The crust for this recipe is not a pastry like a traditional pot pie (more of a quick bread).
Filling:
1 can Cream of Chicken Soup
Water or chicken broth
About 1 1/2-2 cups Vegetables of choice, cooked
1-2 cups chicken, cooked and diced
Cheese
Crust:
2 eggs
1 cup milk (powdered works fine)
1 1/2 tablespoons oil
1 cup flour (depending on personal preference whole wheat works fine)
1/4-1/2 cup parmesan or other cheese (optional)
Mix Cream of Chicken soup with 3/4 can water or chicken broth (I just use the water I cook the chicken in). Pour into greased 9x13" pan and stir in chicken and vegetables. Sprinkle cheese on top.
For crust beat eggs in boil, add milk and oil. Blend with hand mixer or beat by hand until mixed. Add flour. Beat. Pour over filling. Smooth top. If desired sprinkle with parmesan or other cheese.
Bake uncovered at 400°F for 20 minutes.
Let stand for 15-20 minutes.
*The origianl recipe (upside down pizza) supposedly freezes well and you can let thaw then reheat. I haven't tested the recipe frozen, but all the ingredients freeze well so I think it'd work.
Wednesday, April 29, 2009
Monday, April 20, 2009
Michele'sEasy Brownies
This recipe came from my mom's amazing friend . . .
2 cubes Butter
8 T Cocoa
2 C Sugar
4 Eggs
1 1/2 C Flour
2 t Vanilla
Melt butter over medium heat, add cocoa, stir well, remove from heat. Stir in sugar until well combined. Add eggs one at a time, making sure to mix well between additions. Add flour and Vanilla, stir well. Pour into un-greased 9x13 baking dish. Bake at 350 for 25 minutes.
**I ALWAYS cut way back on the butter and the cocoa. I cut the cocoa in half, and I cut the butter almost in half. Last time I put in 1 cube butter and then added in a little bit of olive oil to get the consistency I wanted.
2 cubes Butter
8 T Cocoa
2 C Sugar
4 Eggs
1 1/2 C Flour
2 t Vanilla
Melt butter over medium heat, add cocoa, stir well, remove from heat. Stir in sugar until well combined. Add eggs one at a time, making sure to mix well between additions. Add flour and Vanilla, stir well. Pour into un-greased 9x13 baking dish. Bake at 350 for 25 minutes.
**I ALWAYS cut way back on the butter and the cocoa. I cut the cocoa in half, and I cut the butter almost in half. Last time I put in 1 cube butter and then added in a little bit of olive oil to get the consistency I wanted.
Tuesday, April 7, 2009
Quick Rise Bread Sticks
We made these all the time in the cooking class I was a TA for in college. They are from the recipe book Family Fare: For the People Who Matter Most, by Janet Stocks. People love these so they go fast! Insead of taking the time to shape them I usually double the recipe and then just roll them out on a greased jelly roll/sheet cake pan and cut with a pizza cutter. Best fresh out of the oven. Enjoy!
1 c. warm water
1 T. yeast
1 T. sugar
2 T. olive oil
1 t. salt
2-3 c. bread flour*
Dissolve yeast and sugar in warm water. Add olive oil, salt and flour and knead until smooth and elastic. Let rest for 10 minutes. Shape into bread sticks and place on greased baking sheet. Brush with melted butter and a mixture of ¼ c. Parmesan cheese, ½ t. garlic salt, and 1 t. dried parsley (or whatever seasonings you desire). Let rise 10 minutes. Bake at 375 F for 20 minutes or until golden brown. Yield: 16 bread sticks
*They probably turn out better with the bread flour, but they also work fine with regular all-purpose flour (which is what I always use).
1 c. warm water
1 T. yeast
1 T. sugar
2 T. olive oil
1 t. salt
2-3 c. bread flour*
Dissolve yeast and sugar in warm water. Add olive oil, salt and flour and knead until smooth and elastic. Let rest for 10 minutes. Shape into bread sticks and place on greased baking sheet. Brush with melted butter and a mixture of ¼ c. Parmesan cheese, ½ t. garlic salt, and 1 t. dried parsley (or whatever seasonings you desire). Let rise 10 minutes. Bake at 375 F for 20 minutes or until golden brown. Yield: 16 bread sticks
*They probably turn out better with the bread flour, but they also work fine with regular all-purpose flour (which is what I always use).
Super Easy Chicken and White Bean Enchiladas
Everytime I make enchiladas they turn out different. :) I liked this one so I wrote it down.
Filling:
1 can white beans, drained and rinsed
1 ½-2 cups cooked and shredded chicken (super easy if you cook chicken in crock pot with a little water)
1 cup salsa
about ¼- ½ cup cheese, grated (you will need extra cheese for top)
about ¼-1/3 cup sour cream
Mix filling together. Roll filling into cooked corn tortillas and place in greased 9”x13” glass pan.
Sauce:
1 can cream of chicken soup
1 (7.76 oz) can of green Mexican salsa medium
about 1 cans worth (maybe a little more) of water that the chicken was cooked in
Pour over pan of filled tortillas. Top with desired amount of grated cheese.
Cover with foil. Bake in preheated oven at 350 F for 30 min. Remove foil and bake another 15 minutes until cheese is bubbling and edges of tortillas are a little crisp.
