Mexican Chicken Soup with Cilantro Dumplings

This was  very good - and even better that I got it out of one of my new favorite magazines:  Taste of Home - Cooking Light.  At only 321 calories per serving!


Photo Courtesy of: http://www.tasteofhome.com/

1 pound boneless skinless chicken breasts*, cut into 1-inch cubes

2 teaspoons olive oil, divided

1 medium onion, chopped

1 tablespoon chili powder

5 cups reduced-sodium chicken broth

1 can (15-1/2 ounces) petite diced tomatoes, undrained

1 can (15 ounces) black beans, rinsed and drained

2 cups frozen corn

1 jalapeno pepper, seeded and minced

1 cup reduced-fat biscuit/baking mix

1/4 cup minced fresh cilantro

1/4 teaspoon ground cumin

1/3 cup fat-free milk

In a Dutch oven, saute chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
In the same pan, saute onion and chili powder in remaining oil until onion is tender. Add the broth, tomatoes, beans, corn and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

In a small bowl, combine the biscuit mix, cilantro and cumin. Stir in milk just until moistened. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings (2-1/4 quarts plus 12 dumplings).

* I marinated my chicken for 24 hours in lime juice, cumin, organo and a splash of Siriachi Sauce.

Orginated from: http://www.tasteofhome.com/

Chicken Lo Mein

Picture Courtesy of: www.allrecipes.com

Ingredients:

4 skinless, boneless chicken breast halves - cut into thin strips (I used 1.5 pounds)

5 teaspoons white sugar, divided

3 tablespoons rice wine vinegar

1/2 cup soy sauce, divided

1 1/4 cups chicken broth

6 Tbs - Oyster Sauce

1 tablespoon sesame oil

1/2 teaspoon ground black pepper

2 tablespoons cornstarch

1 (12 ounce) package uncooked linguine pasta (or Ramen Noodles)

2 tablespoons vegetable oil, divided

2 tablespoons minced fresh ginger root

1 tablespoon minced garlic

1/2 pound fresh shiitake mushrooms, stemmed and sliced

6 green onions, sliced diagonally into 1/2 inch pieces

1 can - Water Chestnuts

Directions

Marinade the chicken (I did mine overnight ) with 2 1/2 teaspoons of white sugar, 3 Tbs Oyster Sauce, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

In another medium bowl, make the stir fry sauce by combining the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar, oyster sauce, and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

Cook the linguine (or Ramen Noodles) according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken, water chestnuts and stir-fry sauce and cook for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

In a separate skillet heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

Adapted from: http://www.allrecipes.com/

Taco Stuffed Shells

Photo Courtesy of:   www.pearls-handcuffs-happyhour.blogspot.com

1 lb. ground beef /turkey

1 pkg. taco seasoning

8 oz pkg. cream cheese (I used about 8 oz of chive/onion I had on-hand)

16 large pasta shells

2 cups taco sauce

2 cups Mexican/Taco Cheese

1/2 cup Doritos (I just eye-balled this amount)

3 green onions, chopped

1 cup sour cream (or more to taste)

Brown meat, drain.  Add taco seasoning and cook to package directions.  Add Cream Cheese, cover and let simmer until cream cheese melts.  Allow mixture to cool.

Meanwhile - prepare shells as directed on package.

Pour 1 cup of Taco Sauce on the bottom of a 9x13 pan.  Using a 1/4 cup measuring cup - spoon meat mixture into shells and place in pan.

Cover with remaining Taco Sauce and bake (covered)@ 350 for 30 minutes.  After 30 minutes - uncover - add cheeses, onions and crushed Doritos and bake for an additional 15 minutes.

Serve with Sour Cream.



Cheesey Bread

Photo and Recipe Courtesy of: www.simplyrecipes.com

Ingredients:

8 oz shredded Mozzarella cheese

1 lb shredded sharp cheddar cheese

1/2 to 1 cup chopped green onion (to taste)

1/2 cup mayonnaise

2 Tbsp sour cream

3-4 cloves garlic, minced

1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted

1 to 2 loaves of French or Italian bread, depending on the size of the loaves*

Directions:
In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

*Makes 30 to 40 slices with 2 loaves.

Cake Batter Truffles

Photo Courtesy of: www.the-girl-who-ate-everything.com

Ingredients:

½ cup unsalted butter, softened

½ cup white sugar
1 ½ cups flour
1 cup Pillsbury Funfetti cake mix
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

Sprinkles

Beat together butter and sugar using an electric mixer until combined. Blend in vanilla.  Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.


While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

Cake Batter Bars

Photo Courtesy of: www.lovintheoven.com

Ingredients:
1 1/4 cup Funfetti cake mix**
3/4 cup Flour
1/4 teaspoon baking soda
3/4 cup butter, melted and slightly cooled
1 egg
1 egg yolk
2 teaspoons vanilla
1/2 cup sugar
1/2 cup brown sugar
5 heaping tablespoons sprinkles of your choice (I used stars)

Directions:
Preheat oven to 350F. Grease an 8 x 8 inch pan. Cream both sugars, butter, vanilla, egg, and egg yolk.
Gradually mix in flour, cake mix, and baking soda until just mixed. Stir in sprinkles. Spread batter evenly into greased pan.

Bake for 30-35 minutes until top is lightly browned and middle still jiggles slightly (do not overcook - you want a jiggly consistency). Cool completely before cutting.

** I used the remaining Funfetti Mix for Cake Batter Pancakes!

Originated from: http://www.lovintheoven.com/

Apple Dumplings

Photo Courtesy of: www.oneshetwoshe.com

Ingredients:
2 sticks butter

1 tsp. vanilla

1 1/2 cups sugar

2 tubes crescent rolls

2 granny smith apples

12 ounces of Mountain Dew (Or any citrus pop)

Cinnamon

Vanilla ice cream

Directions: 
Peel and slice your apples.  Wrap each slice in a crescent dough triangle and place in sprayed (greased) pan.  In a bowl, melt your butter and stir in sugar and vanilla. 

Pour over top of the wrapped apples....or spread on top with a spoon.  Pour the Mt. Dew all around and sprinkle with Cinnamon.  Place in 350 degree oven for 30 to 40 minutes.  Serve hot with ice cream!

Spaghetti Stuffed Garlic Bread

Photo Courtesty of: www.rhodes.com

Ingredients

1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
parsley flakes

Instructions

Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling.

Photo Courtesty of: www.rhodes.com
Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

 
Photo Courtesy of: www.rhodes.com

Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Originated from: http://www.rhodes.com/

Salted Caramel Butter Bars

Photo Courtesy of: www.cookiesandcups.com

 

For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar

2 Tbs vanilla 

4 cups all purpose flour

 

For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream (I used buttermilk)
½ teaspoon vanilla

1 T. coarse sea salt (You could substitute regular salt)

 

To make the crust:

In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust.

 

Preheat to 325F.

 

Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

 

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream.

 

Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. Pour the caramel filling over the crust.  If you are going to salt the caramel sprinkle it on caramel layer now.

 

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

 

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.

 

Let cool before cutting into squares.

Buffalo Chicken Chili Dip-Crockpot

A Chili twist on the popular Buffalo Chicken Dip.

INGREDIENTS

1 pound Chicken Breast
1 can rotel
1 can tomato sauce
1 can of corn
2 tablespoons brown sugar
1 packet chili seasoning
1 can black beans, drained and rinsed
1/4 cup Frank's Buffalo Wing Sauce
8 ounces velveeta, cubed
8 ounces pepper jack cheese, shredded

DIRECTIONS

Combine everything in the crock pot for 8 hours on low or 3-4 hours on High. Shred chicken and stir to combine. Serve.

White Chocolate Gooey S'mores Bars

1 box yellow cake mix
1 large egg
1 stick (1/2 cup) unsalted butter, softened
4 1/2 full graham crackers
10 ounce bag white chocolate chips
2 cups mini marshmallows
1/2 cup sweetened condensed milk

Preheat oven to 350 degrees. 

Line an 8×8 inch baking pan with aluminum foil, making sure that it goes up all the way on the sides of the pan.

