What's Goin On

It's been a few days since I've written, I've been busy! Monday my hubby had off work so I took the opportunity to make bows since he would be handling the one year old! It can definitely be difficult to do arts and crafts when you have a curious 15 month little girl wanting to look at everything!!

Been doing quite a bit of graphic design work, which is much easier to do than crafts with her around! I did some banners for Mark Condon Music's Facebook page, just a small paying project, but hey, paying none the less! Did some bulletins and a flyer for the church. I have even more church design to do tomorrow for a youth event. Then helping out someone from our church starting his website and wanting graphics! What a busy woman I am!


I have put several things on my Etsy Page, I haven't actually sold something on Etsy yet (which is kind of bumming me out), a few things to friends and church people, but nothing on the site yet. I have more on my Facebook Page, than Etsy, so if you see anything there you like let me know and we can work out payment and shipping on there no problem! I will be adding pictures of all the bows I made Monday, which is several different kinds including a few new ideas, some I like, a few I'm not crazy about, but someone else might be!


Other than that, tonight I made some delicious individual pot pies from scratch! One of me and the hubby's favorites! I like to do small ones instead of one big one, it just makes it better to me!! Here's the recipe the portion with different color font are where I make changes. 

• 1 recipe pastry for a 9 inch double crust pie (I admit I use pre-made store bought! For the individual pies I need two packages of pre-made)
• 4 boneless, skinless chicken breast halves (I chop them up before cooking, it's much easier to me)
• 1/2 cup chopped onion
• 1 teaspoon poultry seasoning (usually I just do seasoning salt and garlic and parsley)
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups frozen mixed vegetables, thawed
• 1 cup sliced fresh mushrooms
• salt and pepper to taste
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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
2. Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover (for more flavor I use chicken broth instead of water). Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken (I dice before cooking!).
3. In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
4. Lay one sheet of pastry in bottom of greased and floured pan (I do 6 small pie pans instead of one big one). Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
5. Bake in preheated oven for 50 minutes (if doing smaller ones start at 40 minutes), until pastry is golden brown. Classic Digital Cooking Thermometer And Timer

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 It's a pretty easy recipe, it's gets time consuming because I do the individual pies, but SO worth it! It's by far the best pot pie I've ever eaten, and all those I made it for agree!!


Well that's all for now! Sorry for the randomness!