Chicken Pot Pie

This recipe makes TWO 9" pie plate chicken pot pies. Perfect to freeze, use as leftovers, or to give to someone who could use a home-cooked meal. :)

4 Pillsbury refrigerated pie crusts (sold in packages of 2)

2 cans of cream of chicken soup

1 bag of frozen mixed vegetables (carrots, corn, peas, and cut green beans is what I use)

1 15 oz. can of diced chicken OR 3 boneless skinless chicken breasts (cooked and diced)

Press one pie crust into the bottom of each pie plate. In a large mixing bowl, stir together chicken, vegetables and soup. Divide into pie plates. Place another pie crust over each of the pot pies, pressing edges down with a fork. Cut a slit in the top of each pot pie to let out steam (otherwise you'll have a mess!). Bake on 350 for 60 minutes or until the top crust is lightly browned and flaky. Enjoy!

Gob Cake

Cake
One box of pudding chocolate or chocolate fudge cake mix

Mix batter according to directions, adding an extra egg. Divide batter into two 9x13 jelly roll pans. Bake according to directions and cool completely.

Filling
1 stick margarine (softened)
1 cup sugar
½ cup Crisco
Pinch salt
1 tsp vanilla
1/2 cup milk
4 Tbsp. flour

Cream first four ingredients well. Slowly add vanilla and milk. Add flour. Beat on high 5 minutes until dissolved.

Place one jelly roll cake on tray. Spread filling on top of the cake, and top with the second jelly roll cake. Enjoy!

Cheesy Scalloped Potatoes

½ stick of butter
2 T flour, heaping
3 c. milk
1 lb. chopped Velveeta cheese
10 large potatoes

Melt butter – add flour. Add milk, salt & pepper, continuously stirring. Add chopped Velveeta cheese. Continue to stir until melted. In a separate pot, slice potatoes and boil until tender. Drain potatoes and place into 9 x 13 pan. Pour melted cheese over the potatoes; do not stir. Bake at 350 for 20 mins or until edges begin to brown.

Chunky Salsa Dip

10 roma tomatoes
2 bunches of green onions
2 avocados
2 c. mild cheddar cheese (thickly shredded - not finely shredded)
12 oz. red or green taco sauce

Dice the tomatoes, getting rid of any seeds and juice. Dice the green onions. Dice the avocados. Put all ingredients in a large bowl and GENTLY stir until thoroughly mixed. Do not over stir - ingredients will mush together - yuck! Serve with tortilla chips. If attending a party, double the recipe - it will be such a hit, you'll need the extra!

Tips:

• The avocado peeler from Pampered Chef is a great, no mess way to dice the avocados: http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=18951&categoryCode=KW.
  
• If you've never diced an avocado, here is a "how to" video courtesy of YouTube: http://www.youtube.com/watch?v=HQpAfKjxcak&feature=related.
  
• Chunky Salsa Dip is great served on top of hamburgers or grilled chicken breasts.

Welcome to 101 Delish Dishes

Welcome! As a young professional, I often find that when it comes to getting dinner on the table, whether it's just for me, or if I'm having company over, I'm always scrambling to find something simple, but delicious to delight our taste buds!

As an entrepreneur, I've decided to build a cookbook for folks just like us! But, before the recipes go to market, I want to get feedback from you!

Please try out the recipes, let me know if you like the dish or not, and if you could change something (or you were innovative with the recipe), let me know - I'm open to suggestions!

I promise the recipes will be simple, with as few ingredients as possible, and if you take these delish dishes to a party, you're sure to get compliments!

Enjoy the delightful, delish dishes!