Tuesday, November 23, 2010

Baked Potato Soup

Baked Potato Soup from All Recipes

Ingredients (I doubled my recipe to save/freeze later)

  • 3 bacon strips, diced (I used Oscar Mayer Turkey Bacon - trying to avoid nitrates when pregnant)
  • 1 small onion, chopped (ran out of onion, so lots of onion powder)
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour (I did 4-5 TBSP per batch to make it thicker)
  • 1 teaspoon salt
  • 1 teaspoon dried basil (I didn't have)
  • 1/2 teaspoon pepper
  • 3 cups chicken broth (when I doubled the recipe, I only used 2 cans - 28 oz)
  • 2 large baked potatoes, peeled and cubed (3-4 medium potatoes per batch)
  • 1 cup half-and-half cream
  • 1/2 teaspoon hot pepper sauce (didn't have)
  • Shredded Cheddar cheese
  • Minced fresh parsley (didn't have)


  1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.
  2. Saute onion and garlic in the drippings until tender.
  3. Stir in flour, salt, basil and pepper; mix well.
  4. Gradually add broth. Bring to boil; boil and stir for 2 minutes.
  5. Add the potatoes, cream and hot pepper sauce; heat through but do not boil.
  6. Garnish with bacon, cheese and parsley.

It was still delicious even though I was missing some ingredients!!! I'd defintiely make this again. Ate it with these Rolls.

Sunday, November 21, 2010

Persimmon Salsa

PERSIMMON SALSA taken from Basket 411 (perfect site for those who participate in Bountiful Baskets on the west coast)
  • 8 tomatilloes (I used 1 Roma Tomato)
  • 4-5 persimmon
  • 1 onion (I used sweet onion)
  • garlic, fresh or garlic salt (or both!)
  • 1/2 serrano pepper (these peppers are smaller than jalapenos but are much hotter. Add gradually. The 1/2 pepper was almost too much for my kiddos. But they still ate it!) (I didn't have - don't like spicy!)
  • juice of 2 limes
  • fresh cilantro
  1. Chop and dice it all up (or be lazy like me and throw it in the food processor!)
  2. Taste it and adjust any flavors spices as needed. 
I just diced mine and also added one mango - mmm!
I really can't tell you though what persimmon (yuyu) tastes like on it's own. I wasn't brave enough. I had my toddler taste it; he kinda liked it (took a bite, spit it out, took another bite, etc.)

Brussel Sprouts with Apple and Bacon

  • 12 oz. brussel sprouts, quartered
  • 1 fuji or gala apple, cut in 1/2" dice (I used 2) (I used 3-4 because I was scared of tasting brussel sprouts, never tried them because my dad hated them as a kid)
  • 1 red onion, cut in 1/2" dice (I used a sweet onion)
  • 3 slices applewood smoked bacon or good quality bacon, cut in 1/4" strips (I used Oscar Mayer Turkey Bacon - trying to stay away from nitrates during my pregnancy)
  • 1 Tbsp. canola oil
  • 3/4 tsp. kosher Salt
  • 2 Tbsp. fresh lemon juice

It was surprisingly good. Brussel sprouts just remind me of cabbage. They do tend to have an after taste if you eat just one by itself. It was better to have a piece of everything in each bite. I ate mine with some Chicken Rice Sides.
Place the oil, bacon, and onions in a sautee pan on medium heat. Stir constantly and cook 4-5 minutes to caramelize. The onions should be golden brown and fairly crispy.

Add the apples, brussel sprouts and salt and continue cooking for another 5-8 minutes. Stir occasionally, but you want to let sit in the pan long enough to sear and color.

When all are nice and seared golden brown, but brussel sprouts are still partially crisp, turn off the heat and add lemon juice. Stir and remove from pan to stop the cooking process. Serve warm.

