Miss Cindy's Homemade Chicken and Dumplings

This is such an easy recipe! Instead of making dumplings like my grandma used to make, I simply rolled mine out and cut them into small squares...sort of like a big flat noodle...but a dumpling! It was SO easy and so worth the extra time, because it just doesn't get any better than this! HOMEMADE! (Although there is a can of soup involved, for extra richness)

INGREDIENTS:

1 chicken, cut up (you can buy chicken already cut up if you don't want to do it)

3 ribs celery, chopped

1 large onion, chopped

1 teaspoon dried thyme

2 chicken bouillon cubes

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon shallot salt (of onion salt)

1 teaspoon fresh ground black pepper

1 can cream of chicken soup

DUMPLINGS:

2 cups all purpose flour

1 teaspoon salt

ice water

DIRECTIONS:

Place the chicken, celery, onion, thyme, bouillon, garlic powder, onion powder and pepper in a large pot. Add 4 cups of water, bring to a simmer over medium heat. Simmer until the chicken is tender, about 40 minutes. Remove chicken from the pot and let it cool. When chicken is cool enough to handle, remove meat from all the bones, and chop chicken into small pieces and place back into the pot. Keep warm over low heat.

To make the dumplings, mix flour and salt in a mixing bowl. Drizzle a small amount of ice water over the flour. Using your fingers, work the dough, and gradually add about 3/4 cup of ice water. Knead the dough and form it into a ball.

Dust some flour onto a clean work surface. Roll out the dough, until it's about 1/8 inch thick. Let the dough sit four a few minutes.

Add the cream of chicken soup to the pot with the chicken. Stir well. Let simmer over medium-low heat.

Cut the dough into 1 inch pieces. Pull into halves, and drop into simmering soup. Repeat until all dumplings have been added. Do not stir once the dumplings have been added. Just make sure they are submerged and cook evenly. Cook until the dumplings are floating and not doughy, about 5 minutes. Serve the chicken, gravy and dumplings in a warm bowl.

It's so comforting and good!

Reuben Bake Casserole

Reuben Bake! If you love Reuben Sandwiches, you'll LOVE this recipe!

I ADORE Reuben sandwiches...it's my all time favorite...this recipe is so wonderful because of the crescent roll dough, it's makes it so delicious because of the light flaky crust!

First unroll 1 tube of (8 oz) refrigerated crescent dough into one long rectangle, sealing seams and perforations.

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Press onto the bottom of a lightly greased 13x9 inch baking dish. Use a fork to pierce dough. Bake at 375 for 10-15 minutes until a golden brown.

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Layer with half the cheese and all of corned beef.

Combine 1 can (14 oz) sauerkraut and 2/3 cup of Thousand Island salad dressing

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Spread the mixture over the corned beef

Top with remaining cheese

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On a lightly floured surface, roll out the other tube of crescent dough into a 13x9 inch rectangle.

Seal seams and perforations. Place over the cheese and seal the edges together.

Brush the top with lighty beaten egg white. Sprinkle with about 3 teaspoons caraway seeds.

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Bake 12-16 minutes or until heated through and the crust is golden brown.

Let is stand about 5 minutes before serving.

Serve with a side salad. It's so delicious!

I hope you enjoy this as much as my family did!

Reuben Crescent Bake

2 tubes (8 oz) refrigerated crescent rolls

1 lb sliced swiss cheese

1 1/4 lbs. sliced deli corned beef

1 can (14 oz) sauerkraut, rinsed and drained well

2/3 cup Thousand Island salad dressing

1 egg white, lightly beated

3 teaspoons caraway seeds

Directions:

Unroll one tube of crescent dough into one long rectangle, seal seams and perforations. Press into a lightly greased 13x9 inch baking dish. Use a fork to poke small holes into botton of dough. Bake at 375 degrees for 8-10 minutes until crust is a nice golden brown.

