Turkey Pot Pie

Here is a hearty pot pie that is certain to fill tummies on a cold night. Featuring turkey, corn and mashed potatoes, this also makes an excellent use of leftovers from holiday meals {that is if you have had your fill of turkey sandwiches}. If you lack the turkey, use a rotisserie chicken or any cooked bird for that matter.

Turkey Pot Pie
2 c mashed potatoes
2 c shredded turkey
1 c corn

1 c green beans
1 c gravy
1/2 c shredded cheddar cheese
1 recipe double pie crust
1 egg, beaten
2 tbsp water

For Double Pie Crust
2 2/3 c flour
1 tsp salt
1 c butter, well chilled and sliced thin
7-10 tbsp ice water.

Heat oven to 375F.
Roll out pie crust and fit one piece into bottom of deep pie dish. Combine mashed potatoes, turkey, corn, gravy and shredded cheese. Place in pie crust. Top with second pie crust and trim excess. Use extra pieces for making decorative pieces for top of pie. Mix egg and water; using pastry brush, lightly brush the top and edges of pie with egg wash. Bake in preheated oven for 30-40 minutes. Check crust after 20 minutes. If it begins to brown much, cover with foil to prevent burning. Let pie sit for 5 minutes before serving.

For Double Pie Crust
Mix flour and salt in bowl of stand mixer. Add butter; mix with paddle attachment until butter breaks into pea size pieces. Add six tablespoons of water; mix just to bring dough together. If dough doesn't pull together, add more water one tablespoon at a time. Place dough on floured surface and divide into two pieces. Shape each piece into a disc. Wrap in plastic wrap or wax paper and refrigerate for 30 minutes before using.

Hot Chocolate Mix

Who doesn't like hot chocolate? Please don't tell me if you are one of those weirdos who does not. Hot chocolate is supposed to be what it says, Hot Chocolate, not just hot water that tastes nothing like chocolate and is nothing near creamy.

Many have come up with great recipes for a nice mix of hot chocolate, like Monica. These are great, but I like to make things simple without loosing anything. That is how I came up with this two ingredient recipe for hot chocolate mix.

Two ingredients, that is all you need.

1/4 cup of powdered milk


3 tbsp milk chocolate chips


To make a sweet gift, put these into a bag and tie closed. Add a candy cane to use as a stirrer.

To enjoy a cup, all you have to do is put the two ingredients into your mug and add hot water. Instantly stir until chocolate is melted.

At first it will look like a hot cup of milk.


But as the chocolate chips melt, you will sees swirls of velvety deliciousness.


Enjoy!

Gift Wrapping Central

I found a link to Good Housekeeping's ideas for a gift wrapping station from. Maybe you have everything figured out (and even wrapped by now), but I always am encouraged if not inspired by others ideas.

Here is my gift wrapping station, some ideas from Good Housekeeping, others my own, and some inspiration from blogs.



*Use a paper towel dispenser as a ribbon holder.
I had bought this one about 5 years ago. It is very decorative but took up too much counter space so it has been in our basement kitchen area. Now it serves its intended purpose (at least according to me)! I use the back support bar to hand my tissue paper over. A beautiful and useful tool



*Have an extra trash can? Use a it to hold all of your rolls of paper.
I bought an extra one at the Target (my one stop daily shopping place). It is handy because you can also just put gift bags in it. And when you are all done wrapping, just pick up the whole thing and put it away.

Also have a "real" trash can on hand. I didn't take a picture of this;)


*Baskets for everything!
I have to say I love baskets. They are so useful and vary greatly. I found all of these at the thrift store.


I use one for holding markers of different holiday colors for making tags.

Another I use to hold note cards, card stock, and labels (this is the one at the beginning of this post). For name tags, use cut out card stock and punch a hole and tie with a ribbon. Or just use white mailing labels and colorful permanent markers can be used to add decorative touches. I also keep candy canes for decorating the packages with.

Another basket houses tape. I used to have a nice dispenser but with seven children in the house and many wanting to use it, it has gone missing.

I am hoping to get my wrapping done today, along with baking and looking for a dress for a winter ball for my daughter, as well as preparing for Sunday. Is that too much? It will be fun trying!

