Night Before French Toast...

3 Eggs

3 Cups Milk

2 Tbsp Sugar

3/4 tsp Salt

1 Tbsp Vanilla

1 tsp Cinnamon

1/2 tsp Ginger

1/2 tsp Nutmeg

1 Tbsp Oil

1 Loaf French Bread

Lightly spray a 9 x 13 casserole pan. Cut french bread into 1" cubes and arrange in pan. Whisk all remaining ingredients together until well blended. Pour over bread. Let sit overnight in refrigerator, or at least 1 hour. Bake at 350 degrees for 1 hour.

(This is another fantastic recipe that I got from Aunt Vi. It's easy to make and delicious. As usual, I played with the spices a bit.)

Rocky Mountain Sheet Cake...

CAKE
•2 cups sugar
•2 cups flour
•1/2 cup butter
•1 tsp salt
•1/2 cup cocoa
•1/2 cup oil
•1 cup pecans, chopped (optional)
•1 cup water
•2 eggs, beaten
•1/2 cup buttermilk
•1 teaspoon soda
•1-1/2 tsp vanilla
•1 small package chocolate fudge instant pudding
•4 cups miniature marshmallows

ICING
•4 C powdered sugar
•1/2 cup butter
•1/3 cup cocoa
•6 tablespoons milk
•1-1/2 teaspoons vanilla
•1 cup pecans, chopped (as always nuts are optional)

Cake Directions
In mixing bowl, mix sugar, flour, baking soda and salt. Bring butter, cocoa, oil and water to boil in saucepan. Pour over flour mixture, mix well. Beat in eggs, stirring quickly. Add vanilla, buttermilk and dry pudding. Mix well. Spoon into a greased 12" X 17" baking pan. Bake at 350 degrees for 25-30 minutes. Immediately after removing cake from oven spread miniature marshmallows over the top. Place back in oven for 1-2 minutes. Watch closely. Marshmallows should puff, but retain shape. Drizzle icing over marshmallows and warm cake. Sprinkle with chopped pecans, if desired.
Icing Directions
Bring milk, butter, and cocoa to a boil in saucepan. Add sugar and vanilla. Mix well. Beat until creamy.

(This may be confused with a Texas Sheet Cake, but seeing as I reside in Utah...and I added marshmallows and nuts...I made it a Rocky (Road) Mountain Sheet Cake. Whatever you want to call it, it sure disappears fast...)

Mango Ice Cream...

We're making this today! Can't wait...from Christi, a High School Friend:

(This is my favorite recipe. It is custard based, so it requires cooking. I don't really have formal instructions on how much fruit to add - I just put what I think is "enough". 3 mangos should be good. The first time I made it I used real mangos. This last time I just used some mango nectar that we brought back with us from Portugal. I have found some mango nectar in the Hispanic aisle in the grocery store, too, but ours was more flavorful. I used 1-1/2 cups for this recipe. Christi's tip: I just cut up the three mangos I had and threw them in the food processor. Three was plenty for this recipe, but if you want to add more, the flavor would just be stronger...probably a good thing.)

Mix 8 egg yolks (beaten) with 1-1/3 cups sugar and 1/3 tsp salt. Pour on 2-2/3 cups scalded milk. Cook in double-boiler until it coats the spoon. Cool and strain (I usually don't even strain it unless there are any big chunks in it). Christi's tip: I didn't use a double boiler. I just tempered the egg mixture with some of the heated milk and then combine them in the pot and cooked until thick. Add 5-1/3 cups whipping cream (I prefer half and half) and 2-2/3 tbsp vanilla and the fruit or other flavoring to taste. Freeze. Christi's tip: This recipe actually makes about double what will work in the Cuisinart. I just put half of the mixture in the fridge to try another time. I thought I'd throw in some coconut milk or some other yummy flavor to mix things up a bit. The Cuisinart recipe book that I have says to cool the custard style ice cream in the fridge for 6 hours before freezing. . .we couldn't wait and it worked out just fine. I think we let the ice cream maker run for about 30 minutes. Hope you enjoy! Voila! Makes about 4 quarts.

