Chicken Pot Pie with a Cornbread Crust

Are you looking for an easy and comforting meal to make for dinner? A meal that is warm, creamy and delicious? Packed full of hearty filling of vegetables and chicken and topped with the sweet cornbread topping? This Cornbread Chicken Pot Pie is made from scratch and large enough to feed a large family with some leftovers to spare. Perfect for those cooler months when you’re craving comfort food!

Pot pies are a classic great comfort food to enjoy during the fall and winter months! The savory goodness of gravy, a mixture of vegetables, and chicken all baked together under fulfilling crust.

We are in the heart of winter here in Indiana with this unusual Polar Vortex going through. This week we have had cold temperatures reaching in the -40/-50s with the wind chill. School has been canceled, my husband’s work has been closed. We haven’t left the farm. It’s a great time to spend cooking, and we have done a lot of it. 

This homemade Cornbread Chicken Pot pie doesn’t disappoint. Quick. Simple. Tasty. A delicious all-in-one meal. 

Cornbread Chicken Pot Pie

Ingredients:

Filling:

 

  • 14 oz. frozen mixed vegetables
  • 1/4 C. butter
  • 1 C. chicken broth
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. Clabber Girl Corn Starch
  • 1 C. heavy cream
  • 1/4 C. chopped onion
  • 2 C. cubed or shredded cooked chicken
  •  

    Cornbread Topping:

     

  • 1 C. yellow cornmeal
  • 1 C. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. milk
  • 4 Tbsp. (1/2 stick) butter, melted and cooled
  • 2 lg. eggs
  •  

Directions:

For the Filling

Place the frozen vegetables in a large sauce pan and cover with water. Over medium high heat, bring to a boil. Cook vegetables until they are tender, about 5-10 minutes. Drain and set the vegetables aside.

In a small saucepan, melt the butter. Add the chopped onions and sauté for 2-3 minutes until just barely tender. Add chicken broth, salt, pepper, flour and corn starch. Stir until well combined. Then add the cream and stir continually while cooking until the mixture thickens, about 4-5 minutes.

Pour sauce mixture over vegetables, add the cooked chicken and stir everything together until coated well with the sauce mixture. Spoon the vegetable mixture into a greased 9×13-inch baking dish and set aside.

For the Cornbread Topping

In a large mixing bowl, add the cornmeal, flour, sugar, baking powder and salt, and stir to combine together. Add the milk, melted butter and eggs. Stir together just until mixture is well blended and smooth, there may still be small lumps in the batter. Be careful not to overmix.

Spoon the cornbread mixture on top of the vegetable mixture in the baking dish. Spread out the cornbread mixture to cover the filling. Bake at 400° F. for 20 -24 minutes, until the cornbread is golden on top and a toothpick inserted in the center comes out clean.

Enjoy this Cornbread Chicken Pot Pie next time you’re looking for a hearty meal!

Chocolate Chip Doughnuts with Chocolate Glaze

Pumpkin Doughnuts SquareIngredients:

Doughnut Batter:

  • 3/4 C. unsalted butter, softened (1 1/2 sticks)
  • 3/4 C. granulated sugar
  • 2 lg. eggs
  • 3 C. all-purpose flour
  • 2 1/2 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. Clabber Girl Baking Soda
  • 1 tsp. salt
  • 1 C. (8 oz.) BAILEYS® baking chips
  • 1 C. milk

Chocolate Glaze:

  • 1 1/2 C. milk
  • 1/2 C. heavy cream
  • 1/4 C. granulated sugar
  • 1 Tbsp. plus 1 tsp. Clabber Girl Corn Starch
  • 1 1/2 C. (12 oz.) BAILEYS® baking chips

Instructions:

Preheat oven to 350° F. Place a rack in the center of the oven.

Doughnut batter: Cream butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt and BAILEYS® baking chips. Add dry ingredients to the butter mixture. Then add milk. Mix until well combined and smooth, but don’t overmix.

Grease the doughnut pans. Scoop batter into pans and fill halfway (these will rise quite a bit). Bake for 10-13 minutes. Cool for about 10 minutes and remove from the pan.

