chicken hindquarters, take it off the bone and chop.

You need pastry for 9" two crust pie.
You also will need a 9" square pan.
Preheat your oven to 425 degrees Fahrenheit.

For the filling:
a heaping half cup of frozen peas and a heaping half cup of frozen carrots
you can also use a 10oz. bag of mixed peas and carrots.
3 Tablespoons butter
1/3 cup flour
1/4 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cup chicken or turkey broth-canned, homemade, or use water and bouillon granules
2/3 cup milk
2-1/2 to 3 cups chopped turkey or chicken

Roll the pie dough out into a big enough square so you can just put it into the pan, add the filling and fold the top over. It might have a couple uncovered spots near the middle. But you need to slash holes in the top crust anyway so this works out well.

To make the filling,
Melt the butter in a saucepan and add the onion and cook til tender. Add the flour, salt and pepper.
Let it get bubbly and take off the heat. Add the milk and broth and put back on heat.
Bring to a boil. Let it boil 1 minute and keep stirring.
Stir in the turkey and carrots and peas.
Pour the filling into the crust and flip the crust over the filling.
Make air holes if you need.

Bake for about 35 minutes.

Let it sit for about 5 to 10 minutes before cutting into so the filling won't all run all over.

It serves 6 good size servings.

Tuesday, December 7, 2010

Magic in the Middles

These cookies are simply fabulous. It's a chocolate cookie with peanut butter in the middle. Hence the name- magic in the middle.

I love making these with my daughter.

These are 2 step cookies.

Preheat your oven to 375 degrees Fahrenheit.
Lightly grease(or use parchment) 2 or 3 cookie sheets


3/4 cup smooth peanut butter
3/4 cup powdered sugar


1-1/2 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar + a little extra for dipping
1/2 cup brown sugar
1/2 cup(1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg

In a medium bowl add the peanut butter and powdered sugar for the filling.
Work it together with a spoon and than your hands. At first it will become crumbly, but keep working it together and it will become very smooth like modeling clay.
Set aside.

In another bowl whisk the flour, cocoa powder,baking soda, and salt.
Set aside.
In another bowl beat together the butter, peanut butter, and sugars until light and fluffy.
Add the egg and vanilla extract and beat.
Blend in the flour mixture.

Now it is time to roll the cookie and filling into balls.
You will need to get 26 filling balls and 26 cookie dough balls.

Once you have that done, you need to put the filling into the dough.
Take a ball of dough and make an indention in the middle, stick the filling in it and seal it up.

Once you have the filling sealed inside the dough, smooth it into a ball.
Dip the tops of the cookies in a small amount of sugar.
Place on cookie sheet.
With a bottom of a glass, flatten the cookies slightly to about 1/2 inch thick.

Bake the cookies for 7-9 minutes, just until they are set.
Cool on a wire rack.

Makes 26 yummy cookies

Thursday, December 2, 2010

Southwestern Dip

This dip is super easy to make. Just put everything into a bowl and stir. There ya go.


1-1/2 cups sour cream
1/2 cup mayonnaise
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1 cup shredded cheddar cheese
1(4 oz.) can chopped green chilies, drained or 1/4 cup chopped fresh chili

In a bowl add the sour cream, mayonnaise, and spices.
Stir thoroughly.
Mix in the chilies and cheese.
Chill for 2-4 hours in the fridge to blend the flavors.

Serve with tortilla chips.

Makes a little over 2 cups dip.