Chicken Pot Pie


The ultimate comfort food as far as I’m concerned.

You can make this recipe in two deep dish pie plates and freeze one or you can make it like I do ~ pile it all in one baking dish.  It’s an easy recipe however you decide to serve it. If I am making just one pot pie, I use one onion but keep all the other ingredients the same.


Easy Chicken Pot Pie

6 cups cooked, shredded chicken
1 package refrigerated pie crusts
2 tbsps vegetable oil
2 medium onions, chopped
3 stalks of celery, diced
2 cups chicken broth
1 (12 ounce) can evaporated milk
1/3 cup butter
9 tbsps flour
3/4 tsp thyme
1/4 cup white wine or sherry
salt and pepper to taste
1/4 cup chopped fresh parsely
1 (16 ounce) package frozen peas and carrots, unthawed

Heat oven to 400º. Bring pie crusts to room temperature according to box directions.

Heat oil in a Dutch oven over medium-high heat and add the onions and celery and saute until tender, about 5 minutes. Transfer to a bowl and mix with the chopped, cooked chicken.

In a microwave-safe bowl, heat the chicken broth and evaporated milk until steamy, about 3 or 4 minutes. Meanwhile, heat butter over medium heat in the same Dutch oven. When melted, whisk in flour and thyme and cook off until golden, about 1 minute. Whisk in hot milk mixture and bring to a simmer. Continue to simmer until sauce thickens, about 1 minute. Turn off the heat and stir in the wine or sherry and season to taste with salt and pepper.

Stir chicken mixture, parsley and the peas and carrots into the sauce.

Divide mixture between 2 nine-inch deep dish pie plates. Top each with pie dough and flute crust edges.

Set on a baking sheet and 30 -35 minutes, until crust is brown and filling is bubbly.


Happy Cooking!


Lasagna Roll-Ups


If you want to change up your usual lasagna, this is a good recipe to do it with.  I usually make all my red-sauced pasta meals with no meat and this one was no exception.  Although if I had used meat, I would have used ground beef instead of sausage ~ just personal preference ~ either one would be fine. I also found that you can cook the entire package of noodles and have enough ricotta mixture for them all.

I think this would be a great OAMC dish if you doubled it or tripled it and it would also be a good dish for a potluck or to send to a neighbor or friend in need.  Just add a salad and some bread and you’re good to go.


Lasagna Roll-Ups

11 lasagna noodles
1 pound Italian sausage, casing removed
1 small onion, chopped
1 clove garlic, minced
26 ounce jar spaghetti sauce
1/4 cup white wine
3 tbsp fresh parsley, chopped
1/2 tsp salt
3 cups ricotta cheese
1 cup shredded mozzarella cheese
2 eggs, lightly beaten
1/3 cup fine, dry breadcrumbs
2 tbsp grated Parmesan cheese
1 tsp Italiam seasoning
1/2 cup grated Parmesan cheese

Cook noodles according to package, drain. Cut in half crosswise.

Cook sausage, onion, and garlic in a deep skillet. Stir until sausage crumbles and is completely cooked, drain.

Add spaghetti sauce, wine, parsley and salt, stirring well. Cover and simmer meat sauce 10 minutes, stirring occasionally. Remove from heat, set aside.

Combine ricotta, mozzarella, eggs, bread crumbs, Parmesan, and Italian seasoning in a medium bowl. Spread mixture evenly over one side of each doodle. Roll up starting at short end. Place in a lightly greased baking dish seam side down.

Pour meat sauce over the rolls and sprinkle with 1/2 cup Parmesan cheese.

Bake at 375º for 30 minutes. Uncover and bake 15 more minutes or until thoroughly heated.

Serves 6-8


Happy Cooking!


Blueberry Orange Bread

1 Comment

I froze a big ziplock bag of blueberries over the summer and decided to use some up in this bread.  It’s very good ~ you can really taste the orange and I love that.  I think blueberry and orange is a great combination. I use 1 cup of the blueberries and I put them in the batter frozen.


