Creamy Chicken Pot Pies

chicken pot pie

**This is a sponsored post written by me on behalf of RAGÚ® Pasta Sauce. All opinions are entirely my own.

I am all about fresh ingredients. I often talk about places I love to shop. The biggest factor in keeping me as a customer is consistent, quality ingredients. Thankfully I have a Publix right around the corner so it is easy for me to run and grab what I need.

One of the biggest reasons I blog is because I am always in the kitchen creating! As my recipe starts to come together, I always think of ingredients that would just take the food over the top! There are often times when I will go to the grocery store multiple times in a day. It is important that I have a place I can count on.

chicken pot pie

If you are a frequent Publix shopper, you already know they usually run a great buy one, get one special. Publix is running a BOGO on RAGÚ® Pasta Sauce NOW through Wednesday, October 11th.  

chicken pot pie

This is the PERFECT time to stock up. RAGÚ has so many different sauces to choose from, and they could be a great base for any meal.

chicken pot pie

Now that it is officially fall, I am all about good, warm comforting food! Creamy, cheesy, chicken just keeps popping into my head. I was thinking about creating a soup, but it is still fairly warm here in Georgia. When I was making my list of ingredients, Patrick asked if I was making a pot pie. Umm now I am!

chicken pot pie

I used the RAGÚ Family Size Cheese Creations Classic Alfredo Pasta Sauce as the base for my Cheesy Chicken Pot Pies. This sauce is usually known for Chicken Alfredo, but since it is already packed with real cream and fresh cheese, it is also perfect for an easy pot pie! All that Parmesan and Romano cheese in this sauce is right up my alley! I used the family size, but you can also reduce the recipe and use the 16 oz. if you are serving less people.

You can make a giant pot pie for the family, but I love making individual pies. A really satisfying creamy base packed with vegetables topped with a crispy pie crust. Is it dinner time yet?

chicken pot pie

Chicken Pot Pie
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Jar of RAGÚ Family Size Cheese Creations Classic Alfredo Pasta Sauce 21.5 oz
  • 4 Cups of chicken stock
  • 1 Pound of chicken breast
  • ½ Pound of thick cut bacon cooked, drained, and chopped
  • 2 Tbsp of chopped garlic
  • 1 Medium yellow onion chopped
  • ½ Cup of carrots chopped
  • 2 Medium Yukon potatoes peeled and chopped
  • ½ Cup of chopped celery
  • 2 Tbsp of fresh ground pepper
  • 1 Tbsp of paprika
  • 1 Tbsp of garlic powder
  • 1 Cup of cheddar cheese shredded
  • 1 Package prepared pie crust dough
  • 1 Egg
  • 2 Tbsp of butter
  • Parsley or thyme
Instructions
  1. In a large sauce pan add the chicken and stock.
  2. Bring to a boil, lower heat and simmer until chicken is cooked through.
  3. Pull chicken out and set to the side to cool.
  4. Add the onion, celery, carrots and potatoes to the chicken stock.
  5. Simmer until potatoes and carrots are fork tender.
  6. Add the jar of RAGÚ Classic Alfredo.
  7. Lower the heat to medium low.
  8. Shred the chicken and add into the pot.
  9. Pour in the pepper, paprika, garlic, and garlic powder.
  10. Preheat the oven to 400 degrees.
  11. Add ½ cup of the cheddar, butter, and the bacon to the pot and turn off heat.
  12. Pour chicken mixture into individual oven safe bowls.
  13. Top each bowl with a circle of pie crust, I used the top of the bowls to measure the dough.
  14. Mix the egg with a tbsp of water and brush onto each crust.
  15. Sprinkle with remaining cheese.
  16. Bake for 25 minutes or until crust is golden brown.
  17. Top with fresh herbs and enjoy!

chicken pot pie

Is your mouth watering yet? Just image tapping your spoon through this cheesy crust and revealing all that creamy chicken. This meal will definitely bring smiles to the dinner table! You can check out the BOGO deal here through the Publix Weekly Ads. Be sure to get RAGÚ Pasta Sauce. It can easily be found on the pasta sauce aisle at Publix.

