Andrea's Easy Chicken Pot Pie

The other night I had just gotten back from the grocery store (after spending $170.00!) And realized as I was putting stuff away, I still had stuff in my fridge I knew I needed to use, instead of just wasting it. Therefore, this recipe was invented. Hope you like it!

4-5 small red potatoes, washed, cubed

1 small bag frozen carrots and peas mixed

2 c. frozen sweet kernel corn

2 c. chicken broth

1/4 c. butter, cubed

1/4 c. flour

1 tsp. all purpose seasoning (McCormick)

1/2 tsp. salt

1/2 tsp. pepper

1 rotisserie chicken, picked apart

1 store bought pie crust

1-In a large skillet combine your potatoes, frozen carrots & peas mixture, corn together. Cover with water and bring to a boil. Cook until potatoes are tender (about 8-10 min) Drain.

2-In a medium saucepan melt your butter over medium heat. Stir in the flour until smooth. Gradually add broth, 1 tsp all purpose seasoning, 1/2 tsp. salt, 1/2 tsp pepper. Bring to a boil; cook and whisk for 2 minutes or until it slightly thickens. Remove from heat.

3- Pick chunks off of your chicken, using mainly the breast and leg meat.

4-In a 8x8 baking dish add your drained vegetables,sauce and chicken together, stir well to coat.

5-Unroll your pie crust, and place it over the top of your baking dish. DO NOT cut the edges off, fold them down around the edge of the dish. Cut 5 1/2 inch slits in the top, for ventilation.

6-Bake at 375 degrees for 23-30 min, or until crust is slightly brown on top.

Sugared Peanuts

These are pretty delicious. They are perfect for holiday snack bowls, or game day treats. They don't have to be made with peanuts, you can also use cashews. Or if your like me, and you like both peanuts and cashews make a batch of each and mix them together!

5 cups UNSALTED peanuts or cashews

1 c. sugar

1 c. water

1/4 tsp. salt

1-In a large heavy saucepan, combine the nuts, sugar and water. Bring to a boil; cook until syrup has evaporated, about 10 minutes.

2-Spread in a single layer in on a greased cookie sheet, sprinkle with salt.

3- Bake at 300 degrees for 30-35 min or until dry and lightly browned. Cool completely. Store in air tight tupperwear.

*To get the kids eating this, throw in a little creativity. Add some pretzel sticks, and M&m's and rasins they will love it :o)

Corn & Black Bean Salsa

This is super yummy! I could eat this all day for every meal. Give it a try with your next Mexican dish!

2 cans whole kernel corn, drained

2 cans (15 oz.) black beans, rinsed, drained

8 plum tomatoes, seeded, chopped

1 medium red onion, chopped

3/4 c. minced fresh cilantro

4 jalapeno peppers, seeded and chopped

1/4 c. lime juice

1/2 tsp. salt

Tortilla chips

In a large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips

Coconut Cupcakes

My cute friend Jamaica reminded me about these cupcakes that I made a while back. I am a coconut freak, and was craving it SO bad one day. I whipped up this simple little creation, and took them in to all the girls at the office. It couldn't get much simpler than this.

1 white cake mix

1 container cream cheese frosting

2 capfuls of coconut extract, divided

Shredded coconut

1-Prepare your cake mix as directed on the box. Add I capful of coconut extract. Mix well, pour in to cupcake papers

2-Empty container of frosting in to a bowl, and add one capful of coconut extract to the frosting. Stir well

3-When your cupcakes have cooled, frost them

4-Take your shredded coconut, and sprinkle over the top of the frosting

5- Enjoy!

*I stuck a few of these in the fridge so they we chilled, and they we SO good!

Sweet & Crunchy Snack Mix

This is perfect for an after school snack. And much better for them than cookies, or pizza..... My kids really like this :)

2 cups miniature pretzels (I buy mine at the dollar store!)

1 c. honey roasted peanuts

1 c. frosted cheerios cereal

1 c. dried banana chips

1 c. M&M's candy

1-Mix all ingredients, store in Tupperware container.

Cream Cheese French Toast

Let's get one thing straight: I HATE FRENCH TOAST! I am NOT a huge egg fan to say the least. And the thought of french toast has always just wanted to make me gag! But..... some family friends introduced me to this kind of french toast when we were camping, and I am hooked! I have never had anything like this. My mother-in-law has me make this every time they come in to town, it's now her favorite also!

