Easy Southern Chicken and Dumplings Recipe

There’s nothing quite like a big pot of Southern Chicken and Dumplings simmering on the stove. This old-fashioned comfort food favorite features tender chicken, a rich, savory broth, and scratch-made drop dumplings that soak up every bit of that delicious flavor. It’s the kind of stick-to-your-ribs meal that brings everyone to the table and makes you feel right at home.

Made with simple ingredients and plenty of down-home flavor, this classic Southern chicken and dumplings recipe is perfect for Sunday supper, chilly fall and winter evenings, or a comforting weeknight family meal. It’s also a wonderful choice when you need a hearty dish to share with loved ones. Serve it piping hot with a little black pepper on top for a taste of the good old days and the kind of home cooking that never goes out of style.

Key ingredients to make Southern Style Chicken and Dumplings: (Scroll down for the full recipe card and quantities.)

• Chicken – Boneless chicken breasts.
• Vegetables – Carrots, celery stalks and onion add texture and flavor.
• Butter – Unsalted butter or salted butter to saute the vegetables.
• Aromatics – Bay leaf adds depth of flavor.
• Spices – Poultry seasoning, seasoned salt, black pepper, garlic powder
• Liquid – Low sodium chicken broth or chicken stock for moisture.
• Milk – Milk gives the broth a creamy texture.
• Cornstarch – Cornstarch thickens the broth.
• Drop Dumplings – All purpose flour, baking powder, salt (or seasoned salt) buttermilk or milk and melted butter.
• Fresh Herbs – You can garnish with fresh parsley, chives or thyme.

How to Make Southern Chicken and Dumplings

• Saute Vegetables – Saute the celery, carrots, and onion in butter until softened.
• Cook Chicken – Add chicken breasts, bay leaf and seasonings. Pour in chicken stock.
• Simmer – Simmer covered until chicken is cooked through, then shred.
• Make the Cornstarch Mixture – Whisk together the cold milk and cornstarch until completely smooth. Slowly pour the mixture into the simmering broth to thicken, stirring constantly. .
• Add Chicken – Return the shredded chicken to the Dutch oven, stir to combine.
• Make Dumplings – Whisk together the flour, baking powder, and salt or seasoned salt, add buttermilk and melted butter, stirring just until a soft dough forms.
• Drop into Hot Liquid – Scoop small portions of dough and gently drop them into the pot.
• Cover and Cook – Place the lid on the Dutch oven and cook per the recipe until dumplings are no longer doughy.
• Stand Time – Turn off the heat once the dumplings are fully cooked. Let the chicken and dumplings rest, covered, for 5 minutes before serving.
• Serve hot and top with fresh parsley.

Kitchen Equipment to Make Old-Fashioned Chicken and Dumplings

• 5-to-6-quart cast-iron Dutch oven or pot with lid.
• Cutting board and Chef’s knife.
• Measuring cups and measuring spoons.
• Medium bowl and small bowl for the cornstarch slurry
• Whisk.
• Wooden spoon or heat-resistant spatula.
• Two forks for shredding the chicken.
• Instant-read thermometer. Depending on size, larger chicken breasts will take longer to cook. When in doubt, I definitely recommend using a thermometer because the size of the breast makes a difference. I have also cut the chicken breast in half lengthwise for faster cooking time.
• Tablespoon or small ice cream scoop.

Recipe Variations, Tips and Substitutions

• Chicken Thighs – Substitute boneless, skinless chicken thighs for the breasts. They are especially forgiving and flavorful.
• Bone-In Chicken – You can use bone-in chicken breasts. They will take longer to cook, so adjust accordingly, then remove chicken from the bone and shred per the recipe.
• Using Rotisserie Chicken or Cooked Leftover Chicken – Rotisserie or leftover chicken works well. Prepare the vegetables and broth first, thicken the soup, and then add the cooked shredded chicken before adding the dumplings Use about 4-5 cups of shredded cooked chicken. Add it after the broth has thickened and heat until the chicken is warmed through before adding the dumplings.
• Milk – Use 2% milk: Works very well and produces a slightly richer broth. Whole milk: Makes the soup creamier. Evaporated milk: Can be used for a richer, more concentrated flavor. Heavy Cream: For ultimate richness.
• Seasoned Salt – Substitute another seasoned salt blend. Use the same amount plus your preferred herbs and seasonings.
• Onion – Use yellow, white, or sweet onion they all work great with this recipe.
• Veggies – Baby carrots can be sliced into rounds. If you don’t have enough celery, add extra carrots or another mild vegetable such as petite peas. If the peas are frozen, there’s no need to thaw.
• Chicken Broth or Chicken Stock – If using bouillon cubes or bouillon granules, check the instructions on the package and dissolve the appropriate amount in the 6 cups of water according to the package directions.
• Thinning the Soup – If the soup becomes too thick, stir in a small amount of warm chicken stock, water or milk until it reaches your preferred consistency. This can happen depending on how vigorously the broth boils.

Storage and Leftovers

• How long do leftovers last? Refrigerate leftovers promptly in an airtight container and eat the leftovers within 3-4 days.
• Reheating – Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if the soup has thickened.
• Freezer – You can freeze leftovers for up to 3 months. Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

• Baked Lemon Chicken made in the oven using bone-in chicken thighs.
• Southern Fried Chicken and Waffles made with chicken tenders.
• Treat the family to homemade Crispy Chicken Sandwiches.
• The kiddos will love this recipe for Easy Popcorn Chicken.
• Chicken Fried Chicken and Gravy with a side of mashed potatoes.
• Hearty Chicken Stew is a one-pot meal.
• Easy Oven Fried Chicken Tenders cook in no time flat.
• Decadent Honey Pecan Fried Chicken.
• Fried Chicken Cakes and remoulade sauce is a fan favorite.
• Marry Me Chicken Soup from Southern Living.

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Southern Chicken and Dumplings

Southern Chicken and Dumplings features tender chicken, savory broth, and fluffy, scratch-made drop dumplings for a classic comfort food meal just like Grandma made.

Course Main Course

Cuisine American, Southern

Keyword easy-chicken-and-dumplings, southern-chicken-and-dumplings

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 508kcal

Ingredients

• 2-3 medium carrots peeled and sliced
• 2 medium celery stalks diced
• 1 medium sweet onion diced
• 3 Tbsp butter
• 1 1/2 lbs boneless skinless chicken breasts
• 1 medium bay leaf
• 2 tsp poultry seasoning
• 1-2 tsp seasoned salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 6 cups low sodium chicken broth or chicken stock
• 1 3/4 cups milk
• 4 Tbsp cornstarch
• Dumplings:
• 2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 3/4 cup buttermilk or milk plus additional as needed
• 2 Tbsp butter melted

Instructions

• In a 6-quart Dutch oven over medium heat, melt 3 tablespoon butter. Add the celery, carrots, and onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
• Place the raw chicken breasts on top of the vegetables. Add the bay leaf, poultry seasoning, garlic powder, salt and black pepper then pour in chicken stock.
• Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low. Cover the Dutch oven and gently simmer for approximately 20 minutes, or just until the thickest part of the chicken breasts reaches 165°F.

  *Avoid a vigorous boil. A gentle simmer helps keep the chicken tender and prevents the broth from reducing too quickly.
• Transfer the cooked chicken to a plate or cutting board and remove the bay leaf. Leave the vegetables and broth in the Dutch oven. Shred chicken with two forks or cut it into bite-sized pieces.
• Keep the Dutch oven covered on medium heat to maintain the broth at a gentle simmer while preparing the thickener and dumplings.
• In a medium bowl or measuring cup, whisk together the cold milk and cornstarch until completely smooth.
• Slowly pour the cornstarch mixture into the simmering broth while stirring constantly. Continue stirring for 2-3 minutes or just until the broth begins to thicken enough to coat the back of a spoon.

  *Do not allow it to reach a hard boil, think gently bubbling.
• Return the shredded chicken to the Dutch oven. Gently stir the chicken and vegetables through the creamy broth. Taste and adjust seasonings, if needed.
• While the soup is thickening, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and seasoned salt.
• Slowly add the buttermilk and melted butter, stirring just until a soft dough forms. If the dough is too dry or crumbly, add 1 tablespoon of buttermilk at a time, if needed.

  * Do not overmix the dough.
• Reduce the Dutch oven heat to medium-low so the soup maintains a gentle simmer. Lightly coat a tablespoon, large measuring spoon or a small cookie scoop with cooking spray. Scoop small portions of dough and gently drop them into the hot liquid.
• Gently mix the dough balls into the creamy broth. Place the lid on the Dutch oven and cook for 15-20 minutes.

  *Do not repeatedly lift the lid. The trapped steam is essential for cooking the dumplings properly. The dumplings should be puffed, firm, and cooked through in the center. If you are unsure if the dumplings are cooked through, remove one dumpling and cut it open. The center should no longer be wet or doughy.
• Turn off the heat once the dumplings are fully cooked. Remove pot from the heat. Let the chicken and dumplings rest, covered, for 5 minutes before serving.
• Ladle into bowls and serve hot and top with fresh parsley, chives or thyme.

Notes

• Chicken Thighs – Substitute boneless, skinless chicken thighs for the breasts. They are especially forgiving and flavorful.
• Bone-In Chicken – You can use bone-in chicken breasts. They will take longer to cook, so adjust accordingly, then remove chicken from the bone and shred per the recipe.
• Using Rotisserie Chicken or Cooked Leftover Chicken – Rotisserie or leftover chicken works well. Prepare the vegetables and broth first, thicken the soup, and then add the cooked shredded chicken before adding the dumplings Use about 4-5 cups of shredded cooked chicken. Add it after the broth has thickened and heat until the chicken is warmed through before adding the dumplings.
• Milk – Use 2% milk: Works very well and produces a slightly richer broth. Whole milk: Makes the soup creamier. Evaporated milk: Can be used for a richer, more concentrated flavor. Heavy Cream: For ultimate richness.
• Seasoned Salt – Substitute another seasoned salt blend. Use the same amount plus your preferred herbs and seasonings.
• Onion – Use yellow, white, or sweet onion they all work great with this recipe.
• Veggies – Baby carrots can be sliced into rounds. If you don’t have enough celery, add extra carrots or another mild vegetable such as petite peas. If the peas are frozen, there’s no need to thaw.
• Chicken Broth or Chicken Stock – If using bouillon cubes or bouillon granules, check the instructions on the package and dissolve the appropriate amount in the 6 cups of water according to the package directions.
• Thinning the Soup – If the broth becomes too thick, stir in a small amount of warm chicken stock, water or milk until it reaches your preferred consistency. This can happen depending on how vigorously the broth boils.

Nutrition

Serving: 1serving | Calories: 508kcal | Carbohydrates: 52g | Protein: 37g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 1129mg | Potassium: 1027mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3865IU | Vitamin C: 6mg | Calcium: 186mg | Iron: 3mg

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Easy Cinnamon Biscuits Recipe

Biscuits are a true staple of Southern cooking, and around here, there’s rarely a bad time for a warm batch straight from the oven. While savory biscuits are a favorite alongside breakfast, supper, or a hearty bowl of soup, these sweet cinnamon biscuits are especially good for weekend breakfasts, brunch, holiday mornings, or an afternoon treat. Serve them warm with a cup of coffee and don’t be surprised if they disappear before they have a chance to cool.

Key ingredients you’ll need to make Southern Cinnamon Biscuits: (Scroll down for the full printable recipe card and quantities.)

• Flour – This recipe utilizes store-bought Bisquick to keep preparation simple. There’s no need to add more baking powder, salt or baking soda.
• Sugar – Granulated sugar for sweetness.
• Spice – Ground cinnamon adds that warm subtle spice that makes these so appealing.
• Liquid – Whole milk or buttermilk for moisture.
• Butter – Melted butter for a rich flavor.
• Vanilla Cream Glaze – Powdered sugar (confectioner’s sugar), heavy cream and vanilla extract.

How to Make Cinnamon Biscuits Recipe

• Heat Oven and Prepare Pans – Preheat oven. Line two baking sheet pans with parchment paper.
• Sift Dry Ingredients – Use a whisk to sift together Bisquick, sugar and cinnamon.
• Add Wet Ingredients – To the flour mixture add the milk and butter. Stir to combine.
• Transfer to Pan – Drop mounds of biscuit dough onto the prepared pans 2-inches apart.
• Oven – Place pan into the oven and bake per the baking time in the recipe until lightly golden brown.
• Top with Glaze – Stir together powdered sugar, heavy cream and vanilla extract.Drizzle glaze over biscuits and serve warm.

Kitchen Equipment You’ll need for Cinnamon Biscuit Recipe

• Two large baking sheet pans lined with parchment paper.
• Large bowl.
• Balloon whisk.
• Measuring cups and measuring spoons.
• Tablespoon or scoop to divide the biscuit dough.

Recipe Variations, Tips and Substitutions

• Flour or Biscuit Mix – This recipe is specifically designed to be easy to make. It’s fine to use a store brand of biscuit and baking mix in place of Bisquick. That said, this isn’t interchangeable with all purpose flour.
• Milk – Whole milk, cold buttermilk or 2% milk will work.
• Fruit – You could toss 1 cup of raisins into the dry mixture prior to adding the milk for easy cinnamon raisin biscuits.
• Topping – You can brush the top with an egg wash for a deep golden color and sprinkle with cinnamon sugar before baking.
• Add Nuts – Stir chopped pecans or walnuts into the cinnamon-sugar Bisquick mix filling for a little crunch.
• Citrus – Add a little fresh orange zest to the glaze for a bright citrus note.
• Maple Glaze – Replace some or all of the cream in the glaze with maple syrup for a cozy maple-cinnamon flavor.
• Cream Cheese Glaze – Swap the simple glaze for a quick cream cheese icing to make them taste even more like cinnamon rolls.

Storage and Leftovers

• Leftovers – Store leftover Cinnamon Biscuits in an airtight container in the refrigerator for up to 3 days.
• Freezer – You can bake and freeze the biscuits prior to glazing. Store frozen for up to 3 months, then thaw in the fridge and add the creamy glaze just before serving.

More Southern Biscuit Recipes to Make

• Fluffy Southern Buttermilk Biscuits – The classic savory biscuit everyone will love.
• Angel Biscuits – Light, tender, and a wonderful cross between a biscuit and a yeast roll.
• Cheese Biscuits – perfect alongside soups, chili, or a hearty Southern supper.
• Sweet Potato Biscuits – Especially good for fall and holiday tables.
• Sausage Biscuits – A hearty breakfast option.
• Ham Biscuits – wonderfully Southern and perfect for breakfast or brunch.
• Fruity Blueberry Biscuits from Southern Living.

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Cinnamon Biscuits

These easy Cinnamon Biscuits are soft, fluffy, and filled with sweet cinnamon flavor, making them a delicious addition to breakfast or brunch. Serve warm with a drizzle of sweet icing for a cozy Southern treat!

