Let It Burn

(forgot to take a pic, so here it is in tupperware for tomorrow's lunch :) ) My family loves this meal!! Diana's Crockpot Chicken and Dumplings Feel free to substitute any ingredients you wish, and increase/decrease amounts for the size of your family! 4 boneless/skinless chicken breasts (frozen works fine) 2 tablespoons of butter 2 (10.75 oz) can of cream of chicken soup 3 1/2 cups of chicken broth 1 large sweet onion, finely diced 1 1/2 cups corn 3-4 stalks celery, diced 4-5 large carrots, diced 3/4 tsp thyme 1/4 tsp black pepper 1/2 tsp sea salt Directions:  For the dumplings use 1-2 large cans of Pillsbury Buttermilk Biscuits (non-flaky). My family likes lots of biscuits, but one can works also. 1. EXCLUDING THE BISCUITS, put the chicken in the bottom of the crockpot and top with all other ingredients in any order. 2. Cover and cook on LOW for 8 hours or HIGH for approximately 5 hours. 3. About an hour before serving, remove chicken an...

Approximately 3 lb. apples ( I actually just filled the crockpot, which might've been closer to 10lbs or more) peeled, cored, and sliced. You can also just quarter them if you'd like. My Pampered Chef peeler/corer/slicer does it all for me :) 3 cups sugar 2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. allspice 1/2 tsp. cloves Dash of salt Peel, core, and slice apples (sweet or tart, doesn't matter!). Break them in pieces with your hands and place the apples in a slow cooker.  In a medium bowl, mix the sugar and other seasonings. Pour the mixture over the apples in the slow cooker and mix around a bit as you can. Heat on low for about 12 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. If apple butter has too much liquid, cook on high until thickened (uncovered). Stir often as butter thickens to prevent scorching. Store in refrigerator for u...

My blog has been sleepy lately and that's because life has been anything but! A few weeks ago Craig and Jacob went on a Royal Rangers (like a Christ centered Boy Scouts) father-son campout. They had a huge amount of fun but also unfortunately had a too close encounter with a hornet's nest. Craig was stung about a dozen times and Jacob 3 or 4 times. When they came home on a Sunday they both entered the house with their left eye nearly swollen shut. No kidding. I thought, "what the????? And why didn't Craig mention they both got punched!" Craig said they woke up Sunday morning both looking like that and feeling much worse than they did on Saturday when the stings actually happened. Weird. Things progressively got worse for Craig. He looked worse and worse and the bee stings, all over his body and head, continued to swell, redden, and get more itchy. It was terrible! Jake's also wasn't improving much although we'd been icing the stings and giving plenty...

This is a meal I make fairly regularly. Very easy and inexpensive ingredients- just about everything is fresh and my family loves it! It also makes your house smell delish while it's cooking and serves great the next day as leftovers. Diana's Potato, Chicken, and Corn Chowder for the Crockpot 1 sweet onion (vidalia, Maui sweet, or walla walla) 2 celery stalks 3 carrots 3-7 russet potatoes, not peeled (amount depends on the size of your crockpot) 2 Cups frozen corn 1/8 tsp black pepper 1/2 tsp garlic powder 1/4 tsp onion powder 1/4 tsp salt 3/4 tsp flat leaf parsley, chopped 3 tsp Better Than Bouillon low sodium chicken bouillon 3 Cups water (that's a Reynold's crockpot liner, available at your local grocer) Chop all fresh veggies and add to crockpot. Add frozen corn. Add seasonings, bouillon, and water, no need to stir. Cover with lid and turn crockpot to low heat for 3 hours. At 3 hours stir the soup and turn to high. Check soup after 1 hour to see if...