Kelly's Simple Chili

Just a fast, simple recipe for Chili I whipped up years ago that I still use often.

Great for the crock pot and/or stove top.

1 LB Ground Beef

1 Can Bush’s Chili Beans

1 Can Tomato Soup

1 Packet Chili Seasoning

Brown ground beef in skillet, drain off excess fat and pour into Crock Pot. Mix in Chili powder, add Chili bean, Tomato Soup and mix. Cook on low for 7-8 hours (or 2-3 on high). Turn heat down to low when ready to serve.

Perfect Winter Dinner -Creamy Ranch Chicken

4- 6 slices bacon

4 Chicken Breasts

2 tbls Flour

2 tbls Dry ranch salad dressing

1 1/4 cup milk

3 cups dried noodles

1 tbls Finely shredded Parmesan cheese Cut bacon into narrow strips, cook until crisp. Drain bacon discard all but 2 tablespoons drippings.

In same skillet cook chicken in drippings until tender, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken in skillet, stir well. Stir in milk, cook and stir until thickened and bubbly, Cook one minute longer. Stir in bacon. Serve over noodles, sprinkled with Parmesan.

Mom's Lemon Sauce

Another family favorite dessert.

3/4 cup Sugar

1 1/2 Tablespoons Cornstarch

1 1/2 cups boiling water

5-6 Tablespoons Lemon Juice

Grated rind if lemon or 1/2 tsp McCormick's Lemon zest

Few small shakes of nutmeg

Pinch of salt

Mix sugar, cornstarch in small sauce pan – add boiling water stirring constantly.Boil gently for approximately 5 minutes.Remove from heat and whisk in butter, lemon juice, rind or zest, nutmeg and salt.

Serve warm over gingerbread

THE BEST EVER!!! Creamy Chicken and Dumplin's

Once you try this recipe you will not try another. Straight from the Amanda and Kevin blog

Ingredients:

1 lb chicken breasts

10  bouillon cubes

2 quarts water

2 cups biscuit

2/3 cups milk

2 tbsp butter

4 eggs

2 stalks celery

salt & pepper

Begin by placing chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done. If you’re using the boneless/skinless breasts, they’ll probably be done much quicker, like after 10-15 mins.

Meanwhile, boil the eggs

.When the chicken is almost done, mix together the Bisquick and milk until a soft dough forms.When the chicken is done, remove from the pot and set aside to cool. Drop spoonfuls of the dough into the chicken stock.

Simmer over low heat, covered, for 10 mins, then uncovered for an additional 10 mins.

Meanwhile, dice 2-4 stalks of celery (depending on how much you like! I usually do 2.) Now, you could use any vegetable you want here. You could add in onions, bell peppers, carrots, heck, even frozen veggies from a bag. Any mixture of vegetables you like, really. I just really like celery.  You want to end up with about 1/2 – 1 cup of vegetables when you put them all together. As soon as your chicken is cool enough, cut or shred into bite-sized pieces.
Melt 2 tbsp of butter over medium heat. When foamy, add in celery/vegetables and saute for 3-5 mins. Add in chopped chicken and season well with salt (I like kosher) and a little pepper. Stir to combine. By this point, the dumplings should be done. Add the chicken and celery to the broth/dumplings. Remove the yolk from boiled eggs (and in my case, give them to 2 greedy little puppy monsters),  chop up the whites and add them to the soup. Stir all to combine. :)