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Thursday, January 31, 2019

Cornbread Chicken Pot Pie

Are you looking for an easy and comforting meal to make for dinner? A meal that is warm, creamy and delicious! Packed full of hearty filling of vegetables and chicken and topped with the sweet cornbread topping. This Cornbread Chicken Pot Pie is made from scratch and large enough to feed a bigger family with some left overs. Perfect for those cooler months when you're craving comfort food!

Pot pies are a classic great comfort food to enjoy during the fall and winter months! The savory goodness of gravy, a mixture of vegetables, and chicken all baked together under fulfilling crust.

We are in the heart of winter here in Indiana with this unusual Polar Vortex going through. This week we have had cold cold temperatures reaching in the -40/-50s with the wind chill. School has been canceled, my husband's work has been closed. We haven't left the farm. What a great time to spend cooking and we have done a lot of it. 

This homemade Cornbread Chicken Pot pie doesn't disappoint. Quick. Simple. Tasty. A delicious all in one meal. 



Cornbread Chicken Pot Pie

Ingredients for Cornbread Chicken Pot Pie

Filling 

14 oz. frozen mixed vegetables 
1/4 cup butter
1 cup chicken broth
1/2 tsp salt
1/2 tsp black pepper
3 Tbsp all purpose flour
1 cup heavy cream
1/4 cup chopped onion 
2 cups cubed or shredded cooked chicken 

Cornbread Topping 

1 cup yellow cornmeal 
1 cup all purpose flour 
2 Tbsp sugar
1 tsp salt 
1 cup milk 
1/2 stick butter, melted and cooled
2 large egg

Directions for Cornbread Chicken Pot Pie

For the Filling 

1. Place the frozen vegetables in a large sauce pan and cover with water. Over medium high heat, bring to a boil. Cook vegetables until they are tender, about 5-10 minutes. Drain and set the vegetables aside. 

2. In a small saucepan, melt the butter. Add the chopped onions and saute for 2-3 minutes until just barely tender. Add chicken broth, salt, pepper, and flour. Stir until well combined. Then add the cream and stir continually while cooking until the mixture thickens, about 4-5 minutes.  

3. Pour sauce mixture over vegetables, add the cooked chicken and stir everything together until coated well with the sauce mixture. Spoon the vegetable mixture into a greased 9 x 13 baking dish and set aside.

For the Cornbread Topping 

1. In a large mixing bowl, add the cornmeal, flour, sugar, Clabber Girl Baking Powder, and salt and stir to combine together. Add the milk, melted butter, and eggs. Stir together until mixture is well blended and smooth.

2. Spoon the cornbread mixture on top of the vegetable mixture in the baking dish. Spread out the cornbread mixture to cover the filling. Bake at 400 degrees for 20 -24 minutes, or until the cornbread is golden on top. 


Enjoy this Cornbread Chicken Pot Pie next time you're looking for a hearty meal!



This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own


Tuesday, January 1, 2019

Red Velvet Brookies

Are you looking for a fun and super flavorful dessert for Valentine's Day? Give these Red Velvet Brookies a try! They are delicious! You can't go wrong with red velvet and chocolate chip cookie dough.


Red Velvet Brookies are such a fun treat for Valentine's Day bringing a fun twist to some ever favorite desserts. A cookie and a brownie in one, creating a Brookie, the best of both worlds!


Although, it's not quite Valentine's day yet, but it's that time of year when all things pink and red start popping up in all kinds of stores and online right after Christmas.  Some things I think about when it comes to Valentine's Day is chocolate, sweets, and the color red. This sweet treat ties them all together and is packed full of flavors. This dessert is deliciously comforting just like red velvet brownie and chocolate chip cookies should be.


These Brookies are perfect for the lovely holiday, but they can be made any time for sure.

This recipe features the new Bailey's Original Irish Cream Baking Chips and adding mouth watering flavors of Bailey's Original Irish Cream.


Be sure to enjoy these with a glass of milk. They are decadent and delicious!




