Nonnie's Kitchen

07/23/2026

Nonnie's Secret ❤️ Add just a tiny splash (about ¼ teaspoon) of Watkins Caramel Flavoring along with the vanilla. It doesn't make the dessert taste like caramel. Instead, it deepens the warm bakery flavors and makes your whole kitchen smell absolutely heavenly.

just picture my kitchen right now:
🍎 Warm apples bubbling away...
🥮 Cinnamon filling melting into the sauce...
🧈 Butter...
🥛 Cream...
🍮 That whisper of caramel...
It smells like someone bottled autumn and turned it into dessert.

The great thing about doing it in the crock pot in the summer is, we can have those yummy baked desserts without heating up the whole house.
It's 107 degrees in New Mexico today and to hot to bake, so the crock pot apple dumplins ride again! 😘

107°F in New Mexico is exactly when the Crock-Pot earns its place on the counter. ☀️🥵
Instead of heating the entire kitchen with a 350°F oven for an hour or more, you're only warming the inside of the slow cooker. You still get all those cozy fall aromas without turning the house into a sauna.

Love,
Rachel "Nonnie"

07/22/2026

One of my favorite gifts to gift is har mixes and, they are perfect for having in hand in my own kitchen for ready to make on the spot just by added a few wet ingredients. They are convenient because everything is pre-measured and ready to go.

Love,
Rachel "Nonnie"❤️

🫙 Nonnie's Pantry

Cream of Chicken Soup Mix

A Nonnie's Kitchen Original

Yield: Approximately 6 batches (equivalent to six 10½-ounce cans of condensed cream of chicken soup)

Dry Mix Ingredients

2 cups all-purpose flour

2 cups instant dry milk powder

½ cup freeze-dried cooked chicken, finely crushed

¼ cup chicken bouillon powder

¼ cup powdered butter

3 tablespoons dried minced onion

2 tablespoons dried parsley flakes

2 teaspoons garlic powder

½ teaspoon celery seed, lightly crushed

½ teaspoon white pepper

¼ teaspoon fine sea salt (optional, depending on the saltiness of your bouillon)

Directions

Place all ingredients in a large mixing bowl.

Lightly crush the celery seed with a mortar and pestle or the back of a spoon before adding it. This releases its wonderful aroma without leaving large pieces.

Whisk everything together until evenly blended.

For a smoother soup, pulse the mixture a few times in a food processor.

Store in an airtight mason jar away from heat, light, and moisture.

To Make One Batch

Whisk together:

⅓ cup Cream of Chicken Soup Mix

1 cup chicken broth

½ cup half-and-half

Cook over medium heat, whisking constantly until thick, smooth, and creamy.

Makes approximately one 10½-ounce can of condensed cream of chicken soup.

Nonnie's Pantry Tips ❤️

🥄 Add 1 tablespoon butter after cooking for an extra silky finish.
🌿 Stir in fresh chopped parsley just before serving for a bright homemade touch.

🍗 Add extra cooked shredded chicken when using as a stand-alone soup.
Perfect For

🍗 Chicken & Dumplings

🥧 Chicken Pot Pie

🥘 Chicken Casseroles

🍚 Chicken & Rice

🥔 Funeral Potatoes

🥣 Homemade Cream Soups

🐔 Crock-Pot Chicken Recipes
Shelf Life

Stored in an airtight mason jar in a cool, dry pantry:

Up to 6 months

🫙 Nonnie Says...

"A well-stocked pantry is like having an old friend in the kitchen. When supper sneaks up on you, this little jar is ready to help." ❤️

07/22/2026

Some recipes earn their names... and this one's no exception! 💍✨

This week's featured recipe is My Crock-Pot version of Marry Me Chicken, a tender chicken dinner slow-cooked in a rich, creamy Parmesan sauce with savory sun-dried tomatoes, garlic, and Italian herbs. Served over buttery fettuccine with warm crusty garlic bread, it's the kind of comfort food that makes everyone ask for seconds.

💍 Why is it called "Marry Me Chicken?" Legend says it's so delicious that if you make it for your sweetheart, you just might get a marriage proposal! After all... the way to a man's heart is through his stomach. ❤️😉

Who's adding this one to their dinner menu this week?

