Happy Halloween

Happy Halloween
Our Cuteness Overflows!

Our Cute Little Gift Bags For The Children's Halloween Party!

Fudgy Raspberry Brownie Tower

Fudgy Raspberry Brownie Tower
This Is Our First Product Testing!
Cooking With Calphalon, Non-Stick Bakeware
Dessert Bar Pan
Difficulty: Easy

 Ingredients
(1)  16 oz. can Dancing Deer Baking Co. Fudgy Chocolate Brownie Mix
3 eggs
1 1/2 sticks butter
2 tbsp sour cream
1 tsp instant coffee
1/2 cup raspberry preserve
1 cup fresh raspberries
1 pint chocolate raspberry ice cream

Directions
Preheat oven to 350 Degrees F.  In a large mixing bowl, whisk all the ingredients.  Ladle brownie mixture half way full in the Calphalon Dessert Bar Pan.  Cook for 20 minutes.  Cool on raised rack in the pan.  Serve with Chocolate Raspberry Ice Cream in alternating layers. Garnish with fresh raspberries.
Makes approx. 18 bars

Cooking With Calphalon

Fill To 1/2 Full

Cool In Tray

Review:
This product was excellent!  Cuts the cooking time in half and is perfect for clean edges and leaves a nice crispy edge without drying out the brownies.  Easy removal of the brownies and makes for a quick clean up.  Would be fantastic for bake sales and is great with perfect portion control.  I purchased this product at a Home Goods store for $7.99.

Pumpkin Lasagna

Pumpkin Lasagna
Tis The Season For All Things Pumpkin!
Difficulty: Easy

Ingredients
2 tbsp olive oil 
2 onions, chopped
1 tsp garlic, minced   
2 tsp salt 
1 tsp fresh-ground black pepper 
1 tsp dried sage
1 tsp dried basil
1/2 tsp grated nutmeg 
3 cups canned pumpkin puree (one 28-ounce can) 
1 1/2 cups heavy cream 
1/2 cup ricotta cheese
1 1/2 cups grated Parmesan 
1/2 cup milk 
9 no-boil lasagna noodles (about 6 ounces) 
1 tbsp butter

Directions
Preheat Oven to 400 Degrees F.  In a large nonstick frying pan, heat the oil over medium low heat. Add the onions and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to  high and add  1 tsp salt, 1/2 tsp pepper, 1/2 tsp sage, and 1/4 tsp nutmeg. Cook, stirring, until no liquid remains in the pan, 5 to 10 minutes.  In a medium bowl, mix together 2 cups of the pumpkin, 1/2 cup ricotta cheese, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp sage, and 1/4 tsp nutmeg.   Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the onion mixture over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, onions, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagna, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter and sprinkle 1 tsp of dried basil. Cover with aluminum foil and bake for 50 minutes. Uncover and bake until golden, about 10 minutes.
Serves 6



Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms
A lovely Little Bundle Of Flavors!
Difficulty: Easy

Serve As An Appetizer Or Side Dish!

Ingredients
4 large Portobello mushrooms
1/4 lb. sweet Italian bulk sausage
1/2 yellow onion, diced
1 clove garlic, minced
1/2 cup panko bread crumbs
1 cup shredded Italian blend cheese
salt
pepper

Directions
Preheat oven to 350 Degrees F.  Hollow out mushrooms without destroying the meat of the mushrooms; set aside.  In a skillet on medium heat, sauté Italian bulk sausage until browned and cooked, add onions and garlic, sauté additional 5 minutes until onions are tender.  Toss breadcrumbs into the sausage and onion and let breadcrumbs absorb the juices.  Salt and pepper to taste.   Divide the mixture into 4 and stuff each Portobello with the mixture, sprinkle 1/4 of shredded cheese on each stuffed mushroom.  Place on a baking sheet and cook for 20 -25 minutes until mushrooms are tender.
Serves 2

