Thursday, January 30, 2014

Chicken Pot Pie (s)

I love teaching.

I have recently completed a long-term subbing job in a third grade class.

I loved it;

I loved the kids!

I also love being at home.

I have been a "stay at home" mom for a 15 years.

I love it;

I love home.

Today, was my first day back at home!

I cleaned the house

and did some laundry.

I got my hair cut

and had lunch with my girl cherub.

I made some gingerbread

and chicken pot pie!

The Mr. has been asking for chicken pot pie, but I've been putting him off!

But today is his day!

I'm so excited!

I not only made chicken pot pie . . .but I made individual chicken pot pies!

Everyone will have their own, stuffed-to-the-rim pan of chicken pot pie!

How yummy . . .and domestic is that?

Chicken Pot Pie (s)
(makes 1, 9inch pie or 4, 4inch pies)

2 chicken breasts
2 red skinned potatoes, chopped
4 carrots, cleaned and chopped
1/4 of an onion, chopped
1 can mixed veggies, drained
heavy cream, evaporated milk OR chicken broth*
pie crust

Preheat the oven to 450 degrees.

In a shallow baking dish, spray the chicken breast with Pam and season with salt, pepper, and a bit of turmeric.  Roast until the chicken is completely cooked.  Either shred or cube the cooked chicken, your choice.

In a large sauté pan, add a bit of oil and add the potatoes, carrots, and onion.  (I chop the veggies sort of small and attempt to kept them about the same size so that they cook evenly.).  sauté until their are fork tender, but not too cooked, you don't want mush!  Add the can of drained veggies and stir together.

Add the chicken to the veggies and stir together.  Add in enough cream, evaporated milk, or chicken stock to make the amount of sauce you want for your chicken pot pie.  At least 8-10 ounces, or if you're like me, more!  I like a creamy pot pie . . .not dry!  Heat this mixture thoroughly. 

Add 1-3 tablespoons of cornstarch in a bowl and add 1-3 tablespoons of water and stir.  Add this mixture to your chicken and veggies mixture and stir until thickened.  If you are pleased with the thickness, remove the pan from the heat.  If you want it thicker, add a small amount of cornstarch/water until you achieve the desired thickness.

Preheat oven to 375 degrees:

Decide if you want a double or single pot pie! 

For a double crust:  place one pie crust in the pie pan.  Pour the chicken filling in the crust and top with the second crust.  Crimp the edges together and cut slits in the top.

For a single:  place the chicken mixture in the pie pan.  Top with a single pie crust, pressing the dough onto the rim of the pie plate to "seal."  Cut slits in the top of the crust.

Place the pie in the oven, at 375 degrees and cook for 3-45 minutes, or until crust is golden brown.  The chicken and veggie mixture is already hot, you are basically having to cook the dough.

Serve hot with a side salad.

*I normally make our chicken pot pie using chicken broth, because it's "skinnier!"  Truth!  But this time, I used a mixture of (mostly) heavy cream and evaporated milk.  I simply felt like splurging!  A splurge it is!  Oh my!  It tastes really yummy!!!

Wednesday, January 15, 2014

Pineapple Sauce

For Christmas lunch, my mom made a ham and this delicious pineapple sauce.

We all instantly loved it!

We have eaten cold and we've eaten it warm.

We have thought about all the ways to use this sauce:
  • with grilled chicken
  • with grilled/roasted pork
  • with baked ham
  • on sandwiches
  • as a dip mixed with cream cheese
  • wrap brie and this sauce in puff pastry and bake to serve as an appetizer
My cherub's really loved this and have already asked for me to make more of it!

They're favorite thing right now is to make a grilled ham and pimento cheese sandwich and use this as the spread!
They call it "the ultimate ride!"

Mix this condiment up and see how many recipes you can create with it!

Pineapple Sauce

1 - 20oz can crushed pineapple, undrained
1 cup brown sugar
1 TBSP cornstarch
1/4 tsp. salt
2 TBSP lemon juice
1/2-1 TBSP Dijon mustard

Combine the brown sugar, cornstarch and salt.  Stir in the pineapple, lemon juice, and mustard.

Cook over medium heat until the mixture thickens, stirring often.  Boil for 1 minute.

Serve warm with ham, grilled chicken or pork loin.

Refrigerate unused portion.

Sunday, January 12, 2014

"Baked with a Mission"

Look at those cuties!

Those are my cherubs!

That's also me and the Mr.

But that's not the point of the picture!

It's my cherubs!

These cherubs of mine are rather amazing children, I might say!

My cherub's have a fund-raising business.

They do this during their "free time."

They're dedicated and committed to their efforts.