Layer with half of the cheese and all of the corned beef. Combine sauerkraut and Thousand Island dressing, spead over beef. Top with remaining cheese. On a lightly floured surface, press or roll second tube of crescent dough into a 13x9 inch rectangle, sealing seams and perforations. Place over cheese, sealing edges and sides. Brush egg white over the top and sprinkle caraway seeds. Bake for 12-16 minutes, or until heated through and crust is golden brown. Let it stand for 5 minutes before cutting.

Makes 8 servings.

Miranda Lambert's Mama's Meatloaf Recipe!

This dish was perfected by Miranda Lambert's mother, Beverly Lambert. It is delicious! A combination of pork sausage, ground beef, and a sweet ketchup-based topping! YUM!

Miranda's Mama's Meatloaf

2 lbs. lean groun beef

1 lb. ground pork sausage

18 saltine crackers, crushed

1/2 green bell pepper, diced

1/2 onion, finely chopped

2 large eggs, lightly beaten

1 tablespoon Worcestershire sauce

1 teaspoon yellow mustard

1/2 cup firmly packed brown sugar, divided

1/2 cup ketchup

1. Preheat oven to 350 degrees. Combine first 8 ingredients and 1/4 cup of brown sugar in a medium bowl just until blended. Place mixture in a lightly greased 11x7 inch baking dish, and shape mixture into a 10x5 inch loaf.

2. Bake at 350 for 1 hour. Remove from oven, and drain. Stir together ketchup and remaining 1/4 cup brown sugar: pour over meatloaf. Bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Remove from oven. Let stand 20 minutes. Remove from baking dish before slicing.

3 Meat Lasagna--The Best Lasagna Recipe EVER!!!

3 Meat Lasagna

This is a delicious Lasagna recipe made with 3 kinds of meat--ground beef, pepperoni, and Italian sausage. It also has 4 different cheeses, making it so ooey-gooey!!!! I normally like to make my sauce from scratch, but I was limited on time, so I just used canned spaghetti sauce, and it was still wonderful!!!

Ingredients:

1 lb ground beef

1 lb Italian sausage

1 4 oz. package of pepperoni

2 cans of Hunt's Spaghetti sauce (26.5 oz cans) or you can use your favorite!

1 clove garlic, minced

1 8 oz package of cream cheese, softened

1 cup cottage cheese

1/4 cup sour cream

2 eggs, beaten

1 Tablespoon dried chopped parsley

16 oz package of lasagna noodles, cooked and drained (according to package directions)

2 cups shredded mozzarella cheese (I like to shred it myself, because it just tastes better)

1 cup parmesan cheese (reserving 1/4 cup)

Directions:

Cook lasagna noodles according to package directions. While it's cooking, chop onion and garlic. Brown beef and Italian sausage in a large skillet. Drain grease off, add onion and garlic. Cook until onion is tender. Stir in spaghetti sauce bring to a boil over medium heat, then cover and reduce heat, cooking about 15 minutes.

Combine the cream cheese, cottage cheese, sour cream, 1/4 cup of parmesan cheese and beaten eggs and parsley.

Spoon a small amount of spaghetti sauce in the bottom of a greased 13'' X 9" baking dish. Top with 3 noodles. Spoon 1/3 of the cream cheese mixture onto noodles and evenly spread over noodles.

Place a layer of pepperoni over cream cheese mixture, Spoon 1/3 of spaghetti sauce over the top.then sprinkle 1/2 cup mozzarella and 1/3 cup parmesan cheese. Repeat with layers of noodles, cream cheese mixture, pepperoni, spaghetti sauce and mozzarella and parmesan, twice. The dish will be full!

Cover with foil and bake at 350 degrees for 40 minutes. Remove foil and bake, uncovered 10-15 minutes. Let stand for 15 minutes before cutting. DELICIOUS!!!!!!

Miss Cindy's Award Winning Chili

Miss Cindy's Award Winning Chili

I have been making chili for many years, and I have entered my recipe in several chili cook-offs and have won a few trophies!! It's hard to make it the same way every time, but I recommend adjusting seasonings to your personal taste. This recipe isn't too spicy, it has just enough heat to make it delicious. You can always combine all the ingredients and put in your slow cooker and slow cook it on low for 8 hours, it makes it ever BETTER!

