#Sponsored: #TastingGrace: A Mentoring in the Kitchen Bible Study

sampleDisclaimer: I received a copy of the Tasting Grace book in order to facilitate my review. All opinions expressed are 100% my own.
Tasting Grace
If you are a regular reader around here, you are probably aware that I am not a whiz in the kitchen. In fact, while I have several recipes here on the blog, that’s not what this blog is about. And, it’s for good reason.

Growing up, my mom worked. A lot. And she traveled. A lot. While I did spend time with several women who did know how to cook and were amazing homemakers, I never really learned how to work in the kitchen. I knew how to order from a menu, and I knew what my favorite dishes were at every restaurant we frequented. Meals around the table at our house were basically non-existent, though I do recall a few… many after Daddy became sick and mom spent more time at home.

I will never forget my Home Ec class my junior year. Our assignment was to make biscuits. Easy, right? HA. My biscuits turned out like hockey pucks, and they were inedible. Not only did I get a “D” on the assignment, but the teacher also felt the need to tell me that I would never be able to make biscuits, and that I should just learn the proper way to order from a menu like my mom did. OUCH. From that moment on, I didn’t even want to try in the kitchen. I didn’t care.

After I had my daughter, Ashley, I learned how to make the basics: mac ‘n cheese, grilled cheese, ramen… we could survive. And, then I got married. And started having kids. LOTS of kids. Over the years, my ability in the kitchen has grown, but I have never felt like I knew what I was doing.

Then I met Leah Adams. Y’all. I wish you could meet this woman in real life. What a heart she has for Jesus!

Leah started her Tasting Grace ministry, and Ashley and I attended one of her sessions. Wow, wow, wow! We made chicken and dumplings and pound cake, and she also taught us the proper way to make biscuits. While the food cooked, and after we had cleaned up, Leah held a short Bible study. What an amazing opportunity for Ashley and I to spend the afternoon together, to learn how to make a meal our family would enjoy, AND hear the word of God surrounded by new friends. It was truly one of the best days of my life, and it’s something I will never forget.


Several weeks later, Carly and I made biscuits together. They came out golden and flaky. Absolutely perfect, and a far cry from my Home Ec class all those years ago. Before Tasting Grace, I never would have had the confidence to even try to make biscuits again. Because of Leah and her ministry, I am so much more confident in the kitchen, and now I want to learn to make all the things!

So, when I found out Leah would be releasing a book called Tasting Grace, and that it would be a Bible Study, I knew it was something I had to share on my blog.


You all know how I feel about Titus 2 women, and I believe Leah and her ministry are the perfect example of ways older women can mentor and teach the younger women. I know there are many women in my generation and younger who don’t know how to do anything in the kitchen, and it’s because there wasn’t someone there to teach us. I am in no way tearing down my mother for not being home, she did what she did to take care of us. I just wish I had been a little more experienced before I got married and started a family of my own.

I highly recommend that every woman on earth have a copy of Tasting Grace in her kitchen. Whether you are an older woman who has a desire to mentor the younger women, or you are a younger woman who wants to learn and grow spiritually and in the kitchen, this book is just right for you! Maybe you’re like me – somewhere right in the middle, who has a desire to teach her own children and younger women around her how to live for Jesus and how to make a meal their family will love, but you still feel like you have so much to learn. This book is excellent for us as well! I promise you will love Leah’s book as much as I do. It will touch your heart and have you excited to be in the kitchen. And just wait until you see all the wonderful things you can make!

TG WP 1x

Tasting Grace is now available for purchase on Amazon for just $14.99. It is truly worth every penny, because it may just change your life – or the life of someone you love!

I also want to encourage you to learn more about Leah Adams and all of her ministries and books. She is a wonderful woman who is sold out for Jesus, and I just know you’ll want to know all about her. Learn more about her on her website, www.leahadams.org. You can also learn more about Tasting Grace the book by visiting the publisher’s website: tastinggrace.warnerpress.org.

#Sponsored: @HodgsonMillinc #GRAINHoliday Recipe: Oatmeal Cherry Delights, Santa’s Favorite Cookie

Sponsored Post

Disclosure: This post is sponsored by Hodgson Mill. I received samples in order to create this recipe, and am being entered into a contest along with other bloggers. Any opinions expressed are 100% my own.

