Chicken pot pie

dsc_0007 Yield: 6 servings Ingredients: 1 teaspoon olive oil 1 cup diced carrots (I used my food chopper to dice) 12 oz cooked, shredded chicken breast 2/3 cup frozen peas (can be frozen or thawed) 1 teaspoon dried thyme ¼ teaspoon black pepper 2 cups jarred chicken gravy (I used Heinz Classic Chicken Gravy) 1 (7.5 oz) can of refrigerated biscuit dough, biscuits cut into quarters ( 4 oz (1 cup) shredded sharp cheddar cheese (I used Cabot Seriously Sharp) Directions: Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray and set aside. Bring the oil over medium heat in a medium skillet. Add the diced carrots and cook for 7-8 minutes, stirring occasionally until carrots are somewhat softened Place the carrots, chicken, peas, thyme and black pepper in the baking dish and stir together until combined. Pour the gravy over the top and mix together until the ingredients are coated with gravy. Add the biscuit pieces and stir in to coat. Bake for 25 minutes. Remove from oven and sprinkle the Cheddar over the top. Return to the oven for another 15 minutes until hot and bubbly.

Salted Caramel bunds Cake

Borrowed and Shareing Salted Caramel Mini Apple Cake Bundts Salted Caramel Mini Apple Cake Bundts What now? Going on instinct alone, I put it back on the stove, on a very low heat, and stirred like mad for quite a long time. It was working, though, and the solid mass was getting smaller and smaller. I did add a tablespoon of butter just to give it a good glossy finish, the way I do with savory sauces, and a good hit of sea salt since salted caramel is much better than regular caramel. And...I had caramel! Really, really tasty caramel. Much better than anything I'd ever tasted from a jar. Later, I researched where I'd gone wrong and found that my cream was much too cold compared to the sugar. The temperature difference caused the seize and, in future, I should heat my cream. So, learn from my mistake, heat your cream and make this sauce. Pour it over this cake or any other cake or on ice cream or just grab a big spoon because this stuff is goooood. Enjoy! Ingredients Apple Cakes: 1 Stick unsalted butter, at room temperature 1 1/2 Cups sugar 1 Teaspoon vanilla 3 Eggs 1 1/2 Cups all purpose flour 1 Teaspoon baking powder 1 Cup sour cream 1/2 Teaspoon salt 1 Golden Delicious apple (or your favorite), peeled, cored and diced Salted Caramel Sauce: 1 Cup sugar 1 Pint heavy cream, warmed 1 Tablespoon unsalted butter 1/2 Teaspoon sea salt Salted Caramel Mini Apple Cake Bundts Add the eggs and sugar to a large bowl and beat together until creamed. Beat in the vanilla and the butter followed by the sour cream. Sift together the flour, baking powder and salt and slowly beat into the batter. Gently fold in the apple pieces. Butter and flour 6 mini bundt pans and divide the batter equally into each. Bake in a pre-heated 350 degree oven for 45 minutes or until a cake tester comes out clean. Allow to cool before removing the cakes from the pans. Make the sauce by melting the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely dissolved, remove it from the heat and add the heavy cream. The mixture will bubble up. Return to a low heat and stir vigorously until all lumps are gone and the sauce is a light golden brown. Finish with the butter and sea salt and remove from the heat. When the cakes have cooled, pour the caramel sauce over each cake and serve the remainder on the side. This recipe makes 6 mini bundt cakes but may be doubled to make one, 12 cup, bundt.

Toffee fudge

INGREDIENTS 1 1/2 c. butter 1 1/2 c. sugar 1/2 tsp. vanilla pinch of kosher salt 2 c. semisweet chocolate chips 1/2 c. Toasted chopped almonds 1/2 c. toasted chopped pecans Flaky sea salt, for garnish DIRECTIONS In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt an INGREDIENTS 1 1/2 c. butter 1 1/2 c. sugar 1/2 tsp. vanilla pinch of kosher salt 2 c. semisweet chocolate chips 1/2 c. Toasted chopped almonds 1/2 c. toasted chopped pecans Flaky sea salt, for garnish DIRECTIONS In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a spatula (so the butter and sugar don't separate!), until mixture turns a dark amber, 12 to 15 minutes. (This can take closer to 20 minutes if you're heat is not high enough. Increase the heat and keep stirring until the color turns. Don't give up! If you'd like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285º, or hard crack stage.) Toffee mixture should be dark in color and very thick. Pour toffee mixture onto a parchment-lined baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee. Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and flaky sea salt. Refrigerate until set, about 1 hour, then cut or break into pieces and serve. DELISH TIPS - It may take longer than 15 minutes for your mixture to turn amber. Turn up the heat and keep stirring! It will change. - Butter and sugar separation can happen when you don't stir the mixture frequently enough. Let the butter melt and the sugar dissolve and then get to it! - Make sure your toffee mixture is a dark amber before you take it off the heat. If it's lighter in color, that means the mixture has not reached the "hard crack" stage and will be closer to a caramel sauce. If you feel like it the butter and sugar are not separating and the mixture is thickening but not getting dark, increase the heat a little. - Toffee will keep in an airtight container up to 1 week.d then cook, stirring constantly with a spatula (so the butter and sugar don't separate!), until mixture turns a dark amber, 12 to 15 minutes. (This can take closer to 20 minutes if you're heat is not high enough. Increase the heat and keep stirring until the color turns. Don't give up! If you'd like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285º, or hard crack stage.) Toffee mixture should be dark in color and very thick. Pour toffee mixture onto a parchment-lined baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee. Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and flaky sea salt. Refrigerate until set, about 1 hour, then cut or break into pieces and serve. DELISH TIPS - It may take longer than 15 minutes for your mixture to turn amber. Turn up the heat and keep stirring! It will change. - Butter and sugar separation can happen when you don't stir the mixture frequently enough. Let the butter melt and the sugar dissolve and then get to it! - Make sure your toffee mixture is a dark amber before you take it off the heat. If it's lighter in color, that means the mixture has not reached the "hard crack" stage and will be closer to a caramel sauce. If you feel like it the butter and sugar are not separating and the mixture is thickening but not getting dark, increase the heat a little. - Toffee will keep in an airtight container up to 1 week.

Lemon Cream Pie

Borrowed and shareing Luscious Lemon Cream Pie 20 min prep time 3 hr 35 min total time 6 ingredients 8 servings Try These Next Lemon Cream Pie Crust 1 Pillsbury™ refrigerated pie crust, softened as directed on box Filling 1 can (14 oz) sweetened condensed milk (not evaporated) 2 teaspoons grated lemon peel 1/2 cup fresh lemon juice (from 2 to 3 medium lemons) 3 cups whipping cream 4 drops yellow food color, if desired Steps 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes. 2 In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff. 3 Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set. 4 In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.