Chicken Pot Pie

adapted from Martha Stewart Living ( serves 8 )
Ingredients: 6 tablespoons butter, salted or unsalted
1 large onion, chopped
1 1/2 pounds potatoes, peeled and cut into approx. 1′′ cubes 1 pound (about 6 medium) carrots, cut into approx. 1′′ pieces 10-12 oz. mushrooms, sliced
1/2 cup cognac (I use extra chicken stock)
6 tablespoons all-purpose flour
2 cups chicken stock
1 cup milk
5 cups chicken, cooked (roasted or poached)
1 cup fresh or frozen green peas
5 teaspoons dried parsley
2 1/2 teaspoon dried thyme
1/2 teaspoon dried sage
3 teaspoon salt
1 teaspoon black pepper (I don’t measure the seasonings and am generally heavy handed with them)
1 sheet frozen puff pasty, thawed (I use an easy pie crust recipe)
1 egg yolk + 1 teaspoon water for egg wash

Preparation Instructions: - Preheat oven to 425°F. (If making ahead skip this step.) - In a stock pot or dutch oven, melt the butter over medium-high heat.- Add onion, potatoes, carrots and cook, stirring occasionally, until tender, about 10-12 minutes. - Add cognac, and combine. - Stir in flour and cook for about 1 minute until combined well. - Add chicken stock and milk. Combine well and bring to a simmer for about 2-minutes, stirring until mixture thickens.
- Add chicken, peas, parsley, thyme, sage, salt and pepper, and combine well. - Transfer mixture to preferred serving vessel. Or if preparing ahead, let cool and refrigerate to re-heat later. - When ready to bake, whisk together the egg yolk and 1 teaspoon of water. - Cut thawed puff pasty 1′′ larger in diameter than the chosen serving dish/vessel, and cut out a 1/2- 1′′ hole in center for venting. - Center cut puff pastry over dish and crimp down around edge of dish to seal. - Brush top of pastry with egg wash. - Bake in 425°F oven on baking sheet for 10 minutes, then cover lightly with aluminum foil and continue baking for another 20-25 minutes.

Crock Bean Soup

1 can whole tomatoes (32oz)

1 can Chicken broth (14oz)

2 cups water

2 med. Onions chopped

4 carrots sliced

2 celery stocks sliced thin

1 teasp garlic powder

2 teaspoons paprika

2 teas. Dried parsley

2 cups turkey ham diced

1 lb. dried beans mixed (I used 3 cans of a variety of beans drained)

Drain your soaked beans, rinse and drain again, then add them and everything

else to the crockpot. Cook all day on low (watch your moisture levels if

you have a newer crockpot, they cook hotter. You may want to add a little

more water, like another ½ cup. Or cook on high for 3-4 hours.

Serving suggestions, salad and whole grain rolls and you’re set.

from LeeAnn Ely

Pecan Pie (No Corn Syrup)

Ingredients

• 2 cup light brown sugar
• 1/2 cup white sugar
• 1 cup butter
• 4 eggs
• 2 tablespoon all-purpose flour
• 2 tablespoon milk
• 2 teaspoon vanilla extract
• 2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into two unbaked 9-in pie shells. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Italian Sausage Tortellini Soup

Ingredients

• 1 pound sweet Italian sausage, casings removed


• 1 cup chopped onion


• 2 cloves garlic, minced


• 5 cups beef broth


• 1/2 cup water


• 1/2 cup red wine


• 4 large tomatoes - peeled, seeded and chopped


• 1 cup thinly sliced carrots


• 1/2 tablespoon packed fresh basil leaves


• 1/2 teaspoon dried oregano


• 1 (8 ounce) can tomato sauce


• 1 1/2 cups sliced zucchini


• 8 ounces fresh tortellini pasta


• 3 tablespoons chopped fresh parsley

Directions

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.


2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.


3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Boilermaker Tailgate Chili

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Kristi's Cream Puff Eclaire Cake

1st Layer: 1 cube margarine, 1/4 tsp. salt, 1 c. water. Bring these ingredients to a boil. Remove from heat and beat in 4 eggs (one at a time) and 1 c. flour, with an Elec beater. Spread in a jelly roll pan coated well with pam. (Note: this is sticky. I use my pampered chef rolling pin coated with pam spray) Bake 400 for 15-30 minutes (oven temps vary.)

• 
  
  2nd Layer: Mix 2 small pkgs. Vanilla Instant pudding with 3 cups of milk and 1- 8 oz. cream cheese, room temperature until combined. Pour over cooled crust and put in fridge until set up.
  
  3rd Layer: Spread 8 oz. Cool Whip over pudding mixture. Then drizzle with Chocolate syrup.(homemade is always best) right before serving. Enjoy!

Lynne's Black Bean Soup

Black bean soup

1 Tbls olive oil

1 large onion, chopped

1 medium carrot, chopped

1 medium celery, chopped

2 cloves garlic, minced

6 cups cooked black beans or about 3 cans (15-19 oz.) rinsed and drained

1 can chopped tomatoes (14 1/2 oz)

3 cups chicken broth

1/3 cup fresh cilantro (I chopped up 1 bunch in my doubled recipe)

2 Tbls tomato paste

1 Tbls fresh lime juice

1 tsp ground cumin

1/8 tsp cayenne pepper

1/8 tsp black pepper

I put all of my raw veggies in a food processor then saute in the olive oil for about 10 minutes.  Add tomato, chicken broth, juice and spices.  Take about half of the beans and put them in the food processor, pulse a few times.  Add to veggies.  Using a potato masher or fork, smash (don't you love that word---I'm making this up as I go) the remaining beans a bit and then add them to the mix.  Simmer for 30-45 minutes. Serve with Sour Cream and Cheese.  Voila.  Yummy food!