1 loaf Grandma Sicamore Bread (this bread is best because it is not too think, not too thin)

1 block cream cheese, softened (can use light)

Egg Mixture:

5 large eggs

1/4 c. sugar

1Tbsp. cinnamon

1 whole orange rind, grated fine (optional, but 100 times better with it!!!!)

milk till creamy

Syrup:

1 c. butter (2 sticks)

3/4 c. sugar

1/2 c. butter milk

1 tsp baking soda

1 tsp vanilla

1-In a large bowl mix eggs, sugar, cinnamon, vanilla, orange rind, and milk together. Set aside

2-In a medium saucepan on the stove stir butter, sugar, and butter milk together until you bring it to a boil. (this process is much quicker, if you cut your butter in to small cubes, it will melt faster)

3-Remove your butter sauce mixture from the stove and let cool for about 1-2 min. Add your baking soda, and vanilla. Whisk all ingredients together.

4-Return to LOW heat and keep warm.

5-Take a piece of your bread, and spread a layer of cream cheese, on it. Take another piece and sandwich it together.

6-Take your "sandwich" and coat it lightly in the egg mixture

7-Let your bread lightly brown on both sides

8- Remove from pan, place on plate, and top with a sauce mixture!

*Note: I will caution you that there is a chance when you add your baking soda and vanilla to your sauce mixture, it could foam up, and boil over. This is why it is VERY IMPORTANT to let it cool first, But just to be safe, place your pan in the sink, then add your baking soda and vanilla. BETTER SAFE THAN SORRY! I learned this the hard way (I burned my hand really bad...)

Perfect Rice Crispies

I got this recipe from my husband's Aunt, and it is great. I know your thinking rice crispies are pretty basic right? Well there are many variations out there, and I have tried a few but this one never fails me. And I mean, who really DOESN'T like rice crispie treats? Give this one a try!

1/4 c. margarine

1 package (10 oz) marshmallows

6 cups rice crispies

1-Melt margarine in a large saucepan over LOW heat.

2-Add marshmallows, a little at a time. Stir, stir, stir, until completely melted, remove from heat

3-Add rice crispies and stir until well coated.

4-Press in a lightly greased (I use cooking spray) 9x13 pan.

*Many people ruin rice crispie treats because they are not patient enough to let their marshmallows melt COMPLETELY before adding their rice crispies, this will cause it to clump all together, and it will not spread in to a pan. JUST BE PATIENT!

*When cooking rice crispies ALWAYS use a wooden spoon. Plastic creates a huge mess, and with the temperature that the hot marshmallow reaches, it could actually melt your spoon therefore making your rice crispies taste like burnt plastic, YUCK!

Mom's Caramel Apple Dip

As you can tell (with all her recipes on here) that my Mom is a wonderful cook! Here is another one of her delicious recipes. We always make this for family get together's, or when were just hanging out watching a game on t.v.

4-5 Apples (preferably Granny Smith. The "sourness" of the apple, balances out well with the sweetness of the caramel)

1 block of cream cheese, softened (can use low fat)

1 bottle of caramel topping

1/2 c. cashews chopped

1-Place softened cream cheese on a plate

2- Pour caramel (about half the bottle) over the top of the cream cheese

3-Sprinkle chopped nuts over cream cheese and caramel

4- Slice apples, and place around the edge of the plate

5- Dig in! This is the perfect "sweet & salty" treat! Yummm!

Mom's Shredded Beef Tacos

If you love crock pot cooking this recipe is for you! Its is super easy and very yummy!

1 Large Cross Rib Roast (you can use a different kind of roast, but I have found cross rib's have way less fat, and never come out dry in the crock pot)

1 package taco seasoning

water

pepper to taste

1-Place roast in crock pot, and cover 3/4 with water.(Just leave the very top uncovered with water)

2-Add package of taco seasoning

3-Add 1/2 tbsp. pepper

Cook on LOW for 6-8 hours. When roast is fully cooked take out a little bit of the water. Take two fork and shred.

Serve with freshly cooked corn tortillas, and condiments (Cheese, green onion, avocado, tomato, lettuce, sour cream, salsa...)

*If you prefer flour tortillas over corn, you can easily make these in to enchiladas. Just place shredded beef inside FLOUR tortillas (in a 9x13 pan) Cover with enchilada sauce and cheese, and bake at 350 degrees or until cheese is melted. Serve with condiments.

