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Jenny Rowe, 3907 West Fork Street, Helena, MT (2025)

10/26/2024

This Chicken & Dumplings Soup is a family favorite, especially on chilly days!

"My grandma made the best Chicken & Dumplings soup! Whenever we needed comfort, this was our go-to dish."

Ingredients:
- 1 lb chicken breasts, boneless and skinless
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cups peas (fresh or frozen)
- 2 cups milk
- 1/4 cup butter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme (optional)
- 1 egg

Instructions:
1. In a large pot, melt butter over medium heat. Add onions, carrots, and celery. Cook until softened, about 5 minutes.
2. Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
3. Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
4. Stir in the peas and milk. Keep the soup simmering.
5. In a bowl, mix the flour, baking powder, salt, pepper, and thyme. In another bowl, beat the egg and mix it into the dry ingredients until just combined.
6. Drop spoonfuls of the dumpling mixture into the simmering soup. Cook uncovered for about 15 minutes until the dumplings are puffed and cooked through.
7. Serve warm and enjoy!

Fun Fact: Dumplings are a great way to thicken the soup and add a comforting texture! They soak up all the delicious flavors.

10/26/2024

This dish brings back sweet memories! Every bite is like a tropical vacation, and my kids devour it every time!

Ingredients:
- 2 chicken breasts, diced
- 1 cup pineapple chunks (fresh or canned)
- 1 cup rice (white or brown)
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Green onions for garnish (optional)

Instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add the diced chicken breasts and season with salt, pepper, garlic powder, and ginger powder. Cook for 5-7 minutes until the chicken is browned and cooked through.
3. Stir in the pineapple chunks and soy sauce. Cook for an additional 2-3 minutes.
4. In another pot, bring the chicken broth to a boil. Add the rice, cover, and reduce heat. Cook according to package instructions (usually about 15-20 minutes for white rice, longer for brown).
5. Once the rice is cooked, fluff it with a fork and combine it with the chicken and pineapple mixture in the skillet. Stir well to mix everything together.
6. Serve hot, garnished with green onions if desired.

Tip: For added flavor, you can throw in some chopped bell peppers or peas along with the chicken! Enjoy your tropical dish!

10/26/2024

"My friend brought this cake to our gathering, and let me tell you, the mix of chocolate and cherry flavors with that Dr Pepper twist was a total game changer! Everyone was asking for seconds."

Ingredients:
- 1 box of chocolate cake mix
- 1 can (12 oz) Dr Pepper
- 1 cup cherry pie filling
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
- Optional: cherries for decoration

Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the chocolate cake mix, Dr Pepper, cherry pie filling, eggs, vegetable oil, and vanilla extract.
3. Mix everything together until well combined and smooth.
4. Grease and flour a 9x13 inch baking pan.
5. Pour the batter into the prepared pan.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Once baked, let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, mix powdered sugar and milk in a bowl until smooth.
9. Once the cake is cool, drizzle the frosting over the top.
10. Optional: Decorate with cherries on top for a beautiful finish.

Tip: This cake is super moist and delicious on its own, but adding a scoop of vanilla ice cream makes it even better! Enjoy!

10/26/2024

"My grandma used to make this every summer! It's so refreshing and always reminds me of sunny days."

Ingredients:
- 1 prepared graham cracker crust
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup whipped topping (like Cool Whip)
- Lemon slices for garnish (optional)

Instructions:
1. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth.
2. Add the fresh lemon juice and lemon zest to the cream cheese mixture. Mix until well combined.
3. Gently fold in the whipped topping until no streaks remain.
4. Pour the mixture into the prepared graham cracker crust and spread evenly.
5. Refrigerate the pie for at least 4 hours, or until set.
6. Before serving, garnish with lemon slices if desired. Enjoy!

Tip: You can also add a little food coloring to make the pie even more cheerful!

10/26/2024

This recipe reminds me of cozy nights at home. My family just loves this dish, and the aroma always brings back sweet memories!