Don’t forget to tag me if you recreate this recipe! I love seeing all your recreations!

Continue Reading

Sesame Udon Noodles And Crispy Chicken

crispy chicken and udon

I am not really sure how to classify this recipe. All I wanted to eat was some sesame drenched noodles and Patrick really wanted fried chicken. As long as I add a vegetable it counts as a balanced meal right?  Now you need to picture a big bowl of soft udon noodles coated in a sweet sesame soy sauce topped with sauteed veggies and crispy chicken. Yes this is one of my dream meals.

crispy chicken and udon

The first time I have ever had udon noodles was at Whole Foods. They had this amazing cold udon salad. They have such an amazing texture and the ability to soak up any sauces. The soft noodles pair perfectly with the crispy chicken. Of course I doused my noodles with hot sauce, but how can you not!? Hot sauce is perfect with crispy chicken. I bought a mix from the grocery store of raw veggies that were exactly what these noodles needed. Chopped cabbage, mushrooms, snow peas, and carrots seasoned lightly with salt and pepper.

crispy chicken and udon

This dish definitely rivals some of my favorite take out places. If you don’t like your noodles as soft you can cook them until just before they are done. The heat from the sauce will do the rest. Play around with the textures. Use your favorite veggies. I used toasted sesame seeds on top of the chicken for just a tiny bit more crunch.

Sesame Udon Noodles And Crispy Chicken
Author: 
Recipe type: Dinner, Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Soft sesame udon noodles wtih crispy chicken and sauteed veggies.
Ingredients
  • For the noodles:
  • 2 packages of udon
  • chopped assorted veggies (cabbage, snow peas, carrots)
  • ½ cup of soy sauce
  • 1 tbsp of brown sugar
  • 1 tsp crushed red pepper
  • 1 tsp of cooking oil
  • 1 tsp of toasted sesame oil
  • 1 tsp garlic
  • salt and pepper to taste
  • toasted sesame seeds to taste
  • For the chicken:
  • 1 pound of chicken breast
  • 2 eggs
  • 1 cup of flour
  • 1 cup of panko
  • 1 tsp of salt
  • 1 tsp of garlic powder
  • 1 tsp of paprika
  • 1 tsp of white pepper
  • 3 cups of oil for cooking
  • salt to taste
Instructions
  1. Preheat 3 cups of oil in a deep pot or cast iron skillet
  2. Cut the chicken into 4 thin strips
  3. Mix the flour, salt, garlic, paprika, and pepper
  4. Dredge the chicken into the flour mix
  5. Mix the 2 eggs together and add 1 tbsp of water
  6. Dip the chicken into the egg mixture
  7. Toss the chicken in the panko crumbs
  8. Fry until golden brown and internal temp hits 160 -165 degrees
  9. Drain on paper towel and salt lightly
  10. Cook udon noodles by package directions
  11. In a sauce pan saute the veggies in the tbsp of cooking oil season lightly with salt and pepper
  12. Set veggies to the side
  13. In a sauce pan add the soy sauce, sesame oil, brown sugar, garlic, crushed red pepper
  14. Bring to a slight boil then drop heat to a simmer for 1-2 minutes
  15. Take off heat
  16. Toss the sauce and noodles
  17. Top with veggies and chicken
  18. Sprinkle toasted sesame seeds over the top

crispy chicken and udon

Today happens to be our first perfect fall day. The weather is sunny, but around 65 degrees. I think it is calling for these sesame noodles and crispy chicken!

