Sunday, March 22, 2015

Chicken Pot Pie

Chicken Pot Pie

Pie crust for 1 pie.
1/2 cup butter
1/3 cup chopped onion
1/2 cup flour
1/2 tsp salt
1/4 tsp. pepper
2 cups chicken broth
3/4 cup milk
3 cups cooked chicken, chopped
1 bag frozen mixed veggies OR chopped & cooked potatoes, carrots & peas.

1.  Preheat oven to 425 degrees. Grease a 9 inch deep pie plate.

2.  Prepare your pie crust and roll out two-thirds of it to fit into your pie plate; set aside.

3.  In skillet, melt butter; add onion and saute for 2 minutes.  Stir in flour, salt and pepper; mix well. Add broth and milk; cook until thickened. Mix in veggies and chicken.

4.  Spoon chicken mixture into your pie crust lined pan.  Fill it to the top.  Roll out remaining crust and lay on top of chicken mixture. Fold crusts together around the edges.  Make sure to cut vents in the top crust.

5.  Bake for 15 minutes or until crust starts to brown.  Cover lightly with foil and bake another 20 minutes. Let set for 10 minutes before cutting and serving.

Cheeseburger Casserole

Cheeseburger Casserole

2 cups raw pasta
1 lb. ground beef
1 cup onion, chopped
3 cloves garlic, chopped
2 Tbsp. tomato paste or 1 cup marinara sauce
28 ounces diced tomatoes or 1 cup fresh chopped tomato
2 tsp. oil
3/4 tsp. salt
1/2 tsp. pepper
2 Tbsp. mustard
2 cups grated Cheddar cheese
1/4 cup chopped dill pickle

1.  Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish. 
Cook pasta according to directions.  Drain well. 

2.  Heat oil in skillet; add onions; cook just until softened.  Stir in garlic. Stir in beef and cook until browned; season with salt and pepper.  Stir in tomato paste (or marinara sauce), tomatoes and mustard.  Cook on medium heat for about 5 minutes.

3.  Toss meat and pasta together; put into the baking dish.  Sprinkle with cheese.  Bake for about 12 minutes or until bubbly.  Top with pickles and serve.    Serves 6.

Adapted from a recipe from Brunch Time

Guiness Chocolate Cake

Guiness Chocolate Cake

2 1/2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 1/2 sticks butter
1 bottle Guiness Draught
3/4 cup cocoa powder
1/2 cup sugar
1/2 cup brown sugar
1/2 cup sour cream
2 eggs

1.  Preheat oven to 350 degrees. Grease and flour a bundt pan.

2.  In mixer bowl, mix flour, baking soda, baking powder and salt; set aside.

3.  In saucepan, mix sugars, cocoa, butter and Guiness. Bring to a boil. Keep an eye on it because it'll boil over really quick.  Cool.  Add sour cream and eggs. Mix well.

4.  Add the cocoa mixture to the dry ingredients. Mix on low until just mixed together. Pour into the bundt pan and bake for 45 minutes or until a toothpick inserted in center comes out clean.  Let rest for 15 minutes before turning onto a rack to cool completely.


1 1/2 bricks (12 ounces) cream cheese
1 stick butter, softened
1/2 Tbsp. vanilla
1/4 tsp. salt
3 cups powdered sugar

Beat together cream cheese and butter until fluffy.
Add vanilla and salt.
On low, mix in powdered sugar. Beat well to combine.

**I didn't put the icing on mine and I wish I had because it was a bit dry although it tasted great!

Irish Soda Bread with Guiness Butter

Irish Soda Bread with Guiness Butter

4 cups flour
1 Tbsp. baking powder
1 tsp. salt
3/4 tsp. baking soda
6 Tbsp. butter, cubed
1 1/2 cups raisins
1 Tbsp. caraway seeds
2 eggs
1 1/2 cups buttermilk

1.  Preheat oven to 350 degrees. Grease a 9 inch round pan.

2.  Combine flour, baking powder, salt, baking soda, caraway seeds and raisins. Cut in butter.

3.  Mix the buttermilk with 1 egg. Mix remaining egg with a teaspoon of water; set aside.

4.  Add buttermilk to the dry ingredients. Mix on low just to blend. Turn onto a floured board and knead 10 strokes. Please in the greased pan.

5.  Brush with the egg wash and cut an "X" in the top with a sharp knife.  Bake for 1 1/2 hours.  Cool. Keep wrapped in plastic wrap.

Guiness Butter

2 sticks butter, softened
3 ounces Guiness Draught
3 Tbsp. honey

Beat in mixer. Serve on warm bread.

The butter is:

Home Cured Corned Beef

Home Cured Corned Beef

7 cups water
1 cup Kosher salt
1/2 cup brown sugar
1 cinnamon stick, broken in pieces
1 tsp. mustard seed
1 tsp. black peppercorns
8 whole cloves
8 whole allspice berries
2 bay leaves, crumbled
1/2 tsp. ground ginger
1 bottle Guiness draught
1 medium onion, coarsely chopped
1  4-5 lb. trimmed beef brisket

1.  Place water in a large stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, bay leaves and ginger. Cook over high heat until salt and sugar are dissolved. Remove from heat. Add Guiness. Cool until it reaches 45 degrees. You may have to put it in the refrigerator.