5 Minute Chocolate Mug Cake...

4 T. Flour
4 T. Sugar
2 T. Cocoa
1/4 tsp. Salt
1 Egg
3 T. Milk
3 T. Oil
3 T. Chocolate Chips (optional)
1/4 tsp. Vanilla
1 Large Mug (microwave safe)

Add dry ingredients to mug, mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips, vanilla and mix well.

Place in microwave and cook for 3 minutes. The cake will rise over the top of the mug, do not be alarmed! Allow to cool for a few minutes and tip out onto a plate.

(This recipe circulated through e-mail. About the 4th time I received it, I decided to give it a try. The premise is that you can have instant, individual, chocolate cake. It's fun to make and turns out as my pictures show. But, don't delude yourself...there are almost 400 calories JUST IN OIL in this cake. Also, by the time you get out the flour, sugar, oil, eggs, etc...you might as well bake for the whole family! It's not the most delicious chocolate cake either. It tastes a little like the Costco chocolate muffins. Not bad...So, make this because it's fun and your kids will get a kick out of it...Oh yeah, and line your plate with a little vanilla custard, add the cake, drizzle chocolate syrup over the top and slice fresh strawberries! Total tally...about 750 calories...but who's counting?)

Indoor S'mores...

8 C. Golden Grahams Cereal (13 oz. box)
1 1/2 C. Milk Chocolate Chips
6 C. Miniature Marshmallows (10 oz. bag)
5 Tbsp. Butter
1 tsp. Vanilla
1/4 C. Light Corn Syrup

Melt 5 cups marshmallows (save 1 C. for later), chocolate chips, butter, corn syrup in a saucepan over low heat, stirring occasionally. Remove from heat and stir in vanilla. Grease a 13x9x2 pan. Pour Golden Grahams into a large bowl. Pour hot marshmallow mixture over cereal; stir until evenly coated. Stir in remaining marshmallows. Press mixture into pan. Cool at least 1 hour until firm. Cut into 24 bars. Store loosely covered at room temperature.

(This is our most favorite quick & easy cookie. For some reason we associate them with camping. I started making these when P.J. was a little boy. James loves them. James doesn't usually get excited about food, so you know these must be extra good. The picture doesn't give the definition to the individual bars, but after they cool, they cut nicely into bars. Like a really decadent rice krispy treat.)

Cream of Broccoli...

INGREDIENTS

4 cups water
4 cups broccoli florets
2 tablespoons margarine

1 clove of garlic, minced
1 onion, chopped

2 carrots, chopped
1 large stalk celery, chopped
1/3 cup all-purpose flour
2 tablespoons chicken bouillon powder
2 1/2 cups milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup shredded sharp Cheddar cheese

DIRECTIONS
In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside. In a heavy-bottomed cooking pot, melt butter or margarine, add garlic, onion, carrot and celery and cook for about 4 to 5 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

(I found this recipe on the internet. It was a day I was craving "good homemade" Cream of Broccoli Soup. As always, I tweaked it a bit and added fresh bread from our local European bakery. It seemed to satisfy.)

Swedish Pancakes...A Geddes Family Tradition

Swedish Pancakes

(Crepes ala Elizabeth)

8 Eggs

4 C. Milk

2 C. Flour

1 Tbsp. Oil

When making "sweet" crepes I add:

2 Tbsp. Sugar

1 tsp. Salt

1 tsp. Cinnamon

1 tsp. Vanilla

Make a volcano out of the flour, add milk and blend well. Add eggs and any additional ingredients. Heat cast iron skillet, melt butter in pan. Pour 1/2 C. batter in and swirl around until it reaches the edges. Cook till set and flip. Cook an additional 15-20 seconds on 2nd side. Remove to plate. Fill and Top as desired.

My favorite is vanilla yogurt and cinnamon sugar. Topped with strawberry sauce and whipped cream.

(My childhood Saturday mornings alternated between these, Grits and Eggs and Aunt Vi's Buttermilk Pancakes. These are the most requested in my family bar none!)

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Favorite Pasta Salad...