Course Bread, Breakfast

Cuisine American, Southern

Keyword cinnamon-biscuit-recipes, cinnamon-biscuits

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 413kcal

Ingredients

• 4 cups Bisquick or similar brand baking mix
• 1/3 cup granulated sugar
• 2 tsp ground cinnamon
• 1 1/4 cup milk or buttermilk
• 2 Tbsp unsalted butter melted
• Glaze:
• 1 cup powdered sugar
• 3 Tbsp heavy cream plus additional as needed to thin
• 1 tsp vanilla extract

Instructions

• Preheat oven to 425°F. Line two baking sheet pans with parchment paper.
• In a large bowl use a whisk to soft together Bisquick, sugar and cinnamon.
• Pour milk and butter into the dry ingredients. Stir to combine.
• Use two tablespoons to drop mounds of biscuit dough onto the prepared pans at least 2-inches apart.
• Place pan into the oven and bake for 12-14 minutes until lightly golden brown.
• Glaze: In a small bowl, stir together powdered sugar, heavy cream and vanilla extract. Stir until smooth. Add small amount of heavy cream to thin further, if desired.
• Drizzle glaze or brush tops of cinnamon biscuits and serve warm.

Notes

• Flour or Biscuit Mix – This recipe is specifically designed to be easy to make. It’s fine to use a store brand of biscuit and baking mix in place of Bisquick. That said, this isn’t interchangeable with all purpose flour.
• Milk – Whole milk, cold buttermilk or 2% milk will work.
• Fruit – You could toss 1 cup of raisins into the dry mixture prior to adding the milk for easy cinnamon raisin biscuits.
• Topping – You can brush the top with an egg wash for a deep golden color and sprinkle with cinnamon sugar before baking.
• Add Nuts – Stir chopped pecans or walnuts into the cinnamon-sugar Bisquick mix filling for a little crunch.
• Citrus – Add a little fresh orange zest to the glaze for a bright citrus note.
• Maple Glaze – Replace some or all of the cream in the glaze with maple syrup for a cozy maple-cinnamon flavor.
• Cream Cheese Glaze – Swap the simple glaze for a quick cream cheese icing to make them taste even more like cinnamon rolls.

Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 64g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 785mg | Potassium: 159mg | Fiber: 2g | Sugar: 32g | Vitamin A: 212IU | Vitamin C: 0.3mg | Calcium: 162mg | Iron: 2mg

The post Cinnamon Biscuits appeared first on melissassouthernstylekitchen.com.

Royal Icing Recipe FAQs

What Does Meringue Powder Do in Royal Icing?

Meringue powder gives royal icing its structure and helps it dry firm, making it ideal for decorating sugar cookies. It also provides stability for piping and flooding while eliminating the need for fresh or raw egg whites. It’s an easy, convenient way to get that classic royal icing consistency every time.

Does royal icing dry hard?
Yes. This royal icing dries firm and hard, making it ideal for decorating sugar cookies that need to be stacked, packaged, or transported. The small amount of corn syrup helps give it a smoother, less brittle finish.

How long does royal icing take to dry?
The surface will begin to set fairly quickly, but allow the decorated cookies to dry completely before stacking or packaging. Drying time will vary depending on the thickness of the icing and humidity.

Can I use this royal icing for flooding cookies?
Yes. The consistency can be adjusted by adding small amounts of water until it’s thin enough for flooding while still holding its shape for detailed piping.

Does royal icing with meringue powder contain raw eggs?
No. This recipe uses meringue powder instead of raw fresh egg whites (or liquid egg whites and lemon juice) like a traditional royal icing, making it not only a convenient option but a safer option for cookie decorating.

Can I make different colors with this royal icing?
Absolutely, it can be made in a wide variety of different colors. Divide the icing into bowls and tint each portion with gel food coloring. For the whitest icing, use clear vanilla, almond extract or a clear butter emulsion.

Easy Royal Icing for Sugar Cookies Recipe

Checkout this quick list of ingredients you’ll need to make Royal Icing: (Scroll down for the full recipe card and quantities found at the end of this post.)

• Meringue Powder – Meringue powder gives royal icing structure and allows it to dry hard. Available at any baking supply store, grocery stores, Amazon or where cake decorating supplies are sold.
• Water – Warm tap water thins the icing mixture.
• Corn Syrup – A small amount of corn syrup for a smooth finish.
• Flavoring – Vanilla extract or or butter emulsion adds flavor. Use clear for pure white icing.
• Type of Food Coloring – Assorted gel colors or liquid food coloring to decorate the finished product and tint the icing. Gel colors are preferred, to avoid adding extra moisture resulting in a too-thin icing.
• Sugar – Powdered sugar (confectioner’s sugar) for sweetness.

How to Make Royal Icing Recipe with Meringue Powder

• Whip Meringue Powder – Whip the meringue powder, warm water, vanilla extract and Karo syrup. Mix on high speed until mixture is frothy.
• Add Confectioners’ Sugar – Gradually add powdered sugar and one tablespoon of additional warm water one at a time. (Don’t be tempted to add too much water, you can add more later if you need to thin the icing out).
• Separate and Tint – Separate desired amounts of icing into small bowls and tint with food color of choice.
• Thicker Icing – If elements of the cookie design need a stiff royal icing or very thick consistency, add additional meringue powder to the individual bowls. This is how you can achieve the desired consistency, look and thickness for that color.
• Thinner Icing – Add a few drops of water until it reaches the proper consistency. Think little water additions, not large amounts.

How to Decorate with Royal Icing Recipe

• Know your design and how many colors you’ll need prior to dividing the icing for tinting. Mix colors in a small bowl adding small amounts of food coloring at a time until you achieve the desired shade you want. You can cover the bowl with a damp paper towel or plastic wrap to keep it from drying out.
• Add about ½ cup of tinted icing to a pastry bag and tie off or use bands to secure the opening. Do not overfill the bag!
• Snip a small hole in the tip of the pastry bag OR before filling fit with a small round pastry tip to outline your cookie for sharp edges, followed by flooding the inside of the outline. Piping around the cookie borders to make an outline first will hold in the thinner icing and let you make a flat, smooth top 
• Allow time between steps for drying to create definition working incrementally depending on the intricate designs you’re creating.
• Add sprinkles or embellishments while the royal icing is still wet, and let icing set and dry completely before storing.

Kitchen Equipment to Make Royal Icing for Sugar Cookies

• Stand mixer  or hand mixer fitted with the whisk attachment for the meringue and paddle attachment to incorporate the sugar.
• Measuring cups and spoons.
• Small bowls.
• Pastry bags and round tips.
• Small knife (for spreading icing)

Recipe Variations, Tips and Substitutions

• Flavorings – You can use vanilla extract, lemon extract, almond extract, butter extract or any flavoring that you enjoy.
• Don’t Overbeat – When adding the powdered sugar make sure the mixer is on low speed.  When adding the powdered sugar make sure the mixer is on medium-low speed. You don’t want to beat the sugar too vigorously as it may add too much air and create bubbles in the icing.
• Pastry Bags – I use tipless pastry bags for outlining and flooding. The consistency of the icing should not be too thin as this will run off the edges of your cookie. Use a clean piping bag for each color.
• Spreading the Icing – You can spread this icing onto the surface of a cookie and skip the pastry bag, especially nice for beginners. A thicker consistency works best for spreading. You can also use to embellish the top of cakes when your designs needs a sharp edge. Keep in mind that unlike a traditional cake icing like a classic soft buttercream, it will dry hard.
• Adjust the Icing Thickness – For thicker royal icing use more meringue powder and less water. For thinner frosting use more water. It depends on your design as to how thick it needs to be.
• Allow Ample Time for the Cookies to Dry – Royal icing can take several hours to dry depending on the thickness. Place on parchment lined baking sheets and allow to air dry overnight, although the amount of time can vary. You can pop them into the refrigerator to speed up the drying process

Storage and Leftovers

• Make-Ahead Tip –  Store royal icing in an airtight container at room temperature for up to two weeks. Cover surface with plastic wrap then pop the lid on top to keep it airtight. Before reusing, whip using a an electric mixer fitted with the paddle attachment on low speed, just until it’s back to the correct consistency.
• Leftovers – Store decorated cookies in an airtight container with a tight fitting lid at room temperature for up to 2 weeks for freshness.
• Freezer – For longer storage, you can freeze decorated cookies for up to 3 months.
• Gifting – You can also individually bag and seal cookies in a cello bag to maintain freshness.
• Freezer – Store leftover icing in a freezer safe container for up to 2 months. Thaw in the fridge then bring to room temperature prior to using.

