Chicken & Dumplings

Ingredients:

2 large boneless chicken breasts
2 cups low sodium chicken broth
2 cans biscuits (the skinny tubes/not anything with added butter)- tear the biscuits into pieces
1/4 stick of butter (2 Tbsp)
Milk (can of evaporated milk or regular milk)
Flour
Salt 
Pepper

Directions:

In a bowl, I put some flour (1/2 cup or so), salt, pepper. While the chicken cooks up - I take 2 cans of the little biscuits and tear them into quarters and throw them into the bowl of flour. I make sure that all the pieces of dough get well coated with flour. Press the flour into it good for more thickness. The more flour you use the thicker your gravy will be.

I use a big cookpot, add some water - just enough to cover up my chicken so maybe 2 or 3 inches in the pot... Throw in some salt, pepper and I have some chicken seasoning I throw in there too. Boil - and throw in the chicken breasts. After chicken cooks remove chicken and add about 2 cups of chicken broth to the water. - i use lower sodium. Otherwise it ends up kinda salty. Bring it all to a boil.

Add in the biscuit dough and they will look swollen up. Let those boil just a bit and then add in some butter - no more than 1/4 stick (or less) cut into pieces - and then add about 1/2-2/3 cup of milk. You can use regular or evaporated milk - the evaporated milk will make it a little richer. Stir this and it should get a bit thicker. (how thick depends on how much flour you put on your biscuits). If it's too thick, just add some milk. As soon as the chicken is cool enough, tear up your chicken breasts - and throw the shredded chicken into the mix.

Salt & Pepper to taste.

I just throw stuff together --- So as you make it you may modify this... Some people like to add some vegetable pieces in - but I don't generally do so.

Enjoy!

~Emily

Macaroni and Cheese

1 lb box of macaroni. 
1/3 of a box of velveeta - cube/soften it. 
Block of mild longhorn or cheddar cheese. Shredded.  Probably 2-3 cups of this. ~ you can never have too much cheese.
You also need butter, milk and sour cream.  ~ just set these on the counter to use as needed.

Cook the macaroni and drain.  While macaroni is draining in a colander....

In your macaroni pot, with the heat turned off (or down to low), add some milk (i'd say i use maybe 1/4 cup) I don't measure any of this.  Add some sour cream (again no measuring- huge dollop- maybe another 1/4 cup) 
and butter (maybe 1/4 stick of butter) in the same pot you cooked the macaroni - and then add the velveeta. Stir on low heat til it's all melty.  
Put the hot macaroni noodles on top and throw in a few hand fulls of the cheddar/longhorn.  
Stir again til it is all melty and cheesy.  I keep the milk or sour cream by the stove and splash in either one if i need it to get creamier.  --- 

You can eat it just like this, but i like to spray a glass dish and dump it in the dish and top it with more longhorn and bake it at 350 for about 30 mins or until it looks good. :)

~Emily