They've named their business, "Baked with a Mission."

They fund-raise for their mission trips.

Right now, it's a small effort, but they are able to work together and raise the funds for their trips.

Our dream is to be able to raise money that would help provide financial assistance to other students who wish to do mission work.

Here's the gist of the business:  it's a "treat of the month" club.

There's no obligation or monthly commitment.

  1. They send out an e-mail each month of the treat they are making.
  2. They tell you the size of the treat (8X8 pan, etc) and the cost.
  3. You reply to the e-mail if you would like to purchase one . . .or more, of that treat during that month.
  4. They deliver it to you.
  5. You pay, enjoy, and order another one . . .because their stuff is that good!
If you would like to be added to their monthly e-mail, please respond in the comments section of this post and they will put you on the list.  We will then remove your comment so that your name/e-mail isn't available for other's to see.

Here's the glitch:  because of Texas food law, we cannot mail food.  That means, we have to live pretty close to one another!  So if you live in the North Dallas area, and want to receive "Baked with a Mission" e-mails, then just let us know!

Tuesday, January 7, 2014


I'm not much on resolutions.

Never have been.

However, each year there are things that I want to achieve, change, or try.

Maybe that's a resolution but I just don't call it such!

This year I sought something different.

This year, each of us prayed and asked the Lord for a word.

Our own word.

Our word for the year.

A word that we would each come to hold dear.

To cherish.

A word, that right now might be understood one way,

but by the end of the year might have an entirely different meaning.

A truth.

At dinner we each reviled our word and defined it,

as we understood it to that point.





To hear the Mr. and my cherub's say their word and describe it . . .it was amazing!

When I gave my word, "home" to my family I said to this,

"I'm not really wanting this word.  I don't even really know if this is my word for this year, so I may change it!  But I think it's my word because every time I ask the Lord, this is the word that continues to rise among the rest.  I've asked for a different word and I haven't gotten it yet!"

So here it is --"home." 

I almost said it apologetically.


But since then, the Lord has confirmed to me that this year, I will focus on "home."

What I have already learned from my word is this:

Home is where we are most vulnerable.

Home is where we let our guard down.

Home is where I must fortify, build up, and protect.

Our words we wrote on our feet.


Because we will stand, together, on what the Lord tells us.

We will walk, in faith, where the Lord leads us.

Saturday, January 4, 2014

Breakfast Casserole

Image from the internet

On Christmas Eve, we had brunch with my family.

I was interested in trying a new egg casserole, but I wanted to made something different.

I found this recipe in a church cookbook and it sounded interesting.

Truthfully, I wasn't too sure if it would be a disappointment,

but I went on faith and made it anyway.


Because it was in a church cookbook.

You know church cookbooks; the recipes are usually winners!

Everybody wants to be the envy of the congregation so they put in their prized recipes!

I will definitely be making this again!

Breakfast Casserole

1 package seasoned croutons
1 pound sausage, cooked
4 eggs
2 1/4 cups milk
1 can cream of mushroom soup
10 oz package frozen spinach, thawed and squeezed dry
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 tsp. dry mustard

In a 9 X 13 pan, sprayed with Pam, spread the croutons on the bottom of the pan. 

Sprinkle the cooked sausage over the croutons.

Whisk the eggs and milk together.  Stir in the soup, spinach, cheeses, and dry mustard.  Pour the egg mixture over the sausage and bacon.

Refrigerate overnight.

Bake at 325 degrees for 50-60 minutes.

Serve warm.

Thursday, January 2, 2014

Sweet Heat Apricot Dip

While the parties may be over,

football bowl games are not!

Perhaps you're having a few of your favorite people over to watch your team win . . .

or in our case, lose!

It'll be a sad game tonight!

But while the game may not be too much fun,

this dip will be great to have as people arrive and stand around the kitchen!

It's super easy and there's no measuring!

Just mix it up until it tastes good to you and serve!

I love recipes like that, don't you?

Sweet Heat Apricot Dip

1- 8oz cream cheese, softened
2-4 TBSP Apricot preserves, (really it's to taste)
2-4 TBSP Sweet jalapenos, chopped (really, it's to taste again.  "Best Maid" is the brand I buy)

In a bowl, with a mixer, cream the softened cream cheese until smooth.  Add the amount of apricot preserves.  Start with 2 TBSP and go from there.  Add in and mix until well incorporated. 

Begin by adding in 1 TBSP of the chopped sweet jalapenos and mix well.  Add more if you'd like more sweet heat, add in additional peppers and mix well.

Chill until ready to serve.

Serve with tortilla chips or buttery crackers.  If you're gluten free, select an appropriate chip or cracker to serve with the dip.