Pumpkin Pie / Homemade Pie Crust / How to make Pumpkin Pie Spice

For the crust:

• 1 1/2 cups all purpose flour

• 1 Tbsp. sugar

• 1/2 tsp. salt

• 5 Tbsp. cold unsalted butter, cut up into small cubes

• 1/4 cup cold vegetable shortening, cut up into small cubes

• 3-5 Tbsp. ice cold water

1. In the bowl of a standing mixer, add the flour, sugar, salt, butter, and shortening. Mix on low speed for a couple minutes until the butter and shortening are the size of peas.

2. Slowly add in the water, one tablespoon at a time. Be careful to not add too much!

3. You will know its ready when the mixture is still crumbly, but it stays together when you push it together with your fingers.

4. Roll the dough into a disk and wrap with plastic wrap.

5. Place it in the fridge for about 35-40 minutes.

6. Take it out 5-10 minutes before you are ready to roll it out.

For the filling:

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 tsp. salt

1 Tbsp. pumpkin pie spice

1 can of evaporated milk

1 can of pumpkin puree

2 eggs

Splash of vanilla extract

1. Preheat the oven to 425 degrees.

2. In a large bowl, whisk together all of the ingredients until smooth.

3. Pour into your prepared 9 inch pie plate with the crust rolled in it. If you don't want to use a homemade pie crust, you can definitely use a store bought crust!

4. Bake at 425 for 15 minutes.

5. Turn the oven down to 350 and bake for an additional 50-55 minutes.

6. Let it cool on the counter for about an hour before popping it into the fridge to cool completely.

7. Serve with fresh whipped cream! :)

HOMEMADE PUMPKIN PIE SPICE:

1/4 cup cinnamon

2 Tbsp. ground ginger

2 tsp. nutmeg

2 tsp. ground glove

1 tsp. allspice

1/4 tsp. salt

Chicken Pot Pie

This recipe is amazing! So easy and delicious!

Watch my YouTube video tutorial!

https://www.youtube.com/watch?v=XuhODncEftU&t=37s

Ingredients: This makes 2 pot pies!

• 2 deep dish pie crusts (and 2 tops)

• 1 rotisserie chicken, picked apart (or you can use any cooked chicken you have on hand)

• 2 - 3 cups of chicken stock

• 1 diced onion

• Vegetables of your choice (a lot of times I chop and cook some fresh carrots and celery, but sometimes I use a bag of frozen veggies)

• 1/3 cup flour

• 1/3 cup butter

• Salt/pepper to taste

• 1/2 tsp. of poultry seasoning

• 1/4 cup heavy cream

• Egg wash (1 egg beaten with a splash of cream, milk, or water)

1. Bake the bottom pie crusts in a 375 degree oven for 10-15 minutes, just to give them a head start. They will not be all the way cooked.

2. In a large soup pot or dutch oven, cook the diced onion (and fresh veggies if that's what you're using) in the 1/3 cup of butter.

3. When they are nice and soft, add in the flour. Stir the flour around until you can't see any raw flour in the pot.

4. Slowly stir in the chicken stock. I always start with 2 cups, then slowly add more. If you add too much, it will be too thin.

5. Add in the chicken and (frozen veggies if that's what you're using). Let it thicken and get nice and hot.

6. Season with salt, pepper, and poultry seasoning.

7. Stir in the heavy cream. Take it off the heat and let it cool for about 5 minutes.

8. Pour the filling into the partially baked crusts. Cover the pies with the top crusts (see my YouTube video).

9. Cut several slits on the top of each pie. Brush them with egg wash, and season the tops with salt and pepper.

10. Bake them for about 40 minutes in the 375 degree oven. Keep your eye on them so they don't burn! :) Enjoy!

Crockpot Crack Chicken

This is such an easy recipe. Perfect for a busy week night!

Ingredients:

• 2 1/2 pounds of chicken breast

• 1 packet of Ranch seasoning

• 1 8 oz. package of cream cheese, diced

• A couple handfuls of cheddar cheese

• Crumbled bacon

• Green onions (optional)

1. Put the chicken, Ranch, and cream cheese in your crockpot. If you are using fresh chicken (not frozen), add in about 1/4 cup of chicken stock. If your chicken is frozen, you don't need to add any stock. Plenty of liquid will come out of the chicken.

2. Cook the chicken on low for 6-8 hours. If you are wanting to cook it in less time, you can cook it on high for 4-6 hours. If you choose to do this, add in the cream cheese about halfway through the cooking time.

3. After the chicken is cooked, shred it with 2 forks.

4. Add in some cheddar cheese and cooked crumbled bacon.

5. I serve mine with mashed potatoes because it is so good to mix it all together! Enjoy!