Chicken Pot Pie

I haven't shared any recipes in a while. . . 

But, this week, after Ellie begged me to make chicken pot pie,

I figured this was deemed a "family favorite recipe!"

Classic Pot Pie

Crust: 1 package of refrigerated pie crusts or homemade ones for double-crust

(I role out store bought ones to fit a 9 x 13 inch pan....to feed our family!)

Heat oven to 425* and line the bottom of your pan with one of the crusts. Set aside

Filling: 2/3 c. butter

2/3 c. chopped onion

2/3 c. flour

1 tsp salt

1/2 tsp. pepper

2/3 c. celery, chopped

2/3 c. peas

3 c. chicken broth

1 1/3 c. milk

5-6 c. shredded, cooked chicken (I roast or boil chx. and then de-bone... or use leftovers!)

2 large carrots, chopped

2 large potatoes, chopped

Melt butter in saucepan over medium heat. Add onion and saute 2 minutes or so. 

Add flour, salt, and pepper. Stir until blended.

Gradually stir in broth and milk, cooking and stirring till bubbly and thickened.

Add chicken and veggies and mix well.

Remove from heat and spoon into crust-lined pan.

Top with second crust that has been rolled out to 9 x 13 size.

Seal sides and cut several slits in top crust.

Bake at 425* for 30-40 minutes or until crust is golden brown.

(may need to cover and cook for 15 or so more minutes...)

Serves 12.....(I like having left-overs. Also a great hospitality dish...)

If you are reading this Julianne B. and Kristin B.,

~ thanks for a winner!! ~

Candy Cane Cookies

2 1/2 cups all purpose flour

1/2 tsp salt

1 cup butter, softened

1 cup confectioners' sugar

1 egg

1 tsp. peppermint extract

1 tsp. vanilla

red food coloring

Preheat oven to 350. 

Blend flour and salt in a small bowl.

In a large bowl, beat butter & sugar until light and fluffy.

Beat in egg and extracts well, then stir in flour and salt.

Divide dough in half and color one half w/ 8 drops red food coloring;

refrigerate, wrapped in plastic, for 2 hours.

Working w/ 1 tsp. of dough at a time, 

form 5-inch-long, pencil-thin cylinders of each color.

Twist one cylinder of each color together to look like a candy cane.

Bake 12 to 15 minutes.

Cool on racks.

Yield: About 4 dozen

A Fall Open House

We had a wonderful Lord's day yesterday.

The pastor preached on Psalm 1.

It is such a blessing for me and the kids to sit under his preaching each week.

After church we picked up some lunch and headed home to get ready for our drop-in. 

We invited our new church body to come by, have some dessert,

and see our new home. It was a lovely time.

The kids and I had fun baking all Saturday afternoon.

They each took a turn helping me prepare a dish. 

Ellie made the cutest identification cards. . . 

here was our menu:

About 15 families from the church were represented. . . 

The Lord blessed our efforts and I think everyone was blessed! 

It has been such a joy to get to know these sweet people.

For those of you who are interested. . . recipes are available upon request!! 

Chili

We had a couple of families over for lunch last Sunday. 

I love my crock-pot and coming home to a cooked meal!

It is perfect soup weather here in the Northwest, 

and I have a feeling we will be fixing it a lot this fall/winter. 

I decided to fix Chili & brown rice for our guests. 

This recipe is another "family favorite!"  

Crock-pot Chili
1 lb. ground turkey
1 medium onion, chopped
2 garlic cloves, minced
2 (14 1/2-ounce) cans diced or crushed tomatoes
1 small can of diced, mild, green chilis
1 (8-ounce) can tomato sauce
1 cup water
2 tbl. chili powder
1 1/2 tbl. cocoa
1/2 tsp. round cinnamon
1/4 tsp. ground allspice
1 can of kidney beans or black beans

Brown the turkey, onion, and garlic and put in crock-pot on low 4-6 hours.
I usually serve the chili over brown rice or brown noodles,
with cheese and sour cream on the side.
For large groups, I usually double the recipe!
So yummy with corn bread. . .

little helpers

We had a lovely weekend.

Some new friends invited us to dinner Saturday night.

Toby, Whit and I made some "Peanut Oatmeal Bars" to share. 

They have been a family favorite since our time back in Georgia,

and are so easy to make. 

Peanut Oatmeal Bars

1c. butter

3/4 c. sugar

3/4 c. brown sugar

2 eggs

1 tsp. vanilla

16 oz. jar peanut butter

1 1/4 cups of flour

1/2 tsp. salt

1 tsp. baking soda

2 c. oats

1 c. chocolate chips

Cream butter/sugars/eggs/vanilla/peanut butter.

Add dry ingredients.

Add oats & chips.

Mix well and pour into 10 X 15 inch pan.

Cook at 350 for 15-17 minuets.

We love these because peanut butter and chocolate are one of our favorite combinations. 

I love these because they are quick and easy to make. . .

different from a brownie but not as time consuming as making cookies.

ENJOY!!