Strawberries with Cannoli Cream #SundaySupper

We have an unbelievable amount of recipes for summer berries this week!
Finally, the warm weather is upon us!  Planting in our gardens, going to the farmer's markets and enjoying what is just the beginning of all good things summer!

I'm looking forward to making pickles, jams and of course, my simple pleasure - the first tomato sandwich from the garden!  My recipe for Strawberries with Cannoli Cream was given to me by a co-worker when my kids were in grade school.  You can make it as a parfait with crushed Amaretti cookies, serve it as a cool dip, or just with strawberries in small dessert cups.  There are over 45 recipes today! - who needs a cookbook?  Enjoy!

Breakfast & Brunch

• Angel Food French Toast with Blueberry Lemon Sauce by Neighborfood
• Blueberry Lemon Baked Doughnuts by Small Wallet, Big Appetite
• Blueberry Rhubarb Baked Oatmeal by Pies and Plots
• Overnight Strawberry Stuffed French Toast by In The Kitchen With KP
• The Best Blueberry Muffin by Supper For a Steal

Sweet & Savory Berry Recipes

• Herbed Pork Tenderloin with Wild Blueberry Sauce by Noshing With The Nolands
• Red, White, and Blue Chicken Salad by MarocMama
• BBQ Strawberry Pizza by Jane's Adventures in Dinner

Jams, Jelly, Sauces & More

• Blackberry Ketchup by Healthy. Delicious.
• Four-Berry Jelly by Blueberries and Blessings
• Mixberry Jam with Merlot by The Urban Mrs
• Roasted Strawberry Tarragon Butter by Gourmet Drizzles
• Strawberry Freezer Jam by Growing Up Gabel

Desserts

• Strawberry Crumb Bars by The Girl in the Little Red Kitchen
• No-Bake Frozen Berrylicious Cracker Cake by Shockingly Delicious
• Strawberry Cream Cheese Dessert by That Skinny Chick Can Bake
• Fruit Salsa with Cinnamon Sugar Chips by Hezzi-D's Books and Cooks
• Lattice-Top Blueberry Pie by Hip Foodie Mom
• Caramelized White Chocolate Raspberry Cheesecake by Vintage Kitchen
• Strawberry Shortcakes by Juanita's Cocina
• Berrylicious Ice Cream by NinjaBaking.com
• Stove Top Berry Crumble by Peanut Butter and Peppers
• Strawberry Yogurt Popsicle by Mama's Blissful Bites
• Peggy's Cove Blueberry Grunt by Kudos Kitchen By Renee
• Chocolate-Raspberry Yoghurt Cookies by What Smells So Good?
• Strawberry Ice Cream by Basic N Delicious
• Financiers with a Summer Berry Salad by The Lovely Pantry
• Strawberry Pretzel Salad by Curious Cuisiniere
• Strawberry-Chocolate Frozen Yogurt Parfaits by The Weekend Gourmet
• Summer Berry Salad with a Honey Citrus Dressing by Runner's Tales
• Strawberry Pop-Tart Ice Cream by Foxes Love Lemons
• Strawberries with Cannoli Cream by Comfy Cuisine
• Strawberry Quesadillas by La Cocina de Leslie
• Almond Cake with Blackberry Mascarpone Filling by Ruffles & Truffles
• Oregon Strawberry Sundae {Dairyfree} by The Not So Cheesy Kitchen
• Blackberry Pie w/Brandied Whipped Cream by Webicurean
• Vo-Vo's Famous Strawberry Cheesecake by Family Foodie
• Raspberry Mousse by Cindy's Recipes and Writings
• Mini Strawberry Cheesecake with Walnut Crust by Soni's Food
• Salted Caramel Strawberries With a Crunchy Nut Coating by Sue"s Nutrition Buzz
• Strawberry Blueberry Stuffed Monkey Bread by Daily Dish Recipes

Cocktails, Drinks & Smoothies

• Berry Berry Smoothie by Momma's Meals
• Blueberry Infused Vodka by Big Bear's Wife
• Blueberry Moscow Mule with Homemade Ginger Beer by I Run For Wine
• Goji Berry Martini by Magnolia Days
• Irish Cobbler by girlichef

Party Planning

• Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan

Strawberries with Cannoli Cream

Cannoli Cream
1 cup Ricotta Cheese 1/4 cup confectioner's sugar 1 tsp. vanilla 1 tsp orange liqueur (optional) Pinch of cinnamon 1/2 cup heavy cream 1/3 cup mini chocolate chips plus more for garnish Candied Orange Peel
4 cups fresh strawberries, washed, hulled and chopped Wonton Wrappers Canola oil Confectioner's sugar
Place ricotta, confectioner's sugar, vanilla. cinnamon and liqueur in a food processor and process until smooth.

In a medium bowl, whip cream to soft peaks.  Fold in ricotta mixture and chocolate chips. Chill until ready to serve.
In a medium skillet, heat 1/4 cup oil until shimmering. Cut wontons in half to make triangles. Fry about 30 seconds on each side until lightly browned. Transfer to paper towel.

When cool, sprinkle with confectioner's sugar.

Fill dessert cups halfway with chopped strawberries. Top with cannoli cream and garnish with chocolate chips and candied orange peel. Serve with "cannoli" chips. Enter your favorite photo Foodie BlogRoll Recipe Photo Contest!
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 We'd love if you joined our #SundaySupper chat on Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we'll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.
Sharing with: SusieQTPiesCafe

Vidalia Onion Quiche

This in an adaption of Julia Child's Onion Quiche recipe. There are alot of onions in this recipe.  But as you know, Vidalia onions are so sweet. One of my Mom's favorite.

Vidalia Onion Quiche
5 cups chopped Vidalia onions 3 Tbsp. unsalted butter 1 Tbsp. canola oil 2 large eggs 2/3 cup heavy cream 1 tsp. salt 1/4 tsp. black pepper Pinch of nutmeg 1 sprig fresh thyme 1 cup shredded Swiss or Fontina Cheese 1/3 cup grated Parmesean Cheese 1 partially baked pie crust Cook the onions in a heavy skillet with butter and oil over very low heat, add thyme sprig and  stir occasionally until they are extremely tender and beginning to caramelize.

Sprinkle the onions with the flour, mix well and cook slowly for 2 to 3 minutes.  Cool slightly.

Preheat oven to 375 degrees.
Beat the eggs in a mixing bowl with cream and seasoning until blended.  Mix in the onions and half of the Swiss or Fontina cheese.  Pour the egg mixture into the pie shell.

Sprinkle with the remaining cheese.  Place on a rack in the middle of the oven.  Bake until the  quiche has puffed and browned, 30 to 35 minutes.

Serve warm or at room temperature with a simple salad. Spring Salad Whisk together 4 Tbsp. olive oil, 2 Tbsp fresh lemon juice and 1 tsp. honey. Season with salt and black pepper. Toss vinaigrette with Spring Salad Mix and 1/2 cup chopped toasted walnuts just before serving.

Don't forget to add a pretty flower to make the dish extra special. I only wish this had a bit more filling.  You may want to double the ingredients, but it has plenty of onions!

Fresh Lemon Mousse #Ina Fridays

For those of you who love Ina Garten's recipes, a group of us get together and re-create on of her recipes at home.  This fresh lemon mousse is a summer dessert but it's elegant enough to serve to company any time of the year.

Fresh Lemon Mousse

3 extra-large whole eggs

3 extra-large eggs, separated

1 cup plus 2 Tbsp. sugar

2 tsp. grated lemon zest

1/2 cup freshly squeezed lemon juice (about 3 lemons)

Kosher salt

1 cup heavy cream

1/2 cup lemon curd (recipe follows)

Sweetened Whipped Cream (recipe follows)

Sliced lemon, for garnish

In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt.  Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for 8 to 10 minutes, or until with mixture thickens like pudding.  Take off the heat and set aside for 15 minutes.  Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.

Lemon Curd

3 lemons

1-1/2 cups sugar

1/4 lb. unsalted butter, room temperature

4 extra-large eggs

1/2 cup lemon juice

1/8 tsp. kosher salt.

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith.  Put the zest in a food processor fitted with a steel blade.  Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture.  Add the eggs, 1 at a time, and then add the lemon juice and salt.  Mix until combined.  The mixture will look curdled, but as soon as you begin to cook the mixture it smooths out fine.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened, (about 7-10 minutes), stirring constantly.  As soon as it begins to thicken, remove from heat, cool and refrigerate.

(Lemon Meringue Pie in a Jar)

Place egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment.  Beat on high speed.  Add the remaining 2 Tbsp. sugar and continue to beat until the whites are stiff and shiny.  Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula.  Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks.  Carefully fold the whipped cream into the lemon mixture.  Fold in the lemon curd and pour into a 7-inch diameter, 3-inch deep souffle dish.  Decorate with sweetened whipped cream and lemon slices.

Chill and serve cold.

Sweetened Whipped Cream

1 cup cold heavy cream

1 Tbsp. sugar

1/2 tsp. vanilla

Whip on high speed until the cream forms stiff peaks.

Spoon or pipe cream on top of mousse.

Visit all the participants who contribute to Ina Fridays!

• Anshie @ Spice Roots
• Barbara @ Moveable Feasts
• Alyce @ moretimeatthetable.com
• Chaya @ Bizzy Bakes
• Linda @ Tumbleweed Contessa
• Martha @ Simple Nourished Living
• Minnie @ The Lady 8 Home
• Mireya @ My Healthy Eating Habits
• Ria @ Ria’s Collection
• Rocky Mountain Woman @ Rocky Mountain Woman
• Veronica@ My Catholic Kitchen
• Patti @ Comfy Cuisine
• Mary@  Buck ‘n Run Ranch
Take a look at the Ina First Friday Pinboard too.

Recipe from Barefoot Contessa Free Download Lemon Curd Labels Sharing with Weekend Potluck

Beef and Bean Burrito Burger

Here is a different way to enjoy a juicy burger.  Refried beans combined with the ground beef make this burger almost like the consistency of meat loaf.  It also makes one pound of ground beef go a long way.  I got 5 huge burgers from this recipe!

• 1 cup cold leftover rice
• 1 lb. ground beef
• 1/2 can (15-ounce) refried beans
• 3 tsps. chili powder
• 1-1/2 tsp. cumin
• 1-1/2 tsp. coriander
• 1 Tbsp. grill seasoning (I used McCormick Montreal Steak Seasoning)
• 1 egg
• 1 Tbsp. canola oil
• 2 ripe avacados
• 1 cup shredded cheddar cheese
• 1 clove garlic, grated
• 1 lime zested and juiced
• 2-3 tsps. Cholula hot sauce (or to taste)
• 1/2 small red onion, finely chopped
• 1/2 cup sour cream
• Lettuce leaves
• 1 ripe tomato, sliced
• Crusty rolls, split or Texas Garlic Toast

Combine rice, meat and beans with spices and grill seasoning.  Add egg and mix well.  Form 5 big patties from the meat mixture.  Heat 1 Tbsp. oil in a large skillet over medium-high heat.  Cook patties 5-7 minutes on each side.  Top with lots of cheddar cheese, cover patties until cheese melts.

While burgers cook, combine avocado with garlic, lime zest and juice, hot sauce and red onion.  Mash to roughly combine.

Place burgers on buns with lettuce, tomato, guacamole and sour cream.

~Adapted from Rachel Ray
Sharing with NeighborFood - Burger Round UP

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Pigs in Sleeping Bags

Are we ready for some Football?!!!

I may not get excited over the Superbowl, but the party menu for this week is a Home Run! - No wait, that's baseball.  I'm not a football fan.  