Continue Reading

Pistachio Butter Cake (Happy 2nd Birthday KellieRiceCakes.com!)

pistachio butter cake

Yesterday marked the 2 year birthday of kelliericecakes.com! I cannot believe how fast time has flown by here! I am so excited to have found such a perfect outlet for all my food cravings. It is great timing too, because next week I will be at Macon Appliance Mart cooking at our first food demo. Looking back to the day I launched I love seeing how this site and community has grown. I have met so many fantastic people on this journey and learned so much. I can’t wait to see what this new year brings!

pistachio butter cake

Today I wanted to share one of my favorite recipes to celebrate! This pistachio butter cake is definitely going to satisfy any sweet tooth! Airy layers of butter cake with sweet pistachio butter cream and a drizzle of dark chocolate ganache.

pistachio butter cake

You can definitely buy pistachio paste, but making your own is fairly easy. I decorated this cake with some roses I picked up at the farmers market. I have definitely been into simple cake decorating lately. A chocolate or caramel drizzle and fresh flowers will finish any cake!

Pistachios are the perfect compliment to this butter cake. So salty and savory. Sweet and salty is one of my favorite combos so I love the layers of pistachio flavor in the buttercream.

pistachio butter cake

Pistachio Butter Cake (Happy 2nd Birthday KellieRiceCakes.com!)
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Airy butter cake with a sweet pistachio butter cream and dark chocolate drizzle.
Ingredients
  • For the cake
  • 2¼ cups all-purpose flour
  • 1½ cups granulated sugar
  • 3 eggs + 1 egg yolk
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1¼ cups milk
  • ¼ cup vegetable oil
  • 1 stick butter melted and cooled
  • 2 tablespoon vanilla extract
  • For the pistachio paste
  • ¼ cup of pistachios
  • 2 tbsp of water
  • For the buttercream
  • 4 cups of powered sugar
  • 2 tbsp of vanilla extract
  • 3 tbsp of pistachio paste
  • 1 tsp of mint food coloring
  • ¼ cup of heavy cream
  • 2 sticks of soft butter
  • For the ganche
  • ¼ cup of heavy cream
  • 1 cup of dark chocolate chips
Instructions
  1. Preheat the oven at 350 degrees.
  2. In a mixer add the flour, sugar, baking powder, salt
  3. Mix lightly
  4. Add the butter, oil, vanilla, milk
  5. Turn the mixer on low
  6. Add the eggs one at a time
  7. Mix until dry ingredients are combined
  8. Pour into greased pans ( I used 3 6in pans, you can also use 2 8in pans)
  9. Bake for 30 minutes or until tops are set and lightly browned
  10. For the paste
  11. In a food processor pulse the pistachios and water until a thick paste forms
  12. For the frosting
  13. Mix the sugar, vanilla, butter, and pistachio paste until whipped
  14. Add in the cream a little at a time until you get the desired consistency
  15. For the chocolate ganche
  16. Heat cream in a sauce pan until the cream slightly bubbles around the edge
  17. Pull off the heat and add in the chocolate
  18. Stir until completely melted
  19. After the cakes have cooled, spread the icing over each layer.
  20. Stack layers and drizzle with chocolate

butter pistachio cake

Thank you for all of kind comments and support! Here is to another great year!

Continue Reading

Tiramisu Cheesecake and Big News!

tiramisu cheesecake

If you have been following my blog/social media for a while you will already know how much I believe in shopping local. Not only is the customer service experience so much better, but you typically find much better product.

I am excited to announce my long time favorite appliance store is partnering up with kelliericecakes.com! We will be doing a live cooking demo in their Viking show kitchen!

maconappliancedemo

I welcome anyone local to stop by! If you aren’t local keep a look out for our instastories to follow along! @kelliericecakes and @maconappliance

The menu is created around those moments when you suddenly have guests come over and you want to look like you have it together. I am creating three easy recipes that will look like you spent all day in the kitchen!

