Preheat oven to 425 degrees.
2 sheets puff pastry thawed
4 (6inch) pie tins
3 chicken breasts, cooked and shredded or 1 rotisserie chicken
2 cans cream of chicken soup plus 1 can of water
1 bag frozen peas and carrots, thawed
1 can diced potatoes
1 tsp water
In a sauce pot place cooked chicken meat, 2 cans of soup plus 1 can of water, and veggies. Heat over medium heat until warmed through. Once your filling mixture is warm fill your pie tins with your filling. Cut your puff pastry to cover each of your pot pies with about 1/2 inch hangover, crimp the puff pastry dough over the edge of the pie tin. Brush each pie with egg wash ( 1 egg beaten with 1 tsp water) and then make a few small slits on top of each pie. Place on a cookie sheet and bake at 425 degrees for 25 minutes or until tops are golden flaky brown. Remove from oven and ENJOY!! :)
Preheat oven to 325 degrees. line the bottom of one 9 inch spring form pan with parchment paper and set aside.
2 cups chocolate graham cracker crumbs
2 Tbsp sugar
1/2 cup unsalted butter, melted
In a bowl place crumbs and mix with sugar, add butter and stir until the crumbs are moistened. In your already prepared spring form pan place the crumb mixture and press it 1/4 inch up the sides of the pan and on to the bottom of the pan with the back of a spoon. Place crust in freezer while you make the filling.
4 ounces semi sweet chocolate, melted and cooled for 15 minutes
4 ounces dark chocolate, melted and cooled for 15 minutes
32 ounces cream cheese
1-1/3 cups sugar
2 Tbsp corn starch
1 Tbsp vanilla
1 cup sour cream
Rough chop chocolate and place in a heat proof bowl, place in microwave and melt in 30 second intervals stirring in between. Let cool for 15 minutes on counter top.
In bowl of mixer place cream cheese and beat on medium (4) until cream cheese in fluffy. Add sugar, cornstarch and vanilla and continue to beat on medium (4) until combined well. Turn mixer down to lowest setting (stir) and add eggs one and a time just until they are combined in. If you mix too high or too long you will add too much air and your cheesecake will crack, it will still taste yummy so don’t worry if it does crack. LOL
Slowly fold in sour cream.
Pour filling into your prepared crust and bake at 325 degrees for 75 minutes or until your cheesecake is just slightly jiggly in the middle.
Remove from oven and let cool on a rack for 15 minutes and then run a butter knife completely around the edge of pan. Continue to cool for another 45 minutes and then place in fridge at least 6 hours but overnight is best!!
Keep in fridge until you are ready to garnish (I used a little chocolate spaghetti) and serve, ENJOY!! :)
First start with either 1 pie crust of your favorite pie crust recipe or one store bought frozen deep dish pie crust. If you are using store bought set your crust on the counter while you get you filling ready. Preheat oven to 375 degrees.
In a medium bowl place
2 cups boysenberries (I used fresh but if you are using frozen thaw in fridge the night before)
1/2 tsp lemon juice
a pinch of Nutmeg
1-1/2 Tbsp Instant Tapioca
Toss everything together gently with a rubber spatula and set aside.
In a large bowl add….
2 cups peeled and sliced fresh peaches (If you use frozen once again let thaw in fridge the night before)
1/3 cup sugar
1/3 cup flour
1/4 tsp cinnamon
1/2 tsp lemon juice
Toss everything together gently with a rubber spatula. Add your berry mixture to your peach mixture and gently toss with a rubber spatula until mixed together well.
Pour your fruit into your deep dish pie crust.
3/4 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/3 cup cold butter, cut into squares
in a small bowl combine flour, brown sugar and cinnamon, with a pastry cutter, cut your butter into your mixture until combined and is crumbly. Place mixture patting down gently on top of your fruit filling. Bake at 375 degrees for 45 minutes or until top is brown and bubbly.Let cool completely on a wire rack. Serve warm with aside of ice cream and ENJOY!! Store leftover pie in fridge
1 head of cabbage, shredded
2 large peaches, diced
2 jalapenos, diced fine
1 bunch green onions, chopped greens only
1/4 cup mayo
1 tbsp stone ground mustard
2 Tbsp apple cider vinegar
Shred your cabbage and place in a bowl. Add peaches, jalapeno’s and green onion, toss. In a small bowl combine mayo, mustard and vinegar stir to combine well. Pour over the top of you slaw veggie mixture and toss well.
I served my slaw on top of brown sugar peach pulled pork sliders to find my recipe for pulled pork click the link below…..
I also used my Peach and Brown Sugar Bbq sauce to toss my pork in for the recipe to the bbq sauce click the link below….
Preheat oven to 350 degrees. Lightly spray on 13×9 baking dish with nonstick spray.
1-1/2 cups Chocolate graham cracker crumbs
1/2 cup butter, melted
1 (14ounce) can Sweetened condensed milk
1 cup peanut butter chips
1 cup semi sweet chips
1-1/3 cups flaked coconut
1 cup chopped walnuts
In a small bowl combine chocolate graham crumbs and butter toss till moistened. Press crumb mixture into the bottom of your prepared baking dish. Pour condensed milk evenly over crumb mixture. Sprinkle with peanut butter chips and semi sweet chips. Sprinkle coconut and nuts on top of your chips. press down lightly with a fork and bake for 25 minutes at 350 degrees or until coconut begins to become a nice toasty golden brown. Remove from oven and let cool. Cut into small squares and enjoy. :)
1/2 cup packed light brown sugar
1 Tbsp onion salt
2 tsp black pepper
1 tsp garlic powder
1/4 tsp ground cloves
1/4 tsp mace
1/3 cup white vinegar
2 cups ketchup
3/4 cup peach preserves, pureed with one fresh peach peeled (about 1/4 cup, so you should have 1 cup peach when finished)
2 Tbsp Worcestershire sauce
2 Tbsp honey
4 Tbsp butter, cut into cubes
In a large sauce pan place all the ingredients except the butter and with a wooden spoon stir to combine, bring to a boil stirring to make sure the brown sugar has dissolved. Once it reaches a boil, place lid on your pot, turn down heat and let simmer for 25 minutes stirring occasionally. With a whisk, a couple cubes at a time add butter and whisk until the butter cubes have melted, remove from heat and let cool. ENJOY!! :)
Adapted from Simplyscratch.com
1/2 cup stone ground mustard
1/2 cup pure honey
1/2 of a lemon juice
1/2 tsp diced garlic
1/2 tsp Hungarian paprika
1/2 tsp kosher salt
1/4 tsp cayenne powder
1/4 tsp Red chili flakes
2 boneless skinless chicken breasts
In a small bowl add everything except the chicken and whisk together.
In a casserole dish place chicken, reserve 4 Tbsp of your honey mustard sauce in a small bowl. Pour remaining sauce over chicken, to coat. Cover with plastic wrap and let sit on your counter for 30 minutes.
In the meantime start your coals or let your gas Grill get warmed up on your bbq. Once your grill is ready grill your chicken until cooked. Ours took about 20-25 minutes. Remove from grill and place on a plate pour your remaining sauce over each of the chicken breasts and let rest about 5 minutes. ENJOY!! :)