Turning into Betty Crocker...

My husband went hunting today so that left me at home to cook, bake....and sneak out of the house to photograph an old barn I've been dying to shoot for months now. 

I've been driven crazy by my need to craft, cook, bake and photograph so today was a much needed day to get some of those things out of the way. I wasn't able to make it to any craft stores this weekend so I'm just going to pick up one of the many crochet projects I having lying around (will it be a scarf, head wrap, blanket or snood?)  But I have been wanting to try several recipes that I found on (of course) Pinterest.  I'm part of a group of gals who (try to) get together once a month and work on crafty projects and with Christmas coming up, we are organizing our annual Cookie Exchange.  As I was going through my "Sweets" board, I came across two recipes I wanted to try: one is for an apple pie cookie (looks so delish but very messy to make) and the other is a peach cake cobbler thing. And then for a dinner, a home made chicken pot pie! Score! I was busy in the kitchen today! The pot pie is a tried-and-true good recipe...right off a package of Philadelphia Cooking Creme 'Savory Garlic'. Ha ha!  It's super easy to make, all you need is a pie crust, chicken, frozen vegetables and the cooking creme!  The recipe is on the back of the package but if you have to have it here it is! =)

-1 lb boneless, skinless chicken breasts

-2 cups frozen mixed vegetables

-1 tub of Philadelphia Savory Garlic cooking creme

-1 ready to use refrigerated pie crust 

Heat oven to 400F.  Cook and stir chicken in large non stick skillet until lightly browned.  Add veggies; cook 1-2 minutes or heated through. Stir in cooking creme; spoon into 9 inch pie plate (I always spray mine with a bit of non stick spray first).  * Cover with crust, seal and flute edge. Cut several slits in the crust and place pie plate on a baking sheet. Bake 25-30 minutes until golden brown.

*** The recipe only calls to use 1 pie crust, just for the top; nothing for the bottom.  It can be a bit messy when trying to serve so you can put the crust in the bottom also.  I've made it both ways, so it is completely up to you as to whatever you would like to do. =)

 Here is the cooking creme for those who aren't sure of what it is and also my before and after of my chicken pot pie !

And...I made dessert!  The peach cake cobbler thing was okay.  I probably wouldn't make it again unless someone tries it and is completely blown away by it. It was easy and didn't require a lot of ingredients but it just wasn't for me. (or my husband either...and he will eat anything!)

Ingredients:

1 pkg dry cake mix (white, yellow or french vanilla) - I chose white

1/3 cup butter, room temp

2 large eggs, divided

29 oz can light peach slices, drained

8 oz cream cheese, room temp

1/3 cup white sugar

1 tsp pure vanilla extract

Directions:

Preheat oven to 350F. Spray 9x13 pan with nonstick cooking spray.

In a large bowl, combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1.5 cups crumbs for topping.

Press remaining crumbs on bottom of prepared pan. Bake 10 min.

Cut peach slices in 1 inch pieces. Spoon onto partially baked crust.

In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.

Sprinkle with reserved crumbs. Bake 30 minutes. 

Chill at least 30 minutes before serving.

Yield: 12

Somewhere in this day, I found time to sneak out and photograph an old barn.  It's on private property so I was *very* limited as to where I could shoot from but I still love the look of the old place and can't wait for winter to come so I can try it again!