My wedding gift from one of my very best friends was a beautiful cookbook that she created by asking all of the women in my life to contribute recipes to it. It is filled with so very much love, photos, and yummy recipes. Jack and I decided that we are now on a mission to make every single recipe in that book. This is one of those recipes.
Must be prepared the night before serving!!!
5 pounds boiled and mashed potatoes
8 oz. cream cheese
1 Cup 1/2 & 1/2
1 teaspoon salt
1 teaspoon Lawry's seasoned salt
1/2 teaspoon paprika
Pinch of black pepper
1/3 Cup butter, softened
Grease crock pot or spray with cooking spray.
Add all ingredients together in a separate bow and mash up well.
Put into crock pot.
Refrigerate overnight.
Cook on low for 2 hours.
Wednesday, November 27, 2013
Monday, November 25, 2013
Mama Dolly's Chicken and Rice Soup
My wedding gift from one of my very best friends was a beautiful cookbook that she created by asking all of the women in my life to contribute recipes to it. It is filled with so very much love, photos, and yummy recipes. Jack and I decided that we are now on a mission to make every single recipe in that book. This is one of those recipes.
This one is great any time of year - but if you're feeling under the weather it will really make you feel better!
Chicken: 6-8 boneless skinless chicken thighs with fat trimmed OR 4 or 5 boneless skinless chicken breasts
1 Tblsp EVOO
1 stalk celery chopped 1/2 inch or more if desired (I use about 3 stalks - I like my soup with a lot of veggies)
2 cups baby carrots or 2 cups chopped 1/2 inch or more if desired (I use about 3+ large carrots)
1 medium onion chopped
Tarragon (I put in a lot of this - I feel it really adds a lot of flavor and depth to the soup) Suggestion: 2 tsp.
Juice of 2 fresh lemons
Sriracha (to taste) OPTIONAL
minute rice uncooked OPTIONAL
homemade dumplings (for recipe click here) OPTIONAL
Salt and Pepper
In dutch oven or medium to large soup pot with cover, combine EVOO, celery, carrots, and onion; saute until beginning to get soft.
Add chicken, tarragon, salt and pepper. Cover with water.
Cook on medium heat for 1 hour or 1 and 1/2 hours or until chicken is done and veggies are semi-soft. Remove from heat and add either homemade dumplings or 2 cups of minute rice (uncooked). If you add the rice here - cover until rice is done and add salt and pepper again to taste and move to the final step. If you add the dumplings here - you're ready for the final step.
FINAL STEP:
Add juice from the two lemons.
I like to add Sriracha to my soup - but do what you like!
This one is great any time of year - but if you're feeling under the weather it will really make you feel better!
Chicken: 6-8 boneless skinless chicken thighs with fat trimmed OR 4 or 5 boneless skinless chicken breasts
1 Tblsp EVOO
1 stalk celery chopped 1/2 inch or more if desired (I use about 3 stalks - I like my soup with a lot of veggies)
2 cups baby carrots or 2 cups chopped 1/2 inch or more if desired (I use about 3+ large carrots)
1 medium onion chopped
Tarragon (I put in a lot of this - I feel it really adds a lot of flavor and depth to the soup) Suggestion: 2 tsp.
Juice of 2 fresh lemons
Sriracha (to taste) OPTIONAL
minute rice uncooked OPTIONAL
homemade dumplings (for recipe click here) OPTIONAL
Salt and Pepper
In dutch oven or medium to large soup pot with cover, combine EVOO, celery, carrots, and onion; saute until beginning to get soft.
Add chicken, tarragon, salt and pepper. Cover with water.
Cook on medium heat for 1 hour or 1 and 1/2 hours or until chicken is done and veggies are semi-soft. Remove from heat and add either homemade dumplings or 2 cups of minute rice (uncooked). If you add the rice here - cover until rice is done and add salt and pepper again to taste and move to the final step. If you add the dumplings here - you're ready for the final step.
FINAL STEP:
Add juice from the two lemons.
I like to add Sriracha to my soup - but do what you like!
Michelle's Homemade Dumplings
These are great to add to soup or have as a side dish.
My wedding gift from one of my very best friends was a beautiful cookbook that she created by asking all of the women in my life to contribute recipes to it. It is filled with so very much love, photos, and yummy recipes. Jack and I decided that we are now on a mission to make every single recipe in that book. This is one of those recipes.
1 1/3 C flour
1/2 C milk
1 egg
1 tsp baking powder
1 tsp salt
Your choice of bouillon or stock
Boil water in large saucepan with your choice of flavor (you can use chicken bouillon, beef bouillon or, veggie stock.)
Mix together dry ingredients in medium bowl. Then add milk and egg. When mixing together, slowly add a little more flour until the dough isn't sticking to the bowl. Break apart pieces from your big ball of dumpling dough and drop them into your boiling bouillon water. It's best to roll each piece into a ball so you have nice bite size dumplings. Michelle's grandmother liked them big. I found that they about double in size once they are boiled in the water.
Boil uncovered for 10 minutes and covered for 5 minutes.
My wedding gift from one of my very best friends was a beautiful cookbook that she created by asking all of the women in my life to contribute recipes to it. It is filled with so very much love, photos, and yummy recipes. Jack and I decided that we are now on a mission to make every single recipe in that book. This is one of those recipes.
1 1/3 C flour
1/2 C milk
1 egg
1 tsp baking powder
1 tsp salt
Your choice of bouillon or stock
Boil water in large saucepan with your choice of flavor (you can use chicken bouillon, beef bouillon or, veggie stock.)
Mix together dry ingredients in medium bowl. Then add milk and egg. When mixing together, slowly add a little more flour until the dough isn't sticking to the bowl. Break apart pieces from your big ball of dumpling dough and drop them into your boiling bouillon water. It's best to roll each piece into a ball so you have nice bite size dumplings. Michelle's grandmother liked them big. I found that they about double in size once they are boiled in the water.
Boil uncovered for 10 minutes and covered for 5 minutes.
Wendy's Beef Stroganoff
This came from my mother, Wendy Hayden Sellers. It's a recipe from the 70's; probably not the healthiest. For a Healthier Beef Straganoff Recipe click here.
You'll need a casserole dish. Any will do - I use one that looks like this:
You'll need a casserole dish. Any will do - I use one that looks like this:
Ingredients:
1 can of cream of mushroom soup
1 can of cream of celery soup
1/2 packet of Lipton Onion Soup
1 package of stew meat (sometimes needs to be cut into smaller pieces)
1 package of egg noodles or grandma's noodles (found in freezer section)
(or make your own noodles)
Mix together all three soups and stew meat into a casserole dish. Cover the casserole dish with its cover or tin foil. Bake for 2 hours on 350 degrees.
Following package directions, cook noodles. Serve stew meat over noodles.
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