Chicken Pot Pie with Biscuits

Ingredients 

Chicken Pot Pie 

• 2 small boneless skinless chicken breasts or 3 C cooked chicken
• 2.5 cups chicken broth 
• 4 Tablespoons butter 
• ½ cup onions finely diced 
• ½ cup celery finely diced 
• ½ cup carrots finely diced 
• 2 cloves garlic minced 
• ½ teaspoon EACH: Onion Powder Dry Thyme, Dry Rosemary 
• ¼ teaspoon ground sage 
• 1/4 dry white wine
• 1/3 cup flour 
• ½ cup Half and half
• 1 chicken bouillon cube or 1 tsp better than bouillon 
• 1 teaspoon low sodium soy sauce
• 1 cup frozen peas
• Biscuit Recipe

Directions 

For the Biscuits 

1. Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. 
2. For the Chicken Pot Pie Add the uncooked chicken breast and chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. 
3. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in. 
4. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. 
5. Add garlic and seasonings. Toss to coat and cook for 1 more minute. Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour. 
6. Add wine and simmer for a couple minutes. 
7. Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. 
8. Add chicken bouillon and soy sauce. 
9. Add the shredded chicken and stir to combine. 
10. Add the frozen peas and stir to combine and heat through. Remove from heat. 
11. Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven safe. 
12. Add the biscuits to the top and bake at 425° for 15-18 minutes.
13. Lightly coat golden biscuits with even amounts of melted butter and honey (1 Tbls each). 

Source: https://thecozycook.com/wprm_print/37785

Muffin Tin Donuts

Ingredients 

Donuts 

• 2 ¾ cups all-purpose flour 
• 1 cup sugar 
• ¼ cup cornstarch 
• 1 tablespoon baking powder 
• ½ teaspoon ground nutmeg 
• 1 cup buttermilk 
• 8 tablespoons salted butter, melted 
• 2 large eggs plus 1 large yolk 
• 1/4 tsp. Cinnamon 

Coating 

• 1 cup sugar 
• 2 teaspoons ground cinnamon
• 8 tablespoons butter, melted

Directions 

1. For the donuts: Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. 
2. Whisk flour, sugar, cornstarch, baking powder, cinnamon and nutmeg together in bowl. 
3. Whisk buttermilk, melted butter, and eggs and yolk together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.
4. Scoop batter into prepared tin. 
5. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.
6. For the coating: Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Working with 1 doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. 
7. Transfer to wire rack and let cool for 15 minutes.

Adapted from: https://www.americastestkitchen.com/recipes/7427-muffin-tin-doughnuts

Buttermilk Biscuits

Buttermilk Biscuits 

Ingredients 

• 2 ½ cups all-purpose flour 
• 2 tablespoons aluminum free baking powder *not baking soda
• 1 teaspoon salt 
• 2 teaspoons honey 
• 1/2 cup very cold butter equal to 1 stick
• 1 cup + 3 Tablespoons cold Buttermilk 

Directions 

1. Preheat oven to 425°. 
2. Add the flour, baking powder, and salt to a large mixing bowl. Stir until well-combined. Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form. 
3. Create a hole in the middle of the dry mixture and add the cold buttermilk and honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It will be crumbly. 
4. Add the dough to a floured surface and create a rectangle with your hands about 9 inches long. 
5. Fold the left side into the middle, then the right side. Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times. Form into a 10 x 7 inch rectangle about 1-inch thick. 
6. Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter, it will seal the edges and prevent airflow which will hinder them from rising. Lightly flour the inside of the cutter. 
7. Roll the dough back out until it’s 1 inch thick again and cut 2 more biscuits. You should end up with about 8 biscuits total. 
8. Butter a 10-inch cast iron skillet and place the biscuits inside so that they are almost touching. The close proximity makes them rise better. You could also place them close together on parchment paper on top of a baking sheet. 
9. Bake for 15 minutes or until the tops are golden brown. Combine 2 Tbls. honey and 1 Tbls. melted butter and brush the warm biscuits with it. For more browning on top, bake for up to 5 more minutes at 450°. 
10. Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.

Source: https://thecozycook.com/wprm_print/34193

 Monte Cristo Pinwheels 

Ingredients:

• 1 Puff pastrysheet
• Deli ham slices
• Deli turkey slices
• Deli swiss cheese slices 
• Dijon mustard 
• 1 egg, beaten (egg wash)
• Powdered sugar for dusting
• Warmed raspberry preserves

Directions: 

1. Unroll puff pastry and brush on Dijon mustard. 
2. Lay cheese in a single layer followed with turkey and ham slices. 
3. Roll puff pastry layers into a log and slice into 8 pinwheels. 
4. Brush pinwheels with egg wash.
5. Place on parchment paper and bake in a preheated oven at 425° for 20 -25 minutes, or until golden brown. 
6. Dust with powdered sugar and serve with warmed raspberry preserves.

