Chicken Pot Pie (again)


I know I’ve been talking about making this for almost a month now, but I finally just got around to it. What can I say, it’s been a busy month!  This was my first attempt at pot pie, so while it turned out well, I think I would go for more veggies next time. Smaller quantities of each with more variety. 

– Jodi

Chicken Pot Pie

2 cans refrigerated large crescent rolls (though I only used about a can and a half)
2 frozen chicken breasts, thawed and cut up
1-2 tbsp olive oil
1/2 large onion, chopped
3/4 cup baby carrots, chopped
3/4 cup frozen peas
1/2 cup sour cream
1 jar chicken gravy
2 tbsp cornstarch
1 tbsp garlic and herb Mrs. Dash (I love this stuff)
salt and pepper
1 egg, beaten

Heat oven to 375. Grease 9 in pie plate. Take about 2/3 of the first can of crescents and pinch seams together. Spread in pie pan. This won’t fit perfectly, just kind of smoosh it in there til it’s pretty close to covering the bottom and sides. Cut off any extra dough. Place in the oven for about 10-15 min, until it’s golden brown. Remove and set aside.

While bottom crust is baking: In a large skillet heat the olive oil. Add the chicken and cook until the outsides are white. Add the onion and carrots and cook for about 5 more minutes. Remove from heat and stir in the peas.

Mix sour cream, gravy, cornstarch and seasoning in a bowl with a fork or whisk until well blended. Stir this mixture into the chicken/vegetable mix. Spoon this mix into the baked bottom crust. 

Take the remaining dough from the first can and about 1/2 of the second can of crescents. Pinch seams together and place over the top of the pie. Again, it’s not going to be a perfect fit. Just cut off extra dough on the sides.  Bake for about 20 min. Brush with beaten egg, and cover edges of pie with strips of foil if they are getting over dark. Bake for about 15 min more, until crust is golden brown. 

The New Addition

I’m so excited about one of my christmas presents I decided a blog was in order! Today I received a Kitchenaid mixer. It’s so shiny and pretty on the counter there…


Many of my other Christmas gifts are still in their boxes waiting to move to the new house. But I decided I couldn’t wait for the move to open this one and give it a home on my counter. It is Fabulous! And while I don’t mind just looking at it, I thought Scott deserved a little thank you treat. I have made the first batch of Chocolate Chip cookies and they turned out great! 

Thanks for the mixer Scott! You’re the best, and not just because of this gift. Now you have to eat all my cookies. 😉
– Jodi

My Favorite Holiday Treats

 

Besides the recipes Patricia and I made with the kids last night, I have a few more favorite holiday treats I like to make every year. I’ve been making these throughout the past week or so, and thought I’d just post them all at once.  🙂

Cheese Ball
My mom used to make this every year and I always looked forward to it (I still call it “My Mom’s Cheese Ball”). Now I make a double batch every year and share it with her and everyone else. If you put it in smaller containers it freezes well, and just take it out the day before you need it.

2 8 oz pkgs of Cream Cheese
8 oz of shredded cheddar
1 lb velveeta cheese, cut up
1/2 lb butter or margarine
1 tbsp chopped onion or shallot
1 tbsp pimento
2 pkgs dried beef, cut up

Set cheeses and butter in a 3 qt mixing bowl to soften. Then mix well with a beater. I throw the onion, pimento and dried beef into the food processor so I don’t have to chop it all up by hand. Add the chopped onion, pimento and beef to the cheese mixture and Mix well.

White Pretzels
1 pkg white bark
1 bag pretzels

Melt the white bark on the stove (see peppermint bark below). Drop in pretzels, a few at a time. I use a fork to pick them out, let the extra bark can drip off. Place on wax or parchment paper to harden. I place in the fridge for about 20 min to speed it up. 

Peanut Butter Kiss Cookies
1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 shortening
1/2 cup peanut butter
2 tbsp milk
1 tsp vanilla
1 egg
about 48 Hershey Kisses (unwrapped, of course!)

Heat oven to 375. In a large bowl, mix flour, salt, and baking soda. Add shortening and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add egg and vanilla and mix until smooth. Shape dough into balls, and roll in sugar. Bake for 10-12 min. Top each with a Hershey Kiss. The chocolate will get melty, so let these sit and harden before storing.

– Jodi

Ham Alfredo Ranch Casserole


I know, Patricia, I was supposed to be making a pot pie. But this was easier and just sounded good! I’ll make the pot pie another night. Promise. 

1 lb bag frozen Broccoli, Cauliflower and Carrots
2 cups diced cooked ham
2 cups refrigerated diced potatoes with onions
1 10 oz container refrigerated alfredo sauce
1/2 cup ranch dressing
about 30 Ritz crackers, crushed
2 tbsp margarine, melted

I mix this in the 13X9 baking dish so I don’t have to wash extra dishes. First add the frozen veggies, the potato/onion and ham. Then pour the alfredo and ranch evenly over the top. Mix well. 
Combine the crushed crackers and melted margarine in a small bowl. Sprinkle over the top of the casserole.
Bake at 350 for about 40-45 min (should be bubbly and golden brown).
I even got Scott to eat it and he doesn’t much care for ham. He enjoyed it, and has volunteered to help eat the leftovers.

– Jodi

Peanut Butter Toffee Chip Cookies


The holiday season always makes me feel like baking. I have a few favorites that I make every year, but I’m always looking for new ones too. Here’s a recipe I thought I’d try.

Peanut Butter Toffee Chip Cookies

1/2 cup shortening
3/4 cup peanut butter
1&1/4 cups packed brown sugar
3 tbsp milk
1 tbsp vanilla extract
1 egg
1&1/2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1&1/3 cup (8 oz pkg) milk chocolate toffee bits

Heat oven to 375. Beat shortening, peanut butter, brown sugar, milk and vanilla until well blended. Add egg and beat until just blended. Combine flour, baking soda and salt and gradually beat into peanut butter mixture. Stir in 1 cup toffee bits. Drop by teaspoonfuls onto ungreased cookie sheet, top each with reserved toffee bits. Bake 7-8 minutes or until set. 

These turned out pretty good and were very easy to make. They just might have to make a more regular appearance! 🙂
– Jodi