Saturday, April 26, 2008

ITS WHAT'S FOR DINNER

SO LATELY I'VE BEEN REALLY SICK OF WHAT I'VE BEEN EATING LATELY, I'M IN DIRE NEED OF NEW RECIPES! I HAVEN'T FIGURED OUT HOW TO DO A RECIPE BLOG, BUT SOMETIME SOON I'LL GET IT DONE. I FOUND THIS RECIPE ON THE BAG OF BISCUITS I BOUGHT, WELL BRANDON BOUGHT. I USUALLY MAKE MY OWN, BUT I'VE BEEN LAZY LATELY, SO HE BOUGHT SOME, SHAME ON ME. ANYWAY, THIS RECIPE WAS SOOOO EASY, AND SUPER FAST. I WAS DEFINATLY IMPRESSED. IT WAS PRITTY GOOD TASTIN TOO. SO FOR ALL YOU QUICK COOKERS, OR A NIGHT WHEN YOU GOTTA GET SOMETHIN ON FAST, TRY THIS!

QUICK CHICKEN AND DUMPLINGS

2 CANS PROGRESSO RICH AND HEARTY CHICKEN POT PIE SOUP
1 CAN PILLSBURRY REFRIGERATED BUTTERMILK BISCUITS

CHOPPED PARSLE, IF DESIRED

1. IN 10-INCH SKILLET, HEAT SOUP OVER MEDIUM HEAT, STIRRING OCCASIONALY, UNTIL BUBBLY.

2. SEPERATED DOUGH INTO 10 BISCUITS; CUT EACH INTO QUARTERS. PLACE BISCUIT QUARTERS ON TOP OF HOT SOUP. SIMMER UNCOVERED 10 MINUTES.

3. COVER; SIMMER AN ADDITIONAL 8 TO 10 MINUTES OR UNTIL BISCUITS ARE NO LONGER DOUGHY.
SPRINKLE WITH PARSLEY

I MADE THE MISTAKE OF OVERCOOKING MINE, THE BISCUITS DON'T GET BROWN, AND THEY ARE REALLY SOFT WHEN YOU POKE THEM WITH A FORK, SO TASTE ONE TO TELL IF THEY ARE DONE, OTHERWISE THE SOUP STICKS TO THE BOTTOM OF THE PAN AND BURNS. IT WAS STILL YUMMY THOUGH!

2 comments:

Ryan & Rischel said...

Hey, you can join a recipe blog that one of my friends started?? Want to?? It's great, you can check it out on my site.

Jess said...

So I have been meaning to comment for some time, but lately the days have been FLYING!!!! This sounds so yummy! Have you tried anything in the new cookbook yet? It all sounds so good :)