Slow Cooker Chicken & Dumplings

Recipe Courtesy AllRecipes.com

INGREDIENTS
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 (14 ounce) can chicken broth
1 onion, finely diced
Cumin, Parsley, Season Salt, Pepper (all to taste)
1 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Frozen or canned mixed vegetables (optional)
Paprika (optional)

DIRECTIONS
Place the chicken, butter, soup, broth, onion, spices and vegetables in the slow cooker.

Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker and push below the liquids surface. Cook until the dough is no longer raw in the center. Sprinkle paprika on top of dumplings and serve.

Heavenly Angel Food Cake

Recipe & Photo Courtesy AllRecipes.com












INGREDIENTS
12 eggs
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

DIRECTIONS
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

Nutritional Analysis: One slice equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Sandwich Bread

Recipe Courtesy of Melissa Franklin

INGREDIENTS
7-8 cups fresh white wheat flour
(I use Bread Flour)
1 TBS dough enhancer
(you only need this for wheat flour)
2 TBS instant yeast
(Make sure it's INSTANT - ex: Fleischman's RapidRise)
2 tsp salt
2 1/2 cups warm water
1/3 cup olive oil
1/3 cup honey

DIRECTIONS

1. Combine the warm water, yeast, and two cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes (basically, it puffs up). Add the honey, oil, dough enhancer, salt, and 4-5 cups additional flour until the dough is stiff and cleans the side of the bowl. Let mix on speed 2 in your mixer for about 7 minutes or until dough is very smooth and elastic with small bubbles or blisters beneath the surface of the dough.

2. With oil on hands, remove the dough from the mixing bowl and place on oiled surface. Divide dough into two balls. With rolling pin, roll 1 ball out two times the length and one times the width of your bread pan. Starting at one end, roll the dough, sealing each roll with fingers. Place in pans which have been well greased. Allow to rise in a slightly warmed oven (84 to 88 degrees) or other warm place until doubled in size (about 30-40 minutes).

3. Bake loaves 30-35 minutes in a 315 degree oven. When loaves are done immediately remove from pans and let cool on a wire rack. Placing bread on its side may help to reduce the risk of falling. And there you have perfect sandwich bread!

Creamy Peanut Butter

Recipe Courtesy of Alton Brown, Food Network

INGREDIENTS
15 ounces shelled and skinned roasted peanuts
(you can roast raw peanuts yourself or buy them already roasted)
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil
(I used more for creamier peanut butter)

DIRECTIONS
Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

Play-Doh

INGREDIENTS

1 cup flour
1 cup warm water
2 teaspoons cream of tartar
1 teaspoon oil
1/4 cup salt
food coloring

DIRECTIONS
Mix all ingredients, adding food coloring last. Stir over medium heat until smooth. Remove from pan and knead until blended smooth. Place in plastic bag or airtight container when cooled.

Amish White Bread

Recipe Courtesy of AllRecipes.com

INGREDIENTS
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

DIRECTIONS
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Delicious Baked Acorn Squash

Recipe and Photo Courtesy of The Pioneer Woman
If you would like a photo "step-by-step" tutorial, click here.

INGREDIENTS
Acorn Squash
Kosher Salt
Butter
Brown Sugar
Pure Maple Syrup

DIRECTIONS
Preheat oven to 400 degrees.

Half each squash, then scrape out the seeds and stringy membranes.
Sprinkle each half with salt.
Add a generous tablespoon of butter to the center of each squash.
Add 2 to 3 heaping tablespoons brown sugar.
Drizzle squash with maple syrup.
Pour 2 cups water in the bottom of the baking pan.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown. In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.