Cheesy Garlic-Herb Bread

I have seen this recipe on http://www.ourbestbites.com/ for some time. I actually tried it today and oh my word is it a keeper!!! You have to try this recipe...it is easy and so yummy!!

http://www.ourbestbites.com/2011/05/cheesy-garlic-herb-bread/

(I used the –1/2 c. butter mixed with 3 tablespoons Garlic Bread Seasoning option)

Pioneer Woman's Chicken Scallopine

I have always loved this dish from Macaroni Grill and this is seriously just as good as theirs. I left out the white wine and just used chicken broth and it was still yummy. It definitely has a nice fresh lemon flavor, so if you're not a lemon-fan, this is not for you. Otherwise - enjoy!

Chicken Scallopine

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 6

Ingredients

• 1 pound Linguine
• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• Chicken Broth (optional)
• 1 whole Lemon
• ½ cups Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Oh and in case you want the original recipe:

http://thepioneerwoman.com/cooking/2009/03/chicken-scallopine/

Posted by Ree on August 24 2009

Spinach Salad

Baby spinach

Pecans, toasted (candied pecans are the best)

Feta Cheese

Red onions

Fresh sliced strawberries

Dressing:

1/2 C light mayo

1/8 C white vinegar

1/3 C sugar (or splenda)

1/4 C milk

1 T poppy seeds

Mix salad together. Then mix dressing. I don't add the dressing to the salad. I allow people to add the dressing themselves.

The candied pecans seperate this salad from any other spinach salad, it is yummy!

Web site

If you know Pioneer Women than you need to check out her other website Tasty Kitchen http://thepioneerwoman.com/tasty-kitchen/. You will love it!!

Onion Strings

I got this recipe out of my Pioneer Women cookbook. So yummy!

Go here for the recipe http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/

Then I made this sauce that I got from the Food Network magazine. It is a copy of

Outback Steakhouse's Bloomin' Onion Dip

2 T mayo

2 T sour cream

1 1/2 tsp ketchup

1/2 tsp Worcestershire sauce

1 T horseradish sauce

1/4 tsp paprika

pinch of cayenne pepper, kosher salt & freshly ground black pepper

Pecan Pie

I got this recipe from the Pioneer Woman's website and it is awesome. Dan loves pecan pie and he said this was the best he ever had. It was the first one I had ever made and it was super easy.

1 unbaked pie crust

1 C white sugar

2 T brown sugar

1/4 tsp salt

1 C corn syrup

1/3 C melted butter (regular, salted)

3 eggs, beaten

1/4 tsp vanilla

1 heaping cup chopped pecans

Directions: First make (or get out a frozen one like I did) a pie crust. Next mix sugar, brown sugar, salt, corn syrup, butter, eggs and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top of the pecans. Then watch as the pecans rise to the top, so cool. Then bake pie at 350 for 50-60 minutes, being careful not to burn pecans and crust. Allow to cool for several hours or overnight.

Oven Fried Chicken

I saw Paula Dean make this one day on her show. It looked so good and so easy so I thought I would try it. It was so good, everyone loved it. One thing she did on her show that is not in the instructions is she took the chicken and put it between 2 pieces of wax paper and hit it with a meat tenderizer until it was pretty thin.

Ingredients

2 cups Panko bread crumbs (will be with the bread crumbs. Walmart didn't have them I had to go to another grocery store.)
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness

Directions
Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.

Oh My Mulligatawny

This is an amazing curried soup, a favorite of the Soup Natzi

2tbs olive oil

1 onion, chopped

2 carrots, chopped

1 celery stalk, chopped

1 green pepper, chopped

1 apple, cored, peeled, chopped

1 lb chicken breast

1/2 cup flour

3 tea curry powder

5 cup chicken broth

1 (14oz) can of diced tomatoes drained

salt & pepper

2 cup hot cooked rice

*heat oil add veggies and apple, chicken, and saute till cooked through.

*in a small bowl mix flour and curry powder. Add to pot. Add chicken broth and tomatoes. Simmer soup for an hour partially covered, stir occasionaly. Add salt and pepper to taste.

* to serve put 1/4 cup rice in bowl and ladle soup on top.

Grandma-Inspired cinnamon rolls

Thanks to Grandma I have been hooked on Cinnamon rolls, here is my lifetime search for the best.

2 cup whole milk

1/2 cup oil

1/2 cup sugar

*heat these ingredients just before the boiling point. Remove from heat and let cool 30 min. Then add

1 pkg yeast

4 cup flour

* let rise for an hour, or overnight. Then add

1 tea Baking powder

1 tea baking soda

1 tbs salt

* Fold this into dough and roll into a rectangle. Rub room temperature butter into dough until surface is covered add cinnamon and brown sugar generously. Roll dough and cut. Let rise 20- 30 min and cook at 400 degree for 15 min.

Icing

8oz cream cheese

1/2 cup butter soft

3 cup powder sugar

1 tea vanilla

2tbs whole milk

*if you want something really tasy make a simple syrup of your favorite berry and put on top. The picture has blackberry syrup then the icing. Trust me you will love it!

