Mom’s Chicken Pot Pie

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

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1/2 tsp. salt

1/4 tsp. ground black pepper

1-3/4 cups chicken broth

2/3 cup milk

2 cups chopped cooked chicken

14.5-oz. can peas and carrots

15-oz. can whole new potatoes, drained

15-oz. package prepared double-crust pie pastry

Preheat the oven to 425 degrees. Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes. Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.

Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.

Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place the pie plate on a baking sheet.

Bake in a preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and the filling thicken at room temperature for 15 to 20 minutes before cutting.



Mom’s Baked Beans

4 slices bacon

1 onion, diced

2 (28-oz.) cans baked beans

3 Tbsp. molasses

2 Tbsp. prepared mustard

1/4 tsp. salt

1/2 cup diced tomatoes

3/4 cup brown sugar

1 Tbsp. dry mustard

1/2 cup chopped cooked ham

Preheat the oven to 350 degrees. Place bacon and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a large bowl combine beans, molasses, mustard, salt, tomatoes, brown sugar, dry mustard, ham, onions and crumbled bacon. Mix well and transfer to a 2-quart casserole dish.

Bake in a preheated oven, covered, for 1 hour. Uncover and bake for 1 hour more.



Mom’s Favorite Baked Mac and Cheese

2 Tbsp. butter

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

2 cups milk

3/4 tsp. salt

1/2 tsp. dry mustard

1/4 tsp. ground black pepper

8-oz. package elbow macaroni

2 cups shredded sharp Cheddar cheese

8-oz. package processed American cheese, cut into strips

Preheat the oven to 350 degrees. Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook for 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.

Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente, then drain.

Add the cheddar and American cheeses to the milk mixture and stir until cheese melts. Combine macaroni and cheese sauce in a 2-quart baking dish and mix well.

Bake in a preheated oven for 30 minutes or until hot and bubbly. Let cool for 10 minutes before serving.



Mom’s Cheesecake Cookie Bars

2 cups all-purpose flour

1 cup chopped walnuts

2/3 cup butter

2/3 cup brown sugar

2 (8-oz.) packages cream cheese, softened

1/2 cup white sugar

2 eggs

1/4 cup milk

1 tsp. vanilla extract

2 Tbsp. lemon juice

Preheat the oven to 350 degrees. Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture.

Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.

Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract and mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture. Bake in the hot oven until set, about 25 minutes.