12 oz. Bowtie Pasta (cooked)

6 oz. Tri-Color Spiral Pasta (cooked)

2 C. Chicken (cooked & shredded)

1 1/2 C. Celery (chopped)

1 Can Water Chestnuts (sliced)

1 20 oz. Can Pineapple Tidbits

2 Cans Mandarin Oranges

1 C. Green Grapes

1 C. Red Grapes

1 pkg. Craisins

1 C. Slivered Almonds

Mix all together in a large bowl, add 1 16 oz. bottle KRAFT Coleslaw dressing and 1 C. Mayonaise. Mix well.

(Prepared by Jenny for lunch at our Girls Retreat.)

Tomato Cheese Quiche...

2 4 oz. Cans Mild Green Chilies

1 lb. Shredded Cheddar Cheese

1 lb. Shredded Monterey Jack Cheese

2/3 C. Evaporated Milk

4 Eggs

1 Tbsp. Flour

1/2 tsp. Salt

1/2 tsp. Pepper

1 Tomato (sliced)

Separate the eggs. Beat the egg whites until stiff. In a large bowl mix together: chilies, cheese, milk, egg yolks, flour, salt and pepper. Gently fold in the egg whites. Spread into a greased 9x13 baking dish. Bake at 350* for 30 minutes. Top with sliced tomato and bake an additional 30 minutes.

(Prepared by Peggy for breakfast at our Girls Retreat.)

Butter Cream Frosting...

1/2 C. Shortening

1/2 C. Butter

1 tsp. Vanilla Extract

4 C. Sifted Powdered Sugar

1 Tbsp. Milk

In large bowl cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, a cup at a time. Mix well. Scrape sides and bottom of bowl often. When well mixed, add 1 Tbsp. milk. Add more milk if necessary. Keep bowl covered with a damp cloth until ready to use. (If you need pure white icing, substitute shortening for the butter and use clear Vanilla extract.)

(I found this recipe online and tweaked it. I used a butter/margarine combination, no shortening and lemon extract because I was using the frosting on Lemon Sugar Cookies.)

Sugar Cookies...

1 C. Butter
1 C. Sugar
2 Eggs
1/2 tsp. Vanilla
3 C. Flour
1/2 tsp. Salt
1 tsp. Baking Powder
1/2 C. Sour Cream (or Plain Yogurt)
1/2 tsp. Lemon Extract


Cream butter and sugar together, add eggs, sour cream and vanilla. Combine dry ingredients and gradually add to mixture. Mix well. (I refrigerated it for approx. an hour at this point...) Roll dough out on a floured surface approximately 1/4" thick. Bake at 350 for 10-11 min. Frost, decorate and enjoy!
(Thanks to my friend Monica H. for this great recipe. She described them as being similar to Granny B's in taste and texture. I would agree that is a good description! This recipe helped me get over my years of bad luck with sugar cookies. We will definitely make them again.) I frosted them with a butter cream frosting.

Grape Juice...

Fill a 1 Quart Canning Jar 1/2 of the way full of washed concord grapes picked off your vine. Stems, seeds, maybe a leaf or two included! Add 1/2 C. Sugar. Fill jar with boiling water and process in a hot water bath for 30 minutes. When you serve, pour chilled contents through a strainer and enjoy.

(I have not done this yet, but my friend Megan shared this FUN, EASY, UNUSUAL recipe with me and the best part...It's delicious! I was able to taste the finished product. I can't wait to try it this summer with my own grapes. I think I'll also try making some sugar free for P.J. (using Agave Nectar.) Last summer, I was at a loss as to what to do with them, because I didn't have the proper juicing equipment....  UPDATE 2012:  Love this! I have a lot more of my sweet, seedless, green grapes than the concord.  For the sweet green grapes, I decrease the sugar to 1/3 C.  I bottled over 36 quarts of juice this year.  When we serve it, I usually mix equal parts juice to Fresca Soda.  mmmmm...)

Mrs. Claus' Chocolate Chip Cookies...