Sour Cream Muffins with Poppy Seed Streusel

We made this for breakfast this morning and oh-yummy! They are not too sweet, almost like a cornbread or a buttermilk pancake, but with the slightest hint of orange zest.

Streusel:
3 tablespoons sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon poppy seeds

Muffins:
2 cups all-purpose flour (about 9 ounces)
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
1/4 cup butter, melted
1 tablespoon grated orange rind
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 (8-ounce) container reduced-fat sour cream
Cooking spray

Preheat oven to 375°.

To prepare streusel, combine first 4 ingredients in a small bowl; set aside.

To prepare muffins, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk and remaining ingredients except cooking spray in a small bowl; add to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle streusel evenly over batter. Bake at 375° for 18 minutes or until golden brown. Remove muffins from pans immediately; place on a wire rack.

Yield: 15 servings (serving size: 1 muffin)

CALORIES 180 (32% from fat); FAT 6.3g (sat 3.2g,mono 2.3g,poly 0.4g); IRON 1mg; CHOLESTEROL 31mg; CALCIUM 77mg; CARBOHYDRATE 27.8g; SODIUM 277mg; PROTEIN 3.3g; FIBER 0.5g

Cooking Light, NOVEMBER 2005

Didn't your mom teach you to share?

Okay this is a funny story. I got a call the other day from a very old, dear friend whom I love dearly. She told me that she was looking at our family recipe blog and found the greatest thing ever. (come to find out there are many who frequent this recipe blog who are not related to me)
Long story short: Her visiting teacher makes the greatest rice krispie treats. This friend (who will rename nameless....is that okay Jodi?)has requested the recipe many times but she won't share the recipe. This girl won't even share the recipe with her 80 year old grandmother. So low and behold she stumbles onto our recipe blog and finds it. She was thrilled. She said she was going to make them that night, take them and leave them on her door step with a note that said, "na na na na na". (actually I think the note was my idea)

So she asked me to "thank Melissa" for posting this recipe and that "you will never know how grateful she was."

I laughed really hard because I know people who just don't know how to share!!!!

My Favorite Food Sites- by Melissa

I have an idea...we should put a list of some of our favorite food blogs on here so others can check them out if they haven't seen them yet. {label it favorite food sites & your name}

Here are some of mine:

http://bakerella.blogspot.com/ - I loooove this site! I just want to eat the screen:)

http://littlewindowshoppe.com/category/treats-recipes-snacks - this site is no longer adding stuff but I still like looking at the stuff, I made found Oreo Truffles on here & there are super easy & yummy to make. The other things on there are neat to look at too.

http://www.picky-palate.com/ - This is another all time FAVORITE site

http://crazycraftycousins.blogspot.com/2008/12/dump-truck-cake.html - This blog has recipes & other cute stuff.

http://favfamilyrecipes.blogspot.com/ - yum

http://www.gourmetmomonthego.com/

http://realmomkitchen.blogspot.com/

http://cooking-mmb.blogspot.com/ - this is a list of different ones, my friend helped make the Mormon Mommy Blogs

http://mykitchencafe.blogspot.com/2008/04/solid-peanut-butter-cups.html - these are the reason I went to this site

http://www.tipjunkie.com/ - LOTS of recipes & LOTS of other really neat things

BON APPETIT!

PB Rice Krispy Treats

I just posted this on my blog today but this is a simple recipe just a different twist on Rice Krispy Treats. Oh & hey it's my FIRST recipe post! Woo-hoo even though I have a lot more I just always forget to add them here.

Anyways enjoy!

PB Rice Krispies {recipe taken from my MIL}

1 cup Karo Syrup
1 cup white sugar
1 cup PB (peanut butter, duh!)
6 cups Rice Krispies cereal

chocolate chips of choice (optional)

Put Karo Syrup & sugar in saucepan & heat at med-low heat. You DO NOT want it to boil! The sugar just needs to dissolve. When sugar is dissolved take off of heat & add the PB & mix well till all melted together & pour over Rice Krispies cereal & mix all up & then press into 9x13 pan.

Optional:
Sprinkle chocolate chips on top & to help with the melting you can place under the broiler BUT BE SUPER CAREFUL!!! You DO NOT want burnt chocolate taste. You just want to help the chips melt a tiny bit so you can spread it easier.

Restaurant-Style Buffalo Chicken Wings

Restaurant-Style Buffalo Chicken Wings
(I got this recipe from All-Recipes. It had 5 stars. It calls for traditional wings with the bones which we don't like. So instead I cut up pieces of chicken and used that instead. I used the same time to cook that it said below and it cooked them too long, they were chewy. However, the sauce is freaking awesome and so easy. Taste just like you get in a wing shop. So next time I would cook the chicken different but use the sauce.)
oil for deep frying

1/4 cup butter

1/4 cup hot sauce (I use Texas Pete)

1 dash ground black pepper

1 dash garlic powder

1/2 cup all-purpose flour

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

10 chicken wings

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Homemade pizza sauce

Tonight I was making french bread pizza but I forgot to buy pizza sauce at the store. So I didn't have to go back to the store just for that I looked on All-Recipes and found a recipe. I didn't follow it exactly. I took some suggestions from others who had left feedback and this is what I came up with. It was so good and super easy.

