Crock Pot Chicken Pot Pie

I found this recipe online a few weeks ago, and altered it to fit my own preference. It's an amazing recipe, and SO easy to make. I love crock pot recipes. 

What You Need

3 boneless, skinless chicken breast

1 can cream of mushroom

1 can cream of chicken

1 can cream of potato

1 half onion, diced

1 bag frozen peas and carrots 

1 cup milk

2 russett potatoes cut into cubes

salt and pepper 

2 cans Pillsbury Crescent rolls

What You Do

Combine Cream of Soups, onion, chicken, milk, and potatoes into crock pot. Cook on low for 8 hours. The last hour, dump in your peas and carrots. 

Take out your first can of crescent rolls, unroll them, and place them in the bottom of your casserole dish. Bake them for about 10 minutes on 375 until they start to rise. Take the casserole dish out, and put your pot pie on top of the crescent rolls. Open your other can of rolls and place them on top of your pot pie. 

Bake on 375 as directed on the crescent rolls, or until they rise and are golden brown. 

Let it sit for 15-20 minutes. I serve mine with rice or mashed potatoes. 

Grandma's Deviled Eggs

Before my grandma passed away, she taught me how to make her Deviled Eggs. I know there are different variations of this recipe (some people add paprika, some people add relish) .... my grandma was a firm believer in "not adding unneeded sh*t" :) Her's was really simple, but very yummy. 

What You Need

A Dozen Eggs

Mayonnaise 

Mustard 

Pepper

What You Do

Get a large pot and fill it with water. Place eggs in there, and let them boil for about 20-25 minutes. 

Once they are boiled, remove the pot and drain the water. Peel the eggs. I always peel them under cold water, because the shell comes off easier. Set them to the side on a plate. 

Once they are all peeled, get your knife and cut the eggs in half (long ways). Take the cooked yoke in the middle and put it in a separate container. You can use a spoon to gently scoop it out, or you can just lightly shake the egg upside down so that it falls out. Set the empty egg whites to the side on the plate (or in your deviled egg container)

I made these the night before my grandma's funeral. So while I was cooking, I had her picture on the stove with me while I cooked. 

So take your cooked yoke and add your mayonnaise and mustard. Like I've said previously, I've never been one to measure anything. I go by looks and taste, rather than exact measurement. You definitely want more mayonnaise than mustard. I'd say three tablespoons of mayo, 1 1/2 tablespoons mustard. Add a dash of pepper, and mix up the cooked yoke until it is mixed well, mashed up, and grainy. Taste the mixture to make sure you like it. If you don't, add more of whichever you feel like is missing. I usually always have to add more mayonnaise, just because I'm not a big fan of the mustard taste.  

Next, you want to spoon the mixture into each egg so that it covers the inside, and runs over the top just a bit. Make sure you mixture isn't too runny. You want it to have some substance, and be a little grainy, just so the consistency holds. 

And they are done! I like them cold the best, so I usually refrigerate for a few hours before I eat them.

If you like paprika or relish, feel free to add it into your yoke mixture. I'm just not a big fan of that stuff, and I have always loved the way my grandma made them. 

Sausage and Cream Cheese Stuffed Crescent Rolls

My mom made this one morning for Christmas when I was a kid. I'm not sure where she got the recipe, but I remember always looking forward to her making these on Holiday's and special occasions. So as I got older, I watched her make them one time, and was really surprised at how simple the recipe is. 

What You Need

2 cans of crescent rolls (eight in each can)

1 roll of ground sausage

1 eight ounce block of cream cheese

What You Do

Brown sausage in skillet, reduce heat to medium, and drain sausage. In the same pan, add your block of cream cheese, and dump cooked sausage back in. Mix together until cream cheese is melted and mixed in with your sausage. 

Preheat oven as directed by Crescent Rolls, open rolls and lay out on a baking pan. Take a a tablespoon and put sausage on the biggest part of crescent rolls. I usually do about two tablespoons per roll. 

Wrap them as shown above (from the base where the sausage is, up) and bake as directed by crescent roll can. 

Enjoy! It makes a great side for breakfast :)