Ingredients:

2 lbs. ground beef

1 clove garlic, minced

1 medium onion, chopped

1 15 oz. can chili beans

1 15 can of diced tomatoes & onion (Rotel)

1 15 oz. can crushed tomatoes

1 pack of chili seasoning (I LOVE William's Original Chili Seasoning)

3/4 cup Spicy V-8

1 teaspoon shallot salt (I love Penzey's)

1 teaspoon Hungarian paprika (add more if you like a little more heat)

2 teaspoons apple cider vinegar

Dash of seasoned salt

Salt & pepper to taste

Shredded cheddar cheese to garnish (optional)

Instructions:

In a large pot, brown ground beef, after it's browned, add onion and cook for a couple minutes, until onions are tender. Add garlic. Cook for about 1 minute, until garlic is tender. Drain grease from the beef . Add beans, tomatoes, crushed tomatoes, chili seasoning, V-8, apple cider vinegar and spices. Combine ingredients and bring to a slow boil, stirring occasionally. Reduce heat and simmer for about 30 to 45 minutes. Top with shredded cheese and serve with crackers or tortilla chips.

Miss Cindy's Homemade Cinnamon Rolls

Tuesday, November 04, 2014 10:44 a.m. by Cindy Rippe

These cinnamon rolls make a wonderful gift! It takes all day to make them, but OH! They are so gooey, sweet and cinnamony! (Is that a word?)

It makes 7 round pans of rolls. I like to go to my favorite party store, where you can get the aluminum pans and the decorative plastic wrapping to make them festive for gift giving!

Ok, you know you want these, and here's how to make them. But make sure and give yourself enough time to make them. They are worth it! You are going to "WOW" your friends if you decide to give up a pan or two for gift giving. First for the dough, heat 4 cups of milk, 1 cup vegetable oil, and 1 cup of sugar. Heat in a large sauce pan. Heat the mixture but don't let it come to a boil. Remove from heat. When the milk gets lukewarm, sprinkle 2 packs of active dry yeast over the top. No need to stir... Just let it sit on top for a minute or two. Make sure it isn't too hot, just lukewarm, or it will destroy the yeast enzymes and the dough won't rise.

Next slowly add 8 cups of flour. Stir mixture and cover. This is what it should look like.

We have our dough all covered up and it's going to sit and rise for at least an hour.

Remove the towel and add 1 heaping teaspoon of baking powder and a half teaspoon of baking soda and 1 cup of flour. Stir to combine.

Now if you want, you can refrigerate the dough for a couple days or bake them now. If you chill the dough it makes it easier to work with. So, take another break, maybe check Pinterest or something! You might find a good recipe for the holidays. Let's get ready to make these rolls!!! Sprinkle your surface with flour.

Grab half the dough and roll out into a long rectangle.

This dough is so easy to work with!

Now that it's all rolled out, you are ready for the fun stuff!!! Butter, sugar and cinnamon! MMMM!!! 

Pour 1 cup, yes, I said 1 CUP of that good ol' sweet butter!

Brush it all over the dough!! Don't skimp!

Next sprinkle 1/4 cup (or more if you wish) of ground cinnamon all over the butter.

I think I need more...... 

Sprinkle 1 cup of sugar over the cinnamon and butter! Oh this is going to be so buttery and gooey!!! Now here comes the fun part, begin at the end farthest from you, and roll the rectangle tightly towards you.Just keep it as tight as you can! You can do it! It's really fun when the filling oozes out all over the place. You'll want to lick your counter tops!

When you get to the end, just pinch the seams together. And you will have one long log that'sfull of decadence!  Next slice the log into 1 1/2 inch slices. You should get 20 to 25 rolls from one log.

Melt 1 stick of butter and add 1 to 2 tablespoons melted butter to your pans, coating evenly. Place the sliced rolls in the pans. Don't get them too close together.

