Chicken Dumpling Soup

Chicken Dumpling Soup

Ingredients

Soup:

• 2 - 3 Tablespoons Cooking Oil
• 1 small onion, diced
• 2 Carrots, Diced
• 1/2 Stalk Celery, Diced
• Meat from 1 Chicken, cooked and shredded
• 4 - 6 Cups Chicken Broth
• 1 Tablespoon Parsley
• 2 Bay Leaves
• Salt and Pepper

Dumplings:

• 1 C. Milk
• 1/2 C. Butter
• 1/2 Tsp. Salt
• 1/2 Tsp. Nutmeg
• 1 C. All Purpose Flour
• 3 Eggs

Directions

Soup:

In a small amount of cooking oil, sweat the onion, carrots and celery. Add chicken, broth, parsley, bay leaves, salt and pepper. Simmer about 30 min.

Make Dumplings:

Bring milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.

Add spoon sized balls of dumpling dough and simmer until dumplings rise.

Chocolate Elegance

For this next recipe, I'll be giving the ingredients and directions for each layer seperately.

1st Layer

1 c. flour
1 c. chopped walnuts
1/2 c. melted butter

Combine all three ingredients in a 9x13 cake pan. Press the mixture to cover the bottom of the pan. Bake @ 350 degrees for 15 min. Remove from oven and let cool completely.

2nd Layer

8 oz. Cream Cheese
1 c. powdered sugar
1 c. cool whip

Combine the cream cheese and the powdered sugar in a large mixing bowl. Fold in the cool whip. Spread evenly over the first layer.

3rd Layer

1 5.9 oz. package chocolate instant pudding
1 5.9 oz. package vanilla instant pudding
5 c. milk

Combine all three ingredients in a large mixing bowl. Mix for 3 min. and then pour over 2nd layer. Place in frig. for about an hour. Spread cool whip over the top and then serve.

Peanut Butter Cup Cookies

Ingredients

1 cup butter, softened
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 package (13 ounces) miniature peanut butter cups

Directions

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets.

Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

Yield: about 3 dozen.

Slow Cooker BBQ Shredded Pork

Slow Cooker BBQ Shredded Pork

Ingredients

2c. Ketchup
1c. Water
1/2 c. onion
1/2 c. Lemon Juice
5 tbls. vinagar
4 tbls. Worcestershire Sauce
4 tbls. Brown Sugar
2 tsp. Ground Mustard
1 tsp. Salt
4 lbs. Pork Shoulder

Directions

Combine first nine ingredients in slow cooker. Add the pork shoulder. Cook on high for 6 hrs. Shred pork with fork.

Chicken Marsala

I've used marsala wine, marsala cooking wine and cooking sherry for this recipe and it tastes great with anyone you choose. For the mushrooms, I use baby bellas, and white button mushrooms. You can use what you want and as many different varieties as you'd like. I cook fettuccinie to use with this recipe.

Chicken Marsala Recipe

Ingredients

• 1/4 cup flour
• 1/4 tsp salt
• 1/8 tsp freshly ground, black pepper
• 1/2 teaspoon dried oregano
• 1 pkg chicken tenderloins skinless
• 4 Tbsp olive oil
• 1/2 cup Marsala wine
• 1 cup sliced mushrooms
• 1/2 cup chicken stock
• 1/2 lemon

Directions

1. Mix together the flour, salt, oregano, and pepper.

2. Pound the chicken breasts gently (with the flat side of your meat mallet) until thin.

3. Dredge chicken in mixture until well coated.

4. On medium-high, heat up the olive oil and brown the chicken on both sides. Then put chicken onto a plate.

5. Pour wine into the oil and warm. Mix in the mushrooms, chicken stock and juice of the lemon. Turn the chicken over to get it well coated with the sauce. Simmer for 20 minutes.

6. Serve with pasta of choice. Sprinkle with Parmesan cheese.

Sweet and Sour Chicken

Sweet and Sour Chicken

1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color

8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying

Directions

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.

Creamed Corn W/ Bacon

Creamed Corn W/ Bacon

1 small onion, finely chopped
1 tbls. Butter
4 c. fresh or frozen corn, thawed
1 c. heavy whipping cream
¼ c. chicken broth
4 bacon strips, cooked and crumbled
¼ tsp pepper
¼ c. grated parmesan cheese
2 tbls. Parsley

1. In a large skillet, sauté onion in butter for about 3 min. Add corn, sauté 1-2 min. longer or until onion and corn are tender.
2. Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 min. or until slightly thickened. Stir in the cheese and parsley.