Mango Ice Cream

      When we got a new ice cream machine I was eager to test out several recipes. I have made classic vanilla, cookies and cream, maple walnut, and the most delicious of all, mango!This recipe took a few tries to master and the measurements may vary depending on the size of you ice cream maker, so i made them very basic.this recipe is so easy you can make it in just minutes.I hope you try it.

Ingredients:

•  Equal parts sweetened mango pulp, milk and heavy cream.( i use 1 1/2 of each, but i usually add 2 cups of mango pulp for extra mango flavor)
• sugar(the amount of sugar depends on the sweetness of your mango pulp and the amount of sugar you like,just taste and keep adding)

Directions:

1. Mix all ingredients with a whisk in a large bowl.Churn using the ice cream makers instructions.

Classic Chicken Pot Pie

        This is a really simple chicken pot pie recipe that I was very excited to try. I found some ready-made pie crust, but if you want you can make your own savory pie crust to coat the top and bottom of a glass pie plate.This is a very classic American chicken casserole-type dish that is easy and quick to make.And if you want you can really substitute anything for the chicken like shrimp or some more veggies.I am also providing step-by-step pictures so you know what it is supposed to look like.I hope you enjoy.

Ingredients

Crust:

1box refrigerated pie crusts, softened as directed on box(enough for a two crust pie, each crust 9 inches)

Filling

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups  chicken broth

1/2 cup milk

2 1/2 cups cubed cooked chicken or turkey

2 cups  frozen mixed vegetables, thawed

Directions

1 Heat oven to 425°F. Make pie crusts as directed on box for two-crust pie using 9-inch glass pie pan.

2 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3 Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4 Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving

Enjoy!

Recipe courtesy of Pillsbury®.