Yield: About 12 enchiladas
Filling:
1 can white beans, drained and rinsed
1 ½-2 cups cooked and shredded chicken (super easy if you cook chicken in crock pot with a little water)
1 cup salsa
about ¼- ½ cup cheese, grated (you will need extra cheese for top)
about ¼-1/3 cup sour cream
Mix filling together. Roll filling into cooked corn tortillas and place in greased 9”x13” glass pan.
Sauce:
1 can cream of chicken soup
1 (7.76 oz) can of green Mexican salsa medium
about 1 cans worth (maybe a little more) of water that the chicken was cooked in
Pour over pan of filled tortillas. Top with desired amount of grated cheese.
Cover with foil. Bake in preheated oven at 350 F for 30 min. Remove foil and bake another 15 minutes until cheese is bubbling and edges of tortillas are a little crisp.
Yield: About 12 enchiladas
Soft & Creamy Cheesecake
This cheesecake is sooo good! It is also incredibly easy and always turns out.
8 oz. cream cheese, softened (I use 1/3 less fat cream cheese)
1 c. sour cream
1/2 c. sugar
1/2 tsp vanilla
1 9-inch graham cracker crust
2/3 of a 1 lb. 5 oz. can cherry pie filling or other topping (optional)
Combine cream cheese, sour cream, sugar and vanilla and beat until smooth. Pour into pie shell. Bake at 375 degrees for 15-20 min. or until just set. Chill. Spoon pie filling over top. Chill. This cheesecake freezes well and is also yummy 1/2 frozen 1/2 thawed.
8 oz. cream cheese, softened (I use 1/3 less fat cream cheese)
1 c. sour cream
1/2 c. sugar
1/2 tsp vanilla
1 9-inch graham cracker crust
2/3 of a 1 lb. 5 oz. can cherry pie filling or other topping (optional)
Combine cream cheese, sour cream, sugar and vanilla and beat until smooth. Pour into pie shell. Bake at 375 degrees for 15-20 min. or until just set. Chill. Spoon pie filling over top. Chill. This cheesecake freezes well and is also yummy 1/2 frozen 1/2 thawed.
Oatmeal-Raisin Scones
1 c. flour (whole wheat works fine)
1/2 c. raisins, coarsely chopped
3 T. brown sugar
1/2 tsp. cinnamon (I put 1 tsp.)
1/3 c. butter or margarine (I put 1/4 c.)
1/4 c. currants or miniature choc. chips (optional)
1 c. quick cooking oats
1 1/2 tsp. baking powder
1 beaten egg
1/4 c. milk (powdered milk is easy to use and cheaper)
Additional milk
In a bowl combine flour, sugar, baking powder, and cinnamon. Cut in butter or margarine until mixture resembles coarse crumbs. Stir in oats and raisins, currants or chocolate pieces. Combine egg and 1/4 c. milk, add to flour mixture. Stir just until moistened (will be sticky).
On a lightly floured surface, pat dough into a 7 inch circle. Cut into 12 wedges; place on a baking sheet. Brush with milk. Bake at 400 degrees for 10-12 minutes or until light brown. Serve warm. Makes 12.
You can leave the raisins out and just make oatmeal scones. I think they would be yummy with chopped nuts in them. Last time I made them I added little bits of cut up strawberries so really any fruit can be added too.
1/2 c. raisins, coarsely chopped
3 T. brown sugar
1/2 tsp. cinnamon (I put 1 tsp.)
1/3 c. butter or margarine (I put 1/4 c.)
1/4 c. currants or miniature choc. chips (optional)
1 c. quick cooking oats
1 1/2 tsp. baking powder
1 beaten egg
1/4 c. milk (powdered milk is easy to use and cheaper)
Additional milk
In a bowl combine flour, sugar, baking powder, and cinnamon. Cut in butter or margarine until mixture resembles coarse crumbs. Stir in oats and raisins, currants or chocolate pieces. Combine egg and 1/4 c. milk, add to flour mixture. Stir just until moistened (will be sticky).
On a lightly floured surface, pat dough into a 7 inch circle. Cut into 12 wedges; place on a baking sheet. Brush with milk. Bake at 400 degrees for 10-12 minutes or until light brown. Serve warm. Makes 12.
You can leave the raisins out and just make oatmeal scones. I think they would be yummy with chopped nuts in them. Last time I made them I added little bits of cut up strawberries so really any fruit can be added too.
Thursday, April 2, 2009
Quick and Easy Pizza Crust
My friend shared this crust recipe with me. It is basically a biscuit recipe, but it works well when you want to make pizza and you don't have the time to let it raise.
2 Cups flour
2 teas Baking Powder
1 teas Salt
2/3 cup Milk
1/4 cup Oil
Just mix this up and then roll it out. It is the perfect amount for a cookie sheet pizza, it is too much for a regular round pizza pan. Put your favorite toppings on it and bake at 350 for about 12-15 minutes, or until it is golden brown and the cheese is melted and bubbly.
2 Cups flour
2 teas Baking Powder
1 teas Salt
2/3 cup Milk
1/4 cup Oil
Just mix this up and then roll it out. It is the perfect amount for a cookie sheet pizza, it is too much for a regular round pizza pan. Put your favorite toppings on it and bake at 350 for about 12-15 minutes, or until it is golden brown and the cheese is melted and bubbly.
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