Mini Chicken Pot Pies

Chicken Pot Pie

Ingredients

4 -tbls Butter

1 -onion Chopped finely diced

2- medium carrots finely diced

1 celery stalk finely diced

1-1/2 cup of diced potatoes

½ cup of corn or peas depending on family preference

¼ cup flour

2-1/2 cups chicken broth, you may need more if it seems too dry

1- cup half n half

2 cups chopped chicken

½ tsp. rosemary

½ tsp. thyme

1tsp. poultry seasoning

Salt and Pepper to taste

1 egg

¼ cup half and half

Pie crust enough for top and bottom crust.   Can make 1 big pie or 6 individual pies

Directions

Special equipment: 4 6-inch individual foil pie pans or a standard muffin tin

Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, and then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.

Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.

Meanwhile, roll out the piecrusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups); making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.

If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!

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Crispy and Creamy Doughnuts

1K made it  |  991 reviews

Recipe by:Kelly

"I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop."

Ingredients

2 h 40 m18 servings330 cals

• Harmons
• 870 E 800 N
• OREM, UT 84097

• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
  
  
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening

• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed
• Add all ingredients to list

Directions

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• Prep
  10 m
• Cook
  30 m
• Ready In
  2 h 40 m

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
6. http://allrecipes.com/recipe/45921/crispy-and-creamy-doughnuts/?internalSource=hub%20recipe&referringId=355&referringContentType=recipe%20hub&clickId=cardslot%208

Brie, Apple and Cranberry Grilled Cheese

BRIE, APPLE AND CRANBERRY GRILLED CHEESE

INGREDIENTS:

• 4 sturdy slices sourdough bread (not super soft)
• 4 tablespoons butter
• 8 ounce wedge of brie (chilled), rind removed, cut into thin pieces
• 1 medium honeycrisp apple, cut into thin slices
• 1/2 cup whole berry cranberry sauce

DIRECTIONS:

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1. Butter the four slices of bread.  
2. Heat a large skillet over medium-high heat.  Place two slices of bread butter-side-down on the skillet.  Top each slice with brie pieces, sliced apple and cranberry sauce.  Place the other slices of bread on top- butter-side-up. Place a lid  on top of the skillet.
3. Reduce heat to medium and let the sandwiches toast on the bottom.  When the cheese looks like it's beginning to melt, take the lid off the skillet and use a spatula to check under the sandwiches.  When they're golden brown, flip them gently.  Toast the other side of the sandwich until golden brown.  Serve and eat immediately with a glass of chilled Sauvignon Blanc!

SOURCE:  RecipeGirl.com

http://www.recipegirl.com/2015/11/12/brie-apple-and-cranberry-grilled-cheese/

Peach Roll by Casey Roberts

This dessert is BEYOND incredible!!!

5 eggs
1/2 tsp salt
1 1/4 cup sugar
3/4 tsp almond extract
1/3 cup Bisquick
Powdered sugar
1 pint whipping cream
About 6-8 peaches, peeled and sliced

1. Preheat the oven to 400 degrees
2. Beat the eggs in a stand mixer on HIGH for 13 minutes until they are very stiff
3. While the eggs are beating:  
1. Spray a cookie sheet with non-stick cooking spray
2. Cover the pan with a layer of aluminum foil (don't fold over the edge)
3. Generously grease the aluminum foil with Crisco, then flour the greased surface, tap off excess flour
4. Slowly add in the sugar to the egg mixture.  
5. Then add in the rest of the ingredients
6. Pour the batter over the foil.  Bake for 13 minutes at 400 degrees until light brown on the top.
7. While the cake bakes:
1. Sift a layer of powdered sugar onto a white towel.
8. When you pull the cake out of the oven, gently pull the edges of the cake away from the tin foil to make it easier to get the cake out of the foil.
9. Gently dump the cake onto the powdered sugar towel.  
10. Gently peel off the tin foil from the bottom of the cake.
11. Sprinkle the cake with powdered sugar.
12. Fold remaining sides of the towel (or use an additional towel) to gently roll up the cake lengthwise to let it cool.
13. When you are ready to serve, unroll the cake and spread with whipped cream and peaches over 2/3 of the cake.  Gently roll it into thirds using the towel to help you.  Chill.