Hodgson Mill Flour & Cookies

Anyone that knows me knows that I am by no means a chef. But, if there’s one thing I love to make, it’s cookies. Especially during the Christmas season. I love giving homemade cookies as gifts to teachers, neighbors, friends, and loved ones. And there’s nothing better than spending time with my kids in the kitchen.

I have recently made the switch to Hodgson Mill White Whole Wheat Flour for all of my cooking and baking. Why? Because it’s a better choice for myself and my family. Earlier this year, I made some big changes in our household, and that includes the way we eat. Now, whenever a recipe calls for flour, I pull out my bag of Hodgson Mill White Whole Wheat Flour. It works just like regular flour, tastes great, and it’s just better for everyone.

For this post, Hodgson Mill asked me to create an original recipe for a holiday cookie. Since that’s one thing I absolutely love to make, I jumped right on board!

Year ago, my grandmother gave me her oatmeal cookie recipe. (Which is my absolute favorite cookie in the world.) I decided to take Grandma’s recipe and change it up into what is now knows as “Oatmeal Cherry Delights” or “Santa’s Favorite Cookie.” And trust me, in this house, these ARE Santa’s favorite cookies. These cookies are perfect for cookie exchanges, giving as gifts, or leaving a few for Santa to enjoy on Christmas Eve.

Santa's favorite cookie

Oatmeal Cherry Delights

Materials Needed:

  • Medium to Large Mixing Bowl
  • Greased Cookie Sheets


  • 3 cups Hodgson Mill White Whole Wheat Flour
  • 1 cup White Sugar
  • 1 cup Packed Brown Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoons Ground Cinnamon
  • 4 cups Quick Cooking Oats
  • 1 teaspoon Vanilla Extract
  • 3 Eggs
  • 1 cup Butter, Softened
  • 1 jar Maraschino Cherries, chopped (16 ounce jar)
  • Juice from the jar of Maraschino Cherries
  • 2 Hershey’s Milk Chocolate Bars (4.4 ounce each), crushed


  1. In a medium or large mixing bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla and juice from the jar of maraschino cherries.
  2. In a separate bowl, combine flour, baking soda, salt, and cinnamon, then stir into the creamed mixture. Mix in oats. Add in chopped cherries and crushed chocolate and mix well.
  3. Cover the bowl, and chill the dough for at least one hour.
  4. Preheat the oven to 375 degrees F. Grease cookie sheets. Roll the dough into 1 1/2 inch balls, and place 2 inches apart on cookie sheets. Do not flatten cookies, but you can add sprinkles if desired.
  5. Bake for 7 to 9 minutes in preheated oven. Allow the cookies to cool on a baking sheet for approximately 5 minutes before moving them to a wire rack to cool completely.

Once the cookies are cool, you’re ready to enjoy them!

oatmeal cherry delights

My kids absolutely flipped over these cookies, and they’re our new favorite Holiday cookie. I have a feeling we’ll be making these every year from here on out, and it’s all thanks to Hodgson Mill.

oatmeal cherry delights

To get you into the baking spirit, Hodgson Mill has some great things going on right now. You won’t want to miss out on these!

First of all, CLICK HERE for a $1.00 off coupon on any 5LB bag of Hodgson Mill flour or cornmeal, which can be redeemed nationwide.

Next, be sure to enter the 25 Days of Grain Holiday Sweepstakes with a chance to win fantastic prizes from Hodgson Mill every day from now until Christmas!

And, lastly, use the Rafflecopter Gadget below to enter to win a prize pack of Hodgson Mill goodies – winner’s choice of gluten free products or a selection of whole wheat items ($25 value).

a Rafflecopter giveaway

oatmeal cherry delight cookies

Have a GRAIN holiday, everyone, and let’s get to baking! 🙂

Ring in the Holidays with Oreo! #Recipe #Sponsored

Sample Received
Disclaimer: This post is sponsored by Oreo. I received a sample in order to facilitate my review. Opinions expressed are 100% my own.

peppermint oreos

The holidays are here, and with the holidays comes baking, making, and eating lots (and lots!) of yummy food and desserts.

I recently found out about the Limited Edition Peppermint Oreo, and I am hooked. (These are available exclusively at Food Lion, so make sure you stock up on your next trip!)

