Monday, January 14, 2013

Comfort Classic: Chicken Pot Pie

A classic for a cold day...  This was a great Chicken Pot Pie to make!  I used store bought pie crust. I made the chicken during the day in my crockpot which is really close to store bought rotisserie chicken.  Chopped up and sautéed some carrots, onions and celery. Whipped together the creamy butter sauce and viola - you have a great hearty warm meal.  This was a winner!

Chicken Pot Pie

2 cups Chicken, shredded - either rotisserie or crockpot
2 pie crust dough (top and bottom) - I use already made from the refrigerated section
1 cup carrots
1 cup celery
1/3 cup chopped onion
1/3 cup butter
1/2 tsp salt and pepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
1/3 cup flour
2 tbl melted butter for pie dough

Morning: Place several chicken breast (I use frozen) in crockpot. Add 1/2 cup water and salt and pepper.  Cook for 6-8 hours. When done, shred with fork.

1. Preheat oven to 425 degrees.

2. In saucepan over medium heat, sauté the carrots and celery until soft.  When done, stir in the chicken.

3. In another saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper, and celery seed. Slowly stir in the chicken broth then the milk. Simmer over medium-low heat until thick. Remove from heat.

4.  Place one pie dough in a pie plate.  Place chicken carrot celery mixture in bottom of pie plate.   Pour hot liquid mixture over the chicken.

5. Top with other pie dough. Crimp the edges together of the top and bottom pie doughs to seal the pie.  Brush the melted butter over your pie. Make several small slits in the top to allow the steam to escape.

6. Bake in preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10-15 minutes before serving.

Saturday, January 12, 2013

Paula Deen Chocolate Chip Ooey Gooey Butter Cake

I love Mrs. Paula Deen! Her food is so good!  I have tried so many of her recipes and haven't had many that I didn't like.  We were craving something sweet so we tried this little gem.  It was super easy and everyone like it.  It was great to just grab a little bite!  A definite make again!


Cake Base Layer
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling Layer
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

1 cup chocolate chips
1 cup chopped nuts (optional)


Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.

Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.

Sunday, September 23, 2012

key lime chicken

Another grilled chicken recipe.... this one is great too!  

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon canola or vegetable oil
3 tablespoons lime juice
1 teaspoon minced garlic
4-6 chicken breast or 6-10 chicken tenders

1.  Combine all ingredients in a bowl or plastic bag. Whisk well to get the honey to combine.
2.  Add chicken and marinate for 30 minutes - a couple of hours
3. Grill chicken 6-7 minutes per side for breast or 3-4 minutes per side for tenders.

Friday, September 21, 2012

grilled island chicken

I always have frozen chicken around.  It is so easy to defrost some and throw it on the grill.  This marinade is really good and was so easy to make.  I use chicken tenders since they cook faster and they are easy to serve to the kids because they are smaller.

Grilled Island Chicken

1/3 cup canola oil
3 tablespoons lemon juice
1 1/2 tablespoons soy sauce
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2-4 chicken breast or 6-10 chicken tenders

1) Combine all ingredients except chicken in a bowl or plastic bag.  
2) Throw in the thawed chicken.
3) Let marinate for at least 3 hours, can also be done overnight.
4) Grill on the charcoal or gas grill, or inside on the grill  - 6-7 minutes per side for breast or 3-4 minutes per side for tenders

Serve with baked potato, green beans and a salad!

Wednesday, September 19, 2012

a reminder

All around our house, I have scriptures as well as other inspirational quotes and sayings.  Mostly they are to remind me of the blessings I have but also to remind me of who is with me all the time.   My grandmother was a worrier.  I am a worrier and now my daughter is a worrier.  Some things I can control and some things I can't.  I try not to worry but life circumstances make it hard.  I found a verse that especially hits home and I wanted to have it as a daily reminder.   I wanted my daughter to have it too...  I put it in our bathrooms and we can read it each morning.

My verse:
Don't worry about anything, instead pray about everything. Tell God what you need and thank him for all he has done. Then you will experience God's peace, which exceeds anything we can understand. His peace will guard your hearts and minds as you live in Christ Jesus.  Phillipians 4:6-7

What you need:

White Paper
Scrapbook Paper
Frame (whatever size you want to use) I used a 4x6


1. Type up or write out your verse, saying or quote (keep in mind the size of your frame). You may need to adjust your spacing to make sure it will be the right size.
2. Use the glass in the frame to trace the size of scrapbook paper you will need.  Then cut it out.
3. Cut out the saying. Making sure it is small enough you can see your scrapbook paper as well. 
4. Adhere the saying to the scrapbook paper. Use either double stick tape or a scrapbook tape. Don't use glue as it will leave a mark.
5. Put the glass back in the frame along with your saying.
6. Place somewhere you will see it everyday!

