Saturday, October 25, 2008

Chicken Pot Pie

I got this recipe when I got married from one of my friends. I am usually not a Chicken Pot Pie fan, but I had heard good things about this recipe so we tried it. It actually was a hit at my house, and it was really easy to make.


1/3 cup butter
1/3 cup flour
1/3 cup onion
1/4tsp. pepper
1/2 tsp. salt
1 can chicken broth
2/3 cup milk
2 can's shredded chicken
1 pkg frozen peas/carrots
2 frozen pie crusts


Melt butter. Add flour, onion, salt & pepper. Mix together. Remove from heat when it is a paste. Add chicken broth and milk. Return to heat and boil for 1 min. Add chicken and veggies. Pour mixture in crust put other crust on top. Pinch edges and bake @ 425 for 30 min.

Sunday, October 19, 2008

Almond Sour Cream Cake


1 C Butter, plus more for greasing pan
3 C Sugar
1 C Sour Cream
3 C all purpose flour, plus more for dusting pan
1/2 t baking soda
6 Eggs
1/2 t pure orange extract
1/2 t pure almond extract


3/4 C Butter (1 1/2 sticks)at room temperature
3-4 C Confectioners' Sugar
1 1/2 t pure almond extract

Preheat oven to 325. Butter and flour a tube pan and set aside.
In the bowl of an electric mixer, cream the butter and sugar together and then add the sour cram. Sift the flour and baking soda together and add to the creamed mixture, alternating with eggs, one at a time, beating after each addition. Add the extracts and stir to combine. Pour into the prepared tube pan and bake for 1 hour 20 minutes. Cool the cake in it's pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost the cake when it has completely cooled.

With an electric mixer, cream the butter in a large mixing bowl. Slowly beat in the sugar for about 2 minutes, until smooth and creamy and sweetened to your liking. Add the almond extract and stir to blend. Allow to cool fully then frost the cake. If you are not using the frosting immediately, cover it and store in the refrigerator. Bring the frosting to room temperature just prior to using.

Megan's variation: I wanted a layer cake, and so my mom used this recipe and poured the cake batter into three cake pans. We had to double the frosting to cover it, and the cooking time was reduced to around 20-25 minutes. Everyone loved it! It's from Paula Deen's Kitchen Classics, and she used it as her wedding cake!! Yum!

Halloweenies with Mustard Dip

1 can (8oz) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
44 coctail size smoked link sausages from a 1 lb package
1/2 c dijon mustard
1T dried oregano leaves

Heat oven to 375. Line two 15X10X1 inch pans with cooking parchment paper. (I didn't do this I just did it on an ungreased cookie sheet...)

On work surface, roll dough sheet out to 14X11 inch rectangle. Cut vertically to make two 11X7 inch rectangles. Cut crosswise into total of 44 (7 1/2 inch) strips. Pat sausages dry with paper towels.

Wrap 1 strip of dough around each sausage to look like a little mummy: Press firmly at each end to secure. Place on cookie sheet 2 inches apart for even browning.

Bake 15 to 20 min or until golden brown. Meanwhile in small bowl mix mustard and oregano. Serve sausages warm with mustard dip.

My lazy variation...I couldn't find the Crescent Recipe Creations so I just used the Crescent Rolls and pinched together the places it was separated or pre-cut. Then I didn't roll it out or anything, I just used a pizza cutter and made long strips out of the rectangle of dough. I wrapped each hotdog with the dough strips and baked them at 400 for about 8 minutes. (until the dough turned brown) Wow! They were totally a hit, and so easy to make!! The ones above look like they would be fun appetizers though!!

Monday, October 6, 2008

Pumpkin Bunt Cake With Cream Cheese Frosting

This is a recipe that I got from my friend Amy. It's kind of a fun and easy Halloween treat.


2c. Sugar
2 Eggs
1c. Oil
2/3 Large Can of Pumpkin
2 1/4 C. Flour
1 tsp. Cinnamon
1 tsp. Salt
2 tsp. Baking powder
1 tsp. Baking Soda
1 tsp. Allspice
1 tsp. Nutmeg


Mix all ingredients. Put batter in a greased and floured bunt pan and bake at 350 for 50-60 minutes. Cool and frost with cream cheese frosting. I am lazy and just use the canned frosting. :)

Friday, October 3, 2008

Parmasean Chicken Breasts and Parsley Potatoes

This has become kind of a "quick and easy" stand by meal for our family, and it's also one of Chris' favorites. It's one of those meals you can make when your day is hectic and you need something for dinner right now. The ingredients are easy to keep around for awhile, so you aren't running to the store for something either.

Parmesan Chicken Breasts


6 Boneless, skinless chicken breast halves
2 T. melted margarine
1/2 c. Parmesan Cheese
1/4 c. dry bread crumbs
1 tsp. oregano
1 tsp. parsley flakes
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper


Heat oven to 400. Spray cookie sheet with cooking spray. Dip Chicken in margarine, coat with combined remaining ingredients. Place in pan. Bake 20-25 mins.

I serve these with Parsley Potatoes. I throw them both in the oven at the same time.

Parsley Potatoes


Potatoes, as needed for your family
1 cube butter (more or less depending on potatoes)
chopped or dried parsley flakes
Seasoning Salt - I use Grandpa Lynn's Seasoning Salt ;)


Scrub potatoes, cut into cubes. Melt butter and add parsley. Throw in diced potatoes and coat. Place in cookie sheet. Generously sprinkle with seasoning. Bake 30 mins at 400 or until soft and browned.