The Forgotten Itch….

With all my careful planning, with all the thought I had put into yesterday’s entry, I regretfully say that there was something I forgotten to include in my list that is quite embarrassing.

The Itch of Cooking.

*blushes* Yes, I have to say, I forgot to include cooking on my list! (But in my defense, I was trying to avoid thinking of food to make sure I wouldn’t become hungry before dinner! *laughs*)

What would my blog be like if I didn’t include recipes? EMPTY!! I normally include recipes here and there! And it’s because, I seriously, truly like and enjoying doing so.

But cleaning up after is an entirely different story. *wink*

So, to make up for my brain forgetting to list this yesterday, I will give TWO recipes today to make up for it!

First, one of my childhood favorites! Chicken n’ dumplings! Unfortunately, I do not have my grandma’s recipe at hand, but that’s okay. Being a mom, sometimes I don’t have the time to do everything the way my grandma did. And with that in mind, I will show you a quick recipe for it, from Betty Crocker. ( Click here for the actual site)

1  1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
For the Dumplings:
1 cup Original Bisquick® mix
1/3 cup milk 
Paprika, if desired
Cooking Directions:
 1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Now, for the desert.
These are easy to make and are a hit with just about everyone. Yum… I am craving them now. ..
But now is not the  time to dream of these treats! But rather, show you the recipe.
(Again, here’s the link.)


  • 1 (18.25 ounce) package dark chocolate cake mix
  • 1 (18.25 ounce) package low calorie chocolate cake mix
  • 4 eggs
  • 2/3 cup vegetable oil
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups confectioners’ sugar


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
  2. In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
  3. Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
  4. To make the filling, beat the cream cheese and confectioner’ sugar together until smooth. Spread between two cooled cookies.

Now, ENJOY my apology!

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