Main Dishes

Chicken and Dumplings

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This recipe comes from my favorite cookbook! Better Homes and Gardens, fifth edition, printed 1968. It’s pretty awesome

Ingredients:
3 large chicken breasts, on the bone and with skin
3 cups chicken stock (this will remain after chicken has been boiled)
2 cups sifted, all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
4 tablespoons vegetable oil
Salt and pepper to taste

1. Boil chicken in a large pot.
2. When chicken is almost tender, sift together flour, baking powder and salt.
3. Combine milk and oil; add to dry ingredients; stir just until moisten.
4. When chicken is fully cooked, discard all bones and skin. Coarsely chop the white meat in to 1-2 inch pieces. Set aside.
5. Place chicken back in your large pot. Allow only enough chicken stock in the pot to just cover the chicken pieces.
6. Return chicken and stock to a boil.
7. Use a large spoon to drop batter into the pot. For best results, drop batter directly on to chicken, not into the liquid.
8. Cover tightly and reduce heat to a simmer.
9. Allow dumplings to steam for 12 minutes.

Easy Breakfast Casserole

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This is so easy and delicious! It is a very modified version of a Bisquick Recipe. This works well with sausage, ham, shredded beef, or hamburger and can be used as a main dish. Garnish this with chopped tomatoes and a sprinkle of Parmesan Cheese and use as an Appetizer. I often get requests to bring this dish to events and activities.

Ingredients:

1 lb Bass Farms Mild Sausage
1 large onion chopped
1 1/2 cups baking mix such as Bisquick
2 cups milk
6 eggs
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups grated baked potato or frozen hash browns (optional)
1/2 medium red pepper finely chopped (optional)

If using as an Appetizer:
2 large Roma Tomatoes finely chopped
1/3 cup shredded Parmesan Cheese

1. Heat oven to 400. Spray 13×9 cake pan with non stick spray and set aside.
2. Brown sausage in skillet and drain off excess fat
3. Return sausage to skillet and add chopped onion and pepper. Continue cooking for 3-4 minutes or until onion starts to soften – stirring often.
4. Mix baking mix, milk, and eggs together until well blended.
5. Fold cheese and grated potatoes into egg mixture.
6. Layer Sausage and veggies into prepared pan.
7. Pour egg mixture over sausage
8. Bake at 400 for 20-25 minutes

For Garnish:
Sprinkle top with chopped tomatoes and cheese

Source: Adapted from Original Bisquick

Stuffed Peppers

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Looovvvee these! (in my singing voice) These are easy and yummy! You can add anything to this recipe! Its soo good! Try it!

1/2 lb lean ground beef
1 c rice, cooked
1 small onion, chopped
1 egg
1/4 c green bell pepper, chopped fine
1/2 c – 3/4 c Italian flavored bread crumbs,add as desired
1/2c Sweet Baby Rae’s BBQ sauce, or your favorite
1/2 c cheese, cheddar or colby jack
salt
pepper
dash of worcestershire sauce
4 green bell peppers, halved, and cleaned

Sauce:
1/2 c Sweet Baby Rae’s BBQ sauce
1/2c ketcup
1/2c-3/4c brown sugar
8 thin rectangular slices of cheese, big enough to cover the pepper

Boil a pot of water. When water begins to boil, add the halved bell peppers. Cook just to soften a bit. About, 5 min. Take them out of the water and let them cool.

In a mixing bowl, add the above listed ingredients and mix well. You may need to add more bbq sauce if mixture is to dry. Spoon the ingredients into each halved pepper and place in a baking dish. Add to the bottom of the baking dish 1/4 c water. Cook the peppers in a 350 degree oven for 35 min.

Remove baking dish from oven and spoon sauce over peppers. Add a slice of cheese on top of each pepper. Spoon a little bit more sauce over the cheese. Place back into the oven and bake for another 5-7 min or until the cheese is melted good.

*Obviously, you can also cut the top off of the pepper, clean it out and stuff the whole thing. But, so the peppers stretch farther, and so my kids can not be stressed out about seeing an entire bell pepper sitting before them to eat, I cut them in half.

Chicken Crepes

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Crepes:

1 ¼ c. flour

3 eggs

1 c. milk

¼ c. water

½ tsp. salt

3 tbs melted butter

1-Heat 6 inch skillet lightly oiled. Pour 2 tbs batter in pan. Quickly tip pan. Cook 1 minute, turn, cook 1 minute.

FILLING

1 cream of mushroom soup

1 tsp minced onion (or onion powder to taste)

2 c. chopped cooked chicken

2-Fill crepes with 2 tbs filling.