Even More Delicious Cookie Recipes to Make

• Gingerbread Cookies are edible art for the whole family.
• Kitchen Sink Cookies are filled to the brim with goodies.
• Snowball Cookies have one thousand names and each one spells delicious.
• Buttery homemade Pecan Cookies.
• Cut Out Cream Cheese Sugar Cookies melt in your mouth!
• Chocolate Dipped Pecan Lace Cookies are delicately delicious.
• Cranberry Walnut Chocolate Chip Cookies feature fresh cranberries.
• See more fantastic recipes in the cookies and bars recipe section here.
• See this resource for Wilton tutorials and how-to for piping.

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Royal Icing Recipe with Meringue Powder

This easy Royal Icing Recipe with meringue powder dries firm and smooth, making it perfect for decorating sugar cookies, holiday cookies, and more. It’s simple to tint, pipe, and flood for beautiful results every time.

Course Dessert

Cuisine American, Southern

Keyword royal-icing-recipe, royal-icing-with-meringue-powder

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3 cups (May Vary)

Calories 631kcal

Ingredients

• 3 Tbsp meringue powder i.e. Satin ice or similar
• 1/2 cup warm tap water divided use
• 1 tsp vanilla extract or butter emulsion use clear for pure white icing
• 1/2 tsp light corn syrup i.e. Karo or similar
• assorted food coloring
• 4 cups powdered sugar (confectioner's sugar)

Instructions

• In the large bowl of a stand mixer fitted with the whisk attachment, add the meringue powder and about 3 tablespoons of warm water. Add vanilla extract and Karo syrup. Mix on high speed until mixture is frothy. (about 1-2 min.)
• Switch to the paddle attachment. Gradually add powdered sugar and one tablespoon of additional warm water one at a time on medium speed. (Don't add too much water, you can add more water later if you need to thin the icing out).
• Continue mixing on a low speed until the icing can drip off of the spoon and is smooth. If it's too thin, add more powdered sugar and if it's too thick, add a little more water.
• Separate desired amounts of icing into small bowls and tint with food color of choice adding as much color as you desire.
• If elements of the cookie design need a very thick consistency, add additional meringue powder to the individual bowls to achieve the desired look and thickness for that color.
• Add about ½ cup of tinted icing to a pastry bag and tie off or use bands to secure the opening. Do not overfill the bag!
• Snip a small hole in the tip of the pastry bag OR before filling fit with a small round pastry tip to outline your cookie, followed by flooding the inside of the outline.
• Allow time between steps for drying to create definition working incrementally depending on how involved the design.
• Add sprinkles or embellishments while the royal icing is still wet, and let dry completely before storing.
• Chocolate Royal Icing

  Cocoa Powder – You can use cocoa powder to tint the frosting in various shades of brown. Unsweetened cocoa powder or Dutch process cocoa powder for a deeper brown color and give the icing a chocolate flavor. Do this when you separate out the icing for tinting incorporating the sifted cocoa powder towards the end of the mixing process, after the meringue powder and powdered sugar have already whipped up to stiff peaks, to minimize the impact of the cocoa's natural oils on the whipping process. You may need to add small amounts of water to thin.

Notes

• Flavorings – You can use vanilla extract, lemon extract, almond extract, butter extract or any flavoring that you enjoy.
• Don’t Overbeat – When adding the powdered sugar make sure the mixer is on medium-low speed. You don’t want to beat the sugar too vigorously as it may add too much air and create bubbles in the icing.
• Pastry Bags – I use tipless pastry bags for outlining and flooding. You can also use a small tip, if you prefer. The consistency of the icing should not be too thin as this will run off the edges of your cookie. Use a clean piping bag for each color.
• Spreading the Icing – You can spread this icing onto the surface of a cookie and skip the pastry bag, especially helpful for beginners. A thicker consistency works best for spreading. You can also use to embellish the top of cakes when your designs needs a sharp edge. Keep in mind that unlike a traditional cake icing like a classic soft buttercream, it will dry hard.
• Adjust the Icing Thickness – For thicker royal icing use more meringue powder and less water. For thinner frosting use more water. It depends on your design as to how thick it needs to be.
• Allow Ample Time for the Cookies to Dry – Royal icing can take several hours to dry depending on the thickness. Place on parchment lined baking sheets and allow to air dry overnight, although the amount of time can vary. You can pop them into the refrigerator to speed up the drying process.
• See more tips, tricks and faqs in the body of the post.

Nutrition

Serving: 1cup | Calories: 631kcal | Carbohydrates: 161g | Fat: 0.003g | Sodium: 6mg | Potassium: 5mg | Sugar: 158g | Calcium: 3mg | Iron: 0.1mg

The post Royal Icing Recipe with Meringue Powder appeared first on melissassouthernstylekitchen.com.

Easy Slow Cooker French Onion Soup Recipe

When to serve it? Just about anytime you’re craving a bowl of something warm and comforting. I especially love serving this Slow Cooker French Onion Soup on chilly evenings, for a cozy Sunday supper, or alongside a sandwich or salad for an easy lunch. My little twist is adding a splash of Kitchen Bouquet. It gives the broth that beautiful, deep dark color and adds an extra layer of savory flavor that makes this soup taste like it has been simmering away all day. It’s a simple addition, but I think it makes all the difference.

Key ingredients you’ll need to make Crockpot French Onion Soup: (Scroll down for the full recipe and quantities.)

• Onions – Sweet Vidalia onions are the star of this soup.
• Butter and Oil – Unsalted butter or salted butter plus olive oil to caramelize the onions.
• Fresh Garlic – Minced garlic enhances the flavor.
• Flour – All purpose flour to coat the onions.
• Sugar – Light brown sugar helps caramelization.
• Liquid – Low sodium beef stock or beef broth thins the onion mixture.
• Worcestershire Sauce – For depth of flavor. You could also replace one tablespoon with a spoonful of dry sherry.
• Spices and Aromatics – Dried thyme, bay leaves, garlic salt and black pepper.
• Gruyere Croutons – French baguette, softened butter and shredded Gruyere cheese or aged cheddar cheese for serving.
• Garnish – Fresh parsley or thyme for garnishing.

How Do You Make Slow Cooker French Onion Soup Recipe

• Caramelize Onions – Melt butter with the olive oil add the onions, stir to coat with butter mixture then lower the heat. Cook uncovered until softened and beginning to turn golden brown.
• Add Garlic and Flour – To the onions add the garlic, brown sugar and flour over the onions, and stir to coat.
• Stock and Spices – Transfer onion mixture to the slow cooker. Pour in the beef stock and Worcestershire sauce, then add the dried thyme, bay leaves, garlic salt and black pepper. Stir to combine.
• Cooking French Onion Soup on High – Cover and cook on HIGH for 4–5 hours.
• Cooking French Onion Soup on Low – Cover and cook on LOW for 7-8 hours.
• Make the French Cheese Toast Just Before Serving – Slice baguette into 1/2-inch slices. Arrange on a parchment paper lined baking sheet pan slather each slice and top with shredded cheese. Place pan into the oven set to broil and toast until the cheese is melted and golden brown.
• Serve – Ladle the soup into bowls and top each serving with a cheesy toast.

