Friday, December 6, 2013

Easy Chicken Pot Pie Recipe

Now listen...chicken or turkey or ever beef pie is a treat when you do it homemade. with that creamy savory sauce over those veggies. and let's not for get the golden flaky crust... that's what made the pie...everyone!

Follow My Lead....To Get This Wonderful Savory Pie

2 1/2 cup shredded cooked chicken or turkey...set a side

2 cups each roasted carrots and potatoes set a side

In a pan 1 stick butter melted on med heat

Add onions and celery cook until medium done

Add 1 cup can green beans  and 1 cup chicken broth and simmer 5 mins. add season and herbs of your choice at this point.

Add 1 cup mushroom and stir well

Add 2 cans cream chicken soup

mix with chicken broth until smooth

 Add roasted carrots and potatoes

 cream all together

   Fold in chicken and blend together

 Add pie crusts ....I like kroger ready made crust

Roll out and add a little flour... cut to fix cassarole dish bottom.

pour in mixture

Cover with other crust by rolling out to fix top.... and egg wash and bake until golden brown and bubbly.

You can make them individual

Wednesday, December 4, 2013

Roasted Root Vegetables with Orange Maple Glaze

When I found this recipe I just had to share...

Roasted Root Vegetables with Orange Maple Glaze ...
You will need:~
Serves about 4.... sort of inspired by Bon Appetit
1 carrot
1 parsnip
1 beet (or next time, I would use purple potatoes or purple carrots)
1 potato (or use a sweet potato)
1 yam
2 oranges (or orange juice)
1-2 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup(or use honey)
garlic cloves (I forgot to add this, but I am sure it would be a wonderful addition...)
herbs of choice...try rosemary, thyme, parsley...
~ you can also use rutabaga, turnip, celery root ,fennel or omit any vegetable you don't like...


Preheat your oven to 400˚
Wash and peel the vegetables.
Cut them into 1-2 inch pieces.
Place them in a bowl. If you are doing beets, place those separately in another smaller bowl. Juice one half of one of the oranges (or use some orange juice) and whisk in the olive oil. Take one tablespoon of this mixture and drizzle it over the beet and mix to coat.
Pour the rest of the mixture over the other vegetables.
Toss to coat.
If you are doing beets, place the cubed beets in a separate parchment lined baking sheet.
This will ensure that the rest of your vegetables won't get stained. Place the rest of the cut vegetables in a separate parchment lined baking sheet.
Sprinkle both pans with salt and herbs.
Bake for 30 minutes or until tender when stuck with a fork.
Juice the remaining orange and a half and put the juice into a small heavy pot with the maple syrup.

Bring the mixture to a simmer and cook on low till the sauce thickens, stirring it every now and then.
Mix the beets with the other vegetables and pour the glaze over everything.
Serve immediately.

Tuesday, December 3, 2013

Red Velvet Cake Recipe

Red Velvet Cake is a great Christmas Cake...I don't like making it homemade. I like using a cake turn out the same to me.When you uses the homemade icing it really make it taste wonderful without the fuss in the kitchen. I like using Duncan Hines.

When it ask for a 1 cup water,,I add half buttermilk and half water to the mix.

I like a tall cake this will serve more people so I get two boxes that mean everything is double.

I fill up three 9 inch cake pans

some overage make cupcakes

 Sometime I just use two cake mix to make a big cake in Two 10 inch pans

Cream Cheese Icing

2 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2cup  butter

2 tsp.  vanilla

2 pkg.  (16 oz.) powdered sugar (about 4 cups), sifted

Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.

Coconut Cream Cheese And Roasted Pecan Frosting
Prepare as directed. Stir in 1/2 cup flake Coconut and 1/2 cup roasted pecan

Now If you like to make it look candy stripe for the Holiday Just cut the cake in half.

How to Cut a Cake Layer in Half

Edited by Horses4Ever, Nicole Willson, Sondra C, Andy Zhang and 11 others
If you need to cut cake layers in half, there is a simple and accurate method that does not involve messing with knives or having your cake roll across the countertop. With floss and some toothpicks, you can slice the cake in half with ease.


  1. Place toothpicks at the halfway point around the edges of the cake layer, as shown in the image.
  2. Align unflavored dental floss around the row of toothpicks. If you're making a spongy cake, it helps to make a few cuts with a serrated knife along the toothpick row, to give the floss something to bite into.
  3. When the floss is fully wrapped around the cake, cross the ends of the floss and hold each end in each hand. Pull each end out and away from the cake, so the floss cuts through the cake as the circle of floss tightens. Move the floss slightly from side to side to help the cutting movement.
  4. Now you have two layers of cake.
  5. Slide a piece of cardboard or a baking sheet (with no sides) between the two layers and lift off the top layer.
  6. Finished.You make need more icing to icing all your layers if you like a lot of icing like I least 1 inch tall in between layers.

