Crock Pot Tuesday ~ Chicken and Dumplings

Today is Tuesday, so that means it time for Crock Pot Tuesday! Really, I do not always have something cooking in my Crock Pot on Tuesday and Tuesday is not the only day I cook in my Crock Pot. It just seems that I  use the Crock Pot on Tuesdays more than any other day of the week.

I absolutely love Crock Pot cooking. Just fix it and forget about it! I also prefer to use recipes that do no require to cook the meat (or anything else for that matter) prior to putting in the Crock Pot. I just want to be able to dump and go!

Today we have Chicken and Dumplings cooking! Yum-mo!

My Grandmother made Chicken and Dumplings from scratch and that was always my very favorite. Actually my Grandmother lived next door to me growing up and just about anything she cooked was fantastic! I have often wished that I was locked in her kitchen and made to learn to cook like her! I am sure I wouldn't have gone for that back then, but now I wish I knew how to make so many of the things she used to cook! My Mom has been able to make the Chicken and Dumplings like my Grandmothers, but I have not tried yet.

This Crock pot version is not exactly my Grandmother's, but It is still quite good. My kids have come to love this and ask for it often. Micah told me recently that he wants it for his Birthday dinner for the rest of his life!

When I make this  I generally double the recipe. This recipe can also be found here.

Crock Pot Chicken and Dumplings

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.                

*Note: When putting the biscuit dough into the Crock Pot make sure to push it down  into the broth a little. It usually takes more time than called for the dumplings to be done. Usually an hour or more.

**Note: When I make this I need to make more dumplings than fits into my Crock Pot so what I do is transfer some of the chicken and the broth to a pot on the stove and then add in the biscuit dough. This gives me more space for dumplings.

Crock Pot Tuesday ~ White Chicken Chili

I absolutely love to cook in the Crock Pot. There is something about throwing it all together in the morning and cooking all day that brings a little bit of joy to my life! The best part is when 6pm rolls around, dinner is usually ready without too much effort. It also makes the house smell good all day long!

It seems as though Tuesday ends up being the day of the week that I use the Crock Pot the most. So, recently I have been referring to Tuesday as Crock Pot Tuesday.

 Today, I have White Chicken Chili in my Crock Pot. This has been one of our favorites around here for several years. I found this recipe in the Fix it And Forget It Cookbook, but I did change it up just a little. This recipe makes up a very large batch that does fill up my 6-7 quart Crock Pot.

White Chicken Chili  

Ingredients:

4-6 Whole Skinless Chicken Breasts cooked cut into chunks ( I boil mine) 

2 chopped onions

4 garlic cloves, minced

4 (4oz) cans chopped green chilies

2 (4 oz) cans of diced jalapeno peppers

4 tsp Ground Cumin

3 tsp Dried Oregano

1/2 tsp Cayenne Pepper

1 tsp Salt

6 ( 1 Pound ) Cans of Navy Beans, Undrained

1 Can of Chicken broth

Directions:

While Chicken is boiling, I mix everything into the Crock Pot except the Chicken Broth. When Chicken is ready I stir it in and then add the Chicken Broth. Cook on High for 4-6 hours.

I usually make up a batch of cornbread to serve along with it. Some of us stir in a little bit of shredded cheese into our chili. Some prefer Mozzarella and some use Colby Jack. We also enjoy a dollop of sour cream and some tortilla chips to dip in the chili.

While this would be perfect on a very cold winter evening, we also enjoy it the rest of the year as well. It is so easy to prepare and is very yummy!

Enjoy!

Monster Cookies

I recently stumbled upon this recipe and knew I was going to have to try it!  Most of you have probably heard of Monster Cookies before. Many years ago a friend gave me a recipe for Monster Cookies that were made from scratch. They were very yummy, but they seemed a bit time consuming! 

This recipe calls for using cookie mix that comes in a pouch plus a few more ingredients. Maybe cheating just a bit, but they were yummy and a whole lot quicker!  I made the recipe exactly as it is written except for I had some Reese's Pieces on hand, so I added them too! One person who reviewed the recipe mentioned adding peanut butter chips. That sounds yummy too! 

