Making and baking a Chicken Pot Pie on a cold snowy day!
I can’t find a link since I got this from my grandmas years back so I’ll just write it out for you :)
Ingredients-
Roux:
6 Tbl butter
1/4 cup flour
Crust:
1/2 tsp salt
1 cup cold cubed butter
1/4 cup ice water
1 Tbl vinegar
Pie Filling:
1 cup chicken broth/bouillon
1 Tbl cornstarch
1/2 cup milk
1 chopped onion
1 chopped carrot
1 chopped celery
5 chopped red potatoes
2 cooked and shredded chicken breasts
salt and pepper to taste
Yummy Baked Pumpkin Pie Oatmeal | My Kitchen! My Rules!
Welcome, friends, to My Kitchen! My Rules! I’ve got my Christmas pants on, so I’m ready for the holidays! Today I have a super yummy breakfast - my Baked Pumpkin Pie Oatmeal! You will love me for this recipe because it’s CHEAP and HEALTHY; you can eat it hot or eat it cold, and it’s vegetarian!????????
★ DOWNLOADABLE RECIPE CARD ★
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★ INGREDIENTS ★
1 can of pumpkin
2 eggs
1/2 cup of Dixie Crystals sugar
1 tablespoon of vanilla
1 tablespoon of pumpkin pie spice
Dash of ginger
1/2 teaspoon of salt
3/4 teaspoon of baking powder
1 1/2 cups of milk
2 1/2 cups of whole-grain rolled oats
★ DIRECTIONS ★
Step 1: Preheat oven to 375°F. Stir pumpkin, eggs, sugar, vanilla, pumpkin pie spice, ginger, salt, and baking powder in a large bowl and mix together. Then add milk and rolled oats and mix well.
Step 2: Use an 8x8 baking dish and pour in all ingredients from the bowl. Spread evenly.
Step 3: Bake for about 45 minutes, then check the center to ensure it's done.
Serve plain or with a cool whip topping - ENJOY!
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#easyrecipes #homemade #pumpkin
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Pumpkin Pie Wars (2016)♛ Julie Gonzaloa & Eric Aragon...
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240-calorie Pumpkin Pie Spiced Oatmeal [Low Calorie Breakfast or Dessert] | Food Ep. 2
This is my delicious recipe for low-calorie pumpkin pie spiced oatmeal, featured in my book Choices Coach: Weight Loss Menu Guide. The book is available on Amazon in both paperback and Kindle versions.
Choices Coach: Weight Loss Menu Guide on Amazon
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Easy Sausage Rustic Pie from Elisha Joyce and Frigidaire
Try this easy to make Sausage Rustic Pie from Elisha Joyce for dinner or your next get-together.
Simple sauté italian sausage, black olives, onions and capers on the Frigidaire Gallery Induction Cooktop, place in the dough, top with goat cheese and bake evenly with True Convection on the Frigidaire Gallery Double Wall Oven.
Click here to get more time-saving tips from Elisha and Frigidaire:
Quick and Easy way to make The Best Pumpkin Pie
My rich, creamy, and savory easy pumpkin pie is healthier than pies with sugar and gluten, can be made the day before, and has a filling that can be prepared in minutes. See the recipe below.
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Easy Pumpkin Pie Recipe
I used this great compact Kitchen Aid Food Processor -
Ingredients:
Crust
• 1 1/4 cups Gluten-Free Flour – Better Batter is my fav.
• 1/2 cup toasted almonds
• 1 tablespoon maple syrup – I love grade B Maple Syrup and it’s hard to find – this is my fav -
• 1/2 teaspoon salt
• 6 tablespoons unsalted organic butter
• 2 tablespoons coconut oil
• Or, 1 Gluten-free pie crust – Wholly Wholesome crusts are delicious -
Filling
• 1 1/2 cups canned unseasoned pumpkin puree (15 oz) – use BPA Free - - I like Farmer’s Market
• 3/4 cup maple syrup
• 2 tablespoons vanilla
• 1 teaspoon ground cinnamon or two drops cinnamon essential oil – I love doTerra Essential Oils - Business Site Home Page | dōTERRA Essential Oils (doterra.com)
Give yourself amazing 'self-care' this holiday season and make your life marvelous!
Love and Huge Support,
Kathryn
• ¼ teaspoon ground ginger or two drops ginger essential oil
• ¼ teaspoon ground cloves
• 3 large eggs
• 1 cup coconut cream – Native Forrest is my fav. -
Garnish
• 1/3 cup unsweetened coconut chips, (see Ingredient Note) or flaked coconut, toasted (optional). You can bake these with Maple Syrup to make them sweet.
I love Bare -
Preparation
1. Preheat oven to 350°F.
2. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with coconut oil.
3. To prepare crust: Combine flour, almonds, 1 tablespoon maple syrup, and salt in a food processor; process until the almonds are finely ground.
4. Add coconut oil and pulse the mixture until incorporated.
5. Turn the dough out into the prepared pan (it will be crumbly), spread evenly, and press firmly into the bottom and all the way up the sides to form a crust.
6. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.
7. To prepare insides: Beat pumpkin, 3/4 cup coconut nectar, vanilla, cinnamon, ginger, and cloves in a large bowl with an electric mixer or in a food processor on low speed until blended.
8. Beat in eggs, one at a time, until combined.
9. Beat in coconut milk.
10. Place the tart pan on a baking sheet and pour in the filling.
11. Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes.
12. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled.
13. Remove the pan sides before slicing.
14. Garnish with coconut or my coconut whipped cream (see recipe) if desired.
Tips & Notes • Make Ahead Tip: Prepare the crust (Step 2), wrap tightly, and refrigerate for up to 3 days.
The cooled tart has an even better flavor when it’s refrigerated for a day before serving. • An 11-inch round or 8-by-12-inch rectangular removable-bottom pan works best for this recipe.
Ingredient note: • Large thin flakes of dried unsweetened coconut called coconut chips make attractive garnishes. •
Note: to make this recipe easy and simple: Use a gluten-free pie crust.