15 oz can tomato sauce
6 oz can tomato paste
1 T Italian seasoning
1 1/2 tsp garlic powder
1 tsp paprika
1/2 tsp sugar
1/2 T basil

Then I put everything in a blender and that was it. It made a bunch so I just put the rest in the freezer for another day. I was very happy with how it turned out. All my kids ate it (and they don't like pizza unless it is delivered) and loved it. I will never buy pizza sauce again!

Poppy Seed Bread

This is so yummy and can also be made as muffins.

3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp salt
2 1/2 cups sugar
1 1/8 cup oil
3 eggs
1 1/2 cups milk
1 1/2 T poppy seeds
1 1/2 vanilla
1 1/2 tsp almond extract

Mix all but the first 3 ingredients with electric mixer. Sift in flour, baking powder, and salt and mix. Pour into 2 large or 4 small lightly greased loaf pans. Bake at 325 for 1 hour and 15 minutes. Poke holes in warm loaves and pour frosting over warm loaves.

Frosting:
3/4 C powder sugar
1/4 C orange juice
1 1/2 melted butter
1/2 tsp amond extract
1/2 tsp vanilla

Recipe website

Hey everyone I have seen this website http://thepioneerwoman.com/cooking/. It is awesome! I found this recipe for Macaroni and Cheese. I HATE mac and cheese, always have until now. This stuff is heaven in a bowl... try it out!!http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/

World's best lasagna

This recipe is from Allrecipes.com and it is on there top 20 recipes. I have made it a couple of times and it is the best lasagna I have ever had.

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions:

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving

* The sauce makes enough for 2 lasagnas. So you can either make 2 dishes of it (you would need double everything else except for the sauce) or put the sauce in your freezer and make it another time.

Fudge Ice Cream Dessert

1 box Betty Crocker SuperMoist chocolate fudge cake mix

1/3 C butter or margarine, melted

3 eggs

1 can or jar (16oz) hot fudge topping, heated

2 C chopped oreos

1/2 gallon vanilla ice cream, slightly softened

1. Heat oven to 350. Line bottom and sides of 13x9 pan with foil, leaving foil overhanging at 2 opposite sides of pan. Spray bottom only of foil lined pan with baking spray.

2. In large bowl, mix cake mix, butter and eggs with spoon until blended (batter will be very thick). Spread or pat in pan with greased fingers.

3. Bake 17-19 minutes or until surface appears dry and is no longer shiny. Cool completely in pan, about 1 hour.

4. Spread warm fudge topping over cake. Sprinkle with 1 cup of the chopped oreos. Freeze about 30 minutes or until firm.

5. Spread ice cream over cookies. Cover; freeze at least 4 hours or overnight until firm. Sprinkle with remaining 1 cup of oreos.

6. Before serving, let dessert stand 15-20 minutes.

I think this cake would be yummy if you used mint chocolate chip ice cream and mint oreos if you like mint! This cake was super easy and really good.

Peanut Butter Fingers

I got this recipe from Ali's Sister-in-law Shauna Bushman. It is a family favorite of ours.

3/4 C. butter

3/4 C. sugar

3/4 C. brown sugar

2 eggs

3/4 C. peanut butter

3/4 tsp. soda

1/2 tsp salt

1 1/2 tsp vanilla

2 1/2 to 3 cups of flour

1 1/2 C rolled oats

Cream together butter, both sugars and eggs. Add peanut butter, soda, salt and vanilla. Mix well and then add flour and oats.

Spread (with fingers) on a greased baking sheet. Bake for 14-16 minutes at 325. Be careful not to over bake as this is the secret of them being just good or really good. When cooked, spread with 3/4 C peanut butter. Make frosting and spread over peanut butter. Cut into squares.

Chocolate frosting: (This recipe came from Lisa Lamb and it is awesome)

1/4 C melted butter

1/3 C coca

1/3 C water

1 tsp vanilla

powder sugar to consistency

Strawberry Shortcake

Strawberry Shortcake

Sara Lee pound cake (found in frozen food)
Cool Whip
1 lg. package of vanilla pudding (instant)
Strawberries
Cut the pound cake into squares. Make pudding according to directions. Cut strawberries. Then to assemble in the bottom of your dish put a layer of cake then pour some pudding, then a layer of cool whip and then top with strawberries. REPEAT until you are out.
Put in the fridge for a couple of hours before serving.
This is one of my kids very favorite!!!

Sugar cookies

Paula Dean Sugar Cookies

1 C butter, softened

1 C sugar

2 large eggs

2 tsp vanilla extract

1 tsp almond extract

3 1/2 cups of flour

2 tsp baking powder

1/2 tsp salt

Directions:

-In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs and extracts.

-In a medium bowl combine flour, baking powder, and salt. Gradually add to sugar mixture, beating until combined. Cover and refrigerate dough for 1 hour.

