Favorite Recipes: Vegetable Pot Pie

We all have those friends who just make us happy by being themselves.  Crystal is like that. Her creative and fun Facebook posts and emails often bring a smile to my face during an otherwise stressful day.  Oh, and she’s an awesome photographer. My kids love how she gets down on their level and plays with them. They forget all about having their picture taken, which actually results in some of the coolest shots of them I’ve ever seen.

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By Crystal Courtney

This recipe is a big hit all fall and winter long around our house. (As well as at potlucks, and as gifts for new parents, or anyone who needs a hot meal delivered.) It is so delicious, you don’t even miss the meat. But if you just can’t live without meat in your pie, you can use a pre-cooked rotisserie chicken from the grocery store to bulk it up. You can make this recipe ahead of time, too. I really like to double the recipe and freeze one pie for another day. Just be sure to freeze before you bake it. Then remove from the freezer and place in the fridge at least 24 hours before you want to bake it!

Vegetable Pot Pie

4 tablespoons butter
1/2 cup onions, chopped
1/4 cup celery, chopped
3 tablespoons flour
2 cups chicken broth
1/2 cup milk
1/2 cup carrots, chopped
1 cup red potatoes, diced
1/2 cup frozen peas
2 refrigerated pie crusts

Preheat oven to 400.
In a large non-stick pot, melt butter.
Saute onions and celery for 2 minutes; season with salt & pepper.
Add the flour to the mixture, stirring constantly to form a blond roux.
Gradually add the chicken broth and bring to a boil.
Reduce to a simmer and continue to cook for 4-6 minutes, or until sauce thickens.
Stir in the milk and cook, stirring for 4 more minutes.
Season with salt and pepper to taste.
Stir in the potatoes, carrots, and peas. Mix thoroughly with filling.
Cook until tender, 10-12 minutes.
Place 1 pie crust in 8×8 square or round casserole dish. Pour filling into crust and top with second crust.
Bake for 30 minutes, or until crust is golden brown.

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For  more about Crystal, check out her website, http://crystalchickphoto.com/ and her Facebook page, http://www.facebook.com/crystalchickphotography

Favorite Recipes: Ghetto Pie…Tamale Pie…Yummy Pie

Kim is honestly one of the coolest women I’ve ever known. She has a positive attitude that nothing seems to touch, and is always conjuring up some new way to help those around her.  In fact, she just wrapped up her annual Zumbathon to benefit the Susan G. Komen Fountation.  Oh, and she also sells homes, runs gratitude workshops, and knits!  Check her out. You will be glad you did.

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Ghetto Pie

By Kim Jenkins

One of my family’s favorite thing to eat is a little embarrassing..I always call it ghetto pie, but I think my mother called it Tamale Pie. Whether Ghetto or Tamale, the kids LOVE IT….so whatever works and gets them eating, right?

It’s a combination of ground beef (I use the better quality), tomato sauce, canned corn, olives & cheddar cheese.

That’s it. Seriously.

I brown the meat, mix in a few cans of tomato sauce (you want it to be a little runny or juicy), add some salt, pepper and garlic to taste, then mix in the corn and olives.

It’s also really good after you mix it all together to throw it in the oven at 325 and bake it maybe for 20-25 minutes with some melted cheese on top.

Easy. Economical. Kids love it.

Serve with cornbread and yummmm yummmm….it’s dinnertime!

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Here’s how to find out more about Kim (I feel like we need a search engine for this part!).

Kim the Zumba Instructor
http://www.followkimtozumba.com/
http://www.facebook.com/followkimtozumba

Kim the Realtor
http://www.facebook.com/KimJenkinsSellsHomes

Kim the Knitter
http://www.facebook.com/JoyfulKnits

Kim the Gratitude Workshop Facilitator
http://www.facebook.com/GratitudeJournalWorkshop

Kim the Encourager
http://findyourjoy.weebly.com/
http://www.facebook.com/findyourjoy

Favorite Recipes: Italian “Crockpot” Chicken

Tanya has been a blessing in my life for over a year now. As a fellow business owner, we occasionally bounce ideas off of each other and share potential opportunities. I’ve learned so much from her patience and persistence. Her company, M.A.H. Creations, is more than just a business, they seek to help mothers stay at home by providing a marketing and sales outlet for their handmade goods.

