Trick or Treat, Smell my Feet, Give me Something Good to Eat! [Video]
With Halloween just a few days away, we figured we’d give the team a real treat today; Chicken Pot Pie, Salad, Garlic Green Beans, and Pumpkin Poke Cake -- In honor of National Pumpkin Day today! This might be one of the best treats the team has ever had, but we also dug a little deeper to find out about the worst treats they’ve had. Find out in our video, and try this treat with the recipes below!
Chicken Pot Pie
- 1/3 cup unsalted butter
- 1/2 cup chopped celery
- 1/2 cup chopped yellow onion
- 1/3 cup (about 1 1/2 oz.) all-purpose flour
- 2 3/4 cups chicken broth
- 3 1/2 cups chopped cooked chicken
- 1 (10-oz.) pkg. frozen mixed vegetables, thawed
- 3 hard-cooked eggs, peeled and chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg, lightly beaten
- Preheat oven to 400°F. Melt butter in a large heavy saucepan over medium-high. Add celery and onion, and cook, stirring often, until softened, about 6 minutes. Add flour, and cook, stirring constantly, 1 minute. Slowly stir in broth. Reduce heat to medium, and cook, stirring constantly, until mixture is thickened and bubbly. Stir in chicken, vegetables, hard-cooked eggs, salt, and pepper. Transfer mixture to a lightly greased 11- x 7-inch (2-quart) baking dish..
- Place the Pastry on a lightly floured surface, and roll out into a 1/8-inch-thick rectangle. Cut Pastry into 3/4-inch-wide strips, and arrange strips in a lattice design over the top of the chicken mixture. Lightly brush Pastry strips with beaten egg.
- Bake in preheated oven until golden brown and bubbly, 35 to 40 minutes.
Recipe courtesy of: myrecipes
Pumpkin Poke Cake
- 1 yellow cake mix
- 1 14 oz can of pumpkin puree
- 1 tsp pumpkin pie spice
- 1 14 oz can of sweetened condensed milk
- 1 12 oz jar of caramel topping
- 1 8 oz container of Cool Whip
- 1 tsp cinnamon
- 4 Heath or Skor candy bars crushed into bits
- Preheat oven to 350.
- Mix together the yellow cake mix, pumpkin puree, and pumpkin pie spice until it forms a batter.
- Pour into a well-greased 9x13 pan. Bake for 35-45 minutes, until a toothpick inserted in the middle of the cake comes out clean.
- Let cool completely.
- Using the bottom of the handle of a wooden spoon, poke holes all over the top of the cake (about 1 inch apart).
- Mix together sweetened condensed milk and 1/2 of the jar of caramel topping. Pour evenly over the cake.
- Cover and chill in the fridge for 1 hour.
- Right before serving, mix the Cool Whip and cinnamon. Spread over the top of the cake.
- Sprinkle Heath or Skor bits over the top of the cake and drizzle with the remaining caramel topping.
Recipe courtesy of: Favorite Family Recipes