Ingredients: 

1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix

1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
1 1/2 cups quick-cooking oats

1 cup butter or margarine, softened
3 eggs

2 cups candy-coated milk chocolate candies


Directions:

Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.

On ungreased cookie sheets, place about 1/4 cupfuls (very large cookies!) dough about 3 inches apart.

Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Store in covered container at room temperature

*(To make 36 smaller cookies, place 2 heaping tablespoonfuls dough about 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes)

 

  These cookies are completey low in calorie and fat, NOT! But oh so yummy!

Lemonade Cake

I am always looking for a new recipe to try. Unfortunately for my waistline, I tend to be drawn to dessert recipes!  I happened upon this recipe the other day and just had to try it.

Back Many years ago a friend's mom would make a cake very similar to this for our church home group. I do not remember her putting icing on it though. I just remember the moist lemon cake that I just loved!

Lemonade seems to always go with Summer, so if you enjoy lemonade, you should try this yummy cake! I do recommend a light fluffy icing to go with it. When I made it, I used a buttercream frosting. I believe a lighter, fluffier icing would go better.

I found this recipe here and it originated from here.

Picture Credit

Ingredients:

1 box lemon or yellow cake mix

 
Water, vegetable oil and eggs called for on cake mix box


1 can (6 oz) frozen lemonade concentrate, thawed

 
3/4 cup powdered sugar

 
1 container Whipped fluffy white or fluffy lemon frosting ( I ended up using a buttercream frosting.)

 
Yellow colored sugar, if desired    


Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13×9-inch pan. Cool 15 minutes.

2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

3. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.

While this recipe is very delicious, it did not seem to measure up to my friend's mom's version. Pam, if you happen to be reading this, please send me your Mom's recipe!

Strawberry Swirl Cheesecake Bars

Baking is something I have always enjoyed. I love to search for new recipes. Actually, I Love to read through cookbooks. A new cookbook would make an awesome gift for me, but no one seems to pay attention to that idea!

Anyway, the other day I needed to make a dessert for a function at church. I was looking for something I had never made before and preferably non-chocolate. I came across this recipe from Taste of Home that sounded yummy and easy enough to make. It is called Strawberry Swirl Cheesecake Bars. I love Cheesecake and I Love Strawberries, so this sounded like a wonderful mix!

This seemed to be a hit. The kids are always complaining that I make things for church and we never have any at home. Since the majority of us did not attend the function at church, I made a batch for home.


This is a recipe that I recommend if you enjoy Cheesecake and Strawberries. The only thing I changed was I added sugar to the strawberries. I did not add a lot of sugar and it really could have used a little more. I used unsweetened frozen strawberries, but probably would just use the sweetened kind the next time.

Strawberry Swirl Cheesecake Bars Recipe


No-Stick Cooking Spray

1 (10 oz.) pkg. frozen strawberries, thawed  ( I recommend adding sugar or use sweetened frozen strawberries)

1 tbsp. cornstarch

1 3/4 cups finely crushed cinnamon graham cracker crumbs

1/4 cup (4 tbsps.) butter, melted

2 (8 oz.) pkgs. cream cheese, softened

1 (14 oz.) can  Sweetened Condensed Milk

2 large eggs

1/3 cup lemon juice

1 tsp. vanilla extract


Directions

Heat oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.

Blend strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool.

Combine graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan.

Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.

Drop strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.
Bake 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars. Yield: 2 to 3 dozen bars.


I found this recipe here.



Enjoy!

Caramel Cake

I am still alive! Well, at least I think I am! The kids keep us pretty busy and something is always going on! As I look at the calendar, the next few months seem like they will be busier than ever! Blogging could be pretty sporadic!

The past 2 weekends have been JBQ and TBQ State competitions. I am proud to report that our kids did really well. Our JBQ A-League team (which includes Anna and Sammy) was in a 3 way tie for second place. So it ends up that they were 4th in the gold division. That was good enough for them to go on to Regionals! Anna came in 3rd place individually! She is pretty competitive and she has worked really hard! I should also mention her teammate Tyler came in fourth! They did so well, and we are so proud of them!