A homemade sausage mix takes the place of cocktail franks. Pigs in Sleeping Blankets
1 Tbsp. unsalted butter 1/4 cup minced shallot or onion 2 large garlic cloves, minced 3 Tbsp. panko breadcrumbs 3 Tbsp. milk 3/4 cup drained sauerkraut 1 Tbsp. Dijon mustard 3/4 tsp. caraway seeds (I used fennel seeds), toasted, lightly crushed Salt and Freshly ground black pepper 8 oz. ground pork 1 sleeve frozen Puff Pastry dough All-purpose flour, for dusting 1 large egg, beaten
Melt butter in a small skillet over medium heat. Add shallot or onion and cook until soft, 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.  Let cool. Combine panko and milk in a small bowl.  Let stand until milk is absorbed. Squeeze any liquid from sauerkraut and coarsely chop. Place in a medium bowl.  Add 1 Tbsp. Dijon mustard and caraway seeds. Season with salt and pepper. Add pork, onion, garlic and panko/milk mixture.   Mix until just combined.
Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 14 x 10" rectangle. Cut lengthwise into 14 x 3-1/3" strips (doesn't have to be perfect). Transfer sheets to baking sheet. Using one-third of sausage filling and leaving a 1" border at each end, pat sausage to form a thin log of filling down the center of each strip.

Lightly brush edges with egg and fold pastry over sausage mixture to enclose. Press pastry together to seal.  Fold seam under to ensure that sausage is tightly wrapped.

Cut small diagonal slits at 1" intervals along top of pastries.

Brush top and sides with beaten egg; chill in freezer 30 minutes. Do Ahead: Pastries can be made 2 weeks ahead. Cover tightly with plastic wrap, then foil and keep frozen.

Preheat oven to 425 degrees F. Bake pastries (if frozen, no need to thaw) until puffed and light brown. About 15 minutes. Reduce heat to 350 degrees F.  Continue baking until sausage is cooked through and pastry is golden and puffed, about 20 minutes.

Cut sausage rolls into 1" pieces. Serve with Dijon mustard for dipping. ~Slightly adapted from Bon Appetit

Retro Recipes #SundaySupper - English Muffin Pizzas

This week #SundaySupper is taking us "back in the day" with Retro Recipes that we all grew up with. Do you remember your Mom making you English Muffin Pizzas? We had them alot growing up and it's a great memory of mine. It was fun for us to create our own little pizzas.

Does anyone remember Butoni Toast-R-Pizzas? Some sort of a shell-like crust that burned the roof of your mouth and the filling in the middle was usually still frozen.

There are alot of recipes for English Muffin Pizzas out there - the idea has been around forever it seems. Just one word of advice. You must toast the English Muffin before your put on your sauce and cheese.

After all, the best part is all those little crispy nooks and crannies!

I always like mine "well done".

I would toast them twice to make them extra crispy.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite Retro Food Memory with us!

Sunday Supper Retro Appetizers:

• Irish Cheddar-Whiskey Fondue by girlichef
• She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles

Sunday Supper Retro Salads:

• Coca-Cola Salad by Magnolia Days
• Salmon Salad | Retro Tuna Salad by Family Foodie
• Ambrosia Salad by Simply Gourmet
• Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
• Carrot & Raisin Salad by The Roxx Box
• Sweet & Smoky Broccoli Salad by In The Kitchen with KP

Sunday Supper Retro Breads and Sandwiches:

• Italian Style Bread by The Meltaways
• Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
• Grown-Up Tuna Melts by Home Cooking Memories
• English Muffin Pizzas by Comfy Cuisine
• Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
• Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie
• Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?

SundaySupper Main Dishes:

• Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
• Tuna Noodle Casserole by Country Girl in the Village
• Nana’s Marinated Beef Roast by Supper for a Steal
• Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
• Chicken Maryland by Vintage Kitchen Notes
• Mushroom Stroganoff by Small Wallet Big Appetite
• Dairyfree Toast Hawaii by Galactosemia in PDX
• Porcupine Meatballs by Hezzi-D’s Books and Cooks
• Chicken Kiev by The Urban Mrs.
• Salmon Quiche with Preserved Lemon by Shockingly Delicious
• Steak Diane by Crispy Bits & Burnt Ends
• Fried Chicken only in the Oven by In the Kitchen with Audrey
• Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
• Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
• Kicked Up Meatloaf by Curious Cuisiniere
• Shrimp Scampi (a lighter version) by Kudos Kitchen
• Old-Fashioned Pork Chops by My Trials in the Kitchen
• Jägerschnitzel by Sustainable Dad
• Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
• Inspired by Tuna Noodle Casserole by Cookistry
• Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
• Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
• Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
• Spaghetti with Currywurst Sauce by Masala Herb
• Tator Tot Casserole by NeighborFood

