Fudge

The last time I made fudge it really didn't come out great. It was too soft. This time was much better. I tried a new recipe I found on allrecipes.com. I don't know about you but it's just not Christmas without fudge. (Just try to overlook the amount of sugar in this - holy cow!)

Fudge

1 cup butter
12 oz. semi sweet chocolate chips
1 (7 oz) jar marshmallow creme
1 cup chopped walnuts (I omitted.)
1 tsp vanilla extract
1 1/4 cups evaporated milk
4 cups white sugar

1) Line a 13X9 dish with tin foil and butter the tin foil.

2) In large saucepan combine butter, sugar and milk. Bring to a boil and let it boil for at least 5 minutes, maybe as long as 10. Stir constantly.

3) Remove from heat and stir in chocolate chips, vanilla and marshmallow creme. Mix until chocolate chips are completely melted. Then stir in walnuts (if you choose). Spread mixture into prepared dish. Refrigerate until cool and hard.

*A tip when cutting. I pulled the entire thing out of the pan by grabbing the edges of the tin foil. Then I cut a large section at a time and transferred it from the tin foil to a cutting board to cut it up further. This way you don't end up with pieces of tin foil in your fudge. :)

Creamy White Chili

This is my new favorite chili recipe. I love it! And so does my husband - which is always a bonus. It is really flavorful and tastes great with tortilla chips. It doesn't need to cook all day either - takes about an hour from start to finish. I got this recipe from www.melskitchencafe.com - a GREAT recipe site.

Creamy White Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. Makes about 6 servings.

Chicken a La King

In my rush to get my children fed before hurrying out the door to the Mormon Tabernacle Choir Christmas concert (which we didn't even get in to!), I didn't get a picture of this meal all put together. But you'll get the idea. This is a Christmas dish as it refers to a meal for THE kings - the three Wisemen. I loved the idea of making these bread crowns - and they couldn't have been easier to make! You just pour the sauce over a couple of bread crowns and enjoy! Oh - I got this recipe from Sisters Cafe.

Chicken a La King

1/2 cup butter
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped

Saute just until soft.

1/2 cup flour

Add to butter mixture and mix well to make a roux. Let it bubble.

2 small cans mushrooms and juice (I am not a fan of mushrooms so I left these out....I just used less flour and a little more chicken broth to make up for omitting these.)
3 cups chicken broth

Add and bring to a boil to thicken.

1 cup cream
5 cups cooked chicken, shredded (Rotisserie chicken would work well too.)
salt and pepper

Add to above mixture but don't boil any longer after adding cream. (You can also add 1/4 cup milk to thin the sauce if needed.)

To make the crowns, buy wheat bread - just the cheapo kind. (Or you can use white if you prefer.) Get out a muffin tin. Place a slice of bread over a muffin hole. Push in on the four sides and push down into muffin hole. Don't squash the bread, but use enough force so that it stays down in the hole. The four corners should be sticking up. Bake at about 250 until toasted and dry. It took me about 15 minutes. When you lift the crowns out of the muffin tin they should hole their shape.

Cinnamon Rolls

I have been craving warm homemade cinnamon rolls for a while now. I finally got around to it. I last made this recipe while up at my parents' house in Washington. My dad wanted to take cinnamon rolls into his office to thank everyone for their kindness towards are family so I stayed up all night making these. They were hot and ready in the morning. These are really quite easy to make they just take a LONG time because of all the rising. Both times I've made this recipe it has taken the full time to rise. But they are worth the wait. This recipe comes from Melanie at http://sisterscafe.blogspot.com.

Cinnamon Rolls

2 cups milk
2 cubes butter (1 cup)
2 pkgs yeast (4 1/2 tsp)
1/3 cup warm water
1 1/3 cup sugar
1 tsp salt
4 beaten eggs
8 cups flour

Filling: 1 cube softened butter, brown sugar and cinnamon

Heat milk and 2 cubes of butter in saucepan until butter is melted. Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 cups sugar, 1 tsp salt and 4 beaten eggs. Add 4 cups flour and mix. Gradually add 4 additional cups of flour. If you don't have a Bosch or Kitchen Aid (like me) you can mix this all by hand. Dough should be firm but sticky. Cover with cloth and allow to rise until nearly double in size (about 2 hours). Divide dough in half and empty onto floured surface and knead a little. Roll dough into a large rectangle, about 1/2 inch thick. To this half of dough, spread 1/2 cube of softened butter, completely covering dough. Then generously sprinkle brown sugar over entire piece of dough. Then a layer of cinnamon - be generous. Roll into long roll, pinch edges together and slice with dental floss. Place on a cookie sheet covered with parchment paper. Do same thing to second half of dough. Cover with lightly sprayed plastic wrap and allow to rise until double in size (2 to 5 hours). Bake at 350 for 10-15 minutes, until barely browned. Remove from oven and let sit for 5 minutes. Drizzle with glaze while still warm. Makes 2-4 dozen, depending on size.

Butter Cream Glaze

1 cube softened butter (1/2 cup)
1 tsp vanilla
dash of salt
dash of cream of tarter
1 1/2 lbs powdered sugar
scalded milk or cream (I heat about 1 cup, but you may not use it all.)

Add all ingredients together, adding milk gradually to reach desired consistency. It should be thinner than regular icing.

