Saturday, December 31, 2011

Oreo Truffle balls

I found this recipe at you should check it out... you can post your own recipes and find all sorts of recipes on there.... that is where I won my Blue Ribbon for my Hawaiian Pie.... :)  anyway....I did have to put my own spin on the recipe tho.... on the original recipe they dipped this in white chocolate... I  dipped this in a mixture of semi sweet & milk chocolate and then drizzled this with white chocolate and Christmas sprinkles & sugars.... or you can leave the sprinkles & sugars out and just have these plain...which are delicious as can also use chopped nuts or shaved chocolate on top too... I also added a little vanilla to boost the flavor of these up.... these are so yummy..... enjoy

Recipe courtesy of Just a Pinch

1 package of oreo cookies
1 8 oz block of cream cheese, softened ( I used the 1/3 less fat kind)
1 t vanilla
1 pkg semi sweet chocolate chips
1 pkg milk chocolate chips
1/2 pkg white "vanilla" chocolate chips
Sprinkles/sugars for topping (optional)

In large food processor add oreo cookies.  Whirl until broken up to fine crumbs.  I stopped and pushed the mixture back down into the food processor to make sure all were broken up to crumbs.  Add vanilla and cream cheese and whirl until mixture comes together in a ball.  Again, I took a spatula and pushed down the crumbs halfway thru mixing.  On wax paper lined tray roll into small balls (I used a small scoop to make even balls).  Roll until all mixture is done.  Place in fridge for around 30-60 minutes until firm.  Melt the semi sweet & milk chocolate chips over a double boiler and dip each ball into the mixture letting the excess chocolate drip off.  Place back on tray place in fridge and let harden around 15-20 minutes or until chocolate is set.  Melt the white chips in a cup in the microwave stirring every 15 seconds until mixture is smooth.  With the tines of a fork drizzle white chocolate over the balls then sprinkle with sugars/sprinkles if using.  Place back in fridge and let harden completely.  Serve and enjoy.  Refridgerate any leftovers.....

Sausage Cheese balls with Spicy Dipping sauce

I so love these Sausage Cheese balls.... and the dip yum.... making these to celebrate 2012... Happy & Safe New Year 2012 to everyone:)  Enjoy

Sausage Cheese Balls with Spicy Dipping sauce

1 lb roll of sausage (I use mild )
2 cups shredded cheddar cheese
1/2 cup milk
2 T white wine
2 1/2 cups Bisquick
1 t worchester sauce
1 T dried parsley flakes
*seasonings of your choice ( I used crushed rosemary, pinch of hot pepper flakes, garlic & onion powder & pinch of seasoned salt & pepper)

Preheat oven to 350 and spray a jelly roll pan.  Put everything in a large bowl and with your hands mix well. Roll into balls the size of meatballs.  Bake for 20-25 minutes until browned.  Serve with spicy dipping sauce.

Spicy dipping sauce

1/2 c mayo
1 T spicy mustard
1T ketchup
1 t worchester sauce
1-2 t hot sauce (depending on how hot you like it)
seasonings of your choice ( pinch of garlic & onion powder, pinch of seasoned salt & pepper, pinch of sugar)

Mix everything well and serve with sausage balls.  Refridgerate any leftovers.

Wednesday, December 28, 2011

Split pea soup & cornbread

I had a meaty ham bone leftover from Christmas...just waiting to be made into something yummy.  I removed some of the ham to make scalloped potatoes and ham (that will be coming in a later post this week).  My split pea soup is pretty simple to make and oh so yummy....I serve this with cornbread (see recipe at bottom of this page)but you can eat regular bread or crackers...
* If you don't have a ham bone leftover, use a couple of ham hocks in this soup, it will work out fine and still have that ham meaty flavor...Enjoy

Split pea soup

1 meaty ham bone
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 potatoes, peeled and chopped
1 T worhcester sauce
1 bag of split peas
2 chicken bouillon cubes
1T molasses
2-3 T brown sugar
8-10 cups water
2-3 T of drippings/glaze from your leftover ham (optional but might as well flavor your soup more:)
seasonings of your choice ( I used 2 bay leaves, onion & garlic powder, seasoned salt, regular salt & pepper.
Corn bread or crackers for serving.

