Cathy Weil's Chicken Pot Pie

Cathy Weil’s Chicken Pot Pie

Preheat Oven to 425

Ingredients:

Filling:

6 tbps butter

6 tbps flour

1 cup chicken broth

½ cup milk

½ tsp pepper

½ tsp Chicken Base

Salt to taste

3 cooked chicken breasts

1 box Pillsbury Pie Crusts

Cover chicken breasts with a little butter, salt and pepper and bake on 350 for 30 minutes. When done cut into cubes and set aside.

Filling:

Melt butter in sauce pan on low. Stir in flour and cook while stirring for 2 minutes. Slowly add broth, milk, pepper and salt. Turn heat up to medium and cook for approx 5-10 minutes until mixture is thickened and smooth.

Fit one pie crust in pie tin. Coat with butter or olive oil (lightly). Put chicken into pie crust. Pour sauce over chicken and top with 2^nd crust. Cut 4 slits in top of pie.

Bake for 25-30 minutes on 425 until brown.

Can also add in vegetables, potatoes, etc.

Enjoy!

Study finds cancer feeds on fructose.....

Very interesting.

http://www.msnbc.msn.com/id/38528161/ns/health-cancer/

Vanilla Cupcakes

Since Andrew is so allergic to everything I have to make everything from scratch. I honestly don't mind because I have learned to make so many things for myself and not having to rely on a box to do it for me. Plus, I think everything homemade tastes better. :)

Here is my cupcake recipe:

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (optional)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

ButtercreamFrosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Lemon Zest- The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith)

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.

For the Frosting:In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes