Sarah's Test Kitchen

Few things are more comforting than crescent rolls with yummy chicken goodness. There are many ways you can make chicken pot pie. I've tried several ways and the winning method was one I adapted by taking some from Joanna Gaines' recipe and some from another recipe I already had. I've made it with ready-made pie crust - both one-crust and two-crust. It just pales in comparison to the crescent roll top. I love how you can customize the dish to however small or large you want. You might even want to add hard boiled egg! That would be a "No" for my husband, but bring on more peas and he's happy. It's definitely a great supper for any time of the year! Our Favorite Chicken Pot Pie

Molly loves sea salt caramel and pumpkin, so of course I heard this recipe calling her name and decided to make it for her birthday! So, the test-kitchen blogger that I aspire to be, decided to tackle it under the pressure of a life event... Let me first give a shoutout to my beloved online recipe book app yummly.com . I type in ingredients I want to use and it pulls up all kinds of options and allows you to customize your search. This recipe looked easy and fun and Molly was up for a surprise so here I go.  I did use canned pumpkin for the puree and it worked out great. The cake was actually amazing - came out clean and moist (sour cream helped this). There was, however, an issue with the "caramel filling." The instructions explicitly say to keep the mixture from the edges of the pan. Ok. So when I did, it created this goup (see my pic) that stayed goupy when you cut into it. Also when you look at the picture in the recipe, obviously the filling/goup touched the edge of the ...

I got creative with the title of this recipe variation! It evolved from "low-carb egg muffins" to an easier version in execution and clean-up, with a much higher yield. The recipe from Eat Drink Love is great, no doubt, and the muffins are an awesome idea. But I got tired of using and cleaning the muffin pan. Also, as I started making them on the weekends and then freezing them, they became my husband Dwayne's go-to weekday breakfast. Clearly, if I wanted to partake, 6 muffins simply weren't enough.  So here's how I altered it... I use 1/4 C of onions and green peppers. I buy frozen spinach so I can grab a handful whenever I need it. I saute it along with the frozen chopped onions and peppers (I buy them ahead to chop and freeze). I often skip the garlic, but when I use it I use the  jarred kind. I use 12-14 eggs and 1/2 C or so of milk (any kind)! With this much egg ingredient I use about 1 tsp of salt and pepper to taste. For the protein (or leave it out for a ...

I discovered Ree Drummond on one of those baking contest shows on Food Network . I learned she is author of the Pioneer Woman cookbooks . I love them becuase they have so many pictures! 😃 Her King Ranch Chicken is one of my favorites. It makes a huge amount so it's great for a crowd. I made it anyway for just the two of us and froze the rest in portions. If you like Mexican food this casserole is one you should definitely try. I would disagree, however, that a 9x13 dish is large enough. You could consider either lessening the ingredients or putting it in a 10x14 dish instead. I used a deep 9x13 aluminum pan this time and didn't use all the sauce. I always saute the veggies because who has the time to finely dice anything, plus they taste better that way. Here's a hint about preparing the chicken: I buy a rotisserie chicken from Sam's or Walmart and put up bags of 2 cups each in the freezer. Then I pull out however much I need for all kinds of recipes.  I also think it ...