Individual Chicken Pot Pies


A recipe from Jeanne


Details, details


Chicken pot pie sounds really good right now. Let’s go make some! After reading the instructions, I think Jeanne is pretty tightly wound, don’t you?

Individual Chicken Pot Pies – Jeanne

1 8 oz bag frozen mixed vegetables

2 refrigerated pie crusts (Pillsbury)

1 10 3/4 oz can cream of chicken soup

1/2 cup milk

2 cups chopped cooked chicken (or turkey)

1/2 tsp garlic salt

1/2 tsp black pepper

Preheat oven to 375º – defrost the vegetables in a microwave for about 3 min. Cut 2 pie crusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum foil pans (4 1/2″ in diameter, 1 1/4″ deep)  or 4 ramekins with vegetable cooking spray. Line the bottom of all with a quarter of crust, moulding it with your fingers to fit. In a large bowl, stir the soup & milk; add remaining ingredients. Spool 2/3 cup mixture into each pie. Top with piecrust quarter. Pinch edges & cut vents in top. Put on baking sheet & bake 35-45 min till brown.


Boscov’s Meat Loaf


Who exactly is Boscov?

This recipe for meat loaf is attributed to Boscov’s, which is a department store in the Ohio-Pennsylvania-New Jersey area. Founded in 1914 by Samuel Boscov, it is still in operation and is one of the last family-owned department stores that helped create the American department store landscape in the 20th century. In the 1980s, Boscov’s Family Restaurants were opened in some of the department stores, and I can only assume that is where this recipe originated.

If you haven’t made meat loaf before, just combine all the ingredients and place in a meatloaf pan. Bake 1 1/2 – 2 hours at 350º.

Boscov’s Meat Loaf

1 1/2 c Rice Krispies soaked in 3/4 c milk

2 lb ground meat

2 TB catsup

2 Tsp Worcestershire sauce

1 tsp savory – 2 eggs

1 1/2 tsp salt & pepper


Chicken Divan


Let’s just call this chicken with broccoli


Almonds and gravy


It’s time to start thinking about dinner, isn’t it? The Chicken Divan dish was popularized at the Divan Parisian Restaurant in New York’s Chatham Hotel. There is some disagreement about when exactly it was invented though. Some sources say the early 20th century, but others say 1950s. It was apparently invented by a chef named Lagasi but I haven’t yet been able to find any sort of independent verification of that. Postcards of the restaurant date from as early as 1945. It is now long gone, but it’s former address was 17 East 45th Street, putting it in between Madison and 5th Avenue. It was a short walk to Rockefeller Center, Grand Central Station, and the New York Public Library among others.

But, let’s call it what it is, right? This is a chicken & broccoli casserole. Even though it was the signature dish at the restaurant, it became more commonly made in home kitchens with cream of chicken soup & potato chip crumbs. It was historically made with a mornay sauce – a cheesy cream sauce of Gruyere and Parmesan cheeses, chicken and broccoli. Here it is made with gravy and Parmesan cheese.

Chicken Divan

2 c broccoli florets

2 jars of chicken gravy

1/2 c grated Parmesan cheese (divided)

12 slices or 2 (breast)

1 c slivered almonds

Pinch nutmeg

Steam broccoli. Heat gravy to a boil. Add nutmeg. Stir cheese until melted. Remove from heat. Place broccoli in buttered 1 qt casserole. Sprinkle with remaining cheese. Place chicken over top evenly. Sprinkle with almonds. Pour sauce over all. Bake 350º 25-30 minutes.


Glazed Coffee Braids

Glazed Coffee Braids

Braided dough, yum

This sounds easy and would likely be impressive to see. Next time you have friends coming over for coffee, give it a try. Today is the Eastern Orthodox Easter! Enjoy your paska, ham, kolacky, breads, and various delicacies with your family & friends!

Glazed Coffee Braids

Melt 1 T butter in 8″ round layer pan. Add 1/4 tsp almond extract.