Pizza Night

Friday nights we usually watch a movie together and enjoy dinner at the same time. I try to make something that everyone can customize and is fairly easy to eat while watching the tv, such as the baked potato bar. Another favorite Friday night dinner is homemade pizza. We go all out, making at least 4 different types of pizza and at least one dessert pizza. I know it is not Friday, but it will be before you know it. Plan to make a great meal for your family and let them help do it.

The variety of pizzas you could make are endless. We make somewhat healthier ones such as this veggie pizza which has fresh tomato slices, olives, and mushrooms.


Or, simply top your pizza crust with sauteed mushrooms and onions, then add some cooked sliced Italian sausage.


But one of the most delicious ones we have made is Buffalo Chicken Pizza, a tasty mixture of chicken, wing sauce, blue cheese dressing and cheeses.


To make a mouth watering Buffalo Chicken Pizza, you need these things:
pizza crust dough (we buy from Trader Joe's, but any will do)
1/2 c blue cheese dressing (chunkier is better)
1/2 c hot sauce (recommend Frank's Wing Sauce Original)
1/4 c butter, melted
2 chicken breasts, cooked and cut up
2 c shredded cheese blend (cheddar and Monterey Jack)
extra blue cheese dressing for dipping


Suggested directions:
1. Roll out dough and turn over 1 inch around edge. Place crust on round pan; I use a round baking stone for a crispy crust. Bake the crust for 5-7 minutes at 375.
2. Spread blue cheese dressing on pizza dough.
3. Mix wing sauce and melted butter together. Add chicken and mix to coat.
4. Spread chicken mixture onto pizza crust. Top with cheese.
5. Bake pizza for about 15 minutes or until crust is golden and cheese is bubbly.


The children help with this, not only because they love to help cook, but because they want to enjoy their own concoctions. Seth helped make pizza for the first time.

First he prepared the surface for the dough.



Rolling the dough is tough work.



It requires concentration.



Don't forget to poke holes in your dough or it will become a huge piece of pita bread.



Seth likes his pizza with lots of cheese . . .



And pepperoni.



Pizza is a great treat, especially for the little ones. And getting to add their own toppings makes it all the better to enjoy!

Incredible Crab Salad

The holiday season is full of parties and lots of food, fattening food that makes you feel sluggish. Here is something different. Something light and refreshing, but oh so delicious, Incredible Crab Salad. This was inspired by my favorite appetizer from Ruth's Chris', the crabtini. It is a tasty blend of lump crab meat, fresh herbs and remoulade sauce. Not only does it taste wonderful, it looks wonderful. Served in a glass over shredded lettuce, it is a light and scrumptious treat, something that won't fill you up before the feasting begins.

Here is my version of this tempting appetizer.

Incredible Crab Salad
1 lb lump crab meat
two lemons, for juicing
handful of fresh parsley, chopped (about 4 tbsp)
2 green onions, sliced
2 stalks celery, diced
2 hearts of romaine lettuce
2 tbsp olive oil
1 tsp sea salt
fresh ground pepper
remoulade sauce
more lemons

Drain crab meat and place in a large bowl. Squeeze lemons over crab meat. Add chopped parsley and green onions and celery. Add olive oil, salt and fresh ground pepper {just enough for a bit of flavor}. Toss all together and let marinade in refrigerator for at least an hour.

While the crab salad is marinating, rinse your romaine lettuce and dry. Finely chop one heart of lettuce and reserve for stuffing into glasses. The other heart of lettuce should be cut into pieces about 3 inches long. These are used to put on the side of a plate with about half of the crab salad. Those who don't get a glass can just pick up a leaf of lettuce and top it with the crab salad.

Fill four wine glasses (even better is a martini glass) with chopped lettuce. Add a couple of spoonfuls of crab salad and a dollop of remoulade sauce. Garnish the glass with a wedge of lemon. Put the remaining salad into a small, pretty bowl. Place the lettuce leafs on a plate with the bowl of crab salad and some more lemon wedges. Set out with a ramekin of remoulade sauce.

Just a note about the remoulade sauce. I find it in the condiment isle next to Tabasco or Louisiana sauces. I have found some recipes, but they each involve many ingredients so I just buy it. Also, I recommend the Philips crab meat which can be found in the refrigerated seafood section of the grocery. It is kept cold, therefore fresher than other canned crab meat, and it is much easier than shelling crabs.

Candy Bar Pie

A few weeks ago, my daughters and I made 30 pies for a school bake sale. Ingredients had been donated in abundance. After using much of what was donated, I still had a considerable amount left over. I used some of the ingredients to create a pie with things I love: caramel and chocolate. The result was Candy Bar Pie.