The B-League team also did really well. It is an all girl team and they came in first place in the silver division. Micah and Luke are in C-League and they did awesome too! They came in first place in the gold division. Luke worked harder at the end, so he answered more questions than he has before! I believe it has help to build his confidence! He got 8th place individually and was so excited to get a trophy!

Our TBQ teams did awesome too! Rebekah's team came in first and Rebekah got First place individually! This is her Senior year, so what a wonderful way to end her TBQ career! She will be going to Regionals next month with her team. Victoria's team came in second place! So Awesome! They too, will be going to Regionals!

Matthew is on the Middle School Team and they came in First in their division. His Team will be going to Regionals as well!

So, as you can see, there are some of the things that are on our upcoming agenda, not to mention the possibility of Anna and Sammy's team, Rebekah's team, and Victoria's team advancing to Nationals! I will also have to be running our kids to practices every week for our Church's Musical. There are actually 2 different musicals for 2 different age groups. I will have 3 kids in one and 4 in the other. Their practices are on different nights, so it will be a lot of transporting going on. The performances are in August with each group having two performances each. I would also like to fit in a trip to Virginia so that I can visit my Mom and the rest of my extended family.

To add to all of that, Rebekah and Josh will be starting College in the Fall. We will have to help them get ready for that and do all the necessary preparations! I personally find having older kids a bit more challenging than the little ones!

Recently Hubby celebrated his Birthday. I made his cake this year. He pretty much said that he would like any cake except chocolate. I scoured through recipes and decided on a Caramel Cake. Looking through so many recipes on the Internet, I came to the conclusion that most of the recipes were of a yellow cake with a Caramel Frosting. So, I decided to cheat just a little!

I used a yellow cake mix and mixed it up according to the directions and then stirred in some melted butterscotch chips. Originally I made a layered cake, but evidently left the cakes in the pans too long or something. When I tried to take them out, they were completely stuck! I had sprayed the pans with PAM, so that was not the problem. In the process of trying to get them out of the pans, one of the layers broke into pieces.

Yeah, so I mixed up 2 cake mixes and stirred in some melted butterscotch chips and poured it into a large pan. I am not sure of the dimensions, but it is a lot bigger than a 13x9 pan. I thought that since it was such a large cake that I probably should double the recipe for the Frosting. Well, in all actuality it probably wasn't needed. The Frosting was sort of like fudge and in the middle it was at least as thick as the cake! It was really yummy and the kids did not complain about too much Frosting! I wish I had taken pictures after it was cut so that you could see how thick the icing was!

Happy Birthday Hubby!

Here is the Recipe for the Frosting!



Caramel Frosting From Scratch

2 sticks butter

2 cups light brown sugar

1/2 cup Pet's Evaporated Milk

1 tsp vanilla

4 cups powdered sugar



Melt butter and brown sugar and evaporated milk. Cook two minutes over medium heat (no longer than two minutes). Add vanilla. Remove immediately from heat. Add powdered sugar. Beat until smooth.. Will frost a three layer cake!



I found this recipe here along with a cake recipe.



Warning: It will give you a major sugar rush!







Have a Great Weekend Everyone!

Better Than Anything? Cake

Here is the fourth and final recipe from this Birthday Post.


We call it  Better Than Anything Cake, but it has been called a variety of names.  You can do a google search and find hundreds of different recipes for this cake. This is a very easy cake to make and pretty yummy too, However, I am not sure it lives up to its name!


 Here is the recipe I used. You can also find it here.


Better Than Anything Cake


Ingredients:

1 German chocolate cake mix ( I used a Dark Chocolate Cake Mix)

1 cup semisweet chocolate chips

1 can (14 oz.) sweetened condensed milk

caramel topping

12 ounces Cool Whip

3 heath bars, crushed ( I buy a bag of Heath Milk Chocolate Toffee bits that are located in the baking aisle near where they sell chocolate chips, not all stores carry these)


Directions:
Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done.

While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

Here is Josh with the Better Than Anything Cake. I doubled the recipe and baked in a larger pan.

Now on to prepare for Jesus' Birthday!