Kitchen Equipment to Make French Onion Soup in the Crockpot

• 6 quart of similar size crockpot or slow cooker.
• Large skillet.
• Sharp knife and chopping board to prep the onions.
• Measuring cups and measuring spoons.
• Large sheet pan lined with parchment paper.
• Cheese grater.
• Ladle and soup bowls for serving.

Recipe Variations, Tips and Substitutions

• Onions – You can make french onion soup using yellow onions for an even stronger onion taste.
• Even Slicing for Even Cooking – Slice the onions fairly evenly so they soften at a similar rate.
• Caramelizing is Key – Don’t rush the initial 15–20 minute cooking time; this helps the onions develop color and flavor before they go into the slow cooker.
• Kitchen Bouquet – This little secret is optional, but adds to the deep dark color and flavor of the soup that makes it so appealing.
• Cheese for French Onion Soup – Gruyère gives the soup a classic finish, while mature Cheddar and sharp Cheddar cheese are both an easy alternative. You could also use mozzarella cheese or swiss cheese.
• Aromatics – Remove the both bay leaves before serving.
• Fresh Herbs – You can use fresh thyme, fresh parsley or chives for garnishing.
• Make the Toast Just Before Serving – Keep the baguette toasts separate until serving so they remain crisp.
• Alternate Topping – If you’d like to go classic old school, ladle the french onion soup into oven safe soup crocks or ramekins. Top each with two pieces of buttered toast and sprinkle with cheese. Pop under the broiler until the cheese melts.
• Serving Option – Serve the soup piping hot with a cheesy baguette toast on top of each bowl. Add extra bread on the side for dipping, or pair it with a simple green salad for a lighter meal.

Storage and Leftovers

• Leftovers – Cool the soup completely and store it without the cheesy toasts in an airtight container in the refrigerator for up to 4 days.
• Freezing French Onion Soup – Freeze the cooled soup without the bread or cheese for up to 3 months. Defrost or thaw overnight in the refrigerator and reheat thoroughly on the stovetop over medium heat. Prepare fresh cheesy baguette slices just before serving.

Slow Cooker French Onion Soup FAQs

Do I have to cook the onions before putting them in the slow cooker?

The supplied recipe cooks them in butter and olive oil for 15–20 minutes first, until softened and beginning to turn golden brown then the slow cooker does the rest.

Can I cook French onion soup on HIGH?

Yes. Cook it for 4–5 hours on HIGH instead of 7–8 hours on LOW.

What cheese should I use?

The recipe calls for either Gruyère or mature Cheddar or sharp Cheddar cheese.

Can I freeze French onion soup?

Yes. Freeze the soup itself and make the cheesy baguette toasts fresh when you’re ready to serve.

Can I caramelize onions in a slow cooker?

The deep flavor that caramelizing the onions begins on the stovetop for optimum flavor. If you have a crockpot or multi cooker that has a dual slow cooking and saute option you can absolutely caramelize the onions in the crockpot.

More Slow Cooker and Crockpot Recipes to Make

• Crockpot Beef and Noodles is certain to become a family favorite.
• Slow Cooker Shrimp Boil recipe makes it possible to throw down a shrimp boil any night of the week.
• Slow Cooker Potato Soup warms you up from the inside out.
• For holidays and busy days, these Slow Cooker Green Beans are just the ticket.
• Tender Slow Cooker Beef Short Ribs.
• Make a batch of Crockpot Shredded Chicken for casseroles and quick meals.
• Full flavored French Onion Pot Roast.
• Slow Cooker Cabbage Roll Soup from The Magical Slow Cooker.

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Slow Cooker French Onion Soup

Slow Cooker French Onion Soup is rich, savory comfort food with caramelized onions, a flavorful beef broth, crusty bread, and melty cheese.

Course Main Course, Side Dish

Cuisine American, Southern

Keyword slow-cooker-french-onion-soup

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 servings

Calories 643kcal

Ingredients

• 3 lbs sweet Vidalia onions thinly sliced
• 6 Tbsp unsalted butter or salted butter divided use
• 1-2 Tbsp olive oil
• 3 large garlic cloves minced
• 1 Tbsp light brown sugar
• 1 1/2 Tbsp all purpose flour
• 7 cups low sodium beef stock
• 2 Tbsp worcestershire sauce
• 1-2 Tbsp Kitchen bouquet browning sauce optional
• 2 tsp dried thyme
• 2 large bay leaves
• 2 tsp garlic salt adjust to taste
• 1-2 tsp black pepper adjust to taste
• 1 lb french baguette 1/2-inch slices
• 2 cups shredded Gruyere cheese or aged cheddar cheese

Instructions

• Melt 4 Tbsp butter with the olive oil in a large skillet over medium-high heat. Add the onions, stir to coat with butter mixture then lower the heat to medium-low. Cook uncovered 15–20 minutes, stirring occasionally until softened and beginning to turn golden brown.
• To the onions add the garlic and brown sugar and cook for another 2 minutes. Sprinkle the flour over the onions, and stir to coat.
• Transfer onion mixture to the slow cooker. Pour in the beef stock and Worcestershire sauce, kitchen bouquet (if using) then add the dried thyme, bay leaves, garlic salt and black pepper. Stir to combine.
• Cover with lid and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the onions are beautifully soft and the soup has a rich flavor.
• Remove the bay leaves, then taste and adjust salt and black pepper. Add more to suit your taste, if needed.
• Make the Gruyere Croutons – Set oven to broil. Slice baguette into 1/2-inch slices. Arrange on a parchment paper lined baking sheet pan. Use the reserved butter to slather each slice. Toast lightly.
• Top croutons with shredded cheese, return to the oven and toast until the cheese is melted, bubbly and golden brown.
• Ladle the soup into bowls and top each serving with cheesy toast.
• Alternate Topping – If you'd like to go classic old school, ladle the french onion soup into oven safe soup crocks or ramekins. Top each with two pieces of buttered toast and sprinkle with Gruyere cheese. Pop under the broiler until the cheese melts.

Notes

• Onions – You can make french onion soup using yellow onions for an even stronger onion taste.
• Even Slicing for Even Cooking – Slice the onions fairly evenly so they soften at a similar rate.
• Caramelizing is Key – Don’t rush the initial 15–20 minute cooking time; this helps the onions develop color and flavor before they go into the slow cooker.
• Kitchen Bouquet – This little secret is optional, but adds to the deep dark color and flavor of the soup that makes it so appealing.
• Cheese for French Onion Soup – Gruyère gives the soup a classic finish, while mature Cheddar and sharp Cheddar cheese are both an easy alternative. You could also use mozzarella cheese or swiss cheese.
• Aromatics – Remove the both bay leaves before serving.
• Fresh Herbs – You can use fresh thyme, fresh parsley or chives for garnishing.
• Make the Toast Just Before Serving – Keep the baguette toasts separate until serving so they remain crisp.

Nutrition

Serving: 1serving | Calories: 643kcal | Carbohydrates: 66g | Protein: 28g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 2206mg | Potassium: 971mg | Fiber: 6g | Sugar: 17g | Vitamin A: 793IU | Vitamin C: 18mg | Calcium: 618mg | Iron: 5mg

The post Slow Cooker French Onion Soup appeared first on melissassouthernstylekitchen.com.

Southern Biscuit Recipes for Every Occasion

Biscuits have a way of making an ordinary meal feel a little more special. They belong beside a plate of fried chicken, tucked around a country ham breakfast, or served piping hot with a little butter and homemade jam. And around here, we certainly don’t wait for a special occasion to make them. A pot of soup, a Sunday supper, or a weekend breakfast is reason enough to get out the flour and turn on the oven.

That’s why I’m sharing five Southern biscuit recipes you need in your recipe file. Each one has its own personality and a place at the table, from classic Southern biscuits you’ll make again and again to recipes that put a delicious twist on this beloved Southern staple. Keep these recipes handy, because once your family gets a taste of homemade biscuits, you may find yourself making a pan of biscuits a whole lot more often!

