Chicken n Dumplins

I'm going to be honest. I haven't made chicken n dumplins since I was a little girl and I would help my grandma roll out the dough. I remember it being a process!! So that's why I haven't bothered with making any. My friend introduced me to this fabulous and addicting website Pinterest which has tons of recipes, home ideas, fashion, etc. This recipe was floating around on there (bubblecrumb.com) and I thought it would be perfect for a Sunday afternoon. They really tasted homemade!!! They were so good!! My husband LOVES chicken n dumplins and gets them when we go to any home cooking restaurant and he gave them an A+. I've now had them leftover twice and they were great each time..... no better way to welcome the fall with a big warm pot of chicken n dumplins!!!! Enjoy!


4-6 boneless chicken breast
2 T butter
2 cans cream chicken soup
1 can chicken broth
1 onion, diced
1 T dried parsley
pepper/Tony's
5-6 grands flaky biscuits, cut into 7-8 pieces


In a crockpot, place chicken, butter, cream of chicken, broth, onion, parsley, and seasonings. Cook on high 4-6 hours or low 7-8 hours. Use a fork to shred chicken in pot. Add cut up pieces of biscuits and cook another hour. It comes out nice and thick!! 

Chicken with a Flair

I made this a while ago and I forgot how great it is!! My good friend, Laura, shared this recipe with me. I made a few changes so I figured I would repost it. It is perfect dinner for a week night... So easy and oh so good. 

3 cooked chicken breast, chopped small

1/3 c milk

1 can of cream of mushroom soup

1 can of cream of chicken soup

1 can of rotel

1 lb of Velveeta, cubed

1 c of shredded cheddar cheese

1 12 oz pkg of Spicy Dorito chips, crushed

pepper

Place chicken in a pot of water and boil for 20-25 minutes. Chop. 

Preheat oven to 350. In a greased 13x9 in baking dish, layer the bottom of dish with crushed Doritos (setting aside a handful to add to mixture; optional). Mix the remaining ingredients except cheddar cheese. Pour over Doritos and top with cheddar cheese.

Cover and bake for 20 minutes. Uncover and back an additional 20 minutes.

Sauteed Veggies

I had random veggies in the fridge so I made up my own concoction. I loved it! You can make your own with any spices and vegetables you enjoy.


1 onion
1/3 head of cabbage
1 zucchini
1 can mushrooms (fresh if you have on hand)
Worcestershire's sauce
seasonings
butter, spoonful
garlic


Slice or cut up your vegetables. Place in a saute pan over medium heat. Seasoning with remaining ingredients and cover. Let simmer until soft. Sometimes I add wine or chicken broth.

Enjoy!!

Cream Cheese Pumpkin Muffins

If you like pumpkin, you will love these!! I got this recipe from Sabrina's blog, LouLou Sucre, which she got from Annie's Eats which is another great recipe blog. I hope you enjoy as much as I did. 

Thank you, Annie's Eats for a wonderful Fall treat!!

Source: annies-eats.com via Carolyn on Pinterest

Pumpkin Cream Cheese Muffins

For the filling:
8 ounces cream cheese, softened
1 cup confectioners' sugar

For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

For the topping:
1/2 cup sugar
5 tablespoons flour
1 1/2 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

To prepare the filling, combine the cream cheese and confectioners' sugar in a medium-bowl and mix well until blended and smooth.

Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350 degrees.  Line the muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  Withe mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour, and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). 


Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well. 

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. 


Sprinkle a small amount of the topping mixture over each of the muffins.


Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.

Zucchini Chips

I had a couple of zucchini in my refrigerator and I wanted to do something different than just sauteing them. I have always seen recipes for zucchini chips and thought I'd give them a try. I got this recipe on Spark recipes... they have some good ones. I could NOT stop myself from eating them!!!! Seriously, I just used 1 1/2 zucchini b/c it was just me and I ate EVERY SINGLE ONE! They were great and I will be making them again. I had chicken breast and a fresh tomato with them but they can go with just about anything. Even great for a snack!


1/4 cup dry Italian breadcrumbs
1/4 cup Parmesan cheese
1/4 t salt
1/4 t garlic powder
1/8 t pepper
1/4 c milk OR 2 egg whites
2 medium zucchini, sliced about 1/4 in thick


Preheat oven to 425 degrees. Combine first 5 ingredients in a medium bowl and whisk to combine. Place milk in a shallow bowl. Dip zucchini slices in milk, then dredge in breadcrumb mixture. Place slices on ovenproof wire rack coated with cooking spray, place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately. 