3/4 C. Sugar
the giggle from an elf
3/4 C. Packed Brown Sugar
found high on the shelf
1 C. Butter
a reindeer's shy wink
2 Eggs
fairy dust colored pink
1 tsp. Salt
a wish from a child
1 tsp. Baking Soda
one elf smile - wild
2 1/2 C. Flour
one gallon of joy
the twinkle that's found
in a small girl or boy
1 C. Chopped Nuts if you like them
if not, leave them out
1 1/2 C. Chocolate Chips
remove all signs of doubt
1 tsp. Vanilla
a huge dash of love
a sprinkle of peace
from the wings of a dove

Cream the butter and sugar, 5 minutes for sure. Mix the giggles and winks, add the eggs and beat more. Add salt, soda, flour, fairy dust and the wish. The elf's sweet smile and beat well - what a dish! Add the chips and vanilla, and nuts if you will. Scoop with small ice cream scooper and your cookie sheets fill. Bake 350 degrees 10 minutes 'til done. Eat with peace, joy and love and have bundles of fun!
Merry Christmas!
(These are suspiciously similar to Toll House Cookies...We got this recipe from Mrs. Claus herself as we rode the Polar Express - Heber, UT - December 2008. Be sure to serve these with Hot Chocolate as "thick as melted chocolate bars". I believe...)

Peppermint Trifle...

1 Red Velvet Cake Mix
1 Large Pkg. Instant Chocolate Pudding
12 oz. Pkg. of Cool Whip
25 Starlight Peppermints (Crushed)

Make cake according to package instructions. (If you can't find a red velvet mix, add 1 Tbsp. Red Food coloring to a German Chocolate Cake mix.) Bake in a cookie sheet with sides for 20 minutes. Cool Completely, cut into 1" cubes. Make pudding according to package directions but add 1 extra C. milk. It will be a little thinner. In a trifle dish or punchbowl layer 1/3 cake cubes, 1/3 pudding, 1/3 cool whip and 1/3 of the crushed mints. Repeat 2 more times. Garnish with a whole candy cane.

(This was a fun holiday twist on our favorite dessert.)

Chocolate Trifle...(Punchbowl Cake)

1 Pkg. Chocolate Fudge Cake Mix

1 Large Pkg. Chocolate Fudge Instant Pudding (or two small pkgs.)

4 C. Milk

12 oz. Pkg. Cool Whip

3 Skor Candy Bars (crushed)

Make cake mix according to package directions, but cook in a larger pan than a 9x13. (I use a lasagne pan or a cookie sheet with sides.) Bake for the amount of time of CUPCAKES on the box, usually about 20-22 minutes. Let cool completely, then cut into 1" squares. Make pudding by adding 1 C. more milk than the pkg. calls for. You want it a little thinner and more of it. In a trifle dish or punchbowl cover the bottom with 1/3 of the cake cubes. Cover cake with 1/3 of the pudding. Next is 1/3 of the cool whip and you guessed it, Sprinkle 1/3 of the crushed skor candy bars over the top. Repeat 2 more times, ending with a sprinkling of skor candy bar.

(This is my favorite, and most requested, dessert to take places. My family even requests it as their birthday cake sometimes. This Christmas 2008 I created the Holiday Version - Peppermint Trifle. It's fun for the holidays, but we like the original best. I have made this using COOKED CHOCOLATE PUDDING AND REAL WHIPPED CREAM... Don't do it. It's just as good, or better even, and it's certainly EASIER to use the instant and the cool whip! But I'm not a believer in cool whip so I had to try. I still don't use cool whip, except in this recipe!)

(Printable Recipe Card)

Chicken Tacos...

3 Chicken Breast Halves

1 1/2 C. Your Favorite Salsa

6 Flour Tortillas

1 C. Shredded Monterey Jack Cheese

Shredded Lettuce

(Optional: Sour Cream, Avacados, Tomatoes, Sliced Olives)

Cook, cool and shred chicken. Add salsa to chicken and mix well. Heat the chicken mixture through and spoon into warm tortillas. Add cheese, lettuce and any optional items you enjoy.

(I created this recipe years ago and whenever I serve it, people are so surprised at how simple the recipe is. Add salsa to cooked chicken. I originally added 1 C. corn to the chicken mixture, but found that people like their corn served on the side better. The key is WHITE CHEESE, you may substitute mozarella for the jack but keep it white! Serve with corn, beans and hispanic rice for a yummy meal. )

Hispanic Rice...

1 14.5 oz. Can Chicken Broth

1 C. Water

1/4 C. Tomato Sauce

1 Garlic Clove (minced)

1 1/2 C. White Rice

1/2 C. Sharp Cheddar Cheese (shredded)

In a pot bring broth, water, tomato sauce and garlic to a boil. Add rice and cheese. Stir until evenly mixed and returned to a boil. Cover; reduce heat to lo. Do not stir or remove lid for 15 minutes. Remove from heat but let stand with lid on for 5 minutes. Fluff with fork.