Honey Spiced Chicken With Orange Sauce

Honey Spiced Chicken With Orange Sauce
Served With Rice Pilaf
Difficulty: Easy

Ingredients
2 tbsp canola oil
2 1/2 to 3 lbs, chicken cut up
1 medium onion, sliced
1 tsp salt
1 tsp paprika
1/4 tsp pepper
1 cup orange juice
1/2 cup honey
2 tbsp lemon juice
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup pitted black olives
1/4 cup cold water
2 tsp cornstarch
Orange slices

Directions
Preheat oven to 390 Degrees F.  Heat oil in a frying pan until hot.  Sear chicken over medium heat until brown on all sides, about 15 minutes.  Place chicken in ungreased baking dish, top with onions.  Sprinkle with salt, paprika and pepper.  Mix orange juice, honey, lemon juice, ginger and nutmeg: pour over chicken.  Add olives and cover, Bake for 1 hour.  Arrange chicken, onions and olive on a platter.  Pour pan juices into a saucepan;  heat to boiling.  Mix water and cornstarch; stir into juices.  Cook and stir until it thickens.  Garnish with cut orange wedges and pour orange sauce on chicken.
Serves 6



Halibut En Papillote

Halibut En Papillote
Cooking In Parchment Allows For A Very Succulent Fish! 
Difficulty: Moderate

Ingredients
2 ( 6-8 oz. ) Halibut filets, skinless and boneless
4 cups fresh baby spinach and baby kale mix, cleaned and dried
1 1/2 cups fresh shitake mushrooms, sliced
1/2 cup green onions, chopped
4 slices of lemon
2 cloves garlic, minced
2 tbsp lemon infused olive oil/ divided
salt
pepper
parchment paper

Directions
Preheat oven to 350 degrees F.  Cut (2) 20 inch sheet of parchment paper, fold each in half and open back up to show crease.  Place 2 cups of fresh spinach/kale mix on the one side starting at the crease, leaving at least 2 inches from the end. Add shitake mushrooms on top of the spinach/kale, lay fish on top, then green onions, garlic, 1tbsp of lemon infused olive oil, salt, pepper and 2 slices of lemon slices.  Fold the other half of parchment paper over the fish so the paper is even with the other side.  Start at the corner and fold in both sides and crease every 1 1/2 inches until you reach the other side.  Then tuck the paper underneath the parcel, so it does not open up during the cooking process.  Cook for 35-40 minutes.  Take out of oven and place parcel onto a serving dish, cut open parcel and serve in the parchment.



It Might Look Difficulty, But Once You Start Folding Its Very Simple To Do!

Serves 2

Trio Of Sliders

Trio Of Sliders
Cheese Steak, Sweet Soy Pork Belly & Egg, BBQ Chicken
Difficulty: Easy

Cheese Steak
Ingredients
2 pretzel slider buns
1 thin slice ribeye steak- cut in two
1 cup onions, sliced
2 slices, American cheese
1 tbsp olive oil
salt
pepper
pinch
garlic powder
Directions
Salt, garlic powder, pepper the ribeye steaks, grill to your preferred doneness.  In a frying pan, place olive oil and sauté the sliced onions until tender.  mound to separate piles of onions then place each slice of cheese on onions.  Cover with lid until cheese starts to melt.  Place cooked steak on bun, place the sautéed onions with melted cheese on top; place top of bun.
Serves 2

Sweet Soy Pork Belly & Egg
Ingredients
2 pretzel slider buns
1/4 lb. whole pork belly
3-4 cups water
2 eggs
oil for frying egg
1 tbsp canola oil
1/4 cup soy sauce
1/4 cup palm sugar or light brown sugar
2 tbsp mirin (rice wine)
1 cup arugula
Directions
In a pot, place water and pork belly, simmer on low heat for 2 hours.  Remove from cooking liquid and place on cutting board; cut into 4 slices, set aside.
In a nonstick frying pan add; 1tbsp of canola oil, soy sauce, palm sugar and mirin on low heat until its nice and bubbly.  Add sliced pork belly and coat on all sides and continue to cook until it starts to caramelize.  In a separate skillet, coat with small amount of oil, fry each egg over easy.  Place pork on bun and place a fried egg on top; place top of bun. Dress with fresh arugula.
Serves 2