Mix together the cake mix, egg, and butter with hands until a nice, thick dough forms. 
Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chocolate chips, then marshmallows. Top the mixture with remaining dough and press evenly. Drizzle condensed milk on top.

Bake for 28-33 minutes, until completely cooked and golden brown on top. Remove from oven. 
Let the bars cool for 5 minutes, and then remove the bars from the pan, using the aluminum foil.

Cool completely and use a knife that has been run under hot water (do after every couple of cuts) to cut into pieces. 

Originated from: http://www.lovintheoven.com/

Cookie Dough & Oreo Fudge Brownie Bar

Cookie Dough + Oreos + Brownies + Ice Cream.


1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
Vanilla Ice Cream

Preheat oven to 350 degrees F.

Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.

Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

Top Ice Cream.

Originated from: http://www.kevinandamanda.com/whatsnew/

Pull-Apart Cinnamon Pumpkin Bread

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze
(Adapted from Willow Bird Baking)

Ingredients
Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *

* If you're not into rum you can sub a teaspoon of vanilla extract.


Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof. Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well. Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.


Originated from: http://jessicainsd.blogspot.com/

Sweet Potato Bake

2 medium sweet potatoes, peeled and cubed
1 large apple, peeled, cored, and cubed
1/4 cup dried cranberries
1/2 cup apple cider
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg

Preheat oven to 400 degrees.  Chop sweet potatoes and apples into approximately 1/2" cubes.  Divide potatoes and apples evenly among to two ramekins, divide cranberries among baking dishes.  Add half of the cider to each ramekin.  Combine spices in a small dish and sprinkle over potato mixture.  Toss to combine. 

Bake approximately one hour, stirring every twenty minutes until cider has cooked down to a glaze and potatoes are easily pierced with a fork. 

Originated from: http://homeiswheretheholmansare.blogspot.com/

Buffalo Chicken Springrolls

Hello Football Season - Hello Tailgate Food.  These little things are heaven in an wrapper.  Who doesn't love buffalo chicken all rolled up into finger food.  I simply make the Crockpot Buffalo Chicken Sandwiches and use 1/2 the mixture for this appetizer.
makes about 12-13 rolls

Ingredients:
5 Tablespoons butter
3/4 cup Frank's Hot Sauce
1/8 teaspoon garlic powder
2 cups chicken, shredded
1 cup (4-ounces) crumbled blue cheese (I'll use a little less next time)
1 cup broccoli slaw or cole slaw (dry)
12-13 egg roll wrappers
Small bowl of water
Blue cheese dressing or Ranch dressing for serving

Directions:

If using premade Buffalo Chicken - skip to step #2.

1 - Melt the butter in a medium saucepan. Add the hot sauce and garlic powder. Stir until combined. Pour the desired amount into the bowl with the shredded chicken, depending on your spice preference. Mix until chicken is moist with the sauce.

2 - Preheat oven to 400-degrees F. Lay egg roll wrappers on a clean work surface. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon (or less) of the blue cheese crumbles over the chicken. Do not overfill.

3 - To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

4 - Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 10 minutes, or until the rolls are golden brown. Turn the rolls over, and bake for an additional 7 minutes to crisp the other side.
Adapted from: Taste and See

(Crockpot) Brisket & Brie Quesadillas

If you're looking to add a little twist and ultimately a lot more flavor: serve with Mango Barbeque Sauce (recipe below). It's a simple recipe and really makes the brisket amazing.

Ingredients:

Brisket:

3 lb brisket

Salt

Ground black pepper

1 Tbsp chili powder

3 cloves garlic, minced

16 oz Dublin Dr. Pepper (made with real sugar)

Mango Barbecue Sauce:

1 1/2 Tbsp olive oil

1 medium yellow onion, chopped (about 3/4 – 1 cup)

1/2 cup ketchup

2 Tbsp lemon juice

1 1/2 Tbsp Worcestershire sauce

1 1/2 tsp Creole (spicy brown) mustard

Salt

Pepper

1/4 cup mango chutney

Quesadillas:

8 8-in flour tortillas

8 oz brie, thinly sliced

1 cup monterrey jack, shredded

olive oil or cooking spray, to brush tortillas

cilantro, for garnish (optional)

To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic. Place brisket in the crockpot and pour the Dr. Pepper over the top. Cook on low for 8 hours. Remove from the crockpot and let rest for 15 minutes. Slice against the grain (1/8-1/4 inch thick).