German Pancakes

 German Pancakes

Ingredients

• 6 large eggs 
• 1 cup milk 
• 1 cup all-purpose Flour
• Dash of salt 
• 1 teaspoon vanilla extract
• 6 Tablespoons butter
• Powdered sugar 
• Mixed fruit, cut up
• Maple syrup 

Directions 

1. Preheat oven to 425 degrees F.  
2. As oven is heating place the butter in an un-greased 9x13-in. metal or glass baking dish and place in oven until melted.
3. Place the eggs, milk, flour, salt and vanilla in a blender and process until smooth.
4. Pour batter into your baking dish over the melted butter.  
5. Bake, for 22-25 minutes or until edges are golden brown and puffy. 
6. Sprinkle generously with powdered sugar and serve with mixed fruit and maple syrup. 

Creamy Chicken Alfredo 

Ingredients 

Sauce:

• 3/4 stick butter, unsalted
• 2 shallots, minced
• 4-6 cloves of garlic, minced
• 1/4 C fresh basil, chopped
• 1 tsp. Dried thyme
• 1 tsp. Garlic powder 
• 1 tsp. Onion powder 
• 1 tsp. Cajun seasoning
• 2 tsp. Salt
• 3/4 C chicken stock
• 2 C heavy cream 
• 1/4 - 1/2 C Parmesan cheese
• 1/4 C pasta water

Chicken Seasoning

• 1 tsp. Chicken bullion 
• 1 tsp. Smoked paprika 
• 1 tsp. Garlic powder 
• 1 tsp. Onion powder 
• 1 tsp. Salt
• 1/2 tsp. Pepper

Chicken Breading

• 2 eggs, beaten
• 1/4 C flour
• 1/4 C Italian breadcrumbs
• 1 C panko breadcrumbs 
• Remaining chicken seasoning left over

Directions 

1. Tenderize and filet two large chicken breast in half. 
2. Rub chicken seasoning on both sides
3. Set 2 beaten eggs in one container and mix remaining chicken seasoning, flour, Italian breadcrumbs and panko in another container. 
4. Dredge chicken in egg then bread crumbs. 
5. Fry in vegetable oil until golden brown about 6 minutes on each side or until internal temp reaches 165 F. 
6. Set chicken aside.
7. Bring water to a boil in a large pot and start cooking about 1 lb of desired pasta.  
8. In a large saucepan melt butter and sauté shallots for a couple minutes or until translucent. Add basil, thyme and minced garlic. Sauté for another minute. Add garlic powder, onion powder, Cajun seasoning, and salt. Sauté for another minute. Add chicken stock and simmer until reduced, about 5 minutes. Add heavy cream and Parmesan simmering on low until thickened to desired consistency. Add pasta water to sauce. 

Best Coffee Cake

 Coffee Cake

 

Ingredients 

Cake

• 3 ounces unsalted butter room temperature
• 4 ounces granulated sugar
• 6 ounces all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg room temperature
• 5 ounces sour cream room temperature

Cinnamon Swirl

• 1 teaspoon cinnamon
• 1 ounce light brown sugar sifted

Crumb Topping

• 6 ounces all-purpose flour
• 4 ounces unsalted butter almost melted
• 3 ounces light brown sugar
• 2 ounces granulated sugar
• 2 teaspoons cinnamon
• ¼ teaspoon salt

Cream Cheese Glaze

• 2 ounces cream cheese room temperature
• 1 ounce unsalted butter melted
• ½ teaspoon vanilla extract
• 3 ounces powdered sugar
• 4 teaspoons coffee or milk, water or espresso

Directions 

Cinnamon Sugar Filling

• Add the brown sugar and cinnamon to a medium bowl and mix together to combine. If it’s really lumpy, sift it together. 

Making the crumb topping

• Add the flour, brown sugar, white sugar, salt, cinnamon, and soft (almost melted) butter to a large bowl. Mix together with a spoon or spatula to combine until most of the flour is combined.
• Use your clean hands to press the topping together. You should have very chunky crumbs, some large and some small. If it’s too crumbly and dry, microwave it for about 5 seconds to melt the butter more, then work it with your hands until it comes together. 

Making the coffee cake

• Preheat the oven to 350°F. Grease an 8”x4” loaf pan with pan release on the bottom and up the sides. I recommend using cake goop! Or you can line the bottom and sides with parchment paper to easily flip it out later. 

