Oreo Bark

I haven't made this recipe yet but I saw it on a website and had to save it

Oreo Bark

Ingredients:

12 oz. milk chocolate (I use Ghirardelli chips)
6 oz. white chocolate
15 Oreos

Directions:
Put the oreos into a large ziploc bag and crush them until they are in small, bite-sized pieces.
Melt the milk chocolate in a double boiler.
When chocolate is melted and smooth, carefully stir in Oreo pieces.
Spread the mixture onto a foil covered cookie sheet, trying to keep the cookies in an even layer.
Melt white chocolate in microwave and drizzle it on top. Use a knife to swirl.
Let cool & harden (I put the tray in the refrigerator to speed things up). Break into bite sized pieces.

Chicken Pot Pie

*This recipe makes 6 pot pies. I buy the cheap frozen Kroger brand pie crusts, 2 for $2. Then cut one and put it on the top. I didn't know that it made 6 so I separated it into ziploc bags and froze it, then I will put it into the crusts before baking.

Chicken Pot Pie

4 cups cubed chicken (or ham, turkey, or beef)
4 medium potatoes, peeled and diced
2 cups sliced carrots
1 medium onion, chopped
1 cup (2 sticks) butter or margarine
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
1 cup frozen peas
1 cup frozen corn
pastry for two double-crust 9-inch pies, or use biscuit
baking mix to make crust
Reduce heat, cover, and simmer vegetables for 8-10 minutes. Boil potatoes and carrots in a large stockpot. Meanwhile, in another pot, boil cubed chicken for 8 minutes. Drain vegetables and chicken and set aside. In a large skillet, saute onion in butter until tender. Add flour, salt, thyme and pepper, stirring until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken, peas, corn, potatoes and carrots. Remove from heat. Yield: two 9-inch pot pies (6-8 servings each).
Crust Option 1
Line two 9-inch pie pans with bottom pastry; trim even with edge of pan. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal, and style the edges. Bake one pot pie at 425ºF for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
Crust Option 2
Mix together 2 cups biscuit baking mix, 1 1/4 cups milk, 1 teaspoon garlic salt, and 1/2 teaspoon celery seed. (Mixture will be thin.) Spoon over top of chicken pot pie. Bake at 350ºF for 30-35 minutes or until crust is golden brown. Cover and freeze remaining pot pie for up to 4 months.

To Serve
Cover edges of frozen pot pie with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70-80 minutes longer, or until crust is golden brown.

White Sauce Enchiladas

I made this last night and I loved it. Dad and David liked it and Caleb didn't like the green chilies or the onions.

1 TBS. Butter
1 medium onion - chopped
1 small can diced green chilies
8 oz. cream cheese- cubed
3-4 cups chicken- cooked and shredded
8 oz. Monterey Jack cheese - shredded
2 cups heavy cream
10 flour tortillas

1. Preheat oven to 350*, lightly grease a 9 x 13 pan.

2. Melt butter in a large skillet and saute onions until soft. Add green chilies and cream cheese. Stir constantly until the cream cheese is melted. Add chicken and mix together.

3. Divide filling between the tortillas, roll up and place seam side down in pan. Sprinkle the cheese on top and pour the cream over the cheese.

4. Bake for 45 min. or until brown and bubbly.

Candied Pecans

1 cup pecans
8 TBS. granulated sugar
8 TBS. water

Cook over medium heat- softly boiling for 5 to 7 minutes until most of syrup is incorporated into nuts- watch carefully it burns easily. Turn out onto parchment and cool. Break apart and use immediately or freeze.

Maple Pecan Cream Cheese Ball

I know this sounds a little interesting, I was hesitant to even try it but a couple of gourmet bakers made this for our Fabulous Friday baking class and it was amazing!! I think I ate 1/4 of it myself. They served it with gingersnaps. It's such a fun fall treat.

8 oz. cream cheese, softened
1/2 cup butter, softened
3/4 cup brown sugar (remove lumps)
1/2 cup powdered sugar
1 1/2 tsp. maple flavoring
1 tsp. vanilla butter nut flavoring
2 to 3 TBS. honey
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp nutmeg
1/4 tsp. cloves
1/2 cup chopped toasted pecans
3/4 cup diced candied pecans

In a medium bowl, beat together cream cheese, butter, brown and powdered sugar, flavorings, honey, spices and 1/2 cup toasted pecans. Cover and chill for 2 hours. Form into ball and roll in diced candied pecans and chill 1 hr. before serving with gingersnaps.

Joan's Pizza Sauce

1 8 oz. can of tomato sauce
1/2 tsp. oregano
1/2 tsp. garlic powder
1/4 tsp. onion salt
1/8 tsp. pepper

Blueberry Coffee Cake

1/4 cup butter
1 egg
2 cups flour
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
2 tsp. baking powder
2 cups blueberries

topping:
1/2 cup brown sugar
1 tsp. cinnamon
3 Tbs. flour
3 Tbs. butter

Preheat oven to 375. Grease a 9 in pan
Sift together flour, salt, baking powder and set aside
In a large bowl cream butter & sugar until light and fluffy Add egg & beat. Beat flour mixture alternating with the milk
Stir in blueberries and pour into pan

In a small bowl combine topping and sprinkle over topping
Bake for 40-45 min.