Nana's Little Dumpling Helper

Today has been a very special day with my "B". School day and lots to do. We decided to make chicken and dumplings for dinner. What a joy to have B helping tonight. I hope she will enjoy cooking when she gets older. She told me that she wants to be just like me. If you are a Nana you can just imagine how that made my day. Children are priceless and I certainly enjoyed mine when they were growing up.
I have a couple of pictures to share with you and hope you enjoy.

Recipe for the Dumplings

Chicken:

1/4 Butter
2 tablespoon. Olive oil
One whole chicken (I cooked in Crock pot) cut in pieces
Chicken broth ( I used 2 cartons in crock pot)
Salt and Pepper to taste
1/2 cup of carrots
1/2 cup celery
1/2 cup medium onion (finely diced)

Put everything in the crock pot, cook on high 3-4 hours. The chicken will literally fall off the bone at this point. Shred carefully as it will be very hot, and add back into the crock pot. Keep all the broth.

Dumplings  

1 1/2 cup All-purpose flour
2/3 cup of yellow corn meal
1 Heaping tablespoon of baking powder
1 teaspoon salt
1 1/2 to 2 cups of half-and half milk
2 tablespoons of flour

Sift the flour, cornmeal, salt and baking powder. Gradually add 1 1/2 cups of milk. 

When chicken is done, take the 2 tablespoons of flour, a little water and mix into the broth still in the crock pot. This will thicken nicely. 

I used two spoons, dipping one in to the flour and cornmeal dumplings mix, then used the other spoon to help drop the dumplings into the broth in the crock pot. Cover and leave on low for one hour, letting the dumplings cook slowly. 

When done, fill the bowls and watch the family come running to eat. You are welcome to add minced parsley and salt and pepper to taste.

This was the tedious task of preparing the dumplings.
B is working hard to get the right consistency.

Yes.....she finally made it!! I had so much fun Nana.

The finished product. I might add that it was quite yummy.

Hearty Breakfast Skillet #Recipe

Happy Monday to all.....sharing our brunch of the day with the family

Hearty Breakfast Skillet

A great breakfast or brunch omelet. A favorite for sure. Enjoy!

Prep time 5 minutes/Cook 22-30 minutes

1/2 lb- (8oz) bulk sausage
2 cups- frozen hash brown potatoes
1 can (10oz) Rotel Diced tomatoes & Green chili, drained
1/2 lb (8oz) VELVETA Pasteurized Prepared Cheese Product cut up
6 eggs


1) Brown sausage in large non stick skillet on medium heat: drain
     Add potatoes and tomatoes, cook 5 minutes. Top with Velveta.

2) Beat eggs, add 2 Tbsp. water  with whisk in medium bowl.
     Pour evenly over ingredients in skillet, cover. Reduce heat to low.

3)  COOK 10-12 minutes (may be more depending on thickness)
      until egg mixture is set in center and cheese is melted. Uncover
      let stand for 5 minutes before cutting into wedges with a non stick spatula. 
      Makes 6 servings
      Serve with fresh fruit of choice

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Laurel & Hardy Museum in Harlem, GA

                                             LAUREL & HARDY MUSEUM

                                                        250 N. Louisville St.
                                                        Harlem, GA 30814
                                                        706-556-0401

          
We visited the Laurel and Hardy Museum. Brings back many memories from my childhood watching all of their funny movies. Get ready to laugh a lot at the movies they show during your visit.

Friendly little town and surrounding area.

We plan to return sometime soon with some of our grandchildren. Always nice to share the past with family and friends of such great comedy and comedians.

                                                          GONE WITH THE WIND

 

Love the movie and was so excited to get these two dolls in Tennessee at an Antique store. They both have porcelain face, arms, legs and the body is cloth. A friend crocheted both outfits.





                   RHETT AND SCARLET

Friday Morning Quote

Italian Cream Cheese Cake

This is one of our family's most favorite cakes. I normally bake it during the Holidays, but I had a request to make it yesterday. I have used this recipe for over 45 years and I think it is the best yet! The cake is very moist and  the icing is great. Oops....someone got a piece before I could post!! lol
Hope you enjoy!!

CAKE

1 stick of butter (softened)
1/2 cup crisco
2 cups of sugar
1 cup buttermilk
2 cups plain flour ( I use White Lily only)
5 egg yolks

1 t soda
1 t salt
1 cup coconut (I use the frozen)
1 t vanilla
5 egg whites (beat until stiff)

Cream butter and crisco, add sugar and eggs, then flour, milk, soda, salt and vanilla
Add coconut, and fold in egg whites,

Bake at 350 in 3 cake pans until golden brown 25-30 minutes ( may vary)

FROSTING

1 8oz cream cheese softened (room temp)
1/2 half stick butter (softened)
1 box powdered sugar
1 t vanilla
1 cup nuts and coconut

t= teaspoon