Chicken & Dumpling Soup

Chicken & Dumpling Soup

1 whole chicken
Boiling water (enough to cover the chicken)
Seasoning of your choice (I use chicken seasoning, parsley, salt, pepper, & minced garlic)
2-3 stalks of celery
2-3 whole carrots (not baby carrots)
seasonings of your choice (I use minced garlic, thyme, paprika, salt, pepper, Italian seasoning)
4 cups of your chicken stock from boiling the chicken
1 cut up onion (optional - I don't use this b/c my husband can't have onions)
2 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs - beaten



Rinse chicken in cold water, inside and out. Place in a large stock pot and fill with water – enough to cover the chicken. Bring to a boil and put in seasonings. Allow to boil until tender, about 1 hour. Remove chicken from pot, but don't discard the broth – save this for later use. Allow chicken to cool in a dish for about ½ hour or until you are able to handle it with out burning your hands. Remove all meat from chicken and place in a crock pot. (I also remove the skin – but this is up to you.)

Place 4 cups of chicken stock in the crock pot and cut up celery, carrots and onion if you are using it in the pot. Stir in seasonings as well. Put on low and let cook for 3-5 hours to allow flavors to mix.

Transfer chicken soup mixture from crock-pot back into a stock pot and bring to a boil on the stove. Add more chicken stock if you would like, make sure there is enough to have a good simmer going.

In a medium bowl mix 2 cups flour, baking powder, salt and eggs. Form into balls. In a small bowl put 1/2 cup flour. Coat each ball in flour and place in the simmering chicken soup mixture. Allow to cook. If you would like your soup thicker just add some flour - thinner...add some stock.

--The basis of this recipe came from a friend, Craig. However, I had to change it up a bit so it didn't have onions - the basic idea is his, I just tweaked it a bit. :) ENJOY!

Cinnamon Chip Scone

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup butter - room temp
1 cup cinnamon baking chips
1 egg - separated
1 teaspoon vanilla
3/4 cup buttermilk

Directions

Preheat oven to 375°F
Combine flour, baking powder, baking soda, salt, and sugar in mixing bowl. Cut in butter slowly, mixing well.
In a separate bowl, combine egg yolk, vanilla, and buttermilk. Add to dry ingredients, mixing completely. Stir in cinnamon chips.
On a floured surface, pat out dough (with hands) to rounded mound 1/2" thick. Cut into 6 scones, place on ungreased cooking sheet or in a cast iron scone pan.
Brush egg white over scones and sprinkle cinnamon sugar, to taste, over scones. Bake 18-20 minutes.

Cinnamon Rolls with Cream Cheese Icing

For filling

* 3/4 cup packed dark brown sugar
* 1/4 cup granulated sugar
* 2 teaspoons ground cinnamon
* 1/8 teaspoon salt
* 1 tablespoon unsalted butter, melted

For dough

* 2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
* 2 tablespoons sugar
* 1 1/4 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/4 cups buttermilk
* 6 tablespoons unsalted butter, melted

For icing

* 3 ounces cream cheese, softened
* 3 tablespoons buttermilk
* 1 1/2 cups confectioners' sugar

Make the buns

Adjust an oven rack to the middle position and heat the oven to 425°F. Generously coat both a 9-inch non-stick round cake pan and a wire cooling rack with non-stick cooking spray.

Melted butter is used in both the filling and the dough. Melt the total amount (7 tablespoons) all at once in a heatproof measuring cup, then use it as needed.

For the filling, combine the brown sugar, granulated sugar, cinnamon, salt, and the 1 tablespoon melted butter together in a medium bowl until the mixture resembles wet sand.

For the dough, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed (the dough will look shaggy), about 30 seconds.

Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute.

Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.

Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter.

Bake until the edges are golden brown, 20 to 25 minutes.

Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before glazing.

Make icing and finish buns

While the buns are cooling, line a rimmed baking sheet with parchment paper (for easy clean up); set the rack with the buns on the baking sheet. Whisk the cream cheese and buttermilk in a large bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners' sugar over the mixture and whisk until a smooth glaze forms about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.

Kringla

1 cup sugar
1 stick butter - melted
2 egg yolks
1 cup sour cream
1/4 cup half & half
1 tsp baking soda
2 tablespoons baking powder
3 cups flour
1 tsp salt
splash of vanilla

In a large bowl mix the half & half with the baking soda with a fork until well blended. Mix in the rest of the ingredients; it will be stiff but don't add any more liquid.

Cover and refrigerate for 4-12 hours.

Heat oven to 350*.

Roll out the dough and either fold into pretzel shapes (that is the traditional way) or I just roll out two "sticks" and twist them together.

Bake for 8-10 minutes - watch for browning, do not over bake!

These only keep for about 4-5 days before molding ... but really they don't usually even last longer than 24-48 hours before everyone has gobbled them up!! ;-)

German Potato Salad in the Crock Pot

4 to 6 cups sliced potatoes, about 1 1/2 to 2 pounds
1/2 cup onions, chopped
1/2 cup celery sliced
1/4 cup green peppers, diced
1/4 cup vinegar
2 to 3 tablespoons sugar
1/4 cup oil
Chopped parsley
Sliced bacon, cooked and crumbled
sugar, optional

Combine all ingredients except parsley and bacon.

Add salt and pepper to taste.

Stir and cook for 5 to 7 hours in crock pot.
Garnish with bacon and parsley.

Peach Cobbler - CROCK POT STYLE

3/4 cup all-purpose baking mix
1/3 cup sugar
1/2 cup brown sugar, packed
1/2 can evaporated milk
2 tsp butter or margarine, melted
2 eggs
3 ripe peaches, large, mashed
2 tsp vanilla
3/4 tsp cinnamon

Lightly grease crock pot or spray with non-stick cooking spray. In a large bowl, combine sugar and baking mix. Add eggs and vanilla. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into crock pot. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. Serve warm. Top with vanilla ice cream if desired.

Crock Pot Macaroni & Cheese

8-oz elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12-oz) can evaporated milk
1 1/2 cup milk
2 eggs
1/2 tsp. ground black pepper

In a large pot cook macaroni pasta until al dente. Drain. In a large bowl, mix together 3 cups of the sharp Cheddar cheese, cooked macaroni, evaporated milk, milk, eggs, and salt and pepper.

Transfer to a slow cooker which has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.

Cook on LOW for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking.