Have you ever run out of cream of chicken soup when you bake a casserole or make chicken pot pie? Well, I made this last night for our chicken pot pie cause I didn't have any canned stuff, and it turned out WONDERFUL! And soooooo easy!
I got this recipe off www.ourbestbites.com, great website.
1 1/2 c chicken broth
1/2 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
1/4 tsp parsley
dash of paprika
1 1/2 c milk, divided
3/4 c flour
1. In a medium-sized saucepan, bring chicken broth, seasonings and 1/2 c of the milk to a boil.
2. In a bowl, whisk together the remaining 1 cup of milk and the flour.
3. Add to boiling mixture and whisk briskly until mixture thickens (shouldn't take long at all, mine was done almost immediately).
4. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.
Makes the equivalent of 2 cans of condensed cream of chicken soup!
Thursday, December 31, 2009
Wednesday, December 16, 2009
Here's what I made this year:
** Homemade Thin Mints **
I've already done a tutorial/recipe for these before on my other blog (probably put them on here, too!), so just check out the link. They are super easy and really quite tasty!
** Peppermint Bark **
I used the recipe and directions found over at The Idea Room.
12 oz bag of semi-sweet chocolate chips (you could also use baking chips, bark, etc.)
1 pound white chocolate (I just used one bag of white chocolate chips - close enough to a pound!)
Pre-heat your oven to 250.
Line your cookie sheet with foil and spray it. (She used a 9x13 dish, which I'll talk about later in the post.)
Cover the lining evenly with your semi-sweet chocolate chips.
Bake for about 5 minutes or until they look melted.
Use a spatula to spread out your chocolate evenly. Place in the fridge to harden.
You can melt your white chocolate however you want. I always brave the microwave! I melted my chips for about 30 seconds at a time, stirring in between intervals.
Add your peppermint extract (to taste).
Pour over your hardened chocolate, and spread evenly - and quickly! It starts to harden up quickly!
Sprinkle your crushed up candy canes over the top. Place in fridge to harden.
Remove the foil from the cookie sheet and shake off the excess candy. Cut your bark however you'd like.
Sooo....I didn't do so well with my first batch of bark. I didn't spread my white chocolate quickly enough, so not a lot of candy stuck to it. (As you can see!) I decided to give it another try doing it with 9x13 dishes.
This worked great. I also put my candy in a strainer and let the powder go through into my melted white chocolate, along with the peppermint extract. I like the look and the taste this gave my bark. Then the larger pieces are what I sprinkled on top.
Now, I had a problem with both of my batches. When I cut the bark, almost always my two layers of chocolate would separate. I know the white layer alone will taste delicious, and I also know that people can just hold the two layers together as they eat it. But why would it not stick together??? Can someone help me out? I was so frustrated that I about swore off ever making bark again!
** Chocolate Candy Cane Whoopie Pies:.
My mom posted this recipe on her blog a week or two ago, and I decided to put my own spin on it.
I decided to make cake mix cookies instead of cookies from scratch. Call me lazy if you want (I also used canned frosting!) but I also really love cake mix cookies.
So here's what you need:
1/2 c. oil
crushed candy canes
Andes baking bits (optional)
Pre- heat your oven to 350.
Mix your cake mix, oil, and eggs.
Stir in your baking bits. (I LOVE these candy cane bits!)
Put scoops of dough on your cookie sheet.
Bake for 10-12 minutes.
Let your cookies cool completely before adding frosting!
I mixed peppermint extract and red food coloring into my canned vanilla frosting. I just add extract to taste.
Frost one cookie and then roll the edges in the crushed candy canes. My mom's recipe says to frost the cookie and place the other cookie on top to make a sandwich before rolling the edges, but I found it easier to roll the edges before the second cookie was added.
Add your other cookie on top.
DONE! And delicious!
I also made another batch with just regular Andes baking bits - not the candy cane ones, but the chocolate and mint ones. For those, I used chocolate frosting instead of the peppermint frosting, and still rolled the edges in candy canes. Yum!