Chicken ‘n’ Dumplings Anyone?

This is my revised version of the “Cracker Barrel Chicken ‘n’ Dumplings recipe:

We have fallen in love with this meal and I tend to make it on days such as this….

cold and snowy ones…I thought I’d share some comfort food with you…

The Soup

  • 4 chicken breasts, because I prefer white meat or a 3-6 lb frying chicken or rotisserie
  •  (whichever you prefer)
  • 2 quarts water
  • 2 teaspoons salt
  • ½ teaspoon pepper (I use coarse ground and double it)
  • 2- 32oz of chicken broth

The Dumplings

My boys love to pour the wheat berries into the mill…

nice fresh flour…it makes food taste so good…

2 cups freshly milled hard white flour (or all-purpose)

½ teaspoon baking soda

½ teaspoon salt

3 tbsp butter


*I boil my chicken breast first than cut it into pieces.

*Add  2 containers (32 oz) of chicken broth to the
2 quarts of water that was used to boil the chicken
*Bring the broth to a boil and add pepper.
*In the meantime,combine the flour, baking soda,
and salt in a mixing bowl. Cut in the shortening.
*Add the buttermilk, stirring with a fork until moistened.
Mix well till dough comes together in a ball formation.
*Lay the dough out on a floured surface.
 Sometimes I add a little extra flour to the dough if it feels too sticky.
Knead the dough 4 to 5 times ,
 lay out dough so it’s about 1/2 inch thick and then cut into squares
 (some people like to pinch of pieces instead, but I like the texture
and size better when their cut).
Reduce the heat to medium-low,drop in and cook for about 8 to 10 minutes,
 stirring occasionally.
I recommend adding a little more salt and pepper after the dumplings are done.
Just do a quick taste test and see if it’s needed.
~Just a little note…some days I like to double my dumpling recipe…
I love dumplings…
so somedays I want more…I did today…I’m a carboholic,
what can I say….
*After around 10 minutes turn off pot,
give about 10 minutes to cool before serving…
then Enjoy!
My kitchen is a mess, but I am looking forward to dinner…
I hope you are too! It’s totally worth it!

Healthy,Multi-Grain and Marvelous!

Here is a recipe that I’ve been working on trying to get correct measurements for the best flavor.

We love breakfast foods in our home and eat a hot breakfast for dinner time at least once a week.

I would say pancakes top this list! There are so many ways to make them, and you can put apples, bananas, chocolate chips…you name it you can put a large list of ingredients inside…don’t ever start me on what you can top them with !

I have numerous pancake recipes, but this is the first that I’ve played around with to really get the desired flavor and texture I wanted….without all the fat and calories…

These are my Multi-Grain Pancakes. There is no shortening of any kind in them which makes them that much more healthy for you…you can’t beat that!

Here is my recipe and I hope that you enjoy them as much as we have!

Multi-Grain Pancakes

3/4 cup whole wheat flour

3/4 cup all-purpose

 ( I use all fresh milled flour, but for most people you’ll want to use the above ingredients)

3/4 cup oatmeal

3/4 cup cornmeal

6 Tbsp. sugar

1 tsp salt

3 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

4 eggs

3/4 cup milk

1/3 + 1 Tbsp plain or vanilla yogurt

Happy Eating!

Pancakes for Sunday Breakfast!

Good Morning,

I am up early and getting a jump-start on this wonderful Sunday, our day of rest.

We soon will be getting dressed in our Sunday best and motoring over to our church

to learn and worship with other believers.

Presently I am getting ready to make pancakes. I have numerous pancake recipes, but one in particular made the cut for todays breakfast. It’s super fast to whip up and easy prepare, and to top that off…delicious ! That’s a perfect Sunday morning pancake!

Today we will be enjoying the Pioneer Woman’s ” Edna Mae’s  Sour Cream Pancakes” for breakfast. It’s a fantastically light and fluffy pancake. Just what a hungry tummy needs to make it through till lunch!

I thought I would share the recipe here so that you may want to enjoy them also! Delicious!!!!!

Edna Mae’s Sour Cream Pancakes

  • 1 cup sour cream
  • 7 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter
  • Maple or pancake syrup


  1. Place an iron skillet or griddle over medium-low heat.
  2. Place the sour cream, flour, sugar, baking soda and salt in a bowl and stir together generously (allow the mixture to have some texture).
  3. Whisk the eggs in a separate bowl and add the vanilla; stir to combine.
  4. Pour the egg mixture into the sour cream mixture.
  5. Stir together (don’t worry if it’s not totally combined).
  6. Melt butter in the skillet. Pour the batter into the skillet 1/4 cup at a time.
  7. Cook for 1 to 1 1/2 minutes, then flip the pancakes over. Cook for another 45 seconds and remove to plate. Repeat with remaining batter.
  8. Top with butter and maple syrup.