Now on to the Tiramisu Cheesecake!

tiramisu cheesecake

Two of our favorite desserts are Tiramisu and Cheesecake. Combined the two and wow! You have that creamy cheesecake bite with lots of rich coffee flavor. Seriously, the perfect dessert for coffee lovers. This cake received a unanimous thumbs up from the entire family.

tiramisu cheesecake

Imagine a graham cracker crust, a layer of coffee dipped lady fingers, smooth vanilla cheesecake, a layer of dark chocolate ganache and whipped cream. Yes please! I will take a slice with my morning coffee…

tiramisu cheesecake

Tiramisu Cheesecake and Big News!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Graham cracker crust layered with coffee dipped lady fingers, creamy vanilla cheesecake, and dark chocolate ganache!
Ingredients
  • 24 ounces of cream cheese at room temp
  • 1 cup of sugar
  • 2 eggs
  • 1 cup of sour cream
  • 1 cup of strong coffee
  • 1 package of lady fingers
  • ¼ cup of cocoa powder
  • 1 tsp of vanilla
  • 2 cups of graham cracker crumbs
  • 2 tbsp of brown sugar
  • 2 tbsp of melted butter
  • 1 cup of dark chocolate chips
  • ¼ cup of whipping cream
Instructions
  1. Preheat the oven to 400 degrees
  2. Mix the melted butter, brown sugar, and graham cracker crumbs
  3. Pack into the bottom of an 8 in spring form pan
  4. Bake for 5 minutes then let cool
  5. Mix together the sugar, cream cheese, and vanilla
  6. Add the eggs one at a time
  7. Mix in the sour cream
  8. Dip lady fingers into the coffee and layer over the graham cracker crust
  9. Sprinkle cocoa powder over the lady fingers
  10. Pour the cheesecake mixture on top
  11. Bake for 20 minutes at 400*
  12. Lower the heat to 325 and continue to bake until the top is slightly browned and the cake only jiggles slightly
  13. Let cool to room temp before placing the the fridge
  14. For the ganache:
  15. Pour the chocolate and cream into a bowl and microwave 30 seconds at a time until the cream slightly bubbles
  16. Stir until thick and smooth
  17. Pour over the cheesecake and let set until completely chilled
  18. * Since I covered the cheesecake in ganache I wasn't too worried about cracking. You can make a traditional water bath for the cheesecake to bake in if you want a perfectly smooth top.

tiramisu cheesecake

Make at your own risk! This is very hard to resist! :p

Continue Reading

Roasted Chicken Jalapeno Tacos

chicken and chili tacos

When you love to cook sometimes you get into a little bit of a routine. We have been eating a lot of the same dinners over and over because 1. we already know we love them and 2. they are quick and easy.

chicken and chili tacos

I was craving something with a lot of lime and spice. I ended up taking some fresh jalapenos, onion, garlic, and limes and roasting them down with my chicken breast. Pouring chicken broth over the chicken and veggies while roasting gave me a really rich flavorful sauce. After one bite I knew this had to be stuffed into a taco!

chicken and chili tacos

The only thing that made this roasted chicken even better was topping my taco with some baked fries covered in chili powder! We have an obsession with fries on our tacos and burritos. Go carb or go home? You can skip the side of rice and even the tortilla, but please don’t miss out on these crispy baked fries.

chicken and chili tacos

You know I love spicy. I was surprised by how mild these tacos were even after I mixed the fresh AND pickled jalapenos. So of course I added a little drizzle of Valentina sauce and a squirt of lime. Seriously, the best combination!

chicken and chili tacos

There is a sprinkle of fresh parsley over our tacos because we do not eat cilantro, but if you are a cilantro lover I would recommend a chop of fresh cilantro.

Roasted Chicken Jalapeno Tacos
Author: 
Recipe type: Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Roasted chicken, jalapenos, onions, garlic, and lime come together for a really fresh taco filling.
Ingredients
  • 2 fresh jalapenos chopped
  • 1 large yellow onion chopped
  • 2 cloves of garlic chopped
  • 2 cups of chicken stock
  • 2 chicken breasts
  • ¼ cup of pickled jalapeno
  • 1 tsp of garlic salt
  • 1 tsp of fresh cracked pepper
  • 1 tbsp of sugar
  • juice from 1 lime
  • ¼ cup of sour cream ( with more for serving)
  • 2 russet potatoes cleaned and cut into strips
  • 1 tsp of olive oil
  • 1 tbsp of chili powder
  • flour tortillas
  • sharp cheddar cheese
  • sour cream
  • hot sauce
  • fresh tomatoes
  • side of Spanish rice
Instructions
  1. Preheat the oven to 325.
  2. In a dutch oven add the chicken, chicken broth, jalapenos, onion, garlic, lime, lime rinds, sugar, garlic salt, and pepper.
  3. Roast for 30 minutes.
  4. Pull out the lime rinds and discard.
  5. Put the chicken on a plate and let cool for shredding.
  6. Preheat the oven to 400.
  7. Lay the potatoes on a sheet pan.
  8. Coat with olive oil and chili powder.
  9. Cook until golden brown about 15-20 minutes.
  10. Move the dutch oven to the oven range and bring the liquid to a boil.
  11. Add the shredded chicken and sour cream.
  12. Bring the heat to low.
  13. Cook until the sauce thickens about 10 minutes.
  14. Assemble your tacos!