Chocolate Chip Cookies

Well chocolate chip cookies are my ALL TIME FAVORITE and I have searched literally high and low for the BEST recipe out there. Believe it or not, I have even PAID for recipes that didn't turn out "just right" Well I decided to go back to a classic and guess what? IT'S THE BEST! It's the original Nestle Toll House recipe. You've gotta try these, they are addicting. If your feeling especially sinful, serve them warm with a scoop of vanilla ice cream!!!

2 1/4 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

1 c. (2 sticks) butter or margarine, softened (Instead of this I use 1 cup of the butter flavored Crisco, tastes much better)

3/4 c. sugar

3-4 c. packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups (12 oz. pkg) Nestle Toll House semi-sweet chocolate morsels

1 c. chopped nuts, optional (I always use walnuts, when I want nuts in mine)

1.Pre-heat oven to 375 degrees

2.Combine flour, baking soda and salt in a small bowl.

2.Beat butter, sugar, brown sugar, and vanilla in a large mixer bowl, until creamy.

3.Add eggs one at a time, beating well after each addition

4.Gradually beat in flour mixture. Stir in morsels and nuts

5.Drop by rounded spoonfuls on baking sheets.

6.Bake for 9-11 minutes or until golden brown

7. Move onto racks to cool, or serve immediately with vanilla ice cream.

Fried Chicken Cobb Salad

Salad has got to be my FAVORITE food. I love always trying different salad recipes. This one is pretty quick because the chicken is just bout right in the store. And for those of you who's husband's don't like salad, give this one a try I bet they will like it! I usually make these with grilled steaks, and baked potatoes. But they can also make for a great lunch time meal just by themselves!

1 head iceberg lettuce, rinsed/dried

1 lb. deli popcorn chicken

12 cherry tomatoes, quartered

1 avocado, pitted, peeled, and cut into chunks

1/2 cucumber, peeled, seeded, chopped

4 slices of pre-cooked bacon, heated and chopped (I don't usually re-heat mine again once I have cooked it)

1/2 c. deli blue cheese crumbles

1/2 ranch dressing

1/2 c. BBQ sauce

1. Prepare salad bowl by cutting stem end off head of lettuce; cut the head into four wedges and remove some of the center leaves to create individual salad bowls. Place each "salad bowl" in a shallow dinner. glass bowl

2. Evenly divide chicken pieces and sprinkle over lettuce

3. Sprinkle evenly with tomatoes, avocado, cucumber and bacon

4.Cover each bowl loosely and chill until ready to serve.

5.To prepare dressing, mix ranch dressing and BBQ sauce together.

6.Drizzle dressing over top of each salad and sprinkle tops with 2 Tbsp. each of blue cheese, serve immediately.

Fettuccine Alfredo Sauce

At our house we LOVE pasta. I was looking for a long time to find a really good Alfredo sauce. I can't remember where I came across this one, but it is the best I've had so far. Give it a try on your next pasta dish!

1 pkg. (8oz) cream cheese, cubed (can use light but NOT fat free)
1 c. (4 oz.) shredded Parmesan cheese
1 stick butter/ margarine, softened
1/2 c. milk
Pepper & salt to taste

Cook in medium sauce pan on the stove over low heat, until mixture becomes bubbly. Be sure NOT to scald. This mixture begins to cook very quickly once it has heated through.

Boo Beverage

I LOVE Halloween. The cool air, the costumes, but mostly ALL THE GOODIES :) This is a really yummy drink, that is kid friendly but also satisfies adult taste buds. What a perfect concoction for a Halloween party! Don't forget to let the kiddos help with this one!

2 c. o.j.

2 c. milk

2 pints orange sherbet

4 medium ripe bananas

Halloween ghost peeps/canned whipping cream & Halloween sprinkles

In 4 batches, process o.j., milk, sherbet & bananas until smooth. Pour into glasses and add you Halloween peeps or pile high the whipping cream and throw a few sprinkles on top. Delicious!

*I came up with the whipping cream instead of using the peeps, namely because I don't like peeps :) Plus the whipping cream blends a little better with the already creamy consistency of the drink.