( I love the rice at Mi Ranchito. This looks exactly like it. I got the color right, but theirs still has a little more flavor. Next time I make it, I will substitute red enchilada sauce for the tomato sauce. This rice is good, but it's still a work in progress...)

Jell-O Cream...

1 Large Box Orange Jell-O
1 Large Box (NOT INSTANT) Vanilla Pudding
2 1/2 C. Water
1 Pint of (UN WHIPPED) Whipping Cream
1 Can Mandarin Oranges

In a medium saucepan combine the jell-o and pudding powders. Mix together and add water, stir until well dissolved. Turn on the stove and heat to boiling. Boil 1 minute; stirring constantly. Remove from heat. Let cool and refrigerate. Chill at least 4 hours, better if overnight! In a mixing bowl transfer the hard chilled Jell-O mixture and add whipping cream. Beat on low until well mixed. Then beat on high until creamy and smooth. Fold in oranges. (Strawberry jell-o and fresh strawberries & bananas can be substituted for the orange jell-o and mandarin oranges.)
(This is melt in your mouth delicious. I got this recipe from a friend in PJ's playgroup when we lived in Las Vegas, 17 years ago...)

Chicken Enchiladas...My Way

2 Full Chicken Breasts (4 halves)

1 Family Size Can Cream of Chicken Soup

1 C. Sour Cream

1 Large Can Diced Mild Green Chilies

2 C. Shredded Monterrey Jack Cheese

6 Large Flour Tortillas

Cook and shred the chicken. In large bowl combine soup, sour cream and UNDRAINED chilies. Mix well. At this point you can either make a casserole or take a whole tortilla and add some chicken, filling and cheese and roll up. Place in casserole dish. Repeat. For the casserole I use a pizza cutter and cut the tortillas into 1" squares. Layer a greased 9x13 casserole dish with 1/3 of the tortillas strips. Spread chicken and filling over the top. Layer about 1/3 of the cheese. Repeat until all the ingredients are gone. Bake either way at 350* until hot and bubbly in the center. (about 45 min.)

(I usually make this casserole style. I also usually make 2 smaller ones and freeze one for later.)

Asparagus...

1 lb. Fresh Asparagus (snap off the ends)

1 Can Cream of Mushroom Soup

1 Clove of Garlic (minced)

1 Tbsp. Soy Sauce

1/4 C. Milk

1/4 C. Chicken Broth

1/4 tsp. Ground Black Pepper

1 C. Shredded Sharp Cheddar Cheese

1/2 C. Crispy Fried Onions (French's)

Steam or boil the asparagus in lightly salted water until desired tenderness. (5 min.) In a saucepan combine soup, garlic, soy sauce, milk, broth and cheese. Heat through. Arrange hot asparagus on a serving dish. Pour sauce over the top and sprinkle the fried onions.

(This was a variation of a Thanksgiving green bean casserole. James and I like asparagus and this was delicious.)

Fruit Salad...

2 Apples

1 Large, Ripe Pear (if you can find a good one)

2 Oranges

1 Large Pomegranate

1 Large Banana

1 1/2 C. Miniature Marshmallows

1/2 Pint Whipping Cream (sweetened & whipped)

Whip the cream, sweeten; add vanilla to taste. Set aside. Add to a large bowl apples and pear, cut chunky, oranges, (peeled and cut into bite size pieces.) pomegranate, (open and remove the individual seeds to equal approx. 1 C.) slice banana into bite size chunks. Mix well to get the "orange" juice spread over the apples and bananas. Fold in marshmallows and whipped cream.

(James and I both grew up with variations of this salad. Ours is a combination of what we both liked in our separate salads. We agree that nuts have no place in it. Although a sprinkling of freshly grated coconut occasionally graces the salad on my plate...)

Sweet Potatoes...

