Cherie🌺
@saltsugarandstories • 468,900 subscribers
Videos
It’s dinner time, y’all! 🐔❤️🏁 We’re camping at Talladega with a bunch of friends, it’s cold outside, the fire is going, and everybody wanted chicken and dumplings! So chicken and dumplings it is! And y’all, I cooked that chicken in my Ninja Possible Cooker while we were traveling from Mississippi to Alabama! By the time we got here, all I had to do was debone it and make the dumplings! This is my mother-in-law’s chicken and dumplings recipe, and it never disappoints! CHICKEN & DUMPLINGS 🥣 Ingredients: * 6 chicken thighs (or chicken breasts) * 2 boxes chicken broth (32 oz. each) * 2 cans Pillsbury Butter Tastin’ Flaky Biscuits * 2 sticks butter * 1 teaspoon garlic powder (optional) * LOTS of black pepper * ½ can Carnation evaporated milk Directions: 1. Cook your chicken until tender and fully cooked, then remove the bones and shred the meat. 2. Add your cooked chicken, chicken broth, butter, garlic powder, and plenty of black pepper to your pot. Heat until simmering. 3. Open your biscuits and pull them apart at the flaky layers. Tear those layers into smaller pieces and drop them into the simmering broth. 4. Once all your biscuits are in, let everything cook for about 10 minutes, or until the dumplings are cooked through. 5. Add half a can of Carnation evaporated milk and let everything warm through. 6. Give it a good stir, serve it up, and enjoy! And y’all, don’t skimp on that butter or black pepper! That’s what makes these dumplings so good! Nothing better than good food, good friends, and a campfire on a chilly Alabama night! Roll Tide!! ❤️ Y’all try this! #recipes #chickenanddumplings #dinner #dinnertime #easyrecipe
Cherie🌺98,600 views • 22 days ago
It was one of those chilly, drizzly days that just begs for something warm and comforting. Y’all have been asking for my chicken and dumplings again, so here we are. This is the easy version. Yes, canned biscuits. No shame. It’s too simple to be this good, and yet… it is. Sometimes the old standbys really do hit the spot. Grandma’s Chicken & Dumplings Ingredients • 1 whole chicken or 3–4 large chicken breasts or 6–8 chicken thighs (enough to make about 3 cups cooked, shredded chicken) • 2 cartons chicken broth (or stock) (32 oz each) • 2 cans Pillsbury Butter-Tasting Flaky Biscuits • 2 sticks butter • ½ can or 1 small can Carnation evaporated milk • Salt & pepper to taste (don’t be shy with the pepper) Directions 1. Add chicken to a large pot and cover with 2 cartons of chicken broth. Boil until fully cooked. 2. Remove chicken from the pot. Debone and shred it. Set aside. 3. Keep the broth in the pot and bring it back to a low boil. 4. Add both sticks of butter to the boiling broth and let them melt. 5. While the butter melts, open the biscuits and pull them apart at the flaky layers. Tear into small dumpling pieces. 6. Drop the biscuit pieces into the boiling broth one at a time. Each time you add some, push them down gently into the broth so they’re cooking — don’t let them just float on top. 7. Keep stirring and scrape the bottom often so the dumplings don’t stick. 8. When the dumplings are mostly cooked and it starts thickening up, pour in ½ can (or a full small can) of evaporated milk. 9. Add the shredded chicken back in. Salt and pepper to taste. Lots of pepper is perfect. 10. If it ever gets too thick, add some of that extra chicken broth you saved until it’s just how you like it. Do not over cook as the dumplings will fall apart and get too mushy. #recipe #comfortfood #food #chickenanddumplins #homemadefood @Swanson Broths @Pillsbury
Cherie🌺1,200,000 views • 9 months ago
French Onion Chicken Casserole * 1 rotisserie chicken chopped (about 3 cups) * 2 cans Campbell’s Cream of Chicken Soup with Herbs (or Plain with added seasoning) * 1 packet Lipton Onion Soup Mix * 6 oz colby jack cheese freshly shredded * 8 oz sour cream * ¾ cup mayonnaise * 12 oz wide egg noodles cooked al dente * 8 slices thinly sliced provolone deli-style * 2 tbsp melted butter * 1 cup French fried onions INSTRUCTIONS Preheat oven to 350°F Boil egg noodles in salted water until al dente, then drain Chop rotisserie chicken into bite-sized cubes In a large bowl, mix together: Chicken Mayo Sour cream Lipton onion soup mix Colby jack cheese Cooked noodles Cream of chicken soup Transfer mixture to a baking dish Lay provolone slices evenly over the top Mix melted butter with French fried onions and sprinkle over cheese Bake for 30 minutes, until hot, bubbly, and golden on top. #recipes #dinnerideas #dinner #easyrecipe #easyweeknightmeals @Emily-Anne Leone Boulay @Melissajorealrecipes @Blue Plate Mayonnaise @Campbell’s Soup