Love,
Rachel "Nonnie" ❤️

__________

❤️ Rachel's Crock-Pot Marry Me Chicken

A Nonnie's Kitchen Original

Yield: 6 servings
Cook Time: 4-5 hours on LOW or 2½-3 hours on HIGH

Ingredients

2 pounds chicken breast cutlets

2 tablespoons oil from the jar of sun-dried tomatoes

3 cloves garlic, minced

½ cup chopped sun-dried tomatoes (packed in oil, drained)

2 tablespoons all-purpose flour

1½ cups chicken broth

1 cup heavy cream

¾ cup freshly grated Parmesan cheese

1 teaspoon dried Italian seasoning

½ teaspoon dried thyme

¼ teaspoon crushed red pepper flakes (or more to taste)

Salt and freshly ground black pepper, to taste

2 tablespoons butter

For Garnish

Fresh basil, cut into thin ribbons (chiffonade)

Freshly grated Parmesan cheese

Directions

1. Lightly grease a 6-quart Crock-Pot.

2. Heat the sun-dried tomato oil in a large skillet over medium-high heat. Sear the chicken for about 2 minutes per side, just until lightly golden. (It does not need to cook through.) Transfer the chicken to the Crock-Pot.

3. In the same skillet, sauté the garlic for about 30 seconds. Sprinkle in the flour and cook for 1 minute, stirring constantly.

4. Slowly whisk in the chicken broth until smooth.

5. Stir in the heavy cream, Parmesan cheese, dried Italian seasoning, dried thyme, crushed red pepper flakes, butter, and chopped sun-dried tomatoes. Season with salt and pepper.

6. Pour the sauce evenly over the chicken.

7. Cover and cook:

LOW: 4 to 5 hours

HIGH: 2½ to 3 hours

The chicken is done when it is tender and reaches an internal temperature of 165°F.

8. Taste the sauce and adjust seasoning if needed. If you prefer a thicker sauce, remove the lid during the last 20 to 30 minutes of cooking or stir in a small cornstarch slurry.

9. Sprinkle generously with fresh basil ribbons and extra Parmesan just before serving.

Serving Suggestions

Serve over:

Fettuccine

Angel hair pasta

Creamy mashed potatoes

Buttered rice

Cheese tortellini

Serve with:

Crusty garlic bread

Caesar salad

Roasted asparagus

Steamed broccoli

🌿 Rachel's Tip

"Using a little of the oil from the sun-dried tomatoes gives the sauce a deeper, richer flavor that plain olive oil just can't match. Save the fresh basil for the very end so it stays bright, fragrant, and beautiful."

💕 Nonnie Says...

"Now I'm not promising you'll get a proposal... but if somebody starts looking at rings after supper, don't say I didn't warn you!" 😉💍

© Copyright Rachel J. Dobbs 2026
Nonnie ❤️

❤️

07/22/2026

Uh-Oh! My Cookies Turned Into Pancakes!

If your beautiful cookie dough turned into one giant cookie puddle... don't panic! ❤️ It happens to the best of us, and the good news is, it's usually an easy fix.

🍪 Why It Happened

❌ Butter was too warm or melted.
❌ The dough got too warm before baking.
❌ Not enough flour.
❌ The cookie sheet was still warm from the last batch.
❌ The oven wasn't fully preheated.

🛟 Nonnie's Rescue Plan

✅ Chill that dough!
Pop it in the refrigerator for at least 30 minutes before baking.

✅ Use a cool cookie sheet.
A warm pan starts melting the butter before the cookies even reach the oven.

✅ Measure your flour correctly.
Spoon the flour into the measuring cup and level it off. Too little flour can turn cookies into pancakes.

✅ Always preheat your oven.
Cookies need a hot oven right from the start to help them set properly.

✅ Bake on parchment paper.
It helps cookies bake more evenly and makes cleanup a breeze.

💜 Nonnie Says...

"Don't throw that dough away! Around here, we don't give up... we grab another cookie sheet and try again. Even pancake cookies are still pretty tasty with a cold glass of milk!" 🥛🍪😉

Have you ever had a cookie recipe go sideways? Tell me what happened, and maybe it'll become the next Kitchen SOS with Nonnie rescue tip! ❤️👩🏻‍🍳

Love,
Rachel "Nonnie"❤️

07/22/2026

I'm trying to catch up around here after a rough week. Here's a yummy crock pot dessert you're gonna love!

