Pot Pie

Chicken Pot Pie is one of my favorite meals!  It is just great comfort food.  Taste of Home had this simple recipe for a cheesy biscuit-topped pie and I fell in love.

Ingredients:

 Shopping List:
4 cups chicken, cooked, cubed
10 oz. package frozen broccoli with cheese sauce, thawed
1 can cream of mushroom soup
1 can cream of chicken soup
1 can potatoes, drained
3/4 cup chicken broth
2/3 cup sour cream
1/2 cup frozen peas ( i used mixed veggies)
1/4 tsp. pepper

Topping:
1 biscuit mix package
3/4 cup shredded cheddar cheese
Water (amount suggested on package)

Directions:
-In a large pan, combine the first 9 ingredients; bring to a boil. Transfer to a greased 9x13 in baking dish.
-In a small bowl, combine the topping ingredients; spoon over the top.  Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and topping is golden brown.  Let stand for 10 minutes before serving.

Into the Oven

All Done!

My giant piece!

If you noticed, I used an 8x8 instead of a larger pan.  We would have to feed an army if we made an entire pan, so I just halved the ingredients and used a smaller pan.  I did not halve the ingredients for the topping.  I like lots of biscuit with my pot pie so I just used the regular amount!

Let me know what you think!

Happy Eating!

Oven Roasted Chicken

Have you ever had those pre-cooked, oven roasted chickens from the grocery store? Me neither... But I do hear they are quite tasty!  If you have, you will never purchase another one, because now you can make your own at home for a fraction of the price!

Imagine an entire chicken for about $3.00.  They are usually around $1.00/lb. and can be even cheaper when on sale!  Thanks to the wonderful Taste of Home magazine yet again for this great recipe.

Shopping List:

1 whole chicken, rinsed, packet of yuckies removed, patted dry

3 Tbsp. olive oil

1 tsp. salt

1/2 tsp. garlic powder

1 tsp. dried basil

6-8 small red potatoes

4 ribs celery

3 medium carrots

1 medium onion

Directions:

-Chop all veggies into bite sized portions. Set aside (in a 9x13 pan).  I usually use about 1/4 to 1/2 the amount of veggies for just the two of us.

-Heat oven to 375 degrees. Grease another 9x13 with cooking spray (I usually use a disposable for easy clean up). Place chicken in prepared pan.

-Whisk olive oil, salt, garlic powder, and basil together. Reserve 1 1/2 tablespoons for the vegetables. Brush remaining olive oil mixture onto chicken. Roast for 30 minutes.

-Toss remaining oil with veggies, spread them into a single layer (best you can) and cover with foil.

-TRICKY PART. Remove chicken from oven. Increase oven temp to 450 degrees. Baste chicken with drippings in bottom of the pan. Place both the chicken and veggies in oven when temperature is reached. ( I usually put them in a bit early because I don't want to wait).

-Roast 20 minutes. Remove foil from veggies, stir, and place back in oven uncovered. Roast 10 more minutes or until chicken is done/no longer pink! Allow to rest 10 minutes before carving.

In short:

-Prep chicken and veggies in separate pans.

-Roast chicken at 375 for 30 minutes.

-Baste chicken, up temperature to 450.

-Roast chicken and veggies for 20 minutes.

-Remove foil from veggies, roast veg and chicken for 10 minutes.

-Let stand for 10 minutes

-Eat

Chicken before roasting

Veggies before cooking

Finished Chicken

My favorite, some white meat! 

Finished Veggies



I know the directions seem a little crazy, but it is a super simple process, I promise!

Happy Eating!

Veggie Pizza

Here is a quick and simple (semi-healthy) snack that is great for parties and get-togethers.  Veggie Pizza is always a hit and you can customize it any way you wish!

Shopping List:

2 tubes Crescent Rolls (or one if you want a 9x13 pizza)

1 container Sour Cream

1 packet ranch dressing mix (hidden valley brand is what I use)

1 package mixed veggies (or whatever you choose, I use broccoli, cauliflower, and carrots)

1 package shredded cheese

Directions:

-Unroll crescent dough and seam together on a large greased cookie sheet. You will probably have some dough left over depending on the size pizza you want to make.  We usually save the rest and make rolls to go with dinner!  Bake according to directions on package (usually around 8-13 minutes at 375 degrees) until golden brown. Let cool completely

-Mix sour cream with ranch dressing mix.  I usually use about 3/4 of the package, but make it according to your tastes! Spread on cooled crust.

-Chop veggies into bite-sized pieces and sprinkle generously over crust/ranch mix.  Press down slightly on veggies to make sure they are stuck in the sauce and won't fall off later.

-Finally, sprinkle with shredded cheese.  Chill until serving.

The Crust

Ranch Dressing Mix

Finished Pizza



You can make this pizza your own by changing up the toppings.  Consider using olives, peppers, radishes, cucumbers, etc... to make it one of a kind!

Happy Eating!

Crabcakes!

