Grandma Reed’s Chicken and Dumplings

This week we have been in TN having a wonderful time with family! Of course one of the things we like to  do on vacation is eat and try new foods and recipes. 🙂 There are a lot of phenomenal cooks and bakers in our family and it is always a blessing when they share recipes that are special to them!

My cousin Kendalyn wanted to share a recipe with you that is special to her: Grandma Reed’s Chicken and dumplings. She remembers her mother making this meal often on Saturdays spent around the house. As the broth for the dumplings slow simmered, they would fill the house with a delicious aroma that is a comfort to Kendalyn and her family as they continue the tradition of making this meal.

To make this you will need:

1 whole chicken

Bisquick

1 cup buttermilk

1 onion

3 celery stalks

3 medium carrots

3 bouillon cubes

Salt, pepper and sage

Sprinkle the entire chicken with sage, pepper and plenty of salt

Place the chicken, onion, carrots, and celery into a large stock pot. Cover with water. Bring to a boil then lower to simmer for at least an hour until the chicken is cooked.

Remove the chicken and veggies.

Strain off fat then reserve 4 quarts of broth. Add bouillon cubes to broth and salt to taste. Cut a small amount of the veggies boiled in the broth into small pieces and pull the chicken off the bones into spoon-sized pieces. Return them to broth then bring the broth back up to a good simmer.

Fill a 16 oz Pyrex measuring cup (approx. 20 oz) to the top with Bisquick

Then measure out just under 1 cup buttermilk (to make this extra special you can double the dumplings)

Combine the Bisquick and buttermilk into a thick dough

Drop by large spoonfuls into the broth

Simmer uncovered for about 20 minutes (occasionally ladle broth over the dumplings as they simmer).

I love sharing family food traditions, especially when they are foods that are warm, hearty and remind you of home!

Thank you, Kendalyn, for sharing with us! 🙂

 

Linking to:

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Cast Party Wednesday
 

Campfire Pockets

What a busy week we are having! Right now we are preparing for a vacation and also our upcoming school year. I’m still trying to keep meals as simple and healthy as possible. These campfire pockets are a kid favorite here and I like them because they are easy, healthy and don’t require me to heat the house up.

The ingredients you need are based on how many people you are serving and personal taste.

We used:

1 potato per person

Several yellow plumb tomatoes per person

Several slices of onion and green bell pepper per person

1 hard boiled egg per person

1 cucumber, peeled, seeded and sliced

1 lb ground beef, divided between 7 pockets

Onion powder, garlic powder, salt and pepper sprinkled into each pocket

Peel potatoes and chop into thin strips

Cut boiled eggs into quarters

Chop other veggies into thin pieces

Fold foil into pockets: Fold in half then double fold both of the sides.

It should look like this (below)

Layer veggies  in pocket

Add meat and sprinkle in spices.

Fold top. Carefully shake a little to mix the contents.

Place packets on grill until potatoes are tender and meat is thoroughly cooked

The best part is you can eat it straight out of the pocket which means NO clean-up!

Linking to:

In The Old Road

Cast Party Wednesday

Funky Junk's Saturday Nite Special
 

Red Fried Tomatoes

Summer is in full swing and gardens are producing tomatoes like crazy! It’s always at this time of year that I start craving fresh tomato sandwiches and fried tomatoes. My mom always makes fried red tomatoes…one of my favorite summer dishes! It’s so simple to make!

You will need:

1 cup flour

1/4 cup Parmesan cheese

1 tsp salt

1 tsp pepper

1 tsp onion powder

1 tsp garlic powder

3 eggs

Several medium tomatoes

Oil

Whisk the eggs

Mix the Parmesan cheese, flour, salt, pepper, garlic and onion powders together in a bowl big enough for dredging

Slice up your tomatoes

Dip the tomatoes in egg mixture

Dredge through flour mixture, coating both sides. Preheat about 1/2 inch oil in a pan on medium heat.

Place tomatoes in preheated oil

Fry for a few seconds on both sides until golden brown

These make a great side dish or lunch!

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Gold Rush Brownies

I can’t believe how much of July has passed already! Summer seems to be flying by so fast! We are getting a lot of use out of the porch this year…spending a lot of time out there.  Dinner is served casual style on the porch, followed by kids playing until it’s dark out. I haven’t been spending very much time in the kitchen though. It’s simply been too hot to stand over the stove for too long! I’ve been making a lot of quick, easy meals.

