Friday, 17 June 2016

KerKer's Chicken Pot Pie

I don't remember how many years ago I started making this recipe, but I do remember that our parents were gone, and Jen and I were in the sitting in the kitchen (probably eating junk food or something :D) and I was looking at a cooking magazine and saw this picture
I told Jen that was gonna make a chicken pie that tasted just like the picture, she thought that was a good idea, so that's what I did.
If I remember correctly she made the pie crust (cause she's good at it :) and I made the has been a family favourite ever since!
It's a great meal to bring out to the field or to a potluck, because it stays hot for a long time!
In harvest I cook it about an hour before supper and its still hot when I send it out to the field...and that makes everyone happy ;)

If you want to see more of this recipe, Jen and I made an "Every Hour Vlog" the day I took the pictures for this post, and the chicken pie made an appearance!! You can check it out here!! or you could also check it out if you want to see what I do on a normal day :)

*Read notes below before making*

*I have used many different brands of Italian dressing and they all taste great! this time I used this one.

*if you are using frozen veggies cook them as the package instructs before adding them to the filling.
I usually cook up some fresh carrots, and add frozen peas and corn (the peas and corn cook enough in the oven so I just throw them in frozen) you can add any veggies you like :)

*The more you allow the filling to cool before you cook it, the thicker it will be when you take it out of the oven, I usually let it cool on the counter while I am making the pie crust, though it is best if you put the filling in the fridge for a few hours...but ain't nobody got time for dat!

*It's best to allow the pie to cool for 15-20 minutes after you take it out of the oven, to let it thicken a little

5 cups milk
2 1/2 tsp salt
1/8 cup chicken soup base
1/2 cup cornstarch, mixed with water
1/4 cup Italian dressing
6-7 cups veggies
4 cups chicken, cooked and cut up

- Bring milk, soup base and salt to a boil on stove top, stirring occasionally.
- Once its boiling, remove from heat and slowly add cornstarch mixture, while mixing milk constantly with a whisk (very important or it will be lumpy).
-Place milk back on heat bring it to a boil stirring constantly.
- Remove from heat, add dressing, veggies and chicken, allow filling to cool while you make pie crust.
- Make this dough (you will only need half of the dough, so you can make some pies for dessert, or throw the extra dough in the freezer).
- Roll out pie crust to fit a 9x13 pan (make sure it comes up the sides) pour filling in, roll out dough to cover the top, and roll down the dough to seal, cut a few holes in the top of pie. (see pictures below)
- Bake @ 425F for 1 1/2 - 2 hours until crust is golden brown.

Tuesday, 14 June 2016

Hold Me

I wrote this song the other is my heart right now.

God I'm so tired
Not sure how I'll make it through today
I know your ways are higher
Bute its not easy walking through the flame

I don't understand your plan
And the pain I feels' bringing me to tears
But I know your good
So I lift my eyes up to the place my help comes from

Jesus can you
Hold me
Will you
Hold me
Just pick me up and
Hold me
And never let me go

Your calling me higher
And taking me deeper than before
I know that these trials
Are all for my good so I press on

I don't understand your plan
And the pain I feels' bringing me to tears
But I know your good
So I lift my eyes up to the place my help comes from

Jesus can you
Hold me
Will you
Hold me
Just pick me up and
Hold me
And never let me go

I know that you are
For me
So who can be
Against me
So can you pick me up and
Hold me 
And never let me go

Jesus you are in control

Friday, 10 June 2016

Strawberry Smoothie

I posted this one on Instagram yesterday, it is my favourite smoothie!!

2 cups strawberries
1 cup milk
2 tbsp. coconut sugar
1 tsp vanilla

Blend it all together and ENJOY!

Wednesday, 8 June 2016

Cheese & Chives Mashed Potatoes

Potatoes are one of my favourite foods, (I eat them like dessert y'all!) and I am a strong believer the only ingredients that should be added to mashed potatoes are milk and margarine...but since we are eating the last of our potatoes from last years garden, they are starting to taste quite bland and they need a little pick me up.  

So I tried this recipe for super last night, most of the family wasn't to fond of them because they don't like parmesan cheese, but there were a few of us who really enjoyed them!
these are super filling, so a little goes a long way!

