Individual Chicken Pot Pies

I've made chicken pot pie before, but for Christmas this past year, my In-Laws gave me a set of these little ramekins.  I had some pie crust in the freezer so I decided this was the perfect opportunity to make some.  As you can see, it made a ton so we had leftovers for a few days afterwards. I would assume this recipe would make one whole pot pie if using a pie plate.

I've crossed out anything from her recipe that I did not use.


Chicken Pot Pie
From: Annie's Eats
Originally From: The Pastry Queen

Ingredients:

 For the filling:
3 tbsp. unsalted butter
1 medium yellow onion, chopped
1 large russett potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced
8 oz. button mushrooms, sliced
½ tsp. crushed red pepper flakes
Salt and freshly ground pepper
1 purchased rotisserie chicken
2 Large chicken breasts, cut into cubes
 1-2 cups frozen peas and carrots

For the sauce:
8 tbsp. unsalted butter
1 cup all-purpose flour
2½ cups chicken broth
½ cup heavy cream (optional)
Dash of hot sauce
Salt and freshly ground pepper

For the crust:
16 tbsp. cold unsalted butter
3 cups all-purpose flour
10 oz. cream cheese, chilled
1 tsp. salt
¼ tsp. pepper
1 large egg

Directions:
To make the filling, melt the butter in a large skillet over medium heat. Add the onion and potato to the pan, and sauté for about 5 minutes. Mix in the garlic, bell pepper and mushrooms, and cook for about 15 minutes more, until the potatoes are tender. While the vegetables are cooking, remove the skin from the chicken, pull the meat off the bones and shred or chop the chicken into bite-sized pieces. Once the vegetables are finished cooking, turn off the heat and mix in the chicken and the frozen peas and carrots. Stir in the red pepper flakes, and season with salt and pepper to taste.

To make the sauce, melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup. Mix in the cream (if using), the hot sauce and season with salt and pepper to taste. Pour the cream sauce over the chicken and veggie mixture and stir to combine well. Spoon the mixture into 6-8 individual oven-safe dishes (such as ramekins).

Preheat the oven to 375° F.

Place the pot pie dishes on a baking sheet for easy transfer in and out of the oven. Place in the preheated oven and bake for 20-25 minutes, or until golden brown. Serve immediately.

Black Forest Cupcakes

This is a recipe from the ever popular, Annie's Eats. I made them once for a meeting at work and everyone loved them!  One of my coworkers raved and raved about these to her family.  Because of the rave reviews, her Daughter-In-Law wanted me to make cupcakes for her Son's Graduation party.  So, I prepared myself to make an array of cupcakes.  She requested two dozen of these cupcakes.  I was happy to oblige.

The major change that I made was that I used this Chocolate Cupcake recipe instead of the one that she uses.  The reasons why I love this specific recipe is because it always is so moist and chocolate-y.

Other than that, I followed her recipe exactly.

Black Forest Cupcakes
From: Annie's Eats
Originally from: Martha Stewart Cupcakes
Frosting adapted from: Wilton

For the cherry filling:
16oz frozen cherries, thawed
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice

For the frosting:
1 1/2 cups heavy cream, chilled
6 tbsp. powdered sugar
1 tsp. vanilla extract

For the garnish:
Chocolate shavings

To make the filling, drain the thawed berries, reserving the juice in a liquid measuring cup. Add enough water so that the total liquid equals 1¼ cups. Add the liquid to a medium saucepan with the sugar and cornstarch. Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken. Continue whisking so no lumps form. Once thickened, remove from the heat and whisk in the lemon juice. Fold in the drained cherries with a spatula. Stir in the kirsch, if using. Cover and chill until ready to use. (The filling will continue to thicken as it chills.)

To fill the cupcakes, use the cone method to remove a portion from the center of each cupcake. Fill each with a spoonful of the cherry filling.

To make the whipped cream frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed. While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time. Whip the cream until stiff peaks form. (Be careful not to overbeat!) Fold in the vanilla extract.

Frost the filled cupcakes with the whipped cream. Garnish as desired with cherries and chocolate shavings. Refrigerate until ready to serve.

Strawberries & Cream Pie

I first made this pie about two years ago.  My Husband has been begging for one ever since.  I am not sure why I haven't made it for him since then, it's super easy and very delicious.

The first time that I made this I think I used a graham cracker crust. However, this time I used the pie crust that it calls for and I thikn it definitely needs the pie crust. 

Also, the recipe that I followed says to leave the strawberries whole but I don't think that it looks very attractive that way so I sliced up my strawberries.  As I was slicing the strawberries, I thought about layering the cream mixture on top of the pie crust, then some sliced strawberries and then more cream, repeat.  But by the time I assembled the pie, I forgot about that.