BBQ Chicken With Roasted Red Peppers
Ingredients
2 pretzle slider buns
1 1/2 cups cooked pulled chicken
1/4 -1/2 cup, BBQ Sauce
1 cup roasted red peppers, sliced, (jarred is fine)
Directions
In a skillet, place cooked pulled chicken and BBQ sauce and sauté until heated through.  Heat roasted peppers in the same pan.  Place BBQ chicken on bun, then roasted peppers on top; place top of bun.
Serves 2

 

Mango Lassi Zabaglione

Mango Lassi Zabaglione
Flavor Combinations From India And Italy!
Difficulty: Easy

Jeni's Ice Cream Is A Local Vendor, You Can Use Another Brand To Substitute.

Ingredients
2 cups fresh mangos, cubed
1/2 pint Jeni's Mango Lassi Frozen Yogurt, melted
1 egg yolk
1/4 cup heavy cream
1 tbsp Marsala wine

Directions
In a double broiler/ bain marie, whisk together melted mango yogurt, egg yolk, heavy cream and Marsala wine, place over boiling water and whisk continuously until the it start to thicken, approximately 15 minutes.  Remove from heat, and let it cool to room temperature before placing in refrigerator for an hour before using.
Place 1/2 cup of cubed mangos into dessert dish and place 2-3 tbsp of Mango Lassi Zabaglione on top.
Serves 4

Egg and Soldiers

Egg And Soldiers
This Is A Fantastic Breakfast On The Fly!
Difficulty: Easy

Ingredients
1  slice  bread, toasted  
butter 
1 egg

Directions
Toast and butter bread, slice into 4 strips.  Boil egg in water for 3 minutes.  Remove egg and place in egg holder, tap the top of egg and peel shell enough to expose the top of egg.  Slice across top of egg to expose egg yolk, salt and pepper. Dip toast into egg yolk!
Serves 1



Orange And Rice Salad

Orange And Rice Salad
Delicious As Main Meal Or A Side Dish!
Difficulty: Easy

Ingredients
3 cups, cooked long grain white rice
5 oranges/ segments~supremes
1/2 cup green onions, chopped
1/2 cup chopped pecans or cashews
1/2 cup feta cheese crumbles
3/4 cup picholine olives
juice of 2 oranges
1 tbsp white wine vinegar
2 tbsp honey
1 tbsp grained Dijon mustard
3 tbsp olive oil
salt
pepper

Directions
Cook rice according to directions to yield 3 cups of cooked rice.  In a mixing bowl, whisk together juice of 2 oranges, white wine vinegar, honey, Dijon mustard, olive oil, salt and pepper.  Add hot cooked rice to the vinaigrette mixture, toss rice until well coated, the rice will absorb the liquid quickly.  Cool rice slightly before folding in the orange supremes, chopped green onion, feta cheese, picholine olives and pecans. Adjust seasoning to taste.  Serve immediately, best served at room temperature.
Serves 4

 



Bucatini With Italian Sausage

Bucatini With Italian Sausage
A Very Rustic, Hearty & Flavorful Dish!
Difficulty: Easy

Ingredients
1 package Bucatini pasta, cooked according to directions.
3 fresh sweet Italian sausages, cooked and sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
1/2 large yellow onion, sliced
2 baby eggplants, cubed
4 cloves garlic, sliced thin
1/2 cup kalamata olives, pitted and halved
2 cups of fresh marinara sauce
10 fresh basil leaves, whole
2 tbsp fresh oregano leaves
3 tbsp butter
4 tbsp olive oil
salt
pepper

Directions
In a large skillet, add olive oil and butter, sauté eggplant first for a few minutes, then add; onions, green pepper, red pepper and garlic.  Cook vegetables until slightly tender. Add basil leaves, oregano, marinara sauce, kalamata olives, salt and pepper and simmer for additional 5 minutes.  Add cooked sausage and cooked and drained pasta, then toss and cook for additional minute so the marinara sauce reduces and coats all the pasta.  Adjust seasoning to taste.
Serves 6

