Chicken Pot Pie
Recipe: Chicken Pot Pie
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 4 carrots, sliced
- 2 ribs celery, sliced
- 2 garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoon flour
- 3 tablespoon heavy cream
- 2 cups chicken broth 4 cups cooked chicken–a roasted chicken from the deli works great
- 1 cup frozen peas
- 1 1/2 tablespoon chopped dill…fresh
- 1 large pie crust
- 1 egg…beaten
Instructions
- Preheat oven to 400
- Heat butter in a 12 inch cast iron skillet over medium heat
- Add onion,carrots,celery and garlic and cook till carrots soften.. about 6 minutes,season with salt and pepper
- Reduce heat and stir in flour.
- Cook for one minute
- Stir in heavy cream and broth.–using a whisk till combined.
- Stir in 4 cups shredded chicken, peas and dill and bring to a boil.
- Remove from heat.
- Gently roll out store bought pie crust till it reaches 12 inches
- Place dough on top of chicken mixture and brush with beaten egg.
- Cut slits in crust and bake till brown…about 35 minutes.
Chocolate Chess Pie
Recipe: Chocolate Chess Pie
Ingredients
- 1 and 1/2 cups sugar
- 1/2 stick melted butter
- 3 tablespoons cocoa
- 1 teaspoon vanilla
- 2 eggs
- 1 small can (2/3 cup ) evaporated milk
- 1-9 inch pie shell
Instructions
- Combine sugar and cocoa , mix thoroughly.
- Add all other ingredients and mix well.
- Pour into unbaked 9 inch pie shell.
- Bake at 325 for 45 minutes (until center doesn’t jiggle).
5 Minute Chocolate Mug Cake
Recipe: 5 Minute Chocolate Mug Cake
Ingredients
- 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 (Microwave Safe)
Instructions
- 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.
- The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired.
Quick Notes
EAT ! (this can serve 2 if you want to feel slightly more virtuous). What makes this cake so dangerous, is that you are never more then 5 minutes away from CHOCOLATE.
Banana Nut Cake
Recipe: Banana Nut Cake
Ingredients
Cake:
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 3 bananas ( mashed)
- 2 cups flour
- 1 teaspoon soda
- pinch of salt
- 4 tablespoons buttermilk
- 1 teaspoon vanilla
- 1 cup chopped pecans
Icing:
- 1/2 stick margarine
- 1/2 box powdered sugar
- 1 mashed banana
- 1 cup chopped pecans
Instructions
Cake:
- Cream shortening and sugar and add eggs.
- Add mashed bananas and nuts, buttermilk and vanilla.
- Add flour, soda and salt gradually.
- Bake at 350 degrees until done.
Icing:
- Mash bananas and add all ingredients and ice cake.
Quick Notes
This cake is kinda heavy, but it’s very good.
Pecan Pie
Recipe: Pecan Pie
Ingredients
- 1 cup dark Kayro syrup
- 3/4 cup sugar
- 2 heaping tablespoons flour
- 2 eggs
- 3 tablespoons melted butter
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
- 2 tablespoons milk
Instructions
- Mix all ingredients.
- Pour into unbaked 9 inch pie crust.
- Bake in 350 degree oven until browned and set.
Quick Notes
This is my Mom’s recipe. And she got it from my Grand Mother.
Mashed Mustard Potato Salad
Recipe: Mashed Mustard Potato Salad
Ingredients
- 4 pounds white potatoes
- 3/4 cup chopped white onion
- 1/2 cup sweet pickle relish or dill pickle relish
- 4 hard boiled eggs , chopped coarsely
- 1cup Miracle Whip salad dressing
- 1/4 cup yellow mustard
- salt and pepper to taste
Instructions
- Peel potatoes and cut into cubes.
- Cook potatoes till done.
- Mash potatoes like you would for regular mashed potatoes, with a little milk and butter.
- Add all the other ingredients.
- Stir until mixed well.
- Chill for an hour before serving.
