I am really excited to write this post because I found out that I won a contest over at Dawn’s blog Enigma Artist. I can’t wait to receive my lovely package from her (a piece of art, and 6 holiday cards w/ envelopes & tags). Speaking of packages, my mom called to tell me that I have 4 packages waiting for me on my desk at home. I cannot wait to see what they are. I received 3 packages at school yesterday. I really hope the post office doesn’t start keeping tabs on me out of suspicion.
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This is Dana, my customized My Best Friend (MBF) Blythe doll that I just finished a few days ago. I finally got to take her outside today (thank God for this unusual 70-degree weather in December. I wefted her hair, gave her new eye chips, but her face is completely stock. |
This meal had been in the making for a few weeks now, using up the meager turkey scraps that I had brought home from Thanksgiving. This is another one of those meals that came from my mom. Could it be anymore easier? This just invokes those warm and fuzzy feelings that the fall offers me. Tailgating, the upcoming holiday season, friends, family, baking? Wonderful.
Turkey Pot Pie
Turkey (As much as you want, I used maybe 3/4 of a cup), shredded
1 can Veg-Al
1 can Cream of Potato Soup
3/4 cup milk
2 frozen pie crusts (deep dish)
Preheat oven to 350. Mix everything together in a bowl, then heat over medium-high heat until boiling. Pour the mixture into your pie crust. Top one crust with the other (I had some trouble here because my top crust was too thawed out and stuck to the pie tin). Place the pot pie on top of a baking sheet to catch any drips. Bake 45 minutes – 1 hour, or until crust is brown. We were extra hungry, so after 45 minutes, I just broiled the top of the pie.
Delicious!