2.  Once cooled, place the brisket in a 2 gallon plastic bag; add the brine. Seal and lay flat inside a container. Cover and place in the refrigerator for 10 days. Turn over once a day.

3.  After 10 days, remove from brine and rinse well under cold water. Place brisket into a large pot; add onion. Cover with water by 1 inch. Set over high heat and bring to a boil. Reduce heat to low; cover and simmer for about 3 hours or until fork tender. Remove from pot and slice across the grain to serve.

Recipe adapted from Alton Brown and my wonderful friend Gene Floyd

Thursday, March 19, 2015

Buttermilk Biscuits (like on the flour bag)

Buttermilk Biscuits

3 cups flour
4 1/2 tsp. baking powder
2 Tbsp. sugar
3/4 tsp. cream of tarter
1/2 tsp. salt
1 1/2 sticks cold butter
1 whole egg, beaten
1 cup buttermilk

Preheat oven to 400 degrees.
Mix together flour, baking powder, sugar, cream of tarter and salt.
Cut in the butter until it resembles small crumbs.
Mix the egg and buttermilk together; add to the dry ingredients; mix well.
Turn onto a floured board and knead for just a minute.
Cut into biscuits with a round cutter.
Place on a greased baking sheet.
Bake for 10 to 12 minutes or until golden brown.

Friday, March 13, 2015

Chicken Enchilada Casserole with Chili Gravy

Chicken Enchilada Casserole with Chili Gravy

1 1/2 lbs. chicken, cooked and chopped
1 recipe of Chili Gravy (recipe follows)
1/2 can (15 oz) corn
1/2 can (15 oz) beans (your choice)*
1/2 cup chopped onion
flour tortillas
2 cups shredded cheese
sliced black olives, optional

1.  Preheat oven to 350 degrees.
2.  Pour thin layer of chili gravy in bottom of a 9 x 13 pan; spread evenly.
3.  Lay tortillas on top and then another thin layer of gravy.
4.  Spread chicken over this.
5.  Mix together the corn, beans and onion. Spread this over the chicken.
6.  Sprinkle on half the cheese.
7.  Top with more tortillas and another layer of gravy.
8.  Top with remaining cheese and olives.
9.  Bake for 30 minutes or until hot and bubbly.

*You can use black beans, pinto beans or whatever type you want. I used kidney beans because that was what I had on the shelf.

Chili Gravy

1/4 cup vegetable oil
1/4 cup flour
1 tsp. black pepper
1 tsp. salt
2 tsp. cumin
2 Tbsp. chili powder
1 tsp. paprika
1 tsp. oregano
1/4 tsp. cayenne
2 cups beef stock

1.  Mix oil and flour in saucepan over medium heat until bubbly.
2.  Add spices and mix in well.
3.  Add beef stock and heat until somewhat thickened.

This makes enough to put on the inside of the casserole. If you want more to ladle over the top when serving, then double the recipe.

Guiness Stout Brownies

Guiness Stout Brownies

1 cup flour
3/4 cup cocoa
1/2 tsp. salt
6 Tbsp. butter, cubed
8 oz. bittersweet chocolate
3/4 cup white chocolate chips
4 eggs
1 cup sugar
1 cup Guiness Stout*
1 cup semi-sweet chocolate chips

1.  Preheat oven to 375 degrees. Line a 9 x 13 pan with foil.
2.  Whisk together flour, cocoa and salt.
3.  In a double boiler, melt butter, bittersweet chocolate and white chocolate chips. Remove from heat. Let cool for a bit.
4.  Beat eggs and sugar on high until light and fluffly - about 3 minutes. Add the melted chocolate; beat until combined.
5.  Mix in flour mixture. Whisk in Guiness by hand. Batter may seem thin.
6.  Pour into prepared pan. Sprinkle with chocolate chips on top. (Some will sink in). Bake for 30 minutes on center rack or until toothpick comes out clean.  
7.  Cool completely. Cut into 36 or 48 brownies.

*Guiness should be room temperature. Pour early so the foam will settle.
If you don't want to use Guiness, then you can use coffee.
You can also change up the flavor of the chips on top.

As you can tell from the picture, I forgot to put the chocolate chips on top. But, they still came out great! Warm them and put some ice cream on top with a bit of chocolate syrup. Yummy!

I don't know where I got this recipe. If it's yours, then please let me know so I can give you credit.

