Skillet Chicken Pot Pie

This is SOOO yummy ... takes about 30 minutes and it's all done! It doesn't have the traditional pie crust, but serve it in a bowl with mom or Geraldine's yummy rolls, or even crescent rolls. You'll love it! It reheats beautifully.

4 boneless, skinless chicken breasts
Salt and pepper
4 Tablespoons butter (divided, you'll use 2T at a time)
1 medium onion, minced
1 celery rib, sliced thin
1/4 c. unbleached all-purpose flour
2 cups low-sodium chicken broth (1 can)
1/2 c. heavy cream
1/2 teaspoon thyme (heaping)
2 cups frozen pea-carrot medley, thawed

Season the chicken with salt and pepper. Melt 2 Tbsp. butter in a 12" skillet (preferably NOT non-stick, so you can scrape up all the brown bits into the sauce), over medium heat. Brown the chicken breasts lightly on both sides - about 5 minutes total. Transfer chicken to a clean plate and cover. It'll cook until done later in the recipe.

Add the remaining 2 tbsp. of butter into the skillet. Add the minced onion and celery and 1/2 tsp. salt and cook until the onion is softened - about 5 minutes. Sprinkle in the flour and stir constantly for about one minute.

Stir in 1/4 c. chicken broth and stir for about 30 seconds. Whisk in the rest of the broth, the cream and the thyme and bring to a simmer. Add the chicken back into the sauce and cover. cook over medium-low heat for about 8 to 10 minutes, until the chicken is done cooking.

Transfer the chicken to a cutting board to let cool for a minute. Add in the peas and carrots into the sauce and put cover back on for about 2 minutes. While the peas and carrots are heating through, cut the chicken into bite-size pieces. Stir back into the sauce. Salt and pepper sauce to taste. Serve in bowls and dip your rolls in it! Yum!

Best Play Dough...Ever!

I love making this stuff for the kids to PLAY with! It is so soft...

Mix in a medium pot:
1 c. white flour
2 T. cream of tartar
1/4 c. salt

Combine the following, and add to the mixture above:

1 c. water
1 T. vegetable oil
Food coloring to desired color

Cook over medium heat and stir (about 3-5 minutes). It will look like a globby mess, but it is supposed to. When it forms a ball in the center of the pot, turn it off, and knead on a lightly floured surface. Store in an airtight container or a plastic bag.

Elaine Smith's Caramel Corn

2 c. brown sugar
1 cube butter
1 can sweetened condensed milk
1 c. light Karo Syrup

Cook to a very soft ball stage, and pour over popcorn.

Caramel Brownies

This is a favorite of anyone who tries these things...they are so good...but very rich! I got this recipe from Tina. She swears that generic ingredients don't work well in this recipe.

3/4 c. melted butter
1 pkg. Betty Crocker German Chocolate cake mix (unprepared)
1/4 c. flour
2/3 c. evaporated milk (divided)
1/2 c. chopped walnuts
6 oz. Nestle semi-sweet chocolate chips
14 oz. Kraft carmels

In a bowl, melt together 1/3 c. evaporated milk and carmels. (Microwave at 60% for 3 minutes). Set aside. Combine butter, cake mix, flour, 1/3 c. evaporated milk. Separate batter and press half in a 9x13 greased pan. Bake for 6 minutes at 350 degrees. Cover with chocolate chips. Pour carmel on top. Crumble rest of dough on top, making sure there are no holes. Bake for 15 more minutes. Serve warm or cold. We like ours warm with vanilla ice cream...they are very rich!

Ham & Swiss Loaf

3 1/2-4 c. flour (divided)
2 pkg. yeast
1 c. warm water
1/4 t. salt
2 T. sugar (divided)
1/4 c. prepared mustard (dijonnaise)
2 T. melted butter (cooled)
2-3 c. chopped ham
1 c. grated swiss cheese
3/4 c. olives

In a large mixing bowl, put 1 1/2 c. flour, salt, and 1 T. sugar. Set aside. Let yeast start to work in warm water and 1 T. sugar. When yeast is foamy, add mustard and cooled melted butter. Stir well, add to flour mixture. Add remaining flour to form soft dough. Form ball and rest 10 minutes. Roll out to 15x10 inch rectangle, 1/3 inch thick. Fold dough in half and slide a piece of parchment underneath it ... that'll make transferring it to a baking sheet MUCH easier. Put ham, cheese, and olive mixture on down the center and cut strips on either sides and both ends. Cut away 'corners' and fold down one end over filling and pull strips on either side over each other - making it look like a braid. Transfer to baking sheet. Brush the top with egg.

Bake at 350° for 30 to 35 minutes ... until the top is shiny and golden brown ... let cool for about 10 minutes before cutting as filling will be hot. Reheats really well - Jim actually liked it better the second day.

Does Anyone Have ...

Hey girls ... just wondering if anyone's got the recipes for that ham and swiss loaf I used to make? I can't find it anywhere ... AND, I'm wondering if anyone's got a good 'frog eye' salad recipe? Jim LOVED it when we had it for grandpa's luncheon. He about fell out of his chair laughing when we told him the name of it ...

Sugar Cookies

Lemon Pudding Fruit Salad

This is mom's famous fruit salad, that Rod absolutely loves...

1 large (20 oz.) can pineapple chunks, drained with juice reserved
1 (15 oz.) can mandarin oranges, drained with juice reserved
1 (3 oz.) pkg. lemon jello
1 (3 oz.) pkg. lemon pudding (not instant)
1 (8 0z.) tub frozen whipped topping
2 c. fresh strawberries, sliced (optional)
2 bananas, sliced
1 c. mini marshmallows

In large saucepan, combine reserved juices and enough water to make 3 c. liquid. Bring to a boil. Mix in jello and pudding mixes. Cook and stir until thickened. Cool. Stir in whipped topping, fruit, and marshmallows. Refrigerate at least 1 hour. Serve the same day.

Pumpkin Chocolate Chip Cookies

We love these cookies (thanks, Mom!), especially this time of year.

Mix Together:

1 c. pumpkin
1 t. vanilla
1 c. sugar
1/2 c. oil

Add:

2 c. flour
1 t. baking powder
1 t. cinnamon
1/4 t. salt
1 t. baking soda
1 c. semi-sweet chocolate chips (I use the whole bag!)

Spoon onto greased cookie sheet. Bake at 375 degrees for 10-12 minutes. Enjoy