In large pan place ham soup bone (or if using ham hocks), carrots, celery & onion.  Add bay leaf, seasonings, molasses, worchester sauce, bouillon.  Bring to a boil and turn heat down to medium & simmer about 20-30 minutes stirring often.  Add potatoes and split peas stirring well. Bring again to a boil, turn heat down and simmer for around an hour to an hour and a half.  You want the vegetables done, and the split peas soft.  Taste soup and adjust seasonings if necessary.  Simple and yummy..


1 cup corn meal
3/4 cup flour
3 T. sugar (more if you like sweet cornbread)
2-3 T. mayo (or miracle whip use what you have)
pinch of salt
1 t baking powder
1 egg
1/3 cup milk
1 T oil
1/2 cup leftover corn or frozen if none left over (optional)
butter for brushing on top and serving

Preheat oven to 400.  Grease glass pie plate or cast iron skillet if using.  In bowl combine corn meal, flour sugar, salt, baking powder whisk together.  Add egg, milk, oil and corn if using.  Stir until combined and place in greased container spreading out to an even layer.  Bake for around 18-20 minutes or until toothpick inserted in the middle comes out clean.

Monday, December 26, 2011

Crockpot Cream Corn

I got this recipe courtesy of my friend Marsha of The Better Baker.. Check out Marsha's blog here... she always has lots of yummy things on her blog and I had the super chance to meet her and Angie of A lil country sugar this summer check her blog out here... It was so much fun and I cannot wait to get to do that again.... Love them both :)  they both are home style cooks..nothing fancy but downright delicious :)

Now onto this corn.  Marsha posted this recipe and said it was her husbands favorite Thanksgiving dish.  I knew I was having a houseful on Christmas and was looking for something different with veggies involved.  I thought if that was his favorite dish and she said it was awesome I am gonna try it.  I meant to try it before the big day but didn't...something I usually don't do...but knowing Marsha I new this was awesome.  I added my own twist on things like usual :)  starting with using evaporated milk (I looked in the fridge on Christmas and almost panicked.... I didn't have enough milk to make this... I was like on all days when every store was closed to run out of milk time to be evaporated milk it is.. then I added some seasonings since I can't leave well enough alone...LOL  and awesome this was... It was the star of the show my husband said it is so good it makes you wanna hug yourself...LOL  he so makes me laugh:)  love ya honey... anyway try this you won't be disappointed.... you can also half this recipe, I served 20 with this, but for a smaller crowd 1/2 this recipe and adjust the cooking time... Enjoy and thanks Marsha :) for sharing...

Crockpot Cream Corn

4 16 oz. bags frozen corn, thawed overnight in the fridge
1 1/2 sticks butter, melted
1 can evaporated milk
1 1/2 pkgs. cream cheese cut into cubes, (I use 1/3 less fat kind)
6 T sugar
*seasonings of your choice ( I used garlic & onion powder, salt & pepper, and a little bit of seasoned salt)

Spray the inside of your crockpot.  Place thawed corn in the bottom.  Sprinkle with a little of the seasonings.  Put cream cheese cubes in the middle of the corn (so it won't burn on the outside of the crockpot) just push them down, mix the remaining ingredients adding a little more seasonings and pour over corn/cream cheese) stir a little. Turn crockpot onto high and let cook for around  an hour and a half.  Stir lightly, then continue cooking for around 2-3 more hours, stirring every hour.  Watch when the mixture starts to bubble, then turn crockpot down to low for around 1/2 hour longer stir and taste.  Adjust seasonings if necessary and serve...YUMMY

Saturday, December 24, 2011

Cheese potato casserole

These are the best potatoes... easy and yummy, good for the holidays or any old time...

You can use what cheese you like, I usually use several different kinds, and you can clean out your cheese drawer that way... Just use 2-3 cups of what kind you like, I used co-jack, parmesan, a triple cheddar blend and a little mozerella... use what you like.  I have also crushed up potato chips and sprinkle on the top for the last 10 minutes of baking...yummy... I don't always do it but sometimes:)  Enjoy

Cheesy Potato Casserole

2 bags frozen cubed hashbrown potatoes ( I use the ones with peppers & onions called O'Brien potatoes)
1 onion, finely chopped
1 stalk celery, finely chopped
1 stick butter, melted
2 cans cream of chicken soup
1 can cream of celery soup
1 12 oz. container sour cream
1/2 cup milk
2-3 cups of cheese (save 1/2 cup for topping during last 15 minutes of baking)

seasoning of your choice ( I use garlic & onion powder, seasoned salt & pepper)

