chicken pot pie

i’m playing mom for the next few days until i head back out to school because mom and carter are currently on their 35 hour trek to provo, utah…which means I’m cooking dinner, taking and picking mitchell up from school, taking him to practices,and doing the laundry! i’m enjoying it! tonight for dinner i made my momma’s chicken pot pie. i remember her making this a lot when i was in school, i’ve always loved it (especially the crust!)!

1. get the meat off a rotisserie chicken

2. make the white sauce (with eggs, vegetables, and the chicken)

3. mix up the buttermilk crust

4. put it in the oven for 45 minutes (or until the crust on top is lightly browned)

For the Sauce:

1/2 a stick of butter

3-4 tablespoons flour

2 cups chicken broth

2 cups milk

1/2 a pack of frozen vegetables

1 rotisserie chicken

3 boiled eggs, sliced

salt and pepper, to taste

In a medium sized pot, melt the butter. Once it is melted, add the flour. Whisk it in until it makes a thick paste. Add the chicken broth and milk. Let it cook until it thickens (has to reach a slight boil first).  Then add the cut up chicken, boiled eggs, and the frozen vegetables (uncooked). Pour it into a big greased casserole dish.

For the Crust:

1/2 stick butter, melted

2 cups self-rising flour

1 cup buttermilk

Mix all the ingredients together and spoon it on top of the chicken mixture.  Bake  at 350 degrees for 45 minutes.

i love home. {and this dinner brings me home even if i am 2000 miles away from it}

we miss you here on heron way mom and carter! be careful of those texans :) just kidding (love you audrey, if you’re reading this!-p.s. i can’t wait to see you)


thank goodness for good directions and turnip greens.

one of the best weekends of my life was last weekend when korbin came to sweet home alabama. i wish we could rewind it and do it all over exactly the same.

dad had talked real big about how he was going to give korbin a good talking to, along with guns, breaking his two hands, etc… i was worried, but i knew dad would be sweet as sugar and he was. i texted carter as soon as me and korbin landed and said “tell dad no jokes”…he replied back, “he’s got a pistol in each pocket”. it has been a lot of fun listening to what dad was “gonna” do. supposively they (dad, carter, and mitchell) talked about handshakes all the way to the panama city airport (while mom sat in the passenger seat quiet and nervous for us-more for korbin) “If he does this…then this”. Well Korbin passed the handshake test with flying colors. Haha my family is so weird! I love it.

i’ve got a lot to update y’all on. but for now i’m gonna enjoy my house, the smell of it, my dogs, the sugary floor in the kitchen (evidence of me being in it all day-recipe soon!), thunderstorms, humidity, and most importantly my family.

highlights of summer 2010

– aunt susan came {hiking stewart falls sundance, utah}

-having sunday night baking parties

-living with becca {excuse our messy room}-korbin michael blunck

-mitchell bess came!

-going to a real rodeo

-going to my ward’s softball game {who almost won the intramural championship}

-having bonfires in the canyon

-participating in the world’s largest water balloon fight

it’s been a great summer. i’ve had a ton of fun and have absolutely loved it. but home, sweet, home sounds like heaven right now.

“don’t talk to her until she takes off her shoes”

Josh Sederholm cracks me up. He’s probably only 5’3 (I’m 5’8), but he’s hilarious. I wore these purple shoes to church on Sunday, which made me about 7 inches taller than him. And the shoes made me a little taller than Korbin, so his buddies told him “don’t talk to her until she takes off her shoes”, but he did anyway, he’s the best! but josh decided to have a little fashion show on the runway with my “cute, little” (mom :)) shoes!

embarrassing photo of the day

these made me laugh, i hope they make you laugh too.

these are the kinds of things i don’t want to forget. i was fixing to get into the shower after working out at the gym and was having some trouble getting my shirt off. i decided i looked like a gangster and had to show becca who insisted on snapping a few pictures for your enjoyment.

vanilla vanilla cupcakes

my art professor, dr. graham, kept telling me I was going to make cupcakes for the whole class on the last day of class ever since he found out i loved to bake. so the last day of class was thursday, so me and becca made these cute cupcakes on thursday. i had glanced over the recipe and saw “line a 12-cup muffin tin with liners” (now that i look at it, it says two 12 cup muffin tins). So we thought the recipe only made a dozen, so we started to double it. That meant a pound of butter, 6 cups of flour, 4 cups of sugar…oh my goodness. We both looked at the recipe at the same time and found out that it really made 2 dozen with a single recipe, we had already started with the double recipe, so it was a day full of making and decorating 48 cupcakes!

I got this recipe from “The Complete Magnolia Bakery Cookbook” that Mrs. Beverly got me for my birthday last year. I love it. I want to go to the bakery (that is in NY) and bring Mom and Mrs. Beverly along.

Magnolia’s Vanilla Cupcakes

“Everyone was always asking us which was the most popular cupcake at the bakery.  Most people were surprised that it was what we called the vanilla vanilla-the vanilla cupcake with the vanilla icing (and the most popular color for the icing was pink.)”

For the Cupcakes:

1 1/2 cups self rising flour

1 1/4 cups all purpose flour

1 cup (2 sticks), unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla

Preheat oven to 350 degrees.  Line two muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside.

In a large bowl, on medium speed cream the butter until smooth.  Add the sugar gradually and beat until fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the dry ingredients in three parts, alternating with the milk and the vanilla.  With each addition, beat until the ingredients are incorporated, but do not overbeat.  Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.  Fill the liners 3/4 full. Bake for 20-25 minutes, or until cake tester comes out clean.  Cool the cup cakes for 15 minutes in the pan and then remove them from the tin.  Cool completely before icing.

For the Icing:

1 cup unsalted butter, softened

6-8 cups powdered sugar

1/2 cup milk

2 teaspoons vanilla

Place the butter in a large mixing bowl.  Add 4 cups of the sugar and then the milk and vanilla.  On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.  Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.  You may not need to add all of the sugar.  If desired, add a few drops of food coloring and mix thoroughly.  Use and store the icing at room temperature because icing will set if chilled.  Icing can be stored in an airtight container for up to 3 days!

8 days

have i ever told ya’ll i’m in love with alabama? nothing else compares to it. 8 days and i’ll be back!

and for all those who are wondering, yes the boy is coming :) i don’t know how so many people know about this already, because i haven’t told anybody. but be ready, because he’s awesome.