Pumpkin Bread

My old neighbor Kristin made this bread back when Ben and I were first married and it was delicious so of course I asked her for the recipe. She actually got it from another friend of ours, Mikaela. So here's one of my favorite recipes for pumpkin bread with chocolate chips!...love the combination of pumpkin and chocolate. A couple of notes: I prefer to use oil instead of butter for this recipe. If you double this recipe it makes three regular size loaves. As is, this recipe makes four small loaves.

Pumpkin Bread

1 3/4 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg (I only do 1/4 tsp.)
1/8 tsp ground cloves
1/2 cup melted butter (or oil)
1 cup canned pumpkin
1 egg beaten
1/3 cup water
1/2 bag chocolate chips (about 1 cup)

Combine dry ingredients. In another bowl, combine pumpkin, egg and water. Add pumpkin mixture to dry mixture along with butter (or oil). Mix until dry ingredients are moistened. Fold in chocolate chips. Pour into greased loaf pan(s). Bake at 350 for about an hour or until toothpick comes out clean. Can also make muffins. They take about 20-25 minutes to bake.

Black Bottom Cupcakes

I first tried these at a stake relief society social in our BYU married student ward. The wife of one of our high counselors made these. Many years later, I finally decided to give this recipe a try. They were just as good as I remembered and easy too!

Black Bottom Cupcakes

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt

1 cup water
1/3 cup oil
1 Tbsp vinegar
1 tsp vanilla

Mix dry ingredients together. Add remaining ingredients and using a mixer, blend well. Fill lined muffin cups 1/3 full with batter.

Filling:
1 - 8oz. package cream cheese
1 egg
1/3 cup sugar
1/8 tsp salt
1 cup chocolate chips
chopped almonds (I omit.)

Combine cream cheese, egg, sugar and salt. Beat well. Stir in chocolate chips. Place heaping spoonful of mixture on top of batter in each muffin cup. Sprinkle with additional sugar and chopped almonds (I omit both.) Bake at 350. I bake one muffin tin at a time (so 12 muffins) and it takes between 18-20 minutes to cook. Makes 24 cupcakes.

Chocolate Peanut Butter Candies

These are a tasty, if fattening, treat. They're pretty much homemade Reese's Peanut Butter Cups. This time we gave most of them away. That was a good thing because I could have eaten the whole pan myself.

Chocolate Peanut Butter Candies

1 cup butter
1 1/2 cups graham cracker crumbs
1 1/2 cups creamy peanut butter
1 lb package powdered sugar
1-12 oz. package chocolate chips
1-2 teaspoons creamy peanut butter

Melt butter. Add graham cracker crumbs (I crush mine in a blender), peanut butter and powdered sugar. Using a mixer, blend well. Pat into a 9X13 pan. Melt chocolate chips and 1-2 teaspoons of peanut butter (makes the chocolate spread easier) and spread evenly over top. Refrigerate 10-20 minutes. Cut into squares.

Pumpkin Waffles

If you're wondering why the syrup doesn't cover the entire waffle, it's because Tyler didn't want syrup on his section. He wanted ketchup. :) These waffles are seriously good! This is the time of year when I always seem to have pumpkin leftover in my fridge so I'm always looking for ways to use it. I love just about anything pumpkin. I got this recipe from my friend Sheia and my friend Melanie has a recipe for apple cider syrup that goes great with these too.

Pumpkin Waffles

2 cups all purpose flour
1/3 cup sugar
1 Tbsp baking powder
2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
2 eggs
1 1/2 cups milk
4 Tbsp butter, melted
2/3 cup canned pumpkin

In a medium bowl, stir together flour, sugar, baking powder, cinnamon, nutmeg and salt. In a separate mixing bowl, whisk together eggs, milk, melted butter and pumpkin. Pour wet ingredients into dry and stir until just combined. Coat waffles iron with non-stick spray and cook.

Apple Cider Syrup

Mix in sauce pan

• 1/2 cup sugar
• 4 tsp corn starch
• 1/2 tsp cinnamon

Add

• 1 cup apple cider or apple juice
• 1 TBS lemon juice
• 2 TBS butter

Cook all ingredients except butter over medium heat. Heat until thick and bubbly. Cook 2 more minutes. Remove from heat. Stir in butter.
Makes 1 1/3 cups syrup.

Maggie's Slow Cooker Taco Soup

It's that time of year for soups and chilis. Our friend Kelly made this soup while we were staying at a cabin in Yellowstone a few years ago. It was delicious so I asked her for the recipe. It's super easy because you just throw everything in a crock pot in the morning and let it cook all day.

Maggie's Slow Cooker Taco Soup

1 chopped onion
1 can chili beans
1 can black beans
1 can kidney beans
1 can corn
12 oz. water
1 can tomato sauce
2 cans diced tomatoes (1 w/ green chilis)
1 package taco seasoning
1 pound boneless, skinless chicken breast (can use frozen)

Add everything to slow cooker and cook on low for 7-8 hours. Just before serving, remove chicken and shred. Serve with sour cream, shredded cheese and tortilla chips.

Chicken Lasagna

This is a great recipe when you're feeling like pasta with a white sauce. It's very flavorful and pretty easy to make.

