Tim McGraw's Chicken-n-Dumplings
Really starting to look forward to some cooler weather and starting to think about some cold weather foods. Tim McGraw and Faith Hill were interviewed by Oprah in their home on tv one day and he was preparing his grandma's recipe for Homemade Chicken-n-Dumplings. They are my favorite and my mom could make the best. This is close to how yummy hers tasted:
1 small chicken (I use boneless breast)
Water
Pinch of salt
2 c. of all-purpose flour
3 T. butter shortening (he says you gotta use this - not regular shortening)
1/2 c. buttermilk
1 egg
Boil chicken, adding salt to taste. When tender, save broth and pull chicken from the bone (or cut up boneless breast) and return to the broth.
Measure flour into a bowl. Cut in shortening. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits) Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
Allow the dumplings to thicken the broth until it is a creamy consistency.
Great served with your favorite cornbread.
1 small chicken (I use boneless breast)
Water
Pinch of salt
2 c. of all-purpose flour
3 T. butter shortening (he says you gotta use this - not regular shortening)
1/2 c. buttermilk
1 egg
Boil chicken, adding salt to taste. When tender, save broth and pull chicken from the bone (or cut up boneless breast) and return to the broth.
Measure flour into a bowl. Cut in shortening. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits) Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
Allow the dumplings to thicken the broth until it is a creamy consistency.
Great served with your favorite cornbread.
Pretzel Fooler
2 c. crushed pretels
3/4 c. butter, melted
3 T sugar
1 (8 oz) Cool Whip
1 (6 oz) pkg. strawberry jello
2 c. boiling water
2 (10 oz) pkg. frozen strawberries
1 (8 ox) cream cheese
1 c. sugar
Spray 11x 9 x 2-inch pan with Pam. Mix together pretzels, butter and 3 T sugar; press into pan. Bake at 400 degrees for 8 minutes; cool completely. Mix cream cheese and 1 c. sugar. Add cool whip and spread this mixture over cooled pretzel crust. Mix jello with boiling water and add strawberries. Let set up partially. Spread over cool whip mixture. Refrigerate; cut into squares.
2 c. crushed pretels
3/4 c. butter, melted
3 T sugar
1 (8 oz) Cool Whip
1 (6 oz) pkg. strawberry jello
2 c. boiling water
2 (10 oz) pkg. frozen strawberries
1 (8 ox) cream cheese
1 c. sugar
Spray 11x 9 x 2-inch pan with Pam. Mix together pretzels, butter and 3 T sugar; press into pan. Bake at 400 degrees for 8 minutes; cool completely. Mix cream cheese and 1 c. sugar. Add cool whip and spread this mixture over cooled pretzel crust. Mix jello with boiling water and add strawberries. Let set up partially. Spread over cool whip mixture. Refrigerate; cut into squares.
I first tasted this dessert when my sister-in-law, Andi fixed it when we went for a visit. I love the salty and sweet crunch. Hope you enjoy it as much as my family has always enjoyed it!
Two of my most favorite things and I did not have a recipe for either one!! I am so glad for these recipes. Thanks Julie and Joy - two home runs:)
ReplyDelete