4 C. Sweet Potatoes (cut & cooked)
1/2 C. Apple Cider
1/4 C. Flour
1/4 C. Packed Brown Sugar
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ground Ginger
1/4 tsp. Salt
1/4 C. Butter
1 1/2 C. Miniature Marshmallows

Preheat oven to 350*. Place sweet potatoes in an 11x7 inch shallow baking dish and pour cider over. In a small bowl, combine flour, sugar, cinnamon, nutmeg, ginger and salt; mix together and cut in butter with a pastry blender. Spread evenly over sweet potatoes. Cover and bake for 45 minutes. Remove from oven, sprinkle with marshmallows and broil until browned. (1-2 min.)

(Made for my first solo Thanksgiving dinner 11/27/08.  Revised for Thanksgiving 2009)

Stuffing...

1 Tbsp. Olive Oil
2 Cloves Garlic (pressed)
1 Large White Onion (diced)
2 C. Sliced Mushrooms (8 oz pkg.)
2 Stalks Celery (sliced)
4 C. Bread Cubes (I use an onion seasoned french bread)
1/2 C. Apple Cider
2 Eggs
1 14 oz. Can Chicken Broth
1 tsp. Rubbed Sage
1 tsp. Ground Thyme
4 C. Mrs. Cubbison's Herb Seasoned Cube Stuffing (10 oz. box)

(Several hours or the night before, cut french bread into small cubes and spread out on a cookie sheet to dry.)

In a large skillet heat oil and saute garlic, onion, mushrooms and celery until tender. In a large mixing bowl place dried bread cubes and pour apple cider over top. Mix well. In a small mixing bowl combine 2 eggs, chicken broth, sage and thyme. Whisk together until well blended. Add Mrs. Cubbison's stuffing to french bread cubes, mix. Pour wet mixture over the bread/stuffing and stir until evenly coated. Fold in vegetables. Lightly stuff turkey and roast. (Or place in a greased 9x13 pan and bake at 350* for 40 minutes.)

(Stuffing for my first solo Thanksgiving 11/27/08. If it was just me eating this I would add chopped apples, pears, dried cranberries and more celery.)

Laura's Cheesy Scalloped Carrots

12 Medium Carrots
1 Onion (diced)
1 Clove of Garlic (pressed)
1/2 C. Butter
1/4 C Flour
1 tsp. Salt
1 tsp. Dry Mustard
1/4 tsp. Pepper
1/4 tsp. Celery Seed
2 C. Milk
1 Tbsp. Dijon Mustard
1/2 lb. Shredded Sharp Cheddar Cheese (about 2 C.)
3 C. Soft Bread Crumbs

Cut carrots into 1/2" pieces and boil in lightly salted water until tender. (About 5 min.) Saute onion and garlic in butter for 3 minutes. Add flour, salt, dry mustard, pepper, celery seed and milk. Cook until smooth. Remove from heat, fold in dijon mustard. In a 9x13 casserole dish; layer carrots and 1/2 of the cheese and 1/2 of the white sauce. Repeat. Top with crumbs. Bake @ 350* for 30 minutes.

(Laura's carrots are a Thanksgiving tradition. Carrot lovers (me) and carrot haters (James) alike will be able to agree on this delicious side dish.)

Chicken and Dumplings...

1/2 C. Butter
1/2 C. Chopped Onion
1 C. Flour
1/2 tsp. Salt
1 1/4 tsp. Poultry Seasoning
1/4 tsp. Pepper
4 C. Chicken Broth (2 cans plus a little water)
3 C. Cubed Chicken
3 C. Veggies (crisp cooked fresh; or use frozen: carrots, peas, beans, corn etc...)

Combine for dumplings: (Or use a pkg of prepared refrigerated biscuits)
2 C. Bisquik
1 C. Milk

In ovenproof pot, melt butter; add onion and cook until tender. Stir in flour, salt, seasoning and pepper. Add broth, cook and stir until thickened and bubbly. Stir in chicken and veggies. Heat to bubbly, stirring constantly. Do not leave on heat or it will burn on the bottom and ruin the flavor. Remove from heat and add dumplings by large spoonfuls into HOT chicken mixture. (dumpling mixture should be wet.) Immediately place pot in 425* oven for 15-20 minutes or until dumplings are golden brown and cooked through.

(Oooohhh...Comfort food at it's best! Some people might call this CHICKEN POT PIE. Yumm...)