Comfort Food

This recipe was made for me by my friend, Remy. After we had it for the first time, I quickly acquired the recipe for myself and it is one of our faves. We even had it for Christmas Eve dinner this year! And, it was a HIT! Hope you enjoy!Chicken & Dumplings

Rotisserie Chicken

2-3 cans of buttermilk biscuits

4-6 cups of chicken broth

1 can cream of chicken

1 tsp. Nature's Seasoning (or Poultry Seasoning)

1-2 chicken bullion cubes

Pour broth in large pot. Shred chicken into broth. Add extra bullion cube(s). Add seasoning. Bring to boil. Tear biscuits into small pieces and add. Boil 15-20 minutes. Add cream of chicken. Cook on low for 20 minutes. Salt & Pepper to taste.

Not without Mammer!!!

This past weekend, our house was the last stop for our Life Group Progressive Dinner. And, as usual, I underestimated how much work it is to host something at your home! ... Thankfully, Mammer came to the rescue and helped bake, clean and play with a very busy 2 1/2 year old! :) There is NO WAY that I could have done it without her!!!...And, the menu for the desserts included a few old faves and a few new guys!!!...

We had my Gackey's {famous} brownies...
Jeff Davis Pie...
And, the oh so easy, and oh so yummy, Symphony Brownies...

Then, I decided to make my ALL TIME favorite pie. In my cook book that my mom gave me when I got married, it is titled, "Brittney's Favorite Pie!" I don't know why I haven't made it in so long! It is ridiculously good!!!...

Cherry Cream Cheese Pie

1-15 oz can of Eagle Brand Milk

1- 8oz. pkg. Cream Cheese

1 tsp. Vanilla

1/3 cup Lemon Juice

1 can of Cherry Pie Filling

1 Graham Cracker Crust

Soften cream cheese and beat until fluffy. Add milk slowly while beating. Add lemon juice and vanilla and beat. Pour filling into crust. Chill several hours and allow guests to top with cherries if desired.

Then, the cutest little addition to the menu were these Key Lime Cupcakes. I loved how they turned out and they got rave reviews. (Especially from my little man!)

Key Lime Cupcakes

Batter:

1 white cake mix

1 cup less 1 teaspoon water

1/3 cup oil

3 egg whites

1 teaspoon freshly squeezed lime juice

2 teaspoons lime zest

¾ teaspoon green food coloring

Preheat oven to 350 degrees. Mix all ingredients in a bowl with an electric mixer. Beat on medium speed for 2 minutes. Pour batter into 24 lined cupcake tins and bake for 19-23 minutes. Let cupcakes cool completely and frost with key lime frosting.

Frosting:

1 package of cream cheese, softened

1/2 stick of butter, softened

2-3 cups powdered sugar

2 tablespoon lime zest

Lime Juice (to taste)

1 teaspoon vanilla

Cornstarch (if needed)

Combine butter and cream cheese in a bowl and beat until smooth, add zest and vanilla. Slowly add sugar until all is incorporated. (I added cornstarch to thicken) Frost cupcakes and garnish with a lime wedge if desired.