Love,
Rachel "Nonnie" ❤️

🍎 Rachel's Crock-Pot Apple Dumplins
A Nonnie's Kitchen Original
Yield: 8 servings
Cook Time: 2½ to 3 hours

Ingredients
Apple Filling
6 Granny Smith apples, peeled, cored, and sliced
½ cup light brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
¼ cup apple cider or apple juice
4 tablespoons butter, cut into small cubes
Dumplins
2 cans refrigerated cinnamon rolls (8 rolls total), icing reserved
¼ cup heavy cream
1 tablespoon all-purpose flour (optional, for lightly dusting the dough balls)
½ cup toasted pecans (optional)
Directions
Spray a 6-quart Crock-Pot with nonstick cooking spray.

In a large bowl, combine the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, salt, cornstarch, vanilla, lemon juice, and apple cider. Toss until the apples are evenly coated.

Spread half of the apple mixture into the bottom of the Crock-Pot and dot with half of the butter.

Prepare the Dumplins: Cut each cinnamon roll into 4 equal pieces, creating 32 pieces total. Gently roll each piece between your palms once or twice to form a loose dough ball. Do not mash or knead the dough. If desired, lightly dust the dough balls with the flour to encourage a more dumpling-like texture.

Scatter half of the dumplins over the apples.

Add the remaining apple mixture and dot with the remaining butter.

Pour the heavy cream evenly over the apples.

Top with the remaining dumplins.

Place a clean kitchen towel between the Crock-Pot and the lid to absorb condensation, then cover.

Cook on HIGH for 2½ to 3 hours, checking after 2 hours. The apples should be tender, the sauce thickened, and the dumplins fully cooked and fluffy.

Let stand for 10 minutes before serving.

Warm the reserved icing for a few seconds if needed and drizzle lightly over the top. Sprinkle with toasted pecans, if desired.

Serving Suggestions
Serve warm with:

Vanilla bean ice cream
Fresh whipped cream
Caramel sauce
A sprinkle of cinnamon
Rachel's Tip ❤️
"Don't worry if the dumplins look a little pale when they're done. Crock-Pots steam instead of bake, so they'll stay soft and pillowy rather than golden brown. They're perfect just the way they are, especially with a scoop of vanilla ice cream melting over the top."

Nonnie Says...
"This is the kind of dessert that makes people go back for seconds... and then ask for the recipe!"

© Copyright Rachel J. Dobbs 2026
Nonnie ❤️

07/18/2026

Today while I was out DoorDashing, I had a Shop & Deliver order at our local grocery store. As soon as I pulled into the parking lot, I spotted something that made this New Mexico girl's heart happy...

The Hatch chile roasters were set up and the big banner was hanging out front! 😍

That can only mean one thing...

Roasting season is almost here!

While I was wandering through the produce department, I also noticed a beautiful display of spaghetti squash, and you know what happened next... my little hamster 🐹 wheel started spinning!

I couldn't stop thinking about all those smoky, freshly roasted Hatch green chiles stuffed into a creamy, cheesy spaghetti squash. So I hurried home and put together this recipe just in time for this week's What's Cookin' Wednesday!

✨ Bonus Featured Recipe:

🌶️ Hatch Green Chile Chicken Stuffed Spaghetti Squash

It's loaded with roasted Hatch green chile, tender chicken, creamy cheeses, and baked until hot, bubbly, and golden. It's comfort food with a New Mexico twist, and I have a feeling this one's going to become a family favorite around here.

If you're planning to pick up a sack of fresh roasted Hatch chiles this weekend, save this recipe because you're definitely going to want to make it!

❤️ As always, if you give it a try, I'd love to see your pictures in the comments. Seeing your family gathered around the table enjoying these recipes is my favorite part of Nonnie's Kitchen.

Happy cooking!

❤️ Nonnie

🌶️____________

Hatch Green Chile Chicken Stuffed Spaghetti Squash

Creamy, cheesy, and full of bold New Mexico flavor! A cozy comfort meal the whole family will love.

Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 4

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🛒 Ingredients

For the Filling

2 medium spaghetti squash, halved and seeded

2 cups cooked shredded chicken (rotisserie works great!)

1½ cups roasted Hatch green chile, chopped

1 small red bell pepper, diced

½ small onion, diced

2 cloves garlic, minced

8 ounces cream cheese, softened

½ cup sour cream

½ cup chicken broth

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and freshly cracked black pepper, to taste

Cheese

1 cup shredded Monterey Jack cheese

1 cup shredded Pepper Jack cheese

½ cup shredded sharp cheddar cheese

Fresh grated Parmesan cheese, for garnish

Garnishes

Chopped fresh parsley

Sliced green onions

Extra roasted Hatch green chile (optional)

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👩‍🍳 Directions

1. Preheat oven to 400°F.

2. Place the spaghetti squash halves cut-side down on a parchment-lined baking sheet. Roast for 35 to 45 minutes, or until the squash is fork tender.