chicken and chili tacos

Now try not to make this every day this week! 🙂

Continue Reading

Double Chocolate Chip Muffins

Rodelle Double Chocolate Muffins

For ages Patrick has been telling me one of his favorite breakfast pastries are double chocolate chip muffins. I don’t know why it has taken me so long to come up with my own version! These muffins are so light and fluffy. Packed with chocolate, but some how not too sweet. While they were meant to be an easy breakfast treat they have turned into Patrick’s favorite after dinner snack. These muffins are the perfect snacking size!

Rodelle Double Chocolate Muffins

I love serving mine warm with a little bit of butter tucked into the middle. I bet these would also be fantastic with a little warmed almond butter drizzled over the top! I made these jumbo size because there is nothing more satisfying to me then walking into a bakery and seeing those jumbo muffins in their breakfast glory!

Rodelle Double Chocolate Muffins

Rodelle is one of my favorite baking brands! To get that deep chocolate flavor without being too sweet I used Rodelle Gourmet Baking Cocoa and Rodelle Vanilla Paste.  I reached out to them recently because I live in a huge city and we have easy access to some of their baking ingredients, but I know all my friends in North Carolina order their Rodelle online. While this is not a sponsored post, they were nice enough to send me a few ingredients to test out for my readers!

Double Chocolate Chip Muffins

I sprinkled the tops of the muffins with some jumbo chocolate chips just to make sure the chocolate bits did not get lost. I’ve always been a blueberry fan myself, but these may have just changed my mind!

Double Chocolate Chip Muffins
Author: 
Recipe type: Breakfast, Baking
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Double chocolate chip muffins packed with ooey gooey chocolate flavor without being too sweet.
Ingredients
  • 2 cups of flour
  • 1 cup of sugar
  • 1 cup of Rodelle Gourmet Baking Cocoa
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 stick (1/2 cup) melted butter
  • 2 cups of full fat unflavored greek yogurt
  • 2 tbsp of Rodelle Vanilla Paste
  • 3 egg yolks (you can switch for 2 whole eggs, but the yolks provide a richer chocolate flavor)
  • 1½ cups of chocolate chips
  • Extra chocolate bits or sugar for the tops
Instructions
  1. Preheat the oven to 375 degrees
  2. In a large mixing bowl add in all the dry ingredients
  3. Stir to incorporate the dry ingredients
  4. Add in the wet ingredients and mix on low until everything is combined
  5. The batter will be thick (like a brownie batter)
  6. Fill a jumbo muffin tin ¾ of the way then top with extra chocolate or finishing sugar
  7. Bake for 15 minutes or until the muffins slightly rise and no longer jiggle
  8. If you poke the top with a tooth pick if should come out clean

Double Chocolate Chip Muffins

If you love chocolate this is definitely the recipe for you! If you try out this recipe please tag me @kelliericecakes so I can see your recreation!

Continue Reading

Grilled Fish and Dirty Rice

Grilled Fish and Dirty Rice

A few months ago we went to Pappadeaux for dinner. I convinced Patrick to try the dirty rice. He always orders fries and the rice at Pappadeaux with lemon butter is out of this world! He ordered some sort of blacked fish with crawfish and lemon butter over dirty rice. We still talk about how good that combo is!

