"Always keep your words soft and sweet ... just in case you have to eat them."
I hope you enjoy this easy, budget-friendly, slow cooker #recipe for chicken and dumplings. Ingredients needed: 3 - 4 potatoes, cut into 1 inch pieces, 2 cups of fresh or frozen baby carrots, 2 stalks of celery, sliced, 3 skinless, boneless, chicken breasts, cut into one inch cubes, 2 cans of condensed cream of chicken soup ( I use Campbell's® ), 1 cup of water, 1 tsp. of dried thyme leaves, black pepper to taste, 2 cups of all purpose baking mix ( BisQuick® ) or self rising flour, 2/3 cup of milk Preparations are as follows: Put the potatoes, carrots, celery. and chicken into a 6 - quart slow cooker. Stir the soup, water, thyme, and black pepper into a small bowl. Mix together well, then pour over the chicken and vegetables. Cover and cook on LOW for 6 - 7 hours ( or on HIGH for 4 - 5 hours ) Stir the baking mix and milk into a bowl, mix together well. ( If using self-rising flour add 1 egg along with the milk ) Drop the batter by spoonfuls over the chicken mixture. Then turn the slow cooker to HIGH, tilt the lid to vent, and cook for approx. 30 minutes more or until dumplings are done in the center. This is a family favorite at our home. Enjoy!
Hallie's Home Made Apple Pie Filling ( For Canning Recipe ) This recipe was handed down to me from my sister Bobbie and her husband Dave, who in turn got this recipe from a wonderful neighbor and friend named Hallie Brown. Hallie is no longer with us, ( God Rest Her Soul ), but many of her delicious recipes are still here for us to share. We miss you Hallie. Ingredients needed for Hallie's Apple Pie Filling: 5 1/2 to 6 lbs. of apples, 4 1/2 cups of sugar, 3 tsp. of cinnamon, 3 tsp. of lemon juice, 1 cup of corn starch, 4 tsp. of nutmeg, 1 tsp. of salt Preparations are as follows: Peel apples and cut into chunks or slices. ( Place into salted water until ready for use. ) In the mean time place approx. 10 cups of water into a large kettle on top of stove. Add sugar, cinnamon, lemon juice, corn starch, nutmeg, and salt. Cook over med-high heat until mixture thickens and creates a syrup. While syrup mixture is cooking place the chunks of apples into sterilized canning jars, approx. 1 inch from the top. Use a flat rubber spatula or a similar utensil to go around the inside edges of the jars to remove air bubbles. Slowly pour the hot syrup mixture over the jarred apples, allowing the juice to seep from the bottom to the top. Place the lids and rings onto the jars. Place jars into canner and cook for approx. 20 minutes allowing the jars to seal. Now you can enjoy fresh out of the oven apple pie anytime you'd like, even in the dead of winter. ( ENJOY! ) Crock Pot Apple Butter Recipe. This apple butter made in the crock pot / slow cooker is almost as delicious as the apple butter your grandmother probably made outdoors in a giant kettle over an open fire. This method however is much quicker and involves a lot less work. Although I will say that the old fashioned method was definitely more fun in that it involved the coming together of many friends, family and acquaintances around a fire, for a fun filled day of reminiscing and story telling. Ingredients Needed For Crock Pot Apple Butter Recipe: Apples peeled and diced. ( Placed into salted water until ready for use. ) 1 1/2 cup of apple juice, 4 cups of sugar, 1 T lbs. of cinnamon, 1 T lbs. of cloves, 1/2 tsp. of all spice, 1/2 tsp. of nutmeg Preparations are as follows: Place apples and spices into crock pot. Add apple juice. Cook slowly for up to 8 hours or over night. To can this apple butter in canning jars, one can simply remove hot apple mixture from cooker, pack it down into sterilized jars, approx. 1/2 inch from the top, use spatula to remove air bubbles from around the edges. Place lids and rings onto jars. No need to place into the canner, because the heat from the apple mixture should allow the jars to seal on their own. Enjoy!
This mouth watering Southwestern Salsa Tortilla Soup is budget-friendly and perfect to serve up when pressed for time. Ingredients Needed: 3 poblano chiles, 6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips, 3 tablespoons of vegetable oil, 1 teaspoon of ground cumin, Salt to taste, 6 ears of fresh corn, kernels scraped from the cob, or two boxes of frozen corn kernels (10 ounces each), 1 red onion, chopped, 3 cloves of garlic, chopped, Pepper to taste, One container of vegetable broth (4 cups) or (32 ounces), One can of fire-roasted diced or crushed tomatoes (14.5 ounces), 1 avocado, chopped, 1 lime, halved, 2 tablespoons of cilantro leaves, 1/4 cup of sour cream Preparations are as follows: Pre-heat the broiler. Broil the poblanos until blackened, approximately 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos. Pre-heat the oven to 400°F. On a baking sheet, toss the tortilla strips with 1 tablespoon of oil and the cumin. Bake until golden, approximately 10 minutes; season with salt. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the corn and cook until charred at the edges, 10-12 minutes. Add the red onion and garlic, then season with salt and pepper and cook until the onion is softened, approximately 5 minutes. Stir in the broth, tomatoes and the poblanos. Divide the tortilla strips among 4 soup bowls. Add the avocado and a squeeze of lime juice. Ladle the soup over the avocado. Top with cilantro; serve with the sour cream. Enjoy.
