Sunday, November 27, 2016

Chicken Pot Pie Soup (With Seasoned Pie Crust "Toppers")

This is a wonderfully tasty recipe that got lost in all my recipes.

And that's a real shame, because it is MIGHTY tasty! 

It's like chicken pot pie with toppers made from pie crust.  Brilliant! 
I've seen lots of recipes for this soup, but loved the idea of seasoning the pie crust 'toppers'...AND cutting them into bite-sized shapes!

Oftentimes when hubby and I eat out, we order Chicken Pot Pie...
it's truly Comfort Food to us...This is a soup version of that!!

And of course, it's great using (leftover) turkey as well. 


So tickled I saw this at my friend's blog, appropriately named for herself...
Joelle. She's actually a blogging friend I have met face to face as she just lives about 3 hours from me. 

HOW FUN IS THAT??? 

She cooks REAL food for her family and my goodness - they do eat dandy meals!

This can be ready to eat in about 30 minutes, so do give it a try soon. 
It'll warm your innards and remind you of your mom...or your grandma...
its true homecooked taste will bring you back for seconds...and
maybe thirds!  It's great for busy weeknights or to savor on weekends. 

I dressed it up some by sauteing some onions and celery, but if you're in a hurry you could skip that step. 

Love the thickening...with sour cream added to half and half and corn starch. 
Gives it a great flavor boost, richness and creaminess. 

Joelle used 2 cans of chicken soup, I only used one. Make it according to your family's taste preferences...


            CHICKEN POT PIE SOUP 

           2 - 3 c. cooked chicken, diced ** (See tip below)
      2 Tb. butter
    2 stalks celery, diced
    1/2 c. onion, chopped
    (or use 2 Tb. dried minced onions, but don't saute them)
    2 potatoes, diced
    2 (15 ozs.) can chicken broth
    1 (10.75 ozs.) can cream of chicken soup 
    1 (16 ozs.) bag frozen mixed vegetables
salt & pepper, to taste 
(I like adding a Tb. dry chicken base when I have it. I don't add salt when I use the base) 

    Toppers:
    1 refrigerated pie crust
    seasonings of your choice 
    (You could use fresh ground black pepper, garlic powder, poultry seasoning, seasoned salt and/or thyme) 
   (Whatever you choose to season with, mix it all together in a bowl to sprinkle over toppers) 

    Roux: 
    (or Thickening)

    1/2 c. half and half
    1/4 c. corn starch
    2 heaping Tb. sour cream 

       Preheat oven to 400.  Roll out pie crust and season with          spices,  cut into small shapes, then place on a baking sheet.  Bake 8 - 10 minutes until brown. Remove to rack to cool. 
(If you're in a rush for time, just bake the pie crust whole and then cut/break into pieces to top off soup)...whatever turns your crank. 

Begin soup while toppers are baking - heat butter in a Dutch oven over medium heat. Add the celery, onions and potatoes; cook and stir for 5-6 minutes or until onion is tender. Add chicken stock; simmer for several minutes until vegetables are tender. Whisk in the cream of chicken soup; heat. 

In small bowl, combine roux; whisk into soup blending until smooth. Heat until thickened. (It will be creamy too!)

Spoon into bowls and add toppers when ready to serve. 

**TIP: I suggest NOT using canned chicken for this recipe. I believe it's better having chunks of chicken, leftover or rotisserie chicken. 

Linked to Weekend Potluck
               Full Plate Thursday



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Friday, November 25, 2016

Happy Day-After Thanksgiving!


As you may figure, there's NO Weekend Potluck today...

Hope you enjoyed a wonderful holiday with those who love and care about you...

And just maybe you can use one of these recipes, or two, over the next few days.... 











I'm making this simple and lovely spread for us today...just for snacking, since
we gobbled til we wobbled yesterday...




Hope to see you right here next Friday so we can party hardy! Enjoy a great weekend. 




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Wednesday, November 23, 2016

Happy Thanks-Living to you!

Wishing you and yours a blessed and...





Enjoy your day...count your blessings...name them one by one! 


Tuesday, November 22, 2016

Inside Out Apple Crisp

I may be just a tad late with this apple recipe, but it's soo good..all year long!

I'm very fond of apple crisp and make it frequently, but I loved this new 'twist' on that classic recipe. It was a great way to use some apples that needed to be eaten.