To jump-start my holiday baking, Oreo sent me a package of their cookies in Peppermint flavor, a recipe for Peppermint-Oreo Cookie Balls, and a Food Lion Gift card to help me purchase the items to make the cookie balls.

Let me just tell you, I *love* a no-bake recipe that looks like I’ve spent hours in the kitchen, when really, it took less than an hour and it wasn’t difficult to make at all.

Before I get to the recipe, let me show you just how delicious these Cookie Balls look:

peppermint oreo cookie balls

Don’t they look delicious?

While they may not be as pretty as the cookie balls on the Oreo website, I think they look pretty good… and the best part? They taste amazing! So rich and full of flavor, these will definitely be making an appearance on my holiday dessert table this year.

Want to know how to make these delicious Peppermint-Oreo Cookie Balls for yourself?

Here’s the recipe:



  • 1 Pkg. (8 oz.) brick cream cheese, softened
  • 1 Pkg. (15.25 oz.) OREO Cookies with Peppermint Creme, finely crushed
  • 4 Pkg. (4 oz. each) semi-sweet baking chocolate, melted
  • 8 starlight mints (or 4 candy canes), coarsly crushed


  • Mix cream cheese and cookie crumbs until well blended.
  • Shape into 48 (1-inch) balls. Freeze 10 minutes.
  • Dip balls into melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with candy.
  • Refrigerate 1 hour or until firm.
  • Store in tightly covered container in refrigerator.

How to Easily Dip Cookie Balls

  • To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.

NOTE: If any melted chocolate remains after all balls are coated, store in tightly covered container at room temperature until ready to use for another recipe or project.

I highly recommend that you RUN to your nearest Food Lion store, grab a bag of Peppermint OREOs, and the other items needed to make these cookie balls, and then get to making! Your family will thank you, and your dessert will be the talk of the family gathering.

oreo cookie balls

Hodgson Mill’s Summer Pastabilities: Grilled Chicken Summer Salad #Sponsored #Giveaway Ends 8/31

Sample ReceivedDisclaimer: I received samples of Hodgson Mills Whole Wheat Pasta in order to facilitate my review and participate in the contest. This giveaway is sponsored by Hodgson Mills. Opinions expressed are 100% my own and have no been influenced in any way.

Once again, I am participating in Hodgson Mill’s Summer Pastabilities Recipe Contest. Last year, I submitted the Yummy Goodness Pasta Salad dish. I didn’t win, but it’s still one of my favorite pasta dish recipes to use for parties, picnics, cookouts, and more.

This year, I decided to step it up a bit this year. I wanted to make another pasta salad, but I wanted it to be hearty enough that you could eat it as a meal. So, my hubby and I put our thinking caps on and we created the Grilled Chicken Summer Salad.

Grilled Chicken Summer Salad

I love, love, love how this salad turned out. Best part? My kids love it too! It was the first time in a long time that I didn’t hear any complaints at dinner time, and every single one of the kids asked for seconds. It’s just that good.

Here’s the recipe so you can make this for your family. (Please note, this recipe is sized to feed my large family. You can cut the recipe in half for your family, or you can make the full recipe and take the leftovers to a friend. They’ll thank you for it.)

Grilled Chicken Summer Salad IngredientsIngredients:

  • 6-8 Grilled Chicken Breasts, cut into bite sized pieces
  • 2 boxes of Hodgson Mill’s Whole Wheat Angel Hair Pasta
  • 1 Cucumber, chopped
  • 1 package of Cherry Tomatoes
  • 1 Bottle of Italian Dressing
  • 2 containers of Feta Cheese
  • 15 – 30 Spinach leaves, torn into small pieces


Cook noodles as directed on package. Rinse in cold water. Set aside. Toss all ingredients together in one large (or two medium) size bowl(s). Refrigerate for 1 – 2 hours, or longer if desired. Serve and enjoy!

So, so easy, and so, so yummy!

If you want to get technical, I added the Italian dressing to the pasta first, then the cucumber and spinach, then the tomatoes and cheese, and then the chicken. I used my hands to toss it all together, and that was that! I can’t stress enough how easy this was to make.

I also made it a little better for us by using a cucumber straight from the garden, fat free Italian dressing, and fat free Feta cheese. No guilt, but all of the taste. Yum!! Plus, Hodgson Mill’s pasta is made with 100% whole grains, and it’s so much better for you. I paired my serving with a refreshing glass of ice water, a freshly baked roll, and it was perfect for a summer evening meal.