I know I’m always a sucker for a good crockpot recipe! Enjoy!

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Italian “Crockpot” Chicken

By Tanya Franks

4-6 frozen chicken breasts

8oz block cream cheese

1 pkg dry Italian dressing mix

1 can cream chicken soup

1 can cream mushroom soup

½ cup water

Spray crockpot with cooking spray.  Arrange frozen chicken in pot.  Cut cream cheese and put over chicken.  Pour soups and dressing mix on top.  Add water.  Cover and cook on low 8 hours.  After cooking, remove chicken and whisk together soup mixture and serve over chicken.  Serve over cooked rice or pasta

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What is M.A.H. Creations?

It’s more than a business, it’s a mission! All of our products are made by Moms At Home (M.A.H.). What does that mean as a customer? That means each and every time you shop you are guaranteed that your product has been hand crafted with love and special attention to detail. These talented moms have a passion for what they do and love to express their creativity in the products they offer. That also means that you will receive excellent customer service and personal attention. We appreciate you, our customers, and want you to be thrilled with every purchase.

Favorite Recipes: Express Yourself

I had the pleasure of meeting Shannon when we began working together on the SweeT-Shirt blog.  She’s a talented writer and an all around amazing woman. Enjoy!

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By Shannon Milholland

Is your friend having a baby? Did a neighbor recently have a loved one pass? If you’re anything like me you both celebrate and mourn with food. You want to express your love but you don’t have time to spend all day in the kitchen.

Here is my go to menu that’s sure to deliver both your kindness and rave reviews at home.

Main Course – Ranch Chicken

4 – 6 skinless, boneless chicken breasts, cut into three portions

1 package dry Ranch dressing mix

1 cup shredded Parmesan cheese

1 cup crushed Cornflakes

2 – 3 egg whites

Combine Ranch, Parmesan and Cornflakes in one bowl. Place egg whites in another. Dip chicken in egg whites and crumb mixture then place in greased 9×13 pan. Bake 350 for 30-35 minutes or until golden.

Why I love this recipe: The crunchy texture is flavorful and satisfying yet the preparation time is minimal. Best, this dish gets two thumbs up from both two year olds and grown adults.

Veggie Side Dish – Green Bean Bundles

2 cans whole green beans, drained

6 strips turkey bacon, cut in half longwise

½ bottle of Honey French dressing

Wrap 8-10 beans in each strip of bacon. Place in 9×13 greased pan and cover with dressing. Marinate for two hours for best flavor. Bake at 400 degrees for 20 minutes.

Why I love this recipe: Have been dreaming of a veggie recipe which comes from a can but tastes like it’s fresh from the garden? The turkey and salad dressing add a sweet and savory flavor that make canned green beans a busy woman’s dream. No one has to know the beans are canned. It’s our little secret.

Salad – Spinach and Strawberry Salad with Poppy Seed Dressing

Salad:

10 ounces of fresh spinach

1 quart strawberries, sliced

Dressing:

½ cup canola oil

½ cup granulated sugar

¼ cup red wine vinegar

2 tablespoons sesame seed

1 tablespoon poppy seed

½ teaspoon minced onion

¼ teaspoon paprika

¼ teaspoon Worcestershire sauce

Place spinach and strawberries in bowl. Combine dressing ingredients (a shakable, topped plastic jar works great). Pour dressing over salad just before serving.

Why I love this recipe: This salad is my mother-in-love’s favorite. If it’s tasty enough to evoke praise from your mother-in-law, what’s not to love? Honestly, this salad is so good it’s like eating spinach for dessert!

