Crock Pot Chicken and Dumplings

This was soooo yummy!!

4-6 boneless skinless chicken breasts (I used 2 very large ones)

2 tablespoons butter

2 cans cream of chicken soup

1 can chicken broth

1 onion diced

1 tablespoon dried parsley

veggies of your choice (I used a can of green beans, can of corn, and sliced some carrots)

4 grands flaky refrigerator biscuits (I used Bisquick and just followed their dumpling biscuit recipe and just dropped them on the top and let them cook for half an hour.)

Grease bottom of crock pot. Place chicken inside and then butter. Then add your cream of chicken soup, chicken broth, onion, parsley, and veggies. Stir and cook on high for 4-6 hours. 30 minutes before serving take out the chicken and shred it and return to crock pot. Drop biscuits on top of mixture in the crock pot and cook for 30 minutes. Enjoy!!

Hamburger Stew

I made this for dinner and it was very good! I made the EZ Drop Biscuits to go with it. Hit the spot on a cold day!

1 lb. hamburger, browned & drained
1 (16-oz.) bag baby carrots, whole or cut in half
1 lb. bag frozen corn
5 lg. potatoes, quartered & sliced
1 (10.75-oz.) can cr. of something soup (I use mushroom)
1 (10.75-oz.) soup can of water
1 (26-oz.) can tomato soup
salt, pepper, onion powder & garlic powder, to taste

Brown burger with seasonings (can substitute with fresh pressed garlic and 1 diced onion if you wish). Spray a large crock pot with cooking spray. Throw everying in the crock pot and cook on HIGH for 4-5 hours or LOW for 8-10 hours; stirring occasionally. NOTE: I put the carrots in a bowl and microwave them for 3-5 minutes on HIGH to partially cook them because they can sometimes come out a little crunchy yet if not partially cooked ahead of time.

Fantasy Fudge

This is a fudge recipe that Mom has always made. It is my favorite fudge recipe! I have tried others and this one is my favorite. It is definitely very tried and true!

3 c. sugar

3/4 c. margarine

2/3 c. evaporated milk

1 (12 oz.) pkg. chocolate chips (semi-sweet or milk chocolate, whichever you prefer)

1 (7 oz.) jar marshmallow creme

1 tsp. vanilla

1 c. chopped nuts, optional (I do not like nuts in mine)

Combine sugar, margarine and milk. Bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234* (soft ball stage). Stir constantly!! Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, vanilla and nuts, if desired. Stir until well blended. Pour in greased 13x9 in. pan. Cool at room temperature and cut into squares.

Marcia's Cornbread Stuffing

Here is another recipe from my favorite author Marcia Lynn McClure. I am making a GF version of this for Thanksgiving this year!

Cornbread:
2 c. Cornmeal
2 c. Flour
½ c. Sugar
2 t. Salt
6 t. Baking Powder
2 Eggs
½ c. Oil
2 c. Milk
1 t. Black Pepper
4 Fresh Sage Leaves (finely chipped)
1 t. Rubbed Sage
*Note: If fresh sage is unavailable, use 2 t. of rubbed sage.

Combine ingredients and bake in greased 9x13 glass baking dish at 400 for 20-30 minutes. Allow to cool and then crumble cornbread into large bowl and set aside.

Stuffing:
1 Onion (Finely Chopped)
5 Celery Stalks (Finely Chopped)
Leaves stripped from 15-20 Fresh Thyme Branches (or 2-3 t. dried Thyme)
Leaves stripped and chopped from 15-20 Fresh Rosemary Branches (or 2-3 t. dried Thyme)
10-16 Fresh Sage Leaves (Finely chopped) (or 1-2 t. Rubbed Sage)
1-2 t. Dried Marjoram
Water or Warm Turkey Broth to consistency desired. (*I prefer water.)
Salt and Pepper to Taste

Add Marjoram into crumbled cornbread. Next, sauté onion and celery in butter. When onion and celery have sautéed a little, add the fresh herbs and finish sautéing. (If using dried herbs, do not sauté them. Instead, add dried herbs directly into crumbled cornbread with marjoram.) Once vegetables and herbs are finished sautéing, mix them into crumbled cornbread. (If necessary, add salt and pepper to taste—but be careful with the salt. The herbs are strong enough to add flavor and it’s easy to over-salt.) Mix in add ½–1 cup of water (my preference) or turkey broth until stuffing is moist but not soggy. (I find turkey broth can cause the stuffing to taste too strong and overpowers the flavor of the cornbread and herbs.)