Chicken Lasagna

6 Tbsp butter, divided
1 1/2 lbs. boneless chicken breast, cut into 1" cubes
3/4 tsp dried thyme (Next time I'm going to try basil or oregano - or a combination of the two.)
1-2 cloves garlic, minced
1/3 c flour
1/2 tsp salt
1 1/2 c chicken broth
1 c whipping cream
8 oz. lasagna noodles, cooked and drained (I usually use more.)
2 cups (8 oz.) shredded Swiss cheese (I always use Mozarella.)
Minced fresh parsley, optional

In large skillet over medium heat, melt 2 T butter. Add chicken, garlic and thyme. Cook until chicken is done, about 10 minutes. Remove and set aside. Add remaining butter to skillet. Stir in flour and salt until smooth. Cook and stir until golden brown. Gradually add broth and cream. Bring to boil. Cook and stir every 2 minutes until thickened.

In a greased 9X13 baking dish, layer half of the noodles, chicken, white sauce and cheese. Repeat layers. (I like to do 3 layers.) Cover and bake at 350 for 20 minutes. Uncover and bake an additional 20 minutes longer or until cheese is bubbly. Let stand 5-10 minutes before serving. Sprinkle with parsley if desired.

Sweet Potato Muffins

I am so excited. I finally found a way to use the sweet potatoes I get occasionally from the co-op....Use them to make delicious muffins! I am not a fan of Thanksgiving-style sweet potatoes. I know they are one of the healthiest foods on earth but I just can't swallow the regular sweet poato. But these muffins are fabulous. This recipe comes from http://sisterscafe.blogspot.com.

Sweet Potato Muffins

1 1/4 c uncooked oats

1 c flour

1/3 c chopped pecans (I omitted due to nut allergies in our home.)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp nutmeg

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp salt

1 c mashed sweet potato (You can also use canned pumpkin.)

3/4 c brown sugar

1/2 c oil

1/4 c milk

1 egg

1 tsp vanilla

Topping:

1/4 c oats

1/4 c flour

1/4 c brown sugar

3 Tb chopped pecans (omitted)

1 tsp cinnamon

1/4 c butter

Stir together dry ingredients of topping then cut butter in using pastry cutter. (Or you can rub together using your fingers.)

Combine dry ingredients, add moist ingredients. Stir until just moistened; do not overmix. Fill greased muffin tins 3/4 full. Sprinkle liberally with topping. Bake at 350 degrees for 18-22 minutes. Makes 12-15 muffins.

Aunt Ila's Minestrone Soup

Another good soup recipe. Great on a cold night. I got this recipe from my friend Cami. It's a recipe that's been passed down in her family. And since Cami is my third cousin, well maybe I can claim it as a family recipe too. ;) Cami uses beef boullion cubes instead of canned broth and she also adds 1-2 cans of tomato sauce. She also uses fresh or frozen green beans instead of canned. I've tried all her changes and think they are great so I've stuck with them.

Aunt Ila's Minestrone Soup

1 lb. Italian Sausage, browned and drained
4 cups water
3 stalks celery, chopped
3 carrots, chopped
1 large onion, diced
2 cloves garlic, minced
1-2 14 oz. cans diced tomatoes (I've used fresh tomatoes, diced.)
2 cans beef broth
2 tsp dried oregano
2 Tbsp dried parsley
1/2 tsp dried basil
1 tsp salt
1 tsp sugar
1/2 tsp pepper

Simmer soup on low for 4-6 hours or use a crock pot.

During the last hour add:
1 can string beans
1 can kidney or garbanzo beans (I've always used kidney.)
1 cup noodles, cooked al dente

Bread Machine Rolls (w/oil instead of egg)

This is another great bread machine roll recipe. This one calls for oil and no eggs so I've made these on occasion for families with egg allergies. I also think this dough is less sticky so it's easier to roll out and requires less flour in the process. This recipe came from a cookbook my mother-in-law's ward put together.

Bread Machine Rolls

1/4 cup melted shortening or oil (I use canola oil.)
1/3 cup sugar
1 3/4 tsp salt
1 Tbsp yeast
3/4 cup warm water
3/4 cup milk
4 cups flour

Place liquid ingredients in bottom of loaf pan. Add other ingredients with the flour on top and the yeast on the very top. Use the dough cycle. Take out and shape into twelve rolls or three medium loaves of bread. Bake bread at 350 for 20-25 minutes. Bake rolls at 400 for 12 minutes. Using a pastry brush, brush butter on top of finished rolls or loaves of bread. **I halve the dough and roll it out into a circle and cut into wedges with a pizza cutter. I get 12 rolls out of each half....24 rolls total.

Loaded Baked Potato Soup

The one thing I love about the weather changing is it puts me in the mood to make soup! I love a bowl of hot soup with fresh homemade bread. Mmmm. This soup is delicious! The recipe comes from http://sisterscafe.blogspot.com.

Loaded Baked Potato Soup

12 oz Applewood smoked bacon

4 stalks celery finely diced

2 large carrots, peeled, finely diced

1 jalapeno, seeded, membrane removed and finely chopped (I left this out)

1 large onion, finely chopped

½ Cup red bell pepper, finely chopped

4 cloves garlic, minced

1 cup thinly sliced ham or Canadian bacon (or mini cubed ham)

32 oz chicken broth (or water & bouillon)

6 oz half and half (I used whole milk)

10 med/lg. potatoes, baked, peeled and mashed

1 teaspoon salt

½ teaspoon pepper

½ Cup milk

4 oz sour cream

1 ½ Cups shredded cheddar cheese

Garnish:

½ Cup sour cream

1 Cup shredded cheddar cheese

1 Cup thinly sliced green onion (green part)

1. Heat large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half. **I just fried the bacon in a separate skillet and simmered everything else in a large pot. Just make sure you simmer the vegetables long enough for them to get soft.