1. Fluffy Southern Buttermilk Biscuits Recipe

These Fluffy Southern Buttermilk Biscuits are everything a homemade biscuit should be, tall, tender, buttery, and wonderfully flaky. A pastry cutter works the cold butter into the flour, leaving little pockets of butter throughout the dough. As those bits of butter melt in the hot oven, they create steam that helps give these biscuits their beautiful flaky layers and sky-high rise. They’re the kind of biscuits you’ll want to make again and again, whether you’re serving breakfast or Sunday supper. Get the FULL Recipe Here

2. Apple Pie Biscuits

If you love apple pie but don’t want to make a pie, these Apple Pie Biscuits are just the ticket. This easy shortcut recipe skips the dough and starts with frozen biscuits that are smothered in butter and cinnamon sugar, then topped with sweet apple pie filling before baking. The result is a warm, gooey, cinnamon-kissed treat that tastes like apple pie and homemade biscuits got together and decided to make something delicious. Get the FULL Recipe Here.

3. Angel Biscuits

Angel Biscuits are the best of both worlds, a cross between a classic buttermilk biscuit and a soft, fluffy yeast roll. They’re tender and buttery like a biscuit, but the yeast gives them a wonderfully light, airy texture. And here’s the secret that makes them especially handy: the dough can be made ahead and kept in the refrigerator, so you can bake fresh biscuits when you’re ready. If you’ve never made Angel Biscuits before, this is one Southern classic you’ll be mighty glad you discovered. Get the FULL Recipe Here.

4. Sweet Potato Biscuits

If you ask me, sweet potatoes have a way of making just about everything a little better, and biscuits are no exception. These Sweet Potato Biscuits are tender, lightly sweet, and absolutely wonderful warm from the oven with a pat of butter. They’re a delicious Southern twist on the classic biscuit and a particularly good way to use up leftover sweet potatoes. Get the FULL Recipe Here.

5. Ham and Cheese Biscuits

If there’s one thing that makes a homemade biscuit even better, it’s a little ham and cheese tucked inside! These Ham & Cheese Biscuits are tender, buttery, and packed with savory ham and melty cheese. Frozen butter is worked into the dough using two forks, creating little pockets of butter that melt as the biscuits bake for a tender, flaky texture. A brush of melted butter over the tops adds an extra layer of rich, buttery goodness. They’re just the thing for a hearty breakfast, weekend brunch, or an easy grab-and-go bite when you need something delicious to tide you over. Get the FULL Recipe Here.

Keep These Southern Biscuit Recipes Handy

Whether you’re looking for a classic Southern biscuit recipe, a sweet twist like Apple Pie Biscuits, or a savory biscuit packed with ham and cheese, these recipes are worth keeping close at hand. From breakfast and brunch to Sunday supper and holiday gatherings, homemade biscuits always have a place at the table.

So save these Southern biscuit recipes to your recipe file and come back whenever you’re craving something warm, buttery, and homemade. After all, you can never have too many good biscuit recipes!

More Southern Biscuit Recipes to Make

• Cheddar Chive Potato Biscuits are a savory biscuit you can serve at any time of day.
• Easy Cream Biscuits recipe only requires three ingredients to make.
• My recipe for Butter Swim Biscuits is a fan favorite!
• When you’re short on time these 3 Ingredient Biscuits are just the ticket.
• Honey Butter Biscuits are buttery and sweet.
• Thimble Biscuits can be filled with any flavor of jam that you like.
• Insanely delicious Cheddar Sausage Biscuits.
• Easy Blueberry Biscuits from Pillsbury.

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Helpful Kitchen Items:

• Aluminum Baking Sheets
• Mixing Bowl Set
• Measuring Set
• Biscuit Cutter Set

The post 5 Southern Biscuit Recipes You Need in Your Recipe File appeared first on melissassouthernstylekitchen.com.

Easy Pumpkin Rice Krispies Treats

I think everyone should have at least one childhood memory of making Rice Krispies Treats. These pumpkin treats are such a simple, sweet treat to make, especially when adults and kids work together in the kitchen, creating memories and something delicious to enjoy. This easy recipe for pumpkin-shaped treats is extra fun to make for fall gatherings, when hosting a Halloween party, and it also makes a festive Thanksgiving dessert that the kiddos are sure to love.

Key ingredients you’ll need to make Pumpkin Rice Krispie Treats: (Scroll down for the full printable recipe card and quantities.)

• Cereal – Crispy rice cereal i.e. Rice Krispies or a similar store brand that you enjoy.
• Pretzels – You’ll need thick pretzel sticks or pretzel rods for the stems.
• Marshmallows – Mini marshmallows form the edible “glue” that gives rice krispies treats their chewy texture.
• Flavoring – Vanilla extract enhances the taste of the marshmallows.
• Butter – Salted butter or unsalted butter to melt with the marshmallows.
• Food Coloring – Orange food coloring gel to give the pumpkins their signature color.
• Decorations – Green fondant or Airheads and one tube of green cookie icing to make the vines and leaves.

How to Make Pumpkin Rice Krispies Treats

• How Do You Make Pumpkin Rice Krispies Treats? The process is the same as making classic Rice Krispies Treats. In a large deep pot you’ll melt together the butter and mini marshmallows while stirring constantly to prevent sticking.
• Add Vanilla and Orange Food Coloring – To the pot add vanilla extract and orange food coloring. Stir well, then add the crispy rice cereal, adding more food coloring to suit your desired color preference.
• Work Quickly – Work quickly mixing to evenly coat the cereal with all of the marshmallow mixture.
• Shape into Pumpkins – Spray your hands with cooking spray and divide the cereal mixture with a measuring cup shaping into a pumpkin.
• Transfer to a Sheet Pan – Place onto a sheet pan and repeat until all of the cereal mixture is used.
• Add the Stem – Press a pretzel stick into the center while warm, let them cool completely.
• Create Leaves – Decorate using a tube of green cookie icing to create vines and place fondant leaves onto the tops. Let set then enjoy!

Kitchen Equipment to Make Pumpkin Rice Krispie Treats Recipe

• Large pot. When in doubt go larger, not smaller since the pot doubles as the mixing bowl.
• Measuring cups and measuring spoons.
• Rubber spatula or spoon.
• Large baking sheet pan.
• Leaf shaped cookie cutter.
• Knife and cutting board to make the leaves.
• Alternate Technique – You can press the marshmallow mixture onto wax paper and use a pumpkin cookie cutter to make the pumpkin shape. Please note that you’ll have more scraps doing it this way.

Recipe Variations, Tips and Substitutions

• Making Fondant Leafs – You can use premade fondant or green airheads for making the leaves for the pumpkins. Use the tip of a knife to create the leaf shape that you want. You can even create the veins of the leaves with the knife. If you have a leaf shaped cookie cutter by all means use it!
• Marshmallows – If you want to make these treats using large marshmallows, you’ll need 40 total to equal one package of mini marshmallows.
• Food Coloring – You can use liquid food coloring or food coloring gel to tint the mixture. I prefer to gel as it doesn’t add liquid to the equation. Add the amount that creates the level and intensity of orange that you desire.
• Add Shape – You can make the indentations in the krispies treats using the dull side of a knife. After forming into the pumpkin shape press at even intervals to create grooves to mimic the look of a pumpkin.
• Decorate – You can decorate these as jack-o-lanterns for Halloween using black icing and drawing faces onto the pumpkins.
• Store-Bought Fondant – Premade fondant is available at any craft store or baking supply store as well as most places where cake decorating supplies are sold.
• Cool Completely Before Adding Embellishments – Wait for the pumpkins to cool completely before using the icing, it could melt into the treat if they’re still warm.
• Add the Stem While Warm – Place the pretzel when the pumpkin is still warm and sticky. If you wait until the marshmallow is cooled, it is really difficult to get it in there. Marshmallow is like glue when it cools. You could also use mini tootsie rolls for the stems in a pinch.
• Test the Icing – Using a tube of cookie icing is super convenient way to draw the vines on the pumpkins especially if you’re not one to use a piping bag. I’ve found that the thickness of the icing can vary from brand to brand. Test it on a piece of wax paper and see if you’ll need to retrace the vines more than once to make them appear thicker. Remember, they don’t have to be perfect, this is a fun treat where the kids can help.

