Saturday, November 7, 2009

Bring on the COMFORT!

I am so stinking excited to share 2 recipes today! I made both of these last night for dinner, but wanted to make sure they were Franny worthy before posting. Not only are they worthy, but they will rock your dinner table.

I normally do not cook anything more difficult than a frozen pizza on Friday nights, but something got into me and I spent Friday morning cooking dinner. My kids LOVED both of these recipes and what a huge bonus with all the vegetables that got eaten too. Both of these recipes are super easy to put together, so run on out to the store, grab your buggy and fill it with the stuff for your next meal!

Chicken Pot Pie (Courtesy of fellow dance mom, Dawn)

1 refrigerated pie crust
3 boneless chicken breast, cooked and shredded
1 can Veg-All
1 can peas
1 can diced potatoes
2 can Cream of Celery soup

Unroll one of the pie crusts into a deep dish 9 inch pie plate. Mix together chicken, Veg-All, peas, diced potatoes and both cans of soup. Pour into pie crust. Cover with other crust. make sure you cut slits in the top. Bake at 350-375 for 45 minutes.

Pot Pie notes: Use whatever canned veggies you have in your pantry. When I do this again, I will probably substitute carrots or butter beans for the can of potatoes. You can also use whatever "Cream of..." soup that you have or like.

Now for the best part....dessert! This apple pie recipe was in my November 2009 Southern Living. It was in an article that the magazine did on the Pioneer Woman. She has a great website chock full of amazing sounding recipes. I highly encourage you to check her out. As a bonus, she is funny too.

Scrumptious Apple Pie-Southern Living November 2009

7 cups peeled and sliced Granny Smith apples
1/2 cup sugar
2 tsp lemon juice
1 1/2 tsp cinnamon
3/4 cup flour, divided
1/2 tsp salt, divided
3/4 cup butter
1 cup firmly packed brown sugar
1/2 cup uncooked quick cooking oats
Refrigerated pie crust

Preheat oven to 375 and line a deep dish pie plate with pie crust.

Mix together apples, sugar, lemon juice and cinnamon. Let sit for 5-10 minutes. Add in 1/4 cup flour and 1/4 tsp salt. Blend well. Pour mixture into crust.

Cut butter into remaining 1/2 cup flour with a pastry blender or two knives until mixture resembles small peas. Stir in brown sugar, oats and remaining 1/4 tsp salt. Top this mixture on the apples, pressing it in so that it adheres. Shield your crust edges with aluminum foil or those handy pie crust shields.

Place pie on foil lined cookie sheet and bake at 375 for 25 minutes, remove foil or crust shields from crust edges and cook an additional 25 minutes or until golden brown. Let pie sit at least 30 minutes before serving.

Pie Notes:

To get 7 cups of sliced apples, I used about 6 whole apples. If cinnamon is not your thing, leave it out. The original recipe did not call for it, but that is how we like ours, so I added it in. If you do not have a pastry blender, GET ONE! It truly makes "cutting in the butter" so much faster. While you are buying the pastry blender also pick up pie crust shields. I do not have these, but believe me after hee-hawing around with strips of foil on the crust edge I will be sprint to the store today to purchase pie crust shields. Lastly, I cooked this pie in the morning and we did not eat it until 10:30 last night. I just warmed it up in a 300 degree oven.

I can't wait to hear what you think of these. They are definitely in the dinner rotation at my house now!

xoxox, mfjm

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