Chicken n’ Dumplins’

I've had this recipe sitting around the kitchen to make for a few weeks and just got to it last night. Well, I'm sorry to say I waited so long! I think this recipe rivals Cracker Barrel's version!!

I of course got the recipe via Pinterest (my go to for everything).

I didn't get a finished product picture because we were all too busy scarfing it down! Tyler said it was the best he's ever had and even called his mom to tell her mine was better than  hers (I'm still not sure that was a good idea!) and Griffin kept saying "I want more of those "DUNKLINGS"!

 

Recipe

Homemade Chicken and Dumplings 

by Eat at Home on August 2, 2009 

Prep Time 30 Minutes
Cook Time 20 Minutes
Difficulty Easy

Ingredients

• 2 cups Flour
• ½ teaspoons Baking Powder
• 1 pinch Salt
• 2 Tablespoons Butter
• 1 cup Milk, A Bit Less Than A Full Cup
• 2 quarts Chicken Broth
• 3 cups Cooked Chicken

Preparation Instructions

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. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting 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″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

Recipe Starter

I made this yummy dish before I started my cooking blog, but lucky for me I always take pictures of the food I make!

Tyler had been saying for days he wanted a homemade pot pie and I just happened to stumble on this recipe while grocery shopping. I had cut out a coupon for the NEW Progresso Recipe Starters. As I was browsing their selection I noticed a Chicken Pot Pie recipe on the back of the Creamy Roasted Garlic starter. I  put the can in in my buggy an bought the other ingredients I  needed.

IT TURNED OUT DELICIOUS! 

Tyler was very impressed and it was simple to make! I will definitely be making this again!

New name, new purpose!

NEW BLOG NAME....NEW BLOG PURPOSE! Well, since I never seemed to be able to write anything about my life or what was going on in it, I decided to share one of my passions.... COOKING/BAKING! I have been a cooking machine the past few weeks or so and I have always loved to bake! I wish I would have started this blog a little sooner because I have made several delicious dishes lately (you can ask my husband for verification) that I would have loved to share! But it's never too late and today it hit me! So that brings me to my "first" blog!

Tuesday was Trick-or-Treat in Ashland and for anyone who lives here or has been watching the news knows that THANKS TO SANDY we had some early snow along with very cold weather, wind, and rain! Needless to say we didn't have many trick-or-treaters and a lot of Halloween candy left over! No, I'm not opposed to eating the whole bowl of candy by myself, but I wanted to find something a little different for it! I got on my trusty computer and logged on to may favorite site-Pinterest- and searched for it....."Halloween Candy Cake". I had several hits BUT only found one that I knew would be perfect for my vision! I printed out the recipe and got started.....

Gather all the ingredients: flour, baking powder, salt, eggs, sugar, butter, va. extract, milk, candy

Cream butter and sugar until fluffy Add the egg and egg whites and mix until fully combined.  Add the milk and vanilla extract, continue to mix until fully combined. Add dry ingredients and mix until incorporated.  Fold in chopped candy.

 Pour batter into a greased and floured bundt pan and bake in a 350 degree oven for 40-50 minutes or until a toothpick comes out clean.

Halfway through baking....

AND THE FINISH PRODUCT..........

 Leftover Halloween Candy Vanilla Bundt Cake
Fond on The Noble Pig

2 cups all purpose flour plus more for tossing in candy
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg, room temperature
2 egg whites, room temperature
3/4 cup whole milk
2 teaspoons vanilla extract
1-3/4 cup Halloween candy, chopped
Powdered sugar, optional

Here's the candy I used:  Whoppers, chocolate-peanut butter eyeballs, M&M's, Butterfinger, Snowcaps, Milk Duds, Nestle Crunch Bars, Milky Way, Snickers and Reese's Peanut Butter Cups.

I chopped up all the candy with the exception of the M&M's and Snowcaps, I left those whole.  I used 1-3/4 cups chopped candy.  I also tossed my candy in all-purpose flour in the hopes it would help it not all sink to the bottom of the pan.  I think it worked and also helped separate pieces that were stuck together.

Combine flour, baking powder and salt; set aside.

Cream butter and sugar until fluffy; about 3 minutes.  Add the egg and egg whites and mix until fully combined.  Add the milk and vanilla extract, continue to mix until fully combined.

Add dry ingredients and mix until incorporated but do not overmix.  Fold in chopped candy.

Pour batter into a greased and floured bundt pan and bake in a 350 degree oven for 40-50 minutes or until a toothpick comes out clean.

Let the cake cool completely on a wire rack before removing from the pan.

Dust with powdered sugar if you choose.

Here we go again!

I'm back by popular demand....Hahahah! Thanks to Lauren Brooke Cooper who informed me of the new blogger app I might actually get back to this thing and keep you updated on the daily (not so exciting) life of yours truly!

So let's get caught up with Courtney!