Classic Chicken Pot Pie

the BEST pot pie...from Carol Marshall

Crust 2 crusts for 9" pie Filling 1/3 cup margarine or butter 1/3 cup chopped onions 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 cup chicken broth 2/3 cup milk 2-1/2 to 3 cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed

1 Heat oven to 425°. Prepare pie crust and place 1 crust in the bottom of a 9" pie pan. 2 Melt butter in medium saucepan over medium heat. Add onion, cook 2 minutes or until tender. Add flour, salt and pepper. Stir until blended. Gradually stir in broth and milk, cooking an dstirring until bubbly and thickened. 3 Add chicken and mixed vegetables. Mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and sel edges and flur Cut slits in top crust 4 Bake at 425° for 30-40 minute or until crust is golden brown. Let stand 5 minutes before serving.

Carolina Style BBQ Chix

from the FoodNetwork Mag. I had a pile of these that I had thought I'd throw away after collecting the recipes I wanted (ie...ripping them out of the mag). But Robert saw them, for the first time and said...hey, we need to keep these. So I set out 8 meals to make in order, shopped and this was first. and it was so delicious. Guess he's right...I'll keep the mags as cookbooks (his words) and we can have some fun meals.

½ cup yellow mustard

¼ cup apple cider vinegar

¼ cup packed brown sugar

1-1/2 T mustard powder

2 t. hot sauce

½ t. Worcestershire sauce

Kosher salt and freshly ground pepper

2 T unsalted butter, melted

8 chix…whatever pieces you like.

Vegetable oil, for brushing

Preheat grill to med.

Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worchestershire sc, ½ t salt and pepper to taste in a bowl. Whisk in the butter

Season the chicken with salt and pepper, then toss with about 1/3 of the mustard sauce in a large bowl until coated. Let sit at room temp for at least 10 minutes

Brush the grill with veg oil.. Put about ¼ cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and thermometer inserted into the thickest part registers 170 degrees…10-12 minutes per side.

Cinnamon Sugar Pull-Apart Bread

A couple of years ago we spent a week with Barlows in PA...and discovered the joys of Browned Buttered Noodles and since then have extended the joy of Browned Buttered Everything..... Then this morning I stumbled upon this recipe...and naturally had to try it. Anything is better with browned butter on it. The dough worked up really well.....Personally, I think it's needs a little icing on the top when it's done. But that's me...all for sweets!

Cinnamon Sugar Pull-Apart Bread Recipe found on www.joythebaker.com Makes: one 9x5x3-inch loaf For the Dough: 2 3/4 cups plus 2 tablespoons all-purpose flour 1/4 cup granulated sugar 2 1/4 teaspoons (1 envelope) active dry yeast 1/2 teaspoon salt 2 ounces unsalted butter 1/3 cup whole milk 1/4 cup water 2 large eggs, at room temperature 1 teaspoon pure vanilla extract For the Filling: 1 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon fresh ground nutmeg 2 ounces unsalted butter, melted until browned In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside. Whisk together eggs and set aside. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it'll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That's just right. Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you're using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can't get the dough to 20-inches long... that's okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it. Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You'll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well. Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it's right side up. Serve warm with coffee or tea. I think this bread is best served the day it's made, but it can also we wrapped and kept at room temperature for up to 2 days.

Pink Lemonade (or any other juice) Freezer Pie

This pie can be made in a deep dish pie pan or a springform pan. We nearly always use a springform pan, either a ten-inch or a nine-inch. (The one in the picture was made with a ten-inch pan.) With a nine-inch springform pan instead of a ten-inch or a deep dish pie pan, you will have a tall, mounded dessert. This pie is made in three parts: a graham cracker crust, a lemonade and cream cheese filling, and a whipped cream topping. If you prefer, you can use a commercial whipped topping or whipped cream from an aerosol can for the topping.

Crust 1-1/2 cup graham cracker crumbs 1/4 cup sugar 4 T butter Filling 1 8 oz cream cheese, softened 1 14 oz can sweetened condensed milk 3/4 cup lemonade concentrate, undiluted 2 T lemon juice food color drops as desired Topping whipped cream

1 For the Crust; Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform. Press the crumbs across the bottom of the pan and up the sides. Bake for eight to ten minutes at 350 degrees. (If it’s a hot July day, you can choose not to bake the crust. A baked crust holds together better because the heat melts the sugar to help hold the crumbs together.) 2 For the Filling: 3 Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese and sweetened condensed milk together on medium high speed until the mixture is smooth. (If you place the sweetened condensed milk in the bowl first, the cream cheese will not stick to the bowl and you will have little need to scrape the sides.) Add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired. Pour the mixture into the pie shell and place it in the freezer. The topping can be anything you desire. Tint coconut to match if you desire. I was happy with just whipped topping.

Ritz Raspberry Dessert

Ritz Raspberry Dessert

3 egg white 1/2 tsp baking powder 3/4 cup sugar 14 Ritz crackers, crushed fine 2/3 cup nuts 1/2 tsp vanilla Topping 1 pkg frozen raspberries 2 egg white 2 Tbs lemon juice 3/4 cup sugar

1 Beat egg whites, add baking powder and beat until stiff. Grandually add sugar and vanilla. Fold in crackers and nuts. Put in well greased 10" pie plate or spread on greased pizza pan. Bake at 300 for 30 minutes. Do not overbake. 30 minutes exactly. Otherwise it will be too hard. 2 Mix the topping on low speed. and then change to high speed for not less than 15 minutes. 3 Fold in 1 pt cool whip. Cover. Keep frozen til serving. 4 At serving time, cut individual pieces of Ritz Pie, top with raspberry mixture.

Hash Brown Potato and Dill Soup

I got this from Char Needs, who brought it to our General RS Women's Conference last September.  Here is what she emailed me this week. But below are my thoughts and changes.


4 t. chicken bouillon granules
4 c. hot water
2 T. dehydrated onion
1/2 c chopped celery
2 8 oz. cream cheese
1 c. diced ham
1 2 lb. frozen hash brown potatoes
1 T. fresh dill, chopped



Dissolve bouillon granules in hot water. Add onion, celery and potatoes; cook on a low boil until potatoes are tender, but not mushy. Melt the cream cheese in the microwave, then add it to the soup mixture along with the ham and dill. Heat through and enjoy. (One cup milk may be added if you want the soup less thick).


From Dawn:  I used dried dill weed...and only 1 tsp plus a few shakes. I read online that when converting fresh herbs to dried, the equation is 1Tbl. converts to 1 tsp.  I just minced up some fresh onions b/c I didn't have any dried onions.  Next time I make this, I'm going to peel and grate potatoes.  And, I'm going to see about making this a little different. Maybe something like one 8 oz cream cheese plus some rue...I don't know. I'll post updates as we  experiment.

texas roadhouse rolls

Those rolls are amazing. When we went with Pam/Ken a few weeks ago, pam and i hung around the baker as she was rolling out the dough. We tried to get a few hints of out her. Today I tried the following recipe. It was good. It was close. It was not exact. I wonder if there ever is an exact clone. But I will try it again. Personally, I don't think the restaurant would be able to use this much egg..but who knows. As always the trick is in not rushing the rise. Roll out and let rest. Then use your pizza cutter to cut the rolls. I think the first pan, which was a cold stone, worked best. So I transferred the last batch to the now cooled stone and they were as good as the first.

Texas Roadhouse ® Sweet Yeast Rolls

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1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
1/2 cup honey
2 quarts all purpose flour= 8 cups

2 TBS melted butter
2 whole eggs
2 tsp salt

Directions:
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and honey and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen.

***** ***** *****
I made the butter too....but I wasn't too fond of the way it all separated as it sat. Personally, I am going to try the butter and brown sugar next time. Or a combination of several of these ingredients.

Like Texas Roadhouse Cinnamon Butter

1/2 cup Butter

1/2 cup Powdered Sugar

1/2 cup Honey

1 tsp Cinnamon

Blend all ingredients at room temp.

sophia's chocolate chip pretzel bars

Chocolate Chip Pretzel Bar Cookies
2 cups all purpose flour
1-teaspoon baking soda
½ teaspoon salt
1 ½ sticks of butter, softened
1-cup brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 – 12 ounce bag milk chocolate chips
1 ½ cups mini pretzels, crushed

Preheat the oven to 350. Mix flour, baking soda and salt. In a large bowl, using a mixer, beat the butter with both sugars at medium speed for about 1 minute. Beat in the eggs and vanilla. Add the dry ingredients and mix well. Stir in the chips and pretzels.Spread the batter in the pan. Bake for 30 minutes, or until golden brown. The center will still be a little gooey. Cool completely. Cut into squares and serve. Enjoy!

Oriental Pepper Steak

How on earth can this one not be here??  A HUGE favorite in my house.  I don't even use a recipe for this...haha.  But this is the way it was originally made...

1 lb. beef strips for stirfry
Coat meat: 1/2 c. flour, 1/2 t. salt, 1/4 t. pepper (Lately, I add a few dashes of garlic powder too.)

Melt 4 T margarine in electric skillet. Brown meat and sautee 1 large onion, sliced thin.

Add:
3/4 c. water or cranberry juice
15 oz tomato sauce
3 T sweet pepper jelly  (I found jellies at Krogers. Yes, I stock pile them for me and mom! haha)
3 T hot pepper jelly

Stir, cover, simmer gently, breaking up jellies for 15 mins.

Cut into stirps:
1 med. green pepper
1/2 large red pepper.  Add during last 15 minutes of cooking.

Serve over rice.  (We love peas and pears with this meal as well!)