Thursday, October 11, 2018

Classic Chicken Pot Pie & Ice Cream Cake for Breakfast

Our oldest turned 21.  How in the world did that happen???

Anyway, let's talk about food because that always makes things better, right?

Emily's a girl of tradition so I've been making Chicken Pot Pie and Ice Cream Cake for many many years of birthdays.

These recipes in video version can be seen here.

Classic Chicken Pot Pie is the most comforting of all the comfort foods in the world and this recipe is super classic with the very basic of ingredients which makes it a crowd pleaser.  And it starts with a roux and we know that anything starting with a roux is bound to be DELICIOUS !!

CHICKEN POT PIE (recipe for 1 pie)

2 pie crusts (top & bottom) either homemade or store bought
1-2 cans Veg-all mixed veggies
1/3 c. butter
1/3 c. flour
1/3 c. diced onion
1/4 t. salt
pinch of sage or poultry seasoning
1/4 t. pepper
1 3/4 c. chicken broth
2/3 c. milk
3 cups cooked chicken

Roll out pie crusts if necessary.  Drain veggies.

Melt butter in saucepan, stir in flour, onion, seasonings.  Cook stirring constantly until mix is bubbly.  Stir in broth and bring to a boil, stirring constantly until thickened.  Stir in milk.  Add chicken and veggies.  Pour into pie crust.  Sometimes there's a little filling leftover so just eat it because it's that good.  Place top crust and crimp edge well.  

Prick top crust and bake at 425 for about 35 minutes until crust is well done and prick holes bubble a bit.

Now for the ice cream cake.  This is adapted from a recipe found in a Duggar book.  This year we actually had ice cream cake for breakfast.  A bit unusual, but fun for everyone involved.

Emily's Ice Cream Cake

24 ice cream sandwiches
2 small cartons of Cool Whip
chocolate syrup
caramel syrup
3 crushed Butterfinger candy bars

Unwrap ice cream sandwiches and make one layer in 9x13 pan.  Top with 1 carton Cool Whip.  Squeeze chocolate syrup and caramel syrup over whipped topping (as much as you'd like).  Sprinkle with half the Butterfinger crumbs.  Create another layer just the same.  Place in freezer until time to serve.  You might need to let it thaw a little before cutting.

Watch the full length video at A Country Life.

Bible Camp Baked Oatmeal {Recipe}

Our older kids all went to a Bible Camp up North many summers.  This baked oatmeal was a breakfast staple.  One that Emily loved and looked forward to.

This recipe was first shared on my bulk cooking video here.


3/4 c. vegetable oil
3/4 c. white sugar
3 eggs
1 1/2 c. milk
1 t. salt
1 1/2 T. baking powder
4 1/2 c. quick cook oats (regular work fine, too, it'll be a little firmer)
1 t. cinnamon
3/4 c. raisins or any dried fruit you like (optional)

Mix all ingredients together.  Pour into greased 9x13 pan.  Sprinkle with brown sugar if you'd like.  Refrigerate overnight.  Bake at 350 for 35-40 minutes until oatmeal is set.  Allow to cool for 10 minutes before serving.

I often split this into two smaller square pans, wrap with plastic wrap and then foil and freeze for up to 3 months.  To bake I set it on the counter before bed and bake in the morning for a little less time than a full pan - about 25-30 minutes.  This keeps well in the fridge once baked and can be warmed up on the following mornings.

You can watch this recipe in action on A Country Life.

Crock-Pot Venison (Beef) Stew

Stew.  Is there anything more comforting on a fall day?  I thought not!!

I first showed this Crock-Pot Venison Stew here on YouTube.


3 pounds venison, cubed (1 inch)
6 med. red potatoes, unpeeled, 1 inch cubes
6 carrots, cut into 1/2 inch slices
1-2 large onions, cut into large chunks
2 cups V-8/home-canned tomato juice
3 T. quick-cooking Tapioca
2 t. Worcestershire sauce
1 T. beef bouillon
1/4 t. pepper

Dredge meat in flour seasoned with garlic salt and pepper.  Quick fry in hot melted lard or shortening just to brown the outside.  Place in crock-pot (6 quart). Add all ingredients.  Slow cook on low for 5 1/2-6 hours or until meat and veggies are tender.

I've made a lot of stew recipes over the year and this one from my sister-in-law is always the favorite.  I think it's just so simple and doesn't have any surprising flavors.  Just good comfort food especially when served with warm crusty bread.

The full video including the recipe can be found at A Country Life.

Thursday, October 4, 2018

Young Whit & the Traitor's Treasure Review & GIVEAWAY

I'm a huge sucker for chapter books.  Often, I don't know who enjoys the books more, me or the kids listening.

I've teamed up with FrontGate Media as a reviewer and I've reviewed some great books and DVDs.  This time they sent a chapter book....Alleluia!!

Young Whit & the Traitor's Treasure by Phil Lollar & Dave Arnold

Adventures in Odyssey is a popular Christian radio program and now John Avery Whittaker has made his way to the pages of this first in the series historical mystery.  Although the back book cover recommends this book for 10+, my 10, 6, and 5 year olds are all enjoying the story.  

More important though, is that I'm enjoying it because let's face it, come bedtime story time if the book is a dud I'm going to nod off and start making up sentences not even written on the pages.  You've done that, too, right?

FrontGate Media is giving away multiple copies so be sure to click over there and enter to win.

Enter to win here.

Of course, if you don't win or would like to score yourself a copy today, you can click over to Amazon.  If you'd prefer it's also available at Focus On the Family.