Turkey Gnocchi Soup

                                                                         

Leftover Turkey? Tired of the same old same old? This will perk those leftovers up & you will perk right up too!

8 Cups Turkey Stock, I cooked off my turkey carcass but you could buy the stock

1 Large Onion Chopped

2 Carrots Sliced

2 Ribs Celery Chopped

2 Large Idaho Potatoes Pared & Chopped

1/4 Chopped Parsley

16 Ounce Box Chopped Frozen Spinach

1&1/2 Cups Sliced Fresh Mushrooms

4 Cups Chopped Cooked Turkey

Salt & Pepper to taste, I use White Pepper

1 TSP Each of Garlic Powder, Onion Powder, & Ground Sage

2, 16 Ounce Frozen Potato Gnocchi, or make homemade but the frozen is perfect

Bring the stock to a simmer. Drop in the onions, carrots, celery, mushrooms, spinach & potatoes. Let simmer until carrots & potatoes are tender, about 30 minutes. Now add the Turkey & Gnocchi & spices. Cook until Gnocchi are done about 20 minutes, they should be tender & fluffy not heavy or doughy! This is such a hearty, filling soup! ENJOY!

Chicken Parsley Pinwheel Casserole! A variation of The Mennonite Cookbook's Parsley Pinwheel Potpie

                                                                         

What a delicious dinner! Rich chicken gravy, loaded with potatoes, carrots, celery, onion, garlic, savory & sage, & Chicken, baked with light fluffy Parsley Pinwheels nestled gently into the gravy! I took the idea from my childhood & my Mom's Mennonite Cookbook! I switched it up a little, but not much! SO GOOD! Serves 6 to 8!

3 Large Boneless Skinless Chicken Breast

1 TSP Chopped Garlic

1 Onion Chopped

1/2 lb Baby Carrots

2 Celery Ribs Chopped

1/2 Pound Frozen Peas

Salt & Pepper to taste

1 TSP Ground Sage

1 TSP Dried Chopped Savory, if you can find it, I grow my own!

Place Chicken Breast in enough water to cover.Add the salt & garlic. Simmer until cooked about 25 minutes. Remove the chicken to cool, back into the simmering pot add everything except the peas. Cook until tender but frm. Add the frozen peas & cook another 5 minutes. Add the remaining spices, stir well. Now in a bowl take 2 heaping TBS Cornstarch, add 1/4 Cup Water & stir until smooth. Stir the smooth mixture into the bubbling vegetable mixture, cook & stir until thick. In a 9x13 pan place the chicken breast that have cooled & cut them up into bite size pieces. Now add the gravy vegetable mixture & stir, smooth out in the pan. Now mix up those pretty pinwheels!

PINWHEELS:

Preheat oven to 425 degrees

In a deep bowl place:

2 Cups Flour

1 TSP Salt

1 TBS Baking Powder

Mix well, now cut in 4 TBS Shortening until you have fine crumbs.

Stir in 1/2 Cup Milk to make dough, not to wet not to dry, use more or less milk as needed. Roll out on a floured surface to make about a 9x13 rectangle, about 1/2 inch thick. Spread out 1/4 Cup Chopped Parsley to cover the surface. Now roll up like a jellyroll! Slice into 2 inch wide pieces & place cut side down into the pan of Chicken veggie mixture! Bake 425 degrees for 25 minutes! SO PRETTY & SO YUMMY! 

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Pumpkin Chocolate Chip Muffins!

                                                                   

Hello Foodies! This recipe makes 1 dozen of the most moist, delicious muffins you could ask for! Pumpkin & Chocolate go amazingly good together, try these muffins & you will agree! Easy & they bake in just 20 minutes! My favorite part other than eating them is no mixer needed, just a bowl & a heavy spoon!

3 & 1/2 Cups Flour

1 Cup Sugar

1 TBS Baking Powder, yes that is Tablespoon!

1 TSP Salt

2 TSP Cinnamon

Dash or 2 each of Ginger, Nutmeg, & Cloves

Stir all together in a large mixing bowl! Now add the following wet ingredients:

2 Eggs Beaten

1/4 Cup Vegetable Oil

1 Cup Pumpkin, cooked & pureed, canned is perfectly ok!

1 Cup Yogurt, plain

2 TSP Vanilla

Add all the wet & stir with that heavy spoon until well blended, batter will be thick!

Now stir in 1 & 1/2 Cups Chocolate Chips, I used semi-sweet milk chocolate is super too! Other options instead of chocolate chips, Chopped nuts, raisins, chopped dates, coconut, cinnamon chips, or white chocolate chips! Now spray a 12 well muffin pan & spoon batter into each well, or use cupcake liners instead of the spraying of the pan. I try to avoid the cupcake papers but that is just my preference! Pop into a preheated 400 degree oven for 20 minutes but test before you take out of the oven to be sure batter is not wet! Once bakd let muffins cool 5 minutes in the pan then dump out on a clean surface, plate them up & dig in! Great just plain but butter or cream cheese on them would be amazing!