Fresh Strawberry Bundt Cake

Fresh Strawberry Cake

2 sticks butter, softened
2 cups sugar
4 eggs
1 Tbsp. lemon juice
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
8 oz. sour cream
2 1/2 cups flour
12 oz. fresh strawberries (3 cups. whole)
3 to 4 drops red food coloring

1.  Preheat oven to 375 degrees. Grease and flour a 10 inch bundt pan. Sift together flour, baking soda, baking powder and salt. Set aside.
2.  Cream together butter and sugar; add eggs one at a time; stir in lemon juice. Alternately mix in flour and sour cream.
3.  Throw the strawberries in the food processor and pulse a couple of times. Now, stir them into the cake batter.
4.  Pour into the bundt pan. Place in oven and reduce the temperature to 325 degrees. Bake for 60 minutes or until toothpick inserted in center comes out clean.
5.  Cool in pan - on a rack - for 20 minutes. Then, turn out onto a rack to cool completely. 

1 cup strawberries, pureed
1/2 cup butter, softened
1 tsp. vanilla
2 1/2 cup powdered sugar

1.  Place pureed strawberries in small saucepan over medium heat. Boil, stirring often until reduced by about half. This should take about 20 minutes.  Cool.
2.  Beat butter until fluffly; add vanilla.
3.  Mix in powdered sugar - 1 cup at a time. If you want the icing thicker, then add more until you get it to the right consistency. 
4. Mix in the strawberries.  Spread over cake when cooled.

This is a heavy, dense cake. But, it's soooooo good!

Cinnamon Turnovers

Cinnamon Turnovers

1 box Jiffy pie crust mix
butter, softened

Preheat your oven to 400 degrees.
Grease a baking sheet.
Mix up the pie crust as directed.
Roll it out into a large rectangle.
Spread butter over the dough leaving a 1/2 inch edge all around.
Sprinkle with sugar.
Sprinkle with cinnamon.
Roll it up from the long side. Cut into 12 to 15 pieces.
Set on the baking sheet, cut side down.
Bake for about 30 minutes. Keep an eye on them and pull them out when they look lightly browned.

There's no real recipe for these. Mom always made them when she made pies and had leftover dough. Once my sister and I were home from school, they were gone! I hope Mom put some aside for Dad!

Thursday, March 5, 2015

Hot Cross Buns

Hot Cross Buns

1 package (2 1/4 tsp.) yeast
1 Tbsp. plus 1/2 cup sugar, divided
1 cup warm milk
1/4 cup butter, softened
1/4 cup raisins or candied fruit
1 egg
1 tsp. salt
3 1/2 to 3 3/4 c. flour

2/3 cup powdered sugar
1 tsp. butter, softened
1/4 tsp. vanilla
2 to 3 tsp. milk

Dissolve yeast and 1 Tbsp. sugar in warm milk. Make sure it isn't any warmer than 110 degrees.  Let stand 5 minutes.  Add butter, raisins (or candied fruit), egg, salt and enough flour to form a soft dough.
Knead 6 to 8 minutes. Place in a greased bowl.  Cover and let rise for 1 hour.
Punch down; divide into 12 pieces.  Shape into balls. Placce in greased 13 x 9 inch pan. Let rise for 45 minutes.
Bake at 375 degrees for 25 to 30 minutes. Remove to rack to cool.
While buns are cooling, combine the icing ingredients. Using a decorating tip, pipe an "X" on each bun.

Adapted from: 

Monday, March 2, 2015

Mrs. Dash Chili

Mrs. Dash Chili

Have you all ever tried any of this?
Mrs. Dash has a chili seasoning out - no salt! For those of us who need to avoid as much salt as possible, this is great! For the most part, I don't buy these seasoning mixes, but this was on special, so I had to give it a shot.
You add 1 lb. of ground beef and a can of kidney beans. 
It was really, really good and so easy! 
You all should give it a try!

7-Up Biscuits

7-Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-Up
1/2 cup butter, melted

Mix Bisquick, sour cream and 7-Up. Dough will be very soft.  Knead and fold until coated with baking mix. Pat out and cut with a round cutter. Melt butter in the bottom of a baking sheet or a 9 x 13-inch pan. Place biscuits on top of butter and bake for 12 to 15 at 450 degrees or until nice and brown.

**Use extra Bisquick to flour your board.
Pat out to about 1" thick.

Bakery Style Blueberry Muffins with Streusel Topping

Bakery Style Blueberry Muffins with Streusel Topping

2 eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 cup sour cream
1 1/2 cups blueberries

1/2 cup sugar
1/3 cup flour
1/4 cup butter, cubed
1 1/2 tsp. cinnamon

1.  Preheat oven to 400 degrees. Grease 12 regular muffin cups or 6 large.

2.  Mix together four, salt, baking soda and cinnamon.

3.  In a large bowl beat together eggs and both sugars. Add oil, vanilla and sour cream.

4.  Mix the dry ingredients into the wet ingredients. The batter will be lumpy.

5.  Dredge the blueberries in a bit of flour. Gently fold them into the batter. You don't want to smash them. Scoop the batter into prepared muffin cups so they are 2/3 full.

6. Mix the topping ingredients with a fork or pastry blender until it looks like crumbs.  Sprinkle this over the muffin batter.

7.  Bake in your preheated oven for 20 minutes.