Red Velvet Brookies


Ingredients for Red Velvet Brookies 

For the Red Velvet Brownies: 

1 box Red Velvet Cake Mix 
1/4 cup vegetable oil
1/3 cup milk 
1 egg 

For the Chocolate Chip Cookies: 

1/2 cup cold butter 
3/8 cup brown sugar
3/8 cup sugar
1 egg 
1 tsp vanilla
1/2 tsp salt
1 1/4 cups flour

Directions for Red Velvet Brookies

1. Line a 9 x 13 with parchment paper or grease it well and set aside. 
2. In a large bowl, mix together the red velvet cake mix, vegetable oil, milk, and egg until well blended. A smooth, thick batter forms. 

3. Spread the batter in the parchment lined/greased baking dish. The batter is thick and sticky, it was helpful to spray the spoon used to spread the batter in the dish. Set aside. 

4. Using a stand mixer, beat together the butter, sugar, and brown sugar together until nicely smooth and creamy. 

5. Add in the egg  and continue to mix. 

6. Add in the Clabber Girl Baking Soda, Clabber Girl Baking Powder, vanilla, and salt and mix well. 

7. Add the flour and mix until the dough forms. 

8. Add the Bailey's Original Irish Cream Baking Chips and mix in gently with a wooden spoon. 

9. Add small spoonfuls of the cookie dough on top of the brownie batter in the baking pan. Gently spread out until the brownie batter is completely covered to create the top later of the brookies. 

10. Bake at 350 degrees F for 35 to 40 minutes, until lightly browned on top and toothpick comes out clean. 

11. Let cool for 15 minutes until cutting and serving. Cut into small square bars.

12. For extra chocolate goodness, place 1/2 cup of Bailey's Original Irish Cream Baking Chips in a glass dish and melt in the microwave for 30 seconds at a time, stirring in between until melted. Using a fork, drizzle over the Brookie squares.






This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own





Friday, November 30, 2018

Broccoli Cheddar Casserole

Are you looking for an easy casserole dish to take to your next pot luck dinner? This Broccoli Cheddar Casserole is super easy and flavorful! It is sure to be a favorite for broccoli lovers at your next get together.



With the holiday season upon us, it is time to start thinking about what you might plan to make for your holiday meals.

I know at my family holiday meals, there is a big array of casseroles. I am a big fan of all the different casseroles and have more of those than the main turkey or ham served at Thanksgiving and Christmas.

You can't go wrong with this Broccoli Cheddar Casserole!


 Broccoli Cheddar Casserole 

PRINTABLE RECIPE HERE

Ingredients for Broccoli Cheddar Casserole

1 lb. frozen broccoli florets
8 oz. shredded sharp cheddar
4 cups cooked white rice
1 small yellow onion, diced 
1/2 tsp minced garlic
3 Tbsp butter 
3 Tbsp Clabber Girl Corn Starch 
2 cups milk 
1/2 tsp salt
1/4 tsp paprika
1/4 pepper

Directions for Broccoli Cheddar Casserole 

1. Chop the frozen broccoli into bite size pieces, it will thaw out some with handling during the casserole preparation. 

2. Add the broccoli pieces, the cooked white rice, and about 3/4 of the shredded sharp cheddar to a medium mixing bowl. Set the remaining cheese aside to use later. Stir it together until evenly blended together. Set aside. 
3.  In a small pan, to make the sauce, add the diced yellow onion, the minced garlic, and the butter. Cook on medium heat until the butter is melted and the onions become translucent.

4. Add the milk and corn starch and whisk together continuously until sauce mixture comes to a boil. Remove from heat. Sauce mixture will thicken.

5.  Add the salt, paprika, and pepper to the sauce mixture and stir together until well mixed in.

6.  Add the sauce mixture to the broccoli mixture and mix together until coated well with the sauce mixture.

7. Pour the casserole ingredients in to a well greased 9 x 13 pan. Then add the remaining cheese over top of the casserole.

8. Bake at 350 degrees F for 35 to 40 minutes.



Enjoy!!

This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own


Saturday, October 27, 2018

Harvest Hash, Sweet Potatoes and Brussels Sprouts


Are you looking for a simple side dish that is flavorful and able to feed a crowd? This Sweet Potatoes and Brussels Sprouts dish is packed full of flavor.  Brussels sprouts, sweet potatoes, bacon, a hint of apple, and thyme come together so nicely in this delicious and savory side dish. This dish is everything you're craving for the fall season, or anytime really.


The garden changes so many times throughout the growing season. Fall is one of my favorite times to harvest some of the finest vegetables from the garden. Sweet potatoes and brussels sprouts grow all season long and it's so rewarding to harvest them in the fall.



