Hey Craft Warehouse fans, Michelle here sharing something a little different today. Have you seen these awesome little casserole dishes available at Craft Warehouse?


I love them, so fun, they come in a rainbow of colors and a perfect size for an individual casserole or small dessert to share. Today I want to share with you a couple of simple recipes perfect for these sweet little casserole dishes. They are also a perfect size for a hostess or house warming gift, especially when you add a little wooden spoon and attach a recipe to be used in it.




First up is an individual size Chicken Pot Pie.

Mini Chicken Pot Pie Recipe

    ¼ cup   Carrots, chopped
    ¼ cup   Celery, chopped
    ½ cup   Potatoes, cut into small cubes
    ½ cup   Cooked chicken, shredded
    ½ cup   Cream of chicken soup, thinned slightly with water
    Italian seaonsing to taste
    Pie pastry
    1   Egg white, lightly beaten

Directions:

Roll out your pie pastry and gently press in to line the casserole dish, I used a premade pie pastry and just rolled it out and pressed inside. Then I used kitchen shears to trim off the excess.


In a bowl combine carrots, celery, potatoes, and chicken and mix until blended. Once mixed spoon mixture into casserole dish .



Thin cream of chicken soup with a little water and stir in Italian seasoning to taste, pour over chicken and vegetable mixture in casserole dish.


Use the excess pie pastry and roll out enough to cover the top of the pie, be careful to make sure it’s not too thick or it will not cook through. Lay the pastry on top of the pie and pinch the edges of the top and bottom pastry together. If so desired use a fork to press down the edges of the pastry. Use a knife to cut a few slits in the top of the pastry. Brush the top of the pastry with a bit of egg white.


Bake in an oven preheated to 350 ° for 25 minutes or until golden brown on top.


Let stand 5 minutes before serving and be cautious because it inside of the pie will be hot! If you’re not able to enjoy the entire pie in one sitting, simply place the lid of the casserole dish on the casserole and place in the fridge for later. These casserole dishes are oven safe and microwave safe so are great for reheating.

Now that dinner is done, let’s make some apple crisp for dessert, also made in one of these casserole dishes.

Mini Apple Crisp Recipe (Original recipe found here)

    1 medium tart apple, cored, peeled and thinly sliced
    1 Tablespoon    Lemon juice
    2 Tablespoons   Quick cooking oats
    2 Tablespoons   Brown sugar
    2 Tablespoons   Butter, melted
    ½ Teaspoon       cinnamon
    

Directions:

Place sliced apples in casserole dish and sprinkle with lemon juice.


In a bowl mix oats, brown sugar, cinnamon and melted butter, spoon mixture over apples.


Bake, covered, in an oven preheated to 350°, for 30 minutes. Remove lid and bake an additional 10 minutes or until apples are tender.


Let stand five minutes and enjoy!


Hope you enjoy these recipes and these fun mini casserole dishes. How fun would these be for a nice dinner for two? Perfect for a small baked dessert for one or two without a ton of left overs.

Thanks for looking!

Michelle

* Mini Casserole Dishes your choice $10 each (reg $14.99) until September 21st, 2014

 Welcome back to our Fourth of July celebration! Today we have Shoshana, a talented chef from Couldn't Be Parve sharing these unique lollipops!

 

Welcome back to another day celebrating the Fourth of July with our guest designer Twig & Thistle's Chocolate Dipped Rice Crispy "Popsicles". 

A little about Kathleen from, Twig & Thistle:

My name is Kathleen and I love to make things. I live with my husband and adorable Cavalier puppy Tula. We just bought our first home in Seattle. It’s a little house with a big tree and an even bigger to-do list. I spend my days as a graphic designer with a focus on print and packaging. Out side of work, I love to sew, design crafts and day dream about anything wedding related. I love all things sweet, letter-pressed and handmade. I started Twig & Thistle to share the things that inspire me and show the results of that inspiration.





The 4th if July is coming up this week and for folks in the states that means fireworks, friends and entertaining. I thought it’d be fun to make a week of it and share some of my favorite Independence Day themed projects and designs.

First up, Chocolate Dipped Rice Crispy “Popsicles” on a stick. I got the idea from Balancing Motherhood and thought it would be a fun addition to any 4th of July Celebration. The whole process is super simple, just make rice crispy treats (directions on the box), cut into 1″ x 1″ x 3″ rectangles, add a candy stick, dip in melted chocolate and enjoy! You could easily add sprinkles and wrap them in cellophane for portability too.

Supplies available at Craft Warehouse:

Ribbon
Lollipop Sticks 

Follow Twig & Thistle on Facebook and on Twitter!

Welcome to Push-up Pops Week! To find out more about the book Push-up Pops by Courtney Dial, go to our previous post here.


Today's Coke Float Push-up Pop recipe comes from Ali of Gimmie Some Oven!


Coke Float Push-Up Pops Recipe(Makes 12 push-up pops)
Ingredients:

• 2 cups Coca-Cola (do not use diet!)
• 1 cup unsweetened cocoa powder
• 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
• 1 1/4 cups granulated sugar
• 1/2 cup firmly-packed dark brown sugar
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• homemade whipped cream
• maraschino cherries (with stems)

Method:
Preheat the oven to 325 degrees F. Generously spray the inside of two 9×13-inch baking dishes or a 24-mini-baking-cup pan with nonstick cooking spray.

In a small saucepan, heat the Coca-cola, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool to room temperature. In a large bowl, whisk the flour, baking soda, and salt together.
In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not over beat, as it could cause the cake to be tough.

If using cupcake tins, pour the batter into the tins until they are each about 2/3 full, and bake for about 10-12 minutes, until a toothpick inserted into the cupcakes comes out clean. Transfer the cupcakes to a wire rack to cool completely.

If using the 9×13-inch baking dishes, pour 3 cups of batter into each dish and gently shake so that the batter is even. Cook for 15-20 minutes, or until a toothpick inserted into the cakes comes out clean. Transfer to a wire rack to cool completely. Then once the cake has cooled, use an empty push-up pop as a cookie cutter to punch out 24 cake circles. Set them aside on a piece of waxed paper for assembly.

To assemble the push-up pops, gently press a mini-cupcake or a cake circle into the bottom of a push-up pop. Then add in a swirl of whipped cream and a de-stemmed maraschino cherry. Then add another layer of cake, whipped cream, and then top with a (stemmed) maraschino cherry. Serve immediately or refrigerate.

Ali’s Tip:

If you don’t own the official push-up pop acrylic stand, you can use a piece of foam as a display holder for the push-up pops. (You can find that in craft aisles, or also in the faux floral aisles!)

Thank you Ali for sharing your recipe with us! If you want to be inspired even more, check out Ali, gallery of recipes here or follow her on Facebook here.

Pick up Courtney's Push-up Pops for only $19.99 and Push-up Pop Forms for only $1 each through June 17th at your local Craft Warehouse store!

Welcome to Push-up Pops Week! To find out more about the book Push-up Pops by Courtney Dial, go to our previous post here.


Today we have a 4th of July Push-up Pop recipe by Kate, from Grin and Bake It!


Step 1: Clean out push-up containers and dry thoroughly.
Step 2: Put push-up pieces together.
Step 3: Make your favorite cake in a 9” X 13” pan. Cool cake completely. Using a circle cookie cutter, or the round part of the push-up pop to cut out cake circles.*
Step 4A: Brush cake crumbs off of cake circles and freeze in an airtight container, layering circles with waxed papers. Freeze until firm (1 hour or even overnight is fine).
Step 4B: Remove cake circles from the freezer. Use a serrated knife to cut cake circles in half.
Step 5: Prep the icing. You can make it from scratch, but store-bought works just as well. To obtain dark colors, use gel colors, such as Americolor or Wilton. If you don’t have piping bags, use a Ziploc bag and cut a small piece off of the corner to pipe frosting. Put push-ups together alternating between a layer of cake and a layer of icing.


Thank you Kate for sharing this fun and easy recipe!

Pick up Courtney's Push-up Pops for only $19.99 and Push-up Pop Forms for only $1 each through June 17th at your local Craft Warehouse store!

Stay tuned in for another Push-up Pop recipe this week during Push-up Pops Week!

Welcome to Push -up Pops Week! Today we would like to start off our Push-ups feature by introducing Courtney Dial, author of the book Push-up Pops.
 

With a love of entertaining, Courtney Dial has become a well-known stylist and writer in the field of party design and decor. Add this fun book to your collection, perfect for budding pastry chefs, party lovers, and especially kids! The book is filled with 30 delicious recipes to try!
Courtney's first book, Push-up Pops (March 2012) is one of Amazon’s Top 100 Hot New Releases and already on a 3rd print. Her second book, Candy Making For Kids, will release August 1, 2012. She’s already been picked up for a third book. Her expertise has been seen in HGTV.com, Access Hollywood Live, Nashville Lifestyles Magazine, Ladies Home Journal, AOL’s DIY Life, Get Married Magazine, MarthaStewart.com, and more!

Visit Courtney's website here for a free Mocha Madness sample recipe.

Pick up Courtney's Push-up Pops for only $19.99 and Push-up Pop Forms for only $1 each through June 17th at your local Craft Warehouse store!

Stay tuned in for more Push-up Pop recipes this week during Push-up Pop Week!