So You’re Not Martha Stewart – You Can Still Make This!

Could there possibly be anything more comforting to eat than chicken and dumplings? Just the smell of it cooking stirs up memories of happy times in your life.

My great-grandmother was an absolute master at making all manner of baked goods. But it was her dumplings that were her real claim to fame. It always puzzled me (As it does to this day!) how you could drop raw dough into liquid and it would somehow cook itself so that the inside was tender and the outside wasn’t a soggy mess.

Although she tried her best to teach me the fine art of dumpling-making, mine just fell flat, got soggy and drowned or just plain tasted terrible. I would swear that she was deliberately leaving out some secret, magical dumpling ingredient and amusing herself with my floundering attempts!

Even though I loved chicken and dumplings, I was helpless to make them myself. I had to depend on the kindness of friends and strangers at restaurants to get my dumpling cravings satisfied. But I am pleased to say that I am not the only one suffering dumpling impairment, as I have eaten some terrible dumplings in my time. Now that I have Holly’s short-cut recipe, I finally can make this dish, too!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Make sure that your veggies have completely thawed before you add them to your crockpot. If they are still even partially frozen it will throw off your cooking times.

Recipe courtesy of Holly at Spend With Pennies, image courtesy of Martha Stewart