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Recipe of the Month ...


Recipe from the Kitchen of Aunt Becky

 


Biscuits with Rich Chocolate Sauce

Ingredients: 

Grands refrigerated Flaky Biscuits or Grands frozen Buttermilk Biscuits

 

Sauce:

1/3 cup Hershey's Cocoa
1 cup Sugar
3/4 cup Evaporated Milk
1/4 cup Butter
1/8 teaspoon Salt
1/2 teaspoon Vanilla

Instructions:

Combine Cocoa and Sugar in small saucepan and whisk until blended. Blend in Evaporated Milk until well mixed. Add Butter and Salt. Cook over medium heat and stir constantly until mixture just begins to boil. Remove from heat; add Vanilla. Serve warm over biscuits, ice cream, brownies or other.

I usually prefer homemade biscuits, but this sauce is so good over the refrigerated flaky biscuits. Of course, I also open and butter my biscuit before pouring on warm sauce. When my nephew, Bob Dorton, would come to stay with us "in the country", he always wanted this for breakfast ... he is 40 something now, and still asks for this!

 

                         

Chicken & Vegetable Rice


Ingredients:

4 bone-in Chicken Breasts  (I use 1 Chicken Breast and 6 small Legs because that’s what we like)

3 medium Carrots, sliced

2 medium Potatoes, peeled and cubed

1 stalk Celery, sliced

1 small Sweet Onion, sliced

¼ cup Chicken Broth

¼ teaspoon Rubbed Sage

3 Tablespoons Olive Oil

1 teaspoon Salt

½ teaspoon Seasoned Pepper


Instructions:

1. Arrange Chicken in shallow baking pan. Combine the remaining Ingredients listed above.  Arrange around the Chicken.

2. Bake at 375 degrees for about 45 minutes, stirring vegetables twice.


Ingredients:

1 box Rice A Roni Long Grain and Wild Rice

¼  cup Chicken Broth

1 Tablespoon Parsley  Flakes


Instructions:

3. Prepare Rice according to directions on box. Let stand until Chicken is done.
4. Stir the Parsley Flakes in the Chicken Broth; add to rice. Heat through.

Serve the Chicken, Vegetables and Rice on plate.


This is so delicious! Danny and Emma are particular about chicken and rice dishes I come up with, and they loved this one!