Wednesday, November 24, 2010
Monday, November 22, 2010
K5 Turkey Day Feast
Friday was Nolan's Thanksgiving Feast at school! It was really precious. They sang a few songs and enjoyed a feast of Chick-Fil-A nuggets, corn, cheese and fruit.
Cute turkeys they made hanging from the ceiling:
Waiting to start the program:
Their spread:
Chillin and chowin w/ Jackson:
Chief wanting to be a pilgrim:
And THE performance:
will be brought to you at a later date! I couldn't get it to upload! Darn it!!
Cute turkeys they made hanging from the ceiling:
Waiting to start the program:
Their spread:
Chillin and chowin w/ Jackson:
Chief wanting to be a pilgrim:
And THE performance:
will be brought to you at a later date! I couldn't get it to upload! Darn it!!
Friday, November 19, 2010
Easy Peasy Cock-A-Cheesy Chicken 'N' Dumplings
....no, that's not the real name - just a cute phrase Nolan likes to use!! But, maybe if I make a few more changes to the recipe - that's what we CAN call it!! I apologize that this blog has turned out to be mostly - okay, ONLY, recipes but I just can't seem to make blogging a high on my priority list! I'll keep trying - maybe, just maybe I can get back to blogging regularly!!
This is really so very good!! A recipe that all of us sat and ate til we were all miserable!! It's actually called "Like Grandma's Chicken 'n' Dumplings. I'm pretty convinced that my grandmothers put in more time making Chicken 'n' Dumplings and I'll admit I like to make 'em the old fashioned way - BUT this is a great, quick, easy alternative!!
Like Grandma's Chicken 'n' Dumplings
2 cups cooked chicken
1 can condensed cream of mushroom soup, undiluted
1 can condensed cream of chicken soup, undiluted
2 soup cans water
4 teaspoons all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon black pepper
1 can refrigerated buttermilk biscuits (8 biscuits)
Mix all ingredients, except biscuits, in 4 1/2 quart Crock-Pot slow cooker.
Cut biscuits into quarters and gently stir into mixture. Cover, cook on Low 4 t0 6 hours.Makes 4 to 6 servings (I'd double it - just sayin!!!)
The only changes that I made was to buy a rotisserie chicken from Brookshire's (first time I've done that!!!) to save on time and added celery seed. I can't say it enough - SOAKIN GOOD recipe!!
This is really so very good!! A recipe that all of us sat and ate til we were all miserable!! It's actually called "Like Grandma's Chicken 'n' Dumplings. I'm pretty convinced that my grandmothers put in more time making Chicken 'n' Dumplings and I'll admit I like to make 'em the old fashioned way - BUT this is a great, quick, easy alternative!!
Like Grandma's Chicken 'n' Dumplings
2 cups cooked chicken
1 can condensed cream of mushroom soup, undiluted
1 can condensed cream of chicken soup, undiluted
2 soup cans water
4 teaspoons all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon black pepper
1 can refrigerated buttermilk biscuits (8 biscuits)
Mix all ingredients, except biscuits, in 4 1/2 quart Crock-Pot slow cooker.
Cut biscuits into quarters and gently stir into mixture. Cover, cook on Low 4 t0 6 hours.Makes 4 to 6 servings (I'd double it - just sayin!!!)
The only changes that I made was to buy a rotisserie chicken from Brookshire's (first time I've done that!!!) to save on time and added celery seed. I can't say it enough - SOAKIN GOOD recipe!!
Tuesday, November 2, 2010
Comforting Supper
After our near wintry day today (55 degrees and 'drizzle drazzle all day) - coming home to the smell of Slow Cooker White Chicken Chili was a comforting welcome!! It turned out pretty darn good if I say so myself!!
Slow Cooker White Chicken Chili
6 skinless chicken thighs (1 1/2 lb)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (11 oz) Green Giant® Niblets® white shoepeg corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1.Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
2.Cover; cook on Low heat setting 4 to 5 hours.
3.Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.
ALWAYS - when trying a new recipe, I set out planning on NOT making any changes to it! That never happens!! What I did different:
1. Did step one the night before. W/ the thought of needing to in order to plug it in in the morning. Well, it turns out - I did the math on the hours to cook and ended up turning it on around 1. That actually was okay because it gave the chicken quite abit of time to marinate which I think added to the recipe.
2. Added more salt - at the end. Will do it in the beginning next time! Made quite abit of difference too!!
3. Added about a half of a jar of Mission brand Medium Salsa Verde. Just because I saw it in the fridge and thought it would make a good addition - IT DID!!
ENJOY!! Recipe taken from bettycrocker.com
Slow Cooker White Chicken Chili
6 skinless chicken thighs (1 1/2 lb)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (11 oz) Green Giant® Niblets® white shoepeg corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1.Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
2.Cover; cook on Low heat setting 4 to 5 hours.
3.Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.
ALWAYS - when trying a new recipe, I set out planning on NOT making any changes to it! That never happens!! What I did different:
1. Did step one the night before. W/ the thought of needing to in order to plug it in in the morning. Well, it turns out - I did the math on the hours to cook and ended up turning it on around 1. That actually was okay because it gave the chicken quite abit of time to marinate which I think added to the recipe.
2. Added more salt - at the end. Will do it in the beginning next time! Made quite abit of difference too!!
3. Added about a half of a jar of Mission brand Medium Salsa Verde. Just because I saw it in the fridge and thought it would make a good addition - IT DID!!
ENJOY!! Recipe taken from bettycrocker.com
Sunday, October 31, 2010
2010 World Series Game #3 (30 photos, 2 videos), by Kathy Eckeberger
I'd like to share my Snapfish photos with you. Once you have checked out my photos you can order prints and upload your own photos to share.
Click here to view photos
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