Baking With The Boy {Cake Batter Rice Krispy Treats TWO WAYS!}

I must say I never thought I'd find a "new" rice krispy treat.... but I did.  Super cute, super easy, super yummy.  I made these on Easter cause they were so spring-like but I'm making them with the boy today for a snack for his class on Monday because they are the bomb and I thought I'd share JUST in case you haven't come across one of the 3,000,000 posts on these yet.  LOL

My BFF's BSP {Shepherd's Pie Recipe}

Shepherd's Pie a la MaryAnn

There are days when you just need that comfort food, nothin' fancy, nothin' particularly healthy just plain old yummy.  Today is one of those days.  Not to digress but every article I read about blogging says YUMMY is a huge No-No and to lose it from your vocabulary IMMEDIATELY.  But I cannot stop.  So, I guess I'm destined to fail.... but I'll go down in a burst of yumminess,  that I can assure you.  


Back to business, My BFF shared her BSP {Best Shepherd's Pie} with me..... and it was so flippin' yummy, I'm sharing it with you.  I'm hoping if we suck up sufficiently that NEXT she'll share her Chocolate Cake recipe, but in the meanwhile....


BEST SHEPHERD'S PIE
HERE'S WHAT YOU NEED:
for the top
· 2 pounds potatoes, such as russet, peeled and cubed
· 2 tablespoons butter
· 1 large egg yolk
· 1/2 cup cream, for a lighter version or as I like to say.... to miss the                 whole point of comfort food.... substitute vegetable or chicken broth
· Salt and ground black pepper
for the bottom· 2 pounds ground beef or ground turkey
· 3-4 carrots, peeled and chopped {I cheated and used the pre-cut crinkle ones}

The "Best" says Mar

· 1 onion, chopped finely
· 4 tablespoons butter
· 4 tablespoons all-purpose flour
· 2 cup beef stock 
· 2 TBSP Worcestershire
· 1/2 38. oz. can Hanover brand but green beans {MaryAnn says they are THE BEST and I most concede they are quite yum and better than that they were a buck less than DelMonte}
· 1 teaspoon each kosher salt & pepper
· 2 tablespoons chopped fresh parsley leaves


HERE'S WHAT YOU DO:
for the top

• Boil potatoes in salted water until tender, about 12 minutes. 
• Drain potatoes and pour them into a bowl with the butter. 
• Combine egg yolk and cream. 
• Add the cream mixture into potatoes and mash until potatoes are almost smooth. {I do this all in my Kitchen Aid rather than mash}

for the bottom

• While potatoes boil, preheat a large skillet over medium high heat. Add beef or turkey. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.  
• Add chopped carrot and onion to the meat. Cook veggies with meat 8-10 minutes, stirring frequently. 
• In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in green beans.
• Preheat broiler to low. 
• Fill a rectangular casserole or 9 x 13 with meat and vegetable mixture 
• {I used a throwaway tin pan because I wanted to be done with dishes}; Spoon potatoes over meat evenly. 
• Broil 6 to 8 inches from the heat until potatoes are evenly browned {about 5-7 minutes}. 
• Top casserole dish with chopped parsley and serve. 

  

  one "complete", one half way there
  waiting on the potatoes

      THANKS MAR! XXOO

Baby It's Cold Outside (Chicken Pot Pie Recipe)

It's been way too cold outside this past weekend.... and my allergies are kicking my arse.  I need something to heal me.... and fortify me before I brave the cold AGAIN tonight in the name of selling Girl Scout Cookies.

• So, I will make my favorite Girl Scout's Favorite meal.

HERE'S WHAT YOU NEED:

Chicken Pot Pie with Cornbread Topping

• 5 skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup green beans
• 1/2 cup sliced celery
• 1/3 cup butter
• 1 small chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon tarragon
• 1 3/4 cups chicken broth
• 2/3 cup milk
•  
• Cornbread topping {see below}
• 
  
• Preheat oven to 375 degrees F 
• 
  
• In large oven proof pan melt butter [guess what?  Yes, I used my Enameled Dutch Oven], add onions, saute for a couple minutes before adding the chicken, carrots, greenbeans, and celery cook until chicken no longer pink on exterior at all [approximately 10 minutes]. Stir in flour, salt, pepper, and tarragon, cook until flour no longer raw approximately 4 minutes. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and make cornbread topping.

For the topping I use a modified version of a Cobbler Topping from Fine Cooking [Aug/Sept 2011 Issue].  It's a little sweet and a little savory and a LOT yum!

HERE'S WHAT YOU'LL NEED:

Cornbread Topping

1 C. Flour

1/2 C. Sugar

2 tsp. Baking Powder

1/2 tsp salt

5 TBSP Butter cold

1/3 C. Cornmeal

1/2 C. Buttermilk

In small food processor blend Flour, sugar, baking powder, salt & butter until consistency of small peas.  Put in mixing bowl and blend in cornmeal and buttermilk until evenly moistened.

The dough will be quite sticky and thick, using large spoon put in 7-8 "dumplings" on top of chicken mixture [wetting the spoon in between with cold water helps it not stick].

Bake for 25-30 minutes  or until pastry is golden brown and filling is bubbly.  Serve immediately :)