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Friday, October 15, 2010

The Bible study ladies loved these

Mini Pumpkin Pies

If you're like me, other people's blogs are so inspiring.  I've been on a kick lately to find recipes.  Here is the latest one I found on Bakerella   I saw them and instantly thought of my Bible study group. So I got all the supplies and started.  I did it late at night and quickly wondered why I attempted such a project.  Turns out, it was really easy to do! Try 'em, you'll like them.

2 eggs
1 can pumpkin pie mixture
2/3 cup evaporated milk
1/4 tsp ground cloves
1/4 tsp. cinnamon 
2 refrigerated pie crusts 
(there is actually enough to make more. So next time, I'll buy another packet.) 
You may also like whipped cream, but I didn't put any on mine. 
You will also need a biscuit or cookie cutter and a mini muffin tin sprayed with oil
Preheat oven to 400 degrees.
Cut your pieces out and press them into place into each spot on the muffin tin.  Then, mix all the ingredients together well.  Once it's mixed, use a measuring cup to help scoop out of the bowl and pour into each pie crust. 

It took awhile for it to bake.  At first, I thought maybe 20 minutes, but then I had to keep adding 5 more minutes.  The crusts shouldn't burn, but should be browned and the top of the pies firm.  Let them cool, then transfer to a plate, cover with plastic wrap and chill.  
These should stay refrigerated until ready to eat. 
 I hope you like them as much as my group did!

Leftover Chicken Dish

Ever wonder what to do with that leftover chicken breast?  I made chicken the other night and found it to be bland, so I didn't want to go near it the next day.  I ended up looking online for ideas on how to make it better.  This is what I found on  I had to change out the ingredients for what I had in my pantry.

2 cups of diced chicken
1/2 c mayo
4 tsp dried dill
1/4 tsp salt
2 Tbsp slivered almonds (I had to use small pieces of pecans)
1 c. broccoli (I didn't even have any, so I skipped it)
1/4 c diced onion
1 c. shredded cheddar cheese
 2 packages refrigerated crescent rolls (I didn't have this. Instead, I had Pillsbury Country Italian Bread loaf).

Preheat oven to 375
In a large bowl, mix everything except the dough together.
Unroll dough onto a baking sheet topped 
with parchment paper. 
I cut a slit down the middle and opened it up like it had a zipper jacket. 
Then I squished the dough out to the sides. 
If you are using crescent rolls, pinch the perforations to 
form a single dough sheet. 
Next, fill the center with your mixture.
Finally, fold the sides in and pinch together to form a seal.
You may brush the dough with egg white, I didn't. Bake to the directions on the dough container or until golden brown. Enjoy while it's warm.