Double Crust Pot Pie

2 pie crust recipes (a recipe is below or you can use refrigerated store bought)
1 pound skinless boneless chicken breast, cubed
1 cup carrots, sliced
1/2 cup sliced celery (about one stalk)
1/3 cup unsalted butter
1/3 cup chopped onion
1 tsp. minced garlic
1/3 cup all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 3/4 cup chicken broth
2/3 cups half-and-half
1 cup peas
1 large egg, beaten

Prepare the pie crust (make from scratch or use refrigerated pie crust) and chill for 2 hours if making from scratch.
In a large saucepan, combine the chicken, carrots and celery. Add water to boil for 12 minutes. Remove from heat, drain and set aside. In a large skillet, cook butter, onions, and garlic over medium heat, stirring occasionally until butter is slightly brown and onions are clear. Whisk in the flour, salt, black pepper, thyme, chicken broth and half-and-half. Cook and whisk until all flour lumps are gone, then simmer over medium-low until thick, about 10 minutes. It needs to be very thick gravy. Remove from heat and set aside.
Preheat oven to 425 degrees. Roll out half the dough (one crust) on a floured surface until 12 inches in diameter. Place dough into a 9 inch pie crust and fit it (trim edges, smooth down into the bottom, etc.) Place chicken mixture on the crust. Place peas on top of the chicken mixture. Pour gravy on top of peas. Roll out second pie crust and cover the pie with it, sealing the edges with a fork or pinching with fingers. Slice a few small slits in the tops of the top crust for steam to escape. With a pastry brush, brush top crust and edges with the beaten egg.
Bake 32-38 minutes or until crust is golden brown. You may use a pie crust shield to keep the crusts from browning too soon. Cool for 10 minutes before serving. Leftovers are awesome and can be stored in the fridge for about 5 days.

I got this recipe from sallysbakingaddiction.com
There are some really good recipes on her blog!


Pie Crust Recipe: (makes one crust, so double for this recipe is in parenthesis)
1 1/2 cups sifted flour (3 cups)
1/2 tsp. salt (1 tsp.)
1/2 cup shortening or cold butter (1 cup)
4-5 Tbsp. cold water (8-10 Tbsp.)

Mix flour and salt together. Cut in the butter or shortening with a pastry blender until looks like coarse crumbs. Mix in cold water one tablespoon at a time until the dough comes together. Then wrap  tightly with plastic wrap and chill for 2 hours for this recipe. 

Spicy Potato Curry

I like to pilfer recipes from other websites. I got this from allrecipes.com and altered it, of course. For one thing, I HATE tomatoes...I know, some of you will likely no longer look at another recipe of mine, but I am sticking to this! I really, really, really, don't like them. Ironically, I love ketchup and salsa. Weird. There's something about the chemical process of cooking them that makes the tomatoes not "of the devil" any more. I still avoid them, however, so this recipe says the tomatoes are optional, even if they are "cooked."  Enjoy!

4 medium potatoes
2 Tbsp. vegetable oil
1 yellow onion, diced
3 cloves minced garlic
4 tsp. garam masala
2 tsp. cumin
3/4 tsp.-1 1/2 tsp. ground cayenne pepper (obviously 3/4 tsp. will be more mild)
4 tsp. curry powder
1 inch ginger root, minced (I used about 1 Tbsp.)
2 tsp. salt
1 (14.5 oz.) can on diced tomatoes (OPTIONAL--it's great without them!)
1 (15 oz.) can garbanzo beans/chick peas
1 (15 oz.) can peas
1 (14 oz.) can coconut milk

Okay, so I altered this part too! I cut up the potatoes into chunks and put them in my pressure cooker to cook.  You can also boil them until almost tender. Original recipe says to keep them whole.

In large skillet, heat vegetable oil on medium heat and add onions and garlic. (I usually add the garlic a little after the onions as garlic seems to cook faster.) Cook until onions are translucent, about 5 minutes. Season with the garam masala, cumin, cayenne pepper, curry, ginger and salt. (I put these all in a prep bowl before starting the recipe.) Cook about 2 more minutes. Add garbanzo beans, peas and potatoes (and tomatoes if using them). Pour coconut milk in and simmer for 5-10 minutes on low. Can be served plain, over rice, or inside roti. Could also be eaten with naan. Makes probably about 6-8 servings, depending on what you are serving with it. Delicious!!

Golden Peanut Bars

This recipe came from an Eagle Brand Holiday Magic in Minutes recipe booklet. It's not as sweet as I anticipated, but it was still delicious! I mean, I can tolerate super sweet! Some people can't eat straight spoonfuls of brown sugar, though. This is for those people. :) Enjoy! (Mine were slightly over-done so I altered the recipe to reduce baking time.)

