Hearty fare
Toast and pudding is all well and good, but what if you've got a hefty appetite? Read on for heartier fare that'll stick to your ribs and soothe your soul.

Chicken dumpling bake
Set the time machine to 1955. Bisquick and Campbell's Soup were every housewife's shortcut to comfort food. So dust off this ancient recipe and give it a whirl: our foremothers couldn't be wrong.

What you'll need:

3 tablespoons butter
3 tablespoons flour
Garlic salt (to taste)
1 can Campbell's condensed Cream of Chicken Soup
1 can Campbell's condensed Cream of Mushroom or Cheddar Soup
2 cups of milk
4 cups of chopped cooked chicken
2 10-ounce bags of frozen mixed vegetables
2 cups Bisquick mix
2/3 cup of milk
A large pot with a lid that can be used on the stovetop and in the oven (if you don't have a lid, you can use foil)

1. Preheat the oven to 400 degrees.
2. Over a medium heat, melt the butter in your oven-safe cooking pot, and stir in the flour and garlic salt.
3. Add the two cans of soup and 2 cups of milk; stir to combine.
4. Stir and cook the soup mixture for 8 minutes, or until thick and bubbly.
5. Add the cooked chicken and vegetables (still frozen); mix to combine.
6. Cover and bake at 400 for 20 minutes.
7. While the soup-chicken mixture is baking, mix the 2 cups of Bisquick mix with 2/3 cup of water until combined to create the dumpling dough.
8. When the soup has baked for 20 minutes, remove the cover and drop spoonfuls of the dumpling dough on top. (Depending on the size of your cooking pot, you may or may not need all of the dough. If you have extra, it can be scooped onto a on a cookie sheet and baked for 10 - 15 minutes as biscuits).
9. Return the pot to the oven, uncovered, and cook for 15 minutes or until the dumplings start to brown.