by LaBranda | Apr 12, 2011 | Recipes
Baked Brie with Crumb and Nut Topping
Author: LaBranda Maners
Course: Appetizer
- 1 8 oz wheel of Brie
- ¼ c brown sugar
- 1 tbls all purpose flour
- 2 tbls chopped nuts (walnuts, pecans, or macadamia nuts)
- 1 tbls melted butter
- Preheat oven to 350 degrees.
- Using a sharp knife, slice off the thin rind on the top of the wheel of Brie.
- Place Brie in a shallow ovensafe baking dish or pie plate cut side up.
- In a small bowl, mix together brown sugar, flour, and chopped nuts. Add melted butter to form crumb topping.
- Sprinkle crumb topping on top of Brie and bake about 15 minutes, or until the cheese is slightly melted and topping is browned.
- Serve warm with Toasteds sesame and wheat crackers.
1.2.4
by Jason | Apr 1, 2011 | Photos
by LaBranda | Mar 30, 2011 | Recipes
White Chocolate Chip and Butterscotch Cookies
Author: LaBranda Maners
Course: Dessert
- 1 cup (2 sticks) butter, softened
- 1½ cups granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1½ tsp vanilla extract
- 1 sm pkg instant butterscotch pudding mix
- 3 cups all purpose flour
- ½ tsp baking soda
- 1 tsp salt
- 2 cups white chocolate chips
- Preheat oven to 350º F.
- In a large bowl, cream butter and both sugars until smooth and creamy with a hand mixer.
- To creamed mixture add vanilla and eggs, one at a time, and beat well.
- Beat in butterscotch pudding mix, salt, baking soda, and flour, one cup at a time, until just combined.
- Stir in chocolate chips and with a cookie scoop, drop dough evenly onto a cookie sheet covered with parchment or Silpat® and bake for 9-10 minutes.
For a more butterscotch flavored cookie, use a large package of pudding mix and reduce granulated sugar by 2-3 tablespoons.
1.2.4
by LaBranda | Mar 30, 2011 | Recipes
Chicken Pot Pie
Author: LaBranda Maners
Course: Entree, Main
- 1 lb. chicken breasts, cooked and pulled
- 1 cup diced carrots
- cup frozen green peas
- cup frozen cut green beans
- cup sliced celery
- cup butter
- cup chopped onion
- cup all-purpose flour
- 1 teaspoon salt
- teaspoon black pepper
- teaspoon celery seed
- 2 cups chicken stock
- cup milk
- 1 egg white, slightly beaten
- 2 (9 inch) unbaked pie crusts, thawed
- Preheat oven to 425 degrees F and pre-bake one of the crusts in a 9-inch pie pan until golden brown, making sure to pierce the crust with a fork.
- In a medium saucepan over medium heat, lightly sauté carrots in 1 tbls. butter. Add stock and boil for 10-15 minutes, until slightly tender. Remove from heat, drain (reserving cooking liquid) and set aside.
- Meanwhile, in a large sauté pan over medium heat, cook onions and celery in remaining butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in reserved cooking liquid and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- In a large bowl mix together cooked chicken, frozen vegetables, carrots, and thickened cooking liquid. At this point taste mixture and adjust seasonings as needed.
- Add mixture to pre-baked pie crust. Cover with unbaked top crust, seal edges, and cut away excess dough. Form excess dough into a ball, roll it out and cut into shapes to decorate top of crust if desired.
- Brush beaten egg white over entire crust. If you wish to add cutout shapes, place them on top of the brushed crust, making sure to also brush the top of the cutouts.
- Make 4 small slits in the top of the pie to allow steam to escape and bake for 30 to 35 minutes, or until top is golden brown and filling is bubbly. Cool for 10 minutes before serving.
1.0
by Jason | Mar 16, 2011 | Photos
LaBranda has recently started nannying for some dear friends of ours. The other day she had Carter at our house and apparently he was being quite the ham. She grabbed my camera off the table and started snapping some photos. I downloaded them a couple of days ago and did a few edits and thought I’d share. Enjoy!
