Lady and Sons Chicken Pot Pie

Recipe by Paula Deen

Ingredients

• 4 sheets frozen puff pastry
• 1 egg, beaten
• 4 chicken breast halves, or 2 cups leftover cooked chicken
• Seasoned salt and pepper
• 2 tablespoons cooking oil
• 1/3 cup butter
• 2/3 cup all-purpose flour
• 1 quart heavy cream
• 1/4 cup chicken base
• 1 tablespoon minced garlic
• 1/2 small yellow onion, minced
• 1 cup frozen green peas, cooked
• 1 cup chopped cooked carrots
• Pinch fresh grated nutmeg, optional
• Special equipment: 4 (2-cup) individual baking dishes

Directions

Crust:

Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle
Recipe from My Sister's Kitchen

1 9X13 pan of your favorite brownie recipe with 10 ounce bag of peanut butter chips mixed in
5 ounce package vanilla instant pudding mix
3 cups milk
1/2 cup peanut butter
2 teaspoons vanilla extract
1 cup whipping cream, whipped and divided
24 regular sized peanut butter cups, divided

Cut or crumble brownies;set aside. Coarsely chop peanut butter cups; reserve 1/4 cup for garnish.

Combine pudding mix and milk in large bowl. Beat at low speed for 2 minutes or until thickened. Add peanut butter and vanilla; beat until smooth. Gently fold in half of whipped cream.

Place half of brownies in bottom of trifle bowl; top with 1/2 of chopped candy and half of pudding. Repeat layers. Top with remaining whipped cream, spooned or piped on. Garnish top with remaining peanut butter cups.

Pesto Chicken Stuffed Shells

Pesto Chicken Stuffed Shells
Recipe from Joelen's Culinary Adventures

12-16 jumbo pasta shells water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

Balsamic Honey Chicken Kabobs

Balsamic Honey Chicken Kabobs
Recipe from Changeable Table


1 lb chicken
2 TBSP balsamic vinegar
2 TBSP worcestershire sauce
1-2 tsp onion powder (or salt)
2 TBSP honey, warmed for easier blending
1 tsp pepper
2 garlic cloves, minced
1 tsp fresh grated ginger root
1 TBSP oil
Sesame Seeds



Cut chicken into bite-sized pieces and put into ziploc bag. Combine balsamic vinegar through oil and put in bag with the chicken. Marinate for 2 hours.


Remove chicken from marinade and skewer. Grill until done. Brush with additional honey and sprinkle with sesame seeds.

Cream Cheese Banana Bread

Submitted by Keith Biggs:

Ingredients:

3/4 cup butter, softened
1 8 oz pkg cream cheese, softened
2 cups sugar
2 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups mashed bananas (about 4 medium)
1/2 tsp vanilla
1 cup chopped pecans (I don't add these)

Preheat oven to 350 degrees. Grease and flour two 8x4 loaf pans.
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs and beat until just blended.
Combine flour, baking powder, baking soda, salt, and spices; gradually add to butter mixture just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into prepared loaf pans.
Bake for 1 hour or until toothpick comes out clean. Cool in pans for 10 minutes.