Chocolate Glaze: In a medium saucepan, combine milk, heavy cream, sugar and Clabber Girl Corn Starch. Whisk together until the mixture comes to a boil. Remove from heat. Whisk in the BAILEYS® baking chips until they are melted, and the glaze is smooth.

To assemble:

Use a fork inserted in a doughnut hold to dip one side of the doughnuts into the glaze, then flip and dip the second side. Move the glazed doughnuts to a cooling rack with wax paper underneath to catch the drips and allow the glaze to harden before serving.

Red Velvet Brookies made with BAILEYS® Original Irish Cream Baking Chips

Red Velvet Brookies

Are you looking for a fun and super flavorful dessert for Valentine’s Day? Give these Red Velvet Brookies a try! They are delicious! You can’t go wrong with red velvet and chocolate chip cookie dough.


Red Velvet Brookies are such a fun treat for Valentine’s Day combining two favorite desserts in a fun twist. A cookie and a brownie in one, creating a Brookie, the best of both worlds!


Although, it’s not quite Valentine’s day yet, but it’s that time of year when all things pink and red start popping up in all kinds of stores and online right after Christmas.  Some things I think about when it comes to Valentine’s Day is chocolate, sweets, and the color red. This sweet treat ties them all together and is packed full of flavors. This dessert is deliciously comforting just like red velvet brownie and chocolate chip cookies should be.

These Brookies are perfect for the lovely holiday, but they can be made any time for sure.

This recipe features the new BAILEYS® baking chips and adding mouth watering flavors of BAILEYS® Original Irish Cream.


Be sure to enjoy these with a glass of milk. They are decadent and delicious!

Red Velvet Brookies

Ingredients:

For the Red Velvet Brownies:

  • 1 box Red Velvet Cake Mix
  • 1/4 C. vegetable oil
  • 1/3 C. milk
  • 1 lg. egg

For the Chocolate Chip Cookies:

  • 1/2 C. unsalted butter, softened
  • 3/8 C. brown sugar
  • 3/8 C. sugar
  • 1 lg. egg
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 1/4 C. flour
  • 1 C. BAILEYS® baking chips

For the Chocolate drizzle: (optional)

  • 1/2 C. BAILEYS® baking chips

Directions for Red Velvet Brookies

Line a 9 x 13-inch baking pan with parchment paper or grease it well and set aside.

In a large bowl, mix together the red velvet cake mix, vegetable oil, milk and egg until well blended. A smooth, thick batter forms.

Spread the batter in the parchment lined/greased baking dish. If the batter is thick and sticky, it may be helpful to spray the spoon before spreading the batter in the dish. Set aside.

Beat together the butter, sugar and brown sugar together until nicely smooth and creamy. Add in the egg and continue to mix. Add in the baking soda, baking powder, vanilla and salt; mix well. Add the flour and mix until the dough forms. Add the BAILEYS® baking chips and mix in gently with a wooden spoon.

Drop small spoonfuls of the cookie dough on top of the brownie batter in the baking pan. Gently spread out until the brownie batter is completely covered to create the top layer.

Bake at 350° F. for 35 to 40 minutes, until lightly browned on top and a toothpick inserted in the center comes out clean.

Let cool for 15 minutes until cutting and serving. Cut into small square bars.

For extra chocolate goodness, place 1/2 cup of BAILEYS® baking chips in a glass dish and melt in the microwave for 30 second intervals, stirring in between until melted. Using a fork, drizzle over the Brookie squares.

BAILEYS® Mug Cake

BAILEYS® Mug Cake

Ingredients:

Baileys Mug Cake

  • 1 lg. egg
  • 3 Tbsp. brown sugar
  • 1/3 C. flour
  • ½ tsp. Clabber Girl Baking Powder
  • ¼ tsp. salt
  • 1 Tbsp. unsalted butter, melted
  • ¼ tsp. vanilla extract
  • 4 Tbsp. BAILEYS® baking chips

Directions:

In a small bowl, combine all ingredients except the bailey’s chips until combined.

Stir in BAILEYS® baking chips.

Spoon the mixture into a 16 oz. mug.

Microwave on high 1 1/2 minutes, until top has set.