3. While the squash bakes, heat a skillet over medium heat. Sauté the onion, garlic, and diced red bell pepper until softened, about 5 minutes.

4. Stir in the cream cheese, sour cream, and chicken broth. Cook until smooth and creamy.

5. Add the shredded chicken, roasted Hatch green chile, onion powder, garlic powder, cumin, smoked paprika, salt, and pepper. Stir until well combined.

6. Fold in ½ cup Monterey Jack and ½ cup Pepper Jack cheese.

7. Remove the squash from the oven. Using a fork, gently loosen the squash strands while leaving them inside the shell to create "spaghetti."

8. Divide the creamy chicken mixture evenly among the squash halves and gently mix it into the squash strands.

9. Sprinkle the tops with the remaining Monterey Jack, Pepper Jack, and sharp cheddar cheese.

10. Return to the oven and bake for 15 to 20 minutes, until the cheese is melted, bubbly, and lightly golden.

11. Garnish with freshly grated Parmesan, chopped parsley, sliced green onions, and extra roasted Hatch green chile if desired.

Serve hot and enjoy!

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❤️ Nonnie Says...

Roasting your own Hatch green chile gives this dish the rich, smoky flavor New Mexico is famous for. If you like it extra creamy, stir 2 to 3 tablespoons of Hatch green chile enchilada sauce into the filling before stuffing the squash. Every bite is cheesy, comforting, and packed with Southwest flavor.

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❄️ Freeze Like a Pro

This recipe freezes beautifully!

Cool completely before freezing.

Wrap each stuffed squash half tightly in plastic wrap, then foil, or place in freezer-safe containers.

Freeze for up to 3 months.

To Reheat:

Thaw overnight in the refrigerator.

Bake at 350°F for 25 to 30 minutes, or until heated through.

Cover loosely with foil if the cheese begins to brown too quickly.

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Copyright © Rachel J. Dobbs 2026
Nonnie ❤️

07/18/2026

07/16/2026

Not every meal has to start completely from scratch. On those evenings when everyone's tired and nobody feels like cooking, these are my favorite shortcuts!

I always keep Buitoni refrigerated fettuccine and Rana Alfredo Sauce on hand. You'll find both in the refrigerated section of your grocery store, not on the dry pasta aisle. The pasta cooks in just a couple of minutes, and the Alfredo sauce has a rich, homemade flavor that makes dinner come together in no time.

Add some grilled chicken, frozen broccoli, a sprinkle of fresh Parmesan, and garlic Texas toast, and you've got a comforting meal on the table in about 20 minutes.

There's no shame in taking a little help from the grocery store. Sometimes the best family dinners come from knowing where you can save a little time while still serving something everyone loves. ❤️

✨ Do you have a favorite "shortcut" ingredient you always keep in your refrigerator or pantry? I'd love to hear what saves dinner at your house! 🥰🍽️

__________

Easy Creamy Chicken Alfredo with Broccoli

A comforting weeknight dinner in about 20 minutes.

When life gets busy, shortcuts can still taste homemade. This creamy Alfredo dinner comes together in about twenty minutes using refrigerated pasta, a rich Alfredo sauce, tender grilled chicken, and broccoli. Pair it with warm garlic Texas toast for an easy meal everyone will ask for again.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4–6

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❤️ Ingredients

1 package Buitoni Refrigerated Fettuccine

1 package Rana Alfredo Sauce

2 cups cooked grilled chicken, sliced or chopped

1 (12–16 oz.) bag frozen broccoli florets

½ cup freshly grated Parmesan cheese

1 package frozen garlic Texas toast

Optional

Fresh cracked black pepper

Chopped fresh parsley

Extra Parmesan cheese for serving

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👩‍🍳 Directions

1. Bake the Garlic Toast

Prepare the frozen garlic Texas toast according to the package directions.

2. Cook the Broccoli

Microwave or steam the broccoli until fork tender. Drain well to remove any excess moisture.

3. Heat the Alfredo Sauce

Pour the Rana Alfredo sauce into a large skillet over medium-low heat until warmed through.

4. Warm the Chicken

Add the grilled chicken to the Alfredo sauce and cook for 3–4 minutes until heated through.

5. Cook the Pasta

Meanwhile, cook the Buitoni fettuccine according to the package directions (about 2 minutes). Drain well.

