Sunday, March 31, 2013

Easy Chicken Pot Pie

This recipe is so easy and quick to make. My family has been making this for years as both a good comfort food as well as something that we bring to friends who need a meal.

1/3 cup butter
1/4 cup flour
1 onion minced
1 cup chicken broth
1/4 cup milk
1t pepper
1 bag frozen veggie blend thawed (carrots, peas, green beans)
2 1/4 inch thick deli chicken (honey roasted is great) cubed
1 2pack of Pillbury pie crust in the dairy section- I normally don't do name brands but this is necessary, I find that store brand pie shells are just not as good.

Heat Oven to 375*
Spray pie pan with non-stick spray. Put pie shells in packages on counter to warm to room temperature.
On the stove heat the butter until melted in a large stock pot. Add in onions and saute until translucent. Add flour and stir until mixture is bubbling. Add in the chicken broth and milk and stir until mixture is bubbling. Add in the pepper, veggies and chicken. All mixture to simmer on medium low heat until bubbling. Place bottom pie shell in pan, add in the filling and then seal with top pie shell, crimping around the edges.
Use a sharp knife to add in some steam vents to your pie.
Place pie pan on a cookie sheet to catch any dripping as the pie cooks. Place tin foil around the edges to protect from burning or get a crust protecting metal ring- they are awesome and reusable!
Cook for 45 min or until crust is golden brown.

Chocolate Roll Cake

Here is a recipe that I use for a Chocolate Roll Cake. The recipe makes 2 rolls and then I make 2 different frosting, one with a cream cheese filling and one with a cocoa filling. The recipe is made for 2 rolls so cut in half if you wish to only make 1 roll. It is quite simple so don't be intimidated!!

2- 10x12 cake pans
2 pieces of wax paper 10x 12 (cut to size)
4 eggs
1/2 cup water
1 box Devil Food Cake
Preheat oven to 350*
Spray the bottom of the cake pans with non-stick spray. Place the wax paper in the bottom of the pans and spray them with non-stick spray.
In a mixing bowl beat eggs on medium for 5 minutes, add in water and beat on low for 2 min. Add in cake mix for 2 more minutes on medium. Divide the batter in half and bake for 12 min or until cooked throughout.
While the cake is cooking place 2 clean hand towels on your counter, sprinkle with cocoa powder or powdered sugar. When the cakes are done, remove from oven and quickly remove cake from the pans (flip cake pans on top of towels, they will fall right out). Peel off the wax paper slowly, if you want your cakes to look symmetrical now is the time to use a knife to quickly trim edges to straight lines. Using the short end of the towel, roll the cakes up and place seam side down on a cooling rack for about 30 minutes.
Use the next 30 minutes to make your filling!

Filling is super easy:
1 8oz cream cheese softened
1/2 cup Cool Whip
1/2 cup powdered sugar
1t Vanilla extract
1/4 cup butter softened

Beat all ingredients in a mixing bowl until smooth.*Remember you made enough filling for 2 rolls so only use half of the filling for the first roll.
For the 2nd roll I add 3T of cocoa powder or 3T of mocha latte powdered flavor depending on what flavor I'm going for to the remaining filling. 

Unroll your cake that is in the towel and smooth filling over entire roll. Re-roll your cake without using the towel, wrap in tin foil and place in fridge seam side down until ready to serve. When ready to serve remove from fridge and bring to room temperature (about 20 min). I also put my rolls in cake pans when in the fridge just to protect them.
Enjoy! The first picture is the vanilla roll, the second is a chocolate filling.You can also sprinkle some powdered sugar on top if you please. I saved an old spice container, washed it and filled it with powdered sugar to get a nice even dusting of sugar.

Creamy Cool Whip frosting

This frosting is best made and served just before serving. Anything that you don't eat should be put in the fridge ASAP as the consistency of Cool Whip will change as it  warms to room temperature. 
Also if you make extra just freeze it!

1c Cool Whip
3 oz of cream cheese
1 1/4 cup powdered sugar
1t Vanilla extract
1/4c butter softened

In a mixing bowl combine all ingredients and beat with a hand mixer until smooth. It may be a bit runny if your Cool Whip has thawed. Use a spatula to spread t. If you want to thick frosting add in more powdered sugar and less Cool Whip.

Sunday, March 24, 2013

Chicken and Dumplings bake

I made this on a whim when I found a bunch of ingredients but wasn't sure what to make with them... There is no originating recipe for this that I know of...

Heat oven to 375*

1 cup rice
1 can cream of chicken soup
2 cups chicken broth
1 T garlic powder
1T paprika
1t pepper
1 bag frozen soup veggies *whole baby potatoes, baby carrots, pearl onions
2 chicken breasts cut into cubes

* For 2nd half of recipe you will need a box of Bisquick mix and 1 cup cheddar cheese.

In a 9X13 dish, spray with Pam, pour 1 cup rice into dish and spread evenly.
In a medium mixing bowl combine cream of chicken, broth and spices,
Add to the baking dish in the following order: bag of frozen veggies, cubed chicken, broth mixture. Make sure the veggies and chicken are spread evenly in the dish.

Cover and bake for 45 minutes,

After 45 make the following while the dish is still in the oven baking:

Dumplings made from Bisquick box recipe ( I boiled mine for 10 minutes uncovered and then added to the dish, followed by the 1 cup of cheddar cheese sprinkled evenly in the dish. Cover and bake for 10 more minutes.

Total this takes about 1 hour 10 minutes to bake however if you thaw the veggies and skillet cook the chicken before putting the dish in the oven then you are only waiting until the rice is done to add the dumplings on top.