Grilled Chicken Summer Salad

Enter to win the Summer Pastabilities Gift Pack Give-a-way sweeps from Hodgson Mill! It’s your chance at a $50 prize pack filled with quality Hodgson Mill Whole Wheat pasta, a copy of the Hodgson Mill Whole Grain Baking Book, and so much more! Just make sure you hurry! The sweepstakes ends this Friday, August 9th.

This summer you can also take $1 off any variety of Hodgson Mill Whole Wheat pasta with the coupon available here: http://bit.ly/PASTA2013

And, as always, I encourage you to interact with Hodgson Mill in the following ways:

  • Join the email newsletter for Hodgson Mill coupons, giveaways, offers, recipes and more, all before they’re released to the public.
  • Stumped when it comes to “what for dinner?” Check out the Hodgson Mill blog for healthy, seasonal, and delicious inspiration. Just be sure to wipe the drool off your screen.
  • Interact with the community and get talking on the Hodgson Mill Facebook page.
  • For more mouthwatering foodie inspiration, follow Hodgson Mill on Pinterest!

Hodgson Mill also wants to get my readers taste buds tingling, and they’ve offered one lucky reader a $25 Pasta Prize pack. You’ll receive 6 boxes of different Hodgson Mill pasta varieties to try out this recipe, as well as any you want to create! (You’ll be able to view all the yummy recipes in the Summer Pastabilities contest after September 13th at this link: http://hodgsonmill.com/ourkitchen/recipes.)

To enter the contest, please use the rafflecopter gadget below.

a Rafflecopter giveaway

Grape Dessert – 3 Ingredients to Heaven

Several weeks ago, I went to a birthday party for a friend. There, on the table was a bowl of grapes – mixed in cream. I had no idea what it was, but I was intrigued and had to try some.

BIG mistake.

I think I ended up having about 4 helpings of that Grape Dessert. It was so amazing.

(At one point, my husband got up from the table to check on the kids, and I stole his grape dessert right off his plate! It is just that good.)

And when you find out just how easy it is to make, you’re going to want to make it all the time. Or at least whenever grapes go on sale at the grocery store. Those little babies can get expensive!

First, here’s a picture of the grape dessert and the ingredients you’ll need:

grape dessert

Now, here’s how to make it:


  • Large bag of Grapes (mine was just under 2 pounds)
  • 7 oz. jar of Marshmallow Fluff (or Creme)
  • 8 oz. container of whipped cream cheese


  • Combine all ingredients and mix together until grapes are covered.
  • Refrigerate for approximately 1 hour (if you can wait that long!). This is optional, but this tastes even better when it’s straight out of the fridge.
  • Enjoy!!

I do wish I had gotten a bigger bag of grapes. The cream went a lot farther than I expected it to. I would have used at least 2.5 – 3 pounds of grapes with the same amount of marshmallow creme and cream cheese.

This is SO easy to make, and you will be the hit of every picnic, party, or snack time. 🙂

Let me know if you try it! I’d love to hear what you think.

Amazing Chocolate Peanut Butter Cake

It’s no secret, I love chocolate. And, since yesterday was Valentine’s Day, I had an excuse to make some sweets for all my sweeties.

Thanks to Pinterest, I happened across this recipe. It sounded amazing, and I decided I would change things up a bit and make the recipe my own.

Here’s my version:

Chocolate Peanut Butter Cake

 Cake Ingredients: Chocolate Peanut Butter Cake
1 Box Chocolate Cake Mix. {I used Devil’s Food Cake}
2 Pints Mayfield Peanut Butter Fudge Ice Cream
2 Tablespoons Milk

Topping Ingredients:
1 16 ounce Can of Hershey’s Chocolate Syrup
1/4 cup Reese’s peanut butter

Preheat oven to temperature recommended on the cake mix box. Mix together the cake mix, the ice cream, and the milk. Stir until moist. {My batter was quite thick and lumpy.} Spread into a greased and floured 9×13 pan {or any size pan you prefer}, and bake according to the directions on the cake mix box. {Remember – you don’t need the oil, egg, or anything else. Just the ingredients listed above.}

When the cake is finished baking, and a toothpick comes out clean, allow the cake to cool for 20 minutes. Pour the entire can of Hershey’s syrup over the top of the cake. Melt the peanut butter in the microwave, and drizzle it over the top of the cake. With a knife, swirl the peanut butter and chocolate topping together.

