Pineapple Christmas balls

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•  two 20oz cans of crushed pineapple (in pineapple juice) very well drained.  
• 8 ounces cream cheese, softened
• 2 cups unsweetened fine shred 
• 1/2 cup graham crumbs
• 3 ounce packet pineapple jello

• Add the room temperature cream cheese to a large bowl. I like to use a mixer to beat the cream cheese. This will help to loosen it up and avoid any lumps of cream cheese in the finished product.
  
• Next, add in the pineapple, one cup of the coconut, the graham crumbs, and the packet of pineapple jello. Just toss the jello powder into the bowl with the other ingredients.  
  
• Mix the ingredients well until thoroughly combined.
  
• Place bowl in fridge for an hour.
  
• Once ready, portion mixture into tablespoons and roll into balls. Roll ball into remaining coconut.
  
• Place finished Pineapple Christmas Balls into a food-safe container. Keep refrigerated.
  

Chicken pot pie

 

• 2 disposable 9×5 aluminum loaf pans (I use smaller pans for just me)
• Knife
• can opener
• foil
• Plastic wrap
• Large mixing bowl
• Basting Brush
• 1 refrigerated pie crust (more if wanting a bottom crust like me)
  1 (10.5 ounce) can of condensed cream of chicken
  1 (10.5 ounce) can of condensed cream of celery
  1 cup milk
  3 cups chicken, cooked and shredded
  3 (15 ounce ounce) cans of peas and carrots, drained (or your favorite variety of canned vegetables)**Since I don’t like canned veggies, I par cook frozen veggies.
  1 egg
  1 tablespoon water. 
• Combine all ingredients in a large bowl (except the pie crust and egg, the egg is used for the egg wash before baking), and stir until well combined.
  Trim the pie crust to make two tops to fit the loaf pans. 
• Portion the filling between the greased loaf pans.
• Top with the cut crust.
  Cut slits in the top pie crust to allow steam to escape. 
  
• Egg Wash
• Whisk together 1 egg with 1 tablespoon of water.
  

To Bake Immediately:

Brush the top of the pot pie crusts with egg wash
Bake for 30 minutes or until heated through and golden brown

To Freeze:

• To freeze: wrap with tin foil, followed by plastic wrap.
  When ready to bake, preheat the oven to 400F and bake unwrapped for 1 hour.  Opt: Egg wash the top pie crust the last 15 minutes.
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   **Recipe and picture from The Blogette

Six week muffins (Raisin Bran muffins)

 

9 cups Raisin Bran cereal

3 cups sugar

5 cups flour

5 tsp. Baking soda

2 tsp salt

4 eggs

1 cup veg. Oil

4 cups buttermilk

1 1/2 tsp cinnamon

<Mix cereal, sugar, flour, soda and salt in very large bowl. Add oil, eggs and milk. Allow to rest, to absorb liquid, before use.

Fill lined or greased muffin tins 2/3 full and bake at 400º for 18 to 20 minutes.

**Store remaining mixture in covered container in fridge, and use as needed. This will keep in fridge for 6 weeks, hence the name. The remaining dough can also be frozen.

***The recipe can be cut in half.

Chicken Ala King

1/2 cup butter

8 ounces of fresh mushrooms, sliced

1 green pepper, chopped and seeded

1 small onion, chopped

1/2 cup ap flour

1 1/2 cup chicken broth

1 cup milk

1/2 tsp salt

1/4 tsp pepper

1/2 tsp onion powder

3 to 4 cup chopped chicken, cooked (rotisserie works very well)

1/2 cup heavy cream ( I use half and half)

1 small jar, (8 oz), pimentos, very well drained

Melt butter over medium heat in a stockpot or dutch oven

Add mushrooms and cook until golden brown. Add green pepper and onion and cook for 5 to 7 minutes or until soft.

Turn the heat down to medium and sprinkle in the flour, string constantly. Continue to stir and cook for 1 to 2 minutes

Slowly pour in the chicken broth while stirring to combine. Mix in the milk, salt, pepper, and onion powder. Simmer gently for 10 minutes.

Reduce heat to low. Stir in chicken, cream, peas and pimentos. Cook for 5 minutes or until heated through. Serve over rice, pasta, toast or biscuits. My family prefers toast or biscuits.