Wednesday, June 26, 2013

{Recipe} Quick Deep Dish Chicken Pot Pie

Chicken Pot Pie is just one of those comfort meals.  It sticks to the ribs and comforts the soul.  This version is quick and easy.  I always have pie pastry in my freezer which I think is the best invention since sliced bread! 

And speaking of pot pie...are you a Duck Dynasty fan?  If so, you gotta love Uncle Si.  This has to be one of the funniest things...

Funny!  Right?


Quick Deep Dish Chicken Pot Pie
by Wende Rickett

  • 2 cans cream of chicken soup (I used fat free)
  • 1/2 cup milk
  • 1/4 tsp garlic
  • 1/2 tsp seasoning salt
  • 1/4 tsp black pepper
  • 1 lb frozen mixed veggies, thawed
  • 3 cups chicken breast, cooked and diced
  • 2 tbsp. milk
  • 2 pie pastry, if frozen, thawed
1. Preheat oven to 350 degrees.
2. Spray a round 2 quart casserole dish with non-stick spray.
3. Place pie crust in the dish pressing the dough all the way up the sides to the rim.
4. Combine soups, milk (I didn't measure out the milk, just filled the empty soup can to the top), garlic powder, seasoned salt and pepper.
5. Add vegetables. (Mine were still frozen so I threw them in the microwave for 2 minutes and then added them to the soup mixture.)
6. Add chicken breasts, stirring until well combined.
7. Pour mixture into the casserole dish.
8. Unroll second pie crust and place on top of the dish. Crimp the two crusts sealing the pie. I also used a fork and pressed them together.
9. Cut four slits into the top crust to allow the pie to vent.
10. Brush milk on the top crust and place in the oven.
11. Bake for 30 to 45 minutes or until the crust is golden brown.
12. Allow to sit for 5 minutes before serving.
Powered by Recipage

Saturday, January 5, 2013

{Recipe} Spicy Sausage Pasta

I am always looking for fast and easy weeknight meals.  This super tasty dish fits all the requirements and then some.  Not only is it fast and easy, but it is a one pot meal.  Perfect for weeknights!  

I found this recipe at the blog of  Kevin and Amanda.  I have tried several of the recipes on their blog, like Bacon Cheeseburger Chicken.  I adapted this recipe a bit to make a bit more to feed my family of five.  


Spicy Sausage Pasta 
by Wende Rickett

  • 1 tbsp olive oil
  • 2 lb smoked sausage, sliced into coins
  • 1.5 cups diced onion
  • 2 cloves garlic, minced
  • 24 oz low-sodium chicken broth
  • 1-10 oz can mild diced tomatoes and green chiles, undrained
  • 1 -10 oz can diced tomatoes, undrained
  • 2/3 cup heavy cream
  • 12 oz penne pasta
  • 1/2 teaspoon salt and pepper, each
  • 1 1/2 cup Monterey Jack cheese, shredded
  • 1/3 cup scallions, thinly sliced
Add olive oil to an oven-safe skillet over medium high heat until just smoking.
Add sausage and onions and cook until lightly browned, about 4 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Add broth, tomatoes, cream, pasta, salt and pepper and stir.
Bring to a boil, cover skillet, and reduce heat to medium-low.
Simmer until pasta is tender, about 15 minutes.
Remove skillet from heat and stir in 1/2 cup cheese.
Top with remaining cheese and sprinkle with scallions.
Broil until cheese is melted, spotty brown, and bubbly.
Powered by Recipage

Linked To:
* I Heart Naptime: Sundae Scoop Link Party
*Boogieboard Cottage: Masterpiece Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday

Tuesday, January 1, 2013

{Recipe} Gooey Hot Cocoa Cookies

 I love a good cookie and this one is fantastic!  I slightly adapted the recipe from Baked Bree.  I wanted my cookies to have a gooey chocolaty middle so I used Hershey's Chocolate Baking Melts.  Have you seen these baking melts?  They are more like chocolate wafers and they are perfect for stuffing inside a cookie. They took my cookie over the top.

 I made these for my family to try and they loved them.  They are a perfect cookie for a cup of hot cocoa or even a glass of milk.


Gooey Hot Cocoa Cookies
by Wende Rickett

  • 2 sticks room temperature butter
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 1/4 cups flour
  • 4 packages Hot Chocolate Mix (not sugar free)
  • 1 teaspoon salt
  • 1 1/4 teaspoon baking soda
  • 1 cup marshmallow bits
  • 1 cup white chocolate chips
  • baking melts
  1. Preheat oven to 350 degrees.
  2. Line a large baking sheet with a silpat liner or parchment paper.
  3. In a stand or electric mixer, beat butter and sugars until well combined.
  4. Add eggs and vanilla beating until well combined.
  5. Place flour, hot cocoa mix, baking soda and salt into a large mixing bowl. Stir to combine.
  6. Slowly add to the wet ingredients along with white chips until just combined.
  7. With a medium cookie scoop, scoop the dough onto the prepared baking sheet about 1 inch apart.
  8. Using your thumb, press a well into each cookie.
  9. Place two baking melts into the well of each cookie.
  10. Place another scoop of cookie dough on top and press edges gently.
  11. Bake for 10 to 12 minutes, until edges are just golden brown.
  12. Allow cookies to cool on pan 5 minutes before moving them to a wire rack to cool completely.