2 c. flour
3/4 c. brown sugar
1 egg, beaten
1/2 c. (one stick) cold butter
1 cup finely chopped peanuts
1 (14 oz.) can of sweetened condensed milk
1/2 c. peanut butter
1 tsp. vanilla

Preheat oven to 350 degrees. Combine flour, brown sugar, and beaten egg in a bowl. Cut in the cold butter with a pastry blender until crumbly. Reserve 2 cups of the crumble mixture and press the remaining crumbles into the bottom of a 9" X 13" pan. Bake 15 minutes or until slightly browned. Meanwhile, beat peanut butter, sweetened condensed milk and vanilla in a bowl. Spread over the baked crust when it comes out of the oven. Top with reserved 2 cups of crumbles. Bake 20-25 minutes or until slightly browned. Cool and cut into bars.

Cast Iron Skillet Brownies

Baking brownies in a cast iron skillet? Yup. Cast iron goes nicely in the oven too!

1/2 c. butter
1 c. sugar
2 eggs
1-2 tsp. vanilla
1/2 c. flour
3/4 c. cocoa powder
1/2 tsp. salt
1/4 tsp. baking powder

Preheat oven to 350 degrees. Grease an 8" diameter skillet and set aside. Melt butter in a saucepan on the stove top or in the microwave in a glass bowl. Pour melted butter into a mixing bowl. Add sugar, eggs and vanilla to the bowl. In a separate bowl, combine the flour, cocoa powder, baking powder and salt. Pour dry ingredients into wet mixture and combine well as to have no lumps. Spread into the greased cast iron skillet. Bake 25 minutes; brownies should be soft when removed from the oven. Do not over-bake. I used a 10" skillet and should have reduced the time as they were slightly over-done in the picture. Enjoy!

Fettuccine Alfredo II

I got this recipe from my brother who makes the best food! 

¾ lb. dried fettuccine

7 Tbsp. butter, divided

½-1 cup finely grated Parmigiano-Reggiano cheese

2/3 cups heavy cream

¼ tsp. salt

¼ tsp. pepper

Cook fettuccine according to package directions with salt, reserving ¼ cup of liquid when finished cooking. Drain pasta. Thinly slice 3 Tbsp. of butter and set aside. When pasta is cooked, melt 4 Tbsp. butter in a frying pan over low heat. Add pasta and toss to coat, lifting strands with tongs. Add cheese, reserved pasta water, cream, the 3 Tbsp. of set-aside butter, salt and pepper. Toss to combine well. Sprinkle with cheese and serve immediately.

I love adding crumbled bacon to this, or broccoli. Yum!

Jam-filled Hand Pies

1 ¾ cups flour

1 Tbsp. sugar

½ tsp. salt

¾ cup cold butter

1 egg, lightly beaten

2-4 Tbps. Milk

6 Tbsp. jam (I used homemade raspberry jam)

Stir flour, sugar and salt in a bowl. With a pastry blender, cut in the cold butter until it looks like coarse crumbs. Stir in egg and sprinkle in one tablespoon of milk at a time into flour mixture just until the dough comes together. Knead gently a few times until the dough holds together and can be rolled. Roll about 1/8 inch thick on lightly floured surface. Cut with large cookie cutter hearts or make rectangles or squares using a knife or a small baking rotary blade. Cut pairs of the same size and shape. Spread jam onto the middle of half of the cutouts. Moisten edges of the jam side of the pastry and place a matching pastry cutout on top. Seal edges by pressing with a fork. Brush tops with milk. Bake on a parchment papered cookie sheet for about 17 minutes (oven may vary) or until the tops begin turning golden.

You can also cut out hearts (or whatever seasonal shape) and attach them with milk to the tops of pastries to make them decorative. They can also be glazed for decoration.

Better Homes and Gardens, Feb 2019 p.97

Cake Donuts

2 cups flour

½ cup sugar

1 tsp. salt

1 tsp. baking powder

¼ tsp. cinnamon

Dash of nutmeg

2 Tbsp. melted butter

½ cup milk

1 beaten egg

Oil for frying, about a quart

Heat oil in a deep pan to 375*. (For my stove it was about medium-low.) Stir or sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in the milk and egg until smooth. Knead lightly a few times on a floured flat surface. Roll out to ¼ inch thick and cut with either a donut cutter or large and smaller round cutters. Drop into hot oil and turn over once when golden. Drain on paper towels.

I rolled half of mine in a cinnamon and sugar mix. The other half I glazed with a milk, powdered sugar and almond extract glaze and immediately applied some Valentine sprinkles on top.