Sunday Supper Retro Sides and Veggies:

• Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
• Classic Corn Casserole by The Foodie Army Wife
• Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
• Classic Green Bean Casserole Redux by The Wimpy Vegetarian
• Mem’s Broccoli Casserole by Momma’s Meals

• Sunday Supper Retro Desserts and Cocktails:

  • Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
  • Old School Boozy Rum Cake by Webicurean
  • Individual Baked Alaskas by That Skinny Chick Can Bake
  • Rainbow Jello by Cravings of a Lunatic
  • Pineapple Upside Down Cake by Noshing with the Nolands
  • Pineapple Bars by Peanut Butter and Peppers
  • Creamy Dairy Free Fresh Orange Julius With Coconut Milk  by Sue’s Nutrition Buzz
  • Refrigerator Strawberry Cheesecake by There and Back Again
  • Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
  • Boston Cream Pie by Gotta Get Baked
  • Coca-Cola Cupcakes by Daily Dish Recipes
  • Jello Poke Cake by Flour On My Face
  • Devil’s Food Cake by Maroc Mama
  • Bread Pudding with Pecans by Basic and Delicious
  • Victoria Sponge Cake by The Lovely Pantry
  • A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
  • Post War Apple Pudding by My Cute Bride
  • Layered Mini Chocolate Banana Cakes by Big  Bears Wife
  • Raspberry Jam Cakes by Pippis in the Kitchen Again
  • Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts 

  English Muffin Pizzas
  
  
  I always made my pizzas with yellow American Cheese.
  Toast your muffins.
  Top with about 1 Tbsp. Pizza Sauce
  Criss cross 1 slice American Cheese
  Top with a little extra sauce and add
  salt, pepper, oregano and red pepper flakes.
  Broil until cheese is melted and bubbly.
  
  
  
  
  
  
  
  To make Hawaiian Pizzas
  Add one Tbsp. Pizza sauce
  Pineapple Tidbits
  Chopped Ham
  Mozzarella Cheese
  
  
  
  
  
  Three Cheese Garden Pizza
  Sliced plum tomatoes
  Thinly sliced zucchini
  Grated Cheddar
  Grated Mozzarella
  Parmesan cheese
  
  
  
  
  
  Pepperoni Pizza
  Top each muffin with 1 Tbsp. pizza sauce
  Diced Pepperoni
  Mozzarella Cheese
  
  
  
  
  
  
  
  Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

  

Happy Birthday #SundaySupper!

We are celebrating! What a better way to celebrate than to choose a recipe that inspired us from our talented contributors! This mission was next to impossible!  I am honored to be part of this amazing group. Feedback from some of my followers tell me that they look forward to @SundaySupper every week! That goes for us as well! We have so many great themes and recipes and each week we are all excited and look forward to see what everyone has created! Together, we have created a movement that has grown in leaps in bounds and is making a difference in the lives of families.  The Sunday Supper Movement took off and received so much recognition, that we have launched our #WeekdaySupper initiative.  It starts off as one day a week and soon becomes a way of life.  This year, we will feature easy Weekday Supper Recipes every day of the week!