Quick Notes
This recipe is really good with barbeque or fried chicken. Makes a lot of potato salad. Enjoy!
Variations
My daughter likes dill relish, and I was taught to make this with sweet relish. So that is why there is either or in this recipe.
Taco Salad
Recipe: Taco Salad
Ingredients
- 1 pound lean ground beef
- 1 package taco seasoning mix
- 1-16 ounce can chili beans
- 1-16 ounce bottle French dressing
- 1 head iceberg lettuce
- 1 large package tortilla chips
- 2 cups shredded Cheddar cheese
- 1 cup chopped tomatoes
- 4 tablespoons sour cream
- 1/2 cup prepared salsa
Instructions
- In a large skillet over medium-high heat, brown the ground beef and drain excess fat.
- Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet.
- Bring to a boil, reduce heat and simmer for 15 minutes.
- Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes.
- When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well.
- Then, add salsa and sour cream.
Number of servings (yield): 6
Chicken Enchiladas
Recipe: Chicken Enchiladas
Ingredients
- 1 medium onion , chopped fine
- 1/2 teaspoon vegetable oil
- salt
- 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- 2 -8 ounces cans tomato sauce
- 1 cup water
- 1 pound boneless, skinless chicken breasts (about 2 large breasts), trimmed of excess fat
- ground black pepper
- 8 ounces light cheddar cheese , shredded (2 cups)
- 1 -4 ounce can pickled jalapeños , drained and chopped
- 1/2 cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas
- vegetable cooking spray
- 1 lime , cut into wedges (for serving)
Instructions
- Adjust an oven rack to the middle position and heat the oven to 400 degrees.
- Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes.
- Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds.
- Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
- Nestle the chicken into the sauce.
- Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes.
- Transfer the chicken to a plate; set aside to cool.
- Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible.
- Season the sauce with salt and pepper to taste.
- Once the chicken is cool enough to handle, shred into bite-sized pieces.
- Toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste.
- Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds.
- Spread the warm tortillas out over a clean work surface.
- Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.
- Lightly spray the tops of the enchiladas with vegetable oil spray.
- Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly.
- Sprinkle the remaining 1 cup cheddar down the center of the enchiladas.
- Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
- Remove the foil and continue to bake until the cheese browns, about 5 minutes longer.
- Serve, passing the remaining 1 cup sauce and the lime wedges separately.
Quick Notes
I usually double or triple this recipe. Depends on how many people I have to serve. We have a BIG family.
Number of servings (yield): 6
Chocolate Sheath Cake
Recipe: Chocolate Sheath Cake
Ingredients
Cake
- 2 cups flour
- 2 cups sugar
- 4 tablespoons cocoa
- 1 cup water
- 1/2 cup oil
- 1 stick margarine
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon baking soda
Frosting
- 1 stick margarine
- 3 tablespoons cocoa
- 6 tablespoons milk
- 1 box powdered sugar
- 1 teaspoon vanilla
- 1 cup pecans if desired.
Instructions
Cake
- Bring to boil water, oil and margarine.
- Put baking soda in buttermilk.
- Mix dry ingredients , pour in liquid, then eggs.
- Mix well.
- Bake in 350 degree oven in oblong baking pan.
Frosting
- Melt margarine, add other ingredients.
- Mix well and top cake while the cake is warm.
Quick Notes
This is my Mom’s recipe. It’s a favorite of all the grand kids and great grand kids.
Old Fashioned Egg Custard Pie
Recipe: Old Fashioned Egg Custard Pie
Ingredients
- 2 cups milk
- 3 eggs well beaten
- 3/4 cup sugar
- 1 teaspoon vanilla
Instructions
- Bring milk to a boil.
- Beat eggs and sugar together.
- Pour a little of the hot milk over the eggs and sugar to temper the eggs. Beat.
- Pour remaining milk over eggs and sugar mixture . Continue to beat.
- Add vanilla.
- Pour into9 inch deep dish unbaked pie shell.
- Bake 30 minutes at 300 degrees.
Quick Notes
This was one of my Grand Mothers recipes. Enjoy!!