This isn’t rocket science, but it sure is good…
1 pizza crust (my favorite is from Publix, in the deli)
9 eggs, scrambled
1/2 lb. Boar’s Head ham, chopped
1lb. thick cut bacon, cooked and chopped
2 c. shredded mozzerella cheese
Assemble and bake according to the time & temperature on the pizza crust package.
This is amazing.
Chicken Pot Pie
3 boneless skinless chicken breasts (cooked)
(I cook them all day on low in a crock pot with 1 can cream of chicken soup, but you could just boil the chicken if you wanted to.)
1 small can peas & carrots
1 small can cut green beans
1/2 can Del Monte Summer Crisp Corn
1 can diced potatoes
½ chopped sweet onion
2 T. butter + 1 T. butter
2 T. all purpose flour
pepper to taste
About ¾ cup Chicken Broth
1 can Cream of Chicken soup
Mix chicken and (drained) canned vegetables in 2 quart casserole dish. Sautee onions in 2 T. butter until translucent. Add remaining 1 T. of butter. When that butter is melted, stir in 2 T. flour. When flour has cooked in a little, slowly stir in broth, making a roux. Stir and cook until thick. Add soup and pepper, stir until smooth. Cook over low heat for 5 minutes. Pour over chicken and vegetables; mix well. Set aside; make crust.
Crust:
1 cup self-rising flour
5 tbsp butter
milk - about 1/3 cup
Cut butter into flour. Add milk a little at a time until dough leaves sides of bowl. Cover dough with a little flour and place on waxed paper. Roll out about 1/4 inch thick on floured waxed paper. Move crust to pie, sealing edges. Cut crust to fit and use the extra pieces to seal edges to dish. Cut slits for steam, brush with milk. Bake at 350 until crust is brown and pie is bubbly, about 40 minutes.
pouring gravy/sauce onto chicken and vegetables…
ready for crust.
cutting (sealing) crust to edges.
ready to bake.
upon completion…golden brown.
comfort food!
absolutely delicious.
2 T. butter, softened
½ cup sugar
3 eggs
1 T. flour
1 tsp. vanilla
¼ tsp. salt
1 cup white Karo syrup
1 cup roughly chopped pecans
1 deep-dish frozen pie shell
Cream butter and sugar.
Add beaten eggs, flour, vanilla, and salt. Mix well.
Stir in karo syrup.
Place pecans in the bottom of the frozen pie shell, and pour liquid mixture over them.
Bake at 350 degrees for approximately 45-50 minutes, covering with foil after 30 minutes to prevent scorching. Pie will puff up and sink back down. Is done when center appears slightly set (which should be an internal temperature of approximately 200 degrees.)
chopped pecans, frozen shells.
into the oven… **recipe makes one pie. i doubled it in this picture.**
and the finished product.