2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.

3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion.

Pumpkin Chocolate Chip Muffins

I was going to use this recipe to make bread but decided against it so I could freeze half of these. I love this time of year because I get to pull out all the pumpkin recipes. I love almost anything with pumpkin in it!

Pumpkin Chocolate Chip Muffins

3 1/3 cups flour

2 1/4 cups sugar

2 tsp baking soda

1 tsp cinnamon

1 tsp salt

1 (15 oz.) can pumpkin

4 eggs

2/3 cup water

1 cup oil

2 tsp vanilla

Mix together dry ingredients in a large bowl. Mix together eggs, oil, water, pumpkin and vanilla. Mix the dry with the wet. When mixed, fold in 2 cups chocolate chips. Spoon into greased muffin cups. Bake at 400 for 16 - 20 minutes. Makes 2 dozen.

South Beach Muffins

I love muffin recipes, especially when it makes a couple dozen and you can freeze half of them for later - like in this case. These muffins make good snacks and are on the healthy side. As with most of my muffin recipes, this one comes from The Sisters Cafe.

South Beach Muffins

Bowl One:

2 c. whole grain oats

2 ½ c. lowfat buttermilk

1 c. unsweetened applesauce

1 c. or one 6-oz bag of dried cranberries

Bowl Two:

2 ½ c. whole wheat flour

3 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 1/3 c. chopped walnuts

1 scant tsp. salt

Bowl Three:

2 eggs, beaten

2 c. sugar (or splenda, although I’ve never tried it)

4 tsp vanilla

2/3 c. canola oil

Preheat oven to 375°. Add bowl one to bowl three and mix well. Add bowl two and mix just enough to moisten. DO NOT OVERMIX. Fill muffin tins 2/3 full and bake for 20 or so minutes, or until a toothpick inserted comes out clean or with defined moist crumbs on it. Makes 2 dozen.

Spinach Salad with Teriyaki Bowties

I was on a salad kick near the end of September - A little late, I know. But nonetheless, I tried out a few new recipes and this one was delicious! I love the teriyaki flavor mixed with the sweetness of the oranges and dried cranberries. This recipe comes from The Sisters Cafe.

Spinach Salad with Teriyaki Bowties

16 oz. Bowtie pasta, cooked and cooled
1 - 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 cup Craisins
1 Red Pepper, chopped
1 can Water Chestnuts (I omitted.)
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews (I did the peanuts.)
1/2 cup fresh Parsley (I used dried.)
1/4 cup Sesame Seeds, toasted (I omitted.)
2 cups torn cooked Chicken

Dressing:
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve.

Italian Tomato Sauce with Pasta

This is basically homemade spaghetti sauce. I found the recipe in my Betty Crocker's Cooking Basics cookbook. It was a wedding gift and served me well in the beginning of our marriage when I was trying to figure things out. We've been using a lot of tomatoes lately in an effort to keep our garden harvest from going to waste.

Italian Tomato Sauce with Pasta

1 medium onion
1 large clove garlic
1 small green bell pepper (I had red so that's what I used.)
1 Tbsp olive oil
1 can whole tomatoes, undrained (I used fresh tomatoes from our garden, diced.)
1 can tomato sauce (8 oz)
1 Tbsp fresh or 1 tsp dried basil
1 1/2 tsp fresh or 1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp fennel seed (I omitted.)
1/8 tsp pepper
8 oz. uncooked spaghetti, fettuccine or linguine

1) Peel and chop the onion. Peel and mince the garlic. Chop up the pepper, enough to measure 1/4 cup.

2) Heat oil in saucepan over medium heat 1-2 minutes. Cook onion, garlic and pepper in oil for about 2 minutes, stirring occasionally.

3) Stir in the tomatoes with their liquid, and break them up with a fork. Stir in the tomato sauce, basil, oregano, salt, fennel seed and pepper. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently and does not spatter.

4) Cover and cook 35 minutes, stirring about every 10 minutes to make sure mixture is just bubbling gently and to prevent sticking. Lower the heat if sauce is bubbling too fast.

5) After the tomato sauce has been cooking about 20 minutes, cook the pasta according to package directions.

6) Drain pasta and serve with sauce and grated Parmesan cheese.

Baguette

When Ben and I were in London we used to grab baguettes from the local grocer daily. I liked to eat them plain. Well, these do not taste the same but say the word "baguette" and I'm a fan. This recipe was pretty easy and they tasted great....This bread freezes great too. I brushed mine with butter but I think next time I'd brush them with olive oil. Either way would probably be good.

Baguette

1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.

In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I did this by hand because I don't have a Kitchen Aid or Bosch.)

Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down. Cover and let it rise for 30 minutes.

Preheat oven to 450 degrees. With a very sharp knife gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter (or olive oil).

Chinese Chicken Salad

This is another great salad recipe - something different. I love the dressing and the way it soaks into the chicken. I got this recipe from a cookbook my mother-in-law's Relief Society put together.

