Archive | Ashlee

Chicken Pot Pie

Here is a wonderful (easy) recipe for one of my favorite comfort foods: Chicken Pot Pie



2-3 Chicken Breasts
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 cup Milk
1/2 package frozen Peas and Carrots (or other veggie mix)
2 Refrigerated Pie Crusts*

Cook and cube your chicken.  Cook veggies according to directions on package.  Combine soups and milk, and stir in chicken and veggies.  Spread one pie crust in a 9″ pie dish.  Pour in chicken mixture.  Top with the other pie crust and flute the edges.  Bake at 350 degrees for 35-40 minutes.

*Lately I have been making my own pie crusts from scratch using THIS RECIPE from Better Homes and Gardens.  When I do this, I usually bake my pot pie longer – closer to 50 minutes to get the crust nice and golden brown.


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Family Reunion Cup Holder

Our summers usually have several family reunions.  This weekend we are headed to another one!  One of the trickiest parts of having a large group together is cups.  There is always tons of cups all over!  Ashlee has come up with the perfect solution to help us out this year!  It’s the perfect Family Reunion Cup Holder!


These are very useful at large gatherings, and they are simple to make!  Just follow the steps below to make a cup holder that holds 20 cups (5 on each side).

#1 Buy your materials
You’ll need one 4″ x 4″ post about 25″ long, twenty 4″ long nails, and one base board (about 12″ x 12″ x 1″)

#2 Sand the boards

#3 Paint the boards

#4 Mark the nail locations at 5″ apart (depending on your cup size)

#5 Drill holes on the marks to prevent the board from splitting.  Remember to drill at an angle!

#6 Insert nails

#7 Attach post to base

#8 Drill a hole in the top for a marker holder, if desired.

#9 Wipe off the nails so they are clean and enjoy!

Use the marker to write names on the side of the cup and put initials on the bottom.  That way each person can quickly find their own cup.

Oh, and remind everyone to rinse their cups out before they hang them on the holder (especially if they were just drinking any beverage other than water.)

We hope you enjoy all of your family reunions and parties this summer!

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Brownie Ice Cream Cupcakes

You have to try these Brownie Ice Cream Cupcakes some time!  Follow the simple instructions below and enjoy!


Place foil cupcake liners* into a cupcake pan.  Make a brownie mix following the instructions on the box.  Spoon 1 tablespoon batter into each liner in the cupcake tray.  One regular “family size” brownie mix will give you about 36 cupcakes.  Bake at 350 degrees for 12-15 minutes or until a toothpick comes out clean.  Let cool completely.  Get ice cream out of freezer and let soften.  Place soft ice cream in a bowl and stir until smooth.  Spoon ice cream into each cupcake.  Place in freezer until hard.  Take out of the freezer and enjoy!

*Side note: if you use paper cupcake liners, the brownie doesn’t come out very good.  We found that if you place them in the microwave for about five seconds then they come out easier.  But the easiest way is just to use foil cupcake liners because they peal off without any trouble.

Our family loves vanilla ice cream with brownies, but you can try any flavor!  Try mint chip ice cream with brownie cupcakes and sprinkle Andes Mint Chips on top.  YUM!

This project was inspired by: Brownie Bottom Ice Cream Cake

You might also enjoy Ice Cream Pies

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