Grilled Fish and Dirty RiceI don’t know if this recipe really qualifies as dirty rice, but it is soooo good with grilled fish. We eat this dish at least once a week. I’m not saying this dish is necessarily healthy because I do use a lemon butter sauce, but it is definitely lighter then the fried fish we usually eat. You can grill the fish in a grill pan if you don’t want to deal with preparing an outside grill, but I love the char you can get with an outside grill.

Grilled Fish and Dirty RiceSince we have been grilling so much fish I have learned a few tricks to set you up for success!

1. make sure you clean the grates on your grill really well and apply a very light layer of vegetable oil then wipe down with a paper towel 2. apply a very thin layer of olive oil, vegetable oil, or coconut oil to the fish before seasoning 3. salmon, tuna, and sword fish are usually thick enough to lay directly on the grate 4. delicate fish such as the tilapia I used needs to be placed on a grill plate or a piece of tin foil.

Grilled Fish and Dirty Rice

 

Grilled Fish and Dirty Rice
Author: 
Recipe type: Fish
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Grilled Fish and Dirty Rice
Ingredients
  • 1 pound of fish, salmon, tilapia and grouper work best
  • 2 tbsp blackening seasoning (whole foods has a great in house low salt version)
  • 1 tsp garlic powder
  • pepper to taste
  • 2 cups of prepared white or brown long grain rice
  • 1 cup chopped red bell pepper
  • 1 cup chopped onion
  • 1 tbsp chopped garlic
  • ½ cup chopped tomato
  • 1 tbsp of blackening seasoning
  • 1 tsp salt (if you are using a low salt blackening seasoning)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 large lemon
  • ½ cup melted butter
  • chopped fresh basil
  • ¼ cup of oil
Instructions
  1. Let the fish sit out for 30 minutes to come to room temp
  2. Heat the grill
  3. Lightly oil the fish and pat the seasoning thickly on top
  4. Lay a piece of tin foil on the grill and top with the fish
  5. Grill for 3-4 minutes on each side until the fish is heated through and opaque
  6. Preheat the oven to 400 degrees
  7. In an oven safe pan heat oven medium and add 1 tbsp of oil
  8. Saute peppers and onions
  9. Add chopped garlic once onions are translucent
  10. Turn off the heat and add in the rice and tomato
  11. Mix through and season with the blackening spice, garlic powder, paprika, and salt/pepper
  12. Cook for 10 minutes until the rice starts to crisp slightly
  13. Add lemon juice to melted butter
  14. Serve over the rice and fish
  15. Sprinkle with fresh basil

Grilled Fish and Dirty Rice

Do you ever watch those videos on tips and tricks for commercial food? They use laundry pins and paper towels to prop food up. Spray with oil to get the food glistening. Taking pictures of real food is sometimes so difficult. So many bloggers make their food early in the day then reheat later. Currently I work around 50 hours a week and try to squeeze blog time in whenever I can. For this dish I had exactly one hour before the sun set to try and prepare the food and my “table setting”. Usually I have time to think about the colors and ways to really show you guys how delicious the food really is. This recipe entailed a ton of comical mishaps along the way, but I had to post because it really is one of my favorite new meals! The rice has just enough crisp to offset the flaky fish and the lemon butter soaks right into each bite.

If you try this recipe please tag me so I can enjoy all your creations! #kelliericecakes

 

Continue Reading

Easy Chocolate Cherry Pie

easy chocolate cherry pie

Cherry pie is my all time favorite summer dessert! I wanted to come up with a recipe that looked beautiful, but was still easy enough to throw together quickly. After my second round making this pie I had Patrick’s eight year old make the filling just to test the easy factor. While I love cherries she loves chocolate so we compromised with this easy chocolate cherry pie.

chocolate cherry pie

This pie has a sweet flaky crust, a layer of juicy cherries, chocolate pudding, topped with tons of fresh whipped cream. You can make your own pie crust, buy a frozen one or use a roll of pie crust like I did. While Sophia whipped a box of dark chocolate pudding, I rolled out pie dough to fit our baking dish. I poked the dough with a fork a few times to make sure the bottom didn’t bubble to much and sprinkled a little sugar over the top.

