PUMPKIN TEA BREAD

This recipe is one of my all-time Fall Favorites.  It's great for a coffee-break; afternoon tea or dessert!

Hope you love it too!!

3 Cups Flour

3 Cups Sugar

2 cups pumpkin puree (#303can)

3 eggs

1 ½ cups golden raisins

1-cup pecan pieces

1 cup oil

1 tsp. Nutmeg

1 Tsp ground clove

1 tsp cinnamon

1 tsp baking powder

½ tsp salt

Pre-heat oven to 350 degrees

Spray tube pan thoroughly with Pam.

Add sugar to oil.  Mix well.

Add pumpkin and eggs to mixture and mix well.

In a separate bowl, mix all spices, raisins and flour together.

Add dry ingredients to the wet ingredients.

Pour batter in pan.  Sprinkle pecan pieces on top of batter.  Bake at 350 degrees for 1 hr 20 minutes or until a knife inserted in the cake comes out clean

Cool for 5 minutes and turn out on a cake plate. Garnish with powdered sugar.  Serves 12.

SLOW COOKER CHICKEN AND DUMPLINGS

My gosh!  I've been extremely remiss in posting new recipes.  How I went 2 years without a new one is crazy.  I promise to be more diligent and post at least twice monthly.

This is my go-to recipe for Chicken & Dumplings.  It's simple, easy - and slow-cooked so you can do other things.

Remember - you can delay start your slow-cooker with a lamp timer (*buy at Home Depot) by a couple of hours if needed. (I do not recommend delaying more than 3 hours for food safety sake)  The ingredients will slowly come up to room temperature and will actually cook more evenly.

INGREDIENTS

• 1 1/2 lbs. chicken tenders or boneless chicken breast cut into large-ish chunks
• 2 tablespoons cornstarch
• 1 heavy Tsp Garlic powder
• 2 teaspoons fresh chopped thyme
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 cup chopped onion (Or 2Tbs diced freeze dried onion)
• 1 pound cut carrots  (a little more if you like carrots)
• 4 large stalks chopped celery
• 1 can Cream of Chicken soup
• 2 cups chicken stock
• 1 cup half and half or heavy cream (hold til Step 4)

DUMPLINGS

• 1 cup flour (gluten free or regular - as needed)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon garlic powder
• 1/2 tsp thyme
• 1/2 teaspoon salt
• 3 tablespoons cold salted butter, cut into small cubes
• 1/2 cup milk or half and half
• 1/4 cup chopped fresh parsley, for serving

DIRECTIONS:

1. In the bottom of a large slow cooker (I use a 6-quart), place onions, carrot, celery.  
2. Put chicken into a Ziploc bag (or bowl) and add cornstarch, garlic, thyme, salt and pepper. Toss to coat the chicken with herbs and cornstarch.  Place the chicken on top of the vegetables.
3. Mix chicken stock (broth) with Cream of Chicken soup and pour over the chicken. (Make certain liquid covers chicken and vegetables completely - if not, add water with bouillon cube or more broth until it does) Place the lid on the slow cooker and cook for 3 hours on high or 5 hours on low. (the 3-hour time is best for flavor and moist chicken)
4. Remove lid, mix ingredients and add heavy cream.  (this will thicken the broth while the dumplings cook)
5. In a small bowl, combine the flour, baking powder, garlic powder and salt.  Work in the butter using your fingers until coarse crumbs begin to form.
6. Stir in the milk and combine well until a sticky dough begins to form.
7. Drop tablespoon sized dollops of dough over the stew in an even layer. (I do roll mine a little so they are rounded a bit) Push the dumplings (gently) under the broth so they get a coating of broth - (they will float back up) 
8. Place the lid on the slow cooker and cook for 1 additional hour on high or until dumplings are cooked through.
9. Sprinkle with parsley and serve immediately.