chicken and dumpling soup

Chicken and Dumplings
Recipe by Our Best Bites


6 cups chicken broth (1 1/2 boxes or 3 cans) OR 6 c. water + 6 chicken bouillon cubes
1 lb. cooked chicken, cut into bite-sized pieces (I use 1/2 of a fauxtisserie chicken and it's FABULOUS! You could also use leftover rotisserie chicken from the grocery store)
1 c. sliced carrots
2 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
1 14-oz. can evaporated milk (fat free is fine)
1 recipe of Bisquik dumplings (recipe is on the box) or 1 small package of Kluski noodles


In a large pot, heat some olive oil over medium heat and add onions and garlic. Saute for a few minutes and then add chicken broth, chicken, bay leaf, and basil. Bring to a boil. Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender. When carrots and celery are almost done, add chopped parsley. Add evaporated milk. Increase heat to boiling and add noodles or add prepared Bisquik by small spoonfuls (they'll really puff up while they're cooking). Cook until noodles are tender or until dumplings are cooked through (they should appear moist but feel firm; this is after about 4-5 minutes).


One other thing--if you know you'll have leftovers, only add dumplings or noodles to what you know you'll eat immediately. The noodles/dumplings will soak up all the liquid in the soup when you store it as leftovers, so you'll have overly-mushy noodles and chicken with no broth if you don't. The other thing you can do is add all of the dumplings or all of the noodles, and then store the dumplings or noodles separately from the rest of the soup. That's easy to do with dumplings, not so much with noodles.

Serves 5-6-ish...

Notes:

1. This was really tasty and really easy. The kids really liked it and it doesn't take a lot of time to make.

It's cookie time.

Matt didn't start singing along when I starting singing the song from Troop Beverly Hills. I even tried twice. Weak sauce.

I made three kinds of cookies for my neighbor gifts. Most of them were wrapped up on small thanksgiving plates with cellophane but here is a picture of the last four I did today and I just wrapped up the cookies.

Ginger Spice Cookies - Our Best Bites (recipe from Paula Dean)

3/4 C Butter flavored Crisco

1 C sugar, plus more for rolling

1 large egg

1/4 C molasses

2 C flour

2 t baking soda

1 t ground cinnamon

1 t ground ginger

1/2 t ground cloves

1/2 t salt

Preheat oven to 350 degrees. spray pan lightly with cooking spray. With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated. Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar. Bake for 8-10 minutes or until just set around the edges and you start to see "crackling" on the top. They'll puff up while they're baking and as they cool they'll flatten.
Don't over bake! You want to keep them nice and chewy-soft in the middle

Notes:

1. I used a tablespoon to measure my balls.

2. I cooked them for about 9 minutes. They won't look done but they are.

3. I didn't have cloves so I used allspice.

Shortbread Cookies - Little Birdie Secrets

4 cups flour
1 lb. butter
1 cup sugar
1 tsp. almond extract
1 bag Wilton Candy Melts or similar melting chocolate (we like "light cocoa" flavor)

Cream the butter and sugar, then add flour and mix well. Roll out on a lightly floured
surface and cut into desired shapes. Bake at 300 degrees for 25-30 minutes.
(Start checking after about 20 minutes. You want them to be just barely browning
around the edges.) Yields about 3 dozen cookies, depending on size of your cookie cutter.

Allow cookies to cool. Melt chocolate according to package directions. Dip half of each cookie in chocolate and place on wax paper to cool. When you start running low on chocolate, use a spoon to pour chocolate over cookies. Use the back of the spoon to smooth chocolate around until well-covered.

Notes:

1. I over baked mine a little but they still tasted good. Mine never turned brown but I left them in a couple minutes longer waiting for them to get brown.

2. I used the wilton chocolate but liked the ones I did with milk chocolate melting chocolate a little better.

3. My friend told me she sometimes like to add a little lemon flavor and then dip them in powdered sugar (no chocolate dipping). If I were to do that I would do balls or smaller cookies. That would be a tasty variation if you like lemon.

Peanut Butter Cookies - Allrecipes

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped
• 
  
• Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Notes:

1. These are amazing. I put my butter cups unwrapped in the freezer while I baked my cookies so they would press down easily.

2. I used a table spoon to make my balls and it was the perfect size for a mini muffin tin.

3. The cookies won't look done at all but only cook for 9 minutes. They will be puffed up but when you press the cup in it works out fine.

4. I tried some with a large butter cup in a regular muffin tin and used 2 tablespoons of dough. They were really good but a little over the top. I cooked that pan for 12 minutes.

apple pie caramel apples

Apple Pie Caramel Apples
1 bag Kraft caramels4-5 large, tart apples (You can use red apples too but I like the contrast of the tart apple with the caramel)
1 bag white chocolate chips or white chocolate candy melts
cinnamon sugar
1. Wash, scrub, and dry apples. This is important or your caramel won't stick because of the coating stores put on apples.2. In a medium saucepan, melt caramel according to package directions.
3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.
4. Place on parchment or wax paper that has been sprayed with cooking spray.
5. Cool in the fridge until caramel is set up. If you want a thick caramel layer, add another layer of caramel here and let it set up again.
6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening if the mixture is too thick.
7. Coat the apple with the chocolate.
8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.
9. Cool completely in the fridge.
10. Cut into slices and serve.
...Or wrap them in cellophane and give them to your friends.

Recipe: The Girl who ate everything

Notes:

1. I haven't officially tried these apples, but let's be honest - can you really go wrong with something called an apple pie caramel apple?