Sunday, August 1, 2010

Storing Produce Tips

Found this article here on Mint Life: http://www.mint.com/blog/saving/storing-produce-07072010/ 
Pantry, Counter, Fridge? Where To Store Produce For Maximum Shelf Life
No matter how good a deal you got on those in-season blueberries, tomatoes or basil, it’s money wasted if some of that produce goes bad before it makes it to the table.
It’s an all too common budget dent. Americans throw out roughly 14% of what they buy, according to the U.S. Department of Agriculture. Worse, that figure is before factoring in the leftover food you scrape from your plate.
Knowing how long fresh fruits and vegetables last and where to store them for maximum shelf life leads to better deals. You can make smarter decisions about how much to buy of a particular food, and use more (if not all) of it before it goes bad. (That’s not to say you can’t keep peppers on the counter or oranges in the fridge, of course – just that if you opt to keep something in less than ideal storage conditions, you might need to eat it a few days sooner.)
The solution: Our handy storage guide below, compiled from chefs’ experience, as well as research by the Massachusetts Department of Agricultural Resources, MealsMatter.org, Self magazine and the Food Marketing Institute. (Got your own tips to extend the shelf life of fruits and veggies? Post them in the comments.)
Store on the counter. Move any uneaten apples to the refrigerator after seven days. In the fridge or out, don’t store near most other uncovered fruits or vegetables — the ethylene gases produced by apples can ruin them (making carrots bitter, for example). The exception: if you want to ripen plums, pears and other fruits quickly, put an apple nearby for a day or so.
Refrigerate whole for up to two weeks.
Store upright in the refrigerator in a plastic bag with either an inch of water or with a damp towel wrapped around the base, just like you would have flowers in a vase. They’ll last three to four days that way.
Ripen on the counter. Can be stored in the refrigerator for three to four days once ripe.
Store on the counter. Refrigerate only when ripe — they’ll last for another two days or so.
Remove green tops an inch or two above the crown. Refrigerate beets in a plastic bag to prevent moisture loss, which leads to wilting. (They’ll last seven to 10 days.) Refrigerate greens separately, also in a plastic bag.
Grower Driscoll’s recommends refrigerating berries, unwashed and in their original container. Blueberries and strawberries should keep for five to seven days; more fragile raspberries and blackberries up to two days.
Refrigerate in a sealed plastic bag. It’ll keep for three to five days.
Refrigerate in a sealed plastic bag for up to three weeks.
Refrigerate, stem side down, in a sealed plastic bag. It’ll last three to five days.
Refrigerate one to two weeks in a sealed bag. Keep in the front of the refrigerator, where it’s less apt to freeze.
Citrus fruits
Store oranges, lemons, limes, and grapefruit on the counter. They can last up to two weeks.
Refrigerate ears still in the husk. They’ll last up to two days.
Refrigerate, either in the crisper or in a plastic bag elsewhere in the fridge. They’ll last four to five days.
Store in the pantry, or any similar location away from heat and light. It’ll last up to four months.
Green beans
Refrigerate in a plastic bag for three to four days.
Green onions
Refrigerate for up to two weeks.
Fresh herbs can last seven to 10 days in the refrigerator. “When I use fresh herbs and store them in my refrigerator at home, I keep them in air-tight containers with a damp paper towel on the top and bottom,” says Raymond Southern, the executive chef at The Back Bay Hotel in Boston. “This keeps them fresh.”
Leafy greens
Refrigerate unwashed. Full heads will last five to seven days that way, instead of three to four days for a thoroughly drained one. Avoid storing in the same drawer as apples, pears or bananas, which release ethylene gases that act as a natural ripening agent.
Take out of the package and store in a paper bag in the refrigerator, or place on a tray and cover with a wet paper towel. They’ll last two to three days.
Stored in the pantry, away from light and heat, they’ll last three to four weeks.
Ripen on the counter in a paper bag punched with holes, away from sunlight. Keep peaches (as well as plums and nectarines) on the counter until ripe, and then refrigerate. They’ll last another three to four days.
Store on the counter, ideally, in a bowl with bananas and apples, and then refrigerate after ripening. They’ll last another three to four days.
Refrigerated in a plastic bag perforated with holes, they’ll last three to five days.
Refrigerated, they’ll last four to five days.
Store them in the pantry away from sunlight and heat, and they’ll last two to three months.
Refrigerate. They’ll last 10 to 14 days.
Summer squash
Refrigerate in a perforated plastic bag. They’ll last four to five days.
Spread them out on the counter out of direct sunlight for even ripening. After ripening, store stem side down in the refrigerator and they’ll last two to three days.
Tropical fruit
Mangoes, papayas, pineapples and kiwifruit should be ripened on the counter. Kat Bretcher of Cottonwood, Ariz., ripens mangos in a paper bag in a cool place, and then refrigerates them for another two to five days.
Kept at room temperature on the counter, it’ll last up to two weeks, Bretcher says.
Winter squashes
Store on the counter for up to two weeks.
Frugal Foodie is a journalist based in New York City who spends her days writing about personal finance and obsessing about what she’ll have for dinner. Chat with her on Twitter through @MintFoodie

Tuesday, June 22, 2010

Snickerdoodles 2

 Recipe from AllRecipes

2,522 reviews, 4 1/2 stars


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
  3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.  