Homemade Macaroni and Cheese

So this is one of my ALL TIME favorites. My kids go nuts over this stuff! It is such a staple to me and my taste buds, I even make this with every Thanksgiving dinner. It's a must try

1 pkg. (16 oz.) elbow macaroni

2 eggs

1 can (12 oz.) evaporated milk

1/4 c. butter, melted

2 Tbsp. prepared mustard

1 tsp. seasoned salt

1 tsp. pepper

8 oz. Velveeta cheese, melted

2 c. (8 oz.) shredded mild cheddar cheese, divided

2 c. (8 oz.) shredded, sharp cheddar cheeses, divided

Pre-heat oven to 350 degrees

1-Cook macaroni according to package direction; drain

2-I n a large bowl, whisk eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the Velveeta and 1 1/2 c. each of the shredded cheese.

3-Place drained macaroni noodles into cheese mixture. Pour into a greased 3 qt. (9x13) baking dish. Top with remaining cheeses.

4-Bake at 350 degrees for 25-30 min. or until cheese is melted and edges are bubbly.

Butter Cream Frosting

Here is another great frosting. I use this mainly for kid stuff (birthday cakes, cupcakes..) It is a little on the sweet side. This may be a little to sweet for some adults tastes. I love it though!

3/4 c. unsalted butter

1/4 shortening (Crisco)

1/2 c. milk

1/4 tsp. salt

1 1/2 tsp vanilla

2 pounds powdered sugar

food coloring (optional)

1- Place butter, shortening, milk, vanilla, slat and 1 pound of sugar in a large bowl

2-Beat at low speed until combined, gradually add the other pound of sugar

3- Stop and scrape sides of your bowl

4- Beat on high or until your mixture is light and fluffy

5-Add desired food coloring, combine well

6- Keep covered with plastic wrap to prevent crusting

*Note: This can be made a few days in advance, just be sure to keep it covered completely. Before using it, mix it for about a minute with your hand mixer.

Cream Cheese Frosting

I have had a few people ask me for some of my cake frosting's so this is for you Amanda!

1 8oz pkg. cream cheese, softened

1/4 c. butter or margarine, softened

2 tsp. vanilla extract

4 c. powdered sugar.

1-Place cream cheese, butter, and vanilla extract in a large mixing bowl. Beat at low speed until smooth and creamy. 2-Add powdered sugar gradually, beating until smooth.

3-Add more sugar to thicken or milk or water to to thin the frosting, as needed.

Pumpkin Pecan Bread

Just in time for fall! This recipe is so delicious and very easy to make. Just remember if you have a child or family member that is not a fan of nuts, or has an allergy, just leave them out. Or if you are not particularly fond of pecans, switch it up for walnuts (that's what I use!) This is even good served "dessert" style warmed up with a scoop of vanilla ice cream. Yummmm!

1 c. butter, softened

1 c. sugar

1 c. packed dark brown sugar

4 eggs

1 c. Libby's solid packed pumpkin

2 3/4 c. all-purpose flour

1 Tbsp. pumpkin pie spice

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup pecans/walnuts, FINELY CHOPPED

1-Cream butter, sugar, and brown sugar in a large mixer bowl until light. Add eggs one at a time, beating well after each addition. Beat in the pumpkin

2- Combine flour, pumpkin pie spice, baking soda, and nuts in a small bowl. Add to pumpkin mixture; mix just until blended

3-Spoon into 2 GREASED and FLOURED loaf pans.

4-Bake in pre-heated 350 degree oven for 1 hour 10 minutes. Remove from pans; cool on wire racks.

Crepes

I love crepes, my Grandma makes them for us every time she comes to visit. This is not her recipe (I can't find hers) but this one is pretty close, and taste's just as good! These are always a hit!

1 c. all purpose flour

1 1/2 c. milk

2 eggs

1 Tbsp. butter, melted

1/4 tsp. salt

butter

1-In a small bowl combine flour, milk, eggs, 1 Tbsp butter, and salt; beat with hand mixer or a wire whisk until well blended.

2-Heat a lightly buttered medium size (6 in. or bigger) skillet. Remove from heat; spoon about 2 Tbsp. batter evenly. Lift and tilt skillet to spread evenly. Return to heat; brown on one side only.

3- To remove, tip pan upside down to release crepe on to a plate.

4-Repeat with remaining batter. BE SURE TO BUTTER YOUR PAN EACH TIME, OR THEY WILL STICK!!

*At our house everyone likes different topping or filling for their crepes. Here are a few that we use.

regular old butter and syrup, raspberry/strawberry jam, plain cream cheese or strawberry cream cheese with syrup on top...... The list goes on and on. You can do many different things. Have fun and be creative