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BANANA PUDDING PIE MELISSA’S CHICKEN & DUMPLIN’ SOUP 2 packs chicken tenders, cut into bite-size pieces 1 family-size cream of chicken soup (26 ounces) 2 teaspoons each of salt, pepper, garlic powder and onion powder 3 tablespoons chicken bouillon granules 1 (14-ounce) can chicken broth 1 bag frozen peas and carrots or package of mixed vegetables 1 cup potatoes, cubed (optional) DUMPLINGS: 2 ¼ cups Bisquick 2/3 cup whole milk 2 teaspoons sage or Italian seasoning 1 teaspoon garlic salt 1 teaspoon salt and pepper Place the chicken tenders in a large pot and put enough water in the pot just to cover the tenders. You can also season the chicken with salt and pepper before adding the water. Bring to a boil and as soon as it comes to a boil, turn down the burner as low as it will go, cover and simmer for 30 minutes. Next add the cream of chicken soup, seasonings, peas, carrots and potatoes and simmer for about 15-30 minutes. Add all the ingredients together for the dumplings and drop by very small teaspoons, or even a baby spoon, into the soup. Take a fork and gently separate the dumplings as they are cooking so that they don’t form one big dumpling ☺ Simmer uncovered for 10 minutes then place the lid back on the pot and cook another 10 or so minutes on very low. HEALTHIER HOMEMADE RANCH DRESSING ½ cup plain whole milk yogurt
¼ cup mayo
1 teaspoon apple cider vinegar
½ teaspoon each of garlic powder, onion powder and dried dill
¼ teaspoon each of salt and pepper Mix all the ingredients together and refrigerate for at least an hour or overnight. BANANA PUDDING PIE 2 cups finely crushed Nilla wafers ½ cup butter, melted 1 large box vanilla pudding 2-½ cups whole milk 3 large bananas, sliced 1 small container Cool Whip In a 9” pie plate, mix crushed Nilla wafers and butter together. Press into pie plate and up the sides. Bake at 350 for 10-12 minutes or until lightly browned. Remove from the oven and let it cool completely. Meanwhile mix pudding and milk together. Place half the banana slices on the Nilla wafer crust, then half the pudding then repeat one more time. Spread Cool Whip over pudding. Refrigerate at least 3 hours or overnight before serving. Source

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