Here are the recipes from this morning's show :)

INDIVIDUAL CHICKEN POT PIES

HOMEMADE POPPYSEED DRESSING

CANDIED PECANS

INDIVIDUAL CHICKEN POT PIES

4 chicken breasts, cooked and chopped

2 cans cream chicken soup

½ cup heavy whipping cream

1 ½ soup can full milk ((I use whole)

1 bag frozen peas & carrots or 1 bag frozen mixed veggies

Garlic powder, onion powder, salt and pepper to taste (about 1T each)

1 t. Thyme

2 boxes of refrigerated piecrusts

10-12 individual casserole dishes

For Crust:

1 egg, beaten

1 t. water

Mix all the above ingredients except the egg, water and piecrust and simmer on low for about 20 minutes.  You may simmer up to an hour.  Turn each casserole dish upside down and use a paring knife to cut the shape of each crust.  Pour mixture into each individually greased dish and place crust on top of each.  Poke a few holes in each crust with a fork then mix egg and water and brush on top of each crust.  Place casserole dishes on 2 large cookie sheets and bake them at 375 for about 25 minutes or until crust is light brown.  I like to broil mine for just a minute or two so the crust is nice and crisp.  Watch it closely if you broil the top!  Let them sit 5-10 minutes before serving.

HOMEMADE POPPY SEED DRESSING

¾ cups white vinegar

1 ½ cups Canola oil

¾ cups white sugar

2 tablespoons sweet onion, rough chopped

1 teaspoon salt

½ teaspoon dry mustard

1 ½ poppy seeds

Place all ingredients in a blender and blend on high for 1 minute.  Place in a jar or container with a tight-fitting lid.  This makes about 8 servings and will last in the fridge for a week.

Place fresh spinach on salad plates and top with canned mandarin oranges, drained,  and fresh sliced strawberries.  Top with candied pecans and poppy seed dressing.  Delicious!

CANDIED PECANS

½ cup brown sugar

¼ teaspoon salt

¼ teaspoon cinnamon

2 tablespoons water

1 cup chopped pecans or pecan halves

Combine first 4 ingredients in a skillet and cook over medium heat for 1-½ minutes.  Add the pecans and cook for an additional 3 minutes, stirring constantly.  Pour out onto parchment paper and let them cool.  Place them in an airtight container.