Chicken and Dumplings With Tortillas

Chicken and Dumplings is a fantastic way to enjoy the comfort food classic you love. This recipe is quick and easily. It made a creamy soup  on the table in no time thanks to time saving ingredients.

Ingredients

2 cups chicken broth
1 10oz can cream of chicken soup
1 10oz can cream of celery soup
2 cups frozen, sliced carrots
2 cups cooked chicken shredded or chopped
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 large flour tortillas
1 cup milk

Instructions

1. Place chicken broth into a large heavy bottom pot over medium heat. Whisk in cream of chicken soup and cream of celery soup. Allow to simmer for 10 minutes.
2. Stir in frozen carrots, cooked chicken, onion powder, garlic, salt, and pepper. Bring mixture to a gentle boil.
3. Cut tortillas into 1” squares, using a pizza cutter, then gently add the tortillas to the soup. Press them down to submerge, but do not stir vigorously as they will tear.
4. Once again bring to a gentle boil, then reduce heat, and allow to simmer for 15 minutes. Remove from the heat and gently stir in milk. Serve immediately.

Tupps Tidbits:  Leftovers can be stored in an airtight container in refrigerator for up to 5 days. 

Ok well , if you do not have the ingredients on hand for dumplings I guess tortillas do work. And, surprisingly the tasted pretty good.  As for the recipe, it is definitely NOT A KEEPER.  Basically it reminded me of  Progresso soup that comes in can, but at least we did learn a good alternative for dumplings.

Starbucks Pumpkin Bread

Pumpkin and spice makes everything nice! This is a Starbucks Pumpkin Bread copycat recipe that creates a moist and flavorful pumpkin loaf that can be made in one bowl. I have to admit, I have never had this at Starbucks, but it looks delicious. You can mix is up in less than 10 minutes. Equipment: Loaf Pan 

Ingredients
4 eggs
1 cup granulated sugar
1/4 cup brown sugar packed
1 tsp pure vanilla extract
3/4 cup canned pumpkin puree
3/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1/2 tsp salt

Instructions

1. Preheat oven to 350 Degrees F. Grease and prepare a 8.5" x 4.5" loaf pan.
2. In a large mixing bowl combine eggs, sugars and vanilla. Beat well to combine.
3. Add pumpkin and oil and mix well to combine.
4. Add dry ingredients to liquid ingredients and mix until well combined, but do not over mix.
5. Pour into prepared pan.
6. Bake for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean and center feels firm to the touch.

Tupps Tidbits:  So simple!  All in one bowl and mix.  It is gently spiced, if you like more "fall" flavor, I would add a bit more of each of the spices.  This would definitely freeze well.

It only used about 1/2 can of pumpkin.  What do you do with the rest? You can store it in the refrigerator or freezer. It will last about a week in the refrigerator. You can add it to yogurt, add to a smoothie, add to pancakes or do what I did and add to coffee for pumpkin latte!

This recipe is Definitely a KEEPER at our house!

Garlic Parm Chicken Wings

Garlic Parmesan Chicken Wings are the perfect party appetizer, game day food or tasty snack. They can be prepared with either fresh or frozen wings and are always a hit. I love to serve them on game day with veggie pizza and meatballs!

Ingredients

• 9 chicken wings, tips removed, drumettes and flats separated
• 1/4 tsp. each salt and black pepper
• 2 wedges The Laughing Cow Light Creamy Swiss cheese
• 2 tbsp. light whipped butter or light buttery spread
• 1/2 tsp. garlic powder
• 2 tbsp. grated Parmesan cheese
• Optional: red pepper flakes

Directions

1. Season wings with salt and pepper.
2. Bring a large skillet sprayed with nonstick spray to medium heat. Lay half of the wings in the skillet. Cover and cook for 10 minutes.
3. Flip wings. Re-cover, and cook until golden brown and cooked through, about 10 more minutes.
4. Repeat with remaining wings.
5. Meanwhile, in a medium microwave-safe bowl, combine cheese wedges, butter, garlic powder, and 2 tsp. water. Microwave for 40 seconds, or until cheese and butter have melted. Whisk until mostly smooth and uniform.
6. Place wings in a large bowl. Drizzle with cheese mixture, and toss to coat. Add Parm, and toss to coat again.

Tupps Tidbits: 

To remove the tips, pull them apart from the flats (the middle parts), making a “V” shape; then cut directly into the center of the “V.” To separate the wings, pull them apart so the tendon separates, and cut parallel to the drumette right at the tendon. When in doubt, ask the butcher to separate them for you!

We both said that they were not "bad" but probably would not make again. 

This is not a "KEEPER Recipe" at our house!