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Day: August 19, 2023

Delights
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Elvis Presley Sheet Cake

Ingredients

CAKE

  • 1 box yellow cake mix
  • 1 box vanilla pudding 3-ounce box that’s not sugar-free
  • 4 eggs
  • 1/2 cup oil
  • 1 cup milk
  • 1 can crushed pineapple 16 ounces, undrained
  • 1 cup sugar

FROSTING

  • 1 package cream cheese 8 ounces, softened to room temperature
  • 1/2 cup butter softened to room temperature
  • 3 cups confectioner’s sugar
  • 1/2 cup chopped pecans optional
    (You can also add a teaspoon of vanilla extract to the frosting if you like)

How To Make Elvis Presley Sheet Cake

Place cake mix, pudding, eggs, oil, and milk in a large mixing bowl. Beat with an electric mixer for one minute. Scrape down sides and beat again for about two minutes, or until smooth.
1 box yellow cake mix,1 box vanilla pudding,4 eggs,1/2 cup oil,1 cup milk
Pour batter into greased 9×13 baking dish and bake at 350 for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean.
While the cake is baking, place pineapple and sugar into a medium saucepan on the stovetop. Bring just to a boil over medium-high heat while stirring constantly, until sugar is dissolved. Remove from heat.
1 can crushed pineapple,1 cup sugar
Once the cake is done, remove the dish from the oven and poke holes all over the top with a fork. While the cake is still hot, pour the hot pineapple mixture over the top and spread to cover. Let cool.
For frosting, place the butter and cream cheese in a large mixing bowl and beat with an electric mixer until smooth and creamy. Add confectioner’s sugar gradually, scraping down sides as needed, while beating with an electric mixer. Stir in pecans, if desired.
1 package cream cheese,1/2 cup butter,3 cups confectioner’s sugar,1/2 cup chopped pecans
Drop dollops of the icing onto the top of the cooled cake. Slowly spread the dollops together to cover the cake, being careful not to disturb the pineapple topping. Sprinkle the finished cake with additional pecans, if desired.

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August 19, 2023
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Chicken
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Chicken and Dumplings

This creamy Chicken and Dumplings recipe is the ultimate comfort food! The most flavorful and hearty chicken soup filled with fluffy, homemade dumplings that are made from scratch in minutes!

The Best Homemade Chicken and Dumplings

If you have been looking for the best homemade chicken and dumplings recipe, you have finally found it! With a rich and creamy broth, bites of tender chicken, and the fluffiest, homemade dumplings, this really is the BEST Chicken and Dumplings recipe!

Don’t get nervous when I say this recipe is made from scratch. You’ll be glad to know homemade dumplings are surprisingly simple to make with pantry staple ingredients. Grab a spoon and let’s dive in!

Ingredients

  • 6 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 cup matchstick carrots
  • 1 cup diced celery
  • 4 cloves garlic, minced
  • 3 tablespoons all purpose flour
  • 12 oz (1 can) evaporated milk
  • 32 oz (1 quart) chicken stock
  • 4 cups shredded cooked chicken
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
  • 2 teaspoons freshly cracked black pepper, or to taste
  • salt, to taste

Homemade Dumplings:

  • 2 cups all purpose flour
  • 1 tablespoon plus 1 teaspoon, baking powder
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
  • ¾ cup (6 oz) whole milk
  • 4 tablespoons butter, melted

Instructions

  • In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.
  • Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to soften. Add garlic and cook for 1 minute more.
  • Add flour and stir to combine. Cook for 1 minute.
  • Add evaporated milk and chicken stock and quickly stir to combine.
  • Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings.
  • In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.
  • Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
  • Using a large or medium sized cookie scoop (depending on how large you want your dumplings), scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
  • Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
  • Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings).
  • Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
  • If the dumplings are cooked through, serve hot! If not, cook an additional 3 to 4 minutes and check again.

Watch How To Make It

Want to see how to make this chicken and dumplings recipe from start to finish? Here’s a step-by-step video:

Video Player

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August 19, 2023
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Grandma's
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Chicken pot pie bake

If chicken pot pie excites you but pie crust intimidates you, you’ve arrived at the perfect recipe. Classic chicken pot pie filling is baked into a stress-free casserole, and best of all, topped with buttery biscuits for that tantalizing golden brown finish. In a little more than an hour, you’ll have a crowd-pleasing casserole on your hands—no pie crust required. Here’s how to make it the best it can be:

How to make the best chicken pot pie casserole:
The key to this casserole is taking your time to sweat the veggies, and ensure you get a bit of color on them. This will add a layer of flavor complexity that really shows up in the final dish. If you have fresh peas on hand then feel free to use those, but we’re a big fan of frozen peas because they’re available year round.

Tip: If your biscuits are having trouble cooking, add on a few more minutes at the end to ensure they’re cooked through. We suggest not using extremely thick biscuits to avoid a longer cook time.

Storage.

If you have any leftovers, store in the fridge in an airtight container for around 3 days. Keep in mind that as time goes on, the biscuits will start to lean more on the soggy side. For the crispiest biscuit topping possible, enjoy this casserole the day of.

Made this? Let us know how it went in the comment section below!

Ingredients

  • 4 tbsp. butter
  • 3  medium carrots, diced (about 1 1/2 cups)
  • 3 stalks celery, diced (about 1 1/2 cups)
  • 1 large yellow onion, diced (about 1½ cups)
  • 1 tsp. chopped fresh thyme
  • 1 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground black pepper
  • 4 tbsp. all-purpose flour
  • 2 c. whole milk
  • 1 c. low-sodium chicken broth

Continue reading instructions & directions on the next page

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August 19, 2023
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Grandma's
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Sausage Casserole Recipe

A comforting and hearty one-pot sausage casserole recipe with spicy chorizo, smoked paprika and plenty of vegetables, perfect for a filling family meal.