Yet another recipe from the good ole Taste of Home. I'm going to start out by saying that I did not like these crabcakes ( and I'm a seafood junkie!). The husband, however, loved them.  Guess it will be up to you to decide.

And PS... Have you noticed my awesome counter tops yet? The retro aqua is coming back, really... right??? Probably not so much, but it is what I have to work with. If anyone would like to start a fund for 'Get the Rusks a new Kitchen' I would gladly accept. :)

Crabcake Ingredients

 Sauce Ingredients (this part was tasty)

Shopping List:
1 egg, lightly beaten
1/2 cup bread crumbs
1/4 cup mayo
1 tsp. grated onion
1/2 tsp. minced parsley
1/2 tsp. Worcestershire
1/4 tsp. seafood seasoning
1/8 tsp. ground mustard
Dash pepper
1 can lump crab meat, drained and flaked ( I actually used two)
1 Tbsp. oil

Sauce:
2 Tbsp. mayo
2 Tbsp. sour cream
1 Tbsp. Dijon mustard
1/2 tsp. lemon juice
1/2 tsp. Worcestershire

Directions:
-In a small bowl, combine the first 9 ingredients; fold in the crab. Refrigerate for 30 minutes.  Meanwhile, mix sauce ingredients together.
-In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook for 3-5 minutes on each side or until golden brown. Serve with sauce.

Crab Mix

Cookin the cakes!

 

The sauce.

Like I said, I wasn't really a fan of this one.  I think maybe it was the texture for me? Feel free to use this recipe as a base for your own and let me know how it comes out!

Happy Eating!

Brownies

Recipe for Butterscotch Brownies on the cooking page.  Take a look!

Also in honor of the Derby, I thought I would share the recipe I used last year for Bourbon Balls at my sis-in-law's bridal shower.  They were a hit!  Check them out at the link below (because I'm too lazy to type anymore) :)

Bourbon Balls for the Derby!

Butterscotch Brownies

My Dad loves, loves, loves Butterscotch Brownies.  They are his favorite.  I made a pan last week.  I'm sad to report that there were none leftover to save for him.

This is a super simple recipe and I almost always have all of the ingredients already on hand to make them!  Sorry to say that I again forgot the ingredient photo, but it is all basic stuff anyway so no biggie, right?

Shopping List:

1/4 cup margarine or butter, softened

1 cup brown sugar

1 egg

1 tsp. vanilla

1 cup flour

1 tsp. baking powder

1/4 tsp. salt

Directions:

-According to my mom's recipe: Mix everything together and bake at 350.  For those of you who like more details, please keep reading.

-Cream butter and sugar until well mixed.  Add egg and vanilla, mix well. 

-Combine flour, baking powder, and salt. Add to sugar mixture until well blended. ( I usually skip the first part and put each in individually).

-Pour into a greased 8x8 pan and bake at 350 degrees for 20-25 minutes.  You can also double the recipe (OF COURSE) and use a 9x13 and bake for 25-30 minutes.

THE PAN OF BROWNIES

 Yummy!



Usually these brownies come out ooey and gooey and I feel like I did something wrong but they still taste fantastic.  This time however, they came out just right (dense and chewy).  Don't ask how or what or who or why... but they did.  I'm sure you will like them either way they come out for you!

Happy Eating!

But Easter's Over!?!?!

The title today is a quote from a great movie classic.  Anyone care to take a guess? Anyone? Anyone? Bueller... Bueller...

So I guess late is better than never and I didn't want to wait until next year to post these adorable Easter treats that would be perfect to make for a party/get together and the kids can help!

I also forgot to take an ingredient photo (you may notice in posts to come that it has been slipping my mind lately), but here is the shopping list.

Shopping List:

1 bag pretzel sticks (check out Kroger brand, always $1.00)

1 package white chocolate bark (found in the baking section)

1 package M&Ms/egg candies/jelly beans/etc...

PEEEEEEPS!!!

Directions:

-Melt chocolate according to directions in microwave or double boiler.  Usually I put about half the package in a bowl and microwave for 30 second intervals at HALF POWER, stirring in between until the chocolate is melted.  This can be tricky, because if the chocolate gets too hot or is heated too fast, it will glob up and be unusable!

-Dip pretzels in chocolate and arrange on waxed paper or foil in a 'nest'.  I used about 6-8 pretzels in each nest and just stacked them on top of each other. You can choose to dip pretzels one at a time or just throw a handful in and fish them out as needed like I did!

-Once the nests are dried/set (pop them in the fridge if you want to speed up the process a bit), dip the bottom of each peep in a bit of chocolate and place one on each nest. Then do the same with a few of your chosen candies to act as eggs.  Let them set and you are ready to go!

The chocolate pretzel nests!

 The peeps on top

 Finished Birds!



I think this entire process only took about half an hour or so and who doesn't love chocolate, pretzels, and peeps!  I do believe they have Peeps Brand marshmallow candies for every holiday now, so be creative and try and come up with some for Halloween and Christmas!

Happy Eating!