My husband is sick with the flu. So I made him some chicken and dumplings to help him feel better
(I made 1/2 this since he is the only one eating it)
Chicken and Dumplings
- 1 (4 pound) whole chicken
- 1 pinch poultry seasoning
- 1/8 teaspoon ground black pepper
- 1 1/2 cups chopped celery
- 1/4 cup chopped green bell pepper
- 1 (10.75 ounce) can condensed chicken broth
- 2 tablespoons all-purpose flour
- 2 cups buttermilk baking mix
- 1/8 teaspoon chopped fresh parsley
- 1/4 teaspoon ground black pepper
- In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.
- In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.
- Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve.
A friend of mine sent me this recipe. Her sister in law (I think) made this and it was a huge hit. So Jenny sent it to me since I enjoy cooking. I made this last night and Wow! It was fantastic!
Katie’s Pineapple Salsa
1 C finely chopped pineapple
1/2 C each diced red & green bell peppers
1 C corn kernels
1 15 oz can black beans, drained and rinsed
1/4 C chopped onion
2 jalapenos, chopped
1/4 C orange juice
1 tomato, chopped
juice of half a lime
salt and pepper to taste
Mix together and enjoy! ^_^
I love Poppers. I look forward to them whenever I eat out. So last year I decided to try making them myself. They turned out really well, so I shall share it with you!
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 1/4 cup mayonnaise
- 15 fresh jalapeno peppers, halved lengthwise and seeded
- 2 eggs, beaten
- 1/2 tablespoon milk
- 1 1/2 cups crushed corn flake cereal
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
- In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
- Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
- Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
- Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.
I’m part of the Big Brothers Big Sisters program. So this week I decided to bake cookies with my little sister, Queenie. As it turns out, she had never baked cookies before. Never even had homemade cookies. To me, that’s almost unbelievable! Growing up, baking cookies (especially around the holidays) was not abnormal for me. But we live in two very different worlds. So I let her stir the batter and crack the eggs and measure the sugar. She had such fun! Especially when we got to roll the cookie dough in our hands. Cooking is messy, which is great fun ^_^
Anyhow, these cookies turned out to be AMAZING!!! Bake them. Do it now! ^_^
Amazing Chocolate Chocolate Chip Cookies
- 1 cup unsalted butter
- 1 1/2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup unsweetened cocoa powder
- 1 cup chopped walnuts (we did not use walnuts, or any nuts, because she does not like them)
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes! Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
- In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, kosher salt and cocoa powder. Seal the bag and massage the ingredients to combine. The mixture will appear homogenous with no separate ingredients showing.
- Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined – about 3 minutes. Add all the walnuts and chocolate chips and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your fingers.
- Bake for 11 minutes at 350 degrees F (175 degrees C). The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely. Store in airtight containers.
We had to cook our cookies for like 20 minutes due to the fact that we made ours huge ^_^
I’m a southern girl. I love my cornbread. I was raised in North Carolina where my dad made cornbread regularly. So I suppose it’s only natural for me to be making m own now!
- 1 cup corn meal
- 1 cup sifted flour
- < 1/4 sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/4 cup oil
- 1 cup milk
- 1 egg, beaten
- 1/2 can corn
- 1 handfull shredded cheddar cheese
- Preheat oven to 425*
- Mix all ingredients into a batter and pour into a greased baking pan. Sprinkle top of batter with cheese (optional). Bake for 20-25 minutes.
This was soooo wonderful! Sweet, tart, crisp, soft. I couldn’t find fig jam in our commissary though, so I used red plum jam.
Open-Faced Plum Tart
- 1 (9-inch) store-bought round pie crust
- 1/4 cup fig jam
- 1 pound plums cut into 1/4-inch wedges
- 1 egg plus 1 tablespoon water, whisked for egg wash
- 1/2 cup raw cane sugar
Preheat oven to 425 degrees F.
Remove pie crust from refrigerator 10 minutes before using to soften slightly. Line a baking sheet with parchment (I used Tin Foil). Unfold pie crust onto baking sheet. Spread fig jam on crust leaving a 2-inch border around the edges. Place plums on top of the jam. Fold edges over leaving the center exposed and press slightly to seal. Brush outside of the pie dough with egg wash and sprinkle with sugar.
Bake until dough is cooked through and golden, about 45 minutes.
Serve warm with ice cream.
We love garlic in this house, so this recipe was just perfect!
Garlic Mashed Red Potatoes
- 3 pounds red potatoes
- 4 cloves garlic
- 3 tablespoons butter, room temperature
- 1/2 to 1 cup heavy cream, room temperature
- Salt and freshly ground black pepper
In a large pot, cover potatoes and garlic with water by 1-inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain potatoes and garlic well. Put back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter. Add heavy cream in stages until desired consistency reached. Season with salt and pepper, to taste.
The only thing I changed was this. After I drained the water, I tasted the potatoes, and they just weren’t garlicy enough for me. So I sliced up 3 more cloves of garlic and stirred them in. Very good.