I made this pie and gave my Husband a Father-To-Be Father's Day card as his Father's Day presents. He was a happy man!  Since it makes two pies, we brought one up to my Father-In-Law as well.  I was going to bring it to my Parents house for Father's Day but I had some leftover cupcakes from something else that I brought down there.

I definitely plan on making this again, perhaps I'll make it annually for Father's Day for him.

Strawberries & Cream Pie

From: The Way the Cookie Crumbles

Originally from: Pillsbury's Complete Cookbook



Serves 8-10

1 cup cold heavy cream, divided
8 ounces cream cheese, softened
1/3 cup (2.33 ounces) sugar
¼ to ½ teaspoon almond extract
1 pie crust for a 1-crust pie, completely baked and cooled
2 pints fresh whole strawberries, hulled
2 ounces bittersweet chocolate, finely chopped
I melted some chocolate almond bark that I had leftover and drizzled that on the pie

1. In a medium bowl (or the bowl of a standing mixer fitted with the whisk attachment), beat 1 cup minus 1 tablespoon of the cream on medium speed. When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.

2. In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and extract and continue beating until combined.

3. Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated. Evenly spread the cream mixture in the pie crust. Arrange the strawberries over the filling.

4. Melt the chocolate with the remaining 1 tablespoon cream over very low heat, stirring constantly, or in the microwave on medium power, or in a double boiler. Drizzle the chocolate over the strawberries. Refrigerate the pie until set, about 1 hour.

My version of a Green Monster Smoothie!!

This afternoon I was going to have some fruit as a snack.  I had mangoes, bananas & apples available.  I didn't feel like eating them seperate (aka: cut up in a bowl) so I decided to make a smoothie out of it.

There is no real recipe to this, smoothies are very versatile and you can make them as you wish with whatever ingredients you want.

I cut up a mango, added a banana and a couple splashes of orange juice.  Mixed it all up in my Magic Bullet and then added the last of the spinach we had in the refrigerator to get a dose of veggies! :)

Matt came home from work and said "What the heck is that!" I made him try it and he actually liked it. I've purchased those frozen smoothie packs from the grocery store before, but I like this because I know exactly what is in it.  No added sugars, preservatives or anything.  Just fruit & a little juice.

I definitely want to make more smoothies for breakfasts, snacks or even as desserts!

Pantry Organization!

In the last few months, we revamped our downstairs closet/pantry.  We had a nice closet area under our stairs but it wasn't really functional for hanging coats and such.  Our kitchen also lacks some functional cupboard space so I decided to make the closet work for us!  We had a bookcase in there that we were using as a pantry but it was small and unorganized.

So, I was at Target one day with my Mom and we picked up a shelving system on sale.  I'd been eyeing it up for awhile and then when it was on sale, I finally made my purchase!

Fast forward a couple of days and we've got the shelving system all set up.  I love having more storage options and we can even store our garbage bags, paper towels and some larger cooking items like our pizza oven in there.

We've now come to the point where our pantry is chock full and the organization seems to be lacking. Since I am a Thirty-One consultant, I decided to use some of our products to help me spruce things up.  So far, I only have one organized area but I plan to get many, many more so that I have a complete & fully stocked pantry!

I purchased a Square Utility Tote in Lotsa Dots and had it embroidered in purple font, style 13. I then purchased two Littles Carry-All Caddys to put inside.  The tote will actually fit four, I just need to get a couple more!

I plan to put some of my small baking items in the Littles Carry-All Caddys.  I'm thinking about putting my piping bags in one of the Littles, my cupcake wrappers & decorations in another, my food colorings in another and I'm undecided so far on the fourth.  I'll be sure to update when I figure it out!

My next purchase will be more Square Utility Totes and I plan to label one "snacks" for all those breakfast bars, granola bars etc.  I am thinking about one that says "veggies" and one that says "fruits" as well for all of those canned items.  I'll always know when I need to purchase more or when I've got plenty based on how full my tote is!

If you're unfamiliar with Thirty-One, here are a few facts!

Thirty-One is more than just a company. We are people who believe in celebrating, encouraging and rewarding others for who they are. Through God’s strength, we’ve built a family of individuals who feel women deserve to treat themselves and those around them to something special. Our commitment is to provide women with a fulfilling, enjoyable and rewarding experience one person at a time.    -Source

Thirty-One offers purses, accessories, storage organizers (like I'm using) and more!  There really is something for everyone and our products make great gifts!