Chinese Chicken Salad

1 head cabbage, chopped
2 bunches green onions, finely diced
2 chicken breasts, cooked and diced
2 pkgs. Top Ramen noodles (chicken flavor), broken into small pieces
1/2 cup toasted, slivered almonds

Dressing:

1/4 cup oil (I used canola.)
1/4 cup white vinegar
1 tsp black pepper
3 Tbsp sugar
1 Tbsp soy sauce
2 chicken seasoning packets from the Top Ramen noodles

Mix the dressing well and add to salad mixture not more than 1 hour before serving. **This makes a lot so I only used about 1/2 a head of cabbage and one package of Ramen noodles. I also halved all the dressing ingredients. I omitted the almonds due to a nut allergy in our family.

Whole Wheat Chocolate Chip Oatmeal Cookies

I love that these cookies use whole wheat flour and they really taste great. Much better the first day than the second, in my opinion, but the dough freezes well or keeps well in the fridge for several days.

Whole Wheat Chocolate Chip Oatmeal Cookies

1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 teaspoon vanilla extract
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 ¼ teaspoon salt
2 ½ cups wheat flour
2 ½ cups oats
2 ½ cups semisweet chocolate chips

Cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract. Stir in dry ingredients and then chocolate chips. Scoop rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 for 10 minutes. *Makes 3-4 dozen.

Southwestern Barbecue Chicken Salad

This salad was SO good! I loved the combination of ingredients, especially the barbecue chicken. It was pretty easy to whip up last minute too. This is another recipe from The Sisters Cafe. The summer is over but I'm just getting going on great salad recipes. I'm not ready for the cold weather yet!

Southwestern Barbecue Chicken Salad

2 large chicken breasts, cooked and shredded

1 cup BBQ sauce

1/2 head Romaine lettuce, chopped

1/2 head Iceberg lettuce, chopped

1 can corn, drained

1 can black beans, drained and rinsed

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

4 Roma tomatoes, diced

2 Haas avocados, diced

shredded cheese, Mexican blend or cheddar

crispy tortilla strips

Stir shredded chicken in with the BBQ sauce until well coated. Of course you can use less or more sauce, it's up to you! I like quite a bit since I love the smoky flavor of BBQ sauce in a salad. Toss together the lettuce, cilantro, corn, beans, and chopped veggies. Top with shredded chicken, cheese and crispy tortilla strips. Drizzle ranch or cilantro lime dressing over salad and enjoy!

Buttermilk Waffles

I love making waffles and pancakes from scratch. I especially love any recipe with the word "buttermilk" in it. Mmmm. This recipe comes from my go-to site for great recipes: http://sisterscafe.blogspot.com.

Buttermilk Waffles

1 stick butter, melted

2 cups flour

1/4 cup brown sugar

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

3 large eggs

2 cups buttermilk

1 tsp vanilla

Preheat waffle iron. Beat eggs until fluffy. Beat in everything else just until smooth.

Update 8/15/12:  I have a new go-to buttermilk waffle recipe.  I've never tried the cheese though.

Classic Buttermilk Waffles

INGREDIENTS:
2 large eggs
1 3/4 cups (14 ounces buttermilk)
1/2 cup butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 3/4 cups (7 1/4 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

DIRECTIONS:
In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
 

For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.

Banana Nugget Cookies

I grew up on these cookies! My mom made these all the time when we were young - I think she got the recipe from her mom. They became my favorite cookie at an early age. I love that they are always soft (due to the banana in them).

Banana Nugget Cookies

Mix together in a large bowl:

3/4 cup butter
1 cup sugar
1 egg, well beaten
1 cup mashed bananas (about 2 1/2) - very ripe ones work the best
1 1/2 cup flour
1/2 tsp baking soda
1/4 tsp nutmeg
1 tsp salt
3/4 tsp cinnamon
1 1/2 cups oats
2 cups chocolate chips

I always double this recipe. I also go easy on the nutmeg and I usually use bananas that I've thrown in the freezer previously. Mix everything up and drop by spoonfuls onto lightly greased cookie sheet. Bake at 350 for about 12 minutes.

Hawaiian Haystacks - Reinvented

Please try to ignore the ugly paper plates in a couple of my last posts. :) We had company in town and used paper plates a couple of nights. The first time I ever had Hawaiian Haystacks was when I was a freshman in college. I ate dinner at a friend's house and his mom made them. I thought they were wonderful! I made them quite a bit when Ben and I were first married. But in the past year or two, I've really tried to lessen the amount of cream soups I use. In fact, I used to use A LOT of cream of chicken soup and I rarely use it anymore. Recently I came across a recipe for the Hawaiian Haystacks sauce that doesn't use cream soup. I didn't think that was possible! So I tried it and it did not disappoint.

Hawaiian Haystacks Chicken Sauce

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded cheese, celery, green onions, pineapple, coconut, raisins and/or chow mein noodles.

Peanut Butter Cup Trifle

So this was my first ever trifle. I found an inexpensive trifle dish at WalMart a month or so ago and had been waiting for company to come into town so I could make this dessert and have people to help me eat it! This dessert is really rich and filling! The recipe has you add peanut butter to the pudding but I bet it would be great (and less peanut-buttery) to just use plain vanilla pudding. But either way - it is good!

