{Recipe} Mini Chicken Pot Pies

This is one of my favorites recipes and I am so excited to share it with you!  I love a good pot pie, especially one with a crusty biscuit. This is one of my go-to recipes, its pretty quick to make and there is a little time in between the steps to get other stuff done...like making cookies.

ingredients

 Jiffy Biscuit Mix

Cream of Chicken Soup

2 Chicken Breasts

Frozen Mixed Veggies ( I used the rest of that bag, so only about 1/4 of the bag)

Chicken Bouillon Cube

Milk

Cook the chicken to you liking.  I boil with a chicken bouillon cube to add flavor but you could also grill the chicken.  If you are boiling it only takes about 20 minutes.  After the chicken is cooked through, let it cool and then slice it it up.  I cubed the chicken this time but have shredded it in the past and it is just as good.

Preheat oven to 350.

Mix together the veggies, cream of chicken soup, half a can of milk, and the chicken. The liquid should still be on the thicker side.

I used ramekins for my pot pies so I could have individuals servings.  This recipe would also work if you wanted to use a pie pan. Fill the ramekins about 3/4 full so they don't overflow. 

Mix together the biscuit mix according to the box directions. All you need is water.  Once the dough is thoroughly mixed, plop a pile of dough right on top of the chicken mixture.  Don't worry about spreading it out, the dough will expand while it cooks. 

Bake until biscuit is golden brown on top, about 25 minutes. 

Enjoy!!

{Recipe} Sky's Favorite Cookies

Oatmeal Chocolate Chip Cookies

Sky’s Favorite

1/2 cup butter

1 1/4 tsp baking soda

3/4 cup brown sugar

3 cups rolled oats

3/4 cup sugar

6 oz choc chips

2 eggs

1 tsp vanilla extract

1 cup peanut butter

Preheat oven to 350 degrees.  In a large bowl combine butter, sugar, and brown sugar.  Beat until creamy. Add eggs, vanilla, and baking soda. Mix.  Add peanut butter and mix until all combined.  Finally mix in oats and chocolate chips. Also, you can add in nuts or raisins if that's what you're into. Place teaspoon sized dough on greased cookie sheet and bake for 10-12 minutes.  Yum!!

{Recipe} Crab Rangoons

I wanted to share this amazing and easy recipe for Crab Rangoons.  If you are anything like us, we could eat some type of Chinese/Thai food on the daily, so I was super excited to find something so easy and quick that I could make at home. Enjoy!

Ingredients

 Original recipe

The ingredient list for these is super short, which I LOVE!  Big bang for your buck with there babies.
3 oz cream cheese
Half packet imitation crab meat
1/2 tsp of onion powder
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp Worcestershire sauce
Packet of Wonton Wrappers ( I only used half)

Step 1: Mix together all ingredients

Step 2: Begin filling your wonton wrapper. I only used about a teaspoon of filling per wrapper. This was PLENTY and I didn't want any overflowing. After adding the filling, using water or egg whites, wet the edges of the wrappers and pinch closed. 

Step 3: Fry up those babies!

Step 4: Let them drain on some paper towel and cool before serving.

Oh my goodness these are good!  I wont disclose how many I ate but I will say they sure didn't last long!  

Yum!

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{Recipe} Minnie's Chocolate Pie

I think we have all heard of the amazingness that is The Help.  Well every time I watch I feel like I should be eating a big fat slice of chocolate pie. Ya know, without that one surprise ingredient.  So I did some searching around for a recipe, stumbled across a couple that were pretty different.  Tried them all, and this is by far my favorite! 

 Ingredients

You first need to bake your crust before putting in any filling.  I used a frozen crust and just let it thaw about 30 minutes before baking it.  Prick the bottom of the crust with a fork a few times, then cover the edges with foil so they don't burn.  Pop it in the oven and let it bake for about 15 minutes. The original recipe say to cover the crust with foil and add pie weights so the bottom doesn't puff up, well I don't own pie weights.  If I see any puffiness before 15 minutes is up I just take the crust out of the oven and re prick those spots with the fork. When 15 minutes is over pull out your crust, remove the foil and let it sit while you mix up the filling.  Also, when you're removing the foil be very careful.  The dough is going to be soft and will tear away easily.

While you're crust is cooling you can start mixing together your filling.  Its really hard....mix together all ingredients.  : )   When I say  mix it all together I am being literal, use your hand mixer or if you are a lucky duck and have a stand mixer, use that.  You have to mix for awhile, I would say a good 5 minutes to get all the ingredients thoroughly blended.  The coco powder like to clump together.  

After you have mixed all your ingredients, its time to pour it into the crust.

And that's it.  No really its that easy.  Bake for about 45 minutes and let it cool until you cut into it.  After it cooled be careful and don't eat the whole thing in one sitting.  Or do, whatev.

Original recipe found here.

{Recipe} Homemade Salsa

Mexican food is my all time favorite and I fix some type of variation quite often. However, I have never made my own salsa...until now! I found the recipe here but I tweaked it a little bit to our tastes.

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro 
• ½ whole Lime Juice

This is the original recipe, I left out the cilantro and the jalapeno seeds. These are of course little tweaks that worked for us!

Combine all ingredients into blender (this makes a large batch and filled my blender to the brim) Pulse until its the consistency that you like. Transfer to a huge Pyrex and serve! Store all extra in the fridge!

 And also try not to spill : (

Linking up here.