-Preheat over to 350. Spray baking sheets with nonstick spray.

-On a lightly floured surface, roll out dough to 1/4" thick. Cut with cookie cutters. Bake for 10 minutes, or until bottom edges are very lightly browned.

Icing: I put about 2 cups of powder sugar in a bowl. I added a little milk (maybe 3-4 tsp.) Then I added 1/2 tsp vanilla and about 2 tsp. of light Karo syrup. Then as I mixed it was a little thick so I added a little more Karo syrup. I just mixed until it was the texture I wanted my icing to be. You don't want it too runny. It hardened up pretty quick.

Pumpkin Cheese Coffee Cake

I got this recipe out of the Taste of Homes years ago and it is one of my favorites.

2 cups Sugar
2 eggs
1-1/4 cups canned pumpkin
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

FILLING:
1 package (8 ounces) cream cheese, softened
1 egg
1 tablespoon sugar

TOPPING:
3/4 cup flaked coconut
1/2 cup chopped pecans
1/4 cup brown Sugar
1/4 teaspoon ground cinnamon

Directions: In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13-in. x 9-in. baking dish. In a small bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. Combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.

Lamb Family Recipes

If there are any other "Lamb's" that want to contribute to this blog please tell them to email me (sarahbabbel@gmail.com) and I will send them an invite.

Banana Cookies

These are YUMMY cookies. They are almost like the texture of pumpkin cookies. It makes about 30 cookies so it is not a ton but enough.

1/2 C shortening
1 C brown sugar
2 eggs
1 C mashed bananas
2 C flour
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp soda
2 tsp baking powder
1/4 tsp nutmeg

Mix first 4 ingredients together, then add rest and mix. Use a cookie scoop to drop on sheet. Bake at 375 for 8-10 minutes.

Banana Cookie Frosting
1/3 cup butter, browned (In a deep bowl with wax paper over it, cook in microwave for 3 minutes. Then add 1 minute at a time until brown.
3 C powder sugar
3-4 T milk
1 1/2 tsp vanilla

Mix and spread over cookies while frosting is still warm

Buttercream icing

Here you go Liz- enjoy!

1 cup of butter or margarine, softened
1 cup shortening
2 tsp vanilla
1/3 cup milk
powdered sugar

Combine butter and shortening. Add vanilla and milk. Stir in powdered sugar. For a softer icing use more milk. Can add coca for chocolate. Can substitute cream cheese for the butter.

Cream-Cheese Chicken

After I make this I will post a real picture of what it really looks like.

Add to the Crock-pot:

1 stick of butter

1 6 oz package of Italian Salad Dressing Mix

4-6 chicken breast

cook for 4-5 hours then one hour before serving, take chicken out of crock-pot then add:

1 8 oz cream cheese

1 can of cream of chicken soup

and a little bit of milk about 1 TBS

Stir until melted. Put chicken back into crock-pot for 30-60 minutes. Serve over rice or noodles.

Pumpkin Waffles

These are the best waffles I have ever had. Way better than the traditional waffles and healthier.

2 Cup Flour
2 Tbl Baking Powder
1 Tbl Cinnamon
1 Tbl Sugar
1/2 tea Nutmeg
1/4 tea Salt
Combine above ingredients and set aside

4 eggs - separated and reserve the egg whites
1/2 C milk
1 C Pumpkin
3/4 C soft Butter
1 Tbl Vanilla

Blend the egg yokes with milk, butter, pumpkin and vanilla together until creamy. Combine with dry ingredients and blend until creamy. Whip the egg whites until forms peaks and fold into pancake mixture and mix slightly until combined. Bake in preheated waffle iron and serve with butter cream syrup. (I actually didn't have whipping cream so I just used maple syrup and it was good but the butter cream syrup sounds yummy)

Butter Cream Syrup
1 Cup Heavy Cream
1 Cup White Sugar
1/2 C. Brown Sugar
1 Stick Butter
Combine in a small sauce pan until bubbly. Refrigerate remaining and use again next time.

Yummy Syrup...

This Syrup is so yummy, very fast and very easy to make!

Melt over stove in sauce pan:

1 cube of butter

3/4 cup sugar

1/2 cup butter milk

Take off stove and add:

1 tsp. vanilla

1 tsp. baking soda

Now it's ready to serve, on pancakes, waffels, french toast, or on top of wheat bread right out of the oven, so yummy!!

Taquitos

Ingredients:
Cooked chicken
Corn tortillas (I use white corn, but yellow corn work as well)
Taco seasoning packet
Oil (I use canola)

Directions: In a pan boil enough chicken until done. After it is done cut it up or shred it with a fork. Place in a bowl and add the seasoning packet to the chicken.

While the chicken is cooking. I take a skillet and add some oil to it. I turn the oil on to just above warm- NOT too hot. Then I take how ever many tortillas I am going to make and dip each one in the warm oil. This softens the tortillas and makes it so they can roll. I just place them on a plate with a paper towel until the chicken is ready.

