Here’s a little recap of what we were up to in January:
January 10th was Dennis & Lisa’s 25th wedding anniversary as well as Dennis’ birthday!
We shared our Instant Pot Potato Soup recipe which has become a favorite quick dinner on a cold evening.
Alissa shared her 2023 reading challenge. She’s quickly working her way through the challenge. You can follow her read and currently reading books page for updates.
It was best January ever for sales in our store! We got some fantastic reviews & a good customer service badge from Etsy!
Dennis made quite a few hearts, and eggs while Alissa made some pillows, mugs, and treat containers!
We shared some custom order updates on our Facebook & Instagram
1/2lb fingerling potatoes (the little colored potatoes)
Dijon Cream Sauce
1 tbs butter
2 tsp garlic powder
1 cup chicken broth
4 tbs dijon mustard
2 tsp Italian seasoning
1 c heavy cream
1 tbs water
1 tbs corn starch
Salt and Pepper to taste
Directions
Preheat oven to 375°
Wash and cube potatoes. Place in a large bowl and coat with oil; set aside. In the same bowl, add chicken & coat with oil; set aside.
In a medium skillet melt 1tbs butter over medium heat and drizzle in a little oil. Add in potatoes and allow to brown and get crispy (3-4 minutes on each side). Set aside when done.
While potatoes are cooking, add remaining butter to a Dutch oven and melt over medium heat. Drizzle a little oil in Dutch oven (you don’t need much, maybe half a tablespoon), add chicken & cook until browned (3-4 minutes on each side). Set aside.
Melt 1tbs butter in Dutch oven. Add garlic powder, chicken broth, dijon mustard, Italian seasoning, and heavy whipping cream; bring to a boil.
In a small bowl, stir together 1tbs water and 1tbs corn starch. Add to boiling sauce & whisk to combine. Reduce to simmer and allow to cook 3 minutes or until thickened.
Add chicken & potatoes to dijon sauce & bake for 15 to 20 minutes.
Serve and Enjoy!
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2c warm water (about 105°; don’t make it too hot or you’ll kill the yeast)
1 tbs rapid-rise yeast
2 1/2 tsp granulated sugar
5c (approximately) flour
2 1/2 tsp salt
olive oil
2 tbs melted butter
Directions
Preheat oven to 400°
Fill a small bowl with the water and add the yeast and sugar. Stir to combine & set aside for 5 minutes or until foamy on top.
In a stand mixer with a paddle attachment, combine 2 cups of flour and the salt.
Set the mixer to the lowest speed or the “stir” setting and pour the activated yeast into the flour/salt mixture.
Once that is mixed, keep the mixer running and add the flour in a half a cup at a time until the dough is smooth but not sticky. You may need to bump the mixer speed up a little bit if it seems to be struggling. You shouldn’t need to put it past the 2nd speed setting.
Leave dough in mixer bowl & form into a ball. Using a pastry brush coat the dough with olive oil. Cover & let rise for 45 minutes.
Turn dough out onto a well-floured surface. Split the dough in two and set half aside. With the first half form a rectangle and gently roll is out to about 15 inches long. Turn both ends in a little and pinch the seems closed. Flip the dough loaf over and gently round the ends with your hands. Place on a prepared cookie sheet.
Repeat step 6 with the second half of dough.
Make 3 diagonal cuts on the top of each loaf and then cover and let rise for 30 minutes.
Bake 18-25 minutes (mine usually takes about 20). Remove from oven & brush the tops of each loaf with melted butter.
Serve and Enjoy!
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Cut cream cheese into small cubes and set aside to soften. Spray bottom of Instant Pot insert with cooking spray or lightly oil.
Wash and dice potatoes; put directly into pot. Pour in chicken broth and all seasonings. Stir.
Place lid on pot and set to sealing. Cook for 10 minutes on HIGH.
When cook time is up let the pressure naturally release for 10 minutes and then quick release remaining pressure. While letting the pressure release manually cook the bacon & in a small bowl mix the milk & cornstarch.
Remove lid from the pot & set to saute. Once the soup is simmering pour in the cornstarch mixture and stir. Add in the cream cheese and cheddar cheese, stirring until melted (about 4 minutes).
Turn off Instant Pot and allow to cool about 10 minutes before serving.
Top with crumbled bacon & chives.
Serve and Enjoy!
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1 15 oz can of sweet potatoes (with nothing added); drained
3 tbs margarine cut into cubes
1-2 tsp cinnamon
1/4 cup brown sugar; packed
1 cup crushed pecans
Preheat oven to 350° and grease a 9×13 casserole dish
Directions
Pour sweet potatoes in a large bowl & add margarine, cinnamon, & brown sugar.
Mix with hand mixer until combined.
Pour into casserole dish and use the back of a spoon to smooth out the top.
Sprinkle crushed pecans and extras cinnamon to taste over the top.