Monday, December 2, 2013

Cheesy Broccoli And Ham Casserole Recipe

I love to eat broccoli many ways....this veggie you will never get tired of eating." broccoli" you can serve it many way and plus it's good for you too. remember cooked it right plays a good part in perpard it.when you cook it to long it come a part and looks like a mess. just steam it until tender and let it be dark green.broccoli goes with a lot fancy meals and the very simple one as can serve it as a side or mix it in something that will be wonderful. "All cooks knows" you never can go wrong when you serve broccoli. This recipe I am sharing  is just a plain simple dish you can try in the place of mesh potatoes.

Cheesy Broccoli And Ham Casserole

14-16 fresh cut florets broccoli ( steam tender)

 2 tablespoon melted butter

4 ounces cream cheese, softened

4 ounces cheddar cheese, shredded

4 green onions, chopped

Salt and pepper, to taste

3 pieces smoke ham fried until crisp not hard and not to brown.

Steam the broccoli 4-5 minutes or until tender pour melted but on top. put in a greased 2-quart casserole. mix in the cream cheese, cheddar, green onion, salt, pepper and ham. bake at 350 until bubbly.
(You can add more cheese if you like on top and if you like a little heat add hot green peppers with the green onions" ).

Wednesday, November 27, 2013

Sweet Potato Souffle

Sweet Potatoes and Roasted pecan topping. what can you ask for next in a soulffle? never will fall and never will fell at your dinner table, easy and never hard to perpare this classic dish is a treasure. You know sweet potatoes is a vegetable your kids will have no problem eating this dish up!

3 cups sweet potatoes cooked and mashed
1 cup of sugar
2 eggs, well beaten
2 tablespoon vanilla
1/2 cup of evaporated milk
1/2 cup real sweet butter
1/2 teaspoon nutmeg 

Mix potatoes and the ingredients together until will lumps
pour in a baking dish.

1 cup light brown sugar
1/2 cup flour
1 cup pecans chopped
1/3 butter

Mix well. ingredients will be stiff and crumbly. crumble on top of potatoes mixture bake at 350 for 30  mins

Tuesday, November 26, 2013

The Cornbread Dressing

The Dressing is one of the highlights of Thanksgiving Dinner. Folks just love that good favor chicken or turkey broth mixture of bread turn into a delightful cooked and season stuffing prepared just right with that touch of sage.

My Grandmother Sweetie make the world best Cornbread Dressing for us and we just love that rich taste she put in to it...When she pass away. my mother all most got it just right...and when she pass away in 1992 that was the end of that era...

I came up with a dressing almost like my mother and my grandmother and I will like to share with you. It;s kountry and have that taste we loved as growing up in the south. Back then my folk just went in the kitchen and came up with some might good eats with a dash of this and a pitch of that.

So that what I did and came out just fine for the recipe of Thanksgiving mother and my grandmother would be so proud.And plus I remember watching them when it was time to prepared for the dressing....and that made it a plus for me!

Always use good tasting cornbread my mother will always say and my grandmother uses day old bread nice and cold and the broth had to be cold too... this will keep the dressing from being sticky and packy.

Let's Start

4 or 6 chicken leg quater trim fat but not all use about 4 chicken back to make the broth richer and you can add 6 pieces raw clean chicken livers make sure that green skin off ( leg quaters are rich with broth when cooked).

1 cup celery chopped

2 cups white onion chopped

 Salt and Pepper and 2 cup water place in a roasting pot

Cook in an oven at 350 until done and brothy

Take the chicken out save the broth and spoon out 1/4 cup of fat.

Gather Bread like

4 cups Cornbread cubes

2 cups dry France bread in cubes ( hold up better than white sandwich bread)

Mix them together 2 cups onions 2 cups celery and 1/4 cup fat from the broth at to a pan.

Saute until lightly tender pour over bread add your season at your choice like we love lots of black pepper and a little sage to our taste. you may like saute mushrooms or roasted pecans.

 Pour in about 3 cup or 4 cold broth and two beaten eggs too much broth made it to thin too less make it too thick).

Pour into a cooking dish and bake at 350 until golden brown