3 lbs. potatoes, peeled and cut into 2-inch cubes
3/4 cup parmesan cheese, shredded
1/2 cup margarine
2 tsp. minced garlic
1/2 cup milk
4 oz. cream cheese
1/4 cup fresh chives
salt and pepper to taste

- Cook potatoes in water until they are soft, but not falling apart.
- Drain potatoes, put them back in the pot and cook on low heat with the lid on for about 2 minutes (this helps the potatoes dry out a little).
- Add all ingredients to potatoes and mash (or mix with a hand mixer) until well mixed.
- It is best to serve the potatoes right away, but if you need to, you can put them in a casserole dish and keep warm in the oven at a low temperature.

Monday, 6 June 2016

Cherry Pie Bars

These bars are super quick and easy to make!
According to my mother the crust is similar to a sponge cake...since I don't think I've ever eaten one, we will just have to take her word for it! (She's always right ;)
I made the mistake of putting it in the fridge overnight which really dried them out, so it is better to eat these fresh.
According to my sister Jen "this dessert is way better than a blizzard from DQ!"...I wont tell you that Jen doesn't really like blizzards...but if that don't make you want to eat them then I'm not sure what will!! ;)

Photo credit: Jennifer

3/4 cup margarine
3/4 cup white sugar
3 eggs
1 tsp vanilla
2 1/4 cup flour
3/4 tsp salt

2 (18oz.) cans cherry pie filling

3/4 cup icing sugar
2 tbsp. milk

- Cream together margarine and sugar, add eggs and vanilla and beat well.
- Add flour and salt, mix well.
- Spread 2 cups of batter in the bottom of a greased 9x13 cake pan.
- Spread cherries on top, and dot with remaining cake batter.
- Bake @ 350F for 40-60 minutes until a toothpick comes out clean
- Cool.
- Mix together milk and icing sugar, drizzle over cake.

Photo credit: Jennifer

Friday, 3 June 2016

Coconut Waffle Sauce ~ Sugar Free ~ Gluten Free

Afew mornings ago I was craving our families Waffles recipe.
But since I've been working at eating healthier lately, I made these gluten free waffles and topped them with my version of waffles sauce, and some strawberries.
the sauce is not extremely sweet, so if you aren't planning on adding strawberries you might want to add a little more sweetener.
Coconut sugar has been my go to sweetener lately, but i have been wanting to start trying some other kinds, what's your favourite?

3 cups milk
3/4 cup coconut sugar
1/4 tsp salt
1/3 cup cornstarch mixed with water
1/2 tsp vanilla
1 tbsp. margarine

- Bring milk, salt and sugar to a boil in a sauce pan on high heat, stirring every once in a while.
- While milk is heating, mix cornstarch with a little water (until it is smooth)once milk is boiling, remove from heat, add cornstarch mixture while stirring with a whisk, place back on heat for a few seconds until sauce is thick.
- Remove from heat and add vanilla and margarine, mix well.
- Pour over Gluten Free Waffles and top with strawberries.

*Disclaimer* I don't have a gluten allergy, so if you do, eat at your own risk.

Wednesday, 1 June 2016

Cream Cheese Rhubarb Custard Dessert

i love pretty much anything rhubarb. we have two really good rhubarb desserts that we have been making over the past few years (Rhubarb Crunch and Rhubarb Dessert) but this year i have been looking for some new and different recipes.
on sunday we had a picnic at the park after church, so saturday evening i tried two new desserts from pinterest and they both turned out really good! but this one was the favourite!!
I had never thought of putting cream cheese icing on anything rhubarb before, but it actually tastes AMAZING!

 2 cups flour
1/4 cup sugar
1 cup margarine

2 cups sugar
7 tbsp. flour
1 cup cream
3 eggs
5 cups chopped rhubarb

8 oz. cream cheese
1/2 cup sugar
1/2 tsp vanilla extract
1 cup cream

-Beat together crust ingredients with hand mixer.
-Press into a greased 9x13 cake pan.
-Bake @ 350F for 10 minutes.

- While crust is baking, mix together flour and sugar.
- Add cream and eggs, beat until smooth with a hand mixer.
- Fold in rhubarb.
- Pour over crust, bake @ 350F for 40-50 minutes, or until custard is set.
- Cool.

- Beat together cream cheese, sugar, and vanilla with hand mixer until smooth.
- in a separate bowl,  beat cream by hand with a whisk until it is slightly thick, but not as thick as whipped cream.
- Add cream to cream cheese mixture, a little at a time, until it is desired consistency.
- Spread over cooled cake, cover and chill for a few hours or overnight.