BAILEYS® Chocolate Chip Cookie Shot Glasses

Cookie Shot Glasses with Baileys Chocolate Mousse

BAILEYS® Chocolate Chip Cookie Shot Glasses

Ingredients:

 

  • 1/2 C. unsalted butter, room temperature (1 stick)
  • 2/3 C. brown sugar, packed
  • 1 1/4 C. granulated sugar
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 2 1/4 C. all-purpose flour
  • 1 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 2 tsp. Kosher salt
  • 1 1/2 C. (12 oz.) BAILEYS® baking chips, chopped, plus 1/2 C. (4 oz.), divided

Baileys Baking Chips Chocolate Chip Cookie Shot Glasses

Instructions:

Preheat the oven to 375° F. Line a baking sheet with parchment paper.

In a large mixing bowl, cream the butter and sugars together until thoroughly combined and the mixture becomes light and fluffy. Add the eggs, one at a time, and mix until completely incorporated. Add the vanilla.

Add the flour, Clabber Girl Baking Powder, Clabber Girl Baking Soda and salt. Mix until thoroughly combined. Stir in the chopped BAILEYS® baking chips.

To make the shot glasses:

Prepare a Wilton® Cookie shot glass pan by lightly spraying with non-stick pan spray.

Portion dough into 1 1/2-inch balls and place a dough ball in each cavity. Use the insert to firmly press the dough into the cavity and up sides, pressing straight down and all the way to the bottom of the cavity. Leave insert in place during baking.

Bake 17-19 minutes or until the top edge of cookies are dark brown and firm.

Remove the molds from the oven. While the cookies are still warm, use a paring knife to cut off any excess dough that has risen out of the pan during baking (cut evenly with the top of the mold).

Cool in pan on cooling rack for 10 minutes. Remove inserts from cavities; gently twist to release the cookie. Cool completely on cooling rack. Wash, dry and spray pan; repeat with remaining dough.

Pro Tip: halfway through baking, pull the cookies out of the oven and gently press the inserts back into the mold (as the dough rises during baking, the inserts are slightly pushed out).

To assemble: Melt reserved BAILEYS® baking chips in 30 second intervals in a microwave until melted, stirring between each interval. Use a pastry brush to brush the melted chocolate onto the cooled shot glasses. Once the melted chocolate hardens, fill the shot glass with BAILEYS® Original Irish Cream.

 

 

Gingerbread Skeleton Cookies

Gingerbread Skeleton CookiesGingerbread Skeleton Cookies

Ingredients:

  • 1/2 C. softened butter
  • 1/2 C. granulated sugar
  • 1/2 C. molasses
  • 1 egg yolk
  • 2 C. sifted all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg

In a large bowl, cream together the butter and sugar until smooth. Stir in molasses and egg yolk. In a separate bowl combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Add creamed mixture and mix until smooth. Cover the bowl and chill for at least two hours.

Preheat the oven to 350° F. On a floured workspace, roll out the dough out to a 1/4 inch thickness. Cut into gingerbread men shapes with cookie cutters.

Place cookies 2 inches apart on ungreased cookie sheets and bake for 8 to 10 minutes, until cookies are firm. Remove from cookie sheets to cool on wire racks. Cool completely before decorating.

Royal Icing

Ingredients:

  • 4 1/2 Tbsp. meringue powder, sifted
  • 6 C. powdered sugar, sifted
  • 1 1/2 tsp. vanilla or almond extract, optional
  • Water
  • Food coloring

Directions:

  1. Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
  2. With a kitchen faucet turned on very low, slowly add water while stirring until icing reaches the desired consistency.

To test consistency:

  • Drizzle some icing with your spatula into the bowl of icing
  • The drizzles should “melt” back into the icing in 5-10 seconds
  • Less than 5 seconds – it’s too thin; add sifted powdered sugar 1 Tbsp. at a time until correct consistency
  • More than 10 seconds – it’s too thick; add water until correct consistency

Adding Color:

Lastly, stir in food coloring, if using a brown base on the cookies (recommended). For dark pigments, you may want to make the icing a day in advance for a brighter color. Stir day-old icing vigorously to re-incorporate.

