It is canning season, and that means mason jars are probably hanging around your kitchen!!  We want to show you some fun ways to utilize your mason jars today!

Today’s projects & recipes include:

• Monogram Mason Jars
• Chicken Pot Pie – two meals in one!
• Pumpkin Delight
• Pumpkin Smoothie

————————————————————————————-

Monogram Mason Jars
The reason for this project is two-fold…
1. I love using mason jars for cups – so inexpensive, yet durable for kids!!!  (they break my real glasses all the time, and plastic cups spill easily, since they are so light).
2. My children are notorious for leaving SEVERAL cups around the house all day long (claiming “it’s not mine”), PLUS they probably go through 5 cups/kid – filling the dishwasher in no time!

So – with that said…. I decided to paint the circle portion on half pint mason jars, with chalkboard paint!  Chalkboard paint is a popular item in most households, and is so easy to use!  End result – my kids write their initial on the cup, and it is used all day long!  No more cup messes at my house!

Supplies Needed:

• Chalkboard paint
• Paint brush
• Half pint mason jars (or size of your choice)

 Directions:
1. Paint first layer of chalkboard paint on embedded circle (coating will be very light)
2. Allow drying time
3. Repeat multiple coats until it is black – I painted 4 coats
4. Write Letter on circles!

————————————————————————————————————————–

Chicken Pot Pie – two meals in one!
I don’t know about you, but my family LOVES chicken pot pie!!!  The best part about it, is that I make it out of leftover roasted chicken – so it serves as dual meals!  It is an easy and economical meal, a fall favorite by most…. why not serve it at your next dinner party (layering it into MASON JARS for single servings)???

“Two meals in one” – Chicken Pot Pie recipe:
Part one (Roasted Chicken)
Ingredients: 

• whole chicken
• carrots (4-5 carrot sticks, peeled and cut)
• potatoes (3 large potatoes, peeled and cut)
• celery (2 stalks, including leafs, cut)
• sweet potato (1-2 sweet potatoes, peeled and cut)
• paprika, salt, pepper, parsley

Directions:  
1.  Preheat oven to 450 degrees.
2.  Rub paprika all over chicken, (so it is pretty red), salt and pepper – set aside
3.  Add chopped vegetables to pan  (I have a large dutch oven pan I use) – I cut all the veggies so they are no more than an 1″ big… that way they cook evenly, and are easy to mix into pot pie
4.  Add water to pan so that it covers veggies
5.  Place chicken into roasting pan on top of veggies – this way the chicken gets a little crispy, while the veggies simmer below
6.  Place roasting pan, covered with lid, into oven for approx 1 hr (you may need to go up to 2 hrs… depending on size of chicken)
7.  Serve with a side of couscous!
8.  When finished, de-bone chicken, and put remaining chicken into separate container and refrigerate.
9.  Put leftover veggies into separate container and refrigerate.
10.  Put leftover chicken stock (it’s ok if pieces of veggies or meat are in it),  into separate container and refrigerate.

Part two(Chicken Pot Pie)
Ingredients: 

• shredded roasted chicken
• leftover roasted veggies
• leftover chicken stock, and store bought chicken stock
• flour
• olive oil
• frozen corn
• frozen green beans OR frozen peas OR both!
• Puff pastry

Directions:  
1.  Preheat oven to temperature according to Puff pastry directions
2.  Thaw puff pastry
3.  Rinse/thaw frozen veggies
4. On med heat in large pan, heat a couple swirls of olive oil – we are creating a rue for the pot pie filling… add a large tbsp of flour to heated oil, and whisk.  (Flour will start to get doughy in a few secs)
5. As soon as flour starts to get doughy, add leftover chicken stock.  Continue to whisk…  as this thickens, add store bought chicken stock… I just add a little at a time, to thin out gravy to the consistancy I want… I also, will take a little leftover soft veggies and smash them up, and add to gravy – it makes the gravy thick and rich in flavor). You want a medium thickness – not too thick and not too runny.  (add a little salt/pepper if needed)
6. Turn gravy (or rue) off, so it doesn’t burn.

If using casserole dish:
Mix chicken, leftover veggies, frozen veggies and gravy together in casserole dish – cover with puff pastry, and bake until golden brown on top.

If using MASON JAR:
1. Layer bottom of jar with gravy
2. Add layer of chicken, with one spoon of gravy on top
3. Add layer of carrots, with one spoon of gravy on top
4. Add layer of corn, with one spoon of gravy on top
5. Add layer of  green beans or peas, with one spoon of gravy on top
6. Add layer of  potatoes, with one spoon of gravy on top
(Repeat as many layers until you fill the top)
7. Line inside of jar with puff pastry circle… (don’t put it too close to top, if you want to be able to put lid on it)
8. Bake until golden brown

——————————————————————————————–

Layered Pumpkin Delight
Ingredients: 

• canned pumpkin
• one block of cream cheese
• whipped cream
• powdered sugar
• sugar
• cinnamon
• ginger snaps
• butter

Directions:  
1.  Soften block of cream cheese
2. In a mixing bowl, mix cream cheese a scoop of powdered sugar (to taste) – blend
3. While blending, add whipped cream (I use a can) as needed to thin out mixture – you want it thin enough to pipe, but not runny.
4. Take half of the cream cheese mixture and put in separate bowl
5. In another bowl, mix canned pumpkin, sugar and cinnamon to taste (I just followed recipe on the can for pumpkin pie)
6. Take a few scoops of the pumpkin mixture and blend into one of your cream cheese bowls – so you get a light orange shade.
7. In a food processor, puree ginger snap cookies (make as much as you need to fill the jars you are making) – put in another bowl
8. Melt butter in microwave – I start with a tble at a time) and add to gingersnap puree (it will help make you form a crust)

Layering: 
1. Line bottom of jars with gingersnap mixture – press down to form it.
2. Pipe first layer or white cream cheese mixture (I use a ziplock bag, cutting off corner, and twisting shut)
3. Pipe next layer of dark orange pumpkin mixture
4. Pipe top layer of light orange pumpkin mixture
5. Sprinkle ginger snap crumbs & cinnamon on top
6. Chill until time to serve

—————————————————————————–

Have leftover pumpkin pie mixture?  Here is a great way to use it up (anyone who knows me, knows that I hate wasting food, and I find ways to “recycle” it) LOL!

Pumpkin Smoothie
Ingredients: 

• sweetened canned pumpkin (leftover from making Pumpkin Delight or Pumpkin Pie)
• vanilla greek yogurt
• ice
• cinnamon

Directions:  
1.  Add a couple scoops of pumpkin into blender
2.  Add a couple scoops of yogurt (can substitute for ice cream)
3. Add a handful of ice cubes
4.  Add a few pinches of cinnamon
5.  Blend  (I taste it and add more cinnamon or sugar if needed)

———————————————————————————————

 

How fun are these MASON JARS???  I can’t wait until my next get together – I know exactly what I’m making!

Don’t forget to dress up your jars with our Fall Harvest Printable Collection!