 Sunday Supper Appetizers:

• Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Comfy Cuisine
• So Simple Pizza Puffs by The Weekend Gourmet inspired by Hip Foodie Mom
• Pepperoni and Mozzarella Pull Apart by Noshing With The Nolands inspired by In the Kitchen with KP

 Sunday Supper Soups and Breads:

• Lasagna Soup by The Girl in the Little Red Kitchen inspired by Cravings of a Lunatic
• Easy Italian Wedding Soup by Webicurean inspired by Family Foodie
• Roasted Butternut Squash and Sage Soup by Damn Delicious inspired by Cupcakes and Kale Chips
• Honey Butter Dinner Rolls by Dinners, Dishes and Desserts inspired by Chocolate Moosey
• Chicken Noodle Soup by Big Bears Wife inspired by My Catholic Kitchen
• Tomato Florentine Soup by Mama Mommy Mom inspired by The Meltaways
• Chicken Soup with Dumplings by Comfy Cuisine inspired by The Messy Baker
• Coconut Curry Chicken Soup by My Trials in the Kitchen inspired by Damn Delicious

 Sunday Supper Main Dishes: 

• Portuguese Mussels and Shrimp in Chorizo Sauce by Supper for a Steal inspired by Family Foodie
• (GlutenFree) Chicken Bruschetta by The Meltaways inspired by Family Foodie
• Feijoada Portuguese Bean Stew by Kimchi Mom inspired by Family Foodie
• Lentils and Chorizo Stew by Galactosemia in PDX inspired by Vintage Kitchen
• Carnitas Pizza w/ Chipotle-Avocado Crema by girlichef inspired by Damn Delicious
• Chicken and Black Bean Enchiladas by Country Girl in the Village  inspired by Webicurean
  
• Drunken Meatballs by Small Wallet Big Appetite inspired by The Foodie Army Wife
• Goat Cheese Rigatoni Alfredo by Magnolia Days inspired by Family Foodie
• Dorie’s Chicken-in-the-Pot by Hip Foodie Mom inspired by Gotta Get Baked
• Pulled Pickled Pork by Juanita’s Cocina inspired by Daily Dish Recipes
• Hoisin Asian Meatballs by Gotta Get Baked inspired by Damn Delicious
• Shrimp-Stuffed Twice Baked Potatoes by Daily Dish Recipes inspired by Juanita’s Cocina
• Soy, Orange Juice and Red Wine Marinade by Peanut Butter and Peppers inspired by That Skinny Chick Can Bake
• Chicken Burger with Curried Cabbage Slaw by Cindy’s Recipes and Writings inspired by Soni’s Food
• Corn and Basil Handpies by Curious Cuisiniere inspired by Vintage Kitchen Notes
• Lightened Up Slow Cooker Indian Butter Chicken by Cupcakes and Kale Chips inspired by The Meltaways
• Jalapeño Popper Chicken Chili by Food Lust People Love inspired by Hezzi-D’s Books and Cooks
• Bigos by Maroc Mama inspired by From Fast Food to Fresh Food
• Crispy Coconut Chicken Strips with Sweet Chili Sauce by From Fast Food to Fresh Food inspired by Crispy Bits and Burnt Ends
• Pork Loin with Port Shallot Sauce by Bobbi’s Kozy Kitchen inspired by Vintage Kitchen Notes
• Sweet & Tender Brisket by Daddy Knows Less inspired by Juanita’s Cocina
• Fish Tacos by Cookistry inspired by Little Ferraro Kitchen
• Homemade Harissa by Masala Herb inspired by The Wimpy Vegetarian
• Spicy Seoulful Pulled Pork Sandwiches by Family Foodie inspired by Kimchi Mom
• New Orleans Style White Beans & Rice by Catholic Foodie inspired by The Hand that Rocks the Ladle
• Spice Rubbed Chicken Tacos with Tropical Salsa by The Urban Mrs. inspired by Family Foodie
• Mac n Cheese Cups with Pork Shoulder Ragu by Crispy Bits and Burnt Ends inspired by Hip Foodie Mom
Sunday Supper Veggies: 
• Carrots au Gratin by Shockingly Delicious inspired by Juanita’s Cocina
• Skillet Spinach Corn with Edamame, Cilantro & Bacon Bits by The Lovely Pantry inspired by Sue’s Nutrition Buzz
Sunday Supper Desserts and Snacks: 
• Chocolate Brownie Tart by That Skinny Chick Can Bake inspired by Magnolia Days
• Mexican Hot Cocoa Sandwich Cookies by Chocolate Moosey inspired by Juanita’s Cocina
• Cinnamon Apple Chimichangas by La Cocina de Leslie inspired by Juanita’s Cocina
• Apple Pull Apart Bread with Caramel Drizzle by Cravings of a Lunatic inspired by Gotta Get Baked
• Cherry Tart by Happy Baking Days inspired by Vintage Kitchen
• Orange Rolls by No One Likes Crumbley Cookies inspired by That Skinny Chick Can Bake
• Caramel Apple Bread by The Foodie Army Wife inspired by Fam Friends Food
• Rosettes by Simply Gourmet inspired by That Skinny Chick Can Bake
• Pumpkin Donut Puffs by Soni’s Food inspired by Daily Dish Recipes
• Chocolate Chip Cut-out Cookies by Basic and Delicious inspired by Chocolate Moosey
• Nutella Shortbread Bars by Kelly Bakes inspired by Baker Street
• Butterscotch Pudding Triple Chip Cookies by Mom’s Test Kitchen inspired by Dinner Dishes and Desserts
• Chocolate Fudge Brownie Ice Cream by The Messy Baker Blog inspired by Cravings of a Lunatic
• Angel Cake Sandwiches by Ninja Baker inspired by That Skinny Girl Can Bake 
• Soft Pretzels with Spicy Beer Cheese Sauce by Vintage Kitchen inspired by girlichef 
• Sweet N Spicy Roasted Spiced Nuts by Sue’s Nutrition Buzz inspired by The Foodie Army Wife
• Cheesecake with Fresh Berries by An Appealing Plan inspired by The Messy Baker Blog
•  Sunday Supper Breakfast Faves:
  • Spiced Pumpkin Ricotta Oat Muffins by In the Kitchen with Audrey inspired by Sue’s Nutrition Buzz
  • Budget Friendly Breakfast Freezable Bacon, Egg, and Cheese Sandwiches by In The Kitchen with KP inspired by Big Bear’s Wife
  • Raspberry Hot Chocolate by My Catholic Kitchen inspired by Momma’s Meals
  Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