2. After the massive amount that I inhaled at Mere's wedding, I might be able to make these and not eat them!!

white chicken chili

1 32-ounce box chicken stock
3 cans white beans, left undrained
5 cups cooked chicken (rotisserie or boiled)
1 16-ounce jar salsa
1 8-ounce block pepper jack cheese, grated
2 teaspoon ground cumin
2 cloves garlic, minced
Black or white pepper to taste
1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
Sour cream, for garnish

Preparation
Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.
Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.
When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

Recipe from Rachael Ray

Notes:

1. This is a very tasty soup. It has a little bite because of the pepperjack cheese. It says the chips are optional - they are not optional. They are a must. We crush some up, put it on the bottom of the bowl and the pour the soup over. My kids really liked this soup when I made it last night. They each licked their bowl clean.

2. If you are making the taquitos, you will have half of a block of pepperjack cheese leftover so you could make a half batch of this soup!!

The recipe serves 6.

Cheesy Orzo

This is one of Matt's favorite side dishes. It is really easy and a great substitute for rice or potatoes.

Cheesy Orzo - (Rachael Ray, Link)

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/2 small onion, chopped
• 2 cloves garlic, chopped
• 2 cans (14 ounces) chicken or vegetable broth or stock
• 2 cups orzo pasta (enriched rice may be substituted)
• 1/2 cup grated Parmigiano or Romano
• Salt and freshly ground black pepper

Directions

Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more

Notes:

1. I was able to find really good orzo. It is thick and looks about two time the size of a grain of rice. It was from a bulk buy though. I have bought barilla brand before but it is smaller and I don't like it as much. Hopefully you can find one you like at your stores.

2. I don't use the olive oil for my onions and garlic.

3. It serves our family of three eaters with left overs for Matt to take to work.

Peanut Butter Bars

No Bake Reece's Peanut Butter Bars (source - Our Best Bites )

1 1/2 C graham cracker crumbs

1 lb (3 1/2 C) powdered sugar

1 1/2 C creamy peanut butter

1 C (2 sticks) real butter, melted

1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)

2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan. Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

Notes:

1. A tip from their website said to add peanut butter instead of shortening to your chocolate. I did that and it worked out great.

2. I used lower fat peanut butter because it was all I had on hand and I was worried that it wouldn't turn out as well but it held up great.

3. A cup and a half of graham cracker crumbs was one of the three packages of crackers that come in the the box.

4. They have a very similar flavor to scoobs but these were a little more rich. They are really good.

Fried Rice

• Ingredients
• 
  
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste

optional

sesame oil

4 cups broth (for the rice)

meat

1. Make the rice

2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

3.Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Notes

1. I cooked my rice in beef broth for flavor and I think it was really good that way. It gave it some extra flavor so it wasn't just soy sauce.

2. We cut tiny pieces of bacon and put it in there and it was very tasty.

3. The sesame oil is optional. It was good with it but you can definitely taste it so if you don't want that to be a dominant flavor, don't use it.

4. The soy sauce is about 1/3 cup. Not a ton.

5. We used this with some pot stickers and loved it.

Sugar Cookie Bars

I made this recipe yesterday and loved it. I really liked a good sugar cookie but it is a lot of work sometimes to roll them out, bake 3-4 pans and then frost them. This was a perfect solution. They taste just like a sugar cookie but much less work. I didn't decorate mine but you could if you wanted to make them for a ward function or school party.

Sugar Cookie Bars

from Anissa’s Kitchen

I got it from The Repressed Pastry Chef (photo and recipe from the link)

1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting
1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie, then cut into bars.

Notes:

1. I used a regular size cookie sheet. I would spread it as smooth as you can on top. I found my hands were the best choice for that.

2. The frosting makes just enough to cover the whole thing. I used 1/4 cup shortening and the rest butter since i don't love the flavor shortening gives frosting but I wanted it to hold up better than just using all butter.

3. It makes a lot. I had plenty for our family and gave away five plates to friends.

Savory Spiral Stuffed Rolls

Savory Spiral Stuffed Rolls

*Makes 12-16 rolls

1 recipe roll dough (that yields about 12 rolls), (I used this recipe)
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 cups chopped ham (leftover ham or deli ham works great here)
1 1/2 cups finely chopped broccoli
2 cups shredded cheese (Swiss, Cheddar..options are limitless)
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

Taken from Mel's Kitchen Cafe

Notes:

1.I used this recipe for the dough. So good.
2. My kids LOVED these. Pair it with a veggie and/or salad and you have yourself a meal.
3. It might be a little time consuming but they are worth it. The only time consuming part is that you have to wait for the dough to rise so if you are planning to make these, plan a couple hours in advance!

Bacon Wrapped Green Beans

1 lb. green beans with the ends snapped off (buy or pick about 1 1/2 pounds so you'll have 1 lb. after the beans' ends have been snapped)
8 slices lean, regularly sliced bacon
3 Tbsp. real butter (no substitutions!)
1 Tbsp. rice vinegar
1 Tbsp. white sugar
1 Tbsp. minced red onion
1 clove minced garlic
1/4 tsp. Kosher salt

Bring a large pot of lightly salted water to a boil.

When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green. Quickly drain and rinse in cold water until the beans have cooled.


If you're planning on completing the beans immediately, preheat the oven to 400 degrees F.

On a cookie sheet, divide the green beans evenly into 8 piles.

Carefully bundle each pile of beans with one slice of bacon and return to the baking sheet.

This step can be done up to a day ahead of time.

When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling. While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan. When the butter is bubbly, add in the onions and garlic and saute for 2-3 minutes or until the onions are softened and fragrant. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside.

When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately.

From Our Best Bites.

Notes:

1. These were really good. Brent thought he was in heaven. Maybe it was the bacon.
2. You only use a small amount of onion so you might want to find another recipe so you don't waste a whole onion.
3. These were not as savory as I thought they would be. Once I got over the fact that they weren't going to taste like bacon wrapped little smokies, they were very tasty!
4. I only used 12 oz of beans and got 12 bundles.