As Promised...

Here are a few tasty recipes I've discovered in the last few weeks. I thought I'd share with you!

Chicken Wild Rice Soup
(from my friend Stephanie)

5 2/3 cups water
1 package (4.3 ounces) long grain and wild rice mix (I used Rice A Roni)
*This contains the rice as well as a seasoning packet...you'll need both!
1 envelope chicken noodle soup mix
1 celery rib (chopped)
1 medium carrot (chopped)
1/3 cup chopped onion
2 cans cream of chicken soup
1 cup cubed cooked chicken (I boiled a chicken breast then shredded it)

In large saucepan, combine the water, rice, rice seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Stir in celery, carrot and onion. Cover and simmer 10 minutes.

Stir in chicken soup and chicken. Cook 8 minutes longer or until the rice and vegetables are tender.

*So easy, and so tasty! I think this soup is even better the second day...or make a bunch and freeze it in individual servings to take for lunch.

Jessica Simpson's Chicken and Dumplings
(from the Rachel Ray Show via my friend Katie)

3 cans reduced fat crescent rolls
1 rotisserie chicken, skin discarded and meat removed
1 can reduced fat cream of chicken soup
1 can reduced fat cream of mushroom soup
1 cup low sodium chicken broth

Preheat oven to 400. Roll out cans of crescent rolls and tear apart diamond shapes. Place a generous amount of rotisserie chicken into each diamond, fold over, and press edges together to make dumplings. Continue doing this until you fill the bottom of a 9x13 dish with one layer of dumplings. Take remaining crescent rolls and cut into thin strips.

Pour the cream of chicken over the dumplings, followed by the cream of mushroom and chicken broth. Place crescent roll strips in a criss-cross pattern on top and season with salt and pepper.

Bake ~30 minutes until the dumplings are tender and cooked through, and the top is bubbly and brown.

*This is no where near as good as my Nana's chicken and dumplings, but it's pretty good for a quick and easy meal!

Candy Bar Fudge
(From Vicki's open house)

1/2 c. butter, softened
1/3 c. baking cocoa
1/4 c. brown sugar, packed
1/4 c. milk
2 1/2 c. powdered sugar
1 t. vanilla extract
30 caramel candies, unwrapped
2 T. water
2 c. unsalted peanuts
1/2 c. milk chocolate chips

Combine 1st 4 ingredients; microwave on high for 3 minutes or until boiling, stirring after 1 minute. Stir in powdered sugar and vanilla. Pour into buttered 8x8 dish and set aside.

Heat caramels and water on high for 2 minutes or until melted, stirring after 1 minute. Stir in peanuts. Spread over chocolate mixture, set aside.

Microwave chocolate chips on high until melted. Pour evenly over caramel layer. Refrigerate until firm. Cut into squares.

*These are SOOOO much better than a Snicker's bar! And the whole thing can be done in the microwave...what's not to love? Tip from me: Line baking dish with parchment paper so you can lift the bars out before cutting them...it will make cutting them much easier!

Paula Deen's Pimento Cheese
(from Mrs. Paula Deen via my cousin Julie)

1/2 teaspoon Paula Deen's house seasoning (see recipe below)
1/2 c. mayonnaise (I used Hellman's light)
1 c. grated Monterey Jack Cheese
1 c. grated Cheddar Cheese
1-3 oz. package of cream cheese (I used low fat and the recipe was still yummy!)
2-3 Tablespoons pimentos, smashed or diced
1 teaspoon grated onion
Cracked black pepper

Using an electric mixer, beat cream cheese until smooth and fluffy. Add remaining ingredients and mix well.

*This is so tasty on crackers, a sandwich, or on cut up veggies. It's best on the second day!

I hope you enjoy these recipes as much as I did! If you try them, let me know what you think. Happy eating!