Homemade Chicken Dumplings

Submitted by Angela Davis

1 whole chicken fryer
Dumplings: (my family likes these so I double the recipe)

1/2 Cup flour
1 TB parsley
1 tsp. baking powder
1/8 tsp. basil
1/4 Cup milk (if you have food allergies, rice milk works great)
2 TB cooking oil

1. In a mixing bowl, combine all ingredients for dumplings.
2. Take a whole chicken fryer, put it in a crock pot and let it cook all day. When it is done, drain the drippings into a large pan.(I use a strainer to catch items I don't want in my broth).


3. Add enough water to the drippings to make 2 cups. Let chicken cool; then pull the meat off the bones and put in with the drained drippings. The chicken will fall off the bone. Some may want to skim the fat off the broth--I don't. I personally do not use all the chicken in this dish. I save some for another dinner.


4. If you want a thicker soup, you would put in a small bowl 1/2 Cup cold water and stir in 1/4 cup flour. The pictures shows without the extra flour, it's just a personal preference.


5. As you make the above dumplings, bring the chicken and broth flour(if you want) to a boil. You are now ready to put the dumplings in. Drop mixture from a tablespoon.


6. Let them boil for 10-12 minutes. Put in a bowl; add salt and pepper to taste. Let it cool a little and you are ready for dinner.

It's a really easy dish to make. Hope you all enjoy!

Punch Bowl Cake

Submitted by Angela Davis

1 9x 13 yellow cake (baked and cut into 1 x 1 inch squares)

2 cans crushed pineapple (drained--VERY IMPORTANT)

2 cans of cherries

2 tubs of Cool Whip

1 large pkg of vanilla pudding (follow directions on box)

Make the cake and pudding as directed on packages. Get a punch bowl and layer with cake on the bottom, half of the pudding, 1 can of crushed pineapple, 1 can of cherries, a tub of Cool Whip and repeat. Let sit in refrigerator for 6 hours, it is better the next day.

(Ask Valerie Hempel how she liked it. She was a lucky taster)

Slow Cooker Chicken Gumbo

Submitted by Briana Norman

Recipe courtesy of Robin Miller

1 lb. boneless, skinless chicken breasts cut into 2 inch pieces
1 (10 ounce) pkg. frozen okra, thawed
2 links andouille sausage, diced (I just use Hillshire farm sausage--the large U shaped sausage)
1 Cup chopped onions
2 celery stalks, chopped
1 green bell pepper, seeded and chopped
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. salt (I usually omit)
2 bay leaves
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. mustard powder
1/4 tsp. cayenne pepper
1/4 tsp. ground black pepper
2 Cup reduced sodium chicken broth
2 Cup tomato juice (tomato sauce can be substituted)
2 Cup cooked rice

In a slow cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Serve over rice.

Mean Green Tortilla Soup

Submitted by Briana Norman

Courtesy of Rachael Ray

2 Cup chicken stock
2 Cup water
3 ears of corn, kernels removed (reserve shaved corn cobs)(you can use canned corn too)
4 TB extra virgin olive oil divided
3 pieces chicken thighs or breasts
1 onion, chopped
2 cloves garlic, grated
2 tsp. cumin
1 jalapeno pepper, seeded and chopped
10-12 tomatillos, husk removed--these look like small green tomatoes in the produce section
2 Cup cilantro, chopped
Zest and juice of 2 limes
2 Cup Monterey Jack cheese, shredded
3 avocados

1. Cook chicken in 1 TB olive oil. Cut intro strips.
2. Preheat a heavy bottomed pot with remaining 2 TB olive oil. Add the onion, garlic and cumin; cook until soft--about 3-4 minutes. Add the corn along with jalapenos.
3. While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth.(have the husks removed, wash the tomatillos and cut the stems off)
4. Add the puree, stock and chicken to the pot along with veggies. Simmer for 10-15 minutes. Remove the soup from the heat and add in cilantro, lime zest and juice; serve it up with handful of Monterrey jack cheese, tortilla chips and sliced avocado.

Shredded Beef Brisket Sandwiches

Submitted by Briana Norman

4 pounds of beef brisket (you can purchase at Smith's meat dept)
1 package of Fajita seasoning mix
2-3 TB liquid smoke
1 onion
1/2 cup water

Put all in a crock pot and cook on low until tender--about 6 hours. Then shred brisket with a fork. Serve on buns.