Cover the rolls with a towel and let rise for 25 minutes. Preheat the oven to 400 degrees. And repeat the butter/sugar/cinnamon/rolling process with the remaining dough. Bake for 15 minutes or until lightly browned. Now for the maple icing!!!!!!! In a large bowl whisk together a 2 lb. bag of powdered sugar and 1 tablespoon of maple flavoring.

1/2 cup whole milk and 1/4 teaspoon of salt

add 6 tablespoons of melted butter,

and 1/4 cup of brewed coffee.

Whisk together until smooth. The icing should be thick but pourable. Like this!

When the rolls are finished baking and are still warm, drizzle the icing all over the rolls!!! Fill every nook and cranny with that wonderful maple icing!

Oh, and by the way, the house smells AMAZING!!!!!! MMMMMMMMMM!!!!!! Cinnamon Rolls!!!!!! 

Make these. Your family and friends will love you.

Ingredients:

Dough

4 cups of whole milk

1 cup vegetable oil

1 cup sugar

1 packs of active dry yeast

9 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 Tablespoon of salt

Filling 2 cups melted butter or more if needed

1/4 cup ground cinnamon

2 cups sugar

Maple Icing 2 pounds powdered sugar

1/2 cup whole milk

3/4 stick of butter

1/4 cup brewed coffee

1/4 teaspoon of salt

1 Tablespoon maple flavoring or extract

Follow directions above!

Miss Cindy's Homemade Creamy Chicken Noodle Soup

Friday, November 07, 2014 10:15 a.m. by Cindy Rippe

First off, I think the reason this recipe turned out so good was because of the soup base I used. Instead of using canned chicken broth, or bouillon cubes, I used "Better ThanBouillon" you'll find it in thesection of the grocery store where the chicken broth is. I love this stuff! It comes in other flavors too, like beef, pork and ham. And I think using heavy whipping cream gives it an incredible creamy texture and flavor! This is by far, the BEST soup I've ever made--just ask my husband!

Start out by chopping all of your ingredients, chicken, onion, carrots and celery.

Melt butter and add onion, carrots and celery. Cook until onions are transparent and celery and carrots are soft. About 10 minutes. Add bouillon, slowly add water, whisking together then add chicken and crushed bay leaf.

Cook for about 20 minutes, bring to a boil. Add spices and cook for about 10 more minutes.

In a small bowl add flour and spoon enough of the broth out of the pan, whisking together to adsorb the flour making a runny paste. Whisk the mixture into the soup, this will thicken it a bit and then add the heavy whipping cream. Mix together well. Simmer for 10 more minutes or until noodles are done.

It is so creamy, and delightful!!! Perfect for a cold winter's night.

SOUP'S ON!!!

Miss Cindys Creamy Chicken Noodle Soup

2 cups cooked chicken, chopped (I use rotisserie chicken from grocery store)

large onion, chopped

1 cup chopped carrots

1 cup chopped celery

3 tablespoons butter

6 Tablespoons bouillon (I used Better Than Bouillon)

1 teaspoon garlic powder

1 teaspoon Hungarian paprika

1 bay leaf, crumbled

1 teaspoon thyme

3 teaspoons dried parsley flakes

Ground pepper, to taste

16 oz. package of Reames Frozen Noodles

7-8 cups water

2/3 cup heavy whipping cream

3 Tablespoons flour

Melt butter in large dutch oven on medium/high heat (or a large sauce/soup pan) add celery, carrots and onion. Saute until onions are translucent and celery and carrots are soft. (About 8-10 minutes) Add bouillon and slowly add water, stirring well. Add chicken and crushed bay leaf. Bring to a boil. Add frozen noodles and reduce heat to about medium. Cook for about 20 minutes, stirring occasionally. Taste broth to see if it is too salty, if it is, add more water. Add garlic powder, paprika, thyme, parsley and ground pepper. Cook for 10 more minutes. In a small bowl add flour and spoon enough of the broth out of the pan, whisking together to adsorb the flour making a runny paste. Whisk the mixture into the soup, and then add the heavy whipping cream. Mix together well. Simmer for 10 more minutes. Serve hot.

