Foodie Friday ~ Cheddar Cheese Bread with Chicken Soup and Potato Dumplings

Unfortunately, I neglected to write down who's blog I copied this recipe from. If you view this and it is your recipe, let me know........the recipe is fabulous. So easy to make.Cheddar Cheese Bread Recipe:

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon black pepper

4 ounces of cheddar cheese, cut into 1/2 inch cubes

1 1/4 cups milk

3/4 cup sour cream

3 tablespoon butter melted

1 egg, lightly beaten

Heat oven to 350 degrees. Generously grease a 9x5 loaf pan with oil. In a bowl whisk together flour, baking powder, salt, cayenne pepper, and black pepper. Carefully stir in cheese cubes until cheese is well coated. In a separate bowl whisk together the remaining ingredients. Fold the milk mixture into the flour/cheese mixture. Stir just until combined, do not over stir. The mixture will be thick. Pour/spread into greased loaf pan. (I put fresh ground pepper on top before putting it into the oven) Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Let cool on hour before slicing and serving.

The Potato Dumplings are from "Savoring Time in the Kitchen". So simple to make. It was a great addition to my chicken soup.

Potato Dumplings Recipe:
1-1/2 cups riced or mashed cooked potatoes (2 medium)
1-1/2 tablespoons softened butter
1 egg, beaten
1-1/2 teaspoons salt or to taste
1/4-1/2 teaspoon white pepper
1 tablespoon dried parsley
3/4 cup flour, more or less (depending on how soft or hard you like your dumplings - less flour for a softer dumpling)

Blend the first five ingredients and then incorporate flour. Bring a large pot of water to a boil. Take about 2 tablespoons of dumpling mixture in your hands and roll into an elongated shape about the size of a small thumb and drop into the boiling water. Repeat until all the dumplings are made. Reduce heat and simmer dumplings for about 20-25 minutes and then scoop out and add to the finished chicken soup.


My Chicken Soup Recipe:
1 pound boneless, skin removed chicken breast.
1 medium onion, chopped
3-4 stalks celery sliced, include celery leaves
3-4 large carrots, peeled and sliced
fresh parsley
1 tablespoon Italian seasoning
salt
pepper
1 bay leaf
4 chicken bouillon cubes
2 cups chicken stock
4-6 cups water
Cut chicken into small pieces. Saute onion in olive oil and add chicken. Add celery and carrots, along with the seasonings. Add chicken stock bouillon cubes and water. Bring to a boil, then simmer for 2 hours.

It was such a snowy week here in Chicago. The schools closed today so Nikos got to go sledding with his friends. I had the day off......so I decided to try some recipes. Now I am ready for the couch and a good movie:)

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