Chicken Pot Pie

Chicken Pot Pie

Chicken Pot PieChicken Pot Pie Ingredients:

Whole chicken or about 5 breast halves
One stalk Celery
1 large onion
1 carrot
1 potato
pastry

Chicken Pot Pie Directions:

In large pot, cover chicken with water. Add salt and vegetables. Cook until chicken is very tender, about 1 hour. Remove chicken and debone. Cut into bite size pieces. Into blender put about 2 cups broth and the vegetables. Add 1 tbsp. flour and blend.

Make pastry and line casserole dish with pastry. Place chicken in dish and pour broth mixture over it. Cover with pastry. Bake your chicken pot pie at 450 degrees for about 25 to 30 minutes.

Ozark Blueberry  Pie

Ozark Blueberry Pie

ozark blueberry pie

Ozark Blueberry Pie Ingredients:

FILLING:
1 (16 ounce) can whole berry cranberry sauce
1/3 cup packed brown sugar
1/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons orange juice
1/2 teaspoon grated orange peel
1/8 teaspoon salt
2 cups fresh or frozen blueberries

CRUST:
2 2/3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mace
1 cup shortening
6 tablespoons ice water
2 tablespoons butter
1 egg
1 tablespoon water

Cooking Instructions for Ozark Blueberry Pie:

In a large bowl, combine first eight filling ingredients. Stir in blueberries; set aside. For crust, combine flour, salt and mace in another bowl. Cut in shortening until mixture is pea-size chunks. Add ice water, 1 tablespoon at a time, and toss lightly with a fork until dough forms a ball. Divide dough in half. On a floured surface and using a floured rolling pin, roll one half to a 10-in. circle. Place into 9-in. pie pan. Spoon filling into crust; dot with butter. Roll second half of dough to fit top of pie Moisten edge of bottom crust; place top crust over. Fold edge under bottom crust; flute with fingers. Beat egg with water; brush over crust. Cut slits in top. Bake at 425 degrees F for 40 minutes or until golden brown.

Your ozark blueberry pie contains blueberries of course, on of the most powerfuel anti-oxidants, and so while not all of the ingredients are healthy, this one certainly is!

 

Blueberry Banana Pie

Blueberry Banana Pie

Blueberry Banana Pie

Blueberry Banana Pie Ingredients:

1 pk (8oz) cream cheese, softened
1/3 c Sugar
1 Baked 9-inch pastry shell
2 Bananas, sliced
1 c Blueberry pie filling
1 c Whipping cream, whipped

Mocha Velvet Pie

Mocha Velvet Pie

Mocha Velvet Pie

Ingredients for Mocha Velvet Pie:

8 inch baked pie shell

Filling:

1/2 cup butter
3/4 cup sugar
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla
1 1/2 tablespoons instant coffee
2 eggs
1/2 cup cream, for whipping

Cooking Instructions for Mocha Velvet Pie:

Prepare 8-inch pastry shell. Cream butter in medium-size bowl and gradually add sugar, creaming well after each addition. Cool melted chocolate; blend into butter-sugar mixture with instant coffee and vanilla. Add eggs, one at a time, beating VERY WELL after each addition. (Use an electric beater or mixer, for you’ll need to beat in each egg 5 minutes to make mixture creamy, thick, and fluffy.) Turn into baked pastry shell; chill 1 – 2 hours. Just before serving, whip cream and garnish pie.

Pumpkin Cheesecake Pie With Gingersnap Cookie Crust

Pumpkin Cheesecake Pie With Gingersnap Cookie Crust

Pumpkin cheesecake pie with gingersnap cookie crust

Ingredients for Pumpkin Cheesecake Pie With Gingersnap Cookie Crust:

1/2 cup of pecans
2 tablespoons of sugar
1 cup of gingersnap crumbs (from about 20 cookies)
5 tablespoons of unsalted butter, melted
1 lb. of cream cheese, room temperature
2/3 cup of brown sugar, packed
1/2 cup of sour cream, room temperature
1 cup of canned solid-pack pumpkin
3 eggs, room temperature
1 teaspoon of ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish