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.
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
Ingredients:
Filling-
3/4 cup smooth peanut butter
3/4 cup powdered sugar
Dough-
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
This dip is super easy to make. Just put everything into a bowl and stir. There ya go.
Ingredients:
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.
I have always been a huge fan of apple pie. It is one of my top two favorites.
I prefer a butter crust for this pie. But, a simple shortening pie crust tastes marvelous here too.
It isn't super simple but the results are worth it.
Ingredients:
Dough for a double 9" pie crust
5-6 apples, cored, peeled and sliced- you will need to have 8 cups sliced apples
1 Tablespoon lemon juice, optional
1/4 cup brown sugar
1-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 Tablespoons butter
1 Tablespoon + 1 teaspoon cornstarch
Make the dough for the pie crusts and wrap and refrigerate while making the apple filling.
Put the sliced apples into a large bowl. Sprinkle with the lemon juice, brown sugar,cinnamon, nutmeg, and salt. Toss well.
Let it set for an hour to bring out the apple juices.
Take the pie dough out to soften.
Drain the juices into a small saucepan.
Add the butter.
Bring to a boil over medium high heat.
Swirl the liquid so it doesn't burn, but you don't need to stir.
Reduce the liquid by about half.
Put the apples back into the large bowl and sprinkle with cornstarch. Toss till cornstarch is blended in.
Add the reduced liquid.
Toss well.
On a floured counter, roll out the bottom crust.
Add the filling.
Roll out top crust and lay it over the filling.
Fold the top down under the bottom crust and press to seal.
Crimp the edges with fingers or a fork.
Cover with a towel and refrigerate while preheating the oven.
Preheat your oven to 425 degrees Fahrenheit.
Take the pie out of the fridge and brush the top with milk.
Sprinkle with sugar.
With a knife, make some slashes in the top to let steam escape.
Bake for 45-55 minutes or til the apples are tender when pierced with a knife and the juices are bubbling thickly through the slashes.
After 30 minutes protect with a pie shield or foil ring.
Let rest for a few hours before serving.
Serves 6-8.
This is a great dip this is definitely not for the tame of heart. If you have ever eaten chipotle peppers, you will realize this dip has a pretty good kick to it.
Chipotles are red smoked jalapenos. They have good heat with a smoky flavor.
I eat this mostly with tortilla chips, but I also use it as a topping for my chicken sandwiches.
If you can't find ground chipotle pepper, Penzey's Spices is a great place to find it.
Ingredients:
2 cups sour cream
1 cup mayonnaise
1-2 Tablespoons chipotle powder
4 teaspoons garlic powder
1 teaspoon salt
1/3 cup lime juice
In a medium-small bowl, mix all of the ingredients.
Start off with the lesser amount of chipotle powder and add more if you want.
For best flavor, cover and refrigerate for at least 2 hours before serving.
Makes about 3 cups dip.
AKA butterscotchies. AKA oatmeal sccotchies. Whatever name you want to go by, they are fantastic.
I love this time of year. All the baking stuff is on sale!
Preheat your oven to 375 degrees Fahrenheit.
Grease a couple cookie sheets.
Ingredients:
3/4 cup(1-1/2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cups oatmeal
1-3/4 cups(11 oz pkg.) butterscotch chips
Beat the butter and both sugar together in a large bowl.
Add eggs and vanilla extract and mix well.
Add the cinnamon, baking soda, and salt.
Beat in the flour.
Stir in the chips and oatmeal.
Let the cookie dough rest for about 10 minutes to help soften the oatmeal.
With a cookie scoop or spoon, drop dough onto the prepared cookie sheets.
Bake 8-10 minutes until cookies start to brown.
They may seem not done, but they are fine. They will finish out of the oven.
Remove from the oven and let sit for a few minutes before removing to a cooling rack.
You will get about 4 dozen cookies.
This is a somewhat unconventional chili. It is made with chicken, white beans, and cheese.
It is great on a cold day and it makes a ton so it is perfect for gatherings or leftovers.
You make it in the crockpot.
You will need a large crockpot.
Ingredients:
4 skinless, boneless chicken breast halves.
6 cups water
1 large chopped onion
2 garlic cloves, minced
1 Tablespoon oil
2-4(4 oz. can) chopped green chilies OR seed and chop 1 whole green chili pepper
1-2 diced jalapeno OR Serrano peppers
2 teaspoons ground cumin
1-1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
3 1b. can navy beans OR cook and season 3 cups of dry navy beans
2 cups shredded cheddar or Monterey jack cheese
Add the chicken and water to the crockpot and let it cook on low for 3-4 hours.
Remove chicken from the water, cube and set to the side.
While the chicken is cooking saute the onion and garlic in the oil.
Add the chili and jalapeno peppers, cumin, oregano, cayenne, and salt. Cook and stir two minutes.
After removing chicken from the crockpot add the onion/pepper mixture.
Add the beans. If you are using canned pour straight in, if you are using beans you cooked drain before adding to the crockpot.
Cook on low for an hour.
Add the chicken.
Stir in the cheese until it is melted in.
Serve.
This makes about 10-12 servings.
Great served with sour cream.
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.
