Easy Cheesy Chicken Pot Pie

Yes, I've been cooking again. Y'all are going to love this recipe. Its quick, easy and tastes delicious. And the best part is this chicken pot pie won't turn out soupy.

Ingredients:

2 refrigerated or frozen (and thawed) pie crusts
8 oz. sour cream
8 oz. shredded cheddar cheese
16 oz. bag frozen mixed vegetables (thawed)
1 can cream of chicken soup
16 oz. cooked chicken, diced

Salt & pepper to taste

Preheat oven to 350 degrees.
Lay out one crust in 9" pie dish. *To prevent a soggy bottom crust, bake it for around 15 minutes.
In a bowl, combine all ingredients. Spoon into pie pan and top with second crust. *To keep edges from over cooking cover with foil for the first 20 minutes then remove so the edges can brown.

Bake at 350 for 45 minutes. Let rest for 15 minutes before serving. *Letting the pie rest is important, lets the liquids set.

I typically get this ready a day ahead of time and pop it in the oven an hour before dinnertime. 

Low Country Boil

Low Country Boil from Southern Living

This recipe makes enough for 12 so if you are cooking for the family and don't want tons of leftovers cut the ingredients in half. Paired with some hush puppies its a quick, easy and delicious meal. I used frozen corn and shrimp thawed all day in the fridge to make this meal less fuss.

Ingredients

• 5 quarts water
• 1/4 cup Old Bay seasoning
• 4 pounds small red potatoes
• 2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
• 6 ears fresh corn, halved $
• 4 pounds unpeeled, large fresh shrimp
• Old Bay seasoning
• Cocktail sauce

Preparation

1. Bring 5 quarts water and 1/4 cup Old Bay seasoning to a rolling boil in a large covered stockpot.
2. Add potatoes; return to a boil, and cook, uncovered, 10 minutes.
3. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
4. Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.

Hush Puppies

Ingredients 
1 cup milk
2 eggs, beaten
2 Tbsp. sugar (white or brown)
1 cup all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1/4 tsp. salt
canola oil for frying

Preparation

1. Stir together the milk, eggs and sugar; whisk together the flour, cornmeal, baking powder and salt, add to the wet ingredients and stir just until combined.
2. In a large, wide pot, heat about 2 inches of oil until hot but not smoking. Drop batter by rounded spoonfuls into the oil and cook until golden. Transfer to paper towels to drain, and serve warm.

Italian Sliders

Had these for dinner tonight. They make a great appetizer or quick fix weeknight meal. Very easy to make and delicious. I used a whole slice of cheese and bought jumbo crescent rolls for stuffing in more ingredients. Next time I want to include mushrooms. Also, I recommend picking up an extra jar of sauce for dipping.

Ingredients
1 bag frozen Italian Style meatballs
1 package (3 oz.) sliced pepperoni
1 jar (28 oz.) pasta sauce
2-3 cans refrigerated crescent rolls
1 package (8 oz.) mozzarella cheese slices
2 tbsp butter or margarine
Garlic salt
Italian seasoning


Directions
Preheat oven to 375 degrees.
Simmer meatballs and sauce over low heat until warmed through (5-10 minutes).
Separate crescent rolls into triangles. Place 1/2 to 1 whole slice of mozzarella cheese on top of each crescent roll, top with a few pieces of pepperoni and a meat ball. Roll up.
Melt butter in microwave, add a dash or two of garlic salt and Italian seasoning. Brush top of rolls with butter mixture.
Bake at 375 for 15-18 minutes, or until golden brown.

Recipe adapted from Pinterest posting.

White Chocolate Bread Pudding - Slow Cooker

My life changes have forced me to become disgustingly domestic. *shudders* Anyway, as I find good, easy recipes that my family enjoys I plan to share them with you. Yay you! :D

Tonight I made slow cooker white chocolate bread pudding to die for. OMG! Sooo good! The recipe comes from Betty Crocker.

Slow Cooker White Chocolate Bread Pudding

Turn leftover French bread and sweet white chocolate into a rich and satisfying bread pudding dessert.

• PREP TIME 10 Min
• TOTAL TIME 3 Hr 40 Min
• SERVINGS 8

6 cups French bread cubes (day old works best)
1 package (6 oz) white chocolate baking bar, coarsely chopped
1 cup fat-free liquid egg product
3/4 cup warm water
1 teaspoon vanilla
1 can (14 oz) sweetened condensed milk (not evaporated)

• Spray inside of 3- to 4-quart slow cooker with cooking spray. Place bread cubes in slow cooker. Sprinkle with baking bar.
• In small bowl, mix remaining ingredients; pour over bread cubes and baking bar.
•  Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours or until toothpick inserted in center comes out clean. Serve warm with butter sauce (recipe below)

 Warm Butter Sauce

1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup half-and-half

• In 1-quart saucepan, heat sauce ingredients to boiling over high heat, stirring constantly, just until butter is melted and sauce is hot. Serve warm bread pudding with sauce.