Guacamole

I went by my parents and my dad had all of these ingredients from a batch of guacamole. He gave me all his left overs so I made my own! 

• 2 avocados, peeled & mashed
• 1 small red onion, finely chopped
• 1 clove garlic, minced
• 1 ripe roma tomato, chopped
• 1 lime, juiced
• 1-2 T of cilantro
• 1 Jalapeno, seeded and diced
• salt and pepper to taste

Mix all ingredients & chill. Serve with chips. Enjoy!!

Fried Green Tomato BLT

I just love the summer time!!! And the food that goes a long with it. Living in the south, we have a lot of great fresh foods to choose from. I went to the beach last week (no, I did not want to come home) and on the way back, we stopped in Mississippi at a small produce stand. I got a couple of green tomatoes because I have been craving fried green tomatoes. So I fried them up with this awesome (and easy) recipe from Southern Living. I usually go between Southern Living and Paula Deen. They both know good food!! So I used this recipe and bought some hoagie rolls, lettuce, and bacon. That's it. I would have liked to try a remoulade sauce on them but I did not have enough time to make my own so we used mustard and mayo. Every single person CLEANED their plate. There was not a bite left. So there ya go....

1 large egg, lightly beaten

• 1/2 cup buttermilk
• 1/2 cup all-purpose flour, divided
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 medium-size green tomatoes, cut into 1/3-inch slices
• Vegetable oil
• Salt to taste

• Combine egg and buttermilk; set aside.
• Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

• Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
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• Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
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Then make your BLT however you like it!! Enjoy!!

Peach Enchiladas

I first had these when my friend, Sunny, made them. Oh, I just LOVED them!! SO easy and so good. I think it's better than a homemade peach cobbler. At the beach this past week, my MIL made these for breakfast (think sweet like a cinnimon roll). She got the recipe from Southern Living so I thought these would go PERFECT with my fried green tomato BLTs! Great southern meal right!? (and my mouth is watering right now as I type) So I hope you enjoy these as much as we did.

• 2 (8-oz.) cans refrigerated crescent rolls
• 2 pounds fresh, firm, ripe peaches, peeled and quartered (4 large)
• 1 1/2 cups sugar
• 1 cup butter, melted
• 1 teaspoon ground cinnamon
• 1 (12-oz.) can citrus-flavored soft drink (Mountain Dew was used)

• 1. Preheat oven to 350°. Unroll crescent rolls; separate into triangles. Place 1 peach quarter on wide end of each triangle; roll up triangles around peaches, starting at wide end. Place, point sides down, in a lightly greased 13- x 9-inch pan.

• 2. Stir together sugar, butter, and cinnamon, and drizzle over rolls; pour soft drink over rolls.
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• 3. Bake at 350° for 45 minutes or until golden brown and bubbly. Serve with vanilla ice cream.
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Easy Mexican Dip

Here is a quick, easy, and tasty dip. This is always a request among my friends. It's VERY good!!! I have to double it sometimes because there is never any left. Enjoy!!


8 oz cream cheese, softened
1 can of black beans, drained and rinsed
1 can of Rotel with lime and cilantro, drained
1 pkg of mexican cheese or cheddar cheese


Spread cream cheese in the bottom of a 13x9 dish. Layer with black beans, Rotel, and cheese. Bake at 325 until cheese is melted (approx 20 mins). Serve with scoops or Frito's. 

Slow Cooked Chicken Tacos

Greetings!! I'm sorry it has been so long since I've posted but we all know how this time of year is! No worries, I am back. This is a great come back recipe too.... I text my friend Cat and told her I had a few chicken breast I needed to cook. She gave me this SUPER easy recipe. It was so incredibly good! I will be keeping this recipe on top of my list. And I don't know if y'all have tried the Tostito's Pepper Jack chips.... if you haven't, go buy a bag right now!!!!! They are amazing!


4-5 chicken breast
taco seasoning packet
2 cans of Rotel (I used the lime and cilantro rotel but any kind will work)
1 can of chopped green chilies
**1/2-1 can of corn, drained (optional; this was my addition)


Place all ingredients in a slow cooker. Cook on low for 6-8 hours or high for 4-5. Shred chicken and serve with tortillas (or crispy shell), lettuce, and cheese. I served with black beans and chips & salsa. Try refried beans and spanish rice for a bigger meal. This would make a great taco salad too.

Enjoy!!