*originally published in my cooking blog “One Bite at a Time: From My Kitchen to Yours”
When I first published this recipe my dear Mother In Law, Margaret, was still alive and well and happy. Sadly, we lost Margaret six years ago to cancer. This blog post is dedicated to her memory. We still love and miss her so!
*this post was originally published on my cooking blog, One Bite at a Time: From My Kitchen to Yours
Who doesn’t love Amish Friendship Bread, buttttt, you have to admit dealing with the “starter” mix is a bit of a pain! And you just get stuck with it going on and on and on, until you finally throw the stuff out, which always makes me feel a little bit guilty for some reason!
So not to sound “unfriendly” but I went searching for a non-starter Amish Friendship bread recipe and this is what I found. I just made this bread this morning and sampled it a little bit ago….soooo good!!!!!
3/4 cup sugar
3/4 cup milk
3/4 cup flour
1 cup oil
1/2 cup milk
3 whole eggs
1 teaspoon vanilla extract
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
2 boxes instant vanilla pudding (the smaller ones or 1 large one)
1 cup chopped nuts (optional)
Preheat oven to 325 F. Mix “starter” ingredients, then add oil, milk, eggs and vanilla, mix well. In a separate bowl mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding and nuts. Add dry mixture to the liquid mixture and mix thoroughly.
Pour into two large well greased loaf pans, one bundt pan or 48 muffin tins. Bake for one hour or until done, muffins will take 30-35 minutes.
Cooking is a form of “crafting” right?? I love to cook and mac and cheese is one of my all time favorite dishes. This is my oven recipe, I also have a crock pot version but to be honest this is my favorite one. I originally posted this recipe on a cooking blog I had back in 2010. I’m reposting it over here for your viewing and cooking pleasure! (My kids LOVE this dish, well, not ALL my kids. My youngest twin will only eat Kraft mac and cheese from a box and refuses to touch this, but the other two love it!)
A little back story before I share the recipe. My version of this recipe is based on the mac and cheese that the Michigan Cafe at the Henry Ford Museum (Greenfield Village) in Dearborn used to serve. I – loved – that – stuff! It was soooooo good! For one thing they used Cellentini pasta which I’d never seen before and I thought that was mega cool. But the best thing was all the cheese, big gooey, stretchy chunks of sharp cheddar cheese that clung to the swirly pasta. Oh my gosh, I would go into a food coma!
Back home I was determined to find a copy cat recipe and quickly started searching for one. But I couldn’t find one, so I just took an old mac and cheese recipe and gave it a nice Henry Ford Museum twist (ha ha!) and this is what I came up with! I’m happy to say it tastes just like what I got at the Michigan Cafe.
That’s the good news. Now for the bad.
On my last visit to the Michigan Cafe, after years of not visiting, I eagerly ordered up a nice big bowl of that classic mac and cheese. I could not wait to dive in again and find all that glorious cheese. Only to find…they changed the recipe! Apparently the folks at the Michigan Cafe caved to the health food craze (which I think mac and cheese should be exempt from!) and reworked the recipe and made it taste like….well… like blech!
Now some people might like it. It does still have the Cellantini, so that’s a definite plus! But the ooey gooey stringy cheese chunks are gone, replaced with a soupy kind of white sauce with lots of pepper. Yuck. Even my eight year old son, who is a mac and cheese connoisseur, would not touch the stuff. And my Kraft girl? You don’t even want to know what her reaction was!
So that’s my sad mac and cheese story. You can’t get the good stuff at the Michigan Cafe anymore, so make this instead! I promise you’ll love it!
Good evening everyone! This is a different kind of post, not a crafty one, but a favorite recipe I wanted to share! My family LOVES this dish, it’s an awesome “comfort food” meal that doesn’t last long in this house. Even my fifteen year old loves this and she is the pickiest eater ever!
So here is my recipe for Chicken and Dumplings!
First you need some chicken, you can use leftover rotisserie chicken, canned chicken, whatever. What I like to do is to take a couple boneless, skinless chicken breasts and poach them prior to preparing the recipe. This is super easy to do and you can do this for other recipes as well.
Poaching chicken in the oven:Preheat your oven 375 degrees and place however many chicken breast you are using (for this recipe I do 2) into a glass casserole dish. Sprinkle the chicken with chicken seasoning, or your favorite seasonings and cover tightly with foil. Place the chicken in the oven for 30 minutes. The chicken will poach in it’s own juices and be perfect! Let the chicken cool then shred it to use in the recipe.
Chicken and Dumpling Recipe:
2 cans Pillsbury Crescent Rolls
2 cans Campbell’s Cream of Chicken Soup
1 can Campbell’s Chicken broth (do not mix with water, use as is)
Preheat oven to 400 degrees. Spray 9 x 13 glass baking dish with non stick cooking spray. Open and unroll crescent rolls one at a time and place about 1 tablespoon of the shredded chicken on the widest part of the “triangle”. Roll this up to form a little “biscuit” making sure to cover all the chicken with the dough. Place seam side down in baking dish. Continue with rest of chicken and rolls.
In a large mixing bowl whisk together the 2 cans of soup and one can of broth. Pour this mixture over the dumplings, making sure to cover them all.
Place in oven and bake 30-40 minutes until done. Serve with mashed potatoes, rice, or noodles. Serves 4-6.
Your house will smell wonderful and your tummies will thank you! Now if you’ll excuse me I’m going to dig in!!!
Have a great evening!