Chicken Pot Pie

Ingredients
1 sheet frozen puff pastry, thawed
1 1/3 cups frozen peas and carrots
2/3 cup frozen corn kernels
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 teaspoon crumbled dried thyme, or to taste
2 cups diced cooked chicken
salt and ground black pepper to taste

Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.
3.Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
4.Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
5.Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
6.Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.

Lemon Cheesecake

Ingredients
1 (9 inch) deep dish pie crust
1 (4.3 ounce) package non-instant lemon pudding mix
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar

Directions
1.Prepare pudding mix according to package directions for pie filling. When pudding begins to boil, turn heat to low and mix in cream cheese and sugar. Stir until cream cheese is completely blended into mixture. Pour mixture into crust. Chill at least 1 hour before serving.

Macaroons

Ingredients
10 cups flaked coconut
2 cups all-purpose flour
1/2 teaspoon salt
2 2/3 cups sweetened condensed milk
4 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1 tablespoon milk

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.In a large bowl, stir together the coconut, flour and salt. Stir in the sweetened condensed milk and vanilla until everything is well blended. Drop by heaping spoonfuls onto the prepared pan.
3.Bake for 12 to 15 minutes in the preheated oven, until coconut is sufficiently toasted. Immediately remove from cookie sheets to cool on wire racks.
4.In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips and milk, stirring frequently until smooth. Remove from heat and set aside to cool. Dip cooled cookies halfway into the chocolate and scrape off excess onto the side of the bowl. Place onto waxed paper until set.

New Direction

Hey Loves!!

I know its been a while but I've take some time off to work on Southern Charm!

Southern Charm is a my homebased bakery catering & delivering especially to the Jackson, Miss Metro Area. I also ship my cookies, bars, brownies, and candies across the United States.

Southern Charm can be reached on Facebook as well as Twitter.

I'm also in the process of creating a website but until then, I created a blog; Southern Charm Sweets: A Bakery & Candy Shop.

With that being said I've decided to chage the direction of this blog.

I'm going to focus more on quick and easy recipes.

If you have any suggestions, I would love to hear them.

Stuffed Shells