Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

fluffernutter cupcakes

Ingredients

• Servings: 12
• cupcake:
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup firmly packed light brown sugar
• 5 tablespoons creamy natural peanut butter
• 2 tablespoons unsalted butter, softened
• 3/4 cup mashed ripe bananas
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk
• frosting:
• 3/4 cup marshmallow fluff
• 2 tablespoons unsalted butter, softened
• 2 tablespoons vegetable shortening
• 1 teaspoon vanilla extract
• 1 1/2 cups confectioners' sugar, or as needed
• 2 tablespoons milk

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). line 12 muffin cups with paper liners.
• sift flour, baking powder, baking soda, and salt together in a bowl.
• beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
• beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
• beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
• spread frosting over cupcakes or pipe through a pastry bag.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

honey zserbo

Ingredients

• Servings: 12
• 4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 cup confectioners' sugar
• 1/3 cup unsalted butter
• 2 eggs, beaten
• 1/4 cup honey, warmed
• 1/4 cup sour cream
• 2 cups confectioners' sugar
• 3/4 cup vanilla sugar
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup unsalted butter
• 1/4 cup confectioners' sugar for dusting

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• in a large bowl, stir together 4 cups of flour, baking soda and 1 cup of confectioners' sugar. cut in 1/3 cup of butter using a pastry blender or by pinching between your fingers until the mixture is crumbly. make a well in the center, and pour in the eggs, honey and sour cream. stir until dough comes together.
• divide into 4 equal pieces. roll each piece of dough out into a equally large rectangle about 1/8 inch thick. place on the prepared cookie sheets.
• bake for 15 minutes in the preheated oven, or until firm and lightly golden. bake in batches if you do not have enough room for all of the sheets at once. set aside to cool.
• in a saucepan over medium heat, stir together 2 cups of confectioners' sugar, vanilla sugar, and 1/4 cup of flour. gradually mix in the milk until smooth. cook and stir until thick and dense like porridge. remove from the heat, and stir in the butter. allow to cool.
• when the pastry sheets and filling are both cool, spread 1/3 of the filling one sheet. top with another sheet, and another third of the filling. repeat, once more, ending with the final sheet of pastry on top. slice into rectangles, and dust with confectioners' sugar before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Cheese Danish

Ingredients

• Servings: 18
• 1 (24 ounce) carton cottage cheese
• 3 apples - peeled, cored and thinly sliced
• 1 teaspoon lemon juice
• 1 (8 ounce) package cream cheese, at room temperature
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 3 tablespoons white sugar for decoration

Recipe

Preparation Time: 55 mins Cook Time: 20 mins Ready Time: 1 hr 15 mins


• place the cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. pat dry with paper towels and set aside for 5 to 10 minutes.
• place apples in a bowl, and sprinkle with lemon juice to prevent browning.
• combine the cream cheese, drained cottage cheese, 1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer, and mix 1 to 2 minutes on high speed, until almost smooth.
• preheat an oven to 400 degrees f (200 degrees c). line two baking sheets with parchment paper.
• cut each of the puff pastry sheets into 9 pieces; you should have 18 total. roll the pieces out, one at a time, to make 5 x 5-inch squares. to ensure the pastries puff up, avoid using too much pressure or rolling over the edges of the dough.
• place a square in front of you so that it looks like a diamond. spoon a generous amount of cheese filling down the middle of each square, leaving 1/4 inch of room at the top and bottom edges. fan out 4-5 slices of apple down the center of each cheese-filled square. bring the left and right corners together to meet in the center and pinch to seal.
• transfer the danish to a baking sheet and repeat with the remaining pastries. sprinkle sugar over each bundle and bake in the preheated oven until the pastry is golden brown, about 20 minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Day Cupcakes

Ingredients

• Servings: 2
• 2 1/4 cups all-purpose flour
• 1 1/2 cups white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 3 egg whites
• 2 teaspoons vanilla extract
• 1 cup milk
• 1 (1 ounce) package instant sugar-free vanilla pudding mix
• 2 cups skim milk
• 1 (7 ounce) container light whipped cream
• 12 thinly sliced strawberries, or as needed
• 24 fresh blueberries

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 cupcake cups with paper liners. whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
• with a pastry cutter, chop the shortening into the dry ingredients until the mixture becomes crumbly, then beat in the egg whites, vanilla extract, and 1 cup of milk to make a smooth batter. spoon batter into the paper-lined cupcake cups, filling them about 2/3 full.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 22 to 26 minutes. allow cupcakes to cool completely.
• in a bowl, beat together the pudding mix and 2 cups of skim milk until the pudding is thickened, about 2 minutes. allow to stand for 5 minutes to finish thickening. spoon the pudding into a pastry bag with a medium tip.
• to fill and decorate cupcakes, use a thin paring knife to cut a small hole, about 1/2 inch in diameter, into the top of a cupcake. insert the knife about 3/4 of the way down into the cupcake, and remove the core. use the pastry bag to fill the hole with pudding, piping in enough pudding to fill the hole flush with the top of the cupcake. frost the tops of the filled cupcakes with light whipped cream, spreading it into a smooth layer.
• place a blueberry in the center of each cupcake. around the blueberry, arrange 5 slices of strawberry, pointed ends outward, to make a star shape. store in refrigerator.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.