Mini Chicken Pot Pies

Everyone loves these chicken pot pies and they are so cute.
I make these in my Demarle muffin tray (since it is super non stick and you don't use pam, flour, oil, etc.) They just pop right out! Super easy and looks like it took hours!
1 roll of ready made pie crust dough or puff pastry dough
2 Tbsp. butter
2 chicken breasts
1 carrot
3-4 red potatoes
1/2 of an onion
salt and pepper to taste
3-4 Tbsp. flour
1/2 cup chicken broth
1/2 - 3/4 cup milk (or half and half)
1/2 cup shredded cheese

Roll- out ready made pie crust dough or puff pastry dough (I prefer the puff pastry)
Cut the dough and line the muffin trays with the dough.
Place 2 tsp. olive oil in skillet and cook 2 chicken breasts that have been chopped into bite size pieces. Remove chicken from skillet and set aside.
Now saute 3-4 red potatoes (that have been chopped into bite size pieces) in approx 2Tbsp. of butter in the skillet.
After about 4-5 minutes add 1 chopped carrot and 1/2 of a chopped onion (celery too if you want). Cook until all veggies are tender. Add chicken back into skillet. Sprinkle 3-4 heaping Tbsp. of flour over food in skillet. Stir and let cook for 1 minute. Add 1/2 cup chicken broth and 1/2 to 3/4 cup milk (depending on how thick you want your filling to be). Add salt and pepper to taste.
Place 1 spoonful of filling into each dough filled muffin space. Close the dough around the top and press together to seal close. Sprinkle a little bit of shredded cheese on top of each pot pie. Bake in the oven at 375 degrees for 25-30 minutes or until golden brown.
Serve hot. I like to serve with rolld or biscuits.

Sweet and Sour Pork

1 lb. pork

1 small onion, chopped

1 green pepper, chopped

1 20 oz. can chunk pineapple

juice, drained from canned pineapple

¼ cup brown sugar

¼ cup vinegar

2 T. cornstarch

Cut pork into small pieces and brown in pan. Add onion and green pepper and stir fry a little longer. For sauce, drain juice from pineapple. Set the pineapple aside. Pour all the juice into a jar, add cornstarch (flour can be substituted), and shake vigorously to mix. Pour juice/cornstarch mixture into pan with other ingredients. Add brown sugar and vinegar. Stir ingredients constantly on low to medium heat until the sauce thickens. Cook until green pepper is desired tenderness. Add pineapple last. Serve with rice.



this is really yummy.

I made a couple of 'substitutions' for this recipe. I used about half white vinegar and half apple cider vinegar. then, instead of the pineapple chunks, I used the tidbits because the chunks were a bit too big. Also I only used about half the pineapple because for my taste there was a bit too much pineapple. then we just snack on the left over pineapple or serve it along side in case anyone wants more.
a new substitution I have made in the last couple of years... I only use one can of Pineapple tidbits and one small can of pineapple juice so I'm not opening up two cans of pineapple and having it be wasted.

Glazed Chicken with Apple Salad

This recipe was submitted by Cindy Jones.

Dressing and Apple Salad

2 Tbsp. Cider vinegar

2 Tbsp apple jelly

1/3 cup reduced-fat mayo

1 granny smith apple

1 red apple such as Jonathan, McIntosh or Gala

½ cup lightly packed watercress plus additional for serving – I can’t ever find watercress so I make this salad with romaine.

For dressing, mix together vinegar, jelly and mayo, set aside. For salad, slice apples in to julienne strips. Chop watercress/romaine. Combine apples and lettuce, Set aside.

Chicken and Glaze

4 boneless, skinless chicken breasts

1 Tbsp. olive oil

½ tsp salt

¼ tsp coarsely ground pepper

2 Tbsp. apple jelly

1 tsp prepared stone-ground mustard

1 Tbsp brown sugar

For Chicken, heat grill. Meanwhile, flatten chicken to an even thickness. Brush with oil and season with salt and pepper. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over, cook 406 minutes or until center of chicken is no longer pink.

While chicken is cooking, prepare glaze. Combine jelly, mustard, and brown sugar. Brush chicken with glaze during last minute of cooking.

To serve, arrange romaine/watercress on serving plate, if desired. Pour dressing over salad just before serving, toss gently to coat. Top salad with chicken.

Yield: 4 servings

BLT Mac & Cheese

This recipe was submitted by Cindy Jones.

5 cups water (very important to measure the water)

8 slices bacon

4 oz. sharp white cheddar cheese

1 oz parmesan cheese

4 oz. cream cheese

1 lb uncooked cellentani/cavatappi pasta (I actually use elbow)

1 tsp. salt

¼ coarsely ground black pepper

1 large leek (white & green portions only)

3 large plum tomatoes

1. To start pasta mixture, bring water to a boil in stockpot.

2. Meanwhile, slice bacone crosswise into thin strips. Place into skillet, cook over med-high heat 8-10 minutes or until crisp. Remove bacon to paper-towel lined plate.

3. As bacon cooks, grate cheeses, if necessary. Add pasta, cream cheese, grated cheese, salt and pepper to boiling water. Cover and simmer 5 minutes, stirring occasionally.

4. As pasta cooks, slice leek in half lengthwise, then crosswise into ½ in slices. Place into bowl and swish with cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.

5. Meanwhile, cut tomatoes in half lengthwise, remove cores and scrape out seeds. Dice tomatoes; reserve ¼ cup for garnish. Remove pot from heat; stir in remaining tomatoes and half of bacon. Spoon pasta into serving bowl and garnish with remaining tomatoes and bacon. Serve immediately.

Yield: 6 servings

Popeye Pancakes

POPEYE PANCAKES

Mix together until smooth:
1 c. whole wheat flour
1 c. milk
6 eggs

Melt 6 Tbs. butter, pour into 8 x 8 cake pan

Pour flour mixture over melted butter. Do NOT mix.

Bake at 400 degrees for 25 minutes.

Serve warm with syrup.

**I usually make sausage or eggs as a side with this. However, I do think these pancakes are extremely filling.

**Also, I made 1 1/2 times the recipe for my family of 7. If no one else really wants it for breakfast and I do, then I make half a recipe and put it in a small cake or pie pan.