Tonight I wanted something easy, and that didn’t use a lot of ingredients (since I have not made it to the grocery store yet, hehe). I decided on this vintage recipe that only uses four ingredients: Gold Rush Brownies.

You will need:

2 cups crushed graham cracker crumbs

1 cup chocolate chips

1/2 cup coarsely chopped nuts (I used walnuts)

1 15 oz can sweetened condensed milk

Dump all the ingredients into a bowl.

Mix together. It should be a fairly thick mixture.

Spread into a greased 8 inch square pan and bake at 350 degrees for about 25 – 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool for at least 10 minutes before you cut and serve. Very easy and quick to throw together…plus, it tastes super yummy! 🙂

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Zucchini Corn Muffins

Zucchini season is here! I love zucchini…it’s so healthy and versatile! If you’re tired of eating it prepared the same way every time here is recipe that is a little different.

You will need:

Prepared corn bread batter (you can make your own or use store bought)

1 medium zucchini, grated, (my zucchini was a little on the large side…I used a little more than half. It looked like about 2 cups)

1 onion, chopped

4 ounces of cheddar cheese shreds

onion powder

Place zucchini and onion in corn bread batter.

Sprinkle lightly with onion powder.

Add in cheese.

Mix well and fill muffin cups with batter. Bake for about 20 minutes at 350 degrees.

These tasty muffins are great with BBQ chicken. Super simple! 🙂

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In The Old Road




Coconut Cookies with Lime Icing

It’s been so hot here, I want to get in the pool and never get out. Such is Summer in the South…wouldn’t trade it for anything, though. 🙂

Today I was in the mood for a light tropical cookie. Something that matched with the tropical feeling my yard is giving me right now. 😉

You will need:

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1 tsp vanilla extract

1/4 tsp almond extract

1 1/3 cups flaked coconut

Cream butter and sugars together, then beat in egg and flavorings.

in a separate bowl mix the flour, salt and baking soda. Then mix in the coconut.

Gradually add the dry ingredients to sugar mixture.

Roll into small balls and place about 3 inches apart on ungreased cookie sheet. bake at 350 degrees for about 11 minutes or until cookie is golden brown.

You can eat it just the way it is or for a little added flavor top with a lime icing. 🙂

Simple Lime Icing:

Mix 2 TBSP Lime juice and 1 TBSP softened (not melted) butter or margarine, 1 drop green food coloring and 1 drop yellow food coloring. Gradually add in Tablespoons of powdered sugar (about 12) until the icing is at the desired consistency.

It’s the perfect cookie for a summer luau or cookout!

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In The Old Road



Peach Cobbler

Summer is here and it looks like it’s going to be a busy one for us! Along with various summer events and activities, we are going to spend the summer swimming, creating and  reading. My kids will be participating in the summer reading program at our local library which looks like it will be a lot of fun!

Today, after being out and about with the kids, I decided to make a dessert that doesn’t require a lot of effort: Peach Cobbler.

This recipe is neat because you spread the batter in the pan then pour the peach mixture on top…the batter rises to cover the peaches and gets a sugary crust on the top.

You will need:

1/2 cup butter

1 cup white sugar

2 cups all-purpose flour

1/2 tsp salt

4 tsp baking powder

1 cup milk

2 cans peaches in syrup

2 tsp ground cinnamon

2 tsp vanilla

sugar to sprinkle on top

Cream butter and sugar

Mix flour, baking powder and salt together in separate bowl

Add flour mixture and milk to creamed butter and sugar, alternating them

Spread batter in greased pan

Mix peaches with syrup, vanilla, and cinnamon together

Pour on top of batter

Sprinkle lightly with sugar. <Edited> Sorry everyone…I forgot a very important part: Baking time! I used a 9 x 11 casserole dish and baked at 375 degrees. Mine took about an hour to bake, but you may want to check it after 45 minutes. When the center is no longer doughy and it doesn’t ‘give’ a whole lot when you touch the top, it should be done.

It is especially yummy with whipped cream or vanilla ice cream! 🙂

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Adorned From Above

In The Old Road


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