Once the chicken is seasoned and ready place however much chicken you would like in one end of the tortilla. Roll it up, carefully place it in pan with oil. (You will need to turn the oil up at this point but don't let it get to hot because they will burn). Until you get the hang of it you can place a tooth pick to hold it so it doesn't come unrolled. Place several in the pan next to each other and it will help them from unrolling. Turn them so all sides get cooked.
We eat them with guacamole but you can do salsa or beans. Practice makes perfect. The first couple may be tricky but it gets easier.

Stefanie's Sloppy Joes

My friend Stefanie makes these sloppy joes when we go camping, they are yummy!!

Brown

2 lbs hamburger

1 onion

1/4 cup flour on top of browned meet

Mix in a Sauce pan the following:

1 cup tomato sauce

1/2 cup ketchup

4 Tablespoons brown sugar

2 Tablespoons Vinegar

1 Tablespoons Worcestershire Sauce

3 Tablespoons Mustard

2 cups Tomato Juice

Add meet to sauce, stir and simmer for 1 hour. ENJOY!!

Butterscotch monkey bread

21 frozen Rhodes rolls

1 small box of butterscotch cook and serve pudding (NOT INSTANT)

1/2 c brown sugar

1/2 c butter

Grease a bundt pan. Put the rolls in. In a saucepan melt the pudding, brown sugar & butter. Pour over rolls. Cover and let rise for 4 hours. Bake at 350 for 25-30 minutes.

After they are done cooking dump them out into a bowl or something like it.

Stuffed Sandwiches

16 oz. boneless ham (I just buy sliced ham for sandwiches)
1- 4.25 oz. can chopped olives
5-6 oz. sweet pickle relish
1/2 lb. cheddar cheese
1 dozen hard rolls.

In a meat grinder (I use the attachment for my Kitchen Aid). Grind the ham and cheese. (The key is to make sure you have more ham than cheese). Then add the olives and pickle relish and mix well.
Then take your rolls and cut them open. Take out a little bit of the bread in the top and put a large spoon full of the filling into the roll. Then wrap the roll up in tinfoil. Place them in the oven on 200. You just want to leave them in there long enough to melt the cheese.

Red Velvet Pound Cake

1 1/2 cups butter, softened

3 cups sugar

5 large eggs

3 cups all purpose flour

1/3 cup unsweetened cocoa powder

1/2 tsp salt

1/4 tsp baking soda

1 cup whole buttermilk

1 (1-ounce) bottle red food coloring

1 tsp distilled white vinegar

1 tsp vanilla extract

Cream Cheese Glaze (recipe follows)

Directions: Preheat oven to 325. Grease and flour 12-cup fluted pan (bundt pan).

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add aggs , one at a time, beating well after each addition.

In a medium bowl, combine flour, cocoa, salt, and baking soda.

In a small bowl, combine buttermilk, food coloring, vinegar, and vanilla. Gradually add flour mixture to butter mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan, and bake for 50-60 minutes, or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Drizzle cake with Cream Cheese Glaze.

Cream Cheese Glaze

1 (3-ounce) package cream cheese, softened

1 1/2 cups powder sugar

1 tablespoon milk

In a small bowl, beat cream cheese at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Add milk, beating until smooth.

(Sarah's notes: This is a Paula Dean recipe. Mine took longer than 60 minutes to bake. I just kept setting the timer until the toothpick came out clean. For the icing I put it in a ziplock baggie and clipped the corner or the bag so I could drizzle it like the picture)

Texas sheet cake

Mix in bowl:

2 cups sugar

1/2 tsp salt

2 cups flour

Bring to boil in saucepan:

2 sticks of butter

1/2 cup buttermilk

1 cup water

1/4 cup cocoa powder

Add to dry mixture, then add:

2 beaten eggs

1 tsp baking soda

1 tsp cinnamon

1tsp vanilla

Mix well, and pour into 12"x17" jelly roll pan, ungreased. Bake 20 minutes at 375.

FROSTING: Five minutes before cake comes out, bring to a boil in a saucepan: 1 stick butter, 1/4 cup cocoa & 6 T milk. Then add 1 lb box (or 1/2 bag) of powder sugar, 1 tsp vanilla, and 1 cup chopped walnuts (optional). Frost cake as it comes out of the oven.

Red Velvet Cake

Prep Time: 25 min
Inactive Prep Time: hr min
Cook Time: 30 min

For the cake:
2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract

For the frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
1 pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

For the Cake:
Preheat the oven to 350 degrees F.
Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

For the Frosting:
In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates.

Corie's Apple Dip

This is Corie's recipe. I got it from Lisa and it is one of my favorites. Anytime I take it anywhere people go nuts for it.

2 8oz. cream cheese
1 heaping cup powder sugar
1 tsp lemon juice
Tub of caramel apple dip (found by the apples at the store)
1/2 -BIG symphony bar with toffee bits.

Mix with a mixer the cream cheese, powder sugar & lemon juice. Spread in the bottom of a pie plate. Put the caramel dip in the microwave just to soften it. Spread a generous amount over cream cheese. Chop up the symphony bar and sprinkle it on top. Cover and refridgerate.