I'm a big fan of My Baking Addiction and that's where I came across this tasty recipe.

I haven't made one of Jamie's recipes yet that's disappointed me. I believe she and I must share taste buds. One thing for sure the two of us have in common....

I'm definitely addicted to baking too!

This will make your kitchen smell SOO good while it's baking.
And I love that this treat takes only minutes to make!

Since I had a lot of apples, I easily doubled the recipe.

They weren't large apples and 8 fit into a 9" X 9" pan.



I added 2 Tb. of apple juice to the pan before baking to help steam the apples, but that's optional.
I also added some fresh grated nutmeg to the topping -
it makes everything taste better!

Hope you'll try this delicious recipe -
the photo below was BEFORE I drizzled them with caramel syrup.


INSIDE OUT APPLE CRISP 


4 Granny Smith apples
(cored and slighty hollowed down)
{I used jonamacs)
1/2 c. rolled oats
2 Tb. butter
3 TB. brown sugar
(I use 1-1/2 Tb. Brown Sugar Splenda or use 3 TB. xylitol
along with 1 tsp. molasses)
1 tsp. of pumpkin (or apple) pie spice
(click here for make your own recipes)

few grates of fresh nutmeg, optional
2 Tb. apple juice, optional
caramel sauce for drizzling over baked apple


 Preheat oven to 350 degrees.

Core and slightly hollow out the apples beyond the cored center. (Don’t go too far or the apple will loose its shape when baked).

In small bowl, mix oats, pumpkin pie spice, brown sugar and if using, fresh nutmeg.

Soften the butter and add to the mixture, mixing gently until spread throughout.

Lightly add the filling to the apples. (Don't pack inside or the apple will burst).

(optional step)
Place apple juice in pan to 'steam' them as they bake.

 Bake for 30 minutes.

Drizzle with caramel sauce and enjoy every bite. 



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Saturday, November 19, 2016

Turkey Cookie Treats (Kid-Friendly)

I like to have a simple 'craft' project for my younger grandkids when we get together for T'giving.  This turned out to be a very fun project and easy enough for little hands to help. 

(hover over photo to pin) 

I had the cookies already baked and just set out the frosting and decorations and it went very smoothly. FUN!!

Instead of using frosting for the beak, we just added another candy corn!
Use what you have and it will work! 

And for goodness sake, let's bypass the idea of perfection...little ones enjoy 
doing 'their own thing'...just remember it's more about having
fun and making memories together! 

I do hope you'll try it this year. 

A few of my grandchildren...Chloe, Claira, Caden and Sam!
(And for fun....my daughter Deb =) 


TURKEY COOKIE TREATS 


1 pouch (1 # 1.5 ozs) sugar cookie mix
1/2 c. butter, softened
1 egg
1 (12 ozs) tub whipped chocolate frosting
candy corn
1 tube orange (or yellow) decorating frosting
M & M's mini chocolate candies
1 tube orange (or black) decorating gel 

Preheat oven to 375. In medium bowl, combine cookie mix, butter and egg; stir until dough is smooth. Drop onto ungreased cookie sheet by rounded Tablespoonsful 2" apart. Bake 10 - 12 minutes or until edges are light brown. Cool on sheet 1 minute before removing to cooling rack. Cool completely, about 15 minutes. 

Frost and decorate 1 cookie at a time. (Or have your group do 1 at a time together).  Spread chocolate frosting over the cookie, adding candy corn for feathers (before frosting dries). Pipe yellow icing to make a feet and a beak. 
(We used a candy corn instead).  Add M & M's for the eyes; pipe a little black (or orange) gel for the center of each eye.

Take lots of pictures and stand back and admire your new flock! 


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Friday, November 18, 2016

Homemade Almond Joys & Weekend Potluck #249

WELCOME TO WEEKEND POTLUCK!
We're always so happy you've chosen to spend some time with us!


Hope you enjoy a fabulous Thanks-LIVING week! 


I'm so grateful for your interest and support during the year! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


Homemade Almond Joys by Cooking With K

Recipes that caught our attention ~




Melting Moments by Tornadough Alli

Featured Hostess Recipe ~


Brown Butter Pumpkin Layer Cake by Sweet Little Bluebird


Your Hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:


We only have ONE simple rule to be a featured recipe:
  1. LINK BACK HERE from your post so that others can find the fun. 