This Harvest Hash, Sweet Potatoes and Brussels Sprouts recipe is super easy to prepare and make. It makes for a great side dish for any meal, as well as can feed a crowd your next holiday gathering. A colorful dish loaded with flavor that is sure to impress.


Harvest Hash, Sweet Potatoes and Brussels Sprouts

PRINTABLE RECIPE HERE

Ingredients for Harvest Hash, Sweet Potatoes and Brussels Sprouts

2 tbsp olive oil
1 1/2 lb sweet potatoes, peeled and cubed
1 lb brussels sprouts, cleaned and halved
1 small onion, chopped
1 apple, peeled and cubed, 
5 slices of bacon, browned and crumbled
1 tsp thyme
1/2 tsp minced garlic

Directions for Harvest Hash, Sweet Potatoes and Brussels Sprouts

1. Cook the bacon in a skillet over medium heat until it is crisp and browned. Transfer bacon to a paper towel lined plate to cool, set aside. 

2. Using a large sauce pan, heat the olive oil over medium heat. Add the sweet potatoes, brussels sprouts, and onion. Cook until crisp-tender, stirring occasionally, about 10 minutes or until the sweet potatoes are tender with a fork, and onion is looking translucent. 

3. Stir in apples, thyme, garlic, and cook for about a minute more. 

4. Add in the reserved crumbled bacon pieces and stir in all together. Serve warm.



This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own

Saturday, September 29, 2018

German Sweet Chocolate Cupcakes


Are you looking for a flavorful cupcake with the delicious flavors of a classic cake? These German Sweet Chocolate Cupcakes are just that. Enjoy the flavors of German chocolate cake in cupcake form! Because cupcakes are ALWAYS fun!


They are a delicious mix of of light chocolate cake paired with an ooey-gooey coconut and pecan topping.


If you're like me, you'll be hooked on them. The whole salty nutty caramel chocolate combination is just too good, you'll definitely have to have more than one!

Enjoy!


German Sweet Chocolate Cupcakes

PRINTABLE RECIPE HERE

 Ingredients for German Chocolate Cupcakes

Cupcakes:
4 oz. German Sweet Chocolate 
2 1/3 cups cake flour, sifted
1 1/2 cups sugar
1 tsp. Clabber Girl Baking Soda
1/2 tsp. Clabber Girl Baking Powder 
1/2 tsp. salt 
2/3 cups butter or margarine
1 cup butttermilk
1 tsp. vanilla extract
2 large eggs

Frosting:
1 cups evaporated milk 
1 cups sugar
3 egg yolks, slightly beaten
1/2 cup butter or margarine
1 tsp. vanilla
2 1/2 cups pecans, chopped
2 cups flaked coconut

Directions for German Chocolate Cupcakes

1. Preheat oven to 350 degrees F. Prepare the cupcake pan with cupcake liners and set aside. 

To make the cake: 

2. Break the chocolate bar into pieces and melt over low heat, and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Set aside. 

3. In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 cup of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs, and remaining buttermilk. Beat for 1 minutes more, making sure mixed well together. 

4. Scoop cake batter into each cupcake liner in the prepared pan. Bake at 350 degrees F for 20 minutes, or toothpick inserted in center comes out clean. Remove from cupcake pan and cool on wire racks. 

To make the frosting: 

5. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter, and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally. 

Add the frosting to the cupcakes after they are completely cooled.

Recipe makes 2 doz. cupcakes



This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own

Tuesday, August 28, 2018

German Sweet Chocolate Cake

German Chocolate Cake is a classic made-from-scratch cake. The delicious layers of moist light chocolate cake topped with a signature coconut-nut filling frosting.

Made from scratch layered German Sweet Chocolate Cake. A light chocolate cake with a creamy coconut and pecan frosting.

German Chocolate Cake takes me back to family dinners at my grandma's house. She is always baking up yummy desserts! German Chocolate Cake is definitely a popular favorite at family occasions.

Made from scratch layered German Sweet Chocolate Cake. A light chocolate cake with a creamy coconut and pecan frosting.

