Chicken Pot Pie

This was delicious using left over shredded crockpot chicken 
A day ahead: cook 2 chicken breasts with seasonings ( I used McCormick Grill Mates Montreal Chicken) and a little water in crockpot on high 3 hours then turned to low 3 hours or so.  Chicken should be very tender and fall apart.

Chicken Pot Pie
1 cup sliced carrots,
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery salt
1 3/4 cups chicken broth
2/3 cup milk

1 unbaked pie crust

Prepare pie crust:  2/3 cup lard or shortening, 2 cups flour,  1 tsp salt, 5-6 TBS cold water
Mix shortening and salt, then cut in the flour using 2 knives until flour looks like small peas.
Mix in cold water just enough until dough can be shaped.  Roll out and set aside.

Cook carrots, sliced celery, and frozen peas in saucepan with enough water to cover.  Simmer about 15 minutes until tender.

Saute onions in butter until clear.  Stir in flour, salt, pepper, celery seed.  Slowly stir in chicken broth and milk.  (I didn't have any chicken broth so I used the vegetable broth from the cooked carrots/peas/celery) Simmer on med low heat until thick.  Add chicken and cooked veggies.

Transfer to casserole dish. cover with pie crust.  Make slits in crust to allow steam to vent.
Bake at 425 for 30 minutes until golden brown  -may need to cover crust the last 10 minutes to keep from getting too dark.

White Chocolate Chip Cranberry Cookies

White Chocolate Chip Cranberry Cookies

1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp bakin soda
1/4 tsp salt
1 cup old fashioned rolled oats
1 cup white chocolate chips  -Not white baking chips
1 cup dried cranberries

Cream butter and sugars about 3 minutes, add egg and vanilla.  Add flour, soda, baking powder and salt.  Mix well.  Stir in oats, chips and cranberries.

Bake on Silpat at 350 (or 375 on parchment lined baking sheet)  until golden about 10 minutes.  Cool 2 minutes then transfer to wire cooling rack.
Makes 24 cookies  Recipe adapted from browneyedbaker.com

McCormick Spiced Pumpkin Cupcakes -Taste of Home

Spiced Pumpkin Cupcakes -(from my days before the Shift)
  -not gluten free but could be
Super moist and delicious!

1 pkg Yellow Cake Mix
1 pkg Vanilla Instant Pudding small box
1 cup canned pumpkin
1/2 cup water
1/2 cup oil
3 eggs
1 1/2 tsp McCormick ground Cinnamon
1 tsp McCormick ground Cloves
1 tsp McCormick pure Vanilla Extract

Beat all ingredients on low speed 1or 2 min than on medium speed 2 minutes. Fill muffin cups 2/3 full.  (I use Demarle large muffin flexipan.  You don't have to grease the cups and the cupcakes plop out perfectly everytime.)
Bake 350  (or 325 if using Demarle pan) for 20  minutes (or until toothpick comes out clean)

Frosting:
8 oz Cream Cheese softened
1/4 cup butter softened
1 tsp Vanilla Extract
1/4 tsp Ground cloves
Beat above ingredients until light and fluffy.
Add 2 cups powdered sugar
Stir until smooth