Kitchen

[HonnyBrown]

On 12/28/2014 Sooner said:

On 12/28/2014 chickenbutt said:

Eww, get rid of it! hahahaha - just kidding (kinda).

I didn't want you to be disappointed that nobody stopped by to police you.

Happy day, Ms HB!

Yes, we'll be by to pick it up! Step away from the cheese. . . !!!!

Never come between a woman and her cheese!

[Pickwickpapers]

Love using it for grilled cheese because it brings back memories of my grandmother who fixed me grilled cheese when I stayed with her.........but I rarely buy Velveeta unless my son comes over for football ........He likes Rotel dip made with Velveeta or King Ranch chicken ............Both are easy with Velveeta........

[debcakes]

On 12/28/2014 momtodogs said:

On 12/28/2014 debcakes said:

On 12/28/2014 momtodogs said:

I use it mostly for cottage potatoes, grilled cheese and rotel.

I recently made cottage potatoes for the first time. I used a recipe from the Food Network site. It did not have any Velveta, just cottage cheese. Do you just put a little on top? To the OP. Of course, I think Rotel dip and Mac and cheese are the two best things to make.

My cottage potatoes are bagged, frozen cut up potatoes (easier than doing the potatoes myself) onion, salt, velveeta cheese and a little milk. Sorry I don't know the amounts, I have made the potatoes so many times I can do it in my sleep. I just cut the cheese up and mix it in with the potatoes and bake. Just check a few times while baking and you will know if it looks dry, just add a bit more milk or cheese. I also have made these in the crock pot if I need my oven for other things. I also freeze what is left over. The only cheese is the velveeta.

Yours sound really good but not at all like the ones I made. I just wanted to do something other than mashed as I had no gravy. I used Paula Deen's recipe from the Food Network site. It was just potatoes, cottage cheese, and butter. I had never hard of them. I am sure I will make them again.

[ccassaday]

Scalloped potatoes in the oven or crockpot. Throw in some onion, milk, flour and bacon bits.

[colliegirls]

On 12/28/2014 Bluegrassbaby said:

On 12/28/2014 chickenbutt said:

Eww, get rid of it! hahahaha - just kidding (kinda).

I didn't want you to be disappointed that nobody stopped by to police you.

Happy day, Ms HB!

yeah, you got spared over here, they were over on the other thread with the mac and cheese recipe .

Yes, "they" were!! Ha ha ha!!!!!

[Irish1210]

I'm in the tomato soup & grilled cheese camp ~ Yum!!!

[doglover3]

On 12/28/2014 colliegirls said:

On 12/28/2014 qualitygal said:

Tomato soup and grilled cheese sandwiches. It's comfort food on my list, second only to chicken and dumplings.

OMG, I LOVE thick homemade chicken and dumplings!!! Wish I had an old fashioned recipe for it (but not too time consuming)!!

here are 4 I got from the ladies on this board.

Easy Chicken and Dumplings

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 6 servings

ingredients

• 3 or 4 celery ribs, chopped
• 1 – 16 oz, bag frozen sliced fresh carrots
• 3 or 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 3 cups cubed cooked chicken or turkey breast(good way to use leftover Christmas or Thanksgiving turkey or get a rotisserie chicken)

  1 – 8 ounce box frozen peas

  1/2 teaspoon poultry seasoning
• 1/8 teaspoon pepper
• 1-2/3 cups reduced-fat or regular biscuit/baking mix, Bisquick
• 2/3 cup 2% milk, may need a bit more milk, go easy

Directions

1. In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, chicken, veggies, poultry seasoning and pepper. Bring to a boil; reduce heat to a gentle simmer.
2. For dumplings, combine biscuit mix and milk. Drop by tablespoonful's onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 6 servings.