Queso Dip

Queso Dip
Just Like Your Favorite Mexican Restaurant!
Difficulty: Easy

Ingredients
1  lb  Land o' Lakes white American cheese  
2 (4 ounce) cans diced green chilies, undrained  
1  cup heavy cream

Directions
Simmer all on the stove in a saucepan until smooth. Can be placed under broiler for 45 seconds to get it hot and bubbly just before serving Serve in oven proof bowls and serve with Mexican Style corn chips.
Serves 6-8



Sweet And Sour Pork Meatballs

Sweet And Sour Pork Meatballs
Serve As A Meal Or An Appetizer!
Difficulty: Moderate

Meatballs
Ingredients
1 1/4 lb. ground pork
1/4 lb. fresh shitake mushroom
1/2 red onion chopped
2 tsp garlic pressed
1/2 tsp fresh grated ginger
1/2 cup panko bread crumbs
1 egg
1/2 tsp black or white pepper
1/2 tsp salt
1/2 tbsp sesame oil
2 tbsp canola oil

Directions
Preheat oven to 420 Degrees F.  In a large skillet, add 2 tbsp of canola oil and shitake mushrooms, chopped red onion.  Cook for 6-8 on medium heat until the mushrooms and onions are sweated down.  Cool completely and put into a food processor and pulse until finely minced.  In a large mixing bowl, add ground pork, cooked and minced shitake mushrooms and onions, garlic, ginger, panko, egg, black pepper, salt and sesame oil.  Use your hands to mix.  you will need to mix for at least 5 minutes.  This will be one of the rare times that over mixing is a good thing!  Shape into golf ball size meatballs and place on a baking tray and bake for 25 minutes.  Take out of pan and place meatballs into the Sweet and Sour mixture (recipe below) and finish cooking the meatballs in the sauce for an additional 20-25 minutes on a low simmer with lid on
Serve over Hot rice or as appetizers.
Serves 4

Sweet And Sour
Ingredients
Cooked hot rice, serving for 4
1 tbsp oil, or butter
1 cup water
2 cups carrots, peeled and cut on diagonal
1/2 large red onion, quartered
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
2 cloves garlic, minced
2 cups, canned large chunk pineapples, reserve liquid
3/4 cup brown sugar, packed  
2 tbsp apple cider vinegar  
1 tsp lemon juice  
1 cup ketchup  
2 tbsp soy sauce
3/4 cup, reserved pineapple liquid
1 heaping tbsp cornstarch
1/2 cup apple juice or apple cider

Directions
In a wok or a large deep frying pan with lid on medium heat; add oil and sauté carrots, onions, red and green peppers for a few minutes.  Add water and place lid and allow the vegetables to steam for 3-4 minutes, when water evaporates, add rest of the ingredients except cornstarch and apple juice.  Mix thoroughly, bring up to a slight boil.  Mix in a small bowl, cornstarch and apple juice to create a slurry.  Drizzle the slurry into the sweet and sour mixture until it start to thicken, then lower temperature before placing meatballs into the sauce.

White Chocolate Blueberry Swirl Panna Cotta

White Chocolate Blueberry Swirl Panna Cotta
A Beautiful, Creamy And Delicate Dessert!
Difficulty: Easy

Ingredients
1  (1/4-oz.) envelope unflavored gelatin 
1 1/2 cups cold milk, divided 
1 cup  whipping cream 
1/2 cup white chocolate chips 
1/4 cup sugar
1/2 cup blueberry preserve

Directions
Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. Cook whipping cream, white chocolate chips, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until chocolate is melted and sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in remaining 1 1/4 cups milk.  In a small pot, melt blueberry preserve on low heat until it turns into liquid.  Strain preserve of any lumps.
Pour Panna Cotta mixture evenly into 4 to 6 (8-oz.) ramekins. Swirl in 2 tsp of the strained blueberry preserve; Cover and chill 24 hours. Garnish with fresh blueberries.
Serves 4-6

Sunday Pot Roast

Sunday Pot Roast
This Recipe Is A Family Favorite!
Difficulty: Easy

The Roast Is Fork Tender!