      4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. 
This was my first time making snickerdoodles ever, and I was so surprised that they didn't turn out flat like the rest of my cookies and actually looked like from the store. Tasted just as good too! 

Saturday, June 12, 2010

Banana Cake

Banana Cake from allrecipes.com, 611 reviews 4.5 stars


  • 3/4 cup butter
  • 2 1/8 cups white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 teaspoons lemon juice
  • 1 1/2 cups mashed bananas (about 3 large bananas)
  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 3 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
  2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
  3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
  4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 453 | Total Fat: 18.4g | Cholesterol: 84mg

My Notes
Instead of doing the cream cheese frosting, I used some Betty Crocker Lemon Frosting that I had on had that was going to expire in a couple weeks. Delicious!!!
I had a lot of bananas to use so I used extra bananas too - so a total of 2 cups. Worked just fine still.
Oh and I accidentally only did half the amount of butter that I was supposed to. It didn't taste as good, so I put holes in my cake and poured the other half of butter (melted) over it. Perfect!

Saturday, May 29, 2010

Cheesy Chicken and Rice Casserole

 Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

  • 1 can cream of chicken soup
  • 1 1/3 C. water
  • 3/4 C. uncooked rice
  • 1/2 tsp. onion powder
  • 1/4 tsp. pepper
  • 2 C frozen mixed veggies
  • 4 chicken breasts
  • 1/2 C shredded Cheddar cheese (I probably used Colby jack)
  1.  Stir soup, water, rice, onion powder, pepper and veggies in a 2 quart baking dish (I used a 9x13 pan). 
  2. Top with chicken. Season the chicken as desired.
  3. Cover and bake at 375 degrees for 50 minutes until chicken is cooked through and rice is tender.
  4. Top with cheese.
  5. Let casserole stand for 10 minutes. Stir before serving.
Variation: Cooke rice according to package directions. Cook chicken and cut or shred. Combine cooked rice, cooked chicken soup, water, onion powder, pepper, and veggies in a baking dish; top with cheese. Bake at 375 for 15-20 minutes until heated through.

I did the regular way because then technically I have to do less. =D. I'm lazy.

Chicken Salad

 Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

  • 1 can chicken
  • grapes, halved
  • 1 can mandarin oranges
  • 1/4 C. sliced almonds, toasted (I used mixed nuts because I thought I had almonds but didn't)
  • 2-3 stalks celery
  • 1/2 C. Miracle Whip
  • croissants, bread, crackers
Mix all ingredients. Serve on a croissant with lettuce.

I love them on those new Sandwich Thins bread! I ate like 4 in a day. =D

Forgot to take pictures of them on the bread, but here's it with crackers. So cute!

Creamy Crock Pot Chicken and Potatoes

 Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

  • 3 frozen chicken breasts
  • 2 lbs. red potatoes, chopped (I used regular potatoes)
  • 1/2 lb. small baby carrots (I just put in an amount that looked good)
  • 1 large onion, cut into eighths (I use sweet onion)
  • 2 C chicken broth
  • 1 C sour cream
  • 3 TBSP. flour
  • 1-2 TBSP. Nature's Seasons seasoning. (I used m favorite Omaha Steaks seasoning)

  1. In crock pot stir together all ingredients EXCEPT sour cream and flour.
  2. Cook on low 10-12 hours or high 4-6 hours until chicken is tender.
  3. In small bowl stir together sour cream and flour.
  4. Stir into chicken mixture.
  5. Continue cooking, stir occassionally, until thickened 5-6 minutes.
  6. Season with Nature's Seasons.

My husband really liked this one; he's a little bit of a picky eater so that's impressive then. For me it was a little bland so I just seasoned my own more.

Crock Pot Chicken

Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

  • 1 lb. chicken breast
  • 8 oz. cream cheese
  • 3 TBSP. butter
  • 4 TBSP. dry onion (I've used onion powder or those Lipton Onion soup packets)
  • 1 can cream of chicken soup
  • 1 pkg. dry Italian dressing mix (I've used Italian seasoning or my favorite Omaha Steaks seasoning)
  • 1-2 C. milk
  • 1 bag cooked egg noodles

  1. Salt and Pepper chicken and place in crock pot.
  2. Add remian ingredients except milk and noodles. Cook low for 5-6 hours.
  3. Add milk with 30 minutes remaining.
  4. Shred chicken and mix together.
  5. Serve over noodles. (I used fettuccine noodles)

Pretty tasty, but boring in presentation - no color. Maybe serve with colorful mixed vegetables.

Homemade Pizza

 Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

  • 8 C. flour
  • 3 C. water
  • 2 TBSP yeast
  • 1/2 C. sugar
  • 1/2 C. olive oil
  • 1 tsp. salt

  • Preheat oven to 450 degrees F. 
  • Mix all ingredients and kneed (I always mix yeast, then water and then sugar to make sure yeast is still good - turns kinda foamy. Then I add in the rest of the ingredients)
  • Roll out thin and place on well greased pizza pan. Fold up edges to make a crust.
  • Bake in oven until lightly brown about 10 minutes. (Do not skip! otherwise your crust will be doughy in the middle).
  • Then add desired toppings (I always just do 1/2 jar of Ragu veggie spaghetti sauce, 8 oz of shredded mozzarella cheese and pepperoni) 

****Note - Doing it this way, the dough is very thick and hearty almost too much bread (see above pictures). I've halved the recipe or make 2 pizzas, and I like it a lot better - more normal amount of crust.  But if you like a lot of bread, then try making 1 pizza out of the dough.
I'll post a picture of the pizza when I just use half the dough.

Monday, May 10, 2010

Easy Chicken Enchiladas

So easy I have this recipe memorized just from making it tonight.

  • 2 cooked chicken breasts, shredded
  • Half a pkg. of Taco Seasoning
  • 1 C Sour Cream
  • About 2 C shredded cheese
  • 4 tortillas
  • 1 small can green enchilada sauce
  1. Preheat oven 350 degrees F.
  2. Mix chicken, taco seasoning and sour cream together. 
  3. Add half of the cheese to mixture.
  4. Pour thin layer of enchilada sauce in bottom of 8x8 pan.
  5. Spread into tortillas and fold up ends.
  6. Place wrapped tortillas on top of enchilada sauce.
  7. Top it off with remaining enchilada sauce and rest of cheese.
  8. Bake at 350 for 30 minutes.

So delicious and super easy! I forgot to make some Spanish/Mexican rice (Rice Sides). It would have completed it nicely with some fresh pineapple too.

Saturday, April 24, 2010

Overnight Oven-baked French Toast Recipe

I decided to make this because we forgot to eat our French Bread right away and it became all hard. Well this recipe made it soft again. Yummy!

Took recipe from here and made changes of course (see my changes notes at the end.).

  • 4 large eggs
  • 1/2 tsp salt
  • 1/4 c sugar
  • 1 tsp vanilla extract
  • 1/4 c butter, softened
  • 1 (16-oz) French bread loaf
  • 1 c milk

  • Step #1 Cut bread loaf into about 10 (3/4-inch-thick) slices.
  • Step #2 Spread butter evenly over one cut side of each bread slice.
  • Step #3 Arrange bread, butter side up, in an ungreased 13- x 9-inch baking dish.
  • Step #4 Whisk together eggs & next 5 ingredients; pour over bread, pressing slices down.
  • Step #5 Cover up & chill 8 hrs.
  • Step #6 Remove bread slices from baking dish, & place on two lightly greased baking sheets.
  • Step #7 Bake, uncovered, at 350° for 45 mins or until golden.
  • Enjoy the Overnight Oven-Baked French Toast recipe

*I added lots of cinnamon and slices of banana on top before putting it into the oven. I think it made it way more flavorful!
*I also added some extra milk over any spots that looked dry before putting it in the oven.
*I also kept mine in the baking dish instead of putting it onto a pan. I didn't want more dishes. I would just cook it a little bit longer to make sure the eggs are cooked through.

