Chicken and Dumpling Soup


SNOW we have SNOW!!  Winter has finally arrived in Michigan and what better way to ward off the blues on a cold day than with a great bowl of soup.  This is the perfect dinner that will warm you and your family through and through.  It is so satisfying, and best of all it takes no time to make.  This is one of my favorite soups, and the leftovers are fantastic!!

Enjoy and Happy Cooking,                                                               

Vonnie

Ingredients:

3 slices bacon

3 large potatoes, peeled and diced

2 carrots, peeled and diced

1 onion, diced

4 skinless, boneless chicken breast halves – diced

3 cups chicken broth

1 teaspoon poultry seasoning

salt and pepper to taste

1 (15.25 ounce) can whole kernel corn, drained and rinsed

1 cup frozen peas

3 cups half-and-half

1 1/2 cups biscuit mix

1 cup milk

 

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.

Add potatoes, carrots, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes Add frozen peas.

Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

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Chocolate Mint Overload Cake


I love this time of year when the Girl Scouts will soon be delivering my much-anticipated order.  Of course I have several boxes of the Thin Mints!  I love to take them and add them to cake mixes and make my family and friends smile as they enjoy a delicious dessert that took me no time to make.

Enjoy and Happy Cooking,                                                                                         

Vonnie

1-18.25 oz. chocolate cake mix

1-3.9 oz.package chocolate instant pudding mix

1 cup semisweet chocolate chips

1 cup Girl Scout thin mint cookie crumbs

1-8 oz container sour cream

4 large eggs

1/2 cup water

1/2 cup vegetable oil

powdered sugar

Mix together the first eight ingredients in a large bowl until all are blended. Pour batter into a well-greased 12 cup Bundt pan.

Bake at 350 for 1 hour or until cake begins to pull away from sides of pan. Cool on a wire rack for 15 minutes. Remove cake from pan and place on serving dish. Cool completely. Sift powdered sugar over top of cake. Serve as is or with a scoop of vanilla ice cream

Pierogi Lasagna


This is a recipe I found in a cookbook my mother-in-law and my father-in-law brought back from a trip to Nova Scotia. The title is One Potato, Two Potato. Every one of the 200+ recipes are made with potatoes and this one is by far my favorite!

It is easy to make, works well for a vegetarian main dish and you can serve it with so many sides. I like it with applesauce, kielbasa, or a nice tossed salad.

If you are pressed for time you can use instant mashed potatoes.                         

Hope you enjoy and happy cooking,

Vonnie

 

 

Ingredients:

1 lb lasagna noodles

4 lbs red or white potatoes

1/4 c sour cream (optional)

1/2 c milk

2 c shredded cheddar cheese

1 c butter (2 sticks)

2 onion, sliced in rings

Directions:

Cook the noodles as directed on box. Chop potatoes into cubes, place in pot of cold water (enough to cover), and allow to come to a boil. Continue boil until potatoes are soft enough to yield to a fork stab. Drain, mash, blend with a mixer. Toss in the optional sour cream and milk, mix some more. Add salt to taste. Stir in cheddar.

Melt all the butter over medium-high heat, then sautee onions until the rings are transparent.

Preheat oven to 375. Grease the bottom of a 9×13 baking dish with some of the onion-butter. Lay 3 noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle. Once done, smooth the potatoes, then spread about a quarter of the onions on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with 3 noodles and the remainder of the onions and butter.

Pop in the oven for 20 to 30  minutes. Allow to cool 10 minutes before cutting and serving.

Meatless Monday Root Vegetable Stew


This is a hearty Meatless Monday meal that so satisfying.  Pair it with a green salad and some great bread, like Sue’s Oatmeal Bread (shared recipe last week) made in your breadmaker and you have the perfect dinner!

For some of you Meatless Monday is not your forte so just add some cooked spicy sausage, cooked or leftover chicken shredded right before serving.

This stew only gets better as it sits, so don’t make lunch plans for Tuesday!!

PS….Uncle Jim’s Pepper Mustard is a product friends of mine created and produce. Check them out. You will fall in love with wonderful mustard!   www.unclejimsstore.com

Enjoy and Happy Cooking,

Vonnie

 Ingredients:

1  TBSP.  olive oil

1  cup  chopped onion

3  TBSP.  chopped garlic

1  TBSP.  chopped fresh rosemary, divided

2 1/2  cups diced peeled  potatoes

2 1/4  cups diced peeled rutabaga

2  cups  diced peeled turnip

1 1/4  cups  diced peeled parsnip

1 cup  diced carrots

2  cups  vegetable broth

2  cups  water

1/4 cup  heavy whipping cream

1/2  tsp.  freshly ground black pepper

1/4  tsp.  salt

2-3 TBSP. Uncle Jims Pepper Mustard, Optional…but highly recommended!

Directions:

1. Heat oil in a large pan over medium heat. Add onion to pan; cook until tender about 3-4 minutes, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook for about 1 minute, stirring occasionally. Stir in potatoes and next 6 ingredients. Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

2. Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Blend until smooth. Return to pan. Stir in cream, pepper mustard, pepper, and salt.