Chicken & Dumplings

* This is based on the Shields Tavern recipe.*

For the sauce:

1/2 c. unsalted butter

3/4 c. + 1T (12 T) flour

1/8 tsp paprika

4 cans chicken broth

1 c. water

1 c. light cream or 1/2 & 1/2

diced chicken (we use a rotisserie chicken from the store)

freshly ground white pepper to taste

In a large saucepan over medium-high heat, melt butter. Stir in the flour and paprika. Stir until well blended and lemon colored, about 3 minutes. Pour in the chicken broth and water, increase the heat to high, and bring to a boil, stirring often. Reduce the heat to medium low and cook, stirring, until the sauce is thickened and smooth, about 10 minutes. Add the chicken, cream, and white pepper. Reduce the heat to medium low and cook slowly while preparing the dumplings.

For the Dumplings:

2 c. flour

1 tsp salt

1 T baking powder

1 T vegetable shortening

3/4 c. milk

Into a large bowl, sift the flour, salt, & baking powder. Blend in the shortening with a pastry blender or fork. Add the milk and mix well.

Spoon the dumplings on top of the gently bubbling chicken mixture. Cover and cook for 15 minutes without lifting the lid. Serve at once.

Orange Crescents

6 oz. cream cheese, at room temp.

6 T sugar

1/2 tsp. vanilla

2 tsp. orange zest

Mix together and roll a spoonful into

2 pkg refrigerator crescent rolls.

Bake at 375 for 13 minutes

For Glaze:

2 T orange juice

2 tsp. orange zest

2 tsp. butter, at room temp.

1/4 tsp. vanilla

1 c. powdered sugar

Mix together and drizzle over warm crescents.

Grandma Connie's Pumpkin Bars

1 yellow cake mix (reserve 1 c.)
1 egg
1/2 c. melted butter

Mix together and press into a 9x13 pan

1 large can pumpkin pie mix
2 eggs
2/3 c. evaporated milk

Blend together and pour over crust

1 c. reserved cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter

Combine and crumble on top
Bake at 325 for 45-50 minutes

Serve with whipped cream

Chicken with Tomato-Cream Sauce

8 boneless skinless chicken breast halves

(I use chicken tenders cut into chunks)

1/4 c. butter

1 small onion, thinly sliced

2 garlic cloves, minced

2 T flour

1 tsp salt

1 can (14.5 oz) diced tomatoes, undrained

1 c sour cream

2/3 c grated Parmesan cheese

Hot cooked noodles

In a large skillet, brown chicken in butter on both sides (it doesn't need to be cooked through, it will finish cooking with the sauce).Remove and set aside. Add onion and garlic; saute until tender. Stir in flour and salt until blended. Gradually add tomatoes, stir until blended. Bring to a boil. (I add about half a can of water otherwise there isn't enough sauce) Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until juices run clear.

Remove chicken and keep warm. (You don't need to do this if using chicken chunks) Reduce heat to low; stir in sour cream and Parmesan cheese. (I think the sour cream covers up the Parmesan so I don't add the Parmesan. Why add calories if you can't taste it?) Heat through (do not boil). Serve chicken and sauce over noodles.

SUPER NUMMY LEMON MINI MUFFINS

This is Heather's recipe, she got it from Paula Deen, and I made a few teensy modifications to avoid a little arterial clogging. You've all been lovin' em for awhile now, so have at it yourselves. Check out Paula's site, I think both my cakies and my photo are better. PS I think I might try this with lime pudding and lime zest, etc. Do they sell lime pudding?

Muffins
1 yellow cake mix
Small box (3 1/2 ounces) instant lemon pudding mix
4 large eggs
½ cup natural applesauce
¼ cup vegetable oil

Glaze
4 cups confectioners' sugar
1/3 cup fresh lemon juice
Zest of one lemon
3 tablespoons vegetable oil
3 tablespoons water

Directions
1. Preheat the oven to 350°F.
Spray mini muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs, applesauce and oil and blend well. Fill each muffin tin half way with batter.
Bake for 12 minutes.
Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, lemon oil, oil, and 3 tablespoons water.
Dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
Let the glaze set thoroughly, about 1 hour.

Honey Butter

I found this recipe on foodnetwork.com. We love it on toast, pancakes, waffles, etc. Super easy and super yummy!!

1 lb. butter

1/4 c. honey

1/2 tsp. ground cinnamon

1/2 tsp.vanilla extract

Cut butter into chunks and place into mixer's work bowl. Beat at low speed using whisk attachment to loosen the butter. Increase speed to medium and add honey, cinnamon, and vanilla and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log (I do 2) and refrigerate for 2 hours.

Goulash

1 lb ground beef

1/4 to 1/2 onion diced

1 to 2 cloves garlic

1 lb pasta

1 (14.5 oz) petite diced tomatoes

1 (2.25 oz) sliced olives

32 oz tomato juice

1/2 lb shredded cheese

salt & pepper to taste

In a skillet, brown meat and saute onion. Add garlic, salt, pepper, tomatoes, and olives.

Boil pasta until almost al dente and drain.

Add meat mixture, tomato juice, and cheese to pasta. Cover and bring to a boil then remove from heat and let sit for about 10 minutes.