easy chocolate cherry pie

Once I baked the crust I let it cool on the oven. Sophia rinsed a can of sour cherries in the sink and let them drain. I love the canned sour cherry pie filling, but I don’t like all the sugar syrup. Typically if I am in a hurry and don’t have time for fresh cherries I will just rinse a can of cherries. You still get great juicy cherry bites without all the extra added sugar.

easy chocolate cherry pie

To make the fresh whipped cream you just need 5 minutes, an ice cold mixing bowl, 1 cup of whipping cream, and a sprinkle of sugar. To assemble just take your cooled pie crust, fill with cherries, top with chocolate pudding, whipped cream, and your choice of decorative sprinkle. Sophia picked jumbo chocolate chips.

Easy Chocolate Cherry Pie
Author: 
Recipe type: Dessert, Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Easy Chocolate Cherry Pie
Ingredients
  • Pie crust dough
  • 1 can of sour cherries
  • 1 small box of instant dark chocolate jello
  • 2 cups of milk
  • 1 cup of heavy cream
  • 3 tbsp of sugar
  • chocolate chips or sprinkles for topping
Instructions
  1. Preheat the oven to 425 degrees
  2. Lay your pie crust in a baking dish and poke tiny holes in the bottom
  3. Sprinkle with ½ tbsp of sugar
  4. Bake for 15 minutes or until golden brown
  5. While the pie is baking pour your cherries into a dish and rinse
  6. Make sure you get all the remaining water drained out
  7. Prepare pudding according to the instructions on the box
  8. In a cold mixing bowl add the cream and remaining sugar, whip until stiff peaks form
  9. Spread your cherries into the cooled pie crust, top with chocolate pudding and cover with plastic wrap to prevent skin from forming
  10. Just before serving smooth the whipped cream on top of the pie and garnish as desired!

easy chocolate cherry pieeasy chocolate cherry pie

Now just try not to eat straight out of the dish :p!

Continue Reading

No Churn Peach and Caramel Ice Cream

No Churn Peach and Caramel Ice Cream

Fresh peach season is here! Only one of the best times of the summer for us. Since we live in the peach state there are always peaches at every grocery store, farmers market, fruit stand… everywhere! We love them fresh will whipped cream, in a pie, or in our ice cream! It has been a while since I made a no churn ice cream and I thought there was no better time with peach season here. A saucepan full of caramel later and this no churn peach and caramel ice cream was born!

No Churn Peach and Caramel Ice Cream

I’m going to be honest- Patrick’s son and I thought it would be fun to eat this outside to get the “perfect drippy” picture. The second I snapped the shot we ran back into the air conditioning. I froze the ice cream over night so it was creamy and firm, but it melted in seconds when we stepped onto the patio. Gotta love that Georgia heat!

no churn peach and caramel ice cream

I had a little extra pie crust from another recipe so I crumbled it on top, but you can also crumble a sugar cone for the same crunch. I love how easy this recipe is to make. Patrick’s 6 year old was able to help me. I have been testing a lot of my recipes with the kids to make sure they truly are easy to replicate. Layers of creamy vanilla, frozen fresh peaches, and salty caramel are exactly what I want on a hot day!

No Churn Peach and Caramel Ice Cream

No Churn Peach and Caramel Ice Cream
Author: 
Recipe type: Ice Cream, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Creamy vanilla ice cream filled with fresh peaches and salty caramel.
Ingredients
  • Ice Cream:
  • 1 pint of whipping cream
  • ½ can of sweetened condensed milk
  • 3 tbsp of sugar
  • 2 heaping tbsp of vanilla extract
  • 1 cup of chopped skinned peaches
  • crumbled pie crust or sugar cones
  • Caramel:
  • ½ cup of brown sugar
  • 2 tbsp of butter
  • ¼ tsp of salt
  • 3 tbsp of whipping cream
Instructions
  1. In a standing mixer pour in all the cream (reserve 3 tbsp for the caramel)
  2. Add in the vanilla, sugar, and sweetened condensed milk
  3. Whip until the cream stands in peaks
  4. Fold in the peaches
  5. Sit in the freezer while you make the caramel
  6. In a small sauce pan heat the butter and brown sugar over medium heat
  7. Allow the mixture to bubble up until a deep caramel brown (about 2 minutes)
  8. Try not to stir during this time
  9. After the 2 minutes sprinkle in the salt
  10. Take off the heat and add the cream whisking quickly
  11. Let the caramel cool
  12. Pour into the ice cream mixture
  13. Use a knife to cut the caramel into the ice cream
  14. Freeze covered over night.
  15. Top with pie crust crumbles and enjoy!