The best slow cooker sausage casserole recipe. A delicious and easy to prepare slow cooker recipe idea. Sausages, onions, bacon, mushrooms and beef stock give this dish a rich flavour.

While the garlic and dried herbs add subtle notes of spice. With all these ingredients combined and cooked slowly for 6 hours, your family will love the aroma in the house and the flavours it brings to the plate!

Perfect served with mashed potatoes and peas.

INGREDIENTS

  • 1 tablespoon Olive Oil
  • 2 Red Onions cut into rings
  • 1 teaspoon Balsamic Vinegar
  • 6 Sausages
  • 100 grams Bacon Lardons
  • 190 grams Mushrooms We like chestnut mushrooms
  • 1 teaspoon Garlic Puree or 2 cloves minced
  • ½ tablespoon Sundried Tomato Puree or 1 tablespoon regular tomato puree
  • 500 ml Beef Stock I reccomend using reduced salt cubes
  • ½ teaspoon Mixed Herbs
  • 2 Bay Leaves
  • 1 tablespoon Cornflour

Sausage casserole Recipe

INSTRUCTIONS

  • In a pan, gently sautee red onion rings in olive oil over low heat with the lid on for about 6 minutes or until soft, stirring occasionally.
  • 1 tablespoon Olive Oil,2 Red Onions
  • Add a splash of balsamic vinegar to the onions once softened and stir through with the lid off.
  • 1 teaspoon Balsamic Vinegar
  • Meanwhile in another pan and fry off bacon lardons for 2 minutes.
  • 100 grams Bacon Lardons
  • Place sausages in a medium hot pan, use a fork to pierce skin to allow fat to escape during cooking.
  • 6 Sausages
  • Keep turning sausages until browned on all sides. They do not need to be cooked through, they will finish cooking in the slow cooker.
  • Into the slow cooker add mushrooms with cooked onions and bacon lardons.
  • 190 grams Mushrooms
  • Add sundried tomato puree, garlic, herbs and bay leaves.
  • 1 teaspoon Garlic Puree,½ tablespoon Sundried Tomato Puree,½ teaspoon Mixed Herbs,2 Bay Leaves
  • Mix together cornflour with equal amount of water until smooth and lump free.
  • 1 tablespoon Cornflour
  • Pour cornflour mixture in with the beef stock and stir well.
  • 500 ml Beef Stock
  • Pour stock over the top of all the ingredients and stir through.
  • Pop the browned sausages on top.
  • Pop the lid on. Cook for 6 hours on Low (Recommended for best results) or 4 hours on High
  • Keep the lid on the whole time. Do not feel tempted to lift it to look inside or stir it! This will affect the total cooking time.
  • After the full cooking time take the lid off and give a good stir.
  • If you like a thicker gravy mix 1 tablespoon of cornflour with 1 tablespoon of water and add to the pot. Turn on high and keep the lid off. It should thicken within 15 minutes.
  • Ready to serve, perfect with mashed potato and peas.

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August 19, 2023
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Grandma's
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KFC Biscuits

These Copycat KFC Biscuits are a super simple, delicious side for any meal of the day! They’re incredibly easy to make and are perfect for meals year-round! I personally am partial to a nice hot biscuit on a cold winter morning during the holidays, but the best thing about these biscuits is that they’re so easy, you can have them whenever you want!

I am a huge sucker for breakfast, it is actually my favorite meal of the day. One of my favorites is homemade biscuits and gravy, with sausage and eggs! Yum. I am drooling just thinking about it. I mean check out the flaky layers.

These are the best biscuits that will ever come from your kitchen and they are so easy to make. These taste just like the biscuits from KFC but better because they are homemade.

I got this recipe, 12 years ago, but didn’t actually make it until 8 years ago. Since then I have never, ever made a breakfast that used frozen or refrigerated biscuits, as these are just as easy. Now, I can’t say we haven’t ever had those… store-bought ones….my husband uses them when he is in charge. Needless to say, the kids have deemed me the biscuit champion.

I hope you enjoy this recipe for Copycat KFC Biscuits just as much as we have.
And while you are checking out this recipe, I have included a collection of some of the most amazing bread, scones and biscuits recipes. You have got to check it out, mouthwatering, no carb-dieting recipes that range from sweet to savory.

Ingredients:

°2 cups flour
°1 12 teaspoons salt
°1 tablespoon sugar
°four teaspoons baking powder
°1⁄4 teaspoon baking soda
°three tablespoons vegetable ghee
°four teaspoons Crisco Butter Flavor
°1 cup of milk

How to make Kentucky biscuits:

Preheat oven to four hundred degrees Fahrenheit; Combine 2 cups flour, 1 half of teaspoons salt, 1 tablespoon sugar, four teaspoons baking powder and 1/four teaspoon baking soda in a large blending bowl; Cut in ghee till mixture resembles coarse crumbs.
Stir in 1 cup of the curd till a smooth dough forms (the dough can be too free and sticky at this point).
sprinkle flour on a massive wood board; Turn the dough out onto a floured board and knead lightly 10 to twelve instances or till it’s miles not sticky, re-greasing the board with flour as important whilst kneading.

Divide the dough in 1/2 of; Gently pat or roll every 1/2 of into an 8-inch via way of means of half of-inch-thick circle.
Cookie cutters – press immediately down – with a 2-inch cookie cutter.

Fix the cuttings, running on them as low as viable and continuing to cut.
Place the biscuit portions on an ungreased baking sheet with the rims barely touching; Brush the surface of the biscuit with entire milk.

Bake for 15 minutes, or till golden brown.
Grease the biscuits with ghee (or butter) at once after baking.

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August 19, 2023
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