This was a HUGE hit with my kids and my husband last night, and it was so easy!

I think I’ve found my new dessert to take to church dinners. 🙂

Crockpot Chocolate Cake {Recipe}

If you’ve never made a cake in the crockpot, you are missing out! It’s so easy, and it tastes absolutely divine!

Here’s my favorite recipe for taking to pot-luck dinners and other places when I sign up for dessert:

1 Box Chocolate Cake Mix
1 Large Box Instant Chocolate Pudding
8 Ounces Sour Cream
4 Eggs
3/4 Cup Oil
1 Cup Water
1 Small Package Chocolate Chips

Mix all ingredients together thoroughly in a crockpot and cook: 3 – 4 hours on high or 6 – 8 hours on low.

The cake is best served warm with ice cream and hot fudge, but it’s absolutely not necessary. It’s great warm right out of the crockpot.

Also, I doubled this recipe for the first time on Thursday and used my large crockpot. It tasted great and fed lots of people. {The version above is still enough to feed my crew and then some!}

I wish I had thought to take a picture of it on Thursday. I promise to do that the next time I make it and put it in this post.

I have another version called the Crockpot Hot Fudge Cake that I make for very special occasions. It’s a bit more complicated, so I tend to make the one in this post more often. But, I’ll post it soon so you kitchenistas can try it out for yourselves. It’s even more heavenly than this one.

Cheesy Ranch Potatoes – The Best Potatoes You’ll Ever Try #Recipe

Years ago, a friend gave me this recipe. It is my go-to recipe when I need a potato dish for a carry-in dinner, or just need some good old fashioned comfort food.

They’re so easy to make, I bet you’ll find yourself making them all the time!

Here’s the recipe:

cheesy ranch potatoesCheesy Ranch Potatoes

8-12 RED Potatoes
½ cup Bottled Ranch Dressing
½ cup Sour Cream
1 cup Shredded Cheddar Cheese (divided into 2 – ½ cups)
Boil Red Potatoes until fork tender
Drain & Cool
Cut into bite-sized pieces
Mix ranch dressing, sour cream & ½ cup shredded cheese and cover all potatoes (if not enough to cover all potatoes, add equal parts of each)
Sprinkle remaining ½ cup cheese on top of potatoes
Bake at 350* for 20 – 30 minutes

They really are super easy to make, and you are going to love them! I usually double or triple the recipe, {depending on what I’m using it for}, and I’ve never have a problem with it.

If you try them, let me know what you think!


Mrs. Dash is Still Spicing Things Up!

Every few months since December, I’ve been keeping you all updated on some major diet changes I’ve made around here. Those changes started with cutting out salt from many of my favorite dishes and substituting in Mrs. Dash seasonings instead. It’s been 9 months now, and I find myself reaching for Mrs. Dash every time I want to season something. I rarely use salt any more in any of my recipes. Mrs. Dash offers so many different blends that it’s easy to find exactly the taste I’m craving.

This summer, we grilled out a lot. I have become quite a pro at using the grill, and Mrs. Dash helps make everything so much better. Even the kids will tell you how much they love my chicken and pork chops seasoned with Mrs. Dash.

I also want to share a recipe with you. I’ve actually made this dish so many times that I don’t even have to look at the recipe any more. It’s a favorite with the kids, too, and everyone loves when they hear that we’re having chicken & potatoes for dinner. {Note: I double the recipe every time, and it always turns out great! Also, I’ve tried it with other seasonings besides the Onion & Herb blend. Most work really well. Ashley likes it best with the Italian Blend, and hubby likes it best with the Garlic & Herb blend. I just like it.}

Savory Chicken with Potatoes

Serves: 4
Prep Time: 10 min
Cook Time: 34-35 min
Ready In: 45 min

3 Tbsp. Mrs. Dash® Onion & Herb Blend
4 boneless, skinless chicken breasts
4 medium-sized  red potatoes (skin on), cut into wedges
2 Tbsp. olive oil

1. Preheat oven to 350° F.
2. Mix potatoes with 1 Tbsp. each of olive oil and Mrs. Dash® Onion & Herb Blend.
3. Place in a 9 x 9 x 2 inch baking pan. Bake for 15 minutes.
4. Toss chicken breasts with remaining olive oil and Mrs. Dash® Onion & Herb Blend. Arrange chicken breasts in pan with potatoes.
5. Bake for 20 minutes, turning chicken after 10 minutes. Remove from oven. Cover lightly with foil for 3-4 minutes.

