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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