Open 1 can biscuits. Roll each biscuit into strip about as thick as a pencil. Braid 3 strips, seal ends, arrange around edge of butter pan. Continue with remaining strips using 4 in the last braid. Bake 375 º 14 minutes. Spread top with glaze (over)

Glazed Coffee Braids 1

Glaze recipe


Combine 1/3 c xxxx sugar with 1-2 tsp cream & 1/4 tsp almond extract



Raisin Nut Filling

Raisin Nut Filling

Filling for your kolacky and sweet rolls

Here we have a second nut filling, this time with raisins. This sounds like you might want to put it in a sweet roll, like a cinnamon nut roll or something like that. Yum.

Raisin Nut Filling

1 c chopped walnuts

1/2 c chopped raisins

1/3 c firm packed brown sugar

1 egg

3 T soft butter

Blend well. spread on dough & roll out


Peanut Butter Eggs, Made

Not too long ago, I posted three recipes for peanut butter eggs, and at the time I thought they sounded pretty easy. So, this past weekend I decided to try one of them! Here we go.


Ingredients for peanut butter eggs

Here’s the ingredient list:

1 lb box xxx sugar

3/4 c melted butter or oleo

pinch of salt

1/2 tsp vanilla

2 T cocoa

5 T peanut butter any kind

I omitted the salt, as my friend and frequent site reader Diane B commented, a pinch of salt in a pound of sugar sounds irrelevant. I used creamy peanut butter and unsalted butter.

It's like brownie batter

It’s like brownie batter

Once combined the mixture was a bit loose, like a pudding. Hm, I thought, how am I going to shape these into eggs? Off to the store for a candy mold! Joanne’s is a dangerous place for a woman and child who are feeling creative. Two hours and many dollars later, we returned with candy molds and other things, only to discover that the mix had firmed up a bit.

Sorry this is a bit blurry, my assistant was in a hurry to start making the eggs!

Sorry this is a bit blurry, my assistant was in a hurry to start making the eggs!

You can see here that the mix is more firm and was easier to shape. But not quite. Once we started handling it, it softened up and didn’t hold its shape. The molds were useful. We also did an experiment with a plastic egg by filling both sides and squeezing it shut.

Candy in molds

Candy in molds

We put these into the freezer so they would be easier to work with and pop out of the molds. The candy was quite difficult to pop out of the plastic molds – except for the large plastic egg. That was pretty easy and the candy just popped out of it once opened. I had decided that these needed to be dipped in chocolate because I’m a glutton for punishment so they would look really nice. I used a commercial chocolate dipping kit that you melt in the microwave.

Some dipped, some not

Some dipped, some not

A little more than just peanut butter eggs

A little more than just peanut butter eggs

The first one I dipped was the large egg, and that was deceptively easy. It held it’s cool temperature in the warm chocolate and hardened to a nice, glossy finish. The smaller eggs were susceptible to softening in the warm chocolate and I found them to be a little messy and frustrating. I’m not terribly experienced with making candy (read: I never did this before) so perhaps someone who knows what they are doing would find this to be an easy project. We were able to make 48 of the small eggs and 2 of the large eggs, plus a little sacrificed to “testing.” I honestly wish we had made more of the larger eggs because they look so nice and were easier to handle. All in all, I’m glad we did this. It was fun for the most part and the taste is really delicious. They closely resemble a Reeses Peanut Butter Cup in flavor, and well, that’s my favorite candy, so there’s that too.

We had some chocolate dip left over so we drizzled and dipped a few other things. Chocolate dipped Peep, anyone?


Happy Easter!!

As you celebrate Easter in whatever way you prefer, why not add in some of the wonderful candy treats we have looked at recently? Here are links to all of them.

Mashed Potato Cream Eggs

Cream Easter Eggs

Cherry Easter Eggs

Chocolate Fudge Eggs

Peanut Butter Eggs

You could even use a mold, such as this one from Wilton.

Wilton silicone egg mold

Wilton silicone egg mold, $9.99

If you do make Easter eggs, I hope they turn out delicious and also, FUN to make!