Turkey Pot Pie

6 tablespoons butter
6 tablespoons flour
2 cups turkey or chicken broth
1 cup milk or heavy cream
salt, to taste
2 gloves garlic, pressed
1/2 teaspoon black pepper
4 cups cubed turkey or chicken
1 lb frozen peas, carrots and onion mixture
2 pillsbury pie crust or 9" home-made crust

Preheat oven to 425 degrees.

In medium sauce pan, melt utter over medium-low heat with pressed garlic cloves.  Whisk in the flour and cook for  several minutes, stirring occasionally.  Slowing stir in the broth and then add milk.  Season with salt and pepper.  Cook, uncovered, over low heat until the sauce has thickened, stirring occasionally.  Allow to cool for at least 30 minutes.

Thaw frozen vegetable mix for about 15 minutes.  Lightly butter or spray with non-stick spray.  Pour in gravy mixture and cover with crust.  Pinch the edges and poke the top with a fork to make holes.

Bake for 40 minutes or until crust is golden brown.

Enjoy!!

Coconut Cream Pie

2/3 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3 cups milk
3 eggs, seperate whites from yoke (keep yokes)
1 tablespoon butter
1 1/2 teaspoon vanilla extract
3/4 cup coconut
1 pie shell

In a sauce pan, mix sugar, cornstarch, salt.  Gradually stir in milk and heat over medium heat, stir the whole time until mixture thickens and boils.  Let boil for one minute.  Remove from heat and pour half of milk mixture into a bowl with the 3 yokes.  Mix will and pour back into sauce pan, mix will and bring back to a boil for one minute.  Remove from heat.  Stir in butter and vanilla.  Then stir in 3/4 cup coconut. Pour into pie shell.

Mirange:

Take the 3 egg whites and beat on high speed until fluffy.  When fluffy add 6 tablespoons of sugar and beat until stiff.  Spread on top of pie mixture and sprinkle coconut on top.  Bake at 375 degrees for 12-15 minutes.

Enjoy!!

Famous Ginger Snaps

2 cups sugar
2 cups shortening
1/2 cup molasses
2 eggs
pinch of salt
1 teaspoon cloves
2 teaspoons cinnamon
2 teaspoons ginger
4 teaspoons baking soda
4 cups flour

Cream sugar and shortening.  Mix in molasses and eggs, mix well.  Combine dry ingredients and blend into above mixture.  Roll dough into balls.  Roll into sugar and bake 335 degrees for 10 minutes.

Peanut Buttery Chocolate Cake

Cake:

2 cups all purpose flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup vegetable oil
2 cups sugar
2 eggs
1 cup milk
1 cup applesauce
1 teaspoon vanilla extract

Frosting:

1 pkg cream cheese, softened
1/4 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Mini chocolate chips

Preheat oven to 350 degrees.  Grease a 13x9 glass pan. Mix together flour, cocoa, baking soda, baking powder and salt into a bowl.  In a mixing bowl, mix oil and sugar at a medium speed until well mixed.  Add eggs and mix well.  Starting with flour mixture and milk, mix into oil mixture until you end with flour mixture. Add vanilla and applesauce until all is well mixed.  Pour into pan and bake 35-40 minutes.

When cake is cooled, make frosting and frost the cake.  Sprinkle mini chocolate chips on top.

Enjoy!!

Mediterranean Pizza

Pizza Dough:

Preheat oven to 450 degrees

2 teaspoons Yeast
1 Tablespoon Sugar
2 Tablespoons Vegetable Oil
1 cup warm Water
1 teaspoon Salt
2 1/2 cups Whole Wheat Flour

Dissolve yeast and sugar in warm water.  Stir in remaining ingredients and beat vigorously 20 strokes.  Let rise 5 minutes. 

Pizza:

Cornmeal (to sprinkle on pizza pan)
4 cups Fresh Spinach
Olive Oil
Tomato(es)
Fresh Marjoram, Oregano and Basil (chopped)
Red Onion
Feta Cheese
Mozzarella Cheese
Olives
Black pepper

Sprinkle Cornmeal on to pizza pan and put dough on top.  Drizzle  some Olive Oil on top of dough.  Thinly slice Tomato and place on dough.  Spinach needs to be washed and put into a microwavable dish to cook for about 1 minute.  Let cool and chop it up and put on top of tomatoes.  Chopped up Marjoram, Oregano and Basil and sprinkle over pizza along with olives and onions.  Put black pepper on and sprinkle a little of Feta and Mozzarella cheese.  Drizzle a little bit of olive oil and place in oven to cook until crust is golden brown.

Enjoy!!

Black Bean Chili

1 can of Black beans, drained and rinsed
1 Tablespoon Olive Oil
1/4 cup Onion, chopped
1 Green or Red Pepper, chopped
1 to 2 cloves of fresh Garlic, minced
1/2 Tablespoon Ground Cumin
1/2 Tablespoon Chili Powder
1/2 Tablespoon Dried Oregano
1/2 teaspoon Cinnamon
2 pinches of Ground Pepper
Pinch of Salt
1 can of Ro-tel with green chile's
1/2 teaspoon grated Orange Zest
1/2 teaspoon Orange Juice
1 1/2 cups of water
1/4 cup Dried Bulgur

Put Olive Oil in soup pan and add onion and green pepper.  Cook until tender then add garlic.  Cook for about 30 seconds and then add everything but the Bulgur. Cook for about 20 minutes (I bring it to a slow boil and then turn to medium heat) and had Bulgur. Cook for about 15 minutes.

I served it to the kids with Frito's and cheese. 

It makes 4 cups of soup, so if you need more double or triple recipe.

Enjoy!