Peanut Butter Cup Trifle

9x13 pan of brownies, cut into 1 inch pieces
5.1 oz instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 tsp vanilla
8 oz container thawed whipped topping (Cool Whip), divided
20 peanut butter cups, crumbled (buy in a 10-pack. Not the bite-sized)
6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill until serving.

Chicken Alfredo Bake

I love this dish because I use my friend Sarah's "Guiltless Alfredo" recipe and it's much lighter than regular alfredo sauce. You don't feel sick after eating it!

Chicken Alfredo Bake

16 oz. pasta, cooked al dente (penne or rigatoni work well)
1 chicken breast, fried in olive oil and seasoned with your favorite seasoning, then cut into cubes
Guiltless Alfredo Sauce (see recipe below)
1 cup mozzarella cheese, grated
bacon, cooked and crumbled (optional)
1/2 cup grated parmesan cheese

Mix pasta with alfredo sauce and chicken and pour into greased 9X13 baking pan. Sprinkle with one cup mozzarella cheese. Bake for 20 minutes covered at 350. When finished baking, sprinkle with 1/2 cup parmesan cheese.

Guiltless Alfredo Sauce

2 cups low-fat milk (not skim)
1/3 cup (3 oz.) 1/3-less fat cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsp butter
3 garlic cloves, minced
1 cup grated Parmesan cheese

Toss the milk, cream cheese, flour and salt in a blender. Process until smooth and set aside.

In a non-stick sauce pan, melt butter on medium heat and then add garlic. Saute garlic for about 30 seconds, until fragrant.

Add milk mixture to the pan. Stir constantly for about 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's nice and thick, like a normal alfredo sauce, remove pan from heat. Add cheese and stir. Then cover and let stand 10 minutes. It will continue to thicken upon standing.

Barbeque Brisket

I threw this in the oven before church, made the sauce up when we got home, and an hour later we were eating. The meat was really tender and tasted great. You could also shred this meat and eat it as a sandwich.

Barbeque Brisket

6 lbs trimmed beef brisket (I used a tri-tip roast.)

Marinade:

3 Tbsp liquid smoke
2 tsp onion salt
3 tsp garlic powder
2 tsp celery salt

Sauce:

3 cups brown sugar
1 cup ketchup
1 tsp celery salt
1 chopped onion
1/4 cup worcestershire sauce
1/4 cup apple cider vinegar

Trim excess fat off meat and place in 9X13 pan. Rub marinade over meat. Also sprinkle pepper and worcestershire sauce over meat. Double cover with tin foil and bake at 275 for five hours.

Drain off juice. Mix together sauce ingredients and pour mixture over meat. (I halved the sauce recipe and I still had plenty of sauce.) Bake at 275 for an additional hour. Remove from oven and slice into thin strips. Pour remaining sauce over meat and serve.

Farmers Market Salsa

Our tomato plants are thriving this year. The tomatoes I'm getting look so nice and pretty! I should have taken a picture. :) I love fresh, homemade salsa - it's a perfect snack that you don't have to feel guilty about eating. This recipe calls for Roma tomatoes but I used my Early Girls and they worked great - probably any medium sized vine tomato would. I also omitted the banana pepper because I couldn't find it at the grocery store.

Farmers Market Salsa

8-10 large vine ripe Roma tomatoes, diced
1 small Walla Walla sweet onion, diced
1 jalapeño pepper, seeded, diced
1 banana pepper seeded (long pale yellow), chopped
1 small green bell pepper, seeded, diced
Juice of two limes
Chopped fresh cilantro to taste (or dried, to taste)
1 tsp of sugar
Kosher Salt to taste
Ground pepper to taste

Mix everything together and enjoy!

For a variation try:
1 chopped, peeled ripe avocado or 1 chopped, peeled ripe nectarine, peach or mango

Whole Wheat Pear Granola Muffins

What can I say, I love muffins! I bought a case of pears from Costco and wanted to try something new. This recipe calls for D'Anjou pears but I used bartlett and I thought they still tasted great. I loved the granola topping. My one year old couldn't get enough of these. This muffin recipe comes from The Sisters Cafe.

Whole Wheat Pear Granola Muffins

3/4 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
3/4 cup packed light-brown sugar
1/2 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted
2 (2 cups) D'Anjou pears, peeled and cut into 1/4-inch dice

Crumb topping:
1/2 cup granola

1/4 cup all-purpose flour
1/4 cup packed light-brown sugar
1/4 teaspoon salt
3 tablespoons chilled unsalted butter

Directions
Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the pears.

Crumb topping:

In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.

Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.

Peach Crisp with Maple Cream Sauce

Ben works with a lady who has several peach trees. Each year she invites us over to pick peaches to our hearts' content. Every year I freeze the majority of them for smoothies and shakes but we also eat a fair share of them fresh. This year I decided to try this recipe to use up the remaining peaches. It did not disappoint! I found this recipe on http://sisterscafe.blogspot.com but it originally came from "The Pioneer Woman Cooks."

Peach Crisp with Maple Cream Sauce

1 cup flour
1/2 c. sugar
1/2 firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. (one stick) butter, cut into bits
5-6 cups, peeled, sliced fresh peaches
Juice and grated zest of ½ lemon
2 T. maple syrup

*Maple cream Sauce, for serving (make beforehand, see instructions below)

Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes. Remove foil and bake20 to 30 minutes more or until top is crisp and brown. You might want to broil fora couple of minutes to ensure good color. Serve warm with maple cream sauce.