I eat with apples but you could probably eat with other things. Seriousoully this is so yummy and it takes all of about 5 minutes to prepare!

Baked Potato Soup

I tried this recipe tonight - and I thought it was yummy! ( I am a soup-aholic though....)
Sorry, I haven't figured out how to post pictures..... Addie is busy with homework.

3 Tbs. Butter
1 c. chopped onion
2 Tbs. flour
1 can (14 oz) chicken broth (I used one and a 1/2 cans....it needed it)
4 medium potatoes, peeled and cut into 1/2" cubes
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil
dash Tobasco sauce (or 2 or 3...)
1/2 tsp garlic salt
1 c. half and half

Melt butter in soup pan on medium heat. Add onion and suate for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, pepper, basil, Tobasco and garlic salt. Bring to boil, reduce heat and simmer 20 minutes. Stir occasionally. Stir in half and half, and heat through.

We then loaded our bowls up with grated cheese, crumbled bacon, green onions and sour cream...you can be creative! The kids really liked the cheese and bacon in their soup.

It was good comfort food - enjoy!

It's cooling off outside- time to make soup and chili!

It is starting to cool off outside and my favorite part of fall is the soups and chili’s that I love. So here is a couple of our family’s favorite fall and winter “comfort foods”

Tomato Basil Soup

1 Can of tomato soup
1 can of tomato Italian stewed tomatoes
¼ cup grated parmesan cheese (best if fresh)
1/3 cube of butter
1 tsp basil leaves
½ tsp garlic salt

Mix tomato soup and ½ can of water together in a medium sauce pan. Cook on medium heat. Puree stewed tomatoes in the blender and add to sauce pan. Add parmesan cheese and basil leaves and garlic salt. Heat to almost a boil and let simmer for about 20 minutes, stirring frequently. Serve with croutons and sprinkle with parmesan cheese

White Boy Chili

This is one of my favorite recipes for fall and winter- plus you can make it low-fat

3-4 chicken breasts cubed
1 med. Onion, diced
1 ½ t. garlic powder
2 T. butter
3 cans Great Northern White beans-rinsed and drained
1 can chicken broth
2 cans chopped green chili’s
1 t. salt
1 t. cumin
1 t. oregano
¼ t. cayenne pepper
½ t. black pepper
1 c. sour cream (I use low fat or fat free)
½ c. whipping cream (I have used low fat half and half before but it better with whipping cream)

Directions: Sauté chicken, onion, garlic, and butter together until chicken is cooked through.
Add beans, broth, chilis, and spices- bring to a boil.
Reduce heat and simmer for ½ hour….. I put it in my crock-pot for up to 2 hrs
Just before serving add sour cream and whipping cream.

Berry Cream Muffins

2C. Flour

1 C. Sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 C. frozen (or fresh) blueberries or raspberries

(if using frozen don't let them thaw)

2 eggs slightly beaten

1 C (8 oz) sour cream

1/2 C oil

1/2 tsp. vanilla

1. Combine flour, sugar, baking powder, soda and salt. Add berries and toss gently.

2. Combine eggs, sour cream, oil & vanilla; mix well. Stir into dry ingredients just until moistened.

3. Fill greased muffin tins 2/3 full.

4. Bake @ 400 for 18-22 minutes or until toothpick comes out clean.

Makes about 18 muffins.

Pulled-Pork Tacos

2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapeños, sliced into rings and seeded
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges

Heat oven to 300° F.

Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss. Serve with the tortillas, cilantro, and lime wedges.

This recipe is yumilicious and easy clean-up! A few tricks I've learned are: make sure you get a good seal on the tin foil wrap, make sure to cook it long enough and let it cool as the instructions say - otherwise it will be tough and not easy to shred or eat.

Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 to 20 minutes.

Yield: Makes about 6 servings

CALORIES 396 (30% from fat); FAT 13g (sat 4g); CHOLESTEROL 125mg; CARBOHYDRATE 30g; SODIUM 800mg; PROTEIN 39g; FIBER 3g; SUGAR 5g

P.S. I did a bigger roast (about 4 lbs) and just cooked it for 6 1/2 hours and it turned out great.

Pumpkin cookies

1/2 C butter

1 C brown sugar

1 egg

1 C pumpkin

1 tsp vanilla

1 tsp cinnamon

1 tsp baking powder

1/2 tsp nutmeg

1/2 tsp baking soda

2 C flour

1 C chocolate chips

Mix together and bake for 10-13 minutes at 375. Makes about 30+ cookies.

Frosting: 4 oz. cream cheese, 1/4 C. butter, 1 tsp vanilla, 2 C. powder sugar

Mix and put on top of cookies.

Chicken Enchiladas

This is a fresh take on chicken enchiladas because it doesn't have cream of chicken soup! Mitch and Arden loved these - definite repeat at my house. Oh and here's the blog where I found them, she has other yummy recipes too:
http://armellejewelry.blogspot.com/

Ingredients

8-10 tortillas, flour or corn, I used the uncooked flour tortillas from Costco/Sams and cook them up according to package instructions.