Thaw the potatoes (if you don't have time you just need to bake them longer)
Preheat oven to 375. In very large bowl place all the ingredients ( except for the last 1/2 cup of cheese) Mix well.  Place in greased casserole dish.  Cover with foil.  Bake 1 hour.  Remove foil and bake for around
1 to 1 1/2additional hours or until center of casserole is bubbly.  During last 15 minutes of baking sprinkle with remaining 1/2 cup of cheese.  Enjoy

Friday, December 23, 2011

Rolo Pretzel cookies

These are the simplest yet yummiest treats ever!!! Everyone who tries these loves them and everyone always wants the recipe... Easy, tasty and quick... my kinda recipe.. you better make lots and lots, these go super quick :)  enjoy

Rolo Pretzel Cookies

1 package of rolo candies the big package not the individual sticks in the checkout line (but you can get those but you will need about 6-8 rolls if using them)
1 bag pretzels ( I use waffle pretzels, or at Christmas the small christmas shaped like trees, bells, stars etc)

Silcone baking sheet liner or aluminum foil

Preheat oven to 350.  Unwrap the rolo candies. Line sheet pan with your silcone liner or aluminum foil. Lay a single layer of pretzels out on sheet pan.  Place a unwrapped Rolo candy on each pretzel.  Place in oven for 2-3 minutes or until candy is soft (but not melted at all) it should look like it did when you placed it into the oven but a little shinier due to the softened chocolate.  Remove from oven and place a pretzel on top of each candy pressing to make a "sandwich cookie" of each pretzel and rolo.  Be careful cause pan is hot and chocolate/carmel is hot as well.  Continue until all is done.  Let cool & remove from oven and place on waxed paper to finish getting hardened.  Enjoy

Thursday, December 22, 2011

Chicken Liver Pate

My family has been making this stuff as long as I can remember at Christmas time.  This family recipe just means Christmas to me.. my husband won't even try this even though I tell him to be "a foodie" and be adventurous... nothing doing... but I guess that means more for me :)  LOL just kidding love ya honey...;)

You can use any red wine that you like, I usually use Merlot.  Use what you like:)  also I double the recipe since I am going to the work of doing it, I usually make it and share with family members.  Also the recipe calls for 1/2 t garlic powder... I usually sprinkle a little in each stage along with a little salt & pepper.  I am not great at measuring (which is why I usually don't bake much)... anyways taste the mixture at the end and make sure that the seasonings are right on.... The flavors will blend a little and become stronger the longer it sits so don't over do it....
We serve this with crispy crackers/breaksticks. Enjoy

Chicken Liver Pate

1 lb. chicken livers
1-2 medium onions, chopped
1/4 cup dried parsley flakes
6 slices raw bacon, thinly sliced
1/2 cup red wine
5 hard boiled eggs, peeled
1/2 t garlic powder
salt & pepper to taste

In large pan (I use a chicken fryer/dutch oven) over medium high heat place onions and bacon.  Sprinkle lightly with garlic powder & salt & pepper.  Cook stirring very often so the onions don't burn, until mixture is a little over 1/2 of the way done.  Add chicken livers another light sprinkling of garlic powder, & salt pepper.  Cook for about 5 minutes stirring often.  Add parsley flakes, & red wine bringing mixture up to a boil.  Turn heat down and cover pan cooking for an additonal 10 minutes or until livers are no longer pink and bacon is done (it will be soft and not crispy).  Let mixture cool with the lid off the pan for 5 minutes.  Be careful the mixture is still hot, place mixture in large food processor place mixture (*note if making a double batch only process 1/2 the mixture at a time since the really hot mixture will expand & could cause a boil over) sprinkle lightly with salt, pepper & garlic powder.  Process until mixture is completely combined and smooth.  Taste and adjust seasonings if necessary. Pour into heatproof container (again cause mixture is hot) let cool completely cover and put into refridgerator for several hours for flavors to combine.  Serve with crackers/breadstick.  Keep leftovers refridgerated... Enjoy.

