Archive for January, 2012
Turkey and Dumplings (or Chicken)
This is another one of those recipes that has been handed down from older family members. It makes the BEST turkey or chicken and dumplings I have ever laid my mouth on! I make the broth for the soup from scratch. You can use chicken or turkey broth for less than ideal results.. but it will work if that’s all you have available 
Turkey & Dumplings
Turkey or Chicken & Dumplings
Stock pot half full of turkey or chicken stock
Chopped vegies – onions, green beans, carrots, celery + whatever else your heart desires
Turkey or chicken pieces (I use the meat that I have pulled off the bones before I boil the bones)
1 1/2 c. flour
2 tsp. baking powder
3/4 tsp salt
1 Tblspn poultry seasoning
3 Tblspn room temp butter
3/4 c. milk
Pick the bones of the turkey or chicken.. place bones in a stock pot basket (I have a basket insert that slips right into the stockpot). If you don't have the basket, place bones in the stockpot and cover wtih water. If using the basket, fill the stockpot with water. Either way, boil for 1- 1/2 hours.
Once you have made your chicken stock, pull the basket full of bones, etc. out of the stockpot. If just simply boiling bones.. strain bone, etc from stock and pour stock back into stockpot.
Add the meat and veggies to the soup stock. Cook until veggies are al dente.
While veggies and stock are simmering, prepare dumplings. Mix all of the dry ingredients together in a bowl.
Cut in the butter until the mixture resembles fine crumbs.
Pour in the milk, while gently stirring mixture.
Mix only unitl mixture is completely moistened.
Drop the dumplings by large spoon fulls into the simmer soup.
Cook slowly for 10 minutes uncovered (no lid).
Place lid on stockpost and cook another 10 minutes covered. After this last direction, remove stockpot from heat and serve. Enjoy
Two Layer Cheesecake
This two layer cheesecake can be made with a large variety of fruits.. in fact the sky is the limit! For this blog post, I am using left over cranberry sauce. You can use pumpkin (which I have actually done.. you have to add the normal pumkin pie spices), berries, peaches, plums, etc. If you try something different.. please let me know how it turns out
Two Layer Cheesecake
Crust ~
1 1/2 c. graham crackers
1/3 c. sugar
1/3 c. melted butter
Filling ~
4 8 oz packages cream cheese (room temp)
1 c. sugar
1 tsp. vanilla
1 cup whole cranberry sauce - or any other fruit crushed
Preheat Oven to 325 degrees
Crush graham crackers to fine crumbs (for ease, use food processor). Add the sugar and mix.
Pour the melted butter over crumb mixture and mix thoroughly.
Generously butter your springform pan, insuring all the nooks and crevasses are covered.
Press the crust mixture into buttered springform pan. Cover the bottom and a couple inches up the walls... patting firmly.
Bake 325 degrees for 8-10 minutes. Pull out of oven and set aside while making cheesecake mixture.
Beat cream cheese, sugar and vanilla until smooth.
Beat eggs into mixture one egg at a time. Beat unitl smooth.
Remove 2 cups of the batter and spread evenly over the bottom of your prepared crust.
Blend in the crushed fruit (pictured - whole cranberry sauce).. Blend until creamy.
Carefully spread the fruit mixture over the plain layer cheesecake.. Isn't it pretty!
Pop it in your preheated oven and bake for 35 - 40 minutes.. or until center is almost set. Cool on the counter until warm.. then refridgerate for 4 hours or overnight. Enjoy