I am loving this new recipe I adapted from GAC Kimberly's Simply Southern.   Try my version where I roast the chicken in the oven.  Chicken gets a lot of flavor from the skin and bones.  All that is needed is some evoo, sea salt, and pepper.  

Spicy Chicken & Dumplings

2 chicken breast with skin and bones
sea salt & cracked pepper
evoo
1/2 stick unsalted butter
4 carrots, sliced
3 celery stalks with hearts, sliced
1/2 vidalia onion, chopped
3 jalapenos, deseeded and chopped
1/4 tsp. cayenne
1 tbsp. thyme
6 cups chicken broth
1 cup heavy cream
3 cups self-rising flour
3 tbsp. butter flavored shortening Crisco®
1 cup cold whole milk

Start by preparing the chicken.  Wash chicken & pat dry with paper towels.  Drizzle with evoo, sea salt & pepper.  Roast in 375 degree oven for 1 hour.  Let cool.  Shred chicken and set aside. (discard skin & bones)

In a dutch oven set on medium high,  add a couple tablespoons evoo and 1/2 stick butter.  Saute carrots, celery, onion and jalapenos.  Sprinkle with cayenne and thyme, continuing to saute for about 5 minutes.  Add shredded chicken and broth and let simmer for 30 minutes.  

Add the heavy cream and mix well.  Make the dumplings by combining flour, Crisco® and milk.  Mix well to form a dough.  Use two spoons to drop dumplings in the pot.  Cover and let simmer 20 to 30 minutes.  

Adapted from GAC's Kimberly's Simply Southern

We are all Alabamians

On a walk with Jake

He loves bacon and cheese!
Meet my four legged friend, Jake 

Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

Start by preheating the oven to 350.  Line 2 - 12 count cupcake pans with cute paper liners.  

Cake Ingredients

1 box white cake mix

1 stick unsalted butter, melted

3 eggs, beaten

1 tsp. pure vanilla

2 tsp. ground cinnamon

Icing Ingredients

1 stick unsalted butter, softened to room temp.

3-3/4 cups confectioners sugar

3 tbsp. milk

1 tsp. pure vanilla

1 tsp. ground cinnamon

In a large mixing bowl, blend the cake ingredients, scraping down the sides with a rubber spatula, until well mixed.  Using a ice cream scoop, fill each liner about 2/3 full.  

Bake cupcakes until golden and a toothpick comes out clean, about 15 to 20 minutes.  Cool cupcakes completely on wire racks before icing them.

To make the icing, blend the room temperature butter in a bowl until fluffy.  Add confectioners sugar, milk, vanilla and cinnamon.  Blend on low until sugar is incorporated, about 1minute.  Increase mixer speed to medium and continue to mix icing until light and fluffy.  Add another teaspoon of milk if icing seems stiff.  Now it's time to spread the icing goodness onto the cupcake goodness.   Lick the bowl.

Addictive Spinach Dip

2 cups sour cream
1-1/2 cup mayo
1 pkg. veggie soup mix
2 dashes worcestershire sauce
1 garlic clove, minced
dash of sea salt
freshly ground pepper
1 pkg. frozen spinach, defrosted, squeezed & chopped
1 loaf round pumpernickle bread
1 loaf italian bread

In a bowl, mix together the sour cream, mayo, veggie soup mix, worcestershire, garlic, sea salt, pepper and spinach.  Cover and place in the frig for 30 minutes or longer.  Cut out the top of the pumpernickle to make the shape of a bowl.  Cut bread into squares.  Pour dip into bowl.  Dig in and enjoy!

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Football Food Desired

Pumpernickel cocktail bread, two ways:

Little Pizzas
1 loaf pumpernickel bread
1 lb. velvetta cheese, cubed
Parmesan cheese
1 lb. sausage
1 tbsp. worchestershire sauce
1 jar spaghetti sauce

Preheat oven to 350 degrees.  In a skillet, crumble & brown sausage until done.  Add worchestershire and velvetta, mixing together over low heat until cheese melts.  Lay bread in single layer on baking sheet and spread a little of the sausage mixture on each piece of bread, then top each with a spoon of sauce and a sprinkling of parmesan.  Bake for 10 - 12 minutes.  Enjoy!

Spicy Cheese Spread

8 oz. sharp cheddar cheese, shredded
6 oz. cream cheese, room temperature
1 jar (7-1/2 oz) pickled jalapenos, drained & chopped
1 tsp. ground cumin
3/4 tsp. garlic powder
Pumpernickel cocktail bread

Combine all ingredients in a bowl and mix well until smooth.  Chill, covered, for 1 hour.  Serve with pumpernickel bread slices.