Easy Chicken and Dumplings

3 celery ribs, chopped
1 cup sliced carrots
1/2 cup chopped onion
1-2 tablespoons olive oil
3 (14.5 ounce) cans chicken broth
salt & pepper to taste
3 cups cooked, cubed chicken
2 cups Bisquick
2/3 cup milk

In a large pot or dutch oven, saute celery, carrots and onion in 1-2 tablespoons olive oil for 5 minutes.  Stir in the broth (I added 2 more cups of broth to the 3 cans), salt and pepper, and chicken.  Bring to a boil.  For dumplings, combine biscuit mix and milk.  Drop by tablespoons into boiling broth.  (Push down with back of spoon if needed.)  Cover and simmer for 10-15 minutes or until a toothpick inserted in dumpling comes out clean (do not lift cover while simmering).

Red Lobster Cheddar Bay Biscuits

2 1/2 cups Bisquick baking mix
4 tablespoons cold butter
1 heaping cup grated cheddar cheese
3/4 cup cold milk
1/4 teaspoon garlic powder

Combine Bisquick with cold butter using a pastry cutter or fork. Add cheese, milk and 1/4 teaspoon garlic. Mix by hand until combined.  Drop approximately 1/4 cup portions of the dough onto ungreased cookie sheet.  Bake for 15-17 minutes at 400 degrees.

When they are done baking, brush on top:
2 tablespoons melted butter
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
pinch of salt

Makes 1 dozen biscuits.

White Chocolate Popcorn

3 or 4 bags butter popcorn, popped and kernals removed

Add to popcorn (to your liking or about 1 cup each):

Twisted pretzels
Fruit Loops
Cashews
Swedish Fish
Gummy raspberries


Melt 3-4 bags white chocolate chips (or more to your taste), pour over popcorn mixture and coat well.  Lay on wax paper until dry.