We love good food in our home. I love to cook and bake for my family. I have shared recipes and pictures of our yummy goodness on different venues. Many have suggested a blog to share the recipes.

*DISCLAIMER* I am not a professional cook, photographer or writer!

I will always try to give credit for recipes. Many I have collected over the years off of TV, various websites, friends and family.

Please leave comments if you try a recipe or share variations of things I post, I always love learning new tricks of the trade.

Friday, December 6, 2013

Turkey Pot Pie

 We're a week out from Thanksgiving and we still have a bit of turkey left in the fridge.  Time to use it up with this delicious dish.  It's also a cold, snowy day so what better to warm up with?  It's simple, makes your house smell good and is so tasty!

Turkey Pot Pie
2 pie crusts
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 small russet potatoes, diced
2 cups leftover turkey
1/4 cup flour
3 cups low- chicken or turkey broth (more if needed!)
3/4 cup heavy cream
Thyme, fresh or dry, to taste
salt and pepper to taste

Preheat oven to 400 degrees.
Melt butter in a skillet . Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken or turkey broth, stirring constantly. Add potatoes.  Pour in cream. Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste, and thyme to taste.

This is where you have to decide if you want pie crust on both the bottom and top or just the top.  I personally like to have it on top and bottom.  If you want both as well, then be sure to roll out your crust and place in the bottom of your pan.
 Pour mixture into a casserole dish or deep pie pan.
Roll out other crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
Allow to cool for a little bit before serving.

Buttermilk Pancakes

It's a snow day here in Missouri!  No school for the kids and no work for my husband.  My wonderful husband decided he was in the mood for some pancakes so he whipped some up.  The roads are pretty bad and our commissary is closed and we had no buttermilk...so we made our own!  These pancakes are so delicious!  

Buttermilk Pancakes

2 eggs
2 cups buttermilk (to make your own buttermilk, take just under 1 cup of milk and add 1 Tablespoon white vinegar or lemon juice and let it sit for 5 minutes).
4 tablespoons butter, melted

½ teaspoons vanilla extract
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
oil or cooking spray (for cooking)

Step 1: In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until smooth and let batter set for a few minutes.
Step 2: Heat griddle or pan over medium heat. Brush lightly with oil or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if  or when the drops start to dance its hot enough.  
Step 3: Pour ¼ cup of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.