Chicken Pot Pie

Sherri Walton shared this recipe with me.  She usually buys frozen pie crust dough when making this.  But, you wouldn't have to.  

Chicken Pot Pie

Double pie crust

1/3 c. butter

1/3 c. flour

1 3/4 c. water

3/4 c. milk

1 T. onion flakes or 1/4 c. chopped onion

1 T. chicken bouillon

1/2 t. salt

1/4 t. pepper

2 c. cooked chicken diced

2 c. cooked potatoes diced

10 oz. frozen peas and carrots (2 cups)

In saucepan over medium heat make a roux with the butter and flour.  Stir in the water and milk and seasonings.  Continue to cook until thickened.  Stir in the chicken and veggies.  Pour into unbaked pie crust.  Add a top crust and cut some slits in the top for steam to escape.  Bake at 425 for 30 to 35 minutes, until golden brown.  

Corn is also a good addition.  

Best Press

This is not to drink!!!  This is the pressing spray I like to make for my quilting projects.  I'm putting it here for easy availability.

Best Press

1 1/2 c. distilled water 

1 1/2 c. vodka (80 proof)

1/4 tsp. citrus or lavendar essential oil 

Salted Caramel No Bake Cookies

Salted Caramel No Bake Cookies

4 c. quick oats

3.4 oz. instant butterscotch pudding

2 c. sugar

3/4 c. butter

2/3 c. evaporated milk

1/4 t. salt

1/2 c. toffee chips

course Kosher salt (for sprinkling)

Mix together in a large mixing bowl:  oats and pudding mix, set aside.

Place in saucepan:  sugar, butter, evaporated milk and salt.  Cook over medium heat stirring frequently.  Bring to a full boil and boil for 45 seconds.  

Remove from heat and pour over the oats mixture.  Stir well and cool slightly.

Stir in the toffee chips.  Scoop into cookie balls and drop on waxed paper.  Sprinkle lightly with Kosher salt.  Cool until set up.  

If you want you could also sprinkle with semi sweet chips before you sprinkle the salt. 

Big Batch Chocolate Chip Cookies

 I make these in my BIG MIXER with the 5 gallon bowl.

Big Batch Chocolate Chip Cookies

3 lb. Butter Crisco

2 lb. + 1 1/4 c. brown sugar (6 c. packed brown sugar)

6 c. sugar

16 eggs

2 T. pure vanilla or 1/2 c. imitation vanilla

2 T. salt

20 c. flour  (3.6 cups in a pound of flour / just under 6 pounds of flour for 20 cups)

2 T. baking powder

2 T. baking soda

10 c. chocolate chips (ice cream bucket full)

Place all the ingredients except the chocolate chips in large mixer bowl.

Mix thoroughly on low speed.  Beat well.

Add chocolate chips and mix well.

Form into cookies and bake at 350 for 14 to 18 minutes, depending on the size of the cookie.  

Cool on pan for about 5 minutes before removing from pan to cool on wire racks.  

1 1/4 inch diameter scoop = 200 to 225 cookies (regular sized)

2 1/2 inch diameter scoop = 100 to 125 cookies (Giant sized)

2 1/2 inch scoop = 8 cookies per cookie sheet, arranged like this:

0      0

    0

0      0

    0

0      0

One batch made 85 giant + 54 regular

Blackberry Ice Cream Sauce

Blackberry Ice Cream Sauce

3 T. lemon juice

3 T. cornstarch

4 c. blackberries

1/4 c. water (more if needed)

1/2 to 3/4 c. sugar (as needed)

1/2 t. cinnamon

1 t. lemon zest (optional)

In a small bowl mix together the lemon juice and cornstarch.  Set aside.

In a sauce pan combine berries, water and sugar.  Stir over medium high heat for about 3 minutes, until blackberries are broken down. Stir in the cornstarch mixture and cook 1 to 2 minutes more until thickened.  Remove from heat and stir in the cinnamon.  

Serve over ice cream.  Keeps in fridge for about 2 weeks.  

If using fresh lemon juice also add in 1 t. lemon zest.  

Zucchini Chips in the air fryer

It's that time of year.....zucchini everywhere!!!

Zucchini Chips

Slice zucchini in 1/8 inch slices

Kosher salt

Olive oil

granulated garlic or garlic bread seasoning

Lay zucchini slices on a paper towel and sprinkle with kosher salt.  Let sit for about 15 minutes.  Pat dry with a paper towel.

Preheat air fryer to 400 degrees.  Place zucchini on trays of air fryer.  Lightly spray with olive oil and sprinkle with garlic.  Cook for 15 to 20 minutes until golden brown.  Turn the last 5 minutes of cooking.  

Lavender and it's many uses

 Lavender Simple Syrup

1 c. sugar

1 c. water

1 T. dried lavender buds or 2 T. fresh lavender buds

Place in sauce pan and bring to a boil, stirring until all sugar is dissolved.  Remove from heat and steep for 30 minutes.  Strain into a container.  Keeps for several weeks in the fridge.  

Lavender syrup has a delicate floral and sweet taste.  Is a great addition to various foods and beverages such as; lemonades, cocktails, teas, and desserts such as cakes, cookies, pancakes, whipping cream and ice cream.  It is great to mix into a glaze or drizzle it over a fresh watermelon salad.  It pairs well with strawberries, blueberries, pears, lemon, orange, honey, sage, rosemary, oregano, thyme, black pepper, and chocolate.

In lavender, linalool contributes to its calming properties by interacting with the brain's neurotransmitter systems, including gamma-aminobutyric acid (GABA), which helps reduce stress and anxiety. It also works to lower cortisol (the stress hormone) and supports seratonin production and improves circulation and emotional balance.  

Lavender syrup tastes primarily floral and sweet, with subtle herbal notes. The dominant flavor is derived from the lavender itself, which is often described as having a delicate, aromatic, and slightly exotic floral taste. 

Lavender Soda

5 or 6 ice cubes

1-2 T. lemon juice

2 T. lavender simple syrup

1-2 c. sparkling water or club soda

Fill a cup with ice.  Add the remaining ingredients.  Stir and enjoy!!

Lavender Honey Lemonade

2 t. dried lavender buds

4 c. water

2 large lemons (1/4 c. + 2 T. juice)

5 - 6 T. honey

Ice cubes

Place buds in tea diffuser.  Bring water to a boil and then drop in the diffuser. Steep for 10 to 15 minutes and then remove the diffuser. Cool and chill.

Combine the lemon juice, chilled lavender water and honey.  Stir over ice.  It will be a delicious pink lemonaide.