Thursday, August 11, 2016

Chicken and Dumplings with Jiffy Biscuit Mix

Chicken and Dumplings using Jiffy Mix 
Here I am hanging out at the Bear Lake cabin and I wanted to do some chicken and dumplings. Using a Jiffy Mix will make it a very easy meal! Chicken and Dumplings is a great comfort food when you want something filling and delicious.  Make a side salad and you have a yummy meal for a crowd, or for just a few.
The cows are out in the pasture across the road. I love hearing their mooing while I'm sitting out on the deck. It is soothing and the scenery can't be beat. 
I like using Jiffy mix the best for my dumplings. It is always fluffy and yummy and it is not very expensive. I think I paid 50 cents for the box. And the best part is I always have it on hand up here at the cabin because we do a lot of pancakes and waffle making for breakfast at Bear Lake.

The pond out front usually has ducks in it too but I think the cows scared them all off for now. It is still fun to hang out and watch the birds and the cows and nature all around us. I love hanging out at the cabin in the summertime. 
Recipe: Chicken and Dumplings with Jiffy Mix(Adapted from Rachel Ray's recipe HERE

1 1/4 cups rotisserie chicken cut into pieces
1 finely diced onion, fried in 1 T olive oil till translucent
3 carrots finely shopped
2 celery stalks diced
1 cob of corn sliced off the cob (or 1/2 cup frozen corn)
1 can cream of chicken soup
1/4 cup sour cream
2 cans or 1 quart chicken broth
salt and pepper to taste
lemon pepper to taste
1/2 cup frozen peas (optional ...if you like them... I like corn better)
Small Boxed Mix of Jiffy biscuits
1/2 cup water for biscuits

Fry up onions till tender. Cut up all veggies and the chicken and place in a big dutch oven pot. Add wet ingredients and onions and bring to a boil. Add spices. Mix up Jiffy Biscuits and add them in small plum sized clumps to the hot soup. Cover pot and simmer on low for 8 to 10 minutes until dumplings are cakey inside. Add a few sprinkles of flour to your soup broth if you want it thicker. Serves 6 to 8.

By the way, I use the tiniest biscuit cutter in this set to make round blobs of dumplings for my soup. But you could also just make biscuits to go with the soup if you prefer them to dumplings. Enjoy! I've got one more week of summer and then back to school for me. Whaaaa.....(ugly crying sounds).

Wednesday, August 10, 2016

Peach Pie with Fresh Peaches

This Peach Pie with fresh peaches is delicious for a summer dessert! Fresh Peaches are now in season too!

I love a Peach Pie with fresh peaches off the tree. I went to a farmer's market yesterday and got a big bunch of them since my old peach tree isn't doing so well this year and I only got a few good ones.

Farmer's Market fresh peaches make a really nice Peach Pie! 

I got some peach Jello too. It makes an easy and yummy fast glaze for the fresh peach pie. The whole pie takes less than 30 minutes to bake and make if you use the Jello glaze method.  Top it with fresh whipped cream and you have such a wonderful afternoon snack or dessert for dinner tonight!
Here is the Easy Jello Glaze on my Peach Pie with fresh peaches. 
This Peach Pie is very easy and quick. The hardest part of this peach pie is the crust. And whipping up some fresh whipped cream. My hubs loves the REAL STUFF!  But you could use Cool Whip in a pinch too. Even vanilla ice cream would be a good topper.
 Peach Pie with Fresh Peaches and Jello Glaze 
Our peach tree harvest, of course, had nothing but about 12 peaches again. What is fair in that? I hate my peach tree even though it is beautiful 90% of the year.
Our peaches off of our tree. We only get a very small yield on our miniature peach tree. 
Peach Pie with Fresh Peaches and peach Jello glaze is delicious and easy to make.  
I found this recipe that I liked and tried. It is from Taste of Home. I have a magazine subscription to Taste of Home and it is fun to see the pictures of yummy food each month.
Peach Pie with fresh peaches and whipped Cream. 
The finished peach pie is simply mouth watering. It is one of my very favorite pies. I love it! And I'm so trying to be good and not eat too many sweets this lazy summer. But here I am again,  Bad Pattie.

The glaze is so similar to Strawberry Pie Glaze I've made a few times. My recipe for Strawberry Pie is here.  Once you have made a pie shell and baked it (I used Paula Deen's pie crust recipe but it is loaded with butter as you can imagine.  But it is good. Her pie crust recipe is HERE at Paula
Paula Dean Pie Crust only bake for about 10 minutes on 425.
Then cool the shell and start making your glaze.

 3/4 cup sugar
1 cup water
2 Tablespoons Cornstarch

Boil for 2 minutes. Then take off heat and add 1 small box of peach jello. Whisk it for a minute until dissolved. Then chill for 10 minutes then pour over 4 cups of sliced, fresh peaches in a baked pie shell. Top with whipped cream. Slicers are hard to find. Here is one I have liked using to make my cuts professional looking.

While your baked pie shell is cooling,  peel your peaches and slice them up. I did about 10 small peaches. Some were bruised so I only used half of some. And some were small to medium. If you were using larger fruits you could get by with less. Use about 4 cups to make a yummy tall pie.
Lay them over the cooled pie crust and then pour the glaze over the top. Chill for 1/2 hour. Then serve with whipped cream.

This pie is truly divine. It will be gone before you know it.  And it is worth every calorie! Yum.


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