Sunday, August 31, 2014

One Skillet Chicken Pot Pie


  • 3 Tbsp unsalted butter
  • 1 lb boneless skinless chicken breast, cut into bite size pieces
  • ½ tsp black pepper
  • ½ tsp kosher salt
  • ¼ cup all-purpose flour
  • 3 cups chicken stock
  • 2 cups frozen vegetables, (corn, peas and carrots)
  • 3 oz fresh Parmesan cheese, grated
  • 1 tsp dried parsley

Cheesy Drop Biscuits:

  • 2 cups all-purpose flour
  • 2 oz fresh Parmesan cheese, grated
  • 1 Tbsp baking powder
  • 1 Tbsp granulated sugar
  • ½ tsp kosher salt
  • ½ cup unsalted butter, melted
  • 1 cup whole milk


  1. Preheat oven to 450°F.
  2. Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.
  3. Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
  4. Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.
  5. Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.
  6. Sprinkle with fresh parsley, serve and enjoy.

Monday, August 25, 2014

Twix Truffle Brownies

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 1⅓ cup flour
Shortbread Truffle Layer
  • 1 (10 oz.) box Lorna Doone's Shortbread Cookies
  • 6 oz. cream cheese, softened
  • ½ cup sugar
Caramel Layer
  • 14 oz. bag of caramel cubes, unwrapped
  • 2 Tablespoons milk
Chocolate Layer
  • 1½ cups milk chocolate chips
  • ½ cup semi-sweet milk chocolate chips
  • 1 Tablespoon shortening
  1. Preheat oven to 350 degrees F.
  2. Cream butter and sugar together in a large mixing bowl. Add vanilla and eggs and mix well. Add salt, cocoa powder and flour and stir to well combine. Do not over mix.
  3. Pour into a greased 9x13 inch pan.
  4. Bake at 350 degrees F for 22-25 minutes.
Shortbread Truffle Layer
  1. Place cookies in a food processor until fine powder. Mash in cream cheese and sugar until mixture is well combined.
  2. Gently press shortbread truffle evenly over cooled brownies.
Caramel Layer
  1. Place caramel cubes and milk in a medium microwave safe bowl. Microwave in 30 second increments until melted, stirring in between each increment until melted and smooth.
  2. Evenly pour over shortbread truffle layer.
  3. Place in fridge to let it cool.
Chocolate Layer
  1. Combine chocolate chips and shortening together in a medium microwave safe bowl. Microwave in 30 second increments, stirring in between each increment until melted and smooth.
  2. Evenly spread over the top of cooled caramel layer.
  3. Let set up in fridge before cutting.


Sunday, August 24, 2014

Chicken and Rice

1 cup uncooked white rice
1 can chicken bouillon soup (10 oz.)
1 can cream of mushroom soup
3 to 4 lbs. chicken, cut up
1 package dry onion soup (optional)

Layered in greased casserole:  rice, then 2 cans of soup (mix slightly), then chicken, then dry onion soup.  Bake 1- 1 1/2 hours at 350, covered tightly.  (I use glass casserole with aluminum foil.)

from Sherry Klein--long, LONG ago

Wednesday, August 20, 2014

Homemade Chocolate Syrup

Homemade Chocolate Syrup
makes about 2 1/2 cups

¾ cup light brown sugar
¾ cup granulated sugar
1 cup Hershey’s unsweetened cocoa powder (in the baking aisle)
1 cup cold water
¼ teaspoon kosher salt
1 tablespoon vanilla extract

In a cold medium saucepan whisk together salt, sugars and cocoa until they are combined and there are no lumps. Add water and whisk to combine.  Turn heat to medium and bring a boil, whisking frequently.  

Reduce the heat to medium-low whisking occasionally.  Allow the mixture to simmer until it has slightly reduced and thickened. Remove from the heat and stir in vanilla.  Pour into a mason jar and allow to come to room temperature.  Cover and refrigerate.

Tuesday, August 19, 2014

Chocolate Peanut Butter Dream Bars

Yield: makes one 8 X 8-inch dish
  • 1 16 ounce package peanut butter sandwich cookies, divided
  • 4 tablespoons butter (1/2 stick) butter, melted 

  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners’ sugar
  • 1/2 cup creamy peanut butter
  • 1 8-ounce container Cool Whip, divided
  • 1 3.9 ounce package chocolate Jello-O Pudding Mix
  • 1 1/2 cups milk
  • 1/2 cup milk chocolate & peanut butter chips
  • mini Reese's peanut butter cups for garnish (chopped in half)
  1. Preheat the oven to 350 degrees F.
  2. In a blender or food processor, finely crush 24 of the cookies.
  3. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
  4. Press into an ungreased 8 X 8-inch baking dish.
  5. Bake for 10 minutes.
  6. Allow crust to cool completely before proceeding.
  7. In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
  8. In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.
  9. Fold in 1 cup of the Cool Whip and mix until well blended.
  10. Spread the chocolate pudding over the cooled crust.
  11. Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
  12. Spread remaining Cool Whip over the cream cheese.
  13. Refrigerate two hours.
  14. In a plastic bag, break up the 8 remaining cookies.
  15. Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.  (Optional, add Reese's peanut butter cups for garnish)

Wednesday, August 6, 2014

Strawberry Fields Salad


  • large nectarines, cut into 1/4-inch-thick wedges (or peaches)
  • 3/4 cup Lemon-Poppy Seed Dressing
  • (10-oz.) package gourmet mixed salad greens 
  • 2 cups sliced fresh strawberries 
  • (4-oz.) package crumbled feta cheese
  • large green tomato, diced (or  1 1/2 c. halved miniature heirloom tomatoes)
  • 1/2 cup chopped fresh basil
  • (3.5-oz.) package roasted glazed pecan pieces


  1. 1. Toss nectarines with 1/4 cup Lemon-Poppy Seed Dressing.
  2. 2. Layer gourmet mixed salad greens, nectarines, strawberries, and next 4 ingredients in a large glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss salad with remaining 1/2 cup dressing just before serving.

Saturday, August 2, 2014

Brown Sugar Oatmeal Cookies


  • 1 cup Salted Butter, Softened
  • 2 cups Packed Dark Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 2 whole Eggs
  • 1-1/2 cup All-purpose Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 3 cups Old Fashioned Oats

Preparation Instructions

Preheat the oven to 350 F.
In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.
Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.
Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!
Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.
* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

from Pioneer Woman

Friday, August 1, 2014

Peach Glaze/Pie Filling



  1. In a saucepan, combine sugar, cornstarch, salt and nutmeg. Stir in water, lemon juice and pureed peaches. Cook over medium heat, stirring constantly, about 5 minutes or until mixture is thickened. Pour all but 1/2 cup glaze into the pie shell. Top with sliced peaches and brush with reserved glaze. Chill for at least 3 hours. Yield: 8 servings.