Homemade Chicken and Dumplings

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I’m so excited that it finally feels like fall in NC! To celebrate, I’m making one of my favorite comfort foods – chicken and dumplings! 

Ingredients:

  •  3 cups cooked chicken
  • 6-8 cups chicken broth
  • 2 cups flour
  • 2 Tbs. butter
  • ½ tsp. baking powder
  • salt
  • a cup of milk

Directions:

  1. Combine the flour, baking powder, and salt. Cut the butter into the dry ingredients with a fork. Stir in the milk, mixing until the dough forms a ball.
  2. Roll the dough out into a thin square with a floured rolling pin. Cut the dumplings into squares about 2″ x 2″. It’s okay if they aren’t the same size. Sprinkle flour over the dough before cooking.
  3. Bring the broth to a boil over high heat. Drop the dumplings in one at a time, stirring while you add them. Cook for about 15-20 minutes.
  4. Add the cooked chicken to the pot and warm for a few minutes.

Enjoy!

xoxo,

Megan

Cherry Pie Bites

Image result for cherry pie bites ice cube tray

The weekend is one of my favorite times to bake and of course, eat! However, there are sometimes I only want a taste of something sweet. A great recipe for just that is cherry pie bites. They are perfect for a few people or a large crowd. You’ll be sorry if you don’t make them soon. 🙂

Ingredients:

2 cans crescent roll dough
21 oz. can cherry pie filling
1 cup powdered sugar
2 tbsp. milk

Directions: 

  1. Preheat oven to 375. Grease a muffin pan with butter or cooking spray.
  2. Unroll and separate the crescent dough. Place one triangle into each cup.
  3. Fill all the cups with a tablespoon of pie filling.
  4. Fold the 2 shorter ends of the dough together at the top 2. Then, pull the longer end over the shorter ones.
  5. Bake for 13 to 15 minutes or until golden brown.
  6. While the bites are cooling, whisk together the powdered sugar and milk.
  7. Drizzle the glaze mixture over the bites.

Enjoy!

xoxo,

Megan

A Summer Treat – Frozen Hot Chocolate


I LOVE, LOVE a good cup of hot chocolate any time of the year, but sometimes I don’t want it hot, especially during the summer. I want it….well, cold or more like frozen. Try this recipe the next time you want this chocolatey drink.

Ingredients: 

  • 3 tbsp sugar
  • 3 tbsp hot cocoa mix
  • 2 tbsp butter
  • 1/3 cups semi-sweet chocolate chips
  • 12 ounces evaporated milk
  • 4 1/2 cups ice
  • Whipped cream
  • Chocolate chips
  • Marshmallows

Directions:

  1. Combine sugar, cocoa mix, and butter in the top of a double boiler. Stir until melted.
  2. Stir in semi-sweet chocolate chips. Mix until mixture is smooth.
  3. Slowly add in 1/2 cup of the evaporated milk and stir until smooth. Cool to room temperature.
  4. Combine chocolate mixture with the remaining evaporated milk and ice in a blender. Blend until smooth.
  5. Pour into frosty glasses and top with whipped cream, marshmallows and chocolate chips,  if desired.

Enjoy!

Xoxo,

Megan

Easy, Breezy Chocolate Truffles

Image result for chocolate truffles

This past weekend, I was craving anything chocolate but didn’t want to put forth much effort into making a yummy treat. So, I made these easy, breezy chocolate truffles. And trust me, they are very easy to make.

Ingredients:

  • 12 0z. bag milk chocolate chips
  • 1/4 cup sour cream
  • 2 Tbs. almond flavoring
  • Powdered sugar or cocoa

 

Directions:

  1. In a microwave-safe bowl, melt the chocolate chips on medium for 3-4 minutes, stirring halfway through.
  2. Once done melting, stir until completely smooth.
  3. Mix in the sour cream and almond flavoring and blend well.
  4. Refrigerate for 30-60 minutes.
  5. Roll into 3/4 inch. balls and then roll into powdered sugar or cocoa.

xoxo,

Megan

Recipe Wednesday: Mini Banana Cream Pies

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I’m crazy about bananas! They are one of my favorite fruits, so this easy and quick mini banana cream pies recipe is one of my favorites!

Ingredients:

1  roll Pillsbury refrigerated sugar cookies
1  box banana cream pudding, prepared according to package directions and chilled
1 banana
Whipped cream for topping

Directions:

1: Roll the sugar cookie dough into little balls. Using a mini-cupcake pan, place one ball in each spot (there should be 24 balls total).

2: Bake according to the directions on the dough package.

3: Once cool, fill up each cup with banana cream pudding and top with whipped cream and a slice of banana, if desired.

Enjoy!

xoxo,

Megan

A Recipe for #SharkWeek: Tasty Shark Poke Cake

Today’s shark-related post is all about food. This Shark Poke Cake recipe is adapted from delish.com and is delicious to eat. Plus, you can turn the recipe into a cupcake version. Just use a cupcake pan instead of a cake pan, as well as, one doughnut and fin per cupcake. Remember to also adjust the needed number of ingredients for a dozen or so cupcakes. For example, you’ll need 12 fruit roll-ups, not one.
Enjoy!
Ingredients:
  • 1 box vanilla cake mix plus ingredients for cake mix
  • 1 1/2 cups white chocolate chips, melted
  • Blue food coloring
  • Black food coloring
  • 1 strawberry fruit roll-up
  • 3 mini powdered sugar doughnuts
  • 2 cups marshmallow Fluff
  • 1 teaspoon water
  • 3 cups whipped topping

Directions: 

  1. Preheat oven to 350º and grease baking pan. Set aside.
  2. Prepare cake mix according to the box directions. Add a few drops of blue food coloring and stir together. (The cake will resemble the ocean.) Bake until done, about 25 minutes. Once cool, poke holes all over the cake.
  3. Combine the marshmallow fluff and water. Microwave for about 10 seconds. Pour the mixture all over the cake, making sure the holes are filled.
  4. In another bowl, add 5 drops of the blue food coloring to the whipped topping. Fold together. Frost the cake with the icing and decorate with shark fins and life preservers.

To make the shark fin decorations, mix the melted white chocolate with a few drops of the black food coloring. Using a piping bag or sandwich bag with a hole, pipe fin shapes (similar to triangles) onto a parchment paper-lined baking sheet and freeze until hard. Once frozen, add a drop of marshmallow fluff onto the bottom of the fins and place on the cake’s icing.

To make the life preservers, cut the fruit roll up into 3-inch long pieces. Then, each piece again into four pieces. Wrap four strips around a powdered doughnut and secure with the marshmallow fluff.

xoxo,

Megan