Originally published as Easy Chicken and Dumplings in Light & Tasty October 2005, p23

Here is a crock-pot recipe that my son requests at least once every other week... I usually make it on the weekend because you have to put the biscuit dough in 90 minutes before you want to eat. GARSMOM

chicken and dumplings

4 skinless, boneless chicken breasts

2 tablespoons of butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

1 can chicken broth

place chicken, butter, soup, and onion in slow cooker, add broth and enough water to cover. cook for 6 hours on high, 90 minutes before serving, place torn biscuit dough in crock pot.

CHICKEN & DUMPLINGS Zhills

see **Note

2 cans of canned butter biscuits
1 can Cream of Chicken soup
3 bouillon cubes
1 tsp garlic salt (optional)
3 to 4 boneless chicken breast

Boil chicken breast until done (20 minutes). While chicken is boiling, prepare dumplings.

DUMPLINGS : mix in a bowl, 2 Cups flour, 4 tsp. baking powder, 1/2 tsp salt. Add 2tsp. melted butter ( I use squeeze Parkay), 1 egg well beaten , & 3/4 Cups milk. Take a spoon & push the dough off into soup, or sauerkraut. Put lid on pot & do not open lid for 15 mins. Dumplings will double in size. For chicken & dumplings add a couple Tbsp. minced fresh parsley to the dough. POSTED BY Infinite M­om

OR USE A CAN BUT HOMEMADE ARE BETTER AS ABOVE

Roll out can of biscuits on a work surface sprinkled with flour. Make them as flat at you can and check that they have a light coating of flour. Set them aside.

When chicken is done, remove from pan and set aside to cool, saving the water in the pot that the chicken was cooked in. Skim any foam off the surface; you want to make sure you have a good bit of water in the pot, about 3/4 full. If water has boiled off, then just add more. Bring to a boil and add 1 can of Cream of Chicken, 2 tbsp butter, 3 bullion cubes, 1 tsp of garlic salt. Stir well.

Over medium high heat, begin adding dumplings. Tear them into quarter size pieces and drop into the boiling water.

Hint: The less you stir the better they are, so after you add all of them, reduce the heat to medium setting, stirring only occasionally. Add chicken back into pot, tearing into small pieces. Cook until the dumplings are soft; this usually takes 30 to 45 minutes. Enjoy!

**Note:

My Romanian father made chicken paprikash. His dumplings were more like Italian gnocchi's, like little potato dumplings. You can buy them in the refrigerator section of the grocery store, not frozen. Might be worth a try. cyndog

Chicken and Black Peppered Dumplings-shakenbake

1 ½ cup milk

3/4 cup frozen green peas

¾ cup frozen or diced carrots

1 cup cut up chicken

1 can condensed cream of chicken and mushroom soup

1 cup Original Bisquick mix

1/3 cup milk

½ teaspoon pepper

Chopped fresh parsley, optional

Heat 1 ½ cup milk, peas, carrots and chicken soup to boiling in a 3 quart saucepan. Stir Bisquick mix, 1/3 cup milk and pepper until soft dough forms. Drop by 8 spoonful's into chicken mixture.

Cook uncovered over low heat uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley. Do not lift lid until dumplings are done.

Recipe by shakenbake

I first made this on May 29, 2009. It is very good. I did make some changes. I added couple green onions- chopped. Used fresh carrots (cooked before adding) I cooked 4 chicken thighs in 1 can of broth plus water to make broth. I added about 2/3 cup broth from thighs. Double the dumplings. I’ve made this 3 times. I tripled dumplings the 3^rd time but didn’t work as well. I needed more broth. It’s very good and easy! -lavendersage

~ lavender ?

[wingflyer]

I make a dip out of it by putting a can of Hormel Chili and Beans in it and heat up in the microwave (a great dip and everyone loves it).

[occasionalrain]

Wrap it in plain paper and put it in the garbage.

[qualitygal]

On 12/28/2014 I_shop_Q said: There is a peanut butter fudge recipe that uses velveeta cheese. Sounds gross but I made it once and it was good. You don't taste the cheese.

Paula Deen has one too, w/o the peanut butter, but I think pb is a food group on it's own! LOL