Lipton's Crock Pot BBQ Chicken and Drop Biscuits

I made this for dinner when we were snowed in last night. It was a big hit!

Ingredients:
3-5 Boneless, skinless chicken breasts
3/4 c BBQ sauce
3/4 c brown sugar
1 packet Lipton's dry onion soup
1/4 c water
1/8 tsp ground cayenne pepper

What to do:
1. Spray crock pot, put chicken breast in
2. In a small bowl, mix the rest of the ingredients.
3. Pour over chicken
4. Cook on low for 5-6 hours or until chicken is cooked through

Serve with brown rice and Drop biscuits (listed below)

Drop Biscuits:

Ingredients:
2 c all purpose flour
1 tbsp baking powder
2 tsp sugar
1/2 tsp cream of tarter
1/4 tsp salt
1/2 c melted butter
1 c milk

Directions:
1. Preheat oven to 450 degrees.
2. In a large bowl, combine flour, baking powder, sugar, cream of tarter, salt.
3. Stir in butter and milk. Combine until just moist.
4. Drop batter by the spoonful onto greased baking sheet
5. Cook in preheated oven until golden brown around the edges (8-12 minutes)

Chocolate and Peanut Butter Sandwich Cookies

Another amazing cookie recipe for Christmas baking! Can you tell I like the chocolate and peanut butter combo??

Ingredients:

Cookies:
2 eggs
1/2 c vegetable oil
1/4 c flour
1 box Devil's Food Cake Mix

Frosting:

4 oz cream cheese, softened
3/4 c smooth peanut butter
1 tsp vanilla extract
2 1/2 c powdered sugar
3 tbsp milk

Directions:

Cookies:
1. Preheat oven to 350.
2. Lightly whisk eggs and oil in a small bowl.
3. Mix in flour and cake mix until well blended. Lick the spoon.
4. Roll into 1 inch ball and bake 8-10 minutes.
5. Cool completely on a wire rack.

Frosting:

1. Beat cream cheese, peanut butter, and vanilla.
2. Add in powdered sugar and beat until smooth.
3. Add in milk a little at a time and beat until desired consistency. Taste test. It will taste wonderful, but you should just MAKE SURE (wink, wink).
4. Add a spoonful of frosting onto one cookie and top with another cookie. Repeat until all cookies are used.

Muddy Buddy Cookies

Have you ever had Muddy Buddy Mix? (Also commonly know as Puppy Chow or White Trash...) Well imagine this in the form of a COOKIE. That's right, a cookie. Below is the recipe for quite possibly the best cookie you've ever eaten. Get ready!

Ingredients:

For the cookie:
2 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
2 sticks butter, softened (no one said they were diet cookies.)
1 c peanut butter
1 c brown sugar
3/4 granulated sugar
2 eggs

For the coating:
1 stick butter
2 c chocolate chips
1 tsp vanilla extract
powdered sugar for rolling

Directions:
1. Preheat oven to 350 and grease 2 pans or line with parchment paper.
2. In a small bowl, whisk the flour, baking soda, baking powder, salt, and nutmeg.
3. In a large bowl, beat butter until smooth, then add peanut butter until and beat until well blended.
4. Beat in sugar and then eggs, one at a time.
5. Gradually beat in the dry ingredients.
6. Roll into 1 inch balls and place on cookie sheet. Use a fork to make criss cross pattern on top.
7. Bake about 12 minutes or so.

Coating:
1. While the cookies are cooling, melt the butter with the chocolate chips in a microwave safe bowl.
2. Stir until smooth, then add vanilla.
3. After cookies have cooled, dunk them in the chocolate mixture.
4. Roll each in powdered sugar.

Bisquick Chicken and Dumplings

These chicken and dumplings are super easy and very delicious! I made them last night to warm us up in the snow and Jeremy requested that we have them at least twice a week from now on. We might get a little sick of them, but at least I know he liked them! Give them a try and see what you think. This recipe made enough for 4 large bowls.

Ingredients:

Soupy part:
3 boneless, skinless chicken breasts
32 oz chicken or vegetable broth
1/2 c milk

Dumplings:
2 c Heartsmart Bisquick mix
9 tbsp milk

Instructions:
1. Put boneless, skinless chicken breasts in large pot, cover with broth. If chicken is not totally covered, you may need to add a little water too. Cook chicken until tender and no pink is left.

2. Remove chicken from broth. Shred chicken into bite sized pieces and return to the broth. Careful not to burn yourself on the hot chicken! It did just come from boiling water, you know.

3. Make the dumplings. To do this, put 2 c Bisquick into a bowl. Add in 9 tbsp milk. Stir until well blended. Coat hands with flour (this will prevent the dough from sticking to your hands) and roll dough into 1 in balls.

4. When all the dough is rolled, bring the broth back to a boil. Once boiling, drop each dumpling one by one into the broth. Make sure each dumpling fully submerges at first. They will pop back up, but that is ok!

5. When all the dumplings are in the pot, add 1/2 c milk. Gently poke the dumplings back down again but DO NOT STIR. This will cause the dumplings to fall apart and that's no fun, now is it? Reduce the heat to medium low and allow the dumplings to cook for 10-15 minutes. You may want to cover them after the first 7 minutes or so.

6. Once the dumplings are starting to cook and solidify, THEN you can stir to make sure the chicken doesn't stick to the bottom. But don't get too vigorous with this! Add salt and pepper to taste and serve! Yummy!