- 2 cups Flour
- ½ teaspoons Baking Powder
- 1 pinch Salt
- 2 Tablespoons Butter
- 1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
- 2 quarts Chicken Broth
- 3 cups Cooked Chicken
How to Make It
- A bowl of chicken and dumplings. A glass of sweet tea. It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to. And it’s not hard to make. Come on, I’ll show you how.
- Preparation Instructions
- In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
- Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
- Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2?x2?. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
- Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
- To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
- 1 pound Bacon, Cut Into Thirds
- 1 pound Lil’ Smokies (small sausages)
- 1 stick Butter
- 2 cups Brown Sugar
How to Make It
- Preheat oven to 375F.
- Cut the bacon into thirds and wrap each smokie.(small sausage)
- Place all the wrapped smokies in a single layer in a baking dish.
- Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
- Pour the butter and brown sugar mixture on the smokies and bacon.
- Then take the other cup of brown sugar and sprinkle evenly over the smokies.
- Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy
- 1 egg
- 1/4 cup chopped onion
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 pounds lean ground beef (90% lean)
- 1 cup (4 ounces) pepper Jack cheese, divided
- 1 cup salsa, optional
How to Make It
In a mixing bowl sift together the dry ingredients. Add the water and mix well. Completely coat the chicken or fish fillets with the batter and fry until golden brown
5 (15-oz) cans green beans, drained
1 lb bacon
2/3 cup brown sugar
1/4 cup butter, melted
1/4 cup low-sodium soy sauce
1-1/2 tsp garlic powder
How to Make It
- Preheat oven to 350 degrees.
- Pour drained green beans in an ungreased 9x13-inch pan.
- In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle cooked bacon on top of green beans.
- Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.
- Bake for 40 minutes.
- 2/3 c. Minute Rice
- 2 3/4 c. milk
- 1/3 c. sugar
- 1 tbsp. butter
- 1/2 tsp. salt
- 1/2 tsp. vanilla
- 1/4 tsp. nutmeg
- Cinnamon
- 1/2 c. raisins
How to Make It
- First step : Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.
- Second step : Bake in 350 degree oven for 1 h, stirring after 15 mins & again when pudding is done.
- Third step : Sprinkle with cinnamon.
- Finally step : Serve warm or chilled. Pudding thickens as it stands.
- 1 cup chocolate chips
- 2 cups pecans
- 3/4 cup melted butter
- 1/2 cup evaporated milk
- 1 (14 ounce) bags caramels
- 1 1/3 cups water ( or as called for by your cake mix)
- 1/3 cup oil ( or as called for by your cake mix)
- 3 eggs ( or as called for by your cake mix)
- 1 (18 ounce) boxes German chocolate cake mix
How to Make It
- Prepare cake mix as directed.
- Pour 1/2 of the batter in a 13x9 inch pan.
- Bake at 350 for 15 minutes.
- Remove and let cool.
- In a double boiler, add carmels, milk and butter and stir constantly till melted.
- Pour melted carmel over cooling cake.
- Sprinkle on top 1 cup of pecans& chocolate chips.
- Pour remaining batter on top and bake for an additional 20 minutes.
- You’ll need a roasting or broiler pan, small skillet, large bowl, small bowl or ramekin for sauce, pastry brush and meat thermometer.
- Cooking spray
- 2 teaspoons olive oil
- 1 onion, diced
- 1 tablespoon minced garlic
- 2 pounds lean ground turkey — take out of the refrigerator ahead of time to take the chill off
- 1/4 + 1 tablespoon cup basil pesto
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 3/4 cup whole wheat breadcrumbs – Make in the food processor from whole wheat bread, 1 or 2 slices will do it.
- 1/4 cup marinara sauce — I used homemade, Kalyn used Classico because it’s low-sugar.
- 2 teaspoons balsamic vinegar
How to Make It
- You’ll need a roasting or broiler pan, small skillet, large bowl, small bowl or ramekin for sauce, pastry brush and meat thermometer.
- Cooking spray
- 2 teaspoons olive oil
- 1 onion, diced
- 1 tablespoon minced garlic
- 2 pounds lean ground turkey — take out of the refrigerator ahead of time to take the chill off
- 1/4 + 1 tablespoon cup basil pesto
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 3/4 cup whole wheat breadcrumbs – Make in the food processor from whole wheat bread, 1 or 2 slices will do it.
- 1/4 cup marinara sauce — I used homemade, Kalyn used Classico because it’s low-sugar.
- 2 teaspoons balsamic vinegar
- 1 egg
- 1/2 pounds ground beef
- 14 ounce, can diced tomatoes with green chile peppers
- 1 sleeve buttery round crackers , crushed
- 1 tspn onion flakes +1/2 tspn ground black pepper
- 1/2 tspn garlic powder+1/2 tspn seasoned salt
How to Make It
- Preheat an oven to 375 degrees F.
- Beat the egg in a mixing bowl, then add the ground beef, crushed , and crackerstomatoes. Season with onion flakes, garlic powder, pepper, and salt . Mix until evenly combined. Pack into a 9x5 inch loaf pan.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F .