3-Roll up & place in 9×13 inch pan.

TOPPING:

1 can cream of mushroom soup

1 c. sour cream

4-Spread the topping over the crepes.

5-Sprinkle shredded cheddar cheese over the top.

6-Stick in the freezer or cover bake at 375 for 20 minutes.


Source: Wendy Starks in the Greenville Ward Relief Society Cookbook

Chicken Rolls

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This dish takes me back to my childhood, sitting around the dinner table with my family. It is a comfort food for me. As they bake, they fill the house with a wonderful, warm aroma.

Ingredients:
1/3 C bread crumbs
1/4 C finely chopped walnuts or pecans *optional*
1 8 oz. pkg. cream cheese, softened
1 tsp. chives
1/2 tsp. lemon pepper
1 C cooked chicken, chopped into small cubes
1 can (8 count) of Pillsbury crescent rolls
3 T. butter, melted
Directions:

1. Preheat oven to 375 degrees.
2. In a small bowl, combine bread crumbs and nuts (if using), and set aside.
3. In a medium bowl, combine cream cheese, chives, lemon pepper, and 2 T. of the butter. Mix well, then stir in the chicken pieces. Set aside.
4. Separate crescent dough into 8 triangles and drop a heaping spoonful of chicken mixture onto the wide part of each triangle.
5. Roll up, start at the wide end of the triangle and roll to opposite point. Tuck the sides and point under to seal completely.
6. Dip each roll in remaining melted butter, then in the bread crumbs and place on baking sheet.
7. Bake at 375 degrees for 15 minutes or until lightly golden brown.
8. Serve topped with chicken gravy.

All Purpose Pizza Dough

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As you can see, we didn’t use this dough for pizza this time. We used it for Stromboli, but this is the best recipe I’ve found for recipes needing a fairly easy, rising dough. We usually use this dough recipe for Pizza, Stromboli, and Scones.
1 C Warm Water
1 Tbsp (or 1 package) Yeast
1 Tbsp Sugar
1.5 tsp Salt
2 Tbsp Oil
2 3/4 – 3 1/4 C Flour
1. In a mixer (or bowl) combine your water, yeast, and sugar. Wait five minutes and allow yeast to activate (get foamy).
2. Add remaining ingredients, adding flour a little at a time until you have a moderately-sticky dough.
3. Knead dough (adding flour as needed–no pun intended!) for about 200 turns. I let my KitchenAide run for between 5 – 10 minutes.
4. Cover and let rest for 10 minutes.
5. Make your pizza!
For Pizza Crust:
1. Preheat oven to 425.
2. On a slightly floured board, roll dough out to fit your pan(s). Place dough in/on your pan(s).
3. Bake for 6 minutes. Prick any big bubbles with a fork.
4. Bake 6 minutes more. Add pizza toppings and bake until the cheese is melted and toppings are hot.
This is enough dough for 1 big 15 x 11 pan, or two 12″ pans.
Source: From My House To Yours: Big Piney-Marbleton Communities 1995 Cookbook
~Kara

“Most Delicious” Baked Macaroni and Cheese

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In our home there has been a quest for the “most delicious” Macaroni and Cheese. One of our daughters has looked through and tried many recipes. This recipe has been created using many things gleaned from this search and is one of her favorite things to make and eat. It is yummy anytime of the year.

If you don’t have time to bake it; you can eat it after the cheesy sauce has been stirred in and sprinkle extra shredded cheddar on top.

This also freezes well – up to 6 weeks. Do not “bake” before freezing .

Ingredients:
2 cups dry macaroni noodles cooked and drained (cooking 1 less minute than required if baking it).
1.5 – 2 cups Shredded Sharp Cheddar Cheese
Non-Stick Spray

Cheesy Sauce:
1/4 cup butter
1/3 cup flour
3 cups milk
1/3 cup shredded Mozzarella Cheese
1/2 cup shredded (not powdered) Parmesan Cheese
1/2 tsp ground pepper

The Cheesy Sauce can be made in the Microwave or on the stove top. The method is the same.

1. Melt butter in 8 cup microwavable bowl.
2. Stir in flour with a wire whisk until smooth.
3. Very gradually add milk, stirring smooth with each addition.
4. Microwave for 1 minute.
5. Add Cheeses until blended, Microwave for 1.5 minutes, and Stir
6. Microwave 30 seconds at a time stirring well after each time until sauce is slightly thick and bubbly.
7. Add pepper, stir until incorporated.
8. Assemble

Assemble:
1. Spray casserole dish with non-stick spray, place a layer of cooked macaroni in dish.
2. Pour white sauce over to cover.
3. Sprinkle with grated Sharp Cheddar Cheese.
4. Repeat layers ending with cheese.
5. Bake at 350 degrees for about 30 minutes or until it bubbles at the edges.

