Jack 'o Lantern Chicken Pot Pie

I found this recipe on everyday food storage when I had no groceries left and had no idea what to make. I knew when I went to her site that I'd find something I could make because her recipes all revolve around using your food storage...and that was about all I had left! I confess I did run to the store for a pie crust, I'm not that brave yet. It turned out SO yummy, I modified it a bit because I like my food really heavy on the vegetables, but make sure if you do that you beef up the liquids too or it'll end up really dry. I made one in a regular pie plate and I made a few in some little ceramic cups I got from my grandma. No idea what they're called, but they sure are handy! My girls loved having their own personal little jack 'o lantern. Enjoy!

jack 'o lantern chicken pot pie

slightly modified from everydayfoodstorage.net

4 med potatoes, diced

1 med onion, diced (I used dehydrated)

1 cup celery, diced

1 cup carrot, diced

1/3 cup melted butter

1/2 cup all purpose flour

2 cups chicken broth (i use bullion)

1 cup half and half (I used canned milk)

1 tsp salt

1/4 tsp pepper

1 8 oz can of corn

4 cups chicken, cooked and chopped (I used canned chicken)

a pie crust

1-Preheat oven to 400 degrees

2-If using raw chicken, boil it in water (I boil it in extra chicken broth) for 15 to 20 minutes until white. Let cool, then chop or shred.

3- Meanwhile, saute onion, celery, carrots, and potatoes in butter for 10 minutes.

4- Add flour to sauteed mixture, stirring well. Cook one minute, stirring constantly.

5- combine 2 cups broth and half and half

6- gradually stir into vegetable mixture and add DRAINED can of corn

7- Cook over medium heat, stirring constantly until thickened and bubbly.

8- Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart dish (or divide between personal sized ramekins) and top with pie shell. Cut in slits for the steam to escape, just little lines around the face to make it look like a pumpkin.

9-Bake for 40 to 50 minutes or until pastry is golden brown and filling is bubbly and cooked through. (the 6 little ones cooked for about 35-40 minutes)

Homemade Oreos

I found this amazing little recipe on wonder mom envy. I think it has become my favorite cookie and I will definitely be making it for the next gathering I attend! I had to cook them a little longer but I'm pretty sure it's due to the humidity here. i have had to relearn how to cook since moving to Texas, I never realized how much the weather affects the way we bake! I found this article, How weather affects cooking, that I thought was pretty helpful without getting to in depth, if your interested you should check it out. Another reason I really like these is because they are so simple Melody can do a lot to help. She loves being in the kitchen, but if you've ever tried baking with a preschooler you know why I don't allow her in very often. With these she can add the ingredients (we just learned how to crack eggs carefully after losing 4 or 5!), she can mix it (with mom's help of course), and she can help roll them into balls and put them on the cookie sheet. Needless to say these are also her favorite cookie!

Homemade Oreos

from wonder mom envy

1 box devil's food cake
3/4 cup shortening
*2 eggs
1 tub of cream cheese frosting

Preheat oven to 325 degrees. Stir dry cake mix, shortening, and eggs until well moistened. Drop small spoon sized balls onto an ungreased cookie sheet. Bake for about 9 minutes. (I bake mine for about 12-13 at about 70% humidity)

They don't look completely done when you pull them out. I just watch for the little cracks to appear on top. Then after I pull them out I let them set on the cookie sheet until cooled, otherwise your going to have a hard time getting them off the cookie sheet in one piece!

Also I frost these the night before and let them set. I think they taste better after the cookies have hardened a little and the frosting's not soft and gooey anymore.

*I didn't have any eggs the night I wanted to make these so I did some research and discovered that you can replace 1 egg with 1 tablespoon of applesauce. In baking eggs act as a binding agent and the apple sauce did the trick. They tasted exactly the same with the eggs as they did with the applesauce.

Blueberry Tart

I found this in the Real Simple magazine. They have a great mix of super healthy, but kinda fancy recipes. Keep in mind I eat a lot of toddler friendly food, so it really doesn't take much to be fancy in my book! The store I buy all my produce at recently had a really good sale on their blueberries, $0.99/lb, so I bought 6 lbs and froze them. (for more on how to freeze berries see end of post.) I was excited to come across this recipe because I had been looking for a way to use them besides the general smoothies and cereal toppings.

Blueberry Tart

1 8 oz sheet frozen puff pastry, thawed

1 lg egg, beaten

1 T granulated sugar

4 oz cream cheese, softened

1/4 C heavy cream*

1/2 t grated lemon zest

3 T powdered sugar

2 C blueberries

1. Heat oven to 350 F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10x12 rectangle. Transfer to a parchment-lined baking sheet. (I just greased mine with Pam and it was fine, but it did stick a little. if your doing this for guests or if the presentation is important to you definitely use the parchment paper)
2. Using the tip f a knife, score a 1 inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18-22 minutes.
3. Using tip of knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry to flatten it. Let cool to room temperature, 15-20 minutes.
4. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 T of powdered sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
5. Arrange the blueberries in a single layer over the filling and sprinkle with remaining powdered sugar.

