Chicken & Dumpling Soup

Total Time: 40 mins

Prep Time: 25 mins

Cook Time: 15 mins

Summary:
2 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup ice water
4 cups chicken stock
4 carrots, Chopped
2 stalks celery, Chopped
2 bay leaves
1/2 teaspoon celery salt
2 garlic cloves
1/2 teaspoon basil
1/2 teaspoon oregano
3 chicken breasts
1/2 cup half-and-half

Directions:

1.Start out by putting together the dough for your dumplings. Mix together the flour, salt and baking powder. Then slowly add in your ice water. Keep adding it in until you have enough to form a nice dough ball. Knead your dough for about 5 minutes and then set it the side and let it rest while you work on the other end of the soup.
2.In a large pot add together your stock, chicken, carrots, celery, garlic, basil, oregano, and celery salt. Heat it up on medium heat and let the chicken cook through. When the chicken is cooked, remove it and set it to the side.
3.Now grab up your dough and roll it out about 1/4" thick with your rolling pin. Cut it into small squares and place them in your hot broth. As they cook up, they will rise to the top of the broth.
4.While your dumplings are cooking, go ahead and shred your chicken up. Add it to your soup. Last but not least, add in the half and half and give it a couple swirls around the pan to incorporate everything together.

Read more »

To Die for Crock Pot Roast

Total Time: 9 hrs 5 mins

Prep Time: 5 mins

Cook Time: 9 hrs

Summary:

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Directions:

1.Place beef roast in crock pot.
2.Mix the dried mixes together in a bowl and sprinkle over the roast.
3.Pour the water around the roast.
4.Cook on low for 7-9 hours.

Read more »

Pepperoni Omelet

Total Time: 30 mins

Prep Time: 10 mins

Cook Time: 20 mins

Summary:

3 medium eggs

1/2 teaspoon Tabasco sauce
1 medium potato
1 medium onion
1 medium Tomato, coarsely diced
50 g pepperoni, thinly sliced
50 g tasty cheese, grated
1/4 teaspoon ground black pepper

Directions:

1.Whisk eggs in a bowl with Tabasco sauce.
2.Grate onion and potato into same bowl.
3.Add diced tomato and mix together.
4.Place mixture into a lightly oiled small skillet or fry pan over medium to low temperature.
5.Immediately layer pepperoni slices over the top and sprinkle with grated cheese.
6.Grind pepper over the top.
7.Cook around 15-20 minutes until egg has set on the top and cheese has melted, there is no need to flip it.

Read more »

The Most Wonderful Gingerbread Cookies

Total Time: 2 hrs 23 mins

Prep Time: 2 hrs 15 mins

Cook Time: 8 mins

Summary:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

Directions:

1.In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2.In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3.Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4.Gradually stir in dry ingredients until blended and smooth.
5.Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6.(Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7.Grease or line cookie sheets with parchment paper.
8.Place 1 portion of the dough on a lightly floured surface.
9.Sprinkle flour over dough and rolling pin.
10.Roll dough to a scant 1/4-inch thick.
11.Use additional flour to avoid sticking.
12.Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
13.Space cookies 1 1/2-inches apart.
14.Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15.Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16.After cookies are cool you may decorate them any way you like.
17.I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

Read more »

Bourbon Chicken

Total Time:35 mins

Prep Time:15 mins

Cook Time:20 mins

Summary:

2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions:1.Heat oil in a large skillet.
2.Add chicken pieces and cook until lightly browned.
3.Remove chicken.
4.Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5.Add chicken and bring to a hard boil.
6.Reduce heat and simmer for 20 minutes.
7.Serve over hot rice and ENJOY.

Read more »

Breakfast Potato Skins

Total Time: 35 mins

Prep Time: 20 mins

Cook Time: 15 mins

Summary:
4 large russet potatoes
5 large eggs
1 tablespoon water
1 -2 tablespoon butter (do not substitute margarine)
3 tablespoons vegetable oil
1/2 teaspoon sea salt (or regular table salt)
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
6 -8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese
6 -8 green onions, sliced
2 cups sour cream
Directions:
1.Bake potatoes in the microwave for 10 minutes; turn over and bake another 5-8 minutes until baked through (test with a toothpick). Set aside to cool.
2.Melt butter in skillet over medium heat.
3.Beat eggs in a bowl; add water; beat a little more. Add eggs to skillet and scramble until done. Set aside.
4.Once potatoes have cooled enough to be handled, cut them lengthwise and scoop out the pulp, leaving about 1/4 inch layer of pulp in the skins; discard pulp (or save/use for something else).
5.Place skins upside down (skin side up) on a greased baking sheet.
6.Combine oil, garlic powder, paprika, salt and pepper in a bowl; brush all over each skin.
7.Bake at 475 degrees for about 8 minutes; remove baked skins from oven.
8.Turn the skins over and fill each one with scrambled eggs and sprinkle cheese on top.
9.Return to oven long enough to melt the cheese, about 1 minute.
10.Remove from oven and add salsa, sour cream, bacon and green onions, or whatever other toppings you like. (Add the salsa first and then the sour cream so that other toppings will 'stick" to the sour cream.).

Read more »

Potsie's Creamed Chicken and Biscuits Casserole

Potsie's Creamed Chicken and Biscuits Casserole  

         Total Time: 45 mins

Prep Time: 10 mins

Cook Time: 35 mins

Summary:

1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuit

Directions:

1.Preheat oven to 350.
2.Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
3.Chop the onion.
4.Heat butter in a small nonstick skillet and saute until tender.
5.Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
6.Bake for 15 minutes and remove from oven.
7.Sprinkle 1 cup of the cheese over the baked mixture.
8.Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
9.Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
10.NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time. Thanks to you all for making my humble recipe and leaving your suggestions. You GREATLY improved a recipe I was already proud of. Thanks so much.

Read more »