Storage and Leftovers

• Leftovers – Store Pumpkin Rice Krispies in an airtight container at room temperature for up to 1 week.
• Freezer – I don’t recommend freezing rice krispie treats, they can become soggy when thawed.

More No Bake Simple Recipes to Make

• No campfire is required to make these No Bake S’mores Bars.
• Easter Rice Krispies Nests are filled with colorful candy eggs.
• No Bake Chocolate Peanut Butter Bars for game day, picnics or the holidays.
• Chocolate Rice Krispies Treats for Halloween.
• Chocolate Peanut Butter Ritz Crackers are a vintage sweet and salty treat that anyone can make. They can be dipped in white chocolate, too!
• Strawberries and Cream Rice Krispies Treats are delightful.
• Butterscotch Rice Krispies Treats are a grown-up version that everyone will love.
• Lemon Meringue Rice Krispies Treats from 365 Days of Baking.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Sheet Pan
• Measuring Set
• Large Saucepan
• Silicone Spatulas

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Pumpkin Rice Krispies Treats

These fun Pumpkin Rice Krispies Treats are an easy, festive fall treat that kids and adults will love making and eating!

Course Dessert

Cuisine American

Keyword easy-rice-krispies-treats-recipe, pumpkin-rice-krispies-treats

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Cooling Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 173kcal

Ingredients

• 3 Tbsp salted butter
• 1 10 oz package mini marshmallows
• 1 tsp pure vanilla extract
• 1 tsp orange food gel coloring adjust amount to suit the color you desire
• 6 cups crispy rice cereal i.e. Rice Krispies or similar
• 10 (2 inch) pretzels sticks
• 1 7 oz tube green cookie icing
• green fondant or green airheads to create leaves

Instructions

• Lightly coat a rimmed baking sheet with nonstick cooking spray. Set aside.
• In a large heavy bottomed pot melt butter over medium heat. Add marshmallows and vanilla and stirring constantly until completely smooth, about 2-4 minutes.
• To the pot add the food coloring gel (or liquid) swirling the food coloring through the melted marshmallows and add the crispy rice cereal. Stir until the cereal is thoroughly coated adding more food coloring until it suits your color preference. Let cool slightly before handling.
• Lightly grease hands with nonstick cooking spray or butter. Form the cereal mixture into roughly 3/4 cup balls, and then shape into a pumpkin. (Don't skip this step, greasing your hands is the trick that keeps them from sticking.)
• Transfer to the prepared baking sheet. Repeat with the remaining cereal mixture. Press a pretzel stick into the top of each pumpkin to resemble a stem while warm.
• Allow the pumpkins to cool completely, then pipe green icing around the base of the pretzels to create vines and use green fondant or airheads cut into leaf shapes for the leaves. Let pumpkins stand at room temperature until the icing is set.
• Store pumpkins in an airtight container at room temperature for up to 1 week.

Notes

• Making Fondant Leafs – You can use premade fondant or green airheads for making the leaves for the pumpkins. Use the tip of a knife to create the leaf shape that you want. You can even create the veins of the leaves with the knife. If you have a leaf shaped cookie cutter by all means use it!
• Marshmallows – If you want to make these treats using large marshmallows, you’ll need 40 total to equal one package of mini marshmallows.
• Food Coloring – You can use liquid food coloring or food coloring gel to tint the mixture. I prefer to gel as it doesn’t add liquid to the equation. Add the amount that creates the level and intensity of orange that you desire.
• Add Shape – You can make the indentations in the krispies treats using the dull side of a knife. After forming into the pumpkin shape press at even intervals to create grooves to mimic the look of a pumpkin.
• Decorate – You can decorate these as jack-o-lanterns for Halloween using black icing and drawing faces onto the pumpkins.
• Store-Bought Fondant – Premade fondant is available at any craft store or baking supply store as well as most places where cake decorating supplies are sold.
• Cool Completely Before Adding Embellishments – Wait for the pumpkins to cool completely before using the icing, it could melt into the treat if they’re still warm.
• Add the Stem While Warm – Place the pretzel when the pumpkin is still warm and sticky. If you wait until the marshmallow is cooled, it is really difficult to get it in there. Marshmallow is like glue when it cools. You could also use mini tootsie rolls for the stems in a pinch.
• Test the Icing – Using a tube of cookie icing is super convenient way to draw the vines on the pumpkins especially if you’re not one to use a piping bag. I’ve found that the thickness of the icing can vary from brand to brand. Test it on a piece of wax paper and see if you’ll need to retrace the vines more than once to make them appear thicker. Remember, they don’t have to be perfect, this is a fun treat where the kids can help.

Nutrition

Serving: 1serving | Calories: 173kcal | Carbohydrates: 22g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 125mg | Potassium: 13mg | Sugar: 15g | Vitamin A: 105IU | Calcium: 1mg | Iron: 4mg

The post Pumpkin Rice Krispies Treats appeared first on melissassouthernstylekitchen.com.

Easy Mini Chicken Pot Pies Recipe

There’s just something about chicken pot pie that feels like a warm hug at the supper table. Creamy chicken and vegetables tucked beneath a golden, flaky crust make it the kind of old-fashioned comfort food that never goes out of style.

This chicken pot pie recipe is one that works perfectly for families of all sizes. Make just enough for a couple, or fill the cupcake pan for the whole family to enjoy. They’re especially nice for cozy weeknight suppers, Sunday dinner, or anytime you’re craving a homemade meal that feels a little extra special.

Key ingredients you’ll need to make Mini Chicken Pot Pies Recipe: (Scroll down for the full recipe card to print and exact quantities.)

• Pastry – Refrigerated pie crusts make assembling these pot pies a cinch.
• Chicken – Fully cooked rotisserie chicken.
• Frozen Veggies – Frozen mixed vegetables add bulk and texture.
• Butter – Salted butter or unsalted butter to make the sauce.
• All Purpose Flour – Flour thickens the sauce and stabilizes the filling.
• Spices – Garlic salt, lemon pepper, onion powder and ground mustard.
• Liquid – Half and half or whole milk thins the creamy filling.
• Egg Wash – One large egg beaten with cold water will enhance the browning of the tops. You could opt to use melted butter.
• Fresh Herbs – Fresh thyme for an earthy flavor.

How to Make Mini Chicken Pot Pies Recipe

• Heat Oven and Grease Pan – Preheat the oven and spray muffin cups with cooking spray.
• Make the Roux – Over medium high heat, melt butter. Add flour, garlic salt, lemon pepper, onion powder and ground mustard. Whisk until butter is absorbed.
• Simmer to Thicken – Add half and half, whisking to combine then bring to a gentle bubble. Lower heat and let simmer until thickened.
• Add Chicken and Vegetables – Add chicken, vegetables and thyme. Stir well.
• Cut Pastry Crust into Rounds – Unroll one pie crust and cut into 6 rounds. Press one round onto bottom and sides of each well of cupcake pan.
• Combine – Divide filling evenly between each of the 12 crusts. Top each mini pie with a smaller 1.5- inch dough round.
• Egg Wash – Brush the top crusts with beaten egg.
• Oven – Bake per the baking time in the recipe until the crusts are golden brown and filling is bubbly. Let stand in pan for 3-5 minutes.
• Serve – Run a knife around the edge of each pie and gently lift from the bottom to a serving platter.

