Tammy’s Easy Chicken Pot Pie

Ingredients:

2 carrots

2 celery

4 potatoes

1 onion (medium to large)

Salt and pepper to taste

boiled chicken, 1 can of chicken or no chicken

Frozen veggies of choice: peas, corn, green beans, etc.

1 frozen pie crust or homemade 2 crust

1 stick of butter

1 cup flour

4 cups water and 4 tbsp chicken bouillon or chicken stock 

Directions:

Dice up your veggies (non frozen ones). Sometimes I like it chunkier and sometimes I want them bite sized – whatever you prefer.

Melt butter in deep sided sauce pan. Add veggies. Saute until onion is softened. Carrots should still have crunch.

Add seasoning.

add flour. Coat all veggies.

Add water and bouillon or chicken stock. Add frozen veggies. Let sauce thicken up.

When thickened you can add chicken at this point or just let it sit.

Place pie crusts on casserole dish. Spread to edges.

This would be a good time to put chicken on bottom then pour veggie mixture over. Or if you already added chicken pour whole thing over crust.

Place crust over top. Spray with cooking spray and sprinkle with salt (generously) and pepper (to taste).

Bake in 350 degree oven for 15 minutes (convect) or 30 minutes (regular).

Let sit then ENJOY!

Serves 8-10

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Amish Icebox Cookies

Ingredients:

2 eggs or 1 large egg and 1 egg yoke

1 tsp Vanilla extract

1/2 tsp salt

2 sticks butter, softened

1 cup sugar

2 1/2 cups flour

1 tsp extract (rootbeer, peppermint, vanilla, almond) whatever you like :)

Directions:

Mixing the Dough:

1 in small mixing bowl whish eggs vanilla and salt until well blended.

2. In large mixer bowl – beat butter and sugar until light and fluffy (about 3-4 minutes). Scrape down sides with spatula and then add in egg mixture.

3. Add flour and blend with the mixer on low speed until soft dough forms.

Preparing/Storing the Dough:

6. Line your counter with plastic wrap and scrape 1/2 of the dough onto it.

7. Lightly flour hands and roll dough into log about 9 inches long and 1 1/2 inches in diameter. Repeat with 2nd portion of dough.

8. Wrap each log separately in plastic wrap and place in refrigerator for at least an hour. (or keep in freezer for up to a month.)

Baking the Cookies:

9. Slice and bake cookies (directly from fridge or freezer) in a preheated 375 degree oven.

(Tips: use a sharp knife to slice log int0 1/4 thick slices. Space them about an inch apart.)

10. Bake for 12-14 minutes until cookies are a  pale golden around the edges but still soft on top.

11. Remove from oven and let cool on a cookie sheet for 1 to 2 minutes before transferring to a wire rack to cool completely.

yields about 6 dozen cookies. Store in an airtight container or freezer.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Cream Scones

Ingredients

1 cup flour
1-1/2 tsp baking powder
1 tablespoon sugar
1/4 tsp salt
2 T butter, cubed
1 egg, beaten
2-1/2 T cream
2 T pecans, chopped
2 T chopped dried cherries
2 tsp sugar

Directions:

Preheat oven to 400 deg.F.
Sift flour, baking powder, sugar and salt together. Use fork or
pastry blender to mix in cold, cubed butter until mixture resembles
course meal. Add in cream, egg, pecans and cherries mix with fork and
then kneed by hand gently until mixture holds together and all dry
ingredients are incorporated. Shape into a 6-inch round about 1 inch
thick and cut into quarters. Place quarters on greased baking sheet or
parchment-lined pan and sprinkle with sugar.
Bake for 15 minutes until golden brown.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Amish Chow Chow

Traditional chow chow is a relish-like dish usually made of chopped pickles and a seasoned mustard sauce. The Amish combine lots of garden vegetables in their chow chow to give a variety of flavors. It can be used as a relish or even a type of salsa.

Ingredients:

1 c. chopped green tomatoes
1 c. chopped bell peppers
1 c. chopped cabbage
1 whole cucumber, chopped
1 c. chopped onions
2 qt. water
1/4 c. salt
1 c. chopped carrots
1 c. chopped green beans
2 tsp. mustard seed
2 tsp. celery seed
2 c. vinegar
2 c. sugar

Soak tomatoes, peppers, cucumber and onions overnight in water and salt. Drain. Cook carrots and green beans for 10 minutes and drain. Mix all ingredients. Heat to a boil. Pack in jars and seal.

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Simple Amish Stovetop Chicken

Ingredients

• 1 (2 pound) roasting chicken
• 8 cups water, or as needed
• 1 (28 ounce) can low fat, low sodium chicken broth
• 3 large baking potatoes, peeled
• 1 (10 ounce) package wide egg noodles
• 1 teaspoon salt-free seasoning blend
• salt and pepper to taste

Directions

1. Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
2. While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
3. When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
4. Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.

Another great Indiana Recipe!! :)
Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Underground Ham

Ingredients -

4 cups diced ham
4 tbsp butter
1/2 cup onion
1 tbsp Worcestershire Sauce
1 cup milk
1-2 cups Velveeta
4 quarts mashed potatoes
1 pint sour cream
Browned and Crumbled Bacon

Directions -

1. Combine ham, butter, onion and Worcestershire sauce. Heat until onions are soft then place in bottom of large pan (roaster or large casserole dish)
2. In saucepan heat the soup, milk and cheese – until melted. Pour over top of ham mixture.
3. Add sour cream to mashed potatoes and put on top. Sprinkle with bacon
Bake at 350 degrees for about 20 minutes.

Another Amish recipe :) Good times in Indiana!!

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Syrupy Pancake Bake

Syrup -

   2 tsp water
   1 cup packed lt brown sugar
   1/2 cup butter

Top Layer -

  1 egg
  1 scant cup milk
1/2 tsp salt
2 tbsp sugar
2 tbsp butter, melted
1 cup flour
1 tsp baking powder

Directions:

   1. Bring syrup ingredients to a boil in small saucepan then pour into a 9x13 inch glass baking dish. Set Aside.
  2. In large mixing bowl, combine all Top Layer ingredients and beat well. Pour over Syrup.
  3. Bake at 350 degrees for 30 minutes

This is what is for breakfast tomorrow. YUM!! :)

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning