Chicken and Dumplings and Tumbling

It's Tuesday so we're off to tumbling and Gerald will still need to eat even if I'm not here...  


I found an interesting recipe for Chicken and Dumplings for the crock pot and thought tonight would be a perfect night to try it out.  I tasted it a bit ago and although it's not as good as grandma's it's pretty tasty.   


{Gerald went to Walmart and 'grocery shopped' alone the other night.  I use this term loosely because it basically means he wandered the aisles tossing in various items that looked appealing and did not use a single coupon.  He came home with a box mix for Chicken and Dumplings and I rest assured he will like this version much better.}

Chicken and Dumplings Crock Pot Style

4-6 chicken breasts (boneless, skinless of course)

2 cans cream of chicken soup

1 can chicken broth

salt, pepper, parsley, poultry seasoning

biscuits from the refrigerator section of your favorite grocer

Cut chicken in half and lay in the crock pot.  Sprinkle salt, pepper, parsley and poultry seasoning to your liking.  Add both cans of soup and chicken broth.  Cook on high for 5-6 hours or low for 8-10 hours.  About  90 minutes before serving (if using High setting) tear biscuits into pieces and gently push into the liquid with spoon.  When the biscuits are cooked, you're ready to dish up and enjoy!

I bought the small biscuits and actually used 2 cans adding one, letting it cook for a while and then adding the other.  I stirred it a couple of times to keep the 'dumpings' from clumping into one huge dumping.

Well, It's BS... Chicken! (Formerly known as Balsamic Vinegar Chicken)

I knew better than to tell Gerald we were having "Balsamic Vinegar Chicken."  I know him well enough to know he would get that look on his face that translates into "Great, this is going to taste awful.  I wonder if I can sneak out of the house long enough to get some Chinese?"  :)  So I shortened it to BS Chicken and he seemed interested.  It was very yummy and I'll be making it again!  I tweaked a recipe I found online and I'll probably make other adjustments next time too.

BS Chicken

4-6 Boneless, skinless chicken breasts

28 oz can of diced tomatoes

1 onion, thinly sliced

4 garlic cloves

1/2 C balsamic vinegar dressing (I used Light)

2 T olive oil

sprinkle of Italian seasoning

salt and pepper

Pour olive oil in bottom of crock pot.

Place in chicken breasts, salt and pepper each breast.

Put sliced onion on top of chicken and sprinkle Italian seasoning using as much or as little as you prefer.  Add garlic, pour in dressing and top with tomatoes.  

Cook in crock pot on high for 4 hours or on low 6-8 hours.  Serve over angel hair pasta.

Yum Yum Enjoy! 

Peanut Butter Chiffon Pie-Sorry there's no photos, it didn't last very long!

I got to visit one of my favorite little shops last week: The Country Lamb.  I can't leave that store without purchasing something and Gooseberry Patch got me again.  :)  This pie went fast!  

Peanut Butter Chiffon Pie

1 C pretzels, finely crushed

6 T butter, melted

3/4 C plus 3 T sugar, divided

1 env. unflavored gelatin

1/4 tsp salt

1 C milk

2 eggs

1/2 C creamy peanut butter

1 1/2 C cool whip, thawed

Garnish: Chocolate syrup

Combine pretzel crumbs with butter and 3 T sugar.  Press into an ungreased pie plate and bake at 350 degrees for 8 minutes.  Cool completely.  Mix gelatin, 1/2 C sugar and salt in saucepan.  Add milk and egg yolks.  Cook over medium heat until boiling, stirring constantly.  Remove from heat and stir in peanut butter; stir until smooth.  Refrigerate until chilled.  Beat egg whites with an electric mixer until foamy.  Gradually stir in remaining 1/4 C sugar and beat until stiff peaks form.  Fold in chilled peanut butter mixture into egg whites.  When combined, gently fold in cool whip.  Spread mixture into prepared pretzel crust.  Chill 2-3 hours or until set.  Garnish with chocolate syrup, drizzled in a criss-cross pattern.






Until next time, Happy Cooking!