Ingredients: Crust:
2) 8oz pkg of cream cheese, softened 2) Cups of crushed graham crackers
2) 8oz containers of Cool Whip 11) Tbs of melted butter
2) Cups of powdered sugar 6) Tbs of powdered Sugar
2) Cans of Cherry pie filling
This will make enough for a 13x9 inch dish, and you will love every bit of it. J
First make the crust by mixing all your ingredients together in a 13x9 in. dish that has been sprayed with baking spray. Once all ingredients are mixed together, use a measuring cup to press and seal crust evenly along the dish. Then place in the refrigerator to cool.
Next, mix together your cream cheese, cool whip, and powdered sugar in a mixing bowl on Med. speed.
Spread the filling evenly all over the crust and then top with the cherry pie filling. Place in the refrigerator until ready to be served, and enjoy every delicious bite! J
Classic Chicken Pot Pie
Ingredients:
1pkg. Pillsbury Pie Crust
1/3 Cup melted butter
1/3 Cup flour
1/2 tsp. Salt
1/4 tsp. pepper
1&1/2 Cups of chicken broth
2/3 Cup of milk
2-3Cups of shredded chicken
1pkg. frozen mixed veggies; thawed
Preparation:
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| This is one I made for Elizabeth's birthday so I made a little butterfly in the middle, just as a little something special. :) |
Heat oven to 425 degrees. In medium sauce pan, melt butter over medium heat. Stir in flour, salt, and pepper till well blended. Gradually stir in broth and milk. Cook, stirring consistently, till bubbly and thickened. Add shredded chicken and mixed veggies; remove from heat. Spoon into crust, then top with second crust. Flute and cut slits. Bake @ 425 for 45 min.
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| Yum, it was good! :) |
Homemade Salsa
Ingredients:2 Cans(28 ounce) Whole or Diced Tomatoes with juice
1 Can (28 ounce) Rotel (diced tomatoes and green chilies)
1 Onion, chopped
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin (optional) * This will add much more spice since the Rotel has quite a kick to it too.
1/2tsp Sugar
1/2tsp Salt
1/2tsp Ground Cumin
1/2 Cup Fresh Cilantro or dried (More to taste!)
1/2 Whole Lime juice
Preparation:
*This will make a very large batch of salsa, so be sure to have plenty of mason jars and lids or just a large mixing bowl to store it in. :)
Homemade Croutons.
With the cold air settling in, it's time to change up our dinner menu to the more rustic and hearty meals like chili, roast and potatoes, soups with cornbread, ect.
That is one thing I love about weather changes, because as the weather changes, typically so does my menu. It's always nice to be able to change up the dinner menu because we get so tired of eating the same thing over and over again.
One thing I decided to make a few weeks ago was some home made croutons and I'm so glad I did. :) They were delicious! On top of being very cheap... and you can't beat cheap!
It's a very simple little recipe, but it made plenty to last us for quite a while. We had them on salads, in soups and sometimes they even replaced potato chips at lunch time for the kids since they really liked them too. :)
Since I knew I was going to be making the croutons I decided to take pictures along the way with the intention of "blogging" about it. Silly, I know, but I always enjoy pictures with recipes, so although this is very simple, I thought I would share it with you. :)
One thing I decided to make a few weeks ago was some home made croutons and I'm so glad I did. :) They were delicious! On top of being very cheap... and you can't beat cheap!
It's a very simple little recipe, but it made plenty to last us for quite a while. We had them on salads, in soups and sometimes they even replaced potato chips at lunch time for the kids since they really liked them too. :)
Since I knew I was going to be making the croutons I decided to take pictures along the way with the intention of "blogging" about it. Silly, I know, but I always enjoy pictures with recipes, so although this is very simple, I thought I would share it with you. :)
Any kind of bread will do. I had many different kinds of french bread that was in my freezer, so that is what I used.
You then cut your bread up into cubed pieces. How big or small is completely up to you and your preference. I wanted mine a little bigger so that they would be crunchy on the outside but still a little more soft on the inside.
I used a packet of ranch dressing seasoning. Although you can use any kind of seasoning you would like. Even just plain ole salt, pepper, & garlic powder will give you great tasting croutons. I just happened to have a packet of this and decided to try it.
After you have cut up your bread. You then will need your dry seasoning of choice and olive oil and prepare to get your hands dirty! :)
Turn your oven to 325degrees. You want to cook your croutons on a lower temperature to give them time to cook evenly through. Arrange your bread cubes onto a single layer sheet or, in my case, I used a roasting pan with sides. Important thing is that you want to be sure to keep them in a single layer or else you will overcook some & under cook others.
Sprinkle your dry seasoning all over your bread cubes, be sure to get your hands in there so that every piece of bread gets a good season to it. After you are finished with your seasonings then you want to drizzle your Olive Oil, or "EVOO" as Rachel Ray would call it (I think of her almost every time I use my Olive oil. :) ) all over your bread, again don't be afraid to get your hands in there. ;) Just be sure to not over do it and saturate the bread to much, or else you will have very crispy croutons!
Place in the oven and "Voila" you have yourself some delicious croutons!
Don't you smell them already?! They not only taste wonderful, they also make your house smell wonderful too! :)
Just be sure to freeze any croutons that you are not going to eat in a freezer zip lock bag. Whenever you are ready to eat more, just toss them back onto a cookie sheet at 250degrees and cook until their thawed and crisp.
Enjoy!
