Chicken Pot Pie

This may seem like the simplest thing in the world...and it is...if you know how to do it.  For the very young woman that was intently watching me get groceries this morning, I apologize for the nervous glances and I'm glad you finally spoke to me.  I'm happy to share what I'm cooking, I just didn't know why I was so all mighty interesting late Sunday morning! 

2 cups of cooked and cubed chicken (no skin)
1 can cream of chicken soup
2 cans of mixed vegetables (drain well)
1 frozen deep dish pie crust
1 rolled pastry pie crust
salt and pepper to taste

Pre-heat oven to 350*.  Bake empty pie shells for 10 - 12 minutes to set the bottom crust.  Drain vegetables.  Mix with chopped chicken (I just grill extra one night and chop it after dinner.  It freezes well and I have it on hand when needed.)  Add cream of chicken soup, salt and pepper to taste.  Pour mixture into bottom pie shell.  Unroll pastry crust and turn edges under to make them even with the bottom crust.  Crimp edges with a fork and cut small slits in the top to vent the steam.  Bake at 350* for 50 - 60 minutes or until top crust is lightly golden.

I hope this helps the young lady that wanted to make something simple and economical to surprise her family on a cold winter Sunday.  Serve with a salad and fresh baked bread.  I'm adding brownies for dessert. Warm and Snugly Comfort Food!  Enjoy!

Hashbrown Potato Soup in a Crockpot

Today I want something warm and easy...so I'm trying a new short cut recipe for Potato Soup. 

1 bag frozen hash browns
2 (14oz) cans chicken broth
1 can cream of chicken soup
1/2 c chopped onion
1/3tsp black pepper

Combine ingredients and cook in crock pot on low for 5hours. Stir in 8oz block of cream cheese, cook 30 minutes, stir occasionally.  Garnish with shredded cheese, bacon bits and some scallions.  Serve with warm bread and snuggle in.

Carmel Butter Pecan Cake

 

 

It's taken me a few weeks to get back to posting but this is the last cake that I made for my dear friend Mrs. Knapp and her wonderful family.  We will miss her dearly but this was her favorite cake and there was barely a crumb or a nut left!

 

1 1/2 cups chopped pecans

1 cup butter

2 1/4 cups all-purpose flour

3/4 cup granulated sugar

1/2 cup light brown sugar, firmly packed

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

1 teaspoon vanilla

3 eggs

 

In  saucepan over medium low heat, brown pecans in butter until butter is lightly browned; stir constantly. Drain browned butter into a measuring cup; set aside.

 

In a large mixing bowl combine flour, sugar, brown sugar, and baking powder, salt, milk, vanilla, eggs, and 1/2 cup of the browned butter. Beat for about 2 minutes. Stir in 3/4 cup of the chopped pecans.

Pour batter into two greased and floured 8- or 9-inch round layer cake pans. Bake at 350° for 25 to 30 minutes, or until toothpick comes out clean when inserted in center. Cool for 5 minutes; remove from pans and cool thoroughly before frosting.

Frosting

2 tablespoons butter

3 tablespoonsmilk

1/2 cuppacked brown sugar

1 cupconfectioners' sugar

1/2 teaspoonvanilla extract

In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.

Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.