To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant. Stir in the remaining ingredients and simmer for 5 minutes. Transfer to a blender or food processor and run until smooth.

To assemble the quesadillas: Heat a griddle or large pan over medium-high. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
Top with a spoonful or two of barbecue sauce and fold the other half over. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking). Cook until the bottom is crisp and flip over. Remove from heat and slice into thirds. Serve with extra barbecue sauce.

Originated from: http://projectpastryqueen.wordpress.com/

Beer Bread

The Rookie Chef  has done it again!  This Beer Bread was awesome. I added Jalapeno's and Cheddar Cheese to mine, so it's easy to adapt to whatever you want.

3 cups flour
3 tsp baking powder (omit if using self-rising flour)
1 tsp salt (omit if using self-rising flour)
1/4 cup sugar
1 (12 oz) can of Beer
2 TBSP melted butter


Preheat oven to 375 degrees and grease your loaf pan by coating it in Pam Spray.  Mix dry ingredients (inctogether first, then add beer. Mix well.  Place it in your loaf pan and bake for 50 minutes to one hour.  About 5 minutes before the bread is done, pull from the oven and brush with melted butter. Return to the oven for the remaining time.

**In this version I made an Jalapeno and Cheddar beer bread. I added about 1/4 cup chopped jalapeno's  along with 3/4 cup shredded cheddar cheese along with a can of Mexican Beer. Using or omitting these items will not change the basic recipe and items listed above.

Pumpkin Cream Cheese Muffins

3 cups flour (I sometimes use a mix of white and whole wheat pastry, but all white works great, too)
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons cloves
0.25 teaspoons ginger
1 teaspoons salt
1 teaspoons baking soda
4 medium eggs
2 cups sugar
2 cups pumpkin, pureed (1 can pure pumpkin; not pie mix)
1.25 cups oil
8 ounces cream cheese


Roll cream cheese into a log with parchment paper. Freeze briefly (up to an hour).
Meanwhile, Preheat oven to 350. Mix all remaining ingredients, except nuts. Mix dry. Then wet. Then combine the two. Fill greased muffin tins about 1/2 full.

Cut cream cheese into disks (about 1 to 2 teaspoons each). Unwrap from parchment.Place cheese disks into center of batter, pushing down. Top with nuts and bake 20-25 minutes. Cool five minutes, remove to rack.

Crockpot Chicken and Dumplings

4-6 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 small onion, finely diced
1 package refrigerated biscuit dough, torn into pieces
2 cups - mixed vegetables
1 can - Chicken Broth
1/2 tsp - Pepper
1/2 tsp - Salt
1 tsp - Garlic Powder
1tsp - Paprkia


Pour 1/2 can of chicken broth on bottom of crockpot - add chicken breasts and season with salt, pepper, garlic powder and paprika. Place the onions and mixed vegetables on top, then the cans of cream chicken soup followed by the remaining chicken broth.

Cook on low for 4-6 hours. Two hours before serving add the biscuits.

Crockpot Braised Sage Chicken and Stuffing

1 yellow onion, halved lengthwise and sliced
3 cups Baby Carrots
1/2 cup organic chicken broth
1/2 cup dry white wine
1 clove organic garlic, minced
1 tablespoon chopped fresh sage
6–8 (1 1/2–1 3/4 pounds) bone-in, skinned chicken thighs/breasts
1 tsp Paprika
sea salt, to taste
freshly ground pepper, to taste
1 package (10-oz) Stuffing Mix

Place onion in a lightly greased 6-quart crock pot/slow cooker and top with carrots. Combine broth, wine, garlic and sage and pour over vegetables. Generously season chicken with paprika, salt and pepper and arrange on top of vegetables. Cover and cook on low heat setting 5-8 hours or until chicken and vegetables are tender. Prepare stuffing according to package directions and serve.

Originated from: Www://reservationsnotrequired.blogspot.com