Place stuffing in glass baking dish or bowl, cover and heat thoroughly before serving.

Stacey's Chicken Fajita Casserole

I really missed fajitas since Cole and I can't have flour tortillas, so I decided to make a casserole out of it. It is a family favorite now!

4-5 red and green peppers sliced
1 large onion sliced
2 cloves garlic minced
2-3 chicken breast cut in slices
2 pkt. fajita seasoning (if GF, watch ingredient list)
3/4 cup water
1 bag tortilla chips crushed
1-16 oz container sour cream ( I use fat free)
2 cups shredded cheese
salsa, guacamole, olives for topping if preferred

*Saute peppers, onions and garlic in a little bit of olive oil till softened. Put into a separate bowl, and put chicken in pan and cook through till done.
*Add fajita seasonings and water cook till mixed and thickened. Add 3/4 of the container of sour cream and mix in.
*Put 3/4 of the crushed chip mixture in the bottom of a 9x13 pan. Pour fajita mixture over crushed chips, top with remaining crushed chips and put in oven at 350 degrees for 15 min. Take out and sprinkle cheese on and let melt or put back in oven for a minute.
Top with remaining sour cream and desired toppings.
*Enjoy!*

Gluten Free Chocolate Pumpkin Sheet Cake

This can be made not Gluten Free, Just switch for regular flour, and omit the xanthan gum.

Ingredients:

• 1 (22 ounce) can canned pumpkin puree (not pumpkin pie filling)
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 1 1/2 cups apple sauce
• 4 eggs
• 3 cups all-purpose gluten-free flour mix (see note)
• 2 tsp xanthan gum
• 3 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 cup cocoa powder
• 3/4 tsp salt

Directions:

1. In a large mixing bowl, beat pumpkin, sugar, oil, and apple sauce. Add eggs, one at a time, and mix well.
2. In another bowl, combine gluten-free flour, xanthan gum, baking soda, cinnamon, cocoa, and salt. Whisk to fully mix the dry ingredients.
3. Add the dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 12×17-inch baking pan.
4. Bake at 350 degrees F for 30-35 minutes, or until cake tests done. Remove from oven and cool completely.
5. Top with cream cheese frosting, and chopped nuts if desired.

Cream Cheese Frosting:

Ingredients:

• 8 oz. softened cream cheese
• 1/2 cup softened butter or margarine
• 2 tsp vanilla extract
• 2 cups confectioners’ sugar (icing sugar)
• 1 cup chopped walnuts or pecans (optional)

Directions

1. In a mixing bowl, beat the cream cheese and butter (or margarine) and vanilla until light and fluffy. Gradually add the confectioners’ sugar, and mix well. If frosting is still too stiff, add milk, 1 tsp at a time, until desired consistency is reached. Frost cake, and sprinkle with nuts (if desired).

Another Hot Mama joins the family!

We are excited to announce that Six Hot Mamas Cookin' will now become Seven Hot Mamas Cookin'!! Our son/little brother, Wade is marrying a sweet gal, Sarah this week! Sarah loves to bake and will be a great addition to our family and this blog! We couldn't NOT change our name, right?? So be sure to bookmark this page (www.sevenhotmamascookin.blogspot.com) and add us to your blog feeds, so you don't miss any of our great new recipes!
*Note: Facebook won't allow us to change our name, so we will still be found at Six Hot Mamas Cookin on facebook for now.