Angel Biscuits

2 1/2 c. all purpose flour
2 T. sugar
1/2 t. baking powder
1/2 t. salt
1/2 c. vegetable shortening
1/4 c. warm water
1 pkg active dry yeast
3/4 c. warm buttermilk

In large bowl, combine flour, sugar, baking powder and salt. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs; set aside.

Place warm water in warm bowl. Sprinkle in yeast; stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients; blend well.

Remove dough to floured surface. Knead dough 10-15 times; form a ball.

Roll dough to 3/4" thickness. Cut into 2 1/2" circles. Place on ungreased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30-45 minutes.

Bake @ 400 degrees for 15 minutes or until done. Remove biscuits from the baking sheet and serve warm.

Note if you don't have buttermilk:
1 cup milk
1T. vinegar or lemon juice
Stir; let set

****These are my favorite biscuits. They have a light, sweet taste with texture of rolls. Great with breakfast, brunch or supper.

True Woman | Just a harmless Facebook status update?

True Woman | Just a harmless Facebook status update?

Whole Grain Pasta

I used Barilla Whole Grain spaghetti noodles last (in my attempt to eat healthier) and was pleasantly surprised at how good it tasted. The only difference I could tell was that the whole grain seemed less "starchy" after it was cooked, which is a positive. The taste was the same as regular pasta.

The best test of rather or not it tasted different...my husband didn't even notice it was whole grain. Now if I had told him in advanced that it was whole grain..he might not have eaten it. Instead I told him after he had finished his meal.

I cannot not vouch for other brands. I bought the Barilla brand because it was on sale at our local grocery store.

Potato Casserole

6 large potatoes
2 cups grated sharp cheddar cheese
1 stick real butter
8 oz sour cream
8 oz cream cheese
1 pkg real bacon bits

Boil potatoes til done with salt and then drain. Mash potatoes with the rest of the ingredients. Pour into a baking dish. Bake at 350 for about 30 minutes.

****The first time I had this was at my family Christmas dinner. My mom served this instead of baked potatoes with our steaks which is our family traditional Christmas meal. It was definitely a hit with our family especially with my boys. One of my boys thought these were cheese grits so he refers to them as Cheese Grits Potatoes...whatever works to get him to eat.

****This recipe was given to my mom by her sister, my Aunt Myra. Thanks, Aunt Myra for sharing this with us!

Hearty Chicken and Dumplings (Crockpot)

One of my college roommates shared this recipe on Facebook and I had several people ask me to share it with them.  Anything in the crockpot is a winner in my book!  She has 4 kids and claims this is their favorite meal.

Hearty Chicken & Dumplings

2 cans cream of chicken soup...
2 14 1/2 oz. cans chicken broth
1/2 onion, diced
1 pound boneless, skinless chicken breasts or thighs

dumplings:
2 tubes refrigerated biscuits, quartered OR
I use the dumpling recipe from the Bisquick box and drop by teaspoons.

Combine first 3 ingredients in slow cooker. Add chicken; cover and cook on high for 6 hours. During the last hour of cooking remove chicken and shred; return to slow cooker. Then add dumplings to chicken mixture; stir to coat. Cover and cook on high for one hour.

Don't worry if the broth doesn't seem thick enough. Once the dumplings are done, it will be. Enjoy!!


KStorm's Notes:  I used a 32 ounce box of Chicken Broth and cooked it on high...cooked very quickly for me.  I used thigh meat and it shredded itself...easy.  Then, my crockpot is a 6 quart and everything is more spread out...makes it cook a little faster.  I added a 1/4 water before I placed the biscuits on top.  I used one large can rather than 2 small cans.

Now, this may not be authentic but it is easy and my picky kids really liked it.  I guess you could add celery or carrots to it but then my kids would have picked them out.  They prefer raw veggies.  Not to mention that some of us like the taste of "stick to your ribs food" but like convenience of a crockpot!

Chicken and Cheese Hoagie Melt

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken
1/2 cup mayonnaise
1/2 cup sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
2 T dried parsely
2 cups medium shredded cheese
Black Pepper to taste
Black Olives, chopped

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread.
Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

***This was a hit with my family. Easy supper idea. I left out the onions and black olives to make it more kid friendly for my family. I used fat free sour cream to make it a little less fattening. I also broiled it for about 2 minutes after baking to make the topping a little crispy.

Squash Casserole

1 1/2 lbs of yellow squash, sliced
1 can cream of chicken soup
1 cup sour cream
1 grated carrot
1 grated onion
2 cups Pepperidge Farm Dressing Mix

Boil squash until tender, drain.

Mix squash with rest of the ingredients.

Melt 1 stick of butter and mix 2 cups Pepperidge Farm Dressing mix.

Spread on top of squash in casserole dish.

Bake at 350 for 30 minutes or until bubbly.

***This is a favorite among my extended family. It's typically served at some of our gatherings. Super easy.