    Tuesday, April 13, 2010

    Tuna Patties

    perfect especially if you're on WIC-they give you so much tuna!

    recipe from Perfect Pocket Meal Planning - Love their Meal Planning - so simple!

    Patty Ingredients:
    1 can tuna
    1 egg
    1/4-1/2 C bread crumbs
    sourdough bread (any bread will do really)
    tomatoes, sliced
    salt & pepper

    Cucumber Sauce Ingredients (probably enough for 2-3 sandwiches):
    1 cucumber peeled and chopped
    1/2 C Miracle whip

    1. Mix tuna, egg, and bread crumbs. 
    2. Form into patties. 
    3. Cook on griddle, both sides.
    4. Serve open faced on toasted bread topped with tomato and cucumber sauce. (I forgot to put my tomato one because I was so excited to eat it =D )

    Quite delicious!

    Strawberry Jam

    1 recipe of Strawberry Jam Ingredients
    • 2 lbs. strawberries
    • 4 cups sugar
    • 2 tbsp. lemon juice
    • 1 pectin packet
    • 6 jars

    Cut tops of strawberries, cut in half  and hull (I think that mean to get the center out =D-I didn't do it though).

    I cut 12 lbs. of strawberries here. Separated them to nice eating ones and mushy ones for jam. My back was dying by the time I was done.

    Mash about 2 lbs strawberries for 1 recipe. (I doubled my recipe since I had 2 pectin packets - I need to get more though!)
    I put mine in a colander with a bowl underneath so I could see what chunks I had left. The recipe says to use a potato masher, but I didn't have one so I used my whisk. My son used his mini whisk and imitated my mashing; it was fun. (My friend took over mashing after this picture =D ) We debated about using a mixer, but since this was my first time making it and I followed the directions to mash it.

    I followed the Pectin package (Ball Liquid brand) directions for no cook freezer jam - pretty easy.
    • After mashing strawberries (and getting rid of the chunks - thinking of using the chunks for ice cream), add 4 cups sugar for 1 recipe. 
    • Mix well and let stand for 10 minutes.
    • While waiting, open Pectin packet and leave upright until 10 minutes are up. (not sure why you have to do this).
    • Add 2 TBSP lemon juice and pectin packet. Stir for 3 minutes.
    • Ladle freezer jam (we used a measuring cup) into clean freezer jars leaving 1/2 in. headspace. Apply caps and let jams stand in refrigerator until set, but no longer for 24 hours.Use and refrigerate for up to 3 weeks or freeze up to 1 year.
    • Makes about 6 jars. 

    Pretty yummy. Had mine with toast and butter.

    Visiting Teaching Idea: Make a note says: "Call us if you're ever in a JAM!" Then leave your names and numbers. Attach to string/ribbon and tie around a jar of jam. =D

    Green Beans with Bacon and Onions

    First a lesson on fresh green beans.
    If your green beans are drying out, stick them in a pot of water for a day until you're ready to use them. Fresh green beans won't last more than a couple days.

    Break off ends of green beans. Then break any so that they're the size of the green beans you find in a can.

    Green Beans with Bacon and Onion (a southern recipe from my Grandma)
    Cook Bacon (1 package) in large skillet. Take bacon pieces out and set aside, leaving grease in skillet. Saute onions (1 small) in bacon grease and add green beans.  (You can add bacon pieces after green beans have cooked a little, but it's better to wait until the end so they don't turn too black like mine.)

    Cook, stir mixture frequently for 20 minutes on medium. Green beans will turn a darker, greasier color when done.

    ***Notes - I didn't have any uncooked bacon, only microwaveable bacon so I didn't have enough bacon grease so I added about 1-2 TBSP butter to help it.

    Reminded me of stir fry, so I served mine with rice.

    Pretty good - my 16 mo. old had trouble eating the green beans this way because they were greasy and crispier than green beans from a can.