Tuesday, September 18, 2012

a family favorite - million dollar spaghetti

Last fall, I came across this blog as well as this recipe.... Million Dollar Spaghetti has quickly become a family favorite.  I do things a little differently than she does and I also do mine in the crockpot to save some time during the crunch part of my day.  You can also do it in the oven.  This recipe is so good!  You have got to try it!  The creamy cheese mixture in the middle make this recipe extra yummy.

This best part of this meal is that I can make it early in the afternoon and it is ready when we get home from our activities.  If I have it on by 2pm, we can eat it anytime after 5pm. Talk about a time save.  We can walk right in from our activities and dinner is ready.

Million Dollar Spaghetti - Crockpot Style


1lb ground beef, browned and drained
1 can/jar spaghetti sauce (whatever your favorite is)
Cream Cheese Mixture:
       5 oz Italian Herb Cooking Cream OR Philadelphia Cream Cheese
       1/4 cup sour cream
       8 oz cottage cheese
4 tbl butter
spaghetti noodles, cooked and rained


1.  Brown your meat and cook your spaghetti.
2.  Add your spaghetti sauce to your meat and let it simmer for just a few minutes
3.  Mix up your cream cheese mixture (**money saving tip for future recipe below). 
4.  Now it is time to layer, so get out your crockpot
         -- put a couple of teaspoons of butter along the bottom of the crockpot
         -- layer half the spaghetti noodles on the bottom of the crockpot
         -- put a couple of teaspoons of butter on top of the spaghetti
         -- spread the cream cheese mixture over the noodles
         -- layer the rest of the spaghetti noodles over the cream cheese mixture
         -- put the rest of the butter on the spaghetti noodles
         -- top the spaghetti with all of the meat sauce
5. Turn the crockpot on low for 2-4 hours, whatever time you need
6.  Serve with some yummy crusty bread!

Money Saving Tip:

When combining your cream cheese mixture, dump the entire container of cream cheese, 1/2 cup of sour cream and 16oz container of cottage cheese in a bowl. Stir it all together.  When done, use half for your current recipe. Then put the leftover back in the cottage cheese container.  Mark it with "million dollar spaghetti" on top, put the container in a freezer bag, and store it in the freezer. Next time you make this recipe, set the cream cheese mixture out in the morning and it will be thawed by the time you need it!

Oven Cooking:

If you want to cook this in the oven, here are the other steps.
1.  preheat your oven to 350 degrees.
2. Do all the layering above, but do it in a 13x9 pan instead of the crockpot.
3. Cook in the over for 40 minutes.

 spaghetti sauce & my frozen then thawed cheese mixture

Butter, Noodles, Cheese layers so that you can see

Top layer of noodles 

Complete with the meat sauce layer

I have some who like more of the cheese mixture, meat mixture 
and some who want a little of both!

Monday, September 17, 2012

perfect for fall - pumpkin cake

This is a cake recipe that was shared with me a few years ago.  It was a different flavor then and oh so good. I decided to try some different flavors and came out with this.  This is one of the moistest cakes you will ever have. It is so delicious!  No icing is necessary but you can serve it with some ice cream!  We eat it all year around here....  Stock up on your pumpkin pudding this fall why you can.  You won't be sorry! I may or may not have purchased somewhere around 20 boxes last fall. I am down to 6 and am on the lookout for when it comes back out this year.

Pumpkin Cake
1 yellow cake mix
1 3oz box Pumpkin Pudding
1 8oz carton sour cream
3/4 cup oil (veggie or canola)
3 eggs
3/4 cup water
1 package cinnamon chips (like chocolate chips but cinnamon)

1.  Preheat oven to 350 degrees.
2.  Spray a bundt pan with a pretty generous amount. I use Pam but you can use whatever kind of spray you have. Or you can grease and flour it, whatever you are used to.
3. Combine all ingredients except the cinnamon chips.   Mix with hand mixer or in stand mixer for 3-4 minutes until well combined.
4. Once combined, add in the cinnamon chips and stir well.
5.  Pour cake batter into prepared bundt pan.
6. Bake at 350 for 50 minutes.
7.  Once done, let cake cool completely (will take a couple of hours).
8.  Remove cake from pan. Slice and serve.

Make this cake on a Friday and eat it all weekend long!  This is also a great cake to take to a potluck or a party. It is so good everyone will want the recipe!  I have tried with a couple of different pudding and chip combos. I'll share those soon!