Yummy Sweet Potatoes
You Need:
4 lbs yams/sweet potatoes
2/3 cup brown sugar
5 tbsp butter
1 tsp cinnamon
½ tsp salt
½ tsp nutmeg
½ tsp ginger
2 cups marshmallows
To Do:
Preheat oven to 375 degrees
Mix everything but the potatoes and the marshmallows. Boil until sugar dissolves. Put the potatoes in your glass baking dish and pour warm mixture over potatoes.
Cover dish tightly with foil
Bake 50 minutes
Uncover, cook another 20 minutes
Put marshmallows on top and bake at 500 degrees for 3 minutes
Let cool, serve, enjoy!
Thursday, January 1, 2009
Jessica Simpson's Chicken Dumplings (with real chicken) and my vegetarian version
Chicken dumplings – real chicken and vegetarian versions
You will need:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
3 packages of refrigerated crescent rolls (10 0z. size)
Poultry seasoning
1 – 1 ½ lbs. or chicken breast
1 package Morningstar Chik’N Strips (no-meat vegetarian chicken substitute)
1 can cream of celery soup
1 glass loaf pan
1 frying pan
1 9” x 13” glass baking dish
1 medium bowl
To Do (for the real chicken version):
Clean and cube the chicken breasts. Cook the cubed chicken in a pan with ¼- ½ can chicken broth and poultry seasoning.
Preheat the oven to 400 degrees.
Once the chicken is cooked, use the crescent roll dough to make the dumplings. Put two or three cubes of cooked and seasoned chicken inside a pocket of dough and close the dough to make a ball. Place the dough ball in the baking dish. Make as many as you can and place them all in the baking dish.
Mix the remaining chicken broth, 1 can of cream of chicken soup and 1 can of cream of mushroom soup in the bowl. Pour this over the dumplings and smooth out with a spoon.
Use some of the remaining crescent dough to cut into strips. Place the strips in a criss cross pattern over the soup layer.
Bake in the oven at 400 degrees for 30 minutes.
Let cool for 10 minutes, serve and enjoy!
To Do (for the vegetarian version):
Heat the Chik’N Strips in the microwave for 2 20 second periods. Cut them into little chunks.
Roll 2-3 little Chik’N chunks into dough balls using the crescent roll dough. Place the dough balls in the loaf pan. Make as many as you can and place them all in the loaf pan.
Pour the cream of celery soup over the dough balls. Spread it out evenly with a spoon.
Cut the remaining crescent dough into strips and lay over the soup layer in a criss cross fashion.
Bake in the oven at 400 degrees for 30 minutes.
Let cool for 10 minutes, serve and enjoy!
Note to self:
Next time add peas and carrots!
You will need:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
3 packages of refrigerated crescent rolls (10 0z. size)
Poultry seasoning
1 – 1 ½ lbs. or chicken breast
1 package Morningstar Chik’N Strips (no-meat vegetarian chicken substitute)
1 can cream of celery soup
1 glass loaf pan
1 frying pan
1 9” x 13” glass baking dish
1 medium bowl
To Do (for the real chicken version):
Clean and cube the chicken breasts. Cook the cubed chicken in a pan with ¼- ½ can chicken broth and poultry seasoning.
Preheat the oven to 400 degrees.
Once the chicken is cooked, use the crescent roll dough to make the dumplings. Put two or three cubes of cooked and seasoned chicken inside a pocket of dough and close the dough to make a ball. Place the dough ball in the baking dish. Make as many as you can and place them all in the baking dish.
Mix the remaining chicken broth, 1 can of cream of chicken soup and 1 can of cream of mushroom soup in the bowl. Pour this over the dumplings and smooth out with a spoon.
Use some of the remaining crescent dough to cut into strips. Place the strips in a criss cross pattern over the soup layer.
Bake in the oven at 400 degrees for 30 minutes.
Let cool for 10 minutes, serve and enjoy!
To Do (for the vegetarian version):
Heat the Chik’N Strips in the microwave for 2 20 second periods. Cut them into little chunks.
Roll 2-3 little Chik’N chunks into dough balls using the crescent roll dough. Place the dough balls in the loaf pan. Make as many as you can and place them all in the loaf pan.
Pour the cream of celery soup over the dough balls. Spread it out evenly with a spoon.
Cut the remaining crescent dough into strips and lay over the soup layer in a criss cross fashion.
Bake in the oven at 400 degrees for 30 minutes.
Let cool for 10 minutes, serve and enjoy!
Note to self:
Next time add peas and carrots!
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