6. Bring It All Together

Add the cooked pasta and broccoli to the Alfredo sauce. Toss gently until everything is coated in the creamy sauce.

7. Finish & Serve

Sprinkle generously with freshly grated Parmesan cheese. Season with fresh cracked black pepper and parsley, if desired.

Serve immediately with hot garlic Texas toast.

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❤️ Nonnie Says...

Fresh refrigerated pasta is one of my favorite "busy day" secrets. It tastes homemade but cooks in just a couple of minutes. Pair it with a quality Alfredo sauce, and no one will ever guess dinner came together this quickly!

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❄️ Freeze Like a Pro

This recipe is best enjoyed fresh, but leftovers keep beautifully.

Store in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently on the stovetop or in the microwave, adding a splash of milk or a spoonful of extra Alfredo sauce if needed to restore its creamy texture.

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🍽️ Serve With

Garlic Texas Toast

Caesar Salad

Steamed Green Beans

Sweet Tea or Fresh Lemonade

Simple ingredients. Big flavor. Made with love. ❤️

07/15/2026

Happy Wednesday, friends! 🤎
If your week has been anything like mine, today is the perfect excuse to keep supper simple without giving up comfort.
Tonight we're building a Loaded Baked Potato Bar! It's one of my favorite meals because everyone can create their own perfect potato. Set everything out buffet-style and let the family pile on their favorite toppings. It's easy on the cook and always a crowd-pleaser!

A baked potato bar is also wonderful for busy weeknights, game nights, or when company drops by unexpectedly. Just bake the potatoes, warm the toppings, and let everyone have fun creating their own masterpiece.

💬 Question of the Day:
What's the one topping you absolutely have to have on your baked potato?

Mine?
Butter, sour cream, crispy bacon, lots of cheddar cheese, and plenty of green onions! 🧈🥓🧀

Have a cozy Wednesday, friends! ❤️

Love ,
Rachel "Nonnie" ❤️

______________

Baked Potato Bar

Build it your way. All the toppings, all the love.

A baked potato bar is one of the easiest ways to feed a family or a crowd. Everyone gets to customize their own potato with their favorite toppings, making dinner fun, filling, and perfect for busy weeknights, game days, potlucks, or Sunday gatherings.

Prep Time: 10 minutes
Cook Time: 60-75 minutes
Serves: 6-8 people

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🥔 Ingredients

For the Baked Potatoes

6-8 large russet potatoes

Olive oil

Kosher salt

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❤️ Classic Favorites

Butter

Sour cream

Sharp cheddar cheese, shredded

Monterey Jack cheese, shredded

Green onions, sliced

Fresh chives

Crispy bacon

Fresh cracked black pepper

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🥦 Fresh & Veggie Toppings

Steamed broccoli florets

Sautéed mushrooms

Caramelized onions

Jalapeños

Pico de gallo

Black olives

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🍖 Hearty Toppings

Chili

Seasoned taco meat

Pulled BBQ chicken

Diced ham

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🥣 Sauces & Extras

Ranch dressing

Salsa

Guacamole

French fried onions

Fresh grated Parmesan cheese

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👩‍🍳 Directions

1. Preheat your oven to 425°F.

2. Scrub the potatoes clean and pat them dry.

3. Pierce each potato several times with a fork.

4. Rub each potato lightly with olive oil and sprinkle generously with kosher salt.

5. Place directly on the oven rack or on a baking sheet.

6. Bake for 60-75 minutes, or until the potatoes are tender all the way through.

7. Remove from the oven and allow them to rest for about 5 minutes.

8. Slice each potato open, fluff the inside with a fork, add a pat of butter, then let everyone build their own loaded baked potato with their favorite toppings!

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❤️ Nonnie Says...

For the fluffiest baked potatoes, don't wrap them in foil. Baking them uncovered gives you crispy skin and a light, fluffy inside. That's how Grandma always did it.

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❄️ Freeze Like a Pro

Bake extra potatoes while the oven is hot! Let them cool completely, wrap each potato individually in foil, then place them in a freezer bag.

Freeze for up to 3 months.

To reheat, bake at 375°F until heated through or microwave on High for 3-5 minutes.

Perfect for quick lunches or easy weeknight dinners!

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🍽️ Make It a Meal

Serve with:

A crisp green salad

Warm dinner rolls

Sweet tea or fresh lemonade

Fresh fruit for dessert

Dinner is served! ❤️