Saturday, January 29, 2011

Chicken and Dumplings and Peanut Butter Frosting


I am pretty sure this is the best frosting I've ever had. I found the recipe here: http://www.southernplate.com/2011/01/peanut-butter-fudge-iced-brownies.html. Make sure you use a big enough sauce pan. I ended up overflowing and spilling sugar on the burner. Now we are all sitting in a smoky house.

We had the brownies for dessert after eating homemade Chicken and Dumplings. I would have added vegetables to this, but by the time we were done grocery shopping today at Walmart I just couldn't handle running into Dillons to get the frozen vegetables. They have the finely chopped onion, celery and carrot mix that I would have used.

Chicken and Dumplings
1 box of chicken broth
1 box worth of water
2 T. chicken noodle base
3 chicken breasts
1/4 t. thyme
1/4 t. pepper
2 t. parsley
1/2 t. salt
2 T. flour
2/3 c. milk
2 c. Bisquick

Cook the breasts. Shred the meat. In a dutch over, boil the water, base and seasonings. In a separate bowl, whisk 2 T. flour with some broth until it is a liquid paste. Add to the chicken broth. Simmer for 10 minutes. Add the chicken and bring to a boil again. In a separate bowl, mix the bisquick and the milk. Drop onto the broth and chicken. Cover with a lid and cook 20 minutes on low. Optional:  If you want vegetables, add in the first time you  bring it to boil.


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