Chicken Pot Pie Baby Bundles - Pinterest Success

I LOVE Chicken Pot Pie. Hot, creamy, yumminess is what I think of!  I've tried a few different mini-pot pie recipes but this one was a hit with the family.  Even my picky, picky 8 year old ate it!!

Much better picture...notice the shadows and the browned tips??

Ingredients:
1½ TBS Canola Oil, divided
1 C peeled & diced Carrot
1/2 C diced Onion
2 cloves minced Garlic
1 lb diced, boneless, skinless Chicken Breasts
2 tsp chopped fresh Tarragon or 1/2 tsp dried Tarragon
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1 C Chicken Broth
4 tsp Cornstarch
3/4 C frozen Peas, thawed
3/4 C frozen Corn kernels, thawed
2 TBS grated Parmesan cheese
12 Egg Roll Wraps (NOT wonton wrappers)

Directions:
Preheat oven to 350°F. Heat 1 TBS of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened. Add the garlic, and cook 1 minute more.

Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink.

Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens.

Using a muffin pan with 12 medium-size cups (no cooking spray needed). Place 1 egg roll wrap into each cup, letting it extend over the sides.

Place about a 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges. Brush the remaining oil on top of each bundle.

Bake until golden and crisp. Between 12 & 15 minutes. Cool slightly before eating.

Originally posted by: http://mealmakeovermoms.com/

Parmesan Tomato Basil Soup - Pinterest Success

Looking for an easy but yummy soup? This is totally your answer.  The first time I prepared it we had grilled cheese with it and quickly realized that the soup alone is a meal.  I've made it so many times since then I've lost count.  I like mine a bit more on the tomato side so I use 3 cans of diced tomatoes but you can decide for yourself.

REALLY need to work on my pictures!

Ingredients:
2 (14 oz) cans Diced Tomatoes, with juice
1 C finely diced Celery
1 C finely diced Carrots
1 C finely diced Onions
1 tsp dried Oregano or 1 T fresh Oregano
1 TBS dried Basil or 1/4 cup fresh Basil
4 C Chicken broth
½ Bay Leaf
½ C Flour
1 C Parmesan Cheese
½ C Butter
2 C Half and Half, warmed
1 tsp Salt
¼ tsp Black Pepper


Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed.
Cover and cook on LOW for another 30 minutes or so until ready to serve.


I serve with Parmesan Cheese shavings over the top just because it looks fancy :-)


Makes about 8 servings


Originally pinned by: http://utah.todaysmama.com/

Impress the mom-in-law dessert shish kabobs - Pinterest Success

Want to impress the mom-in-law without out much effort at all?  Here's your answer.  It really looks like you've spent 3 hours in the kitchen when, in reality, it takes like a 1/2 hour - L.O.V.E!







Ingredients:
1 Box Angel Food cake mix
Strawberries
Shish kabobs sticks
1 package chocolate peanut butter chips
Wax paper

Directions:
Make cake as directed on the box

Prepare strawberries (if you can't figure this part out...don't stab yourself with the sticks in the next section)

Layer strawberries and cake on the sticks and then set flat on a baking sheet lined with wax paper

To melt the chocolate peanut butter chips fill a saucepan with hot water. You want enough water to provide heat, but the bottom of the chocolate bowl should not touch the water. Heat the saucepan over low heat until it begins to simmer, then turn off the stove and place the chocolate bowl over the water. Let the chocolate begin to melt, and then stir it gently with a plastic spatula. When almost all of the chocolate is melted, life the top bowl from the saucepan and set it on the counter. Stir continuously until it is shiny, smooth, and completely melted. *See tips below. (Originally posted by: http://candy.about.com/od/workingwithchocolate/a/meltchocolate.htm)

Once chocolate is melted use a whisk dipped in the chocolate to sprinkle over the shish kabobs.  This will make a bit of a mess but who in their right mind is opposed to licking chocolate off the counters??

Set in refrigerator and allow to cool for 1/2 hour to 45 minutes. ENJOY!

Not a great picture but believe me, they look great once they've been moved to a nice tray

Word of caution - when licking the remaining chocolate out of the sauce pan MAKE SURE IT'S COOL!!  Not that I've done this...just for people that might want to do this.

*Tips for melting chocolate:
Avoid all contact with water! Chocolate will seize and become unworkable if it comes into contact with even a few droplets of water. Make sure your bowls, workstation, and spatulas are completely dry.
Melt the chocolate slowly over low heat.  It will become lumpy or grainy if overheated.
Stir the chocolate frequently with a rubber spatula, once the outer edges start to melt.

Orignally posted by: http://jensownroad.blogspot.com/

Mini Apple Pies - Pinterest success

I'm not sure why I never thought about this before but doing mini desserts is the way to go! These Mini Apple Pies are yummy and so convenient either freeze, take with you for breakfast at work or just eat as a perfect sized dessert.

Ingredients:

8 Apples

12 TBS Flour
1 1/2 C Sugar
4 heaping tsp. Cinnamon
1/4 to 1/2 tsp. Nutmeg
4 TBS chilled Butter divided into 24 equal portions
2 boxes refrigerated pie crusts (not frozen)

Directions:

Cut apples into small 1/2in pieces
Combine Flour, Sugar, Cinnamon, Nutmeg
In large bowl mix apples and flour mixture together making sure you get the apples coated thoroughly.

Use a wide mouth mason jar ring to cut 24 bottom crusts out. Line each of your muffin tins with the pie crusts and then pinch the dough around the top edge and fill with apple mixture until slightly mounded.  This should push the crust down into the muffin tin.

Put a pat of butter on each pie.
Cover with left over dough (I cut the rest of the dough into heart shapes using a cookie cutter).

Brush with melted butter and bake at 400 for 18 to 20 minutes.

Serve with ice cream, whip cream or just plain.

 

Originally pinned by: littlebitfunky.com