Don't know a Thirty-One consultant in your area?  We can do a virtual party and you'll get free products, half price products and Host Exclusive products just for hosting.  As host, all you need to do is advertise your party to friends & family using the link I provide you.  Super easy!

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How cute is this outfit paired with our Cindy Tote in Black Parisian Pop?

Eggs for breakfast sandwiches

Thank you Pinterest! (Click that link to follow my boards)

I saw this floating around on Pinterest awhile back and finally decided that I needed to make some eggs for quick and easy breakfast sandwiches.  I definitely need to eat breakfast in the mornings and I need something substantial.  I can't just have a yogurt or apple or something, I'd be hungry a half hour after eating it!

This is the perfect solution.  The eggs are ready to go each morning and I just need to grab an english muffin, a slice of cheese and I'm out the door.  I usually eat at work so I bring all of my supplies to work and am able to make a hearty, tasty breakfast at work!

As you can see, I put some spinach in a few of the egg wells. It was a little tricky getting the spinach to stay under the egg, so that it would cook IN the egg and not float to the top.  It took a little maneuvering with a fork but it all worked!

Spray your muffin pan with some non-stick cooking spray. Crack one egg into each well.  Sprinkle the eggs with a little salt & pepper or whatever seasonings that you'd like.  Bake in the oven at 350 for about 15 minutes.  You could cook them for a bit less if you wanted a runny yolk.  However, I wanted to be sure that the eggs were fully cooked.

Store your cooked eggs in a tupperware container in the refrigerator for about a week.  Use your judgement though.  If they look/smell bad, I wouldn't eat them. I made a dozen of these, so that lasted my Husband and I only 6 days, which was perfect for our work week.

Taco Salads with Rice

Here's a great recipe for the upcoming Cinco de Mayo weekend or any large gathering!  You can make this to feed two people, five people or 25 people!  Make a big batch for your next tailgate party, Birthday or even those "Quick! Company is coming!" situations.

The idea is super simple and the preparation is even easier.  You can tailor this to your personal taste as well.  Don't like white rice?  Skip it.  Want spicy salsa? Use it.  Want to use Doritos instead of Fritos? Go for it.

The recipe below is what we used for the ones I made.  We made enough so that we had leftovers for the next day.

Taco Salads with Rice
AKC original recipe
Ingredients:
1 lb cooked, drained ground beef
4 servings of cooked instant white rice
Fritos chips

Your favorite toppings such as:
Shredded Lettuce
Shredded Cheese
Salsa
Sour Cream
Guacamole

Cook your ground beef and drain when cooked.  While the ground beef is browning, cook your rice. When both your ground beef and rice are cooked, assemble your plate (or bowl if you choose!)  I started with rice, added some fritos, ground beef and then my lettuce, cheese and sour cream.

Mix it all up, add some salsa and enjoy!!

It's really silly to have a recipe for this since it's SO easy.  It's really all about what you want on your taco salad and how you want to prepare it.

The Best Chocolate Cake You'll EVER eat!!

Seriously.  This cake is good.  I made this cake in a 9x13 pan for a dinner get together at my Parent's house.  There were four kids and eight adults and there were maybe 6 pieces left.  The kids enjoyed it, the adults enjoyed it, it was even good as leftovers!

As you can see, everyone was eager to get a piece of this deliciousness!

Hershey's "Perfectly Chocolate" Cake
Recipe from: Hershey's

Ingredients:
2 cups sugar

1 and 3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1 and a 1/2 teaspoons baking powder

1 and a 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Directions:

Preheat your oven to 350*.  Prepare two 9-inch cake pans.

Stir together all of your dry ingredients.  Add eggs, milk, oil & vanilla.  Beat on medium speed for about two minutes. Stir in your boiling water.  Mix until the water is combined thoroughly.  The batter will be very thin.

Bake 30-35 minutes or until a toothpick/knife inserted in the cake comes out clean.  Cool in the pan for 10 minutes and then allow to cool on a cooling rack.

On the website there are directions for making this as cupcakes, bundt cake or 8inch cakes. I've made it as cupcakes before and they've been just as tasty but I still think the cake reigns supreme!

The cake is so moist.  My only complaint is that the cake is so moist that it's sticky which makes it a little tough to handle.  I wonder if reducing the amount of hot water added would help that a little? Maybe I'll try that next time!

Frosting
Recipe from: The Little Kitchen

Ingredients:
1 cup of milk
1 (3.4oz) pkg vanilla instant pudding
8 oz of cream cheese at room temperature
1 (12oz) container of Cool-Whip

Mix the dry instant pudding mix with the cup of milk until incorporated well and the pudding begins to settle.

In a seperate bowl, whip the cream cheese up a little bit and then add the Cool-Whip.  Mix well.  Add the pudding mixture to the cream cheese mixture and whip until everything is incorporated.

Frost the cake when completely cool.  I would suggest make either a double batch or 1.5 batches of frosting if you want to do a layered cake.  Because the cake is so moist, you don't need much frosting in the middle of the layers. However, you might like a little extra to cover the cake.

Tip:  Be sure you let your cream cheese fully come to room temperature. When I made this as the 9x13 cake I allowed it to fully come to room temperature and the frosting was a smooth, velvety texture.  When I made it to frost the 9-inch layered cake, I wasn't patient enough and there were small lumps in the frosting mixture.  Since this 9-inch cake was just for fun, I didn't care enough to try and fix it. That's why you don't see a picture of the cake frosted as a whole.

Red Velvet Cupcakes, again!

I've made Red Velvet Cupcakes before and have posted them here.  I made these for Valentine's Day this year and brought them into work.  I made about five dozen cupcakes, took four dozen to work and shared the other dozen with my Parents, Sister & her Boyfriend as well as a Friend of mine and her Daughter. 

These cupcakes are definitely a crowd pleaser and they're honestly so simple to make! 

Aren't these cupcake boxes cute?  I think I got them awhile back at Target in their Dollar Spot.  The heart decoration on the bottom left, is from a candy melt mold.  I've never used candy molds before but they didn't exactly work out nicely when you tried to pop them out.  The top two cupcakes, I did those decorations freehand on wax paper with melted candy melts.  Once they were dry, I plucked them off the wax paper and adorned my cupcakes with them. 

Once again, my coworkers went gaga for these cupcakes.  I was happy to share them and they really made my day with their sweet compliments about the presentation of the cupcakes.  My local Target gave me some plastic cupcake carriers that made transportation to work so easy! 

Product Review: This review is not compensated or sponsored by Reynold's.  Their new "Baked For You" cupcake liners are amazing.  They are foil lined and they keep their vibrant color and design.  They don't get oily or greasy like other cupcake liners.  I've only ever used the Black Damask design since I found them at a grocery store at a mega discount!  I hope to find them again for a decent price (maybe with a coupon) so I can continue to use them.  They really work well and add a little oomph to your cupcake presentation!  I can't wait to use the Pink Damask, Tiffany Swirl and Dots liners! How cute would those Monkey liners be for a child's Birthday Party?

Thick & Chewy Chocolate Chip Cookies

At work, I am in charge of ordering the food for our monthly staff meetings.  The hardest part about it is staying within the $7/person budget while maintaining variety.  There are a lot of meetings at work for a lot of different groups so I don't always want to fall back to old favorites.  It's hard enough to order the meal within budget, so it's rare that I can also order dessert and still stay within the budget. 

One day, a coworker asked me if I could order dessert too.  I told her that I had just found a really great  recipe so I would bring some homemade cookies.  It would keep us within budget and I'd get to do some baking! So, the night before the meeting, I went home and baked about six dozen batches of cookies. 

Everyone raved and raved about these cookies.  They were thankful for a dessert option and so many people kept asking and saying "How did you get them so soft?" "What's the secret ingredient?" "Did you really make these?" "Can I have the recipe?" "I can't make a Chocolate Chip Cookie to save my life!" 

Needless to say, they were happy and so was I!  I was able to do something that I love [baking] and I didn't let them go to waste or have six dozen cookies sit around my house. 

Thick & Chewy Chocolate Chip Cookies

Recipe from: Annie's Eats

Ingredients

2 cups plus 2 tblsps all-purpose flour 

1/2 teaspoon baking soda
1.2 teaspoon salt
12 tblsp unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg egg plus 1 egg yolk
2 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 325*

In a medium bowl, whisk your dry ingredients together.  Set them aside.  With an electric mixer, mix butter and sugars until thoroughly combined.  Beat in the egg, egg yolk and vanilla until combined.  Add the dry ingredients and beat at low-speed just until combined.  Stir in the chocolate chips.

On Annie's blog, she says to roll a scant half cup of dough in your hands, pull it apart and put the jagged edges up on your baking sheet.  I skipped this and just used a Pampered Chef cookie scoop.  Much, much easier.  They turned out just fine. 

Bake for approximately 11-14 minutes, rotating your cookie sheets halfway through the baking time. 

Be cautious to not overbake the cookies.  They're going to turn out crisp enough to hold their shape and form but yet, ooey, gooey and chewy.  That's just how I like my cookies!  I am happy to say that I've found my go-to recipe for Chocolate Chip Cookies! .