Bethany's Recipe Box

​ Chicken and Dumplings This Chicken and Dumplings is a cozy, comforting classic made even easier with a few smart shortcuts. It has everything you want in a traditional bowl of chicken and dumplings. A creamy, savory broth, tender shredded chicken, and soft, pillowy dumplings. The difference is this version skips the extra steps and still delivers that same warm, homemade flavor. This is truly a shortcut version of chicken and dumplings, designed for busy days when you want something hearty and satisfying without spending hours in the kitchen. Instead of making dumplings from scratch, this recipe uses canned homestyle biscuits, which cook up into fluffy, tender bites right in the broth. It is simple, reliable, and still tastes like the kind of meal you grew up loving. The base of this dish comes together quickly with chicken stock and cream of celery soup, creating a rich and creamy broth with very little effort. As the dumplings cook, they naturally thicken the broth, giving you that...

Fruit & Cream Cheese Danish Course:  Breakfast    Servings:  Serves 6 Author:  Rachael Murray  INGREDIENTS 1 box (2 sheets) puff pastry, thawed  4 oz cream cheese, softened ⅓ cup granulated sugar 1 egg yolk 1 teaspoon vanilla  ¾ cup fresh blueberries  EGG WASH  1 egg 2 teaspoons milk  ICING ½ cup powdered sugar  ½-1 tablespoon milk  ¼ teaspoon vanilla extract  PREPARATION Preheat oven to 375 and line a baking sheet with parchment paper, then set aside. In a medium-sized bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth. Place in fridge until ready to use. Unroll both sheets of puff pastry and cut one sheet in half. Place the half sheet at the end of the whole sheet and pinch seam together with your fingers to create one large rectangle. Set aside extra pastry for another use. Slice off top corners of pastry and continue making angled slices down each side (see photo above for referenc...

 SHRIMP & ARTICHOKE TERESA  2 pounds small peeled shrimp, boiled in salted water (do not overcook)  3 cans of artichoke hearts, drain and dice  medium 1 1/2 cups Hellman’s Mayonnaise (If dry add more mayonnaise)  1 cup of Parmesan Cheese, grated  Shrimp topping:  2 dozen large shrimp, peeled  1/2 pound butter, melted  12 toes of garlic, small diced  Parmesan cheese  Method: Take the 2 pounds of cooked shrimp, chopped artichokes, mayonnaise and Parmesan cheese and mix together well. Place into casserole dish and dip the large shrimp into the garlic butter and place them over the top of the mixture in the casserole dish. Lightly sprinkle Parmesan cheese over top. Place into 375-degree oven and cook until shrimp are cooked on top. (30 to 40 minutes) Submitted by Chef Bill Vrazel Read more at: https://www.sunherald.com/living/food-drink/cooks-exchange/article157926144.html#storylink=cpy

 Growing up, come blackberry season, we kids would scavenge acres and acres of fields in town and yards picking wild blackberries. We would always turn them in to be made into cobbler, but my favorite blackberry delicacy was blackberry milk. It involved mushing up a handful of berries in the bottom of a mug, muddled with a teaspoon or two of sugar then filled to the brim w ice cold milk and stirred to a purple perfection. I saw this recipe online and I'm hopeful it might have a similar taste- which would make blackberry milk available year round! But, nothing beats the original! Ingredients: Blackberry Juice Coconut milk Freeze Dried blackberries Ice \Directions: Add a handful of freeze dried berries to bottom of pitcher Pour pitcher 3/4 full w juice Pour generous splash of coconut milk Fill pitcher w ice, stir, and serve garnished w more blackberries

 Shrimp Spread w/ Crackers Ingredients: 1 8z brick cream cheese, room temp 1/2 C butter, room temp 1/4 C Mayo 1 Cup small shrimp, boiled/seasoned 1 TBS grated onion 2 TSP Lemon Juice  1 1/2 TSP Dried Dill 1 TSP Garlic Powder Combine all ingredients and place in serving dish. Refrigerate at least 2 hours and serve to spread on crackers