Miss Cindy's Southern Cornbread Dressing

I want to share this recipe with you. It is my all time favorite recipe for cornbread dressing. I've been making it for the last few years for Thanksgiving. I think what sets it apart is that you use Asiago cheese bread instead of plain bread. You can usually find Asiago cheese bread in the bakery section of the grocery store. Or Panera Bread usually has it in small loaves. I hope you enjoy this recipe as much as my family does.

Ingredients:

2 6oz. packages buttermilk cornbread mix

1/2 cup butter

2 cups chopped onion

2 cups chopped celery

1/2 cup minced green onion

2 cups crumbled Asiago cheese bread

1 tablespoon poultry seasoning

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon salt

1 10.75 oz can cream of chicken soup

3 large eggs, lightly beaten

4 1/2 cups chicken broth

Instructions:

Prepare the cornbread according to directions on package. Let cool. Crumble. Combine crumbled cheese bread and cornbread. Set aside. (You can do this the night before a keep in a large ziploc bag until you are ready to assemble the dressing.)

Preheat oven to 350 degrees. Grease a 13 X 9 baking dish. In a large skillet melt butter over medium heat. Add onion, celery and green onion, stirring frequently until onions and celery are tender.

In a large bowl combine onion mixture, crumbled breads, poultry seasoning, thyme, sage and salt. Stir in soup and eggs. Add chicken broth. Mix well. Pour into prepared baking dish and bake for 1 hour or more, until the center is set.

Mini Apple Pies

Who doesn't love a nice, warm baked homemade apple pie??? This is a great idea, it allows your guests to have their own individual pies! They are so cute! Simply cook them in a muffin pan! I used refrigerated pie crusts to save time. And you can make them now and freeze them and they warm up easily! Perfect for the holidays!

Start with about 5 or 6 apples (Granny Smith are perfect) peel, core and chop into small 1/2 cubes.

In a pan melt butter and add apples, cinnamon and sugar. Toss to combine. Cook about 5 to 8 minutes, until the apples are still firm. Set aside to cool.

Unroll one of the pie crusts on a lightly floured surface. I used the rim of a pint jar, to cut out my mini pie crusts. It was the perfect size.

Place the crust into a muffin pan. Press each one evenly into the tin to fill the base and line the sides. The dough should be even with the top of the tin.

Fill the pies to the top with the apple mixture.

You can either cut out a slightly smaller crust and place on top using a finger to lightly moisten the edges of the top crusts and bottom crusts with a beaten egg wash to seal the crusts together. I chose to cut out small strips of dough to make a lattice on top. I takes a little longer, but I like the way they look!

Brush the tops with an egg wash and sprinkle with sugar. Bake for about 30-35 minutes in a preheated oven. (350 degrees) Or until the pies are a nice and golden. Allow to cool for about 10-15 minutes before removing from the muffin tin. Serve with vanilla ice cream.

Aren't they cute??? I love these little pies!

Mini Apple Pies

Ingredients:

6 large apples (Granny Smith work really well)

2 tablespoons butter

2 teaspoons cinnamon

3 tablespoons brown sugar

1 egg, slightly beaten

sugar, for sprinkling over the top

1 package of refrigerated pie crusts (I used Pillsbury)

Instructions: 
Heat oven to 350 degrees. Peel, core and chop apples. In a large pan, on medium heat melt 2 tablespoons butter. Add apples, cinnamon and sugar. Toss to combine. Cook for about 6-8 minutes, until apples are firm yet can be pierced with a fork. Remove from heat and let cool, slightly.

Unroll the pie crusts. Cut out circles of dough. Press each one evenly into the tin. The dough should be even with the top of the muffin tin. Using the second piece of dough, cut smaller circles, or use a pizza cutter and cut strips to make a lattice top on each pie. Fill pies to the brim with the apple mixture. Place top crusts on. Brush with egg whites. (If you choose to not do a lattice top, make sure a cut a small slit in the tops) Sprinkle with sugar. Bake for 30-35 minutes, or until a nice golden color. Cool pies for about 10-15 minutes before removing from the muffin tins.