Oatmeal Chocolate Chip Bars

these are so good! very similar to the ones Peggy made when I was little.

Cream together:
2 sticks softened butter
1 cup sugar
1 cup brown sugar

Beat in:
2 eggs
2 tsp vanilla

Combine and add:
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder

Stir in:
2 cups oatmeal
1 12 oz pkg chocolate chips
1 cup chopped walnuts or pecans

spread in a greased 9x13 pan and bake 30 minutes at 350

Peggy's Chicken and Dumplings

My mom adapted this from our Grandmother Peggy's recipe.  This makes a lot of food - so be prepared to have left overs. 

For the chicken

6-8 boneless skinless chicken breasts

1 tbsp butter

1 onion, diced

6 carrots, sliced

1 stalk celery, sliced

2 bouillon cubes

3 cups water

In a large 12 inch skillet,  brown the chicken breasts in the butter.  Add the vegetables, bouillon and water and bring water to a boil.  Lower heat to a simmer and cover.  Simmer for 30 minutes.  Once done simmering, remove chicken and veggies from broth - place in a large bowl and cover with aluminum foil.  Set aside and keep warm.  Pour broth in a container. 

For the gravy

1 stick of butter
1/2 cup flour


Melt butter in same skillet over low heat.  Add flour, stirring constantly, until thick.  Add broth in cups to skillet and bring to simmer.  Keep adding broth until it is all used and gravy is of desired consistency. 


Return chicken and veggies to the skillet and place in the gravy.  Keep covered over low heat while you make the dumplings. 

For the dumplings

1 1/2 cups flour

3 tsp baking powder

3/4 tsp salt

3/4 cup milk

3 tbsp oil

In a medium bowl, mix flour, baking powder and salt.  In a separate bowl mix milk and oil together and then add to dry ingredients and mix until just moistened. 


Turn the heat up a bit so the gravy starts to simmer.  Drop dumpling dough on top of chicken and veggies in heaping spoonfuls.  It may not look like enough to start - but trust me these dumplings get big!  Cover again and simmer over medium low heat for 15 - 20 minutes.  Serve when 


Bring gravy to slow simmer. Drop dumplings directly on top of chicken pieces by large heaping spoonfuls. Cover tightly. Simmer slowly for about 15-20 minutes and serve when dumplings are done- they will be the consistency of very soft biscuits or shortbread when you check inside. Not doughy or soggy.


Serve in deep bowls and enjoy!

Peggy's Angel Biscuits

Makes 3 dozen.  Dough can be made several days ahead of time, and biscuits can be baked the day before though they are best hot out of the oven. 

Ingredients
5 cups flour
1/4 cup sugar
3 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 cup Crisco
1 pkg dry yeast
2 cups buttermilk
2 tbsp melted butter

Mix together first 5 ingredients in a large bowl and set aside.  Dissolve yeast into 2 tbsp warm water, then add buttermilk.  Add buttermilk and yeast to dry ingredients and stir together.  Cover and refrigerate for at least a few hours.

Roll out dough on lightly floured surface to 1/4 inch thick.  Cut and re-roll scraps to create additional biscuits - can be done twice.  Place on lightly greased baking sheet and brush tops of biscuits with melted  butter.  Cover biscuits with wax paper and let rise in a warm place for 1 1/2 hours

Bake at 400 for 15 minutes until golden brown.

Simple Thanksgiving Turkey

I read all sorts of fancy cooking magazines that suggest some of the most beautiful but also complicated ways of cooking turkey.  My mom has never done any of these complicated techniques and her version turns out perfect every time - so here it is!

Cooks one 12 - 16lb turkey - preferably fresh from your local butcher shop - takes 4 - 5 hours

Pre-heat oven to 375.

Remove giblets and neck from turkey and reserve for Turkey Gravy.  Smear turkey with one stick of butter inside and out and season well with salt and poultry seasoning.  Criss-cross two slices of bacon on top of the breast.  Place in roasting pan and cover tightly with heavy duty aluminum foil.

After 1 1/2 hours remove turkey from oven and stuff with Mom and Peggy's Thanksgiving Dressing.  Turn heat down to 350 and recover turkey and stuffing with additional aluminum foil if needed.  Place back in oven for 3 more hours until done (check with meat thermometer).  Allow to rest for 10 minutes before serving.

Mom and Peggy's Thanksgiving Dressing

This is the most amazing dressing/stuffing I've ever had.  We look forward to it all year long in my family.

Ingredients:

Peggy's Cornbread - minus one or two slices
16 oz bag of Pepperidge Farm Herb Seasoned stuffing mix
2 sticks of butter
1 small bunch of celery - everything but the inside ribs
2 medium onions
1 large granny smith apple
8 oz package of mushrooms
1 tsp salt
2 tsp poultry seasoning
1 tsp Nature Seasoning

Crumble cornbread finely into a large bowl and mix with the whole package of Pepperidge Farm mix.  Heat two cups of water and two sticks of butter in microwave until butter has melted and fold into cornbread and breadcrumbs mixture. 

Slice celery, onions, apple and mushrooms into large chunks and finely chop using food processor.  Add to dressing mixture along with salt, poultry seasoning and Nature Seasoning and turn using hands to mix thoroughly. 

Dressing will be very moist, similar to a thick oatmeal texture.  Add broth if it feels too dry.

If cooking with the turkey, spoon dressing into and around the turkey after the turkey has been cooking for about 1 1/2 hours without packing as it will expand.  Rewrap the turkey with additional foil as needed and continue to bake at 350 until done.

If you do not want to cook this in the turkey, then bake in a well greased casserole dish at 350 until it is golden and crisp on top and fully baked throughout - about 1 1/2 hours. 

Peggy's Cornbread

My grandmother Peggy made this cornbread, I think that her mom may have made this cornbread, and my mom now makes it every Thanksgiving.  It is the critical component of the Thanksgiving dressing!  Ideally you'd make this in an heirloom cast iron skillet but if you haven't got one I would recommend baking in a heavy bottomed Caphalon 12 inch skillet with deep rounded edges.

Ingredients
8 slices of bacon
2 cups white cornmeal
1/2 cup flour
1/4 cup sugar
1 tsp baking soda
1 tsp salt
2 tsp baking powder
2 cups buttermilk
2 eggs, slightly beaten

Pre-heat oven to 400

Heat skillet over medium high heat and place bacon in pan - fry until crisp and fat is rendered, then remove from pan and set aside for another use.  Reserve fat in pan and keep warm.

In a large bowl combine cornmeal through baking powder.  Stir in buttermilk and eggs and mix until smooth.  Pour majority of hot bacon fat into batter - leave some in the skillet to keep greased - and stir until mixed.  Don't worry if the batter sizzles when you pour the fat in - it does that.  Pour the batter in the skillet and bake for 35 - 40 minutes until top is golden brown.