I chose to make Chicken Soup with Dumplings from Jennie at The Messy Baker.

If you read her post, someone twisted her arm to make the dumplings for her soup.

Certainly glad he did!

Dumplings and soup are the most comforting.

Jennie has great recipes and amazing food photos!
Be sure to head on over to Jennie's Blog!

• 1 (3 to 4-pound whole chicken, cleaned 
• Kosher salt
• 2 cloves
• 4 quarts water
• 1 lb. carrots peeled and cut into chunks
• 4 stalks celery with leaves, cut into 1/2-inch pieces
• 1 onion, peeled and sliced 1/2-inch thick
• Freshly ground black pepper
• 1 small bunch fresh thyme, washed and tied with string
• 1/2 cup heavy cream

For the dumplings:

• 1-1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp. salt
• 1 Tbsp. baking powder
• 1-1/2 cups buttermilk

Season the chicken with salt to taste, and push 2 cloves into 1 of the chicken thighs. (This does not add any clove taste to the broth - I've just been doing this forever!  Add it to a large stock pot, cover with about 4 quarts water and bring to a simmer over medium heat.  When soup comes to a simmer, skim the surface with a ladle.  Discard any "scum" that accumulates.  Add carrots, celery, onion and thyme bundle.  After about 45 minutes at a gentle simmer (don't let the soup boil), taste the soup and adjust the seasoning.  Use a large spoon and a pair of tongs to remove the chicken to a baking sheet and allow it to cool for a few minutes.  Remove and discard the thyme bundle.  Break the chicken into bite-size pieces and add them to the soup.

To the stock, add 1/2 cup heavy cream.  Bring to a simmer.  Combine ingredients for dumplings and using a small ice cream scoop or spoon, place dollops onto simmering broth.  Cover and simmer 10 minutes.

Containers of chicken stock will last for 5 days refrigerated and for 6 months in the freezer.
Freezing Tip:  Freeze some in 1 cup containers for quick meals or in ice cube trays to add to sauces.

We are excited to announce a New Addition:  Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog

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