    Monday, January 25, 2010

    Turkey Pot Pie

    Traditional Turkey Pot Pie (scroll to the bottom to see my version =D )

    from For the Mommas

    I make my own pie crusts, but for the sake of this recipe, store bought is fine.
    Turkey Pot Pie Recipe
    • 1/2 cup butter and 3 tablespoons butter
    • 1/2 cup all purpose flour
    • 1 teaspoon salt
    • black pepper to taste
    • 2 tablespoons of chopped onion
    • 1 cup frozen peas
    • 3 cups chicken broth
    • 2  cups of cooked turkey (depending on how much meat you prefer)
    • 1 carrot finely chopped (you may add more if you love carrots!)
    • 2 stalks of chopped celery
    • 2 potatoes, peeled and cubed
    • 1 clove of pressed garlic
    • 1 package of premade pie shells (not shown)
    • 1 tablespoon of parsley

    Oven Preheated to 400 F.

     1. In large sauce pan melt butter – add pressed garlic.
    Turkey Pot Pie 2

    2. Gradually blend in flour and salt.
    Turkey Pot Pie Recipe4 

    3. Add in pepper and onion. Mixture will thicken.  Don’t worry if it become slightly clumpy, just make sure all the flour is mixed in from the bottom of the pan.
    Turkey Pot Pie 5 

    4. Slowly pour in chicken broth, mixing frequent. The mixture should become smooth and thick. You will want to stir constantly to avoid lumps.
    Turkey Pot Pie 6 

    5. In a separate pan, add carrots and celery with butter. Saute lightly. (you will notice my celery is frozen. I tend to buy my vegetables in bulk and dice and freeze. This saves me both time and money)
    turkey pot pie 9 

    6. While your vegetables are sauting, add the turkey and parsley to the sauce.  Stir over medium heat 3-4 minutes.
    Turkey Pot Pie 10

    7. Add vegetables in saute pan to mixture. Also add potatoes. Cook over medium heat for 3-5 minutes.
    turkey pot pie 11 

    8. Place pie shell in round pan. Pour mixture into bottom pie crust. Be sure to leave enough room to cover the top with another pie shell.
    turkey pot pie 12 

    9. Cover with additional pie shell. Pinch edges together. Make several small slits to allow steam to get out. (this doesn’t need to be perfect. Mine never look like the ones in the magazines.
    turkey pot pie 13

    10. Cook on 400 degrees for 25 -3o until crust is golden brown.
    turkey pot pie 14

    Read more: http://www.forthemommas.com/cooking/recipes/traditional-turkey-pot-pie-recipe#ixzz0dIXHOVeM

    MY VERSION, alterations

    LEFT: I didn't have any pepper (I know who runs out of pepper) so I used my favorite Omaha Steaks steak seasoning. 
    RIGHT:  I just did like 2 cups mixed frozen veggies sauteed in butter.

    I didn't have any parsley, oops (see how prepared I was).

    I didn't have any real potatoes either so I just did instant mashed potatoes. It thickened it up nicely.

    I put everything into my Pampered Chef pie stone dish....fits nicely. I also tried this with my round cake pan - too small.

    My pretty slices to let the air in....

    Finished: pretty yummy, my 13 month old sure loved it. My husband and BIL not big fans. We ate ours with rice - nice hearty meal. Probably could use more spices if I hadn't forgotten or substituted stuff. =D

    Oh and I had enough filling to make 2 pot pies! Maybe because of the mashed potatoes?

    Wednesday, January 20, 2010

    Chocolate Peanut Butter Covered Brownie Bites

    Chocolate Peanut Butter Covered Brownie Bites
    from Picky Palate

    1 brownie mix such as Pillsbury

    2 Cups semi sweet chocolate chips
    1/4 Cup peanut butter (I think next time I might put closer to 1/3 or 1/2 cup peanut butter)

    1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren't perfect, once frozen reshape them. They are easier to handle when chilled.

    2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.

    I made these for everyone for play group - so addicting and everyone loved them. I made some just dipped in chocolate and then some dipped with the peanut butter and chocolate. I think I like the peanut butter and chocolate more. I was probably more in trouble for making these because everyone there is trying to work on getting rid of baby weight....sorry guys for the temptation! I'm just addicted to chocolate.

    Help Please

    If you would like to help add recipes to the blog and be an author, let me know.
    If you have cool recipes that you would like to share, please let me know.

    Just e-mail wardrecipes@yahoo.com
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