Down-home Chicken Soup with Dumplings

As promised, when we have something yummy and wholesome to eat, I'll post the recipe.  Tonight after snow shoe hiking and sledding by moonlight, we came back, took out the leftover chicken and made this yummy low-fat soup.   I think one of the best parts of the soup was squeezing the lemon wedges over the top of it as we ate it.  It added just the right amount of tang.  Chicken soup and lemons?  Must be the best cure for a cold ever!

down-home  
Chicken Soup with Dumplings

Ingredients

• Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3/4 cup buttermilk
• 1 ounce baby spinach, roughly chopped (1 cup)
• Coarse salt and ground pepper
• Lemon wedges, for serving

Directions

1. In a large pot, bring broth to a simmer over medium-high. Meanwhile, in a medium bowl, mix together flour, cornmeal, baking powder, and salt. With a fork, stir in buttermilk and spinach to form a dough.
   
2. Drop dough by rounded tablespoonfuls on top of simmering broth. Cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges.
   

Cook's Note

Prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.

Lasagna Rolls

Found a new recipe that I know will be a hit at our house for quite some time.  We all loved it.  Usually lasagna is so rich and it sinks to the pit of my stomach and sits there like concrete.  But this dish is lighter and the portions are so easy.  It tasted good, looked good, and was easy to make.  All that adds up to heaven in a dish.  Enjoy!  (And sing a little Italian to go with it.)

Here's the directions: (click on them to make them bigger)

Best Ever Blueberry Coffeecake

Oooo.  I just popped this recipe into the oven for the very first time and all I can say is I cannot wait to taste it.  I sampled the batter and it was the most amazing batter for coffeecake I have ever made.  Here's the recipe if you want to sample this little piece of heaven...I just know it is going to be good!
Best-Ever-Blueberry-Coffee-Cake

Soft Lemonade Cookies

Here's the yummy recipe that two of my friends have asked for and I have tried over and over to get to them, but never made the connection!  Enjoy!

Soft Lemonade Cookies

1 cup butter, softened
1 cup sugar
2 eggs
3 cups all purpose flour
1 teaspoon baking soda
3/4 cup thawed lemonade concentrate, divided (one part needs to be 1/3 cup)
Additional Sugar

1.  In a large bowl, cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Combine flour and baking soda, add to creamed mixture alternately with 1/3 cup lemonade concentrate, beating well after each addition.

2.  Drop by rounded teaspoonfuls onto ungreased baking sheets.  Bake at 400 degrees for 8 minutes.  Remove to wire racks.  Brush with remaining lemonade concentrate; sprinkle with sugar.  Allow to cool.