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.

Ingredients

• 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.

2. Gradually blend in flour and salt.

 

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.

 

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

 

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)

 

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

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

 

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.

 

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.

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

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?

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.

Corny Cookies

Don't these look super fun!

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These candy-topped treats are a blast for kids to help decorate for your feast -- or a Thanksgiving school party. You can use our sugar cookie recipe here or store-bought dough.

Ingredients

SUGAR COOKIES

• 1/2 cup butter
• 1 cup sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 2 cups flour

• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vanilla frosting

Green fruit leather

M&M's or Reese's Pieces candies

Instructions

1. Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.

2. Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.

3. Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies.

Menu Planning Made Easy!!!

Pocket Full of Posies: Perfect Pocket Meal Planning....I'm in love! I hate trying to figure out what to make for dinner. Well they make it EASY! They provide you recipes as well as their pocket feature. See video here. They do 5 days of recipes each week; they leave 2 days for leftovers or going out...I figure on the extra days I can use my own recipes too.
Go to pricing to see their recipe/plan options. I think I'm going to buy their monthly plans.



Or try for their giveaway of one week pocket plan on I Love the Way She Blogs.

Turtle Cheesecake

Ingredients

• 1 1/2 C finely crushed vanilla wafer cookies (about 40 cookies)
• 1/4 C Butter
• 2 packages (8 oz each) Cream cheese, softened
• 1/2 C Sugar
• 2 tsp Vanilla
• 2 eggs
• 1/4 C Hot fudge topping
• 1 C Caramel topping
• 1/2 C coarsely chopped Pecans

1. Heat oven to 350. Mix cookie crumbs and butter in medium bowl. Press firmly against bottom and side of pie plate, 9 x 1 1/4 in. ( I use a spring form pan).

2. Beat cream cheese, sugar, vanilla and eggs in large bowl with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.

3. Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. (Or I poured hot fudge topping into pie plate and swirled in with a knife and then added rest of cream cheese mixture on top). Spoon over mixture in pie plate.

4. Bake 40-50 minutes or until center is SET (touch with your finger and it should give a little, but not sink in.) Cool at room temperature for 1 hour. Refrigerate for 2 hours at least...until chilled. Serve with caramel topping and pecans. Store covered in refrigerator.

*To cut cheesecake, dip knife into hot water and then cut slices, redipping knife into hot water every so often. This keeps the cheesecake slices together nicely.

Recipe from Betty Crocker Bridal Edition cookbook.


Man my pictures turned out so mouth-watering....now I want more cheesecake! =D
BTW a 2 year old helped me make this! Thanks Brynn!