Ingredients
6 lb. chuck roast
5-6 medium carrots, peeled and cut
5-6 celery, peeled and cut
1 onions, quartered
8 medium red potatoes, halved
4 cloves garlic, minced
1 tsp thyme
salt
pepper
olive oil

Directions
Preheat oven 380 Degrees F.  In a large deep pan (I use disposable aluminum pan for easy clean-up)  Place chuck roast in pan. In a large mixing bowl add vegetables, garlic and drizzle oil to coat; toss and place in pan surrounding the chuck roast.  Sprinkle with salt, pepper and thyme.  Use foil to cover pan and seal the edges.  Cook for 3 hours and remove foil and add Brown Gravy (recipe below) over all the pot roast and place back in oven without foil cover and cook for additional 1 1/2 hours.  Remove roast and vegetable from baking pan without gravy to a serving platter.  You can use the pan gravy, minus the excess fat as the gravy for the Pot Roast.
Serves 4-6

A Chuck Roast Is The Perfect Cut Of Beef For This Recipe.

Brown Gravy
Ingredients
2 cups water  
2 tsp Better than beef bouillon  
1/4 tsp ground black pepper  
1/4 tsp Kitchen Bouquet  
2  tbsp butter  
1/2 tsp garlic powder  
1/4 tsp onion powder  

Thickener
2  tbsp cornstarch  
3  tbsp cold water

Directions
Boil all ingredients in a pot together, except for thickener.
Once the mixture boils, mix the cold water and cornstarch into a slurry paste in a small bowl. You may need to add a tiny bit more water, but it should be the consistency of runny glue.  Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring. Remove from heat and let cool to thicken more.



Tropical Oatmeal Brulee

Tropical Oatmeal Brulee
Something Sweet Anytime Of The Day!
Difficulty: Easy

Serve For Breakfast Or Dessert!

Ingredients
1 cup Irish steel cut oats
4 cups water
1 tbsp butter
1 tsp vanilla extract
1/2 cup shredded coconuts
1/2 cup golden raisin
1/2 cup pineapple, diced
1/2 cup walnuts, chopped
2 tbsp brown sugar
white sugar to brulee

Directions
In a medium pot, add 4 cups of water to a rolling boil.  Add Irish oats and stir and lower heat to simmer and cook for 30 minutes; stir occasionally.  Once oats are cooked, add butter, vanilla extract, shredded coconuts, golden raisins, pineapple, walnuts and brown sugar; mix thoroughly.  Place oatmeal in serving bowls, cool off top of oatmeal too warm, sprinkle each bowl with 1/2 tbsp white sugar, then use a brulee torch to melt the sugar.  As the melted sugar cools it will harden.  Serve soon as the sugar hardens.
Serves 4

Shrimp Pad Thai

Shrimp Pad Thai
A Classic Dish Of Thailand!
Difficulty: Moderate

Ingredients
8 oz. Thai rice noodles or enough for 2 people
12-15 small to medium raw shrimp, cleaned and deveined
1 tbsp. soy sauce
4 green onions, sliced (keep white separate from green)
3-4 cloves garlic, minced
1 tsp. grated ginger
1-2 fresh red or green chilies finely sliced
1 egg
2-3 cups bean sprouts
handful fresh coriander/cilantro leaves
1/3 cup dry roasted unsalted peanuts, chopped
2-3 Tbsp. vegetable oil for stir-frying (e.g. coconut, peanut, corn, sunflower, etc...)
lime wedges

 Pad Thai Sauce
Ingredients
1 to 1 1/2 tbsp. tamarind paste (available at Asian/Indian food stores)
1/4 cup chicken stock
3 tbsp. fish sauce 
1 tbsp. soy sauce
1 tsp. chili sauce, or 1/3 tsp. cayenne pepper, to taste
1/8 tsp. ground white pepper
3-4 Tbsp. palm sugar or brown sugar