Ingredients:
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) chicken broth
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (optional)
- Fresh parsley for garnish (optional)

Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the rice, cream of chicken soup, chicken broth, onion powder, garlic powder, and black pepper. Mix well.
3. Spread the rice mixture evenly in the bottom of a greased 9x13 inch baking dish.
4. Place the chicken breasts on top of the rice mixture. If using, scatter the frozen vegetables around the chicken.
5. Cover the dish tightly with aluminum foil, making sure it’s sealed well to trap steam.
6. Bake in the preheated oven for 1 hour and 15 minutes.
7. Remove the foil and bake for an additional 15 minutes to slightly brown the chicken.
8. Let it rest for a few minutes before serving. Garnish with fresh parsley if desired.

Tip: For extra flavor, you can add your favorite herbs or spices to the rice mixture. Enjoy your hearty casserole!

10/26/2024

"This dish always reminds me of our beach vacations! The flavors are vibrant and everyone ends up asking for seconds!"

Ingredients:
- 4 red snapper fillets
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced bell pepper (any color)
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup heavy cream
- 1 tablespoon Creole seasoning (or to taste)
- Fresh parsley, chopped (for garnish)

Instructions:
1. Season red snapper fillets with salt and pepper on both sides.
2. In a large skillet, heat olive oil over medium heat.
3. Add diced onion and bell pepper, and sauté until softened, about 5 minutes.
4. Stir in minced garlic and diced tomatoes; cook for another 2-3 minutes.
5. Lower the heat and pour in the heavy cream, followed by the Creole seasoning. Stir well to combine.
6. Add the seasoned red snapper fillets to the skillet, spooning some sauce over them.
7. Cover and simmer for about 8-10 minutes or until fish is cooked through and flakes easily with a fork.
8. Serve the snapper with the creamy Creole sauce and garnish with fresh parsley.

Tip: You can serve this dish over rice or with crusty bread to soak up the delicious sauce! Enjoy your meal!

10/25/2024

This fresh tomato and ricotta whole wheat pasta is a true delight! It combines the freshness of tomatoes with creamy ricotta for a perfect dish.

It's a recipe my family can't get enough of! Simple ingredients and a burst of flavor make it a hit every time.

Ingredients:
- 8 ounces whole wheat pasta
- 2 cups fresh tomatoes, diced
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)

Instructions:
1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the diced tomatoes to the skillet and cook for about 5 minutes, until they start to soften.
4. Stir in the ricotta cheese until well combined with the tomatoes. Season with salt and pepper to taste.
5. Add the cooked pasta to the skillet and toss everything together until the pasta is coated in the sauce.
6. Remove from heat and serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.

Tip: For extra flavor, you can roast the tomatoes in the oven with a drizzle of olive oil and a sprinkle of salt before adding them to the pasta. Enjoy!

10/25/2024

My friend made these for brunch, and I couldn't stop eating them! So soft and sweet with just the right amount of cinnamon.

Ingredients:
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon red food coloring
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar for frosting

Instructions:
1. Preheat your oven to 350°F (175°C). Grease a baking dish.
2. In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt together.
3. In another bowl, whisk milk, melted butter, egg, red food coloring, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients until a dough forms.
5. Roll the dough into a rectangle on a floured surface.
6. Spread cream cheese over the dough evenly.
7. Mix brown sugar and cinnamon together, then sprinkle over the cream cheese.
8. Roll the dough tightly from one end to the other to form a log.
9. Cut the log into equal slices and place in the greased baking dish.
10. Bake for about 25-30 minutes or until lightly golden.
11. Let cool for a few minutes, then mix powdered sugar with a little milk to make a frosting. Drizzle over the warm rolls.

Tip: You can adjust the level of sweetness in the frosting by adding more or less powdered sugar, depending on your taste! Enjoy your delicious red velvet cinnamon rolls!