Maple Cream Sauce
1 1/2 cups whipping cream
5 T. maple syrup
3 T. light corn syrup

Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill until thickened. Drizzle generously over Peach Crisp.

Sloppy Joes

I've tried a few different Sloppy Joe recipes and this is my favorite to date. I like that it's not too runny so it doesn't make your bun soggy. Tonight we had these with homemade buns. (I just used my bread machine roll recipe and cut the dough into circles with a cookie cutter.) We like to top off our Sloppy Joes with a slice of cheese.

Sloppy Joes

2 lbs ground beef
1 onion, chopped
2 Tbsp flour
1 small can tomato sauce
1 Tbsp dry mustard
4 Tbsp brown sugar
3 Tbsp vinegar
3 Tbsp ketchup
3 tsp Worcestershire sauce
Salt & Pepper to taste

Brown ground beef and onion. Drain off grease. Add remaining ingredients. Heat on stove top until warmed through. Serve on buns.

Grilled Steak with Garlic Rub

This is a flavorful and super easy way to grill steaks. The best part about this marinade is you don't have to plan in advance. It only has to sit on the steak for 30 minutes before grilling.

Garlic Rub

1-2 tsp olive oil
1 tsp kosher salt
1 tsp coarsely ground pepper (I use 1/2 tsp)
2 garlic cloves, crushed with a press

Mix together in a bowl and spread on steaks. Allow to sit for 30 minutes. Then grill or broil in oven. My husband grilled these outside tonight and he was able to do it without flipping the steaks - that way we didn't lose any of the marinade. They were still grilled on both sides and tasted great.

Banana Carrot Bread

This is a fun variation on regular banana bread. I had a bunch of carrots in my fridge so I made this recipe to use some of them up. You really can't taste the carrots but you can see the pretty orange flecks. :)

Banana Carrot Bread

1 cup mashed bananas (about two large, very ripe bananas)
1 cup brown sugar
3/4 cup canola oil
2 eggs
2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg (I do slightly less.)
1 cup finely grated carrots

Combine bananas, brown sugar, oil & eggs in bowl and mix. Sift flour, soda, salt, cinnamon & nutmeg together in large bowl. Stir into banana mixture. Fold in carrots. Spoon into large greased and floured loaf pan. Bake at 350 for 45-55 minutes or until toothpick inserted in center comes out clean. Can also makes these into muffins.

Blueberry Sour Cream Pancakes

Another pancake recipe. Ben made pancakes from a mix the other night and I think I've been ruined. They tasted terrible! I definitely prefer pancakes from scratch and there are so many options! These ones are very moist because of the sour cream.

Blueberry Sour Cream Pancakes

2 cups all-purpose flour (Or 1 1/2 c. white flour, 1/2 c. whole wheat flour.)
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1/3 cup butter, melted
2 eggs
1 1/2 cups milk
1 cup (8 oz.) sour cream (I have substituted 1 c. plain greek yogurt for this.)
1 cup fresh or frozen blueberries

Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream & butter; mix well. Stir into dry ingredients just until blended. Fold in blueberries. Cooked on greased hot griddle.

Chicken Salad Sandwich

I saw a picture of a chicken salad sandwich on my friend Ruby's blog and it looked so good! It reminded me how much I love chicken salad on a croissant and how infrequently I eat it. The next time I was at Costco I picked up a pack of these croissants (Costco's are fabulous!) and whipped up some chicken salad for dinner. Here is how I like to make it:

Chicken Salad

1 can chicken, drained and shredded
1/2 cup or so of mayo
1-2 tsp. lemon juice
1 cup red seedless grapes, cut in half
1/2 cup celery chopped fine
crumbled bacon or real bacon bits
pineapple tidbits (optional)

Mix everything together and spread on fresh croissant rolls. Yum!

Baked Oatmeal

Our family consumes A LOT of cold cereal. Ben grew up on cold cereal. For Christmas every year he and his brothers would each get five or six full size boxes of cold cereal with their stockings. Though I shop sales and use coupons so usually get it quite cheap, cold cereal takes up a lot of space in my house and is not the healthiest breakfast out there. I have a goal to make more "homemade" breakfasts. My kids love oatmeal - I don't. Regular oatmeal cooked in a saucepan is just "ok" for me. But I came across this baked oatmeal recipe and it is super! Ben LOVED it. It's super quick to make and very filling. I halved the recipe and baked it in an 8X8 dish and it was the perfect amount to feed my family for one morning. This tastes great plain or with fruit on top.

Baked Oatmeal
6 cups oats (rolled or quick)
1 1/2 cups brown sugar (can substitute coconut sugar with great results)
1 cup oil (melted coconut oil works great)
2 cups milk
4 beaten eggs
1 tablespoon baking powder
2 teaspoon salt

Preheat oven to 350 degrees. Mix all ingredients together and pour into a 9X13-inch baking pan. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.  Serve warm with milk….or not.