Sunday, November 13, 2016

Caramel Apple Crisp (Lighter Options)

Another delicious dish from from one of my favorite cookbooks...Halfmysize.com.

I LOVE apple crisp - this is a great way to enjoy something sweet and healthier than some other apple crisps.

I had apples that needed to be eaten, and I whipped this up with little effort. 

VERY tasty!

I enjoyed it with ice cream, but didn't want to cover up that gooey caramel syrup for the picture, so just use your imagination. 


CARAMEL APPLE CRISP
(revised from halfmysize.com)

1/3 c. sugar (or sugar substitute -I use xylitol)
1 tsp. cinnamon 
1/8 tsp. salt
6 c. diced apples, peeled
2 Tb. water or apple juice
1/2 c. brown sugar
1/2 c. flour (maybe a tad more)
1/2 c. quick-cooking oats
1/2 c. (diet) margarine

1/4 c. (fat free) caramel ice cream topping


Mix together first 3 ingredients in large bowl  Add apples and toss.  Place into greased 9" X 13" baking dish. Sprinkle water (or juice)  over apples. Combine next 4 ingredients (brown sugar, flour, oats, margarine) until crumbly and sprinkle over top.  Bake 30-40 minutes or until apples are tender.  Remove from oven and immediately drizzle with caramel topping.  Serve warm. Serves 8.

Nutritional info per serving: Calories: 206; Fat: 6 gr.; Fiber: 3 gr.

Weight Watchers points per serving: 3 (Prior PointsPlus)


Changes I made:
I added the water as it helps tenderize the apples.  Original recipe says to bake 45 - 55 minutes, but I think that's too long. 

You could drizzle the (warmed?) caramel syrup as you serve this delicious fruity dessert.



Linked to Savory Sunday
                    Sharing Sundays
              Fit & Fabulous Friday
Weekend Potluck
Meal Plan Monday

Coffee Cake Banana Bread (New Recipe!)


 I love baking quick breads this time of year.  They freeze great and are wonderful to give as gifts for the holidays.

Oh what a great bread this is!  It was popular at my farmer's market stand this summer.  It's wonderful with coffee or a tall glass of milk.

The sweet and crunchy streusel topping adds such a special twist to this classic bread.

Thanks to A Latte Food for sharing this tasty recipe.  Please be sure to check out her gorgeous photos and website.  I tweaked a little here and there, but it's the same basic recipe. 
 

I doubled the recipe for the bread, but learned not to double the topping.  Unless you like A LOT, there's plenty there for a double batch. 
(I like a hearty topping!)

I like pressing the topping into the bread a little bit...pre-baking so more stays on once it's baked.

Hope you enjoyed this 'dressed up' version soon. 

Hint: If you're doubling the bread recipe, you really don't have to double the topping - there's plenty there)  


COFFEE CAKE BANANA BREAD

3 or 4 large bananas
2 Tb. brown sugar
2 tsp. vanilla 
1/2 tsp. ground cinnamon
1/2 c. butter, softened
3/4 c. sugar
(original recipe calls for 1 cup)
2 eggs
2 c. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 Tb. sour cream (or Greek yogurt)


TOPPING: 

1 c. flour
3/4  - 1 c. brown sugar
1 tsp. cinnamon
6 Tb. butter, chilled

 Preheat oven to 350. Grease 2 - 8" loaf pans.


In medium bowl, mash bananas, brown sugar, vanilla and cinnamon;  In large bowl, cream butter and sugar until fluffy. Add eggs and beat until smooth. 



To banana mixture, stir in flour, baking soda and salt, mixing until smooth, then blend in sour cream until combined. Combine both mixtures in large bowl and pour into prepared pans. 



Topping:



Combine dry ingredients, then cut in butter and mix until crumbly. Sprinkle over batter, patting down some so it adheres after baking. 



Bake about 40 minutes. Check with a toothpick to see if it's done - you want a few moist crumbs sticking to the toothpick.  Remove from oven.



Allow to cool 10 minutes; remove from pans to wire rack to cool. 



To freeze, wrap in saran wrap when cooled and place inside freezer

ziploc bag for up to 2 months. 

Enjoy every delicious bite. 

Linked to Weekend Potluck







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Saturday, November 12, 2016

Leader Enterprise - Nov 9, 2016 - Healthy Substitutes for Baking