*I used real heavy cream for this but I don't usually have it on hand so when a recipe calls for it I usually use this recipe to make a substitute. It won't whip like the real stuff, but as an ingredient it works great!

3/4 C Milk

1/3 C Butter

1 T flour

Melt butter. Pour into milk and stir. Once combined add flour.

Freezing Berries

If you want to freeze berries, but don't want them to end up the clumpy mess you get when buy them at the store try this. Line a baking sheet with foil and spread berries evenly. Freeze until solid, then transfer to a sturdy freezer bag. Because you froze the individual berry they won't stick together, thus allowing you to pull out exactly the amount you need.

ugh there is a difference!

Recently my local grocery store had pork roasts on sale for $1.50/lb. I usually use pork tenderloins but figured there couldn't be too much of a difference right? Wrong! I even asked the butcher, briefly described the recipe I planned to use and asked him if it would work out, he said and I quote; "Oh definitely! That will be really good!" I should fire him! It turned out horrible! Next time I'll find a recipe meant just for that cut of meat! If any of you have a good pork roast recipe PLEASE feel free to share!

Dangerous Chocolate Cake

My mom e-emailed this to me today. Apparently it's been hanging around her inbox for a while and she finally decided to share the wealth. I really didn't think it was going to work, but it turned out so yummy! I added my favorite chocolate chip mint ice cream and I couldn't think of a better way to end the day!

Here we see what it looks like right out of the microwave.

And here it is all yummied up with my ice cream!

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

A small splash of vanilla extract

1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly..

Pour in the milk and oil and mix well..

Add the chocolate chips (if using) and vanilla extract, and mix again..

Put your mug in the microwave and cook for 3 minutes at 1000 watts. (I just put mine on highest power)

The cake may rise over the top of the mug, but don't be alarmed!

Hot Hoagies

This is another from My Kitchen Cafe. I love that she has a balance of in depth and super simple recipes. This one was a last minute thing. When ever I don't know what to make I always head to her blog and look around for a minute. Inevitably I always find something that I can throw together. This one is so yummy and I may use this as a relief society dinner, you know the ones you take to people who are sick or just had a baby. Throw it together and all they have to do is pop it in the oven for a few minutes!

  Hot Hoagies

from my kitchen cafe

1 loaf french bread, cut lengthwise (I get the $1 loaves at Wal-Mart) 

2 cups cooked, shredded chicken* (in a pinch, you can use two large cans chicken breast) 

1/2 cup light mayo (I used miracle whip, it tasted ok, but it was kinda sweet. Next time I'll use the mayo) 1/2 cup reduced fat sour cream 

2 green onions, thinly sliced (white and green parts) 

1/2 teaspoon garlic salt 

1/3 cup fresh parsley, chopped (or 2 tablespoons dried) 

2 cups shredded cheese (I used a combo of Monterrey jack and sharp cheddar cheese) 

Olives, chopped (I didn't put these on simply because I hate olives) 

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately. 

*When I stock up on my chicken, I always boil 3 or 4 breasts, shred it and freeze it in Ziploc bags. Then I have it ready for a meal like this one.

Macaroni that big people can love!

This came in my latest Kraft Food & Family magazine and I loved that it combined Melody's
favorite food with some 'big people' taste. Be forewarned that this recipe makes a TON! Jared usually has two servings, the girls and I will each have one and there is still enough for everyone to have lunch the next day. Good Saturday night meal so that lunch is ready when you get home from church (or before you go ;p) I also like this one because Melody is able to help make it. She adds the noodles, the pizza sauce and the extra cheese (I have to do the cheese sauce, she gets a little crazy!)

Pasta Pronto Italiano

1 pkg. (7-1/4 oz.) KRAFT Macaroni Cheese Dinner
1 lb. lean ground beef 1 jar (15 oz.) pizza sauce
1/2 cup KRAFT Pizzeria Shredded Four Cheese

PREPARE Dinner as on directed on package. Meanwhile, brown meat in large skillet; drain, if necessary.

ADD Dinner and pizza sauce; mix lightly. Sprinkle with shredded cheese; cover. Reduce heat to low; cook 2 min. or until shredded cheese begins to melt.

See? Easy peasy!

P.S. here's a simple, and so so yummy pizza sauce recipe I got over at the my kitchen cafe blog. In case you hadn't noticed I heart her blog!

Homemade Pizza Sauce

1 14.5 oz. can diced tomatoes
1 small can tomato paste
1 tablespoon sugar
Oregano
Garlic powder
Italian seasoning
Crushed red pepper (optional)

Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. On the seasonings, I just sprinkle them in to taste. If I use crushed red pepper, I only use a few flakes because my kids don't like spicy things, but it definitely adds a nice kick to the sauce to use it. I also substitute for whatever I don't have: basil leaves for oregano, garlic salt for garlic powder, etc. This recipe is open to interpretation. Use what you like and it will be delicious.