This is the recipe for Chicken Pot Pie that my mother-in-law makes.  It’s based on the Betty Crocker recipe, with a few variations.  The crust I use for this is her mom’s. Filling Ingredients: 3 cups cooked chicken pieces ( … Continue reading →

It’s been chilly out for the last couple weeks, which by itself is quite lovely.  The leaves are starting to change, and I can make pumpkin flavored anything without people looking at me weird. The one bad thing about this … Continue reading →

I originally found a version of this recipe for butter roasted carrots on Pinterest.  Having made it several times, I think I’ve finally got the recipe adjusted just for me. Ingredients: 2 cups (2-inch) diagonally cut and peeled carrots, or … Continue reading →

These melt-in-your mouth buttery mints are best made ahead and stored in your refrigerator. Ingredients: 1/2 cup butter, softened 5-1/4 cups powdered sugar 3 tablespoons heavy whipping cream, or half and half 1 teaspoon peppermint extract 2-3 drops red food … Continue reading →

This mini-meat loaves recipe comes from South Knox High School’s home ec teacher, Mrs. Dobbins.  Matt brought the recipe home after he got to sample some of the meat loaves that the students made in class. Ingredients: 1 egg 1 … Continue reading →