Irish Chicken and Dumplings
Posted by Starr

This is a quicker way to make it than the real way, but it's definitely yummy!
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.
Cover and cook over low heat about 1 1/2 hours.
Add potatoes and carrots; cover and cook another 30 minutes.
Remove chicken from pot, shred it, and return to pot.
Add peas and cook only 5 minutes longer.
Add dumplings.
To make dumplings: Mix baking mix and milk until a soft dough forms.
Drop by tablespoonfuls onto BOILING stew.
Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Enjoy!

Chocolate Shamrock Cookies
Posted by Kelly


1/2 cup butter
3/4 cup sugar
1 egg
1 tsp vanilla extract
1-1/2 cups all purpose flour
1/3 cup Hershey's Cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Shamrock Glaze:
3 Tbsp butter
2 cups powdered sugar
1 tsp vanilla extract
3 tsp milk
green food colour
Satiny Chocolate Glaze:
2 Tbsp butter
3 Tbsp Hershey's Cocoa
2 Tbsp water
1 cup powdered sugar
1/2 tsp vanilla extract
In a large bowl, beat butter, sugar, egg and vanilla until light and fluffy.
Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well.
Refrigerate about 1 hour or until firm enough to roll.
Heat oven to 325 F.
Roll dough, a small portion at a time, on lightly floured surface or between 2 pieces of wax paper to 1/4" thickness.
With cookie cutter, cut into shamrock shapes; place on ungreased cookie sheet.
Bake 5 to 7 minutes or until no indentation remains when lightly touched.
Cool slightly; remove from cookie sheet.
Cool on wire rack.
Frost with shamrock glaze or satiny chocolate glaze.
Shamrock Glaze:
In a small saucepan over low heat, melt butter.
Remove from heat; blend in powdered sugar and vanilla.
Gradually add milk, beating to desired consistency.
Blend in 2 or 3 drops of green food colour.
Makes about 1 cup of glaze.
Satiny Chocolate Glaze:
In a small saucepan over low heat, melt butter; add cocoa and water, stirring constantly until mixture thickens.
Do not boil.
Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth.
Add additional water, 1/2 tsp at time, until desired consistency.
Makes about 3/4 cup glaze.
Recipe is from Hershey Kitchens - it says recipe may be reprinted as long as credit is given to Hershey.