Pot Pie

Pot Pie

1/2 cup chopped onion

6 Tbsp butter or margarine

1/2 cup flour

1/2 tsp salt

3 cups chicken broth

3 cups cubed, cooked chicken

10 oz pkg frozen peas and carrots, cooked and drained

1 pkg refrigerated crescent rolls

Cook onion in butter till tender, but not brown.  Blend in flour and salt.  Stir in the chicken broth all at once.  Cook and stir till mixture thickens and bubbles.  Add cooked chicken and cooked vegetables.  Heat till bubbling.  Pour into 9 x 13 pan and top with unrolled crescent rolls (I just leave them in the sheet that they come in).  Bake in hot oven (425 deg) for 20 minutes, or until golden brown.  Makes about 8 servings.

Banana Bars

If you have bananas that are black and squishy this is a great recipe to use them on!  It is a favorite everywhere we take it.

Banana Bars

1/2 cup butter, softened

1 1/2 cups white sugar

2 eggs

1 cup sour cream

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup mashed ripe bananas (I used 3 big ones probably more than one cup, but so tasty!)

Preheat oven to 350 deg.  Grease a jellyroll pan.  In a large bowl, cream together the butter and sugar until smooth.  Beat in the eggs, one at a time, then stir in the sour cream and vanilla.  Combine the flour, baking soda and salt; stir into the batter.  Finally mix in the mashed bananas.  Spread evenly into the prepared pan.  Bake for 20-25 min in the preheated oven, until a toothpick inserted into the center comes out clean.  Allow the bars to cool completely before frosting with cream cheese frosting

Cream Cheese Frosting:

2 8 oz pkgs cream cheese softened

1/2 cup butter

2 cups powdered sugar

1 tsp vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar.  This recipe made plenty to cover the whole sheet cake pan.  

Double Chocolate Chip Cookies

Be careful these are really YUMMY!


Double Chocolate Chip Cookies

Ingredients:
• 2 cups all-purpose flour
• 3/4 cup Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 3/4 cups (11.5-oz. pkg.)Semi-Sweet Chocolate Chunks (I used milk chocolate chips cause that is what I had)

Directions:
PREHEAT oven to 350º F.

COMBINE flour, cocoa, baking soda and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Apple Pear Crumble Pie

Apple Pear Crumble Pie

3⁄4 cup crushed Vanilla wafers (about 24)
1⁄4 cup firmly packed brown sugar
1⁄4 cup melted butter
4 oz softened cream cheese
2 large apples, peeled and sliced
1 large fresh pear, peeled and sliced (can also use canned pears)
1/3 cup sugar
1/4 cup flour
1⁄2 tsp cinnamon
1 1⁄4 cup cool whip

Preheat oven to 375. Mix wafer crumbs, brown sugar and butter until well blended; set aside.

Spread cream cheese carefully onto bottom of pie crust; sprinkle with 1⁄2 of crumb mixture; set aside.

Combine fruit in large bowl. Add sugar, flour, cinnamon and toss to coat. Spoon over crumb layer in pie crust. Sprinkle with remaining crumb mixture. Bake 35 minutes or until fruit is tender and crust is lightly browned. Cool on wire rack. Serve with Cool Whip.