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Recipes
Chicken and Dumplings
By dawn716
Preheat oven to 375 Degrees
- Dumplings:
- Stew-
- 6 - Large Chicken Breasts + 1 t Badia Poultry Seasoning (or you could use a store bought rotisserie)
- 2 T Vegetable Oil
- 2 C Matchstick Carrots
- 4 Ribs Celery Cut Length wise and then chopped
- 1/4 t Salt
- 12 C Chicken Stock- Preferably homemade
- 1 Can of condensed Cream of chicken soup (not diluted)
- 3 C Milk - Preferably whole milk
- 2 T Badia Poultry seasoning
- 2 t Black Pepper
- 1 T Lawrys Garlic and Parsley Salt
- 1 t Garlic powder
- 2 C Frozen Peas
- 1/4 C Corn Starch
- 3 C All purpose Flour
- 1.5 T Baking Powder
- 1.5 t Salt
- 1/2 t Dried Parsley
- 1.5 C Whole Milk
- 4.5 T Unsalted Butter
Blackberry Sangria
By dawn716
MIX AND SERVE OVER ICE WITH LEMON AND ORANGE SLICES
- 4-5 OZ PINOT NOIR
- 1 SHOT BLACKBERRY BRANDY
- 1/2 SHOT TRIPLE SEC
- 1/4 CUP CRANBERRY JUICE
- 1/4 CUP GINGER ALE
- ORANGES
- LEMONS
Homestyle Chicken Bake
By dawn716
PREHEAT OVEN TO 400*. CHOP CHIVES, CUT CHICKEN IN BITE SIZE PIECES
- 2 T FRESH CHIVES, FINELY CHOPPED
- 4-6 CHICKEN TENDERS
- 1 24 OZ READY MASHED POTATOES
- 1 12 OZ JAR CHICKEN GRAVY
- 1 11 OZ CAN YELLOW AND WHITE CORN, DRAINES
- 1 1/2 CUPS SHREDDED CO-JACK CHEESE
Baked Mac N Cheese with Shrimp (PC)
By dawn716
Season shrimp with 1/4 t salt, and pepper
- 1 1/2 lbs (700 g) medium raw shrimp (25-30 per pound), peeled, deveined, tails removed
- 3/4 tsp (4 mL) salt, divided
- 1/2 tsp (2 mL) ground black pepper
- 6 tbsp (90 mL) butter (3/4 stick), divided
- 6 tbsp (90 mL) dry sherry, divided
- 1/4 cup (50 mL) flour
- 3 1/2 cups (875 mL) milk, divided
- 1 tbsp (15 mL) Dijon mustard
- 1/2 tsp (2 mL) cayenne pepper
- 8 oz (250 g) uncooked mezzi rigatoni pasta (2 cups/500 mL)
- 6 oz (175 g) sharp white cheddar cheese, shredded (1 1/2 cups/375 mL), divided
- 4 oz (125 g) fontina cheese, shredded (1 cup/250 mL)
- 2/3 cup (150 mL) panko bread crumbs
- 1/4 cup (50 mL) finely chopped fresh parsley
Mushroom Pork Chops
By dawn716
SEASON PORK CHOPS WITH SALT, PEPPER, AND GARLIC SALT
- 4 PORK CHOPS
- SALT AND PEPPER TO TASTE
- 1 PINCH GARLIC SALT
- 1 CHOPPED ONION
- 1/2 POUND FRESH SLICED MUSHROOMS
- 1 CAN CREAM OF MUSHROOM SOUP
White Sangria
By dawn716
MIX AND SERVE OVER ICE
- 6 OZ CHARDONNEY
- 1 SHOT PEACH SCHNAPPS
- 1/2 SHOT TRIPLE SEC
- 1/4 APPLE JUICE
- 1/4 CUP SODA WATER
30-Minute Chili Mac
By dawn716
BROWN meat with chili powder in large saucepan
- 1 lb. extra-lean ground beef
- 2 tsp. chili powder
- 1-1/2 cups water
- 1 can (15.5 oz.) kidney beans, rinsed
- 1 can (15 oz.) tomato sauce
- 1 cup TACO BELL® Thick & Chunky Salsa
- 3/4 cup elbow macaroni, uncooked
- 1 cup KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA
Apple Nut Cake with Rum Sauce
By dawn716
IN A LARGE BOWL, COMBINE APPLES AND SUGAR
- 4 C CHOPPED PEELED APPLES
- 2 C SUGAR
- 2 EGGS
- 1/2 C OIL
- 1 t ALMOND EXTRACT
- 2 C FLOUR
- 2 t BAKING SODA
- 1 t SALT
- 1 t CINNAMON
- 1/2 C CHOPPED PECANS
- SAUCE;
- 1/2 C BUTTER, CUBED
- 1 C SUGAR
- 2 T FLOUR
- 1/8 t SALT
- 1 C WATER
- 2 t VANILLA
- 1/2 t RUM EXTRACT
Margarita- Watermelon
By dawn716
Place watermelon in a bowl and use a potato masher to extract as much juice as possible
- 3 cups fresh seedless watermelon pulp
- 1 cup fresh lime juice
- 2 cups simple syrup
- 1 1/2 cups premium silver tequila
- 1/2 cup triple sec
- 3 cups ice
Overnight Apple Pecan French Toast
By dawn716
For Butter Pecan French Toast, sub 1/2 c butter pecan coffee creamer for milk
- 4 eggs
- 1 cup milk
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 1 med. apple, peeled and shredded
- 1/2 tsp vanilla
- 1 loaf Fr. bread, cut into 12 1 inch slices
- 1/2 cup pecans, chopped
- 2 T. butter, melted