Nutritional Information
Calories: 356
Total Fat: 10g
Trans Fat: 0g
Sodium: 84mg
Potassium: 1253mg
Total Carbohydrates: 34g
Protein: 31g

I absolutely love Mrs. Dash, and I am thrilled with how much my cooking has improved since I started on this campaign. {My husband is thrilled too!} I’ll continue to use Mrs. Dash when I’m cooking, and would encourage anyone who wants to cut salt from their diet to do the same.

To read my other posts about using Mrs. Dash in my family’s diet, scroll down to the “Also Check Out – ” section directly under this post.

Would you consider using Mrs. Dash seasonings instead of salt in your recipes?

To see all the flavors of Mrs. Dash seasoning, and to find more yummy recipes, check out www.MrsDash.comMrs. Dash Seasonings

and don’t forget to become a fan of Mrs. Dash on Facebook!

Disclaimer: I wrote this review while participating in a campaign by Mom Central Consulting on behalf of Mrs. Dash and received a gift certificate to thank me for taking the time to participate.

Fabulous 4th of July Recipe

I love the 4th of July – and not just because it’s the day after my birthday. 🙂

I love the red, white, and blue, the fireworks, the festivities, and everything that Independence Day stands for. I am so thankful to live in the USA.

Since my birthday falls so close to the holiday, I love to keep the “theme” of the 4th.

This year, I’ve decided to make my own birthday cake instead of going with a store-bought cake.

I found this awesome recipe on Betty Crocker’s website, and I am getting ready to make it now. I can’t wait to see how it turns out!

Firecracker Cake
(Click the picture to go directly to the recipe and make it for your own 4th of July festivities!)

Edited to add: The cake was a disaster. I went to flip it onto the cooling rack, and the cake crumbled into a million pieces. I just walked away for a few minutes. I couldn’t stand to look at it. I went to go clean it up a few minutes later, and my daughter had pieced it all back together. It’s still a mess, but it means SO much to me that she wanted to fix it for me.

Here’s what she did:

Cake Mess

She is so sweet. She wanted to finish it, so I let her put the icing on. We’ll enjoy it tomorrow after hubby gets off work.

Here’s the finished cake:

finished cake
It might not be the prettiest cake in the entire world, and it might have been was a total flop, but I’m pretty sure this is my favorite cake ever, just because Ashley made it special.

If you make the cake, let me know if you have better luck!

Top Secret Recipe – Homemade Chicken & Dumplings

I am about to share my super top-secret recipe with you. You all know I can’t cook much, but one thing I do know how to make is chicken n’ dumplin’s. Chicken & DumplingsThis is by far my most favorite meal on earth. The only reason I don’t make it more often, (aside from the fact that it just can’t be good for me), is that clean-up is a nightmare. Oh, and it takes f.o.r.e.v.e.r. to make the chicken because I make so much.

One thing I do differently than most places that serve chicken and dumplings is that I keep them separate. I hate, hate, hate when the chicken is shredded and mixed in with the dumplings. Completely ruins the entire taste of everything. So, by frying up the chicken on the side, I get the best of both worlds. Chicken. And dumplings.

So, are you ready for my super fabulous recipe?

I’m afraid I don’t really have a written recipe for the chicken for you to follow. I once read somewhere that the best chefs don’t need measurements and recipes, they just know what goes into the dish. Now, I’m definitely not a top chef, but that’s kind of how this goes. So, I’ll just tell you what I do, and you can mess with it at your will.

For the Chicken:

I usually use 12 boneless skinless chicken breasts. (But, like I said, I make a TON of chicken every time.) To feed 4 people, you would probably be fine with 4 – 6 boneless, skinless chicken breasts. Trim the fat, and then cut the chicken breasts into bite-sized pieces. (Just don’t make them too small, or you’ll be frying chicken all day.) You’ll also need 2 regular sized bowls. Fill one with milk, add in 2 eggs, and salt and pepper. Mix it all together with a fork or wisk until the eggs are beaten. In the second bowl, you’ll need flour, salt, and pepper.