  You can also use an 8”x8” nonstick square cake pan, it will just take less time to bake. If you want to use a larger bundt pan, make 1 and a half batches of this recipe.
• Make sure your butter, sour cream, egg, and cream cheese are all room temperature so that the ingredients combine together well. I place my eggs (still in the shell) into a bowl of warm water for a few minutes and leave out the butter and sour cream for a few hours. If needed, I microwave them for a few seconds until they are room temperature or even slightly warm.
• Place the butter and granulated sugar into the bowl of your stand mixer with the whisk attachment. Mix on medium-high speed and cream together until light and fluffy, about 2-3 minutes. (Or longer if you’re using a hand mixer.) 
• Add your egg, sour cream, and vanilla to the creamed butter and mix until cohesive. If it has big chunks of cold butter in there, one of your ingredients was too cold.
• Add in the flour, baking soda, baking powder, and salt. Mix on medium-low speed until the batter is thick and just combined. If your flour is really lumpy, sift these dry ingredients before adding them to the mixer.
• Place half of the batter into the greased loaf pan and smooth it out in an even layer.
• Sprinkle the cinnamon sugar filling on top until it’s completely covered.
• Add the rest of the cake batter on top. 
• Sprinkle the thick crumbs evenly on top, covering the surface of the loaf.
• Bake at 350ºF for 40-50 minutes and rotate halfway through for even baking. When a toothpick comes out clean from the center, it’s done!
• Rest the loaf at room temperature until the pan is completely cool, about 2 hours. Do NOT flip your cake out while it’s warm, it could collapse.
• Loosen the edges with a knife, place a piece of plastic wrap on top of the cake, and flip it upside down to remove it from the pan. 

Making cream cheese glaze

• Place the softened cream cheese in a large bowl and blend it until smooth with a hand mixer or whisk. 
• Slowly pour in the melted butter a little at a time. Do not pour it all in there at once or you could end up with a soupy cream cheese mess.
• Add the vanilla, sift in the powdered sugar, and mix until you don’t see any lumps.
• While mixing, pour in the coffee (or espresso, milk, or water) a little at a time. Keep adding until you get the desired consistency of a glaze. I like a thinner glaze so it’s easy to pipe.
• Place the glaze into a piping bag and drizzle on top of the loaf. You can also use a spoon or a plastic bag with the corner cut off.
• Enjoy this cake at room temperature for up to three days. To keep the coffee crumb cake moist, store it in a plastic bag or wrap it with plastic wrap.

Notes

1. All my recipes are measured in ounces, not cups. Cups leave way too much room for error and a scale is super simple to use. It's my #1 recommended tool for baking success. You can watch my video on how to use a kitchen scale if you're not familiar.
2. For this recipe, I'm using a Bosch universal plus mixer! You can use a kitchen aid or a hand mixer if you like, any mixer will work. You can try to use a whisk, but it will take a while to fully cream the butter and sugar.
3. Make sure your butter, sour cream, egg, and cream cheese are all room temperature so that the ingredients combine together well.
4. If you don't have sour cream you can use buttermilk or any of these buttermilk substitutions. 
5. For your pan release, I recommend using cake goop! Or you can line the bottom and sides with parchment paper to easily flip it out later.
6. I'm using an 8" x 4" Loaf Pan, 2.5" tall. You can also use an 8”x8” nonstick square pan, it will just take less time to bake. If you want to use a larger bundt pan, make 1 and a half batches of this recipe. You can also use this recipe to make muffins!
7. Make this recipe your own! When assembling the loaf in the pan, add your favorite toppings/fillings like blueberries, dried fruit, or even swirl in cream cheese filling.
8. After your cake is done baking, make sure to rest it at room temperature until the pan is completely cool, about 2 hours. Do NOT flip your cake out while it’s warm, it could collapse.
9. All my recipes are measured in ounces, not cups. Cups leave way too much room for error and a scale is super simple to use. It's my #1 recommended tool for baking success. You can watch my video on how to use a kitchen scale if you're not familiar. 
10. You might be wondering what kind of mixer I am using. I'm using my favorite mixer, which is the Bosch universal plus mixer! You can use a kitchen aid or a hand mixer if you like, any mixer will work. You can try to use a whisk, but it will take a while to fully cream the butter and sugar.
11. Sour Cream adds moisture to the coffee cake and can also be substituted with Greek yogurt. If you don't have sour cream you can use buttermilk or any of these buttermilk substitutions. 