Zucchini Cookies

Zucchini Cookies

 

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This is a DELICIOUS way to use up some zucchini! These cookies are soft and cake like and taste wonderful!

Ingredients

• 1½ cups flour
• 1 cup sugar
• ½ teaspoon Baking Soda
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ¾ teaspoon cinnamon
• ¾ cup shortening
• 1 egg
• 1 cup grated zucchini
• 1¾ cups quick oats

FROSTING

• ½ cup butter, softened
• 3 Tablespoons milk
• 2 teaspoons vanilla
• 3-4 cups powdered sugar

Instructions

COOKIES

1. Preheat oven to 400 degrees F.
2. Combine flour, sugar, baking soda, salt, nutmeg and cinnamon together in a large bowl and stir to combine ingredients well. Cut in shortening. Beat in egg until well combined. Add zucchini and oats and beat until evenly mixed in.
3. Spoon drops of cookie dough onto greased cookie sheet.
4. Bake at 400 degrees F for 8-10 minutes. Let cool.

FROSTING

1. Cream butter in a medium bowl. Add remaining ingredients and beat until smooth. Add more milk and/or powdered sugar until desired consistency is reached.
2. Frost cookies once they are completely cooled and sprinkle the tops with a little nutmeg.

http://www.chef-in-training.com/2014/07/zucchini-cookies/

Apple Pie Caramel Apples

Apple Pie Caramel Apples

Time: 90 minutes

Yield: 15 apples

Caramel Recipe from Our Cooking Cafe, 

Apple Pie Caramel Apple recipe idea from Kristine Anderson

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PRINT RECIPE WITH PICTURE 

Homemade Caramel:

1 C butter

2 C brown sugar

1 C corn syrup

1 can sweetened condensed milk

1 t vanilla

Apples:

15 apples

15 Popsicle sticks

2  12 ounce bags white chocolate chips

1 t shortening

1 C sugar

3 t cinnamon

1. Wash your apples WELL. Scrub them with your fingers to get the filmy white stuff off. 

2. Place a Popsicle stick in the center of each apple, next to the stem. 

3. Line a jelly roll pan with tin foil. Put all of the apples on the sheet and place it in the freezer.  

 

4. Melt the butter in a medium sized sauce pan over medium high heat. 

 

5. Add the brown sugar…

 

corn syrup…

 

and sweetened condensed milk. Stir it together with a wooden spoon.

6. Cook the caramel over medium high heat, stirring constantly. The temperature should read 235-240 (soft ball stage) when the caramel has reached the correct consistency. It should take about 14 minutes.

7. Remove the pan from the heat and stir in 1 t of vanilla. 

8. Take your pan of apples out of the freezer, set the apples aside and line the pan with tin foil and spray it with cooking spray. 

9. Dip your apples one by one into the caramel.

Let excess caramel drip off the apple and back into the pan. 

8. Turn the apple upside down over the pot for about 20 seconds, letting the cold apple and the caramel get familiar with each other. 

9. Set the apples on the cold, foil lined pan and place it in your fridge. 

10. Pour your white chocolate into a glass measuring cup. Melt the chocolate in the microwave heating it for only 30 seconds at a time, stirring between each cooking interval.  Don’t get the chocolate too hot. 

11. Add the shortening to your chocolate, stir it in until it has melted into the chocolate. 

12. Pour the sugar and cinnamon into a regular soup bowl and stir it together to combine. 

13. Dip the apples one at a time, into the white chocolate. 

Let some of the chocolate drip off into the measuring cup. 

Then, take a knife and remove any excess chocolate letting it drip back into the cup. If there were a way to hold and apple, a knife and a camera at the same time….I would have done it!

Now here is a special note. It’s really important that you don’t leave too much chocolate on the apple. Look at this sad frownie faced beauty that got left with too much chocolate. Don’t let your apples suffer from chocolate overload.  PS….. MyHandsomeHusband just announced that this picture looks like something strait out of The Lord Of The Rings.  I does kind of look like those sad drooping trees, doesn’t it!

                                        

14. Roll the chocolate dipped apple into the cinnamon sugar, coating it generously. If the chocolate starts to drip a bit, take your palm and form it back to the apple. The chocolate should begin to set up quite quickly, since we are using cold apples.  

15. Return the apple to the cold pan and let the chocolate set completely.

Enjoy these beauties!!!!