 

Somehow I posted this on #nationalicecreamday  see? meant to be! I seriously hope you go try this recipe this weekend! Don’t forget to #kelliericecakes if you do so I can see your creations!

No Churn Peach and Caramel Ice Cream

 

Continue Reading

Buffalo Chicken Pizza Appetizer

buffalo chicken pizza

Buffalo wing sauce is such a huge flavor in our house. We try to limited processed snack food around the house, but every time a new chip, pretzel, or any snack comes out flavored buffalo wings we have to buy them all. This Buffalo Chicken Pizza could definitely be a meal, but I think it is such a great appetizer. Something quick and easy to throw together for unexpected guests or super hungry kids.

buffalo chicken pizza

If you have been following my recipes for a while you already know I am a huge believer in the chicken thigh. I usually buy them in bulk and freeze small portions for the week. The meat to me just has so much flavor and stays juicy. I personally feel like they fill me up quicker than the chicken breast. If you love the flavors of buffalo chicken, but not the calories definitely try using a little sauce over grilled or baked chicken thighs.

I used my go to pizza dough for this recipe because it comes together very quickly. I wanted something that would pair well with garlic and buffalo flavors. I topped the pizza with monterey jack  cheese for a really melty bite.

buffalo chicken pizza

Buffalo Chicken Pizza Appetizer
Author: 
Recipe type: Appetizer
Cuisine: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sweet garlic dough covered in buffalo chicken, melted cheese, and creamy ranch.
Ingredients
  • For the dough:
  • 1 packet of active yeast
  • 1 tsp of honey
  • ½ tsp of salt
  • 2½ cups of flour
  • 1 cup of warm water
  • For the toppings.
  • Chopped chicken thighs
  • ¼ cup of hot sauce
  • 2 tbsp of butter
  • 1 tsp chopped garlic
  • 2 tbsp of garlic powder, divided
  • fresh cracked black pepper
  • 2 cups of grated monterey jack
  • 2 tbsp of sour cream
  • 2 tbsp of milk
  • ½ tsp dill
  • ⅛ tsp of salt (just a pinch)
Instructions
  1. Mix the yeast, honey and water together and let sit for about 5 minutes until the yeast bubbles
  2. Add in the flour and salt
  3. Mix with a dough hook for about 5 minutes until a ball forms
  4. Cover and set to the side for 30 minutes to rise
  5. Preheat the oven to 400 degrees
  6. In a saute pan toss the chicken with 1 tbsp of butter until cooked through
  7. Add the remaining butter, hot sauce, chopped garlic
  8. Heat sauce through and toss the chicken to coat
  9. Roll out the dough on a floured surface then transfer to a large pan
  10. Sprinkle the dough with 1 tbsp of garlic powder
  11. Top with the hot sauce and chicken mixture
  12. Crack a little black pepper over the top
  13. Cover with the cheese
  14. Bake for 15 -20 minutes until cheese is bubbling and crust is golden
  15. Mix the sour cream, milk, dill, salt and remaining garlic powder
  16. Drizzle over the pizza
  17. Add a little more hot sauce if you want!

buffalo chicken pizza

You can garnish with fresh parsley or dill if you are feeling fancy! This recipe is the perfect combo of my two favorite foods! Don’t forget to #kelliericecakes if you try this recipe!

Continue Reading
1 2 3 22