Blueberry Orange Bread

2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup orange juice
1/3 cup water
2 tbsps butter, melted
2 tbsps grated orange zest
3/4 cup fresh or frozen blueberries

Preheat oven to 350º.

Combine the first five ingredient in a large bowl and set aside.

In another bowl, combine the egg, orange juice, water, butter and orange peel. Add to the dry ingredients, mixing until just combined. Fold in the blueberries.

Pour into a greased and floured 8×4 loaf pan.

Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes then remove from pan to a wire rack to finish cooking.

Makes 1 loaf.


Happy Cooking!


Minestrone Soup II

1 Comment

I love minestrone soup  ~I think it’s my favorite at the moment.  This recipe is just loaded with veggies and it’s delicious!

I used dried herbs instead of fresh and I used great northern beans and it worked out fine. I don’t see why you couldn’t just add the pasta to the soup instead of cooking it separately. I did it separately but don’t see the point. This makes a TON of soup so it’s great for freezing.  it’s also one of those soups that tastes even better the next day.


Minestrone Soup II

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Dropa dollop of olive oil on top and serve.

Happy Cooking!


Chocolate Peanut Cookies


These cookies have lots of goodies in them and my family loves them. They freeze well.

I have two things to make today and then I am DONE!  I have to get everything out of the freezer tonight and put cookie trays together ~ YAY!


Chocolate Peanut Cookies

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1/4 cup milk
1 tsp vanilla
2 cups flour
3/4 cup semisweet chocolate chips
3/4 cup honey-roasted peanuts
3/4 cup coarsely chopped chocolate-covered peanut butter cups (about 15)

Preheat oven to 350º.

Beat the butter and peanut butter together in a large bowl. Add sugars, baking soda and salt. Beat until well combined, scraping sides of bowl if needed. Beat in egg, milk and vanilla until combined.

Beat in the flour. Stir in the chocolate chips, peanuts and chopped peanut butter cups.

Drop dough my generously rounded tsps onto an ungreased cookie sheet.

Bake 10 minutes or until lightly browned. Transfer to wire racks to cool.

Makes about 30 depending on size.


Merry Christmas Baking!


Chocolate Truffle Cookies


Well, I am almost finished baking ~ I just have a couple of things to make that I can’t make ahead so I’ll do that tomorrow and cookie trays go out on Tuesday ~ YAY!

If you are a chocoholic, you need to try these cookies ~ they are VERY chocolatey but really good.


Chocolate Truffle Cookies

4  (1 ounce)  squares unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tbsps butter
3 eggs
1 cup white sugar
1 1/2 tsps vanilla
1/2 cup flour
2 tbsps unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips

In a microwave, melt unsweetened chocolate, 1 cup of the choclate chips and the butter, stirring occasionally until smooth. Set aside to cool.

In a large bowl, whip the eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and chocolate mixture until well mixed.

Combine the flour, cocoa, baking powder and salt and gradually stir into the chocolate mixture. Fold in 1 cup of chocolate chips.

Cover dough and chill for at least an hour or overnight.

Preheat oven to 350º. Roll chilled dough into 1 inch balls and place on ungreased cookie sheets 2 inches apart ~ I lined mine with parchment paper.

Bake for 9 to 11 minutes. Let cool on cookie sheets for 5 minutes then remove to a wire rack to cool completely.

Makes 36 cookies.


Merry Christmas Baking!


Chocolate-Drizzled Shortbread


I found this recipe on Recipezaar and it’s super easy to make.  It’s not very sweet which is nice since we’ll have so many really sweet cookies to munch on.  They also look really pretty.

Here’s the link:  Chocolate-Drizzled Shortbread


I also made a batch of my Chocolate Drop Cookies and dressed them up for Christmas.


Merry Christmas Baking!