The cake itself is moist, dense and a light chocolate flavor. It pairs wonderfully with the filling and frosting. The frosting is packed full of flavors!! Sweet with a creamy, milky texture, nutty with the tastes of coconut and pecans, and a sweet hint of vanilla.

Made from scratch layered German Sweet Chocolate Cake. A light chocolate cake with a creamy coconut and pecan frosting.

Grab a glass of milk or cup of coffee and enjoy a slice!

Made from scratch layered German Sweet Chocolate Cake. A light chocolate cake with a creamy coconut and pecan frosting.

Made from scratch layered German Sweet Chocolate Cake. A light chocolate cake with a creamy coconut and pecan frosting.


German Sweet Chocolate Cake 

Ingredients for German Chocolate Cake 

Cake: 

4 oz. German Sweet Chocolate 
2 1/3 cups cake flour, sifted
1 1/2 cups sugar
1/2 tsp. Clabber Girl Baking Powder 
1/2 tsp. salt 
2/3 cups butter or margarine
1 cup butttermilk
1 tsp. vanilla extract
2 large eggs

Coconut Pecan Filling and Frosting: 

2 cups evaporated milk 
2 cups sugar
6 egg yolks, slightly beateb
1 cup butter or margarine
2 tsp. vanilla
2 1/2 cups pecans, chopped
2 cups flaked coconut

Directions for German Chocolate Cake 

1. Preheat oven to 350 degrees F. Line bottoms of three 9-inch round pans with parchment paper, set aside

To make the cake: 

2. Break the chocolate bar into pieces and melt over low heat, and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Set aside. 

3. In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 cup of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs, and remaining buttermilk. Beat for 1 minutes more, making sure mixed well together. 

4. Pour batter into prepared layer pans. Bake at 350 degrees F for 35 minutes, or toothpick inserted in center comes out clean. Remove cake layers and set aside to cool for 15 minutes. Remove from pans and cool the rest of the way on wire racks. 

To make the frosting: 

5. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter, and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally. 

To assemble: 

6. When the cake layers are cooled completely, spread the frosting on top of each layer and stack together.

Made from scratch layered German Sweet Chocolate Cake. A light chocolate cake with a creamy coconut and pecan frosting.



This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own



Tuesday, July 31, 2018

Crock Pot Cowboy Beans

Are you looking for a great side dish to feed a crowd? Crock Pot Cowboy Beans are a delicious Southern-Style bean and one of the best comfort foods. This recipe is packed with three different beans, flavorful bacon, ground beef, and flavors of tasty sweetness.


Bring these Crock Pot Cowboy Beans as a side dish for your next cookout, family reunion, or tailgating party. They will sure be a hit! This hearty dish is easy to prepare and make right in your crock pot. Nothing says summer BBQ or get-together like some slow cooked beans!


A few weeks ago, we had our County 4-H Fair! I always like to plan ahead on some meals for our family to have during the week. So when I was thinking of some sides to make for the week, these Cowboy Beans came to mind. They are quick to throw together, they feed a crowd, and the leftovers freeze well for later. On busy show days, it's nice to have some food prepared and ready for the lunch break. These beans and some grilled hot dogs were perfect!



Since the freeze up well, the left overs I froze and saved for the following weekend when we headed to the lake and stayed in a cabin with family. We enjoyed the beans there as well.


These Cowboy Beans will be great for fall tailgate parties and meals in the field during harvest as well! I love using my Indianapolis Colts Crock Pot and it will be perfect this! This recipe makes a ton of beans so it's perfect for serving a crowd.



Crock Pot Cowboy Beans 


Ingredients for Crock Pot Cowboy Beans 

1 lb ground beef
1 lb bacon, cooked and crumbled
3 -15 oz cans kidney beans
2 - 15 oz cans white beans 
3 - 15 oz cans pork and beans 
1/2 cup chopped onion 
1 cup brown sugar
1 cup ketchup 
4 tbsps yellow mustard 

Directions for Crock Pot Cowboy Beans 

1. In a large skillet, cook the ground beef and onions until the meat is browned. Remove and drain any grease. 

2. Cook the bacon to crispy and crumble to pieces

3. Drain and rinse the cans of kidney beans and  white beans. 

4. Combine all the cans of beans, ground beef and onions, and the crumbled bacon ingredients in your crock pot. 

5. Cook for 4 hours on high. 

Ready to serve and enjoy! 



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