Chicken and Dumplings

 or Creamed Chicken and Biscuits depending on the route you go!

Chicken and Dumplings

Onions

Carrots

Celery

4 bone in, skin on chicken breasts

10 cups water (you only use 6 c broth for this recipe)

salt and pepper

1/4 cup butter

6 Tablespoons flour

optional...1 T cornstarch and little bit of water

For dumplings:

2 cups flour

4 teaspoons baking powder

4 teaspoons sugar

1 teaspoon salt

1/2 -  1 Tablespoon dried parsley

2 eggs

1/2 cup buttermilk

1/4 cup butter, melted

OR you can use refrigerated biscuits or make your own

Optional is frozen corn and peas (I used these with our biscuit dish)

If you save your vegetables from the chicken and broth method you won't need to do the following steps.

Dice onions, carrots, and celery.  About 1/2 cup each.

Add a little salt and pepper

and cook until completely soft.  If you add a little water to the pan you won't need to add oil.

Melt butter in large pot.  Add flour and cook for 1 minute.

Add 6 cups (you can save the other in 2 cup measures in the freezer)broth and bring to boil, stirring while it thickens. If you need it to be more thick mix about 1 Tablespoon of cornstarch with water and whisk into the broth mixture. You can always do that again after you add the chicken.

Add chicken

and vegetables (whether freshly cooked or saved from your chicken and broth method.)

 

Add the corn and peas and heat. Stop and serve here if you are using biscuits

To make dumplings...Combine flour, baking powder, salt, sugar, and parsley in a bowl.

In another bowl combine eggs, melted butter, and buttermilk.

Add to dry ingredients.

Mix to form a stiff batter.

Using cookie scoop add to simmering chicken and broth. Cover and simmer for 20 minutes or until a toothpick inserted comes out clean. 

Do not lift lid while it is simmering.

They will puff up as they cook.

Scoop a dumpling into a bowl (or a biscuit) and dump on the creamed chicken.

YUM!!

 

** I have frozen the creamed chicken mixture before.  Thaw and reheat before doing dumplings or serving over biscuits.

Wild Rice Pilaf

Creamy, yet crunchy. Wild rice gives this pilaf a nutty flavor that puts it over the top. I came up with this recipe after eating out a restaurant.  The only thing I don't add is the parsley.  It doesn't need it.  It makes plenty and you can freeze the leftovers for a quick reheat later.

Wild Rice Pilaf

1/2 Tablespoon olive oil
1/2 cup brown rice
1/2 cup wild rice
1/2 cup carrots, diced
1/2 cup onion, diced
3 cups chicken broth
1/2 cup long-grain white rice

Dice your carrots and onions. 

In large saucepan (preferably non-stick) saute brown rice, wild rice, carrots, and onion in olive oil for 10 minutes or until brown rice is golden. 

 Add broth and bring to a boil.  Reduce heat, cover, and simmer for 25 minutes.

Stir in white rice, cover, and simmer for another 25 minutes or until liquid is absorbed.  Sometimes it takes less time, some times a little more. You can always drizzle in a little more broth or water if the liquid is gone and the rice is not quite finished.

If you like it creamier you can add water when it's absorbed and then cook some more, add more water etc like risotto.

**You can use all brown rice instead of the white just add it all in the beginning and be sure to watch the liquid as it absorbs it quicker than the white rice. You may need more broth.

Pin it:  http://www.pinterest.com/pin/273593746087322431/

Oatmeal Pecan Pie

The first time I had this pie was at my mother in laws house. It was so good. The second time I had it, she didn't put nuts in it. I asked her if the pie was supposed to have it and she said she never makes it that way. Ok, so my memory isn't great all the time but I know nuts and I KNOW they were in there. I don't think I ever saw the pie made with nuts again but I was determined to figure it out. After she passed away I decided to check out some church lady cookbooks to find an oatmeal pie recipe that called for nuts. Sure enough I found one. Guess who's name was on it? Yep, my mother in law Pat! So yeah it called for nuts! I don't make it real often but when I do I put the nuts in it and add extra on top! Miss you Pat, LOVE the pie!

Oatmeal Pecan Pie

1/4 cup margarine or butter, melted

1 cup dark brown sugar

2 eggs, slightly beaten

dash of salt

1 teaspoon vanilla

3/4 cup milk

3/4 cup light corn syrup

1/2 cup flaked coconut

3/4 cup quick oatmeal

1/4 cup pecans (and some halves for decoration)

1 - 9" unbaked pie shell

Mix together butter, sugar, eggs, salt, and vanilla.  Add remaining ingredients in the order given.  Mix well.  Pour into unbaked pie shell. Add pecan halves on top for decoration. Bake at 350 degrees for 50 minutes.  Cool and serve with whipped topping or ice cream.

Homemade Christmas Ornaments

Making your own ornaments is a fun way to personalize you Christmas tree.  I think I love painting them as much as the kids do.  

Homemade Christmas Ornaments

1 cup salt
2 cups flour
1 cup water

Mix salt and flour together. Add water a little at a time.  Knead on floured surface 7-10 minutes until smooth and putty like. Roll 1/4" thick.  Cut with any kind of cookie cutter, preferably with a design. Use a toothpick to poke a hole at the top for thread, ribbon, or hanger.

Lightly grease cookie sheet.  Bake ornaments at 325 degrees until light brown, approximately 20-30 minutes.  Some may puff a little.  Just give them more character. When cool varnish or paint to protect from moisture.

I've had these since 1994 and they still hang on my tree!

Ravioli with Sage-Walnut Butter Sauce and a Balsamic/Honey Drizzle

Ravioli with Sage-Walnut Butter Sauce and a Balsamic/Honey Drizzle

1/4 cup balsamic vinegar
2 teaspoons honey
1 bay leaf
2 9-ounce packages refrigerated cheese ravioli
6 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 cup walnuts, roughly chopped
3/4 cup grated parmesan cheese

Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm

Cook ravioli according to package directions.  Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes

Increase the heat to high, ladle in about 1 cup of the water from the ravioli and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.

Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed.

Remove from the heat, toss with the parmesan and season with salt.

Divide the ravioli among plates and drizzle with the balsamic syrup.  So fancy looking but so easy!



Coconut Pecan Blondies

Coconut Pecan Blondies

1 egg
3/4 cup plus 2 Tablespoons packed brown sugar
1/2 cup butter, melted and cooled
1-1/2 teaspoons vanilla extract
3/4 cup plus 2 Tablespoons flour
1/2 teaspoon baking soda
couple dashes of salt
3/4 cup chopped pecans
2/3 cup shredded coconut
4 squares (1 oz each) white baking chocolate coarsely chopped (I suppose you could use mini chocolate chips)

In a mixing bowl add egg and brown sugar.

Beat for 3 minutes. It will be really light colored.  Don't worry if you don't so the whole time they still come out really good.

 Add butter and vanilla, mixing well. 

Combine flour, baking soda, and salt in separate bowl.

Add to brown sugar mixture and beat just until blended.

This is how your chocolate should look.

Add pecans and chocolate.  You can stir or I use the mixer, it's faster.  Just until incorporated or your bars will not be nice!

Spread into a foil lined, greased 8 x 8 pan. Bake for 30-40 minutes or until a toothpick inserted near the center comes out with moist crumbs.  Don't over bake.  I start checking at 25 minutes. I will firm up a little after it is done cooling.

When it is completely cooked lift it out with the foil and cut!

It is an award winner.  I have won CHAMPION (Dark Purple ribbon)  and Reserve Champion (Light Purple ribbon) at the Washington County Fair the two years I took it.