Bake for 30 minutes
Serve and Enjoy!
To Make Ahead:
Follow all directions but don’t bake it. Instead, cover & refrigerate. When ready to bake remove from fridge & allow to reach room temp (about 20 minutes) then bake according to directions above.
Preheat oven to 450° if you made your own pie crust; if using store bought then preheat oven to 350°. Grease 9 inch pie plate. We use this recipe.
Put apple cubes in a large bowl and add the sugar and cinnamon. Stir until the apples are fully coats and then set aside.
Put the butter in a medium sized bowl and add the sugar.
Sift the flour and cinnamon into the butter and sugar. Stir until crumbly.
If using homemade pie crust: you want to put it in your pie plate and bake at 450° for 10 minutes when this is done turn the oven down to 350°. If using store bought pie crust: put the crust in your pie plate; don’t prebake.
Pour apple filling into pie plate and cover evenly with crumbs*
Bake at 350° for 30 minutes or until the edges look golden brown.
* If I have left over pie crust I’ll sometimes cut that and use it on top of my pie over top of the crumb filling. You can make a design or do the standard lattice.
3/4 cup Crisco shortening (I used the sticks of Crisco & cut it into cubes)
3-6 tbs cold water
Directions
Sift flour into a large bowl and sprinkle table salt over top.
Cut shortening into the flour until the shortening pieces are the size of peas (I use a butter knife in each hand and make slicing motions into the flour).
Add water one tablespoon at a time until all the Crisco “peas” are moistened. You don’t want to use too much water, you only need enough to form a ball from the dough. Be sure that you don’t overmix, the crust will get tough.
Form the dough into a ball and set out on a floured surface.
Cut the dough ball in half and roll up each half into a ball. Set one half aside.
Using a rolling pin (we recommend this one to ensure you get the right thickness) roll out each half of your dough to 1/8″ thick.
If using a pie recipe that requires the entirety of the pie to be baked then follow those specific directions for baking the crust.
For Pastry Filling: Bake at 450° for 10-12 minutes and let cool completely before filling.
To Freeze: After rolling out pie dough flour the top, flip the dough over & flour the back. Lay out a large piece of shrink wrap on a clean surface and gently lay the pie dough onto the shrink wrap. Fold one end of shrink wrap over an edge of the dough and gently roll up the dough so that there is shrink wrap between rolled layers & on the outside of the dough roll. Let warm up a little before unrolling.
Using a fork, poke holes in each potato. Then put the potatoes in a microwave safe dish and cook on high for 7-8 minutes. You know they’re done if you can easily stick them with a fork. * potatoes will be hot*
Cut each potato in half the long way and carefully scoop the insides out into a large bowl. Make sure not to get too close to the skin, you want to leave some potato around the edges and bottom so it doesn’t tear.
Place the skins upside down on your air fryer tray/basket. Lightly oil the skins and sprinkle with a little salt. Place in air fryer at 350° for 4-5 minutes to make the skin a little crispy.
While the skins are cooking mash up the potatoes until they’ve reached your desired consistency.
Add sour cream, 1/4 cup cheese, and bacon to the potatoes. Stir until combined.
When skins are done turn them over and use a spoon to fill each one with the potato filling.
Cook potatoes in air fryer at 400° for 8 minutes.
Add remaining 1/4 cup of cheese on top of potatoes and return to air fryer at 400° for 2 more minutes.
Assorted toppings of choice: olives, tomatoes, taco sauce, salsa, etc.
Directions
Preheat oven to 350°
Spray pie place with cooking spray & get crescent rolls and sour cream out of fridge to warm up a little.
In a large skillet add ground beef and taco seasoning.
Cook ground beef until thoroughly browned; about 7-10 minutes.
Drain grease from cooked beef (if necessary) and set aside.
Remove crescent rolls from packaging and gently shape them into the pie plate like a pie crust. (This doesn’t have to be perfect, just try to cover the bottom and sides of the plate as best you can.)
Spring crust with about 1-1 1/2 cups of crushed Fritos; the amount can vary by preference & size of pie plate.
Scoop ground beef over top of Fritos.
Spread sour cream over beef evenly and then top with shredded cheese.
Bake 20-25 minutes
Cut up or shred lettuce and assorted toppings while pie is cooling.
How to get crispy pierogies in the air fryer fast.
Ingredients
1 bag or box of frozen pierogies
Cooking spray or 1 tbs of Olive Oil
Directions
If using Olive Oil be sure to coat both sides of pierogie in the oil, if using cooking spray give each side a quick spray to coat.
Place pierogies in single layer in air fryer basket or on air fryer tray. If they overlap they won’t cook as thoroughly.
Cook for 5 minutes at 340°
Flip pierogies and cook for another 5 minutes.
Serve and Enjoy!
Stay up to date on coupons and new recipes by joining our email list! You can subscribe here & stay up to date on all the happenings here at Cherished Cottage.
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