Derby Pie

1 pre-prepared pie shell from the refrigerated bread case

1 cup chocolate chips

1 cup chopped pecans

1 stick butter, softened

1 teaspoon vanilla extract

1 cup granulated sugar

½ cup all-purpose flour

Beat all ingredients except pie shell. Place shell in greased, deep dish pie pan. Fill with mixture. Bake 375 for 30-35 minutes or until golden and set.

Why I love this recipe: This is a one bowl, limited preparation dessert that will have your family and your friends begging for more.

Thanks for stopping by the Milholland dinner table. You’re welcome here for dinner a glass of orange juice anytime.

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Shannon is the author of Jesus & My Orange Juice, a fresh-squeezed oasis for ordinary living. She finds contentment among miles of carpools and piles of laundry and delights in leading others to this place of joy in life.

She is also contributing author to a number of blogs including Sweet Shirt, Encouragement Café and Keeping it Personal. When she isn’t blogging, she’s the Social Media Director for Southern Writers Magazine for whom she blogs and writes articles.

At home she is wife to Scott and mom to four precious daughters. Connect with her online at her blog, her website and on Facebook and Twitter.

Recipes and Aprons: Potluck Au Gratin

When I was assigned to bring the potatoes to our family Easter get together this weekend, I groaned.  Images of spending my Easter Sunday peeling and boiling an endless parade of tubers flashed before my eyes.  Desperate to find a way to salvage the afternoon with my family, I started searching for an alternative, and came across this recipe for an Au Gratin potato casserole.

When I saw how easy it was, I didn’t have very high expectations for the taste, but was willing to sacrifice that for some much needed cuddle time with my kids.  I was pleasantly surprised, however, with just how tasty this easy casserole turned out to be.

So the next time you pull the “potato” straw for your next potluck, forgo the same old potato salad for something warm and delicious.

The Recipe: Au Gratin Potato Casserole

The Apron: The Betty Pink Fabric Apron with Zebra Ties

Since I found this recipe as a result of wanting to spend more time with my girls, I chose this apron because it seems to be their favorite.  They love to hide behind the full skirt. 🙂

Recipes and Aprons: Comfort Food: Slow Cooker Enchilada Casserole

This is one of my all-time favorite comfort food recipes. For a perfectly cozy winter Saturday, start a fire in the fireplace, and let the aroma of this delicious crock pot entree fill the house while you curl up with a good book.

The Recipe: Slow Cooker Enchilada Casserole

In a slow cooker, combine:

• 1 bunch finely chopped cilantro (reserve some for garnish)
• 1 can enchilada sauce (10 oz. can)
• 1 can black beans, drained (15.5 oz. can)
• 3 boneless, skinless chicken breasts
• ¾ cup picante sauce
• 1 can corn with red and green peppers

Cook for 5 hours.  Remove chicken breasts and pull apart meat.  Return to slow cooker and stir.  In a medium bowl, combine:

• 2 eggs
• 1 (8.5 oz.)  package of corn bread mix

Spoon evenly over mixture in slow cooker.  Cover and cook for 1 ½ hours.

Top with one bag of shredded Monterrey Jack cheese and sprinkle with remainder of cilantro.

Cook for 30 minutes or until cheese is melted.  Serve with tortilla chips.

Enjoy!

The Apron: Women’s Apron Original Aqua Damask

I adore this apron! It makes me feel pretty AND keeps my clothes clean. (And it’s comfy too!)

Recipes and Aprons: Comfort Food: Taco Soup

I made this soup last night for the first time, and it was a big hit with my family.  Not only is it delicious, but it’s also a perfect warm lunch for a cold, snowy day.

The Recipe: Taco Soup

• One red onion, finely chopped
• 1 lb ground beef
• 1 can tomato sauce
• 1 can diced tomatoes
• 2 cups water
• 1-16 oz jar of picante sauce
• 1 can pinto beans
• 1 can yellow corn with peppers

Place all ingredients in slow cooker on low for 5 hours.

Top with shredded cheddar and our cream and serve with tortilla chips.

The Apron: Bib Ava 50’s Kitchen Apron

I’m not really sure why, but this apron just seemed to fit. 🙂

Happy weekend!