Wash and pick over a bag of fresh cranberries. Put in pie plate. Cover with 1/2 c of sugar.
Melt 1 stick of butter and mix with 3/4 c sugar, 1 c flour and 2 eggs.
Pour over cranberries and sprinkle with a bit more sugar.
Bake at 350° for 60-65 minutes.
Serve barely warm with ice cream or whipped cream.
(I think next time I make it, I will add a few walnuts to the batter too!)
YUM!
Tuesday, November 6, 2007
Tuesday, October 30, 2007
Halloween Finger Food (Peanut Butter Pretzel Candy)
Mix up dough:
1 c powdered sugar
1/4 c light corn syrup
1 c peanut butter
1/2 c powdered milk
Take 1 level tsp. of dough and roll into a log. Press small pretzel stick (bone) into log and roll dough around it. Press a sliced almond (fingernail) in one end and put a glob of red gel icing (blood) on the 'severed end'. Refridgerate before serving.
Wednesday, September 12, 2007
Easy Peasy Chicken Pot Pie
Sauté in saucepan until tender:
1 medium onion (diced)
2 Tbs. oil
Add and stir until smooth (I added a bit of chicken stock to help the process):
1 tsp poultry seasoning
2 tsp chicken bouillon
1/2 tsp salt
1/4 tsp pepper
1/2 c flour
Add the rest of the chicken stock (total chicken stock = one 14.5 oz can) and 3/4 c milk.
Bring to boil, reduce heat and cook two minutes until thickened
Add:
3-4 c leftover chicken (cubed)
package of frozen veggies (thawed)
I actually added the frozen veggies as well as leftover
baby potatoes and broccoli.
Pour in pie pan and cover with refrigerated pie shell.
Seal edges to pie pan and cut slits in shell.
Bake 15-20 minutes until golden brown and filling is bubbly.
(Put foil underneath as it may bubble over.)
Great with a side salad!
1 medium onion (diced)
2 Tbs. oil
Add and stir until smooth (I added a bit of chicken stock to help the process):
1 tsp poultry seasoning
2 tsp chicken bouillon
1/2 tsp salt
1/4 tsp pepper
1/2 c flour
Add the rest of the chicken stock (total chicken stock = one 14.5 oz can) and 3/4 c milk.
Bring to boil, reduce heat and cook two minutes until thickened
Add:
3-4 c leftover chicken (cubed)
package of frozen veggies (thawed)
I actually added the frozen veggies as well as leftover
baby potatoes and broccoli.
Pour in pie pan and cover with refrigerated pie shell.
Seal edges to pie pan and cut slits in shell.
Bake 15-20 minutes until golden brown and filling is bubbly.
(Put foil underneath as it may bubble over.)
Great with a side salad!
Fantastic Fish Chowder
2 c potato-diced
2 celery stalks-diced
1 small onion-minced
1 can (14.5) oz chicken broth
3 c. milk (divided)
3 TBS flour
3 c cubed white fish (I used Pollock)
1/2 10 oz. package of frozen spinach thawed
8 oz heavy whipping cream
salt and pepper to taste
In large soup pot, cook potatoes, onion and celery in broth until tender
Add 2 1/2 c. milk
Combine 1/2 c milk and flour until smooth
Add to soup, bring to boil, reduce heat, stir and cool for 2 minutes until thickened
Add fish, spinach and cream. Heat through until fish is cooked (3-5 minutes).
2 celery stalks-diced
1 small onion-minced
1 can (14.5) oz chicken broth
3 c. milk (divided)
3 TBS flour
3 c cubed white fish (I used Pollock)
1/2 10 oz. package of frozen spinach thawed
8 oz heavy whipping cream
salt and pepper to taste
In large soup pot, cook potatoes, onion and celery in broth until tender
Add 2 1/2 c. milk
Combine 1/2 c milk and flour until smooth
Add to soup, bring to boil, reduce heat, stir and cool for 2 minutes until thickened
Add fish, spinach and cream. Heat through until fish is cooked (3-5 minutes).
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