Easy Comfort Food!!

Chicken 'n' Dumplings

1 bag shredded pre-cooked chicken (see previous post)

2 cans store-bought biscuits, quartered

Onion, chopped

2 pints water (more if desired)

3 chicken bouillon cubes

Spices: salt, pepper, garlic powder

In a large pot, saute onions until tender.  Add shredded chicken.  Cook together for about 3 minutes.

Add bouillon cubes and water.  Allow to come to boil.

Once water is boiling, drop quartered biscuits one at a time into pot.

Reduce heat and allow to simmer for at least 30 minutes.

Enjoy!!

Week Night Dessert

Need a quick week night dessert to satisfy your sweet tooth??

Try these simple & delicious cookies.

 

Thumbprint Cookies

1 pouch sugar cookie mix

1/3 cup seedless jam (any flavor)

1 cup white vanilla baking chips (optional)

Heat oven to 375 degrees F.

In large bowl, make sugar cookie mix as directed on package. 

Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.

Bake 8 to 10 minutes or until edges are light golden brown.

Optional: In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.

Oven Roasted Chicken

Oven Roasted Chicken Breasts with Carrots

4 chicken breasts
1 pound baby carrots carrots

1 large onion, quartered
2 tablespoons olive oil, divided
Seasonings: garlic powder, onion salt, pepper, salt, rosemary

Preheat oven to 400 degrees.
Place carrots and onions in the bottom of a 9x13 pan.  Season with seasonings and olive oil.  Mix well to coat vegetables.

Then place chicken on top of carrots and onions.  Sprinkle chicken with dried rosemary.

Roast until vegetables are knife tender and the chicken juices run clear, about 45 minutes.

Allow the chicken to set for 10 minutes before serving.

TIP: Below you will see that I drizzled balsamic vinegar over my chicken for a bolder flavor.

Grill Time!!

With grill season here, there is nothing better than a hot dog on the grill.

They are quick and easy.  Its one of the few things you can put on the grill when they are still frozen and then eat them within 5 minutes.  SO GOOD!!!

But not just any toppings will do...

HOT DOGS (Pickle style)

Hot dogs

Onions

Shredded cheese

Sliced pickles

Hot dog buns

Sautee onions until tender.

Grill hot dogs until done.

Place hot dogs on bun and layer with onions, cheese, and top with a sliced pickle.

YUMM....

Cake Batter Pancakes!

I know this is more of a breakfast recipe (and I usually post those on Saturday mornings), but I've had a lot of requests for this recipe after posting the picture on Facebook.

Cake Batter Pancakes

1 ½ cups cake mix (Funfetti or yellow)

2 tbsp. oil

½ cup milk

1 egg

Whisk together all ingredients until well blended.

Drop about ½ cup of batter onto hot pan (pancakes will rise and expand as they cook).  Cook on one side until top starts to bubble, then gently flip onto other side and cook for about 1 minute (or until golden brown on both sides).

Serve with maple syrup, whipped topping, or my favorite… powdered sugar icing with an extra “sprinkle” of sprinkles!!

NOTE: I froze the remainder of my cake mix (exactly 1 ½ cups) and will use it another time for pancakes.

Pork Cubed Steak

I love beef cubed steak, so when I saw a family value pack on sale at the grocery store I bought two packages.  However, when I got home I read the label and realized that I bought pork cubed steak instead.  Wondering what I'd do with it and how it would taste, I decided I'd cook it just like I would beef cubed steak.  It turned out to be just as good.

Pork Cubed Steak

Coat both sides of the steaks in flour.

Season with salt, pepper, or any other spices

Fry in oil until done.

I also used the left over grease to make a quick gravy. 

I added a little flour to grease and then enough milk until desired consistency.

Fried Pickles

A special thanks to Kristin for this wonderful idea!! 

Fried Pickles

1 jar sliced pickles

1 egg, beaten

1 cup milk

3 cups flour

To taste: salt, pepper, garlic powder, onion powder, hot sauce

Vegetable oil, for frying

In a large skillet, heat oil.

Combine egg and milk in a bowl. 

In a separate bowl, Mix flour and seasonings.

Drain pickle juice from jar.

Add a few pickles at a time to the egg mixture.

Then remove them from egg mixture and put directly into flour mixture.

Put into oil and fry until golden brown.