10/25/2024

This Maple Sriracha Roasted Cauliflower is a big hit at our dinner parties! The sweet and spicy combo makes everyone go back for seconds.

Ingredients:
- 1 medium head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped green onions for garnish (optional)
- Sesame seeds for garnish (optional)

Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix the olive oil, maple syrup, sriracha sauce, garlic powder, salt, and black pepper.
3. Add the cauliflower florets to the bowl and toss until they are well coated with the mixture.
4. Spread the coated cauliflower evenly on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly charred, stirring halfway through.
6. Remove from the oven and let cool for a few minutes.
7. Garnish with chopped green onions and sesame seeds if desired before serving.

Tips:
- You can adjust the amount of sriracha based on how spicy you like your dish.
- This roasted cauliflower makes a great side dish or can even be served as a tasty main for a vegetarian meal. Enjoy!

10/25/2024

My kids love these Cheesy Cauliflower Bites! They think they're eating snacks, but I know they're getting their veggies in!

Ingredients:
- 1 head of cauliflower, cut into small florets
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup breadcrumbs (can be seasoned or plain)
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Cooking spray or oil, for baking

Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix the cauliflower florets with garlic powder, onion powder, salt, and pepper.
3. Steam the cauliflower for about 4-5 minutes until slightly tender. Let cool.
4. In another bowl, beat the eggs and add the shredded cheese.
5. Add the cooled cauliflower to the egg and cheese mixture. Stir well to combine.
6. Scoop out small portions of the mixture and form into bite-sized balls. Roll them in breadcrumbs until coated.
7. Place the bites on a baking sheet lined with parchment paper. Lightly spray or brush them with oil.
8. Bake for 20-25 minutes until golden brown and crispy.
9. Let cool slightly before serving. Enjoy!

Tip: For extra flavor, try adding herbs like parsley or paprika to the mixture!

10/25/2024

This baked brie with apples is a true crowd-pleaser! I served it at our last gathering, and my friends couldn't stop raving about it. Perfect for sharing!

Ingredients:
- 1 round of brie cheese
- 2 medium apples, sliced (e.g., Granny Smith or Honeycrisp)
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- Fresh thyme leaves (for garnish)
- Crackers or baguette slices (for serving)

Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a skillet, melt the butter over medium heat.
3. Add the apple slices, brown sugar, cinnamon, and lemon juice to the skillet.
4. Cook for about 5-7 minutes, stirring occasionally, until the apples are tender.
5. Place the brie cheese on a baking dish and pour the cooked apples over the top.
6. Bake the brie in the preheated oven for about 10-15 minutes, until it is soft and gooey.
7. Remove from the oven and let it cool slightly.
8. Garnish with fresh thyme leaves and serve with crackers or baguette slices.

Tip: You can add some walnuts or pecans for extra crunch! Enjoy this delicious treat warm!

10/25/2024

This is such a cozy dish! My sister-in-law makes it for Thanksgiving and we all fight for the last bite!

Ingredients:
- 1 package butternut squash ravioli (about 12-15 ounces)
- 1/4 cup unsalted butter
- 1/2 cup pecans, chopped
- 1/2 teaspoon fresh sage, chopped (or 1/4 teaspoon dried sage)
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Optional: a sprinkle of cinnamon for extra warmth

Instructions:
1. Cook the butternut squash ravioli according to the package directions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add the chopped pecans to the skillet and cook, stirring frequently, until the butter is browned and the pecans are toasted (about 3-5 minutes).
4. Stir in the fresh sage, salt, and pepper. Cook for another minute to combine flavors.
5. Add the cooked ravioli to the skillet and gently toss to coat with the brown butter sauce.
6. Serve hot, topped with grated Parmesan cheese and an optional sprinkle of cinnamon if desired.

Tip: Be careful not to burn the butter; watch it closely as it turns from golden to brown quickly! Enjoy your delightful meal!

Jenny Rowe

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