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The first recipe I ever shared on my blog was when Holly Holderman (fabric designer and owner of Lakehouse Drygoods) asked me (me???) to be a part of her 12 Dazzling Delicious Desserts. Big name designers (and me) were featured each day with our dazzling delicious desserts. The dessert I chose was Quick Italian Cream Cake from the December issue of Southern Living Magazine. I only make it at Christmas for my quilting friends, and for my family as a dessert for our Christmas dinner. It really is quick and easy to make, and it's soooooo good! Click here to see the recipe and the post.
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Chicken, Bacon, Ranch Pizza:
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Nell's Chicken Pot Pie
1 package of Pillsbury Pie Crust that you unfold. There are 2 to a package.
2 cups of cooked chicken (with garlic, salt, and pepper)
1 medium can of Veg All (carrots, green beans, potatoes, and peas)
1 can of Cream of Mushroom Soup
1/4 Cup of milk
Non-stick cooking spray
Preheat oven to 400 degrees
Spray bottom of deep dish pie pan with Non-stick cooking spray.
Unroll a pie crust and place it in the bottom of your pan.
Mix all of the ingredients together in a bowl.
Pour onto the bottom pie crust.
Unroll the other pie crust. Place it on the top of your filling and press the edges together.
With a fork, poke some holes in the top crust to let out steam.
Bake in 400 degree oven until crust is golden brown.
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My busy little quilting friends said...