Chicken Stock and Chicken Soup with Dumplings

Chicken Stock and Chicken Soup with Dumplings

If you are like me, almost everything that I cook requires chicken stock.  You can purchase it at the store but it is very expensive and so simple to make yourself.  Why not save a little money?

Chicken Stock:
1 whole chicken or 2 to 3 pounds of  bony chicken parts, such as necks, backs, breastbones and wings
gizzards from one chicken (optional)
4 quarts cold water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken and chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Bring to a boil and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional minerals to the broth.
Remove whole chicken or pieces with a slotted spoon. Let cool and remove chicken meat from the carcass.  Reserve for other uses (such as chicken salads, enchiladas, sandwiches or curries.)  Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers (or freezer storage bags)   in your refrigerator or freezer. I discarded the soggy vegetables.
Here we have the 12 quart stock pot loaded with ingredients.  I love how bright and fresh everything looks.

Homemade Chicken Soup with Dumplings:
I made 3 bags of chicken picked from the carcass and froze.  I removed one for the chicken soup with dumplings.  I combined 3 carrots, one small onion and 2 stalks celery with ½ the broth, chicken and 3 cups of water.  I seasoned it with salt and pepper and added a pinch of curry powder.
I brought it to a boil, decreased the temperature to low and simmered for 30 minutes or until the veggies were to my liking.
This recipe is SO healthy and yummy!!
I finished it with some drop egg dumplings.  To make these dumplings, simply beat several eggs (in this case I used four) and then mix in enough flour to form stiff dough.  Drop by spoonfuls into gently simmering soup, stirring occasionally so they don’t stick together.

Enjoy yummy soup and save money at the same time!! Love, Love, Love!!

Pecan Spice Cake

This one was a special request item and we tried it and scored!!  The cake was amazing!!  The request included the "no frosting" option because my husband is diabetic.  The cake alone was rich enough to serve without the frosting and we really never missed it!  AND-it did not send his blood sugar sky-rocketing.

My husband laughed and laughed at the fact that our Granddaughter and I do not like nuts but my husband loves them.  SO.....my Granddaughter and I pulverized the nuts in the food processor so that you get the nutty flavor without knowing you are eating nuts!!  We hid our nuts!!  Anyway, you will truly enjoy this recipe from the ranch.....nuts or no nuts.

Pecan Spice Cake

Ingredients

• Cake:
• Cooking spray
• 2 teaspoons all-purpose flour (for dusting the pans)
• 9 ounces all-purpose flour (about 2 cups)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash of ground cloves
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk (I used milk)
• 1/3 cup chopped pecans, toasted
•  
• Frosting:
• 1/2 cup packed brown sugar
• 1/4 cup heavy whipping cream
• 1/4 cup maple syrup
• 1 tablespoon butter
• Dash of salt
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons chopped pecans, toasted

Preparation:

Preheat oven to 350°.

Cake:   To prepare cake, coat 2 (8-inch) round metal cake pans with cooking spray (I used one long baking pan). Line bottoms of pans with wax paper; coat with cooking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.

1.  Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans.
2. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.

Frosting:  To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.
 Enjoy!!

Scolloped Potatoes

Scolloped Potatoes

I took these to a recent meeting and they were a hit.  Many people have gotten used to the flavor of scolloped potatoes from a box.  These are preservative-free, everything natural scolloped potatoes and the flavor really makes these stand out.  There is no comparison.

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

Directions:

1
In a small sauce pan, melt butter and blend in flour.
2
Let sit for a minute.
3
Add all of cold milk, stirring with a whisk.
4
Season with salt and cayenne.
5
Cook sauce on medium-low until smooth and boiling, stirring occasionally with a whisk.
6
Reduce heat and stir in cheese.
7
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8
Pour half of cheese sauce over potatoes.
9
Repeat with second layer of potatoes and cheese sauce.
10
Sprinkle the remaining cheese on top.
11
Top with some paprika for color.
12
Bake uncovered for about 1 hour at 350°F.

I baked mine for about 50 minutes and that was plenty. I also had some diced ham and added that to the sauce before doing the layers.   6 servings

BERRY OR PEACH COBBLER

BERRY OR PEACH COBBLER

Ingredients:

2-12oz. bags of frozen fruit

1 Box white cake mix

1 can of diet 7-up or sprite (clear soda)

Instructions:

Place fruit in 9X13 baking dish (sprayed with pam).  Add dried cake mix over top.  Pour soda slowly over cake mix.  Do NOT stir the cake mix and soda combination.  This will give you the crust.  Bake at 350 for 45-50 minutes.  Serves 16 and is 4 weight watcher points

This recipe is so good and very easy!!  Tastes very rich and yummy but isn't a ton of calories!!

Rich Clam Chowder

Rich Clam Chowder

1 hr and 10 mins to make • Serves 22

Seafood

6 cans

(6-1/2 ounces each) minced clams

Produce

6	Celery, ribs
3	Onions, large
2 tbsp	Parsley, fresh
6 cups	Red potatoes

Baking & Spices

1 1/2 cups	All-purpose flour
1/4 tsp	Pepper
3 tsp	Salt

Oils & Vinegars

1/4 cup

Red wine vinegar

Dairy

1 1/2 cups	Butter
8 cups	Half-and-half cream

Liquids

3 cups water
Directions In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture. Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through. Yield: 22 servings (1 cup each). This clam chowder is SO rich and yummy!!  You just have to try this!!  It is so rich that the butter and half and half could be cut down.  Milk could be used.  It is SO good and filling!!