Decorating Gingerbread Skeleton Cookies:

  1. Use an offset spatula and spread brown base of icing over cookie then let the icing fully dry.
  2. Use a #3 tip and pipe white icing to form outlines of skull and bones shape. Fill the outlines and use a toothpick to spread the icing evenly in your shapes.
  3. Use a #2 tip and pipe white icing dots for teeth and toes.

German Sweet Chocolate Cupcakes

Are you looking for a flavorful cupcake with the delicious flavors of a classic cake? These German Sweet Chocolate Cupcakes are just that. Enjoy the flavors of German chocolate cake in cupcake form! Because cupcakes are ALWAYS fun!

They are a delicious mix of light chocolate cake paired with an ooey-gooey coconut and pecan topping.

If you’re like me, you’ll be hooked on them. The whole salty nutty caramel chocolate combination is just too good, you’ll definitely have to have more than one!

Enjoy!

German Sweet Chocolate Cupcakes

Ingredients

Cupcakes:

  • 4 oz. German Sweet Chocolate
  • 2 1/3 C. cake flour, sifted
  • 1 1/2 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 2/3 C. butter or margarine
  • 1 C. buttermilk
  • 1 tsp. vanilla extract
  • 2 lg. eggs

Frosting:

  • 1 C. evaporated milk
  • 1 C. granulated sugar
  • 3 egg yolks, slightly beaten
  • 1/2 C. butter or margarine
  • 1 tsp. vanilla extract
  • 2 1/2 C. pecans, chopped
  • 2 C. flaked coconut

Directions

Preheat oven to 350° F. Line two muffin pans with paper baking cups, then set aside.

To make the cake:

Break the chocolate bar into pieces. Melt over low heat and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt. Set aside.

In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 C. of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs and remaining buttermilk. Beat for 1 minute more, making sure everything is mixed well together.

Scoop cake batter into each cupcake liner in the prepared pans. Bake at 350° F. for 20 minutes, or until toothpick inserted in center comes out clean. Remove from cupcake pan and cool on wire racks.

To make the frosting:

In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally.

Add the frosting to the cupcakes after they are completely cooled.

Recipe makes 2 doz. cupcakes

Oatmeal Raisin Cookies

Oatmeal Raisin CookiesThese Oatmeal Raisin Cookies are thick, soft and chewy. They are loaded with oats, raisins and delicious flavor. This old-fashioned cookie has the perfect texture and soft flavors of cinnamon and raisins. It is sure to be a tried and true oatmeal raisin cookie recipe for your recipe box.

There are so many different types of cookies, but when I think of my favorites, I often feel I like the simple classics the best! I have always been a huge fan of oatmeal cookies because there are so many things you can mix together for yummy cookies. But this classic Oatmeal Raisin Cookie would be at the top of the list.

This recipe is super easy to make and the cookies always bake up beautifully. The oat to raisin ration is perfectly balanced, with a nice addition of cinnamon to tie this cookie all together.

We just had our county 4-H fair a few weeks ago. My oldest son is in his second year of 4-H and shows swine and poultry, so we camp out at the fairgrounds for the week. I always like to have a lot of snacks for the kids, and sometimes their friends too, to come and grab throughout the day. I made up a few different types of cookies for the week, with this Oatmeal Raisin Cookie being one of them.

Oatmeal Raisin Cookie Recipe

Ingredients:

1 C. butter, softened

1 1/2 C. brown sugar, packed

2 lg. eggs

2 C. all-purpose flour

1 tsp. Clabber Girl Baking Soda

1 tsp. Clabber Girl Baking Powder

1/2 tsp. cinnamon

2 C. quick cooking oats

1 C. raisins

Directions:

Preheat oven to 350° F. Line a baking sheet with parchment paper, then set aside.

Cream and beat together the butter, brown sugar, and eggs in a stand mixer or large mixing bowl. Mix together the flour, baking soda, baking powder, cinnamon, and oatmeal in a separate bowl. Add the flour mixture to the creamed mixture and blend all together in the stand mixer or with a handheld beater. After the two mixtures are well combined, add the raisins and mix in gently with a spoon. Drop teaspoons full of cookie dough onto a baking sheet.