To recreate this delectable and delightful dessert, you will need:
1 Oreo pie crust
1 can of Dulce de Leche (caramel), divided
3/4 c semisweet chocolate chips, divided
1 1/2 blocks (12 oz.) of cream cheese, softened
1 tsp vanilla
3 tbsp milk, divided
8 oz whipped cream
1 tbsp cocoa powder
1/4 c toffee bits

Follow these directions:
1. Freeze the Oreo crust for 15 minutes to make spreading the caramel easier.


2. Spoon out half of the Dulce de Leche onto Oreo crust and spread evenly. Sprinkle the caramel with 1/4 cup of semisweet chocolate chips.

3. Whip softened cream cheese with vanilla and 2 tablespoons of milk until smooth. Blend in whipped cream.
4. Heat 1 tablespoon of milk in a microwave safe dish for 20 seconds. Stir in 1/2 cup of semisweet chocolate chips until the chocolate is melted and the mixture is smooth. Add the chocolate to the cream cheese mixture along with the cocoa powder. Blend.
5. Spread chocolate cream evenly over the caramel and chips.

6. Heat remaining caramel and drizzle over chocolate cream. Using a toothpick, drag caramel around the top of pie to spread and make decorative swirls. Sprinkle with toffee bits.


Grab a fork and take a bite!

I originally made this pie with a shortbread crust, but changed it to an Oreo crust for more chocolate. The first time the pie was just as delicious. Use what you have on hand and make this pie your own!

Advent Bread Wreath

The season of Advent is here; let the celebrating begin! And what a great way to begin, with festive food. I thought it would be fitting to enjoy a bread ring for breakfast each Sunday of Advent.

How To Braid the Bread Wreath
My friend taught this technique to me and my daughter {the recipe is found at the end}. Basically it is a batch of bread dough (your favorite) rolled out and filled with filling ingredients.



Then each side of the bread is cut into strips and is braided.



As you fold ends over, the next piece should overlap the previous one.



When you get to the end, braid the last pieces, cut off the excess, and tuck in to shape.



To place the braided bread on the stone, work in small sections. First place one end on a round stone.



Then turn the stone a bit. Slide a hand under the next section of dough and lift onto stone.



Continue until the entire braid is on the stone. Then overlap the ends to complete.



Brush with an egg wash and bake in preheated oven for 25 minutes.



Ham and Cheese Bread Wreath
1 c of milk
1/3 c sugar

1 1/2 tbsp yeast
2 eggs, whisked
1/2 c butter, cut into pieces
4-6 c flour
1 lb ham, chopped
2 c shredded cheddar cheese
1 egg plus 2 tbsp water, combined for an egg wash

1. Mix milk and sugar in a small saucepan. Add pieces of butter. Heat to about 105 degrees F. If the milk is too hot, the yeast will die and your bread will not rise. If the milk is not warm enough, the yeast will not grow. If you don't have a thermometer, the milk should be like a very warm bath. Remove milk from heat; add yeast and let proof for about 5 minutes. If you do not notice the yeast rising and becoming foamy after 5-10 minutes, the yeast will not make the bread rise and you need to start over.

2. Place milk and yeast mixture in bowl of stand mixer; combine well. Add 2 cups of flour to the milk mix; mix well with the dough hook. Add eggs and stir well to combine. Continue adding more flour a cup at a time and stirring until the dough easily pulls away from the sides. I have used a wooden spoon and my own hands instead of the mixer as well. Place the dough on a well floured surface and knead for a few minutes til dough is smooth. Add flour to keep the dough from being too sticky while kneading. Place the dough in a large greased bowl. Cover with a towel and let sit in a warm place for about an hour til doubled in size.

At this point, to make the dough easier to use, refrigerate for at least an hour.

3. Preheat oven to 350F degrees. Flour your work surface and roll the dough into a long, narrow rectangle about 2 1/2 to 3 feet long by 8 inches wide. Scatter the ham down the middle of the dough and sprinkle with cheese. Cut slits down one of the long sides of the dough, counting as you do. Cut the same number of slits in the other side. Fold the slits of bread over the top of the ham and cheese. This forms your braid. Place braid on a baking stone, working in small sections to keep braid together. Brush with egg wash. Bake in preheated oven for 30~40 minutes.

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