Cherie🌺240,700 views • 3 months ago
We’re HOME from our first camping trip! 🙌🏼 And on our first night back, Hunter was here and I wanted something sweet, so I threw together this German Chocolate Dump Cake. Y’ALL. 😳 This thing is absolutely DIVINE. And let me correct myself before the internet has to call an emergency meeting 😂 I think I said 375° in the video, but bake it at 350°F! Here’s what I did: 🥥 1 cup shredded coconut 🥜 1 cup chopped pecans 🥛 1 can Eagle Brand sweetened condensed milk 🍫 Heath pieces OR chocolate chips 🍰 1 box German chocolate cake mix or Devil’s Food cake mix 🥛 8 oz Carnation evaporated milk 🧈 1 stick butter, melted 🤎 A little vanilla Spray a 9x13 pan and layer the coconut, pecans, sweetened condensed milk and Heath pieces. Sprinkle the DRY cake mix evenly over the top. Mix the evaporated milk, melted butter and a little vanilla, then pour that over the dry cake mix. Bake at 350°F for about 40 minutes. That’s it. No mixing the cake batter. No carrying on. Just dump it in there and let the Lord handle the rest. 😂 It is gooey, chocolatey, buttery, coconutty, pecan goodness, and I’m telling y’all right now… MAKE THIS ONE. 🤎 Y’all try this! Ps. Add a little flaky sea salt if you’re adventurous! 😂 #recipes #dessert #desserts #chocolate #fyp
Cherie🌺124,400 views • 2 months ago
Summertime is knocking on the door and today felt like it flung it wide open. Over 80 degrees, sunshine, working on the pool, getting plants ready, and just being outside soaking it all in. Since it was warm and beautiful and we were out by the pool, I made my current obsession: this celery date salad. I did not create this recipe, I found it on social media, but I love it so much I could honestly eat it every single day. I am fully hyper-fixated, and I’m not sorry about it. It’s crunchy, salty, fresh, a little sweet, and perfect for hot weather days. You can tweak it however you like, but this is exactly how I made mine today. ⸻ Celery Date Salad (How I Made It) Ingredients • 4 stalks of celery, chopped into bite-size pieces (not too small) • 10 Medjool dates, chopped (You can swap dates for cranberries, raisins, apples, or any sweetness you like) • 1 cup chopped pecans • About ½ cup shaved Parmesan cheese • About ¼ cup olive oil • Juice of 1 whole lemon • Salt and pepper, to taste Instructions 1. Add the chopped celery, dates, and pecans to a bowl. 2. Sprinkle in the shaved Parmesan. 3. Drizzle with olive oil and add the lemon juice. 4. Season with salt and pepper. 5. Toss well and taste. Adjust anything to your liking. Serve it cold, preferably outside, preferably near a pool, preferably pretending it’s already summer. #summer #summersalad #recipe #recipes
Cherie🌺215,100 views • 8 months ago
Homemade Southern Chicken & Dumplings: This is the chicken and dumplings your grandmother meant to teach you before life got too busy. Tender chicken, fluffy dumplings, and rich broth. No rolling dough. No complicated steps. Just real Southern comfort in a pot. Made with love, butter, and patience. If you know, you know. Ingredients: • 5–6 chicken breasts or thighs, deboned • 2 (32 oz) boxes Swanson chicken broth • 2 cans Pillsbury Butter Tasting Flaky Biscuits • 1 1/2 to 2 sticks of butter • 1/2 can Carnation evaporated milk • Salt and pepper to taste Directions: 1. In a large pot, add one box of chicken broth and your chicken. Cook until the chicken is fully done. 2. Remove the chicken, debone it, and set aside. 3. Add the second box of chicken broth to the pot and bring it to a boil. 4. Add the butter, salt, and pepper. 5. Once the broth is at a rolling boil, begin tearing the biscuits from the layers. You do not have to roll them. Just pull apart the layers and drop the pieces directly into the boiling broth. 6. Continue adding dough pieces until both cans of biscuits are used. 7. Keep it boiling while you’re adding the dumplings. When you’re done adding them, turn the heat down to low. Add the chicken back into the pot. 8. Put the lid on and let it cook on low for about 5 to 7 minutes, until the dumplings are cooked through. 9. Remove the lid, add the evaporated milk, stir gently, and put the lid back on. 10. Turn the heat off and let it sit for 5 to 10 minutes before serving. Serve warm. Enjoy that comfort #chickenanddumplings #comfortfood #homemade #Recipe #fyp @Swanson Broths @Pillsbury
