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Saturday, October 24, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Friday, October 23, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Thursday, October 22, 2015

Easiest Corn And Potato Chowder

Ingredients

  • Servings: 4
  • 1 (14 ounce) can cream-style corn
  • 1 (10.75 ounce) can cream of potato soup
  • 1 (10.75 ounce) can water
  • 1/2 cup diced ham
  • 2 tablespoons chopped green onion
  • 1 tablespoon chopped fresh parsley
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins

  • stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. remove soup from heat. stir parsley through the soup; season with salt and black pepper.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Wednesday, October 21, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Tuesday, October 20, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Monday, October 19, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Sunday, October 18, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Saturday, October 17, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Friday, October 16, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Thursday, October 15, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Wednesday, October 14, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Tuesday, October 13, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Monday, October 12, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Sunday, October 11, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Saturday, October 10, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Friday, October 9, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Thursday, October 8, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Tuesday, October 6, 2015

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Monday, October 5, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Sunday, October 4, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Saturday, October 3, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Friday, October 2, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Thursday, October 1, 2015

to die for blueberry muffins

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
  • combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
  • bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.