½ cup chopped onions

4 cloves garlic, minced

1 teaspoon ground coriander, optional. I didn’t use it.

¼ teaspoon pepper
½ teaspoon salt

2 tablespoons butter

3 tablespoons flour

1 (8 ounce) carton sour cream

2 cups chicken broth

1 (4 ounce) can diced green chili peppers , can add two cans

2 cup shredded Monterrey jack cheese

3 cups chicken, cooked and chopped/shredded

black olives (optional)

tomatoes (optional)

green onions (optional)
Jalapenos, diced (optional) Gives it a nice kick.

Directions
Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.

For Sauce: In a saucepan, cook onion, garlic, coriander, salt and pepper in the butter until the onion is tender. Stir the flour into the sour cream, and then add to the onion mixture.

Stir in broth and chili peppers all at once. (and jalapenos if adding)

Cook and stir until thick and bubbly.

Remove from heat; stir in 1 C of the cheese.

For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.

Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.

Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.

Top with remaining sauce.

Bake, covered, in 350* oven for 35 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts. Let stand 10 minutes.

If Desired: garnish tops with olives, tomatoes, and cheese.

Buffalo Chicken Salad

I came up with this salad and Dan insists it is the best salad he has ever had. It is really good if I do say so myself. It was just stuff I had so you can always add more.

Tyson Chicken Breast Fillets

Buffalo wing sauce (I use Buffalo Wild Wings mild sauce- it is my favorite)

Tri-Color tortilla strips (found in the salad toppings section)

Shredded Parmesan cheese

Blue cheese or ranch dressing

Lettuce

I cooked the chicken according to the package directions. Then cut them up and tossed them in the buffalo sauce so they were coated. Then put lettuce and baby spinach (I always add baby spinach to my salads, you don't have to). Put some parmesan cheese, tortillas strips, then put the chicken on top. I gave Dan blue cheese dressing and I used ranch but it is just personal preference.

That is it. It was super fast and super easy and so good. If you like buffalo sauce you have to try it!

Garlic Cheese Bread

This is a recipe I got from Chelsea. She got it from a neighbor who gives this out as neighbor gifts at Christmas time. It really is so yummy. The quantities of butter, cream cheese & garlic listed below are half of what Chelsea gave me because I thought it had too much. So technically you are supposed to do a stick of butter, 8 oz. cream cheese & 1 tsp garlic powder. To each her own!!!

1 Loaf of french bread
1/2 stick of soft butter
4 oz. of soft cream cheese
1/2 tsp. garlic powder
1 bag of 3-4 cheese blend
mozerella cheese

Take your loaf of bread and cut it down the middle length ways so you have 2. Mix butter, cream cheese and garlic powder and spread on both pieces of bread. Then put pieces back together and wrap with tinfoil. Place in oven at 350 for about 20 minutes. Then take out and unwrap. Place the cheese on top to your liking. Place on a cookie sheet and put under broiler until cheese is melted.

Croissant sandwiches

These are one of my favorites. A friend of mine made them for a shower and everyone went nuts for them. So now I make them and we love them.

Croissants
Turkey, any flavor you prefer
Provolone cheese
Sprouts
Sunflower seeds
Avocado
Mayonnaise

1. Slice the croissant nearly all the way through leaving some attachment.
2. Lightly spread with Mayonnaise.
3. Layer with turkey, cheese, sprouts, seeds, and avocado.

(The amount of each ingredient depends on the number of sandwiches you are making, and how hardy you want them to be.)

If you are making them for a party or shower I would cut them into thirds. I often will cut them in half just to avoid waste, especially if there are small children.

Lisa's spaghetti sauce

I kept waiting for Lisa to add this but figured I would do it for her! This is a staple at our house and is one of the few recipes all of my kids will eat and LOVE. It is so fast and easy and makes enough for 2 meals for our family. So I put the left over sauce in the freezer for the next week.

30 oz. tomato sauce

1 lb. hamburger

1/2 T oregano

a little less than 1/2 T of Italian seasoning

*1 Lawry's spaghetti seasoning packet

Directions: Brown your hamburger with a little minced onion and 1/4 packet of Lawry's. In another pot pour the sauce (swish a little water in the cans as well), oregano, Italian seasoning and rest of Lawry's packet. When hamburger is cooked add it to the other mixture. Let simmer for 3 hours.

*You really need Lawry's, others are not nearly as good. They don't sell it at Walmart, but other stores do carry it.

Mud Balls

1 pkg. cream cheese (softened)
1 pkg. Oreo's (not double stuff)
1 pkg. Chocolate almond bark

In a food processor (I use my kitchen aid) crumb Oreo's. Add in cream cheese. Mix until well blended. (Mixture will look like mud).Roll into 1" balls. (the Pampered Chef small cookie scoop is perfect). Place on a cookie sheet (I usually line mine with wax paper) and place in freezer for 15 minutes.While balls are hardening melt chocolate bark over low heat. Once chocolate is melted dip firm mud balls into bark and place on a cookie sheet. Bark will harden quickly.

This is a huge hit with Dan and my girls. I made them for Laura's baptism and everyone wanted to recipe. They are very simple.