Cherie🌺214,100 views • 1 year ago
Kenny requested chicken & dumplings today, so that’s what we’re making. ❤️ And apparently the fire station boys were starting to think I forgot about them because one of them hopped on my live asking, “Cherie… where’s our food?” 😂 So I made a BIG pot today and packed some up for them too because I genuinely love doing that. There’s just something about feeding people that feels like home to me. Also… somewhere between the dumplings and the biscuits, a biscuit can exploded like a small tactical device and nearly sent me into the afterlife. Blew my bangs straight back. I left it in because honestly, if I suffered, y’all are gonna witness it too. 😭💥 Anyway… cozy chicken & dumplings, biscuits with anger issues, and feeding people I love. That’s today’s episode. 🤍 Ps. The recipe below is for a smaller batch than I made today. Grandma’s Chicken & Dumplings Ingredients • 1 whole chicken or 3–4 large chicken breasts or 6–8 chicken thighs (enough to make about 3 cups cooked, shredded chicken) • 2 cartons chicken broth (or stock) (32 oz each) • 2 cans Pillsbury Butter-Tasting Flaky Biscuits • 2 sticks butter • ½ can or 1 small can Carnation evaporated milk • Salt & pepper to taste (don’t be shy with the pepper) Directions 1. Add chicken to a large pot and cover with 2 cartons of chicken broth. Boil until fully cooked. 2. Remove chicken from the pot. Debone and shred it. Set aside. 3. Keep the broth in the pot and bring it back to a low boil. 4. Add both sticks of butter to the boiling broth and let them melt. 5. While the butter melts, open the biscuits and pull them apart at the flaky layers. Tear into small dumpling pieces. 6. Drop the biscuit pieces into the boiling broth one at a time. Each time you add some, push them down gently into the broth so they’re cooking — don’t let them just float on top. 7. Keep stirring and scrape the bottom often so the dumplings don’t stick. 8. When the dumplings are mostly cooked and it starts thickening up, pour in ½ can (or a full small can) of evaporated milk. 9. Add the shredded chicken back in. Salt and pepper to taste. Lots of pepper is perfect. 10. If it ever gets too thick, add some of that extra chicken broth you saved until it’s just how you like it. Do not over cook as the dumplings will fall apart and get too mushy. #recipes #chicken #dumplings #easydinner #food @Pillsbury
Cherie🌺79,800 views • 5 months ago
This is hands-down the easiest chicken and dumplings in the world and somehow still one of the most delicious. It’s different from the one I’ve shared before. The broth is rich and buttery like traditional Southern chicken and dumplings, but the “dumplings” are soft flour tortillas that puff up somewhere between chicken noodle soup and classic dumplings. Not as doughy. Not as heavy. Just creamy, cozy perfection. I learned this back in the 80s when I lived with Stan Humphrey’s family. This was Mrs. Humphrey’s recipe, and it’s been in my kitchen ever since. If you know, you KNOW. Ingredients: • 2 (32-oz) boxes chicken broth • 6 chicken thighs, boiled and chopped (discard that boiling broth) • 2 sticks butter • Pepper to taste • 1 (16-count) bag Mission Soft & Fluffy flour tortillas (24 oz) • ½ can Carnation evaporated milk Directions: 1. Boil chicken thighs ahead of time. Chop and set aside. Discard that broth. 2. In a large pot, add the 2 boxes of chicken broth, 2 sticks of butter, and pepper. 3. Bring to a boil. 4. Add chopped chicken and bring back to a boil. 5. Cut tortillas into strips, then in half. Add the entire bag to the pot. 6. Bring back to a boil. 7. Add ½ can evaporated milk. Bring back to a boil again. 8. Reduce to low, cover, and let it simmer until the tortillas puff up and thicken the broth. It’s creamy. It’s buttery. It tastes like classic chicken and dumplings, just lighter and easier. #recipe #chickenanddumplings #southerncooking #easyrecipe #dinner
Cherie🌺56,400 views • 8 months ago
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