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Page history last edited by dawntush 9 months, 3 weeks ago

Delectable & Scrumptious ..... Yummy Dishes from Dawn

ingredients ~ goodies ~ cuisine ~ nutrition ~ recipes ~ techniques ~ fundamental


About Dawn~

I am an Instructional Facilitator (instructional coach) and am located in Topeka, KS. Since I love the visuals on Pinterest, so I thought I'd create my own food wiki, as I make delicious goodies, to share with you. The plan is to provide you with only my favorite recipes.

I have created a variety of pages (see Rt sidebar). They include salads, vegetarian dishes, juicing recipes, meat, soups, bread with more categories to come. Just navigate to the sidebar and click on the name of the page wanted. As I work though the recipes, I plan to provide Weight Watcher Points Plus values to the WWMeals website (you'll see it in the sidebar too) ~ for the weight conscience mind.

Come back and visit soon for more food excursions! 

 genießen  deine  der Appetit




Libby’s Cream Cheese & Chicken Dip Buffalo chicken 

2-3 Chicken breasts (cooked and shredded)  - I used 2 cans of drained chicken breast

1/2 bottle of franks Buffalo sauce (or more to taste) - I used sweet baby rays

3T of ranch (to taste)

2 softened blocks of cream cheese

1 1/2 cup shredded sharp cheddar 


Mix together the chicken, Buffalo sauce and ranch. I usually end up adding more Buffalo sauce and then a bit more ranch to get to the flavor I want. Then mix in the cream cheese and 1/2 cup of cheese. Place in a baking dish or crockpot and top with sharp cheddar cheese. Cook until cheese is melted.




Tomato Bisque 

 - Made for me by my wonderful husband, on Valentines Day. It was so delicious, and served in a Panera Bread bowl.

Credit: http://www.foodnetwork.com/recipes/michael-chiarello/homemade-tomato-soup-recipe/index.html


  • 1 (14-ounce) can chopped tomatoes
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup half-n-half, optional


Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.


Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.  




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