Directions
Bring a large pot of water to boil, then switch off heat. Dunk in noodles and soak 5-6 minutes, or until noodles are limp but still firm. Tip: The noodles must remain slightly undercooked at this stage, as they will be fried later.  Drain and rinse thoroughly with cold water. Set aside.
In a small bowl or cup, combine all Pad Thai Sauce ingredients (note that if your tamarind paste is very thick, only add 1 Tbsp). Taste-test the sauce, looking for a very strong-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.
Heat a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add the white parts of the onion (reserve green parts for serving), plus garlic, ginger, and chili. Stir-fry 1 minute.
Add shrimp and continue stir-frying 2-3 more minutes, or until shrimp are pink.
Push ingredients aside, making room in the center of your wok/pan and crack in the egg. Stir-fry quickly to scramble.
Add the noodles and drizzle over 1/3 of the Pad Thai sauce. Using 2 utensils and gently toss, stir-fry everything together. Keep heat between medium and high, you want it hot enough to cook the noodles, do not burn the noodles. Add more sauce every 30 seconds as the pan/wok dries out. Continue stir-frying until sauce is gone and noodles begin to get sticky and glossy and taste chewy, approx. 8-10 minutes.
Turn off heat. Fold in bean sprouts and taste-test. Adjust seasoning to suit your taste. Sprinkle over the green onion, nuts, and coriander/cilantro, and garnish with lime wedges .  Squeeze lime wedge over noodles before serving.
Serves 4



Penne Pasta Salad With Smoked Gouda

Penne Pasta Salad With Smoked Gouda
This Is A Wonderful Pasta Salad To Go!
Difficulty: Easy

Ingredients
1 Box Penne Pasta, (cooked, drained, cooled)
2 cups smoked Gouda cheese, cubed
2 cups grape tomatoes, halved
1 bag, prewashed baby spinach
1 cup mayonnaise
2 tbsp lemon infused olive oil
2 cloves garlic, pressed
fresh cracked pepper
salt

Directions
Cook pasta according to directions, drain and cool off.  In a large mixing bowl add mayonnaise, lemon infused olive oil, garlic and mix.  Add cooled pasta, spinach, tomatoes and Gouda cheese.  Toss all ingredients until well coated, then add salt and pepper to taste.  Place Penne Pasta in glass jars, mason jars ext... and chill for a few hours.  Can be taken to lunch the following day!
Serves 6



Pumpkin Butter Bars

Pumpkin Butter Bars
What Better Way To Start October!
Difficulty: Easy

There Are So Many Ways To Use Canned Pumpkin!

Ingredients
4 eggs
2 tsp vanilla extract
1 2/3 cups granulated sugar
1/2 cup vegetable oil
3/4 cup butter, melted
15 ounce can pumpkin
2 cups sifted all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
pinch of nutmeg
1 tsp pumpkin spice
1 tsp salt
1 tsp baking soda
confectioners sugar for dusting

Directions
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, vanilla extract, sugar, oil, butter and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, nutmeg, pumpkin spice, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan, or larger pan for thinner bars.  Bake for 30 minutes. Let cool completely before dusting with sugar. Cut into bars.
Yields 24 bars

Chicken And Dumplings

Chicken and Dumplings
A Recipe That's Warm And Comforting For The Fall
Difficulty: Easy

Ingredients
3 cups of cooked chicken, breast, thigh meat
1 cup red potatoes, chopped
1 cup carrots, sliced
1 onion, chopped
1 cup celery, chopped
1 cup frozen corn (optional)
3 tbsp flour
3 cups chicken broth
2 cups of milk
salt
pepper
1/2 tsp dried thyme
1 tsp garlic powder
3 tbsp olive oil
2 tbsp unsalted butter

Dumpling
Ingredients
2 cups bisquick
1 cup milk

Directions
Sauté all the vegetables in olive oil and butter until tender, sprinkle flour until well incorporated, slowly add broth and milk until it starts thicken.  Add cooked chicken; add seasonings to taste, simmer.  In a separate bowl; add Bisquick and milk and mix (should look like sticky biscuit dough).  Add dollops of dough onto the chicken mixture, cover and simmer for 20 min until dumpling rise like a pillow.
4 servings