Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. Ingredients 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces Directions Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in … Continue reading Slow Cooker Chicken and Dumplings

Dumplings

Dumplings Ingredients 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon white sugar 1/2 teaspoon salt 1 tablespoon margarine 1/2 cup milk Directions Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve. To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients. Continue reading Dumplings

Simple Swedish Pancakes

Simple Swedish Pancakes Recipe By:SMOON26 “I grew up in Little Sweden, USA, and my great-grandparents on my Mom’s side were all from Sweden. This is the recipe I grew up with (I added the nutmeg as I like nutmeg). I love these and make them for family brunches all the time. They even taste good as leftovers, as pancakes again, or with peanut butter instead. We serve these with just syrup and butter, but many use lingonberries, or other fruit or jams.” Ingredients 2 cups milk 3 eggs 3/4 cup all-purpose flour 2 tablespoons all-purpose flour 1 tablespoon white sugar … Continue reading Simple Swedish Pancakes

Blue Cornmeal Pancakes

Blue Cornmeal Pancakes Recipe By:UBERGRRL “This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you’re ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they’re very hungry.” Ingredients 3/4 cup blue cornmeal 1 teaspoon salt 1 tablespoon white sugar 1 cup boiling water 1 beaten egg 1/2 cup milk 2 tablespoons butter, melted 3/4 cup unbleached all-purpose flour 2 teaspoons baking powder 1/2 cup pine nuts, toasted Directions In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling … Continue reading Blue Cornmeal Pancakes

Crepes

Crepes Ready In 1 h 20 m   “This French delicacy is extremely versatile, as it can be filled with virtually anything — fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.” Ingredients 2 eggs 1 cup milk 2/3 cup all-purpose flour 1 pinch salt 1 1/2 teaspoons vegetable oil Directions In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour. Heat a skillet over medium-high heat and … Continue reading Crepes

IHOP Country Griddle Cakes

IHOP Country Griddle Cakes You can make the IHOP Griddle Cakes like they used to make. Course Breakfast Cuisine American Keyword IHOP Griddle Cakes, IHOP Recipes, Pancakes Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 8 Calories 222 kcal Author CopyKat.com Ingredients 1 1/2 cup all purpose flour 2 tablespoons sugar 1/2 teaspoon salt 2 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons Vegetable oil plus 1 teaspoon 1 beaten egg 1 1/2 cups buttermilk 3/4 cup prepared cream of wheat Instructions Place first six ingredients in a medium-size bowl. In a small bowl … Continue reading IHOP Country Griddle Cakes

Cream of Wheat Griddlecakes

Cream of Wheat Griddlecakes Ingredients 1 1/4 cups all-purpose flour 1/3 cup instant cream of wheat 1/3 cup white sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups milk 1/2 cup sour cream 1/4 cup vegetable oil 1 egg 1 teaspoon vanilla extract Directions Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside. Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl. Make a well in the center of the dry ingredients, and stir in the … Continue reading Cream of Wheat Griddlecakes

Pumpkin Pie Muffins

Pumpkin Pie Muffins Prep 20 m Cook 30 m Ready In 50 m Recipe By:PChicki “I made this recipe this fall when I was craving something seasonal. After trying other recipes that just lacked that homey pumpkin-pie taste, I decided to make my own. It makes about 24 large muffins or 6 muffins and a loaf. Even though they last well in the refrigerator, you may want to halve the recipe for individuals or small families. Add some cream cheese frosting and they’d make great cupcakes.” Ingredients 1 1/2 cups whole wheat flour 1 1/2 cups all-purpose flour 5 teaspoons … Continue reading Pumpkin Pie Muffins

Southern Pecan Pie Muffins

Southern Pecan Pie Muffins Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Servings: 9 Author: The Country Cook Ingredients 1/2 cup all-purpose flour 1 cup brown sugar packed (dark or light brown) 1 cup chopped pecans 2 large eggs 11 tbsp . real butter melted, about 1⅓ sticks Instructions Preheat your oven to 350F degrees. Place 9 cupcake paper liners into regular muffin pan and spray each of the liners with nonstick cooking spray. In a bowl, combine the flour, brown sugar and pecans until mixed well. In a separate bowl, beat the eggs until foamy … Continue reading Southern Pecan Pie Muffins