Chicken Pot Pie, yum

Don't know what to do with your leftover chicken? Lucky for you and your belly, my mum made some most delicious homemade chicken pot pie and is delighted to share her recipe. It's pretty quick and easy. Also this would be a great dish to make with turkey in a couple months.

- Bisquik gluten free mix (Use the recipe for the biscuit)
- a large chicken breast
- 3 large carrots, chopped
- 1 stalk of celery
- can of corn
- can of green beans
- half of a large onion
- 3 potatoes, chopped in cubes

Cook everything in a pot until the vegetables are done. Once finished, make the biscuit mix, use about 3/4-1/2 the mix & line the casserole dish with the mix. Bake at 375 degrees for about 20 minutes. Tip: check about half way to be sure the biscuit didn't fall, if it does, use a spoon to put it back to keep it lined around the side of the dish. Next add the chicken and vegetables and top with the rest of the biscuit mix. The mix will be gooey so it will be easier if you use your fingers to spread it on top. Bake until the top is golden brown, remove and eat!! Enjoy.

Note: if you have chicken juice, add it to the mix. The biscuit flour soak up all the liquids and this might help keep it from being dry.

Pecan Pie?! Don't mind if I do.

Everytime I mention anything about pecan pie, I never get the response that I want. It's always ewww! Pecan pie is gross, o so gross. NO THANK YOU! Then they try my pecan pie and realize it is delicious. I got the recipe from Betty Crocker's monthly calendar of baking. This chocolate pecan pie is quick and easy to make! enjoy!! xo

Gluten Free Chocolate Pecan Pie

Ingredients

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Pamela's Gluten Free Bread Mix
2/3 cup sugar (cut it by half if using Stevia)
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt (cut in half if using salted butter)
3 eggs
1 cup pecan halves or broken pecans
1 bag (6 ounces/1 cup) semisweet chocolate chips
 

We decided to make it a flower

Heat oven to 375ºF.
1. Follow the recipe for Pamela's pie crust.
2. In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate.    3. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
4. Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.

we wanted to decorate more!

so pretty & tasty



yum!

My favorite pie is Pumpkin!

This past weekend we had the pleasure of having an early Thanksgiving dinner with my grandpa & cousins in North Carolina. We had such an amazing feast (sweet potatoes with marshmallows on top, mashed potatoes, beans, deviled eggs, turkey, stuffing, & our dessert was gluten free pumpkin pie. Everything was so delicious & Pop had two slices of the pie! This was such a quick recipe to follow and the total time from start to end was about an hour. I look forward to making this pie in just a couple weeks for Thanksgiving! Enjoy the photos from our trip!
xo Mum & Shari

Gluten-Free Pumpkin Pie

 
  Ingredients

• Pamela's Gluten-Free Bread mix (this mix will yield 3 pie crusts)
• 3/4 cup white sugar (Half this if you use Stevia)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can 100% Pure Pumpkin
• 1 (12 fluid ounce) can Evaporated Milk

Directions

1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)




gluten free pumpkin pie






Josh & Ethan





Mike & Mum doing the crab dance



Cotton Cotton Everywhere



Pop



Pop doing the crab dance

 



yummy pumpkin pie



Perfect Apple Pie

These apples came hand picked from Carter Mt. in Charlottesville, VA. I was extremely excited to make this pie because it is one of my favorite types of pies & I was interested to taste the gluten free pie crust.
I used Pamela's Bread Mix & followed the pie crust recipe. This is has been the best pie crust that we've made thus far. For the filling, I substituted the flour for xanthan gum. This was my most favorite gf dessert that has been made. Enjoy!

 

Perfect Apple Pie

(serves 8, prep time: 35 mins, Start-Finish: 3hrs 20 mins)

Crust: Pamela's Bread Mix

Filling:

6 c. thinly sliced, peeled apple (6 med)

3/4 c. sugar

2 tsp. xanthan gum

3/4 tsp. ground cinnamon (more if desired, I used more)

1/4 tsp. salt

1/8 tsp ground nutmeg (I used more)

1 tbl. lemon juice

1. Heat oven to 425F. Place pie crust in 9-in glass pie plate. Press firmly against side & bottom.

2. In large bowl, gently mix filling ingredients; spoon into pastry-lined pie plate. Top with second pastry; seal edge & flute. Cut slits or shapes in several place in top crust. Cover edge with 2-3 inch wide strips of foil to prevent excessive browning; remove foil during last 15 mins of baking.

3. Bake 40-45 minutes or until apples are tender & crust is golden brown. Cool on wire rack at least 2 hours before serving.

Baking Tip: Tart apples, ie Granny Smith, McIntosh, or Pippin, make the most flavorful pies. Or you can substitute two 21 oz cans of apple pie filling for the fresh apple filling

Recipe from Pillsbury 16 month calender (2010)