Source: Created from many ideas – by Angela

Chicken Stew with Dumplings

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The “sniffles” and “coughs” have had a party at my house this past week. So, its obvious that we need chicken stew, even if it is 90+ degrees outside. This is really good stuff! My family loves it! Especially the dumplings!

Stew:
2-1/2 to 3 lbs. chicken thighs, or chicken breast
5 c. water
4 new red potatoes (or whatever you have)
3-4 carrots
2-3 stalks celery
1 med. onion
10 oz. pkg. frozen peas
salt
pepper

Dumplings:
1-1/2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
3 Tbsp. butter or margarine, softened
3/4 c. milk
1/4 c. chopped fresh parsley

In Dutch, or pot, place chicken; cover with wter. Cover and cook over med heat until fork tender. Meanwhile chopped veggies. If using the red potatoes, leave the peel on! (I didn’t have any the afternoon when I made this pot.)
When chicken is done, remove from broth; skim fat.

Remove chicken from bones; return to broth. Add remaining stew ingredients. Cover and cook over med. heat until veggies are fork tender (15 – 20 min). In large bowl stir together flour, baking powder and salt. Cut in the butter until mixture is crumbly. Stir in milk and parsley. Drop dumplings by rounded tablespoonfuls into hot stew. Cook, uncovered, 10 min.

Cover and continue cooking until dumplings are tender (8-10 min). Delicous!


(I did add one can of creamed corn to this pot and it was yummy. But that is not something I always do.)
recipe adapted from Land O Lakes Treasury of Country Recipes

Lime Chicken Tacos

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Dust your crock pot off, and try this super simple recipe that will satisfy your craving for Mexican food!



6 Chicken Breasts (thawed or frozen, it doesn’t matter)

1 pkg. Taco Seasoning
1 15oz can chicken broth
1 C. salsa of your choice
2 limes sliced into wedges
Hard taco shells
Taco Fixin’s (e.g. chopped tomato, lettuce, cheese, sour cream, etc.)


1. Pour chicken broth into a crock pot and stir in taco seasoning.
2. Add salsa and mix well.
3. Place the chicken in the crock pot with the liquid and cover with lid.
4. Cook on high for 3-4 hours or low for 6-8 hours or until the chicken can be shredded.
5. Remove the chicken breasts from the pot, shred the chicken with a fork and place back in the pot with the juices.
6. Serve in hard taco shells with lime slices to drizzle over the meat.


Source: Janet Brown


Heinzen Rigatoni

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When I was still in Primary, the Priests and Laurels had a cook-off as one of their mutual activities. The girls cooked Chicken Cordon Bleu, the boys (my oldest brother, Ammon, included) cooked this. The verdict? The Priests won!

This is a delicious “lite” version of your regular rigatoni. If you prefer a heavier, creamier sauce, this may not be for you.

Ingredients:
1 1 lb. package of Rigatoni (I used Penne because that’s what I had on hand.)

1 Tablespoon olive oil
1 lb. Lite Jimmy Dean Sausage (33% less fat)

1 Tablespoon olive oil
1 large onion chopped
1 lb. sliced mushrooms
2-3 garlic cloves pressed
1 Tablespoon Italian Seasoning
Ground Black Pepper to taste

1 cup heavy cream
1 cup shredded parmesan cheese (use fresh parmesan if you can!)

1. Cook rigatoni in boiling water til aldente.

2. Meanwhile, in a separate pot, heat 1 Tbls. olive oil and brown the sausage. (Jimmy Dean Lite sausage has almost no fat so you’ll definitely need a little olive oil. As a result, you won’t need to drain the sausage after you brown it). When sausage is cooked through, remove and set aside in a bowl.

3. Heat 1 Tbls. olive oil in the same pot you cooked the sausage. Add onion, mushrooms and garlic. Saute until onion is transparent and mushrooms are tender but not mushy. Once vegetables are cooked, add sausage back to the pot and add 1 Tbls. Italian seasoning, salt and pepper.

4. Drain pasta. Return it to the pot and add the meat mixture, heavy cream and parmesan cheese. Mix well and keep warm.

*If you desire a creamier sauce, just add more cream.

*To make this recipe even lighter, use whole wheat rigatoni and half n’ half in place of the cream.

Source: My mother, Alexandria Heinzen