Mini Pies

Ryan and I were asked to bring a dessert one night to a family dinner. Ryan had seen an idea on facebook about making mini pies. So we came up with our own recipe. Here is what we used:

Pie Crusts

 Muffin Tin

Pie Filling

 

Take the pie crusts and lay them out. I don't have a cookie cutter so I used a cup, then cut out all of your circles. My pan called for 12 circles and I used the 2 crusts then put the extras off to the side.

 Put the circles in the pan, then add the filling. Then take your extra pie crust and cut it into strips or make more circles to cover your pies. Make sure to press them down the edges firmly to ensure they stay together.

 

Follow the cooking instructions on the box for the crust or until golden brown.

 Once completed, cool and serve. 

Best served with ice cream!!

These were a total hit with Adults and children. We will be making these again!!!

Pozole for Christmas Eve

Last year for Christmas we were asked to bring a soup to Ryan's family soup party. We took Pozole. This is a Mexican soup that Ryan learned how to make while on his mission. We have been asked and asked about getting everyone a recipe. Well, we never go off a recipe so we wrote down what we did this year. Now this is just a basic recipe. You can change it up however you want.

So here it is:

Ingredients:

5 Chicken Breasts (Cooked and Shredded)

4 Sticks of Celery (Chopped)

3 Red Jalapeños (Deveined and Chopped)

1 Medium Red Onion (Chopped)

4 Cups Chicken Stock

3 Cups (24 ounces) Salsa Verde Green Sauce

2 Cans (14 ounce cans) Diced Tomatoes w/ Green Chilies

6 Cans (15 ounce cans) Hominy (Drained and Rinsed)

1 Can (Large) Green Chili Enchilada Sauce

3 ½ Cups Water

Directions:

-Boil chicken until cooked. Shred and set to the side.

-Chop up celery, red jalapeños and red onion. Set to the side

-In a large pot, place all ingredients.

-Cook until ready to eat. Be catious. If you have added spicy ingredients, the soup will seem hotter.

(Based on the taste you are wanting, season with what you would like. Every time we make this soup it changes. We never make the same soup twice. For a variety of flavor, call Ryan. He can guide you to what kind of flavor you are wanting.)

Side Ingredients:

-Tostadas

-Sour Cream

-Avocado (or guacamole)

-Put the sour cream on the tostada and eat with your soup. You can put avocado on the tostada as well.

 

Ideas.

Last night I had a great idea to look through my recipe book Our Best bites to see if there was anything I wanted to make for today. I found 2 thing that will be up and coming here soon. The first was a breakfast item called Baked Ham and Egg Cups. This looks absolutely delicious in the book but as I was talking with Ryan (the cook of the house) how good it sounded and what we could do with it, he suggested that we make a minor few changes to the recipe and make it our own. So instead of using ham, we used bacon! This item is currrently in the over so I will let you know what we have come up with. They look delicious though!

The other item will be made a bit later today and it will be Spinach and Artichoke dip. I am so excited about this because I have always been told that it is very hard. Luckily I have Ryan here to help me through it. I will have pictures of the finished products with the respective posts and hope you all can enjoy a great fun meal with those you love!

**More desserts will be headed your way as well. More step-by-spteps!**

Chicken 'N Rhodes Pot Pie

Fior the past 2 nights I have been trying to make a Chicken 'N Rhodes Pot Pie. Let me explain how things went down.

Night 1
I had pulled everyhting out of the freezer that morning to be ready for when I got home. I pulled out 10 Rhodes Texas Rolls and 2 halves of chicken breasts. When I arrived home, the rolls had been thawed and raised and the chicken was still cold and ready to boil. Ryan had chopped up potatoes for me and had them ready to be boiled as well as the carrots and peas. Well I got almost everything ready, everything boiled and getting ready to put it all together when i grabber the dough and it had hardened on the top making the dough, when kneaded, chunky and unusable. Now frustrated that my Pot Pie wasn't going to work, Ryan made some soup with the chicken and we still had a pretty good meal, despite my failed efforts.

Night 2(Tonight)
I grabbed the new Rhodes Rolls that I was going to need and took them to work so I could keep an eye on them as the thawed out later in the day. I knew that a full 9 hours was too long to leave them out so at 12:00 I pulled out the rolls and let them thaw. It only took until 1:15 for the rolls to be ready to be molded and combined (I will never leave rolls out that long again!). I soon noticed that they seemed to be getting bigger and raising too much. I was able to knead them down and put them back in the fridge until I was ready. When I arrived home it took me some time to roll out the dough to have the bottom of my pie. With a glass cup and some PAM I think I did a pretty good job. I then finished off the inner workings. With Ryan's help, we were able to finish this masterpiece of a Chicken 'N Rhodes Pot Pie! I must say that I can follow a recipe pretty darn good!

This recipe came from the Fresh Ideas below, PG 89, Chicken 'N Rhodes Pot Pie.


Before being cooked.


After being cooked!


Delicious!

Oreo Balls

These have to be my most favorite treat out there right now! They are very simple and quick to make.

Prep Time: However long it takes you to get home from the store.
Cook Time: Fridge for 10 Minutes
Total Time: 35 Minutes

First here is your full list of ingredients that you will need:
1 Pkg- Oreos (These can be double stuffed, mint, golden, whatever you want)
1 8oz- Cream Cheese
1/2 cup - Chocolate chips

What you will need for making:
Chopper (or something to crush up the oreos)
Cutting board (if needed)
Mixer (or your hands will work)
Small Scooper (or use hands)
2 Ziplock Baggies ( you can use a bowl and spoon if desired)
Tray to searve
Scissors
Microwave



First we begin with the oreos and cream cheese. I like to have my cream cheese warm up to room temperature. It makes it easier to mix.


Our Mixer


Chopper and cutting board


Depending on the size of your chopper, place the oreo cookies in your chopper until chopped smooth.





Once it is to the consistency you want, add to the mixer


Now take take your cream cheese and add dollop sized amounts to the mixer with the oreos



Mix until it is mixed through out.



Now take your scoop and your tray and scoop out the oreo cream cheese mixture and place it on the tray in whatever configuration you desire.




Now get your 1/2 cup of chocolate chips ready and place it in one of the ziplock baggies. Then place the one baggie in the other. Place this in the microwave for 30 second intervals until chocolate is melted. Please NOTE: Do Not Burn Your Chocolate!

Once melted, cut the corner of both bags. (I didn't have scissors handy at that moment so a leatherman works great)


Pull the chocolate to that corner and begin to drizzle the chocolate over the oreo balls.


Then you are ready to put these into the fridge for 10 minutes



These will be a hit to any party that you take them to! Please post below with any tips or how yours turned out. Please let me know if you have any questions and I will reply as soon as I can. Thanks and Enjoy!

The Beginning

I was told that I "don't cook". Well today is the day that I will start to post my favorite yummy treats that I make. I have many ideas in my head but have never really put them down. On my blog you will see that I will post pictures as well as a full list of ingredients to ensure that you, as the reader, will be able to make these delicious snacks, treats or meals. As you go on this journey with me, you may come to find out that I have a sweet thooth. I am a dessert person and will have plenty of tasty thing for you to try. I will also lead you to the source of where I originally got the recipe and answer any questions you may have. Post and let me know how your creations turn out. Thanks and stay tuned.