Tag Archives: recipe

Easy Chicken and Dumplings

An unexpected rain storm after a week of sunshine and warm summer weather prompted me to make one of my family’s favorite simple but filling comfort food recipes.  I hope you enjoy it!

Ingredients:

1 32 oz. carton chicken stock (or broth, if you want a thinner, more soup-like dish)

3 cups shredded cooked chicken (about 1 ½ lbs.)

1 can condensed cream of chicken and herb soup

¼ tsp poultry seasoning

1 can (16 oz.) refrigerated biscuits

2 medium carrots, chopped (1 cup)

3 celery ribs, chopped (1 cup)

Directions:

In 4 or 5 qt. Dutch oven, heat stock, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low.  Cover; simmer five minutes, stirring occasionally.  Increase heat to medium-high; return to low boil.

Flatten biscuit dough by either rolling on floured surface or by hand.  Either cut into strips with a pizza cutter or tear into pieces about 2 inches wide and long.

Add vegetables and dough pieces a little at a time to boiling mixture.  Reduce heat to low.  Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Ladle into bowls and serve warm.

A Quick and Easy Summer Dessert

Hello everyone! For the past week we’ve been enjoying summer weather in the Midwest-temperatures soaring into the high eighties and low nineties, interspersed with pop-up showers that go as quickly as they come about!

To combat the heat, I created this really simple dessert recipe, which my daughter liked so much she demanded I write it down, so now I’m sharing it with you. Enjoy!

Amy

Mixed Berry Trifle

Ingredients:

16 oz. frozen pound cake, thawed

3 cups berries, (I use a mixture of raspberries, blueberries, blackberries and strawberries)

1 4 oz. pkg instant cheesecake flavor pudding

Milk

8 oz. container frozen non-dairy topping, thawed

Directions:

  • Slice thawed pound cake into cubes, layer one third into glass trifle bowl or other large bowl.
  • Spread one third berries over cake. 
  • Beat pudding mix with milk according to package directions, spoon one third over cake and berries.
  •  Repeat layers with rest of cake, fruit, and pudding. 
  • Top with Cool Whip, and chill for at least 30 minutes to one hour before serving. 
  • Refrigerate leftovers.