hosted by Laverne Diede & Rhonda Fitterer
Easy Chicken and Dumplings
- 6 cups chicken broth
- 3 cups shredded cooked chicken
- 1 can condensed cream of chicken soup (10 ¾ oz.)
- 1/4 tsp. poultry seasoning
- 1 can Pillsbury Grands Southern Homestyle Buttermilk biscuits
- 2 medium carrots, chopped
- 3 celery ribs, chopped
In a large Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to low boil. On lightly floured surface, roll or pat each biscuit to 1/8 inch thickness; cut into 1/2 inch wide strips. Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15-20 minutes, stirring occasional to prevent dumplings from sticking.
Banana Bread Brownies
Brownies:
- 1 cup butter, melted
- 2 cups packed brown sugar
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 1 cup mashed banana
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cups flour
Frosting:
- 1/4 cup butter
- 1/2 cup sugar
- 2 Tbsps. milk
- 1 cup powdered sugar
Preheat oven to 350 degrees; spray 9 x13 inch baking dish with cooking spray; set aside. Brownies: In a bowl, mix together butter and brown sugar until combined. Add the eggs, vanilla, and mashed banana; mix well. Gently stir in the salt and flour until smooth. Spread mixture into baking pan; bake for 25-30 minutes or until toothpick comes out clean. Frosting: Melt butter in a small saucepan over medium heat and allow to cook until golden brown. Add the milk and brown sugar, stir until mixture comes to a boil. Remove from heat and allow to cool for 5 minutes. Stir in powdered sugar. Spread the frosting immediately over the cooled brownies.
