DUMPLINGS

Ingredients:

4 large celery stalks
1 onion
1 cup carrots
1 cup bisquick mix
1 cup self rising flour
2 cans swanson chicken broth
2 tsp dried chives
1 tsp parsley
3/4 cup milk
1/2 cup milk
3 tbs butter
1 tbs vegetable oil
2 tbs flour
pepper
garlic salt

Slice celery, onion, and carrots. Mix bisquick, self rising flour, chives, parsley, and 3/4 cup milk. Add vegetables to oil and butter over med high heat. Add garlic salt, pepper to taste. Saute until vegetables are almost tender. Add 2 tbs flour and 1/2 cup milk. In large pot pour in chicken broth and bring to a boil. Add sauted vegetables to boiling chicken broth. Add in by spoonful your bisquick mix. Cover tightly and simmer for 10 minutes.

*Instead of using self rising flour you can use 2 cups bisquick mix instead. I only had 1 cup of bisquick left and had to improvise. The self rising flour made huge fluffy dumplings though. ;) I got huge praise from my mother who told me that she's had a lot of dumplings in her day and mine were by far the best she's ever had even over her aunt's from back in the day. I'd like to thank Rachel Ray for making a similar recipe on her show last week and making me want to make dumplings.

CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP

After having several restaurant versions, this is still my favorite.

*the only change I made was choosing a black bean & corn salsa and tostitos chips for the top

6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cans (14 oz. each) chicken broth
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
1 cup frozen corn
1 cup KRAFT Shredded Cheddar Cheese
make it
HEAT oven to 400°F.

CUT 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.

SERVE topped with cheese and tortilla strips.

BROCCOLI CHEESE SOUP

BROCCOLI CHEESE SOUP

Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Ingredients

1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.