30-Minute Chicken and Dumplings

From Rose Victoria's Kitchen
30-Minute Chicken and Dumplings

4 cups chicken broth
1 cup water
2 tablespoons unsalted butter
2 teaspoons poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breast
1 cup all-purpose flour
3 cups milk
2 cups frozen peas and carrots

Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon butter (softened)
1 cup milk

In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.

Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.

In a seal-able container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.

Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well. Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.

Yummy Cowboy Cookies

Ingredients and Directions:
1 Cup butter
1 Cup sugar
1 Cup packed brown sugar
Cream together and add 2 eggs.
Add: 1 tsp vanilla, 1 tsp soda, 1/2 tsp salt, 1/2 tsp baking powder, 2 cups flour and 2 Cups oatmeal.
After all is blended add 2 Cups of chocolate chips & walnuts to taste.
Drop by large spoon on cookie sheet.
Bake at 350* 12-15 minutes.

Chocolate Dipped Italian Butter Cookies

Chocolate Dipped Italian Butter Cookies
*If the dough seems to stiff to pipe out, add a few tablespoons of milk to the dough.
Serves: Makes 2-3 dozen cookies, depending on how large the cookies are made to be.
INGREDIENTS
1 C. Salted Butter, softened
½ C. Sugar
⅓ C. Powdered Sugar
2 Eggs + 1 Egg Yolk
1½ t. Vanilla
2½ C. Flour
¼ t. Salt
½ t. Baking Powder
1½-2 C. Dark Chocolate, melted
Chocolate Curls
INSTRUCTIONS
Preheat oven to 350 degrees. Line two baking sheets with parchment or non-stick mats.
Add butter and sugars to the bowl of a stand mixer fitted with a paddle attachment and beat until smooth, creamy and fluffy, about 3 minutes.
Add the egg and vanilla and beat until combined.
In a mixing bowl, whisk the flour, salt, and baking powder together and add to the butter mixture. Mix together until just combined.
Scoop dough into a large piping bag fitted with a large star tip.
Pipe strips of dough out onto prepared sheets. To make them as pictured, tilt the tip down while piping it out and slowly bring it to a 45 degree angle as you pipe,so that the tip of the cookie is slightly curled under.
Bake cookies for 10-12 minutes or until the edges just look golden.
Cool on a wire rack.
When the cookies are cool, dip the tips in melted chocolate, and place on parchment paper to set. Sprinkle chocolate curls over the chocolate dipped cookies, if desired, but make sure to wait until the chocolate is no longer warm, but has not hardened.

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Rose Victoria's Heaven Crunch Cake

Note... I completely doubled the following recipe for the pictures posted. I made a double batch to make TWO half sheet pan sizes. I worked it in two separate bowls that's why you see the crumb mixture in two bowls. 

Makes 1 half sheet pan sized Crumbcake.
Preheat oven to 350 degrees. Butter and flour lightly one half sheet pan. Put aside.

Cake Ingredients
1 Box Dunkin Hines Butter Recipe Cake Mix.
4 Large Eggs
1 cup Vegetable Oil
2/3rd Cup Whole Milk
1 ½ Tablespoons Buttery Sweet Dough King Arthur Bakery Emulsion
(if don’t have you can add a Tablespoon of good Vanilla extract)

Mix all above ingredients well 3 to 4 mins with electric mixer. I use my hand mixer.
Pour into buttered and floured pan. Let sit on counter few minutes to get air bubbles out.
I bang the pan a few times before putting in 350 oven to get air bubbles out.
Cook in oven center rack for 20 minutes only.
Remove cake from oven – It will be partially cooked. That’s how you need it.

While cake it cooking mix following Crumb Topping Ingredients

Crumb Topping Ingredients (can cut in half for less crumbs BUT Don’t LOL)
8 Cups of sifted All Purpose Flour – I use King Arthur red bag.
1 1/3rds Cups tight packed Dark Brown Sugar
1 1/3rds Cups Regular Sugar
4 Sticks Sweet Butter – UNSALTED BUTTER – Softened to just about melted
4 Sticks Margarine – Softened to just about melted
3 Teaspoons Good Cinnamon
2 Teaspoons of Good Vanilla (I use Madagascar Bourbon)

In Large bowl or pot mix all ingredients above by clean hands.
(I usually mix all the flour, sugars and cinnamon well with whisk 1st good before adding the rest)
Add the Vanilla to the butter mixture and pour onto dry ingredients and mix with clean hands until you have good mix with not too much dry fours left in mix. Try not to over mix too much.
To add to Cake Topping
Make size crumbs you like. I usually start with BIG CRUMBS 1st as that is what I loved from my days loving my friends crunch cakes  in NY/NJ. You grab the crumb topping and squeeze in your hands until you get as tight as can then add to partially cooked cake. Keep doing that until you have cake just about covered with large crumbs if you wish (the large really make it fantastic). Then fill rest of spaces to cover all of the cake with crumbs. Press lightly all crumbs into partially cooked cake – not too hard but firm enough.
NOTE (If you halve the crumb topping mix because you don’t like lots of crumbs make size you like or crumble over entire cake but try to cover all of showing cake in pan)
Put cake back in 350 degree oven and cook for additional 20 to 30 minutes or until tops of crumbs are just starting to lightly brown (you will see the crumb topping get shiny first as its cooking then towards end of the 20 to 30 minutes or until browned start to get dull looking and dry out – that is what you want it to do)
WARNING – The smell as this is cooking will drive you CRAZY. Your neighbors will come and stand at your door for the smell. If you’re expecting packages the UPS man will never leave. The dogs will be circling and guarding the oven… ha ha. It’s HEAVEN.
Take out of oven when tops are just starting to brown enough, lightly to med brown and crumb topping looks dried out from when you 1st put in oven. Put to wire rack in pan to cool for at least a hour… Resist the urge to grab the hot crumbs off to eat.. IT’S HARD BUT you want this to cool good.. Oh, GO AHEAD.. Grab a few crumbs in the corners. Ha!
As it cools the crumbs become harder on the outside but inside nice, soft and crumbly. When still hot you will think, how are these going to hold together. But wait and see.!!
After about a hour or more that the cake is cool give good heavy dusting on confections XXX Sugar. (If you put on warm cake it will melt in and disappear.) Dust again with Confections XXX sugar when COMPLETELY COOL.
Get the coffee on. Cut to size pieces you like and ENJOY!!! 

I can’t wait to see the Crumbcake movement on Facebook.
It took me two years of trial and error to come up with this. Next is going to be working on a cake part without using the boxed mix – but it is very good and cuts a lot out. I used that way because I use that on another dessert and it works well. The most time was working on the crumb secrets. Once I hit the Sweet butter and Margarine mixture I knew I was onto something!!!

NOTE It freezes very well. I usually cut into about 10x5” slabs, put in Ziploc bags and put in freezer to freeze. After completely frozen then I vacuum seal. It will last forever with no loss in taste. You can take out of freezer, out of vacuum bag and put in fridge overnight to defrost but in bag because fridge alone without bag will dry it out.

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Buttery Crunchy Heath Bars

Buttery Crnchy Heath Bars

1 cup butter
1 cup light brown sugar
1 teaspoon vanilla 
2 cups flour
1 yolk
1 cup Heath Bar Chips
12 oz. Semi- sweet chocolate chips

Cream butter and sugar, add flour, egg and vanilla. Spread 1/4 in. thick on a ungreased cookie sheet. Bake 15 minutes- 350 degrees. . Melt 12 oz. semi- sweet chocolate & and  spread while hot on baked cookie dough... Add chopped Heath Bar chips while still  hot. Let cool cut into squares.

Christmas Cherry Shortbread Cookies...Love, Love, Love them!!!

Christmas Cherry Shortbread Cookies...Love, Love, Love them!!!

Ingredients:
1 cup unsalted butter (room temperature)
1/2 cups powdered sugar
1/2 tablespoons vanilla extract
2 cups all-purpose flour
1/2 teaspoons salt
3/4 cups Dried Michigan Cherries
2/3 cups chocolate chips

Instructions:
Mix flour and salt, set aside. Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla. Add flour and salt mixture and mix until it starts forming larger clumps. Mix in chocolate chips and Dried Michigan Cherries.

Form the dough into a log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour.

Preheat the oven to 325 F and line baking sheet with parchment paper.

Cut the log into 1/3 inch thick slices and place them onto baking sheet with one inch of space between. Bake the cookies 10– 15 minutes (until they just start to turn lightly golden brown on top)
Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.

Enjoy!!!

Candy Cane Marshmallow Pops

1 child to crush candy canes (optional, but fun)
large marshmallows
mini candy canes
melted chocolate (we use Trader Joe's Dark Chocolate block)
crushed candy canes

Stick a mini candy cane into the large marshmallow. Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane. Place on a waxed paper lined baking sheet and allow to set.

Slow Cooker Pumpkin Spice Latte

Ingredients

• 8 cups whole milk
• 1/4 cup instant espresso granules
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1 Tablespoon vanilla
• 2 teaspoons ground ginger
• 2 teaspoons nutmeg1/2 teaspoon whole cloves5 whole cinnamon sticks
• Whipped cream and cinnamon to garnish, if desired[ingredient_name

Directions

1. Place all ingredients, except the garnish, in a large slow cooker.  Stir to combine.
2. Cover and cook on low for 3 hours or until heated through.  Do not bring to a boil.
3. Turn slow cooker to warm.
4. Ladle 2 cups of the latte mixture into each of your favorite mugs.  Top with whipped cream and cinnamon if desired

Tasty Chicken or Turkey Soup

INGREDIENTS

½ box pasta, I used Ditalini or a short macaroni type pasta

2 C shredded turkey or chicken

4 C chicken broth

1 Tbsp olive oil

½ onion, chopped

1 green pepper, diced

1 whole jalapeno, seeded and diced

2 stalks celery, diced

2 15 oz. cans petite cut tomatoes

1 can water

1 C heavy cream

1 tsp dry oregano

1 tsp dry basil

salt and pepper to taste

INSTRUCTIONS

Cook pasta according to directions. Be sure and cook it al dente. Drain and rinse with cold water.

In a frying pan add olive oil, onion, celery, green pepper, jalapeno and saute until tender.

In a large soup pot combine chicken broth, water, shredded turkey or chicken, tomatoes with their juice and sauteed vegetables.

Add in herbs. Salt and pepper to taste

Bring to a boil and simmer for 20 minutes.

Add in pasta and cream.

Easy Honey Mustard Shrimp

Honey Mustard Anyone??? How About Easy Honey Mustard Shrimp!!!


Marinate shrimp and fresh broccoli in our Organic Cherry Honey Mustard or any of your favorite Honeys Mustards for one hour and bake at 350 until done.
Serve over rice, my favorite! You will love it.

Slow Cooker Kielbasa and Cabbage:

Slow Cooker Kielbasa and Cabbage:
A simple meal of polish sausage and cabbage cooked in a slow cooker.

Ingredients
1 head cabbage, diced
2-3 potatoes, chopped
1 onion, diced
14 oz Kielbasa sausage, sliced
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons vinegar
2 tablespoons mustard
Salt and pepper to taste


Preparation
Layer cabbage, potatoes, and onions in the slow cooker.
Mix chicken broth, garlic powder, onion powder, vinegar, and mustard together in a separate bowl. Pour mixture over veggies.
Salt and pepper to taste.
Cook on low for 6-8 hours, until potatoes are tender.
Before serving, brown the sausage in a skillet over medium heat and stir into crock pot.

Spinach Salad w/ Salmon and Warm Bacon Dressing

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Spinach Salad w/ Salmon and Warm Bacon Dressing

DRESSING
3    tablespoons bacon drippings
2    tablespoons olive oil
1/3  cup red wine vinegar
1    tablespoon Dijon mustard
2    tablespoons honey
Pinch of salt
Combine all ingredients in a saucepan and bring to simmer. Remove from heat and cover. Can be placed in fridge and rewarmed later.

SALAD
4    ounces salmon filet, seasoned & grilled
2    cups spinach
3    fresh strawberries
1    tablespoon dried cranberries
1    tablespoon pecan pieces
1    hard-boiled egg

Mix salad ingredients. Top with warm salmon from the grill and warm bacon dressing

Rose Victoria's Chicken Marsala

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Tender Chicken

This Chicken Marsala tastes great and if fairly simple to make. The sauce is a rich wine sauce that is blended with a variety of mushrooms. The chicken is then pounded thin, seasoned, browned and braised.

This old Italian favorite can be served by itself or over pasta. I prefer it alone smothered in exotic mushrooms. Using a good Marsala wine is the key to making a good dish great.

Chicken Marsala has been around for generations. Like many Italian recipes each family have their favorite way of preparing it. This just happens to be mine. Enjoy!

INGREDIENTS

4 boneless, skinless chicken breasts, pounded thin

1 cup of all purpose flour

1 tsp of salt

1 tsp of fresh ground black pepper

1 tsp of dried marjoram

2 eggs, beaten with a little milk

2 Tbls of extra virgin olive oil

3 Tbls of butter

2 shallots, chopped

2 cloves of garlic, chopped

2 cups of sliced mushrooms (white button. baby portabella, porcini, etc.

3/4 cups of sweet Marsala wine

1 cup of chicken broth

1/2 cup of heavy whipping cream (optional)

1/4 cup of fresh flat leaf parsley
PREPARATION

Using a medium size bowl, season the flour with the salt, pepper and marjoram. 

Place the beaten eggs in another bowl.

Dip the chicken in the egg mixture and then in the flour mixture.

In a large frying pan heat the olive oil and butter.

Saute the chicken for 2 minutes on each side until browned.

Remove the chicken from the pan and drain on a paper towel.

In the meantime sauté the shallots, garlic and onions in the remaining butter and oil.

Cover and cook on medium heat for around 4 to 5 minutes until the mushrooms are tender.

Turn the heat up and deglaze the pan with the Marsala and broth while scraping all the bits off the bottom with a wooden spoon..

Reduce the mixture to about half.

Stir in the cream if you wish.

Lower the heat and return the chicken to the pan and cook covered for 2 minutes until the chicken is heated through and tender.

Plate the chicken and top with the Marsala and mushroom sauce.

Garnish with parsley and serve.
Enjoy this Chicken Marsala dish with a nice warm loaf of Italian bread.

Apple Slab Pie

When I made this I intended to just make an Apple Slab Pie. But as … I was glad that I did because it added such a delicious finishing touch!

Ingredients
1 box refrigerated pie crusts, softened as directed on box
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt 1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk

Directions:
Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.
Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.

Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.

Applesauce Donut Muffins

Total Time:

 

30 mins

Prep Time: 

10 mins

Cook Time:

 

20 mins

Yield:

 

24 servings

Dish Size:

 

Mini Muffin Pan

Ingredients

• 1 cup butter, soft
• 1 1/2 cups sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 1/4 cups cinnamon applesauce
• 2 cups flour
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon

Directions

1. Preheat oven to 350 degrees. 
2. Place 1/2 cup of butter and 1 cup of sugar in the bowl of a stand mixer. Beat until light and fluffy. 
3. Slowly blend in the egg, vanilla and applesauce until smooth. 
4. Add in flour, baking soda and 1 1/2 teaspoons of cinnamon. Blend until smooth. 
5. Scoop batter into a 24-cup mini muffin pan. 
6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool. 
7. Melt the remaining 1/2 cup of butter in a small bowl. Set aside. 
8. In another bowl mix together the remaining 1/2 cup of sugar and 1/2 teaspoon of cinnamon. 
9. Dunk each cooled muffin in the melted butter followed by the cinnamon-sugar mixture. Arrange on a platter to serve. 

Ice Cream Bar Trifle

Ice Cream Bar Trifle

Ingredients:

• 3 (10.8-oz) packages frozen double-chocolate cake slices, cut into 1'' pieces
• 2 (6 bars) packages original Klondike® bars, cut into 6 small squares
• 8 oz dark chocolate-covered pretzels
• 12 oz caramel sauce
• 16 oz whipped topping

Directions:

1. Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble.
2. Gently crush the chocolate-covered pretzels into smaller pieces. (Don't over-crush, otherwise your pretzels will become dust!) Reserve 2 ounces to decorate the top of the trifle.
3. Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order two more times, finishing with the whipped topping.
4. Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temperature for 3–4 minutes (so the cake can thaw slightly).
5. I HAVE ALSO MADE THIS IN A 9 X 13 PAN OR DISH THAT CAN BE PLACED IN FREEZER…Then just cut in squares or scoop to serve….

MY FAVORITE CAPRESE PASTA

This pasta dish is simple and fast to prepare and so Delicious....You can serve it warm or at room temperature, which makes it great for entertaining.

MY FAVORITE CAPRESE PASTA:

1 pound cavatappi pasta cooked al dente
1 1/2 pounds good delicious fresh tomatoes, cored, seeded and chopped
1/4 cup extra-virgin olive oil
3/4 cup pitted black olives, chopped
2 tablespoons capers
2 tablespoons balsamic vinegar
pinch of black pepper
pinch of oregano
1/2 pound fresh mozzarella cheese, cut into 1/2 inch pieces
1 cup fresh basil, torn by hand

Cook pasta according to directions, al dente...about 8-9 mins., drain

In a large mixing bowl, stir together the tomatoes, olive oil, olives,
capers, balsamic vinegar, and small pinch of pepper and oregano.

Add pasta to the bowl, stir gently to combine the fresh mozzarella and basil.

Place in a nice serving bowl and serve warm or at room temperature.

Easy Creamy Cheese Sauce for Pasta

Ingredients

2 tbsp butter
2 tbsp flour
1 cup milk
1 cup grated white cheddar (optional)

Directions

1. Melt two tablespoons butter in a pan.
2. When it bubbles, add 2 tablespoons flour.
3. Cook and stir about 1 minute to cook the flour.
4. When it is cooked (dont let it brown!), add 1 cup milk and stir to blend.
5. Be patient while it thickens, and continue to stir.
6. When it is thick, add 1 cup grated cheese if desired.

Microwave popcorn, no bags, no butter, no oil!!!!

I have been asked to post this again! For the popcorn lovers!!!


Microwave popcorn, no bags, no butter, no oil!!!!
It’s genius really. Simple, simple genius.
Glass bowl + ceramic plate + popcorn kernels = perfectly popped popcorn in the microwave.
No bag. No butter or oil. Nothing to throw away afterward. And even no un-popped kernels.
This is life-changing.

Take 1/4 cup of dry popcorn kernels and place in the bottom of a microwave-safe glass bowl (pyrex is a great choice). Place a microwave-safe plate on top of the bowl. Plate should be wide enough to go beyond the rim of the bowl.
Microwave for 2 minutes 45 seconds. Watch in glory as your popcorn pops perfectly into little puffs of heaven.

Baked Sweet Potato "Fries"

Enjoy these sweet potato fries year-round. These potatoes are crispy like fries, but they are better for you because they are baked.

Baked Sweet Potato Fries:

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and the turn with spatula. Bake for another 5 to 10 minutes until lightly browned.Sprinkle lightly with salt and serve hot.

Apple Kuchen

1 cup (2 sticks/226 grams) unsalted butter or 1 cup(235 ml) vegetable or melted coconut oil, more for greasing pan
1 1/3 cups (175 grams) plus 1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
2 cups (270 grams) unbleached all-purpose flour
2 teaspoons baking powder
4 Gala or other flavorful apples, peeled, cored, and each cut into 8 cresecent slices, about 3 cups, divided
½ teaspoon Calvados or other apple brandy
1 teaspoon freshly grated ginger
½ teaspoon ground cinnamon or anise seeds

1. Preheat the oven to 350 degrees. Grease a 9-inch springform pan with butter or oil, and set aside. 

2. In the bowl of an electric mixer fitted with a paddle attachment, combine the remaining 8 ounces butter or oil, 1 1⁄3 cups sugar, and the salt. Mix until blended. Add the eggs and mix until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in about a cup of the apples, and spread batter evenly in the pan. 

3. In a large bowl, toss the remaining apples with the Calvados or other apple brandy, ginger, and cinnamon or anise seeds. Arrange the apple slices in closely fitting concentric circles on top of the dough; you may not need all the slices. Sprinkle the remaining 1 tablespoon sugar over the apples. 

4. Bake until a toothpick inserted into the center of the cake dough comes out clean and apples are golden and tender, about 50 minutes. Serve warm or at room temperature.

Note: This cake, when it is made with vegetable oil instead of butter, is similar to the  “Jewish Apple Cake” found in many church cookbooks throughout America, and was brought to this country by Polish immigrants,