recipes

I have made a few tasty meals lately and thought I would sharet them. One is a chicken pot pie and the other a dessert I made lastnight for valentines. It went really great with lasagna and garlic bread and salad. Yum.

Here is the chicken pot-pie. I have to apologize because we ate out of it before I took the picture.
1 lb chicken, cooked, cubed
1 onion chopped
2 carrots chopped
1 celery chopped
2 potatoes cooked, cubed
1 cup peas
1/4 cup butter
3 can cream of chicken soup *
I just used the bisquick biscuit recipe from off the box. It was 2 cups bisquick mix and 2/3 cup milk. really easy.

1. Saute- onion, carrots, celery in the butter
2. Add chicken, cream of chicken soup, and peas
3. Spray a big pie pan or casserole dish with cooking spray and pour the mixture in topping it with the bisquick mixture.
4. Bake at 350 for 40 min.

* I made my own cream of chicken soup instead of buying the canned. That recipe is as follows.
1/2 stick butter
some diced onion (for flavor) Saute these
pour in 1/2 cup flour and cook, while stirring for 30 sec.
Add 3 cups of chicken broth (it comes in a carton)
You can add some milk to make it creamy. If you want it thicker just add some more flour. Cook it for a little while while stirring and it will thicken up. Add some pepper for taste.
Gooey Chocolate-Caramel Fantasy
2 cups vanilla wafers crumbs (about 38 wafers)
1/3 cup butter, melted
30 vanilla caramels (little hard candies that you have to peel the plastic wrap off of)
1/2 cup caramel ice cream topping
1/2 cup whipping cream
2 cups chopped pecans
3/4 cup semisweet chocolate pieces (chips)

1. In a mixing bowl stir together wafer crumbs and melted butter. Press onto the bottom of a 9 inch springform pan. (or just a 9 inch round pan if that is all you have) Bake in a 350 oven for 10 minutes. Cool slightly on wire rack.

2. In a heavy medium saucpan, melt caramels in caramel ice cream topping over low heat. Stir often. Stir in the first 1/4 cup of whipping cream. Remove from heat. Stir in nuts. Spread over crust. Cool, cover and chill for 1 hour.

3. For topping: In a heavy small saucepan, melt chocolate. Remove from heat, stir in remaining whipping cream. Pour over caramel pecan mixture. Cover and Chill for at least 1 hour. Makes 12 servings and is super yummy. We topped it with cool whip. So good.