- I wish the content of our site was benefic.
- 20 ozs crushed pineapple
- 3 ozs cherry (jello)
- 1/2 cup cold water
- 16 ozs cottage cheese
- 9 ozs cool whip
- 1/2 cup chopped pecans
How to Make It
- In a large sauce pan mix the pineapples and cherry jello, bring to a boil,add 1/2 cup cold water
- Let mixture Chill until soft set,fold in cottage cheese, cool whip&pecans
- Chill until congealed firm
- And then enjoy!
Pumpkin cake:
- ¼ cup turbinado sugar
- 2¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 14 tablespoons unsalted butter, softened
- 1 cup sugar
- 1½ cups light brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 – 15 ounce can pumpkin puree
-
Caramel sauce:
- 4 tablespoons unsalted butter
- ⅔ cup light brown sugar
- pinch salt
- ½ cup heavy whipping cream
How to Make It
For the cake:
- Preheat oven to 325°. Grease a 14 cup Bundt pan and sprinkle turbinado sugar around the pan. Set aside.
- Whisk together flour, baking soda, salt, cinnamon, ginger and cloves together and set aside.
- In a large mixing bowl, cream butter, sugar and brown sugar together for 3 minutes, scraping the bowl down as needed. Add eggs, one at a time, scraping the bowl down in between additions. Add vanilla.
- Add ½ the dry ingredients followed by all of the sour cream. Blend in remaining dry ingredients. Mix in pumpkin puree.
- Transfer batter to prepared pan. Bake at 325° for 75 minutes. Cool in pan for 10 minutes.
- Transfer cake to cooling rack and cool completely.
For the caramel sauce:
- Place butter, brown sugar and salt in small saucepan. Bring to a boil and boil for two minutes. Remove from heat and stir in cream. Set aside to cool completely, stirring occasionally.
- Transfer to a liquid measuring cup and very lightly drizzle one layer of caramel sauce over the cake. Allow to set.
- Transfer cake to a serving plate. Serve the cake with warm caramel sauce on the side.
Betsy's tidbits:
- Place a piece of wax paper under the cooling rack before drizzling the caramel sauce over the cake.
- Pumpkin Bundt Cake is delicious warm or cold.
- Try scooping cinnamon ice cream over a slice of the cake and then drizzling caramel sauce on top.
- The caramel sauce is also delicious to dip apples into.
- 2 eggs
- 2 tablespoons milk
- Salt and pepper (to taste)
- 3 teaspoons butter (divided)
- 4 slices whole wheat bread
- 4 slices Colby-jack cheese
- 4 slices crispy cooked bacon
How to Make It
- In a medium bowl beat eggs, milk, salt and pepper until blended. Heat 1 teaspoon of butter in a large non-stick skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently pull them across the pan with a spatula, forming large curds. Continue cooking while pulling and folding the eggs until thickened no and visible liquid egg remains. Remove from the pan, set aside. Clean out the skillet.
- Heat the skillet to medium heat. Spread the remaining 2 teaspoons of butter evenly on one side of each slice of bread. Place 2 slices in the skillet butter side down. Top each with 1 slice of cheese, scrambled eggs, bacon, and an additional slice of cheese. Cover with the remaining bread slices, butter side up.
- Cook sandwiches over medium heat, until browned on the bottom. Once they are browned on the bottom flip them over and cook until browned on the other side and the cheese has melted.
- 3-4 BSCB (Boneless, Skinless, Chicken Breasts) baked
- 1 regular sized bag of original Doritos
- 1 can Cream of Mushroom
- 1 can Cream of Chicken
- 3/4 cup Milk
- Shredded Cheese
How to Make It
- Step 1: I like to pre-bake my chicken breasts and I tend to do it the same way for most of my recipes. Sprinkle with Pampered Chef Southwest Seasoning and Garlic salt in bottom of baker.
- Step 2: Place BSCB in baker, sprinkle the tops of the chicken with same seasonings and bake for 25-30 min on 375
- Step 3: While waiting for chicken to bake, combine both cans of Cream of Mushroom and Cream of Chicken in a bowl, along with milk and stir. This will make the ‘saucy’ portion of the dish. But being the goober that I am sometimes, I totally missed taking a picture of this step, so you will just have to take my word on it. 😉
- Step 4: After taking the chicken out of baker, add a layer of Doritos to the bottom.
- Step 5: Chop Chicken breasts up and place a layer of chicken on top of Doritos.
- Step 6: Add the creamy sauce on top of the chicken. (NO picture…sorry.)
- Step 7: Add any remaining Doritos on top and finish with a layer of shredded cheese. (I use the Mexican shredded blend from Costco and tend to be VERY generous with my layer!)
- Step 8: Bake in over on 375 – 400 for 15 -20 minutes or until heated through and cheese is melted.
- And then serve this yummy (but certainly not low-fat or ‘healthy) casserole to all the Dorito lovers in your life and I promise that it will be gone in a few minutes…mine always is!
