Chicken and Dumpling Soup!!!

If you love chicken and dumplings, this soup will become a favorite!!!   This is a soup, not our recipe for actual chicken and dumplings, so it is a bit different and I do give you some shortcuts on this!!!


 Here is what you will need:

4 large, bone in chicken breasts with skin

1 medium sweet onion, diced

3 large carrots, peeled and diced or an 8 oz. bag of baby carrots, diced

3 celery ribs, sliced thin

4 cups water

4 cups chicken broth

3 Tbs. butter

1 tsp. salt

1 tsp. black pepper

1/2 tsp. seasoned salt

1 tsp. poultry seasoning

tsp. curry powder (optional)

1 pkg dry ranch dressing mix

1  (10 3/4 oz.) can of cream of chicken soup

1  (16.3 oz.) can of refrigerated biscuits (the Grands work well)

Place the chicken,  vegetables, broth, water, butter, spices, ranch dressing mix and cream of chicken soup in a Dutch oven or large stock or soup pot!  The curry powder is very optional in this, because I know not everyone loves curry, but we do so I add it.  It's wonderful when you have colds and such for opening up the airways.  Feel free to leave it out and it's still delicious.  The ranch dressing mix gives this soup a wonderful flavor also!  Don't leave that out!!

 Bring to a boil and then reduce heat to simmer.  Simmer for about an hour and a half or two hours.  Remove the chicken and place on a plate to cool.  Once it's cool enough to handle, remove the skin and bones and shred it with a fork.   Return it to the soup pot.

I used canned biscuits in this to make it quicker and easier, but if you want from scratch dumplings, you can go to my recipe for Mama's Chicken and Dumplings and make those instead which is what I actually do most of the time!

If you are using the canned biscuits, roll or press each one on a lightly floured surface to about 1/8 inch thickness and cut in half inch strips.   A pizza cutter works great for this!   Bring the soup up to a low boil and drop the dough in.  Stir just slightly to make sure it doesn't stick together.   Once they are all dropped, lower the heat to simmer and cover for about 20 minutes to finish cooking.  Stir occasionally so the dumplings don't stick together.   Then it's ready to serve!!!

Chicken and Dumpling Soup!!! 

Easy Cheesy Potatoes!

These "Easy Cheesy Potatoes" are something my mother made when we were growing up and one of the first things I learned to cook as a girl!   These are just pure comfort food and they go with just about anything!  They are not exactly au gratin potatoes or scalloped potatoes.  They are just stewed potatoes with a rich cheese sauce on them.  Here is what you will need:

5 to 6 medium size potatoes, peeled and diced

1 tsp. salt

3 Tbs. butter

3 Tbs. flour

3 cups milk

1/2 tsp. seasoned salt

1/2 tsp. black pepper

1/4 tsp. garlic powder

8 oz. Velveeta cheese, cubed

1 cup shredded cheddar cheese or cheddar Monterrey Jack blend

Place the potatoes in a medium size saucepan.  Cover with water and add 1 tsp. salt.  Bring up to a boil and then reduce heat to simmer.  Simmer until the potatoes are just fork tender.  Don't over cook them or you will end up with mashed potatoes.  Drain them well once they are tender.

While the potatoes are cooking, make your sauce.  I do this in the microwave, just because it's easier. You can also do it on the stove top, but watch it carefully or it will stick. Place the butter in a glass mixing bowl and place in microwave for 1 minute to melt it.  Whisk in the flour until it is incorporated and microwave for about 30 seconds.  It will be bubbly.  Whisk in the milk, seasoned salt, black pepper, and garlic powder.   Place back in the microwave for about 3 minutes.

Whisk until smooth and then add the Velveeta cheese.  Place  back in the microwave for 3-4 minutes. Remove and whisk until the cheese is melted and the sauce is smooth.  If it's not thickened, place back in for another 2 minutes.  Microwaves vary by wattage and some cook hotter than others.  At the end your cheese sauce should be thickened and smooth.  Pour over the potatoes and then put the potatoes in a 2 quart baking dish sprayed with nonstick spray.   Sprinkle the cup of cheddar cheese over the top.  Place in a 350 degree oven for 20-25 minutes or just until the cheese on top has melted and they are bubbly.  I like to sprinkle just a little more seasoned salt on top for color. 

These are so good with just about any main course!  I served them here with barbequed pork chops, pinto beans, collard greens and cornbread!  I also like these with meatloaf! 

Cornbread Salad!

Only in the south would we take something like cornbread and turn it into a salad and since my blog name is Sweet Tea and Cornbread, I thought this was a very appropriate recipe.  And in addition to all of that, it is delicious.  When I first heard of this salad, I thought it sounded sort of weird, but I gave it try anyway and it was huge hit.   It's also very pretty and it's  perfect for a cookout or summer party. 

Here is what you will need:

1 pan of your favorite cornbread or you can use a box of Jiffy cornbread mix prepared, 1/2 cup vidalia or sweet onion, 1/2 cup green pepper, 1 can ranch or chili beans (drained) or kidney beans will also work, 1 can niblets corn (drained),  5-6 slices crisp bacon, 2 cups shredded cheddar cheese,  1 pkg ranch dressing mix blended with 1 cup mayonnaise and 1 cup sour cream to make the dressing.  Be sure you blend these together well. 

Take 1/2 cornbread and cut in cubes.  Place in the bottom of a tall trifle dish or a big glass salad bowl.  A clear bowl just looks prettier because the layers show.  Drain the beans well and put over the cornbread layer.  Next put half the onion and half the green pepper. Pour half the dressing over this layer.  Cut the rest of the cornbread in cubes and do another layer of cornbread.  Drain corn well and put it over this layer.  Sprinkle the rest of the onion and green pepper over this. Finish the top with the rest of the ranch dressing mix, the grated cheese and the bacon crumbled.  Cover with plastic wrap and refrigerate for a few hours before serving.  This is best made early in the day and refrigerated for several hours to blend the flavors.  I wouldn't make it the day before though because it could get soggy.   This will be  big hit! 

Ingredients:

1 recipe cornbread

1 can niblets corn

1 can ranch beans, chili beans or kidney beans

1/2 cup sweet onion diced

1/2 cup green pepper diced

2 cups cheddar cheese grated

5-6 slices bacon fried crisp

1 pkg ranch dressing mix

1 cup sour cream

1 cup mayonnaise