Chicken & Dumpling Bake

My favorite recipe for Chicken & Dumplings happens to be found here.   However,  when I saw this recipe awhile back at Anita's blog at Aunt Nubby's Kitchen , I  knew I wanted to try it.  I have made it twice &  we really love it!  If you want a quick, easy, homey meal, you need to try this.  Credit for the original recipe comes from http://deepsouthdish.com/. 


3-4 cups cooked chicken
2 cups chicken stock or broth
1/2 stick unsalted butter (1/4 cup)                            
1 cup self-rising flour (see NOTE below)
1 cup milk
1 can cream of chicken soup

Preheat oven to 400 degrees.

In a large,  microwave-safe measuring cup, melt the butter in the microwave & pour into the bottom of a 9 x 13" baking dish.  Shred the chicken & spread that on top of the butter.

In the same measuring cup, whisk together the milk  & flour.  S-l-o-w-l-y pour that over the chicken.  Don't stir this up!

Put the stock or broth in the measuring cup & whisk in the cream of chicken soup.  Very carefully pour that over the flour & milk mixture and don't stir!!

Bake uncovered  for 35-40 minutes or until top is golden brown. 

NOTE:  To make your own self-rising flour, mix together 1 1/2 t. baking powder, 1/2 t. salt & 1 cup flour.  This is a great substitute & you never have to have a whole bag of self-rising flour sitting around.

I am sharing with:
Full Plate Thursday
Foodie Friday

Kid's Card Table Makeover

I bought one of those card table's for kids several years ago.  Having gone through 6 grandchildren, it was it need of an update.  I took off the legs & recovered the cheap, flimsy top with a chalkboard fabric. The whole project cost me zero dollars because I had leftover chalk cloth.  I would've used a staple gun but ours was broken, so I used  good, old duct tape underneath the table,  to hold down the new top.  I like the way it turned out & the kids like it, too!!  It's fun to leave messages or just to draw pictures.  A source for the chalk cloth is here at www.fabric.com.

The old, marked-up table

The old table, all made-over!

I am sharing with:

Table Top Tuesday
Wow Us Wednesday
Rock 'n Share Party
Metamorphosis Monday
Bunny Hop

Amazing Peanut Butter Balls

I made these this year to put in my kids' cookie baskets, along with several others.  My one son told me that these overtook first place from his old favorite,  Chocolate Crackles.  He named them with the "Amazing" part!!  They really are addictive & the recipe makes a bunch.  You can even freeze them, to pull out later, when you need a treat to eat or share. 

3 1/2 cups confectioners sugar
1/2 cup butter, melted
5 1/2 cups Rice Krispies                                                 
2 cups peanut butter                                          
3 cups (about) semi-sweet chocolate chips
(You can also use white bark to coat the balls)

Combine confectioners sugar & Rice Krispies in a LARGE bowl.  Add peanut butter & melted butter.  Using both hands, stir immediately.  It helps to spray your hands with a little Pam to keep the mixture from sticking to them.
Melt the chocolate chips in the microwave.  I do this at 50% power, a minute at a time & 1 cup at a time.  When melted, I usually add about 1/2 teaspoon shortening per cup of chips. 

Roll out small balls, about walnut-size, and coat with melted chocolate chips. If you want to decorate them with sprinkles, do it immediately before the chocolate hardens.  Place on cookie tray that's covered with wax paper.  Put the cookie tray with the balls into the freezer to set for 5-10 minutes.  Once set, transfer to zip lock bags.  Store in the refrigerator or freezer. 

To thaw the frozen balls, spread them out on wax paper for about 20-30 minutes.

I am sharing with:
Tea Party Tuesday
Full Plate Thursday
Mrs. Fox's Sweets Party
Foodie Friday
Rock 'n Share Party
Sweets for Saturday