Bake at 350° F. for 10 to 12 minutes. Remove from oven before they get too brown. Cool on the cookie sheet for a few minutes before transferring to a cooling rack.

Red, White and Blue Cupcakes

Red, white and Blue Cupcakes Close Up If you’re looking for patriotic cupcakes for your next party, these Red, White and Blue Cupcakes are a perfect treat! They’re a great addition to any Memorial Day or 4th of July celebrations.

Summer brings many opportunities for get-togethers: cookouts, picnics, backyard BBQs and pot-lucks with celebrations of holidays, birthday parties, family reunions…the list goes on. My family has a 4th of July party/family reunion every year. Each family brings a side dish or dessert to share along with lots of burgers and hot dogs from the grill. There are games for the kids, corn hole, swimming, beer, lots of visiting with family and lots of food. At the end of the night we light our own fireworks. A fun all-American celebration.

As we celebrate America’s birthday, a delicious addition of Red, White and Blue homemade cupcakes straight from the kitchen is always fitting. These yummy cupcakes are perfect for the dessert table at the get-togethers. These homemade cupcakes are super moist as well as fun red, white and blue colors to celebrate America!

Red, White, and Blue Cupcakes Recipe

Red, white and Blue Cupcakes Overhead

Ingredients

Cupcakes:

  • 2 1/2 C. flour
  • 2 C. sugar
  • 3 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. milk
  • 1/2 C. vegetable oil
  • 1/2 Tbsp. vanilla extract
  • 2 lg. egg whites
  • 1/4 C. water

Decorations:

  • white frosting (any kind you like, I used Whipped Vanilla)
  • red and blue food coloring gel
  • sprinkles and flag cupcake liners

Directions:

Preheat oven to 350° F. and prepare muffin pan with paper baking cups.

Add the flour, sugar, baking powder and salt to a large mixing bowl or your stand mixer and mix together. Set aside.

In another mixing bowl, add the milk, vegetable oil, vanilla extract and egg whites and mix together.

Add the wet ingredients to the dry ingredients in the large mixing bowl and combine together until well mixed. Add the water to the batter and mix together on low speed until it is all well combined.

Divide the batter equally into 3 separate bowls.

Use the red and blue food coloring gel and color 2 of the bowls of batter, to have a red, white, and a blue batter. I used about 2 butter knife tips of food coloring, you can add more to or less for desired color.

Spoon a little of each batter into your cupcake liners, filling about 1/2 way full.

Bake at 350° F. for 17 to 20 minutes, or until toothpick comes out clean. Let the cupcakes cool for a few minutes, then remove them to a cooling rack to finish cooling.

For the frosting, simply use a premade white frosting. Add the frosting to a piping bag.

When the cupcakes are completely cool, pipe the frosting on top of the cupcakes. I used the round piping tip Wilton #12. Add sprinkles and other holiday decorations to cupcakes.

What a fun way to enjoy dessert to celebrate America! These can easily be made for graduations by making the batter school colors.

Enjoy!

Red, white and Blue Cupcakes Inside

Orange Thyme Corn Bread

Orange Thyme Corn Bread

For a more sweet corn bread, use just 1 Tbsp. of fresh thyme. For a more savory option, bump the thyme up to 2 Tbsp.

Ingredients

    • 1 C. all-purpose flour
    • 1 C. yellow cornmeal
    • 4 Tbsp. sugar
    • 1 Tbsp. Clabber Girl Baking Powder
    • 1 tsp. salt
    • 2 eggs, beaten
    • 1 C. milk
    • 1/4 C. vegetable oil
    • Zest of one orange
    • 1-2 Tbsp. fresh thyme, minced

Directions

Preheat oven to 425° F. Prepare an 8” springform pan by lining it with parchment paper and coating with non-stick pan spray.

In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt.

To the flour mixture, add eggs, milk and oil. Stir to combine.

Add the zest of one orange and the fresh thyme to the batter and stir to combine.

Pour batter into the prepared baking pan. Bake in a 425° F. oven for 20 to 25 minutes or until golden brown.