Every once once in awhile I have somebody tell me they’ve missplaced recipes that I’ve featured in this column, wondering if I could feature them again.
This week is repeat time for two such requests for two, easy fantastic recipes that could easily be your meal bill any evening of the week.
The first is a hearty Chicken and Dumplings recipe and the second a delicious coconut cake without any coconut, both of which couldn’t be any easier to prepare.
The chicken recipe calls for skinless chicken breasts that don’t require any pre-time browning the meat. Everything goes in the slow cooker in sequential order with the end result excellent.
A couple of suggestions. The recipe calls for one chopped onion. I substituted a bunch of the small garden onions, finely chopped, including the green tops, for added color and flavor.
Also, when it comes time to add the tube of biscuits, I cut each into four pieces and dropped them into the broth. Once I had them all in, I took a spoon and made sure they were submerged in the liquid so they were all moist. Of course, they pop back up. But then, put the lid back on tightly and let them finish cooking.
And whatever you do, don’t go heavy on the salt as the cream soups mixed with everything else have a tendency to be a little flavorful on their own.
The coconut cake is the perfect dessert, refreshingly moist.
The key to this recipe is to be sure and use coconut cream and not coconut milk. The cream is thicker and richer and gives the cake a firmer texture, without any of the sogginess.
The frosting comprised of vanilla pudding and Cool Whip, couldn’t have been any easier. I only used a cup and a half of milk when preparing the pudding to give it a little bit thicker consistency. I have since just frosted the cake with Cool Whip, and that is equally as good.
I have also baked the cake substituting a Devil’s Food mix for the white, and I think I personally like that even better; but, whichever one you decide to try, they will both be winners.
Until next time, from my kitchen to yours, happy cooking and baking!
Chicken and Dumplings
4 large boneless chicken breasts
2 cans cream of chicken soup
1 can water
1 onion chopped, or one bunch of garden onions chopped with greens
1 tube refrigerator biscuits
1 tsp. pepper
Salt to taste only
Place chicken breasts and onion in crockpot. Mix canned soup and water together and pour over chicken. Cook on low for about 6 hours until chicken is cooked through. Turn crock pot on high. Cut or tear up biscuits in small pieces and put in crockpot. Cook for about one hour or until dumplings are done.
Coconut Cake (without the coconut)
1 white cake mix
1 cup water
½ container (7 ounces) cream of coconut
Mix the cake mix, eggs, water and cream of coconut together well, about two minutes at medium speed. Bake according to directions on box. Remove from oven and poke holes (with wooden spoon handle) in the hot cake and pour the rest of the container (7 ounces) of cream of coconut over the cake.
Frost when cool by making one package of instant vanilla pudding and mixing it with an 8 ounce tub of Cool Whip. Keep cake refrigerated.