Now, get ready to get messy.

Fried ChickenTake a piece of chicken, drop it in the milk and egg mix, pull it out, roll it in the flour mix. Repeat. (I always do this twice to each piece because it makes the batter thicker.) Set aside. Do this with 10 – 12 pieces of chicken. Then, drop batter-covered chicken, one piece at a time, into a 340* deep fryer. Fry until golden brown (usually 5 – 8 minutes). Remove from fryer, drop into a paper-towel-lined bowl or dish, and salt and pepper to taste. Do this with all of your chicken that you’ve cut up. (Also, be sure to add more milk and flour to your bowls as necessary. And, another tip: I usually coat more chicken while there’s chicken in the fryer. Helps me get done faster.

You can serve the chicken hot or cold. It’s great both ways. I always make enough so that I can have cold fried chicken for breakfast the next morning. Mmmmmm.

Now, for the dumplings. I actually have a recipe for these!


  • 3 cups flour
  • 1 cup milk
  • 1 egg
  • 2 tsp. salt
  • 1 large can chicken broth


  • Mix all ingredients in large mixing bowl, and kneed together until a lump of dough is formed. Drop dough onto floured surface and roll out until 1/4 – 1/2 inch thick. Cut into long strips, then cut into smaller rectangle shapes. (Or, let the kids use cookie cutters. My kids *love* doing that.) Take individual dumplings and flatten, covering with flour to keep them dry.
  • Drop dumplings into boiling chicken broth. They’ll cook fast, usually takes less than 7 minutes. Dumplings will start to float to the top when they’re finished.

Then, scoop out some dumplings (with broth, if desired), add some chicken to the side, and enjoy!

Normally, I double – or even triple the dumpling recipe because we have so many people, and because they reheat well. This meal will usually last us 2 – 3 days, and no one ever complains about eating leftovers.

Have you ever had chicken and dumplings? Gonna give this recipe a try?

Break Your Water Cookies? Really?

I love Facebook. I have so many friends on there, that I never know what someone’s status is going to say. I’ve seen some downright hysterical updates, some that have brought me to tears, and some that I just don’t need to know about (ie – “Man, I just pooped a turd bigger than my newborn baby!”). {No joke, a “friend” of mine really updated their status with that.} Yeah, some are pretty bad, but for the most part, I find out about a *lot* of interesting items, businesses, and products thanks to Facebook.

I noticed one day that my friend Lindsey from Kindred Spirit Mommy had added a link to her page. A link that led to a recipe for “Break Your Water Cookies.” Intrigued, I had to check it out.

pregnant womanNow, I am someone that has never gone into labor on her own. I start contracting around 24 weeks or so, but my cervix won’t dilate on it’s own, and I’ve always had to be induced. This pregnancy has been SO different though, that I’m staying hopeful that I may actually go into labor on my own. I’m already contracting – have been for weeks – I’ll just need something to give me that extra “push” once I’m far enough along to deliver baby Gage safely. These cookies sound like a fun way to try to get that extra little “push.”

Here’s the recipe, in case you’re interested:

Break Your Water Cookies

2 1/2 c. flour
1 1/2 t. baking soda
3/4 t. cinnamon
1 t. ground ginger
1/2 t. ground cloves
1/2 t. salt
1/2 t. cayenne pepper
8 T. butter
1/2 c. sugar
1 c. brown sugar
1/3 c. molasses
1/4 c. egg whites

Preheat oven to 350 degrees. Combine flour, baking soda and spices and set aside. Cream the butter and sugars together. Add the molasses to the creamed butter, then add the egg whites until combined. Add the dry ingredients slowly. Once incorporated, roll dough into 1 inch balls and place onto baking tray. Bake 8-10 minutes. Once cool, eat as many as you can possibly stomach, lay down for a nap and wait for labor to begin!

Recipe taken from here.

Now, it will be several more weeks before I even attempt to make these cookies, but don’t they sound tasty? I can’t attest to how well they’ll work, but they’re cookies. It couldn’t hurt to try, right?

Have you ever gotten so desperate to go into labor that you tried something crazy? Are you going to give these cookies a try? Have you already? Would love to hear your thoughts on labor-inducing methods.