Red Wine Vinaigrette

I want to start making my own salad dressings so I'm going to experiment with a few. I'll still keep a bottle of Hidden Valley Ranch and Italian Dressing in my fridge but homemade salad dressing is so much better for you without all the preservatives, etc. so I'm going to try to do more of that. Here's one that is sweet and tasty. We call it the "pink dressing" in our house. This recipe comes from another great recipe site: www.melskitchencafe.com. (BTW, I think next time I make this I will only use 1 cup sugar.)

Red Wine Vinaigrette

2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated (about 1/4 of a large red onion)
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1-2 weeks (although I’ve found it gets a little thick if it is too cold so I’ll pop it in the microwave for 5-10 seconds to help thin it out before I use it if it has been in the refrigerator for several days).

Applesauce Pancakes

I don't know if I'll ever go back to store-bought pancake mixes. I guess I'll always keep some on hand - just in case, but pancakes from scratch are so much better! I had some applesauce in my fridge that I needed to use up so I decided to try these pancakes. I used unsweetened applesauce but I'm sure any kind would work. I didn't have time to make the syrup but I'm sure it would taste great with these pancakes. These recipes come from The Sisters Cafe.

Applesauce Pancakes

2 eggs
2 c flour
1 c milk
1 c applesauce
1/2 tsp ground cinnamon
1/4 c vegetable oil
2 T sugar
1 T baking powder
1 tsp salt

Beat eggs until fluffy. Beat in remaining ingredients just until smooth. Heat griddle or skillet over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle. For each pancake, use slightly less than 1/4 cup batter. Cook pancakes until bubbly on top and dry around the edges. Turn to cook other sides until golden brown.

Cinnamon Syrup
1 cup sugar
slightly less than 3/4 tsp. cinnamon
1/2 cup light corn syrup
1/4 cup water
1/2 cup evaporated milk

In a saucepan, combine sugar and cinnamon. Pour in corn syrup and water and stir to dissolve. Boil, stirring constantly 2-3 minutes. Cool. Stir in evaporated milk and serve. Refrigerate leftovers.

Cafe Rio at Home

My cousin Liesel let me in on the secret recipes for Cafe Rio goodness in the comfort of your own home. :) My five year old has reverted to his old picky self lately and won't go near anything with "little green things" in it. But my three year old ate this up.

Cafe Rio's Sweet Pork Barbacoa

Pork Roast
*Cook pork in crock pot on low for 5-6 hours. Drain water and fat; then shred pork. Return to crock pot and add:
2 cups sugar (I think 1 is plenty.)
1 can Coke
1 pint fresh salsa (Bottled salsa works.)

*Cook an additional 2-3 hours. Serve in warm tortillas with cheese, beans (I like black), cilantro lime rice and tomatillo & cilantro dressing.  Or make as a salad with tortilla on bottom and lettuce and other toppings piled on top.

Cilantro Lime Rice

1 1/2 Tbsp olive oil
1 cup white rice
2 cups chicken broth
1/4 tsp salt
*Heat oil, add rice stirring to coat; add broth and salt and bring to boil. Cover and cook on low for about 20 minutes or until rice is tender. (Mine was done in only about 10 minutes.) Then add:
Grated rind and juice from one lime
1/2 cup chopped cilantro leaves (I used about 2 Tbsp dried cilantro.)

Tomatillo and Cilantro Dressing

1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup sour cream
1 cup cilantro leaves
3 tomatillos (remove husk cover, core and cut in half)
3 cloves garlic, minced
1/4 tsp cayenne pepper
*Put everything in blender and blend until smooth. If you refrigerate it for a while it will thicken.

Crepes

We were given a crepe maker for a wedding gift. You don't need one to make crepes but it sure makes it easy! Tonight we had chicken crepes for dinner (chicken, spinach & cheese w/ a chicken gravy) and apple pie filling and strawberry crepes with vanilla ice cream for dessert! Oh the possibilities...

Basic Crepe Batter

1 cup all purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 Tablespoons butter or margarine, melted

Place ingredients in blender. Blend 30 seconds. Stop and stir down sides. Blend 30-60 seconds more until smooth. Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients. Makes about 16 crepes.

I pour my batter into a shallow pie plate and then dip the crepe maker in the plate quickly. Then I allow the crepe to cook for about a minute. If you don't have a crepe maker I'm sure you could spray a frying pan and cook them that way. The key would be minimal batter in the pan so your crepe stays thin.

Chicken and Dumplings

In my opinion, this meal is the epitome of comfort food. I've really cut down on my use of cream of chicken soup, but I am not above it. This dish is easy to make, quick and filling. Another great recipe from The Sisters Cafe.

Chicken and Dumplings

3 c. cooked chicken, cut into large pieces

½ c. butter

1/3 c. flour

½ tsp salt

1/8 tsp pepper

3 c. chicken broth

1 can cream of chicken soup (98% fat free variety works great)

Dumplings:

2 c. flour

3 tsp baking powder

½ tsp salt

1 tsp poultry seasoning (I used McCormick's chicken seasoning.)

1 tsp celery seed (I omitted.)

¼ c. oil

1 c. milk

Blend butter, flour, salt and pepper in saucepan. Add chicken broth and cook until thick. Stir in cream of chicken soup and add cooked chicken. Put in a 9x13 pan. To prepare dumplings, mix all ingredients together and stir until moistened. Drop rounded spoonfuls onto chicken and gravy. Bake at 425° for 20-25 minutes.