Source: https://sugargeekshow.com/recipe/cinnamon-coffee-crumb-cake/

 Key Lime Coconut Cream Pie 

Ingredients  

1. 1 package (11.3 ounces) pecan shortbread cookies, crushed (about 2 cups) 
2. 1/3 cup butter, melted 
3. 4 cups heavy whipping cream 
4. 1/4 cup confectioners' sugar 
5. 1 teaspoon coconut extract 
6. 1 package (8 ounces) cream cheese, softened 
7. 1 can (14 ounces) sweetened condensed milk 
8. 1/2 cup Key lime juice 
9. 1/4 cup sweetened shredded coconut, toasted
10. Sliced key limes, optional 

Directions

• In a small bowl, mix crushed cookies and butter. Press onto bottom and up side of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust. 
• Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with sliced Key limes.

Source: https://www.tasteofhome.com/recipes/key-lime-cream-pie/

Banana Cream Pie

Ingredients 

1. Dough for single-crust pie 
2. 3/4 cup sugar 
3. 1/3 cup all-purpose flour 
4. 1/4 teaspoon salt 
5. 2 cups whole milk 
6. 3 large egg yolks, room temperature, lightly beaten 
7. 2 tablespoons butter 
8. 1 teaspoon vanilla extract 
9. 3 firm medium bananas 
10. Whipped cream

Directions 

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
• Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. 
• Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. 
• Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir 2 minutes longer. 
• Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. 
• Add butter and vanilla; cool slightly. 
• Slice bananas into crust; pour filling over top. 
• Cool on wire rack for 1 hour. Store in the refrigerator. 
• If desired, garnish with whipped cream and additional sliced bananas

Source: https://www.tasteofhome.com/recipes/banana-cream-pie/

 Italian Meringue Buttercream

Hot Wheels Race Track Cake!!

Ingredients

• 16 ounces granulated sugar
• 8 ounces water
• ¼ teaspoon salt
• 8 large egg whites
• 24 ounces unsalted butter softened 
• 2 teaspoon vanilla extract

Instructions

• On a stovetop, mix together the water and sugar, cover with a lid and bring to a boil on medium-high heat. 
• Keep the lid on the pot for 3-4 minutes and bring to ensure all the sugar granules are dissolved, otherwise, your sugar can get gritty and crystalize. 
• Remove the lid, insert the candy thermometer carefully and continue cooking on medium-high until the syrup reaches 240° F.
• When the sugar solution is at about 235° F, begin whipping the egg whites on high speed. Add the salt to the egg whites.
• When the egg whites reach soft peaks, pour the sugar solution in a steady stream on to the whipping whites while mixing on low speed.
• Continue whipping the egg/sugar mixture until it reaches stiff peaks. I wrapped an apron around my bowl with an ice pack to help the meringue cool down faster. You can also cool the meringue by scooping it out of the bowl and placing it into the fridge for 15 minutes. 
• Once the meringue is cooled, whip in soft butter and vanilla until the buttercream is light and fluffy and no longer has a butter taste. This can take from 10-15 minutes. If it looks curdled and watery just keep whipping. It will come together I promise. 

Notes

IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe)
 

Source: https://sugargeekshow.com/wprm_print/20531

Burger Sauce

 

Ingredients

• ½ cup mayonnaise
• ¼ cup ketchup
• 2 teaspoons sweet pickle relish
• 2 teaspoons granulated sugar
• 2 teaspoons white vinegar
• 1 teaspoon ground black pepper

Instructions

• In a small bowl, whisk together all of the ingredients.
• Serve immediately, or refrigerate, covered, for up to 1 week.

Cornbread

 

Ingredients

• 2 8.5-oz boxes of Jiffy Corn Muffin Mix
• 2 eggs
• 2/3 C  milk
• 1/2 C vegetable oil
• 1/2 C sour cream
• 1/8 C sugar
• 2 Tbls honey

Instructions

1. Preheat oven to 400F. Heat a cast iron skillet over medium heat and melt 1 Tbls butter.
2. Combine all ingredients in a large mixing bowl, whisking to thoroughly combine. Pour batter into prepared hot skillet.
3. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Rest for 15 minutes prior to serving. 

Easy Green Beans

 

Ingredients

• 1 can green beans any cut, see note
• 1 tablespoon butter
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Drain half of the liquid out of the green beans.
• Pour the green beans and the reserved half of the canning liquid into a skillet.
• Add butter, onion powder, salt and pepper.
• Simmer, uncovered and stirring occasionally, until almost all of the cooking liquid has evaporated.
• Taste and adjust seasonings if necessary.
  
  
  Source: https://longbournfarm.com/wprm_print/5680