Tuesday Musings

Tonight I got a rotisserie chicken from Jim's for dinner. Foolishly I thought I would be able to use the leftovers to make soup. The kids were still asking for more chicky bone and all that was left was a bare carcass. Guess its time to start getting two chickens for dinner!
After dinner, the culinary crew took over to make some pumpkin pies. They worked very hard and the pies are now baking in the oven.


Here is a recipe that I am looking forward to trying. I found it on one of the yahoo groups that I belong to.

Slow-Cooked Chicken & Dumplings

Prep Time: 15 min
Total Time: 11 hr min
Makes: 6 servings, about 1-3/4 cups each

1-1/2 lb. boneless skinless chicken thighs
2-1/2 cups fat-free reduced-sodium chicken broth
1-1/2 cups each chopped onions, celery and carrots
2 cups frozen peas, thawed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup hot water
2 eggs, lightly beaten
COMBINE chicken, broth, onions, celery and carrots in slow cooker; cover
with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 3-1/2 hours).
ADD peas and cream cheese spread; stir until well blended. Mix stuffing mix,
water and eggs until well blended. Drop stuffing mixture, 2 heaping
tablespoonfuls
at a time, onto chicken mixture in slow cooker. Cook, covered, on HIGH 30
min. Gently turn over dumplings. Cook, covered, an additional 15 min.