Homemade Root Beer

1 4 gallons Kettle bucket or insulated drink cooler.

2 gallons cool drinking water

4 cups sugar

2 ounces root beer extract

2 pounds of dry ice

*****

1. Add sugar and water into container, stir until sugar dissolves. Then add root beer extract.

2. Taste- if you need to add more sugar or root beer extract now is the time.

3. Add dry ice to mixture-cover with a loose lid

4. After one hour it should be ready to drink. WARNING: make sure you don't serve any of the dry ice in the cups.

*****

Max got this recipe out of an Science book he brought home from school. He made it all buy him self. It was a big hit at both of his parties!!

White Chocolate Chippers

Photo By Addison

Okay, guys, I am finally posting a recipe. You all know I love cookies, and since my departure from Arizona, I have missed Paradise Bakery and the White Chocolate Chippers. (and the tomato soup, and the choc. chip cookies....I digress!). I have revised this recipe to try and fill that void (Addison gives it two thumbs up....she is helping me blog this)

White Chocolate Chippers

1/2 c. butter

1/2 c. shortening

3/4 c. brown sugar

1 c. sugar

3/4 c. Hershey's DARK cocoa

2 eggs

1 tsp. vanilla

2 c. flour (approx.)

2 tsp. soda

1/2 tsp. salt

2 c. white chocolate chips (or less)

1/2 c. chopped walnuts (opt....I just love nuts)

Beat butter, shortening, sugars, and cocoa, add eggs and vanilla, then add dry ingredients.

I usually chill dough for a while...this gives me an opportunity to eat more of it! :)

Roll into small balls, bake at 350, for 10 mins.

Yummy Fruit Dip

This is a recipe Mandy gave to me. She said she had it at Bunco and it was to die for. I made it tonight for a meeting and everyone went nuts for it. It was so easy.

I served strawberries and apples with it.

Fruit Dip

1 7oz. jar of marshmallow fluff cream

1 8 oz. cream cheese

Put both in kitchen aid and mix well.

Chicken Cordon Bleu Bake

Ingredients:

6 chicken breasts, sliced if thick

1 lb. deli ham

1 lb sliced swiss cheese

1 pkg. Stove Top Stuffing mix (dry)

1 can cream of chicken soup

3/4 cup milk

Directions:

Butter a 9x13 in. glass pan

Place chicken breasts in pan

Lay ham and cheese on top of chicken

Pour stuffing mix over cheese (crush a little first)

Mix soup and milk together, stirring well

Pour milk/soup over stuffing

Cover with foil and bake 350 deg. oven for 1 to 1 1/2 hours

Baked Ziti

Ingredients:

1 pound dry Ziti pasta

1 onion, chopped

1 pound lean ground beef

2 (26 ounce) jars spaghetti sauce

6 oz provolone cheese, sliced

1 1/2 cups sour cream

6 oz mozzarella cheese, shredded

2 tablespoon grated Parmesan cheese

Direction:

1. Bring a large pot of lightly salted water to a boil. Add zity pasta, and cook until al dente, about 8 minutes;drain

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes

3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of ziti, Provolone cheese, sour cream, 1/2 sauce mixture,remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4.Bake for 3o minutes or until cheese is melted

Blueberry French Toast Bake

8 (1.5 inch) thick slices of french bread

3 eggs

1 1/4c. milk

1c. brown sugar (divided)

1t. vanilla

1/2t. nutmeg

1/4c. melted butter

2c. frozen blueberries

-Combine milk, 3/4c. brown sugar, eggs, vanilla, nutmeg.

-Mix, pour over sliced bread.

-Cover and refrigerate over night

-remove from refrigerator

-combine butter and brown sugar.

-Drizzle over top

-bake (uncovered) @400 for 25 min

-sprinkle blueberries over top

-Bake 10 min longer (or until knife comes out clean)

We LOVE this at our house. This is what I do for Christmas and Easter morning and other things like conference Sundays. The thing I like about it is I can have it all ready the night before and the next morning it is ready to cook.

German Pancakes

6 eggs

1c. flour

1c. milk

1/2 t. salt

1/2 t.sugar

-Melt 1-2 T.butter in 9x13 pan

-Mix everything together with mixer until mixed well

-Pour into buttered pan

-bake @425 for 17-19 minutes

-Serve with syrup

This rises up over the pans edges ALOT, the kids love that!!!

This is somthing I make alot on Sunday mornings and Brian LOVES them

Paula Deen's Hurry Up Chicken Pot Pie

2 Cups cooked chopped chicken breast

2 hard boiled eggs,sliced

1/2 cup thinly sliced carrots

1/2 cup frozen peas

1 (10 3/4 oz) can cream of chicken soup

1 cup Chicken broth

salt and pepper (optional)

1 1/2 cups Instant biscuit mix

1 cup milk

1 stick melted butter

~~~~~~~~

Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Mom discovered this one and I absolutely love it. I am not a pot pie person, but this one is too yummy to pass up.

Don't get thrown off by the hard boiled eggs, I thought it was weird too, but so yummy!