Chicken and Dumplings

Chicken and Dumplings
by Kelley

3 cups Cooked Chicken - I cook this in a crock pot till almost done and shred to medium/large pieces

2 quarts Chicken Broth
1 can cream of chicken soup
1 -2 cups carrots, peas, corn, broccoli or any combo

In a large skillet bring veggies, broth, and soup to a boil,
Cook veggies till just tender/crisp and remove veggies to a bowl
While waiting to boil, make dumplings



For Dumplings:
2 cups Flour
2 Tablespoons Butter
½ teaspoons Baking Powder
1 pinch(es) Salt
1 cup Milk, A Bit Less Than A Full Cup


In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. Roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2″x2″.


Reduce broth to a simmer, add dumplings to broth spaced apart as much as possible. Cook for 5 minutes, add veggies back in, and cooked chicken ,stir lightly for 10 more minutes on warm. Add salt/pepper/ to taste.


Salt 1/4 tsp
Pepper 1/8 tsp
Lemon pepper 1/8 tsp
Red pepper flakes (pinch)


Serve in bowls. Serves 8.
I made this for my family last night, it's GREAT comfort food and a nice addition to a cool fall evening. It got rave reviews

Cheesecake with Chocolate Ganache & Cookie Crust
Recipe Adapted from My Kitchen Cafe
Here it is ladies! JaNae, Lynette and Deb got to try this one. Fluffy, Creamy, hint of lemon, heavenly chocolaty crust....what more can I say! I will use this no-bake recipe again and again....
FOR THE CRUST
Vegetable oil cooking spray 18 ounces chocolate wafers, finely ground (4 1/2 cups) - I used 2 packages of Oreo Fudge Rings
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) butter, melted
1/2 teaspoon coarse salt
FOR THE GANACHE
4 ounces bittersweet chocolate, finely chopped (I used Ghirardelli's Bittersweet Chocolate Chips)1/2 cup heavy cream
FOR THE FILLING
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons vanilla
1 1/2 cups heavy cream, cold
Make the crust:
Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
Make the ganache: Place chocolate in a food processor or blender. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 4 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
Make the filling:
Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice and vanilla.
Beat cream until medium-stiff peaks form. Beat 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream.
Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, and serve immediately

Here's a picture of mine, no decorations. but you could pipe extra ganache in any design you like

Chicken & Cheese-Tortellini Soup

2 boneless, skinless chicken breast halves (abt 1/2 pound)
1 medium carrot, sliced (1/2 cup)
2 to 3 medium green onions, sliced (1/4 cup)
1/2 cup cubed parsnip
3 cups chicken broth
1 tsp chopped fresh or 1/4 tsp dried marjoram leaves
3 oz uncooked refrigerated or frozen (thawed) cheese-filled tortellini (abt 1/2 cup)
2 tbsp grated Parmesan cheese

1. Cut chicken into 1-inch pieces. Heat chicken, carrot, onions parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
2. Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
3. Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.
Makes 2 servings

I found this recipe in a cookbook I have and tried it a few weeks ago. It's fabulous! Dan & I both really liked it and we wished that we'd made more for leftovers.

A couple things we found out, 1. the Parmesan cheese isn't needed, it tastes just as good without any. 2. Be sure to use 3 cups of broth, we used 2 and there wasn't quite enough. 3. Dehydrated tortellini works fine, just be sure to soak it in water for a few minutes before adding it to the soup and I wouldn't suggest adding more than the 1/2 cup it calls for.

Even though it only makes 2 servings, it would be easy to multiply the recipe to make enough for a larger group. Enjoy!!!!

Pizza Casserole

Pizza Casserole

SERVINGS: 12
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 25 min. Cook: 1 hour
Ingredients:
2 pounds ground beef
1/2 pound ground sausage
1/2 cup chopped onion
1 jar (28 ounces) spaghetti sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper
1 package (16 ounces) favorite hearty noodles (I like penne), cooked and drained
2 packages (3-1/2 ounces each) sliced pepperoni
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded mozzarella cheese
Directions: In a large skillet, brown beef and onion over medium heat until meat is no longer pink; drain. Add spaghetti sauce, salt, garlic powder, oregano and pepper; heat through. Spoon 1/2 into a 6-qt. slow cooker. Top with half of the pepperoni, noodles then cheeses. Repeat layers. Cover and cook on high for 1 hour or until cheese is melted. Toss lightly. Yield: 12 servings.

Serve with Garlic bread or breadsticks and you've got a meal!

My family loves this recipe, it re-heats beautifully, so making too much is no problem.

Steak and Potato Pie

Steak and Potato Pie

SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 40 min. Bake: 20 min.

Ingredients:
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground ginger
Dash ground allspice
1-1 & 1/4 pound favorite steak; cubed
2 tablespoons vegetable oil
3/4 cup sliced onion
2 cups diced peeled potatoes
2 cups water

PASTRY: or two ready made rollout crust
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
1 egg, lightly beaten

Directions: In a large resealable plastic bag, combine the flour, salt, pepper, paprika, ginger and allspice; set aside 2 tablespoons. Add meat to bag; seal and toss to coat. In a large skillet, cook meat and onions in oil over medium-high heat until meat is no longer pink and onions are tender. Gradually stir in reserved flour mixture. Add potatoes and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are crisp-tender. Meanwhile, for pastry, in a large bowl, combine flour and salt. Cut in shortening. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush top with egg. Bake at 450° for 20-25 minutes or until golden brown. Serve immediately. Yield: 6 servings.

This was SO yummy, everyone wanted me to definately make this again and soon!

Kelley

Gingerbread Pudding Cake

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Slow Cooker

TIME: Prep: 20 min.

Cook: 2 hours + standing

Ingredients:

• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 egg white
• 1 teaspoon vanilla extract
• 1/2 cup molasses
• 1 cup water
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/2 cup chopped pecans

TOPPING:

• 6 tablespoons brown sugar
• 3/4 cup hot water
• 2/3 cup butter, melted

Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm. Yield: 6-8 servings.

Yum! Just made this one yesterday. If you have a larger crockpot shrink the cooking time down to an hour. It looks undone when really is done, watch for "burning" on the edges, non-stick spray the crock pot first! Love ya! Serve with ice cream or sweetened whipcream.

From, Kelley

Grandma Hafen's Ham Sauce

1/2 pint whipping cream
2 t. mustard
1 1/2 t. horse radish
1/2 cup mayonnaise
pinch salt

Whip cream until stiff. Fold in other ingredients.

French Toast Souffle

½ Cup butter
8 oz package cream cheese
½ cup maple syrup
Texas toast bread cubes
12 eggs
3 cups Half-n-half
1½ tsp. vanilla
cinnamon

Cube bread and fill 9x13" pan. Mix first three ingredients in a bowl and spread over bread cubes. In a large bowl, beat eggs, half-n-half, and vanilla and pour over bread cubes to coat. Cover and refrigerate overnight. Bake at 350 for 55-65 minutes until knife comes out clean. Serve with maple syrup, fresh raspberries, peaches or cinnamon sugar.

Butter Rum Sauce
1 cup sugar
1 cup butter
3 drops rum flavoring

Mix together and add to the Souffle

Now we've all got Kelley's yummy breakfast recipe!

Request: Ham Sauce

Mom, once again I am requesting a recipe from you. I'd like you to post Grandma's ham sauce recipe. Tyler loves it! Thanks!

Request: Zucchini Bread

Mom, I am requesting your recipe for Zucchini Bread. Let me know if you need help posting! Thanks!!