Winter Recipes To Warm You Up!

December 2015 Web Exclusive

Winter is the perfect season for making some of our favorite comfort foods, and there’s nothing better than curling up on the houseboat with a bowl of chicken pot pie to watch the view—even if it’s just your neighbor’s slip. Here are some recipe classics people shared on if you’re looking for some delicious winter recipes to try out.

Chicken Pot Pie IX

Recipe by Robbie Rice


1 pound skinless, boneless chicken breast halves (cubed)

1 cup carrots (sliced)

1 cup frozen green peas

1/2 cup celery (sliced

1/3 cup butter

1/3 cup onion (chopped)

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9-inch) unbaked pie crusts


Preheat the oven to 425°F and throw the chicken, carrots, celery and peas into a saucepan. Cover them with water and boil for 15 minutes, then drain and set aside. In another saucepan, cook the onions in the butter over medium heat until they’re translucent, then mix in the flour, salt, pepper, and celery seed. Slowly add the chicken broth and milk and simmer over medium-low heat until the mixture is thick. Pull the pan away from the heat and set it aside. Dish the chicken mixture into the bottom pie crust, ladle the hot liquid mixture on top, cover it with the top crust, press the edges shut, and cut away any excess dough. Cut some small slits in the top so steam can escape. Bake your pot pie for 30 to 35 minutes (or until the crust is golden brown and the filling is bubbling).

Note—if you have leftover turkey, try substituting that for the chicken.

Pumpkin Pancakes

Recipe by Ruth


1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt


Stir the milk, pumpkin, egg, oil and vinegar together. In a separate bowl, mix the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Add the pumpkin mix and just stir enough to combine everything. Heat a lightly oiled frying pan or griddle over medium-high heat, and pour the batter out in 1/4 cup servings. Cook the pancakes until they’re brown on both sides.

Yummy Sweet Potato Casserole

Recipe by Tina B 


4 cups sweet potato (cubed)

1/2 cup white sugar

2 eggs (beaten)

1/2 teaspoon salt

4 tablespoons butter (soft)

1/2 cup milk

1/2 teaspoon vanilla extract

1/2 cup brown sugar (packed)

1/3 cup flour

3 tablespoons butter (soft)

1/2 cup pecans (chopped) 


Preheat your oven to 325°F and set the sweet potatoes in a medium saucepan, covering them with water. Cook over medium-high heat until they’re tender, then drain and mash.

Mix the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract in a large bowl until everything is smooth, and spoon them into the 9-by 13-inch baking dish.

In a medium bowl, blend the brown sugar and flour before cutting in the butter until the texture is coarse. Mix in the pecans and sprinkle on top of the pan. Bake for 30 minutes, or until your topping is lightly brown.

Note—bake the sweet potatoes rather than boil/mash for a fuller flavor.

These recipes were shared on Check out Houseboat magazine’s Pinterest page for more!

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