Kitchen Equipment to Make Mini Chicken Pot Pie Recipes

• One large skillet.
• Measuring cups and measuring spoons.
• Standard size 12-cup cupcake/muffin pan.
• Sharp kitchen knife and chopping board for chopping the chicken.
• Balloon whisk for making the sauce and a large spoon or rubber spatula for stirring the filling together.
• 3.5-4 inch round cookie or biscuit cutter to cut out the pie crust and a 1.5-inch cutter to make the top crust.
• Small bowl for making the egg wash and pastry brush.

Recipe Variations, Tips and Substitutions

• Pie Crust – This recipe utilizes a package of refrigerated pie crusts to keep things simple. If you’d like to make your own crust you can! Checkout my Flaky Pie Crust recipe here.
• Use Pastry Scraps on Top – The top crust for these pot pies can be topped with a second crust using any leftover pie dough scraps. You may note, I did this with my pot pies in the images. To do so, cut out the rounds then place them onto a parchment lined baking sheet. Brush with egg wash and bake alongside the pot pies until golden. The single crusts won’t take as long to bake. 
• Chicken – I used chopped rotisserie chicken in this recipe for a timesaver. You can use any leftover chicken, poached chicken, grilled chicken breasts or baked chicken. In a pinch, you could also use canned chicken or leftover turkey from Thanksgiving for a round two meal.
• Homemade Sauce – The creamy sauce for these pot pies is homemade. It’s meant to be thicker by design to keep it from overflowing the crust while baking.
• Steam the Veggies – The mixed vegetables in the recipe need to be steamed prior to adding to the filling. You could use a medley of peas and carrots.
• Butter – You can use salted butter or unsalted butter.
• Seasonings and Spices – You can use black pepper in place of lemon pepper and add a dash of cayenne pepper for a little heat.
• Mustard – Use 1/2 tsp prepared Dijon mustard in place of ground mustard.
• Fresh Herbs – Fresh thyme adds another dimension of flavor to the sauce. You can use 1/4 teaspoon of dried thyme or fresh chives, rosemary or tarragon.
• Alternate Vegetables – You can create your own blend of vegetables with celery, peas, carrots, mushrooms or corn. Keep in mind, they need to be cooked, thawed and steamed, if frozen.

Storage and Leftovers

• Leftovers – Store leftover chicken pot pie in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – These mini pies reheat beautifully in the microwave. If frozen, you can thaw them in the fridge before reheating in the microwave, air fryer or reheat them from frozen in the oven.
• Freezer – You can freeze leftover pot pie in an airtight container after cooling for up to 2 months.
• Reheating from Frozen – When reheating mini pot pies from frozen, place the pot pies on a sheet pan lined with parchment paper and into a preheated 325°F oven with foil on top baking just until heated through.

More Southern Pot Pie Recipes to Make

• Broccoli Cheddar Chicken Pot Pie is a delicious fusion dish.
• Beef Pot Pie with Cheddar Biscuits features a flavorful beef filling topped with drop biscuits.
• Double Crust Chicken Pot Pie is a fan favorite year after year.
• Steak and Potato Pie is a rich and hearty main dish entree.
• Biscuit Topped Chicken Pot Pie is a comforting one dish meal.
• Vegetable and Biscuit Pot Pie from Sally’s Baking Addiction.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Cupcake Pans
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board

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Mini Chicken Pot Pies

These Mini Chicken Pot Pies are bite-sized Southern comfort, filled with tender chicken, savory veggies, and creamy sauce beneath a golden, flaky crust.

Course Appetizer, Main Course, Poultry

Cuisine American

Keyword chicken-pot-pie-recipes, mini-chicken-pot-pies

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 219kcal

Ingredients

• 1 14.5 oz package refrigerated pie crusts (2 crusts)
• 2 Tbsp salted butter
• 2 Tbsp all purpose flour
• 1/2 tsp garlic salt
• 1/2 tsp lemon pepper (or black pepper)
• 1/2 tsp onion powder
• 1/2 tsp ground mustard
• 1 1/3 cups half and half or whole milk
• 1 1/4 cup chopped rotisserie chicken
• 1 cup steamed mixed vegetables
• 1 tsp fresh thyme leaves
• 1 large egg beaten with 1 Tbsp cold water

Instructions

• Preheat the oven to 350°F. Spray the individual muffin cups of a 12-cup standard size cupcake/muffin pan with cooking spray. Set aside.
• In a large skillet over medium-high heat, melt butter. Add flour, garlic salt, lemon pepper, onion powder and ground mustard. Whisk until butter is absorbed.
• Add half and half, whisking until fully combined. Bring to a gentle boil whisking constantly then immediately lower heat and let simmer on low for 3 minutes. Remove from heat, add chicken, vegetables and thyme. Stir well. Set aside.
• Meanwhile, bring crusts to room temperature per package directions. Unroll one pie crust on a lightly floured surface.
• Using a 3.5-4 inch biscuit cutter, cut into 6 rounds. Repeat with second crust. Press one round onto bottom and sides of each well of cupcake pan. Reroll pastry scraps and cut into (12) 1.5-inch rounds for the top of the mini pot pies.
• Divide pot pie filling evenly between each of the 12 cups. Top each mini pie with a 1.5-inch dough round. (You can repeat and reroll any leftover scraps and cut into additional 1.5-inch rounds to bake along with pot pies on a separate pan.)
• Brush the top crusts with beaten egg. (Also any additional pie crust rounds you're baking separately)
• Place pies into the preheat oven and bake for 25 minutes or until the crusts are golden and filling is bubbly. Let stand in pan for 3-5 minutes.
• Run a knife around the rims of each pie and gently lift from the bottom to a serving platter. (This is when you can place any additional small crust rounds on top before serving.)
• Serve with mashed potatoes, your favorite salads and garlic bread.

Notes

• Pie Crust – This recipe utilizes a package of refrigerated pie crusts to keep things simple. If you’d like to make your own crust you can! Checkout my Flaky Pie Crust recipe here.
• Use Pastry Scraps on Top – The top crust for these pot pies can be topped with a second crust using any leftover pie dough scraps. You may note, I did this with my pot pies in the images. To do so, cut out the rounds then place them onto a parchment lined baking sheet. Brush with egg wash and bake alongside the pot pies until golden. The single crusts won’t take as long to bake. 
• Chicken – I used chopped rotisserie chicken in this recipe for a timesaver. You can use any leftover chicken, poached chicken, grilled chicken breasts or baked chicken. In a pinch, you could also use canned chicken or leftover turkey from Thanksgiving for a round two meal.
• Homemade Sauce – The creamy sauce for these pot pies is homemade. It’s meant to be thicker by design to keep it from overflowing the crust while baking.
• Steam the Veggies – The mixed vegetables in the recipe need to be steamed prior to adding to the filling. You could use a simple medley of peas and carrots.
• Butter – You can use salted butter or unsalted butter.
• Seasonings and Spices – You can use black pepper in place of lemon pepper and add a dash of cayenne pepper for a little heat.
• Mustard – Use 1/2 tsp prepared Dijon mustard in place of ground mustard.
• Fresh Herbs – Fresh thyme adds another dimension of flavor to the sauce. You can use 1/4 teaspoon of dried thyme or fresh chives, rosemary or tarragon.
• Alternate Vegetables – You can create your own blend of vegetables with celery, peas, carrots, mushrooms or corn. Keep in mind, they need to be cooked, thawed (if frozen) and steamed.

Nutrition

Serving: 1serving | Calories: 219kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 340mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 861IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

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