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Recipes for a Rainy Day – Pot Pie – Basic Muffin Mix so you can Add Your Own YUM and Chocolate

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It is a bit overcast and rainy today but no sign of tornado warnings – Praise God, here in Tennessee today!  We had quite the evening last night here at our house, my daughter and I went out “Flocking” (our church is raising money for one of the pastors and his wife, they are adopting a baby, so they offered an opportunity to anyone who wanted to donate money to the cause that they could designate someone they wanted “flocked” which means  late at night someone else  would go out and puts 24 plastic flamingos in their front yard – crazy) Right about the time we were done my other daughter called to let us know that my granddaughter was coughing and couldn’t breathe.  We ran her to the emergency room and Thank The Lord she is ok, but we were there until after 1 AM.  So, after all of that, I am thinking that some nice sort  of rainy day recipes sound good, especially the Chicken Pot Pie!

Basic Muffin Mix – Add your own YUM

Ingredients

  • 8 cups all-purpose flour
  • 3 cups sugar
  • 3 tablespoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • ADDITIONAL INGREDIENTS:
  • 1 egg
  • 1 cup 2% milk
  • 1/2 cup butter, melted

Directions

  • In a large bowl, combine the first six ingredients. Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (11 cups).
  • To prepare plain muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 18-21 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
  • To prepare Banana Muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk, butter and bananas; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Blueberry Muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in blueberries. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Cranberry-Pecan Muffins: In a large bowl, combine 2-3/4 cups muffin mix, cranberries, pecans and sugar. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Apricot-Cherry Muffins: In a large bowl, combine 2-3/4 cups muffin mix, apricots and cherries. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Cappuccino Muffins: In a large bowl, combine 2-3/4 cups muffin mix, chocolate chips and coffee granules. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Carrot-Raisin Muffins: In a large bowl, combine 2-3/4 cups muffin mix, carrots and raisins. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Apple-Cheese Muffins: In a large bowl, combine 2-3/4 cups muffin mix, apple and cheese. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
  • To prepare Rhubarb-Orange Muffins: In a large bowl, combine 2-3/4 cups muffin mix, rhubarb and marmalade. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins. Yield: 1 dozen per batch

Chicken Pot Pie

Ingredients

  • Boneless, skinless chicken breast (3 to 4 pounds), cut up
  • 4 cups water
  • 3 medium carrots, halved widthwise
  • 2 medium onions, quartered
  • 4 teaspoons chicken bouillon granules
  • 1 bay leaf
  • 1/2 pound whole fresh mushrooms
  • 2 celery ribs, cut into 1-inch pieces
  • 3 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Pillsbury Pie Crusts 

Directions

  • Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
  • Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf.   Chop vegetables and cut chicken into bite-size pieces.
  • In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings.
  • Place bottom crust in Pie Plate and pour chicken and vegetable mixture into crust, poke a few small holes with fork in top pie crust and place on top and seal edges by pinching together.

Bake in oven at 350 degrees for 20 min. or until crust is done.  Let sit for a five minutes after removing from oven before serving.

 

Mocha Cheesecake Bars

Ingredients

  • 25  cream-filled chocolate sandwich cookies
  • 3 tablespoons hot fudge ice cream topping
  • 3 tablespoons butter, melted
  • FILLING:
  • 1 envelope unflavored gelatin
  • 1/2 cup cold strong brewed coffee
  • 2 packages (8 ounces each)  cream cheese
  • 3/4 cup sugar
  • 1 cup (8 ounces) t sour cream
  • 3 ounces bittersweet chocolate, melted and cooled
  • 24 chocolate-covered coffee beans, optional

Directions

  • Place cookies 5 or 6 at a time in a large sealable plastic baggie and crush by rolling firmly over them with a rolling pin.  Place crushed cookies in large mixing bowl.   Add fudge topping and butter; beat with mixer just until blended. Press onto the bottom of a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 10 minutes.
  • Meanwhile, for filling, in a small saucepan, sprinkle gelatin over coffee; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and reserved coffee mixture until blended. Pour over crust. Cover and refrigerate for at least 4 hours or until firm.
  • Cut into bars. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 24 servings.

I hope you have an incredibly blessed day!  Oh, hey it looks like the sun is trying to peak through the clouds!  YAY!!

God Bless,

Janet Scott

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Janet Scott is an author, speaker and certified life coach. Janet loves to encourage women in their daily walk with the Lord.

Chocolate and God Copyright @2017
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