A Month in the Life

I'm a huge fan of convenient ways to cook. That's why when I saw a three-ingredient recipe on a package of biscuits I bought at the store this week, I knew I had to try it.

CHICKEN & DUMPLINGS

INGREDIENTS:
2 cans (18.6 oz each) Progresso® Rich & Hearty chicken pot pie style soup
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
Chopped parsley, if desired

DIRECTIONS:
1 . In 10-inch nonstick skillet, heat soup over medium heat, stirring occasionally, until bubbly.
2 . Separate dough into 10 biscuits; cut each into quarters. Place biscuit quarters on top of hot soup. Simmer uncovered 10 minutes.
3 . Cover; simmer 8 to 10 minutes longer or until biscuits are no longer doughy. Sprinkle with parsley.

While my version didn't look like this beautiful photo, it was still pretty tasty. Not as good as Cracker Barrel or my grandmothers, but it'll do in a pinch!

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My cousin told me about a new cake shape: a giant cupcake! As I'm thinking ahead to my daughter's first birthday party, I think this will be a winner. It's just a Wilton cake pan design!


Chocolate fountains are out. Cupcakes are in. In a big way. Not only are they enjoying a resurgence in popularity for kids' parties, but they're popping up in non-edible designs at stores like Gymboree, and last week I noticed a whole new line of cupcake designs at Cracker Barrel (can you tell I like that restaurant?). They have clothes, cookie jars, cookbooks, kid cupcake baking sets, cardboard cupcake boxes (each box holds 4), sprinkles, mugs -- you name it! They also have a cookie-cutter set that creates 3-D cookie animals! I love all of it!

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