Sweet Spicy Salty Roasted Chickpeas

Can I say oh my gosh these little nibbles are awesome !!!! :)  I have been seeing and hearing all of the buzz about these little roasted chickpeas and I am like hmm roasted chickpeas..really... then I have seen sweet ones, savory ones, spicy ones which have gotten me curious.. I was like alright I have got to try these and oh my goodness am I glad I did.... they really are addicting and absolutely delicious.  I am not too crazy about chickpeas in salads and stuff like that but these crunchy little nibbles are yummy...I dry roasted them for 30 minutes and then added the seasonings watching them carefully so that they don't burn. 

Sweet Spicy Salty Roasted Chickpeas

2 cans chickpeas, drained & rinsed under cold water
1 T olive oil
1 1/2 t worchester sauce
1 T brown sugar

seasonings of your choice ( I used, Mrs. Dash, cayenne pepper (go easy this stuff is very spicy) seasoned salt,pepper garlic & onion powder)
kosher salt for lightly sprinkling before they go into the oven

To serve
kosher salt for sprinkling
1-2 T brown sugar
1 t additional cayenne pepper (or cajun seasoning blend)

Preheat oven to 350.
In colander drain 2 cans chickpeas (garbanzo beans) rinsing the starch off under cold water.  Lay chickpeas on baking sheet and dry completely with paper towels spreading out in an even flat layer.  Roast chickpeas for around 30 minutes.  In measuring cup mix olive oil, worchester sauce & brown sugar along with seasoning ingredients mixing well.  Pour over chickpeas and with spoon mix well coating evenly all of the chickpeas.  Spread out in a flat single layer and spinkle lightly with kosher salt.  Place back in oven for around 15-20 minutes or until chickpeas are crispy and lightly browned watching carefully not to burn.  Remove from oven sprinkle lightly with kosher salt, stir then let cool.  When almost cool & barely warm, (you don't want the brown sugar to melt, you want it to just stick to the outside along with the seasonings) sprinkle with 1-2 T. brown sugar, and a little additonal cayenne pepper (or I just used Cajun seasoning blend) , place into serving bowl, serve and nibble away... enjoy

Wednesday, December 21, 2011

Christmas Pasta

This is my very favorite pasta recipe EVER :) !!!! I so so so love this... even my husband who doesn't care much for pasta (can you imagine that??? LOL) said that this was the best pasta he's ever eaten... and my oldest son said the other day mom you haven't made Christmas pasta yet... I make this every year for Christmas... it is hearty, rich and oh so yummy...

The list for this pasta sounds very long, but this is so well worth it...
I buy a full pound package of ground chuck & Italian sausage links (I use only 1/2 lb of ground chuck, and only 2 sausage links in this recipe, the rest of the meat goes into a freezer bag and I have the makings for lasagna at another time :) might as well buy once & use twice, or if you have a fresh meat counter you can just buy the amount that you need for this recipe, your choice:)  Also, use what wine you like red, white it all works. 

I serve this with cooked Linguini, but any long pasta will work, spaghetti, fettucini use what you like.  I also serve this with shredded parmesan, but again use the cheese that you like.  Enjoy

Christmas Pasta

1/2 lb. ground chuck
2 sweet Italian sausage links, casing removed
6 slices bacon, thinly sliced
1 onion, chopped small
1 carrot, chopped small
1 stalk celery, clean and chopped small
1/3 cup red wine
1 T worchester sauce
2 cloves garlic, minced
3-4 anchovy filets (or can use 1 T anchovy paste)
1 T olive oil
2- 8oz cans tomato sauce
1 28 oz. can petite diced tomatoes (or can use crushed tomatoes)
1 cup water
1 beef bouillon cube
1 6oz. can tomato paste
1/3 cup brown sugar

shredded parmesan cheese
cooked pasta

seasonings of your choice ( I used Italian seasoning, parsley flakes, dried onion, salt & pepper, bay leaf, pinch of cinnamon & red pepper flakes) salt & pepper

In large pan place olive oil over medium high heat. Add celery, carrot & onion sprinkle with salt & pepper.  Cook for about 3-4 minutes stirring often.  Add bacon cook for 3-4 minutes or until half done.  Add Italian sausage & ground chuck, season lightly with salt & pepper.  Break up meat with spoon and stir until done and no longer pink.  Make a well in the meat add anchovy filets, breaking up with spoon until dissolved.  Add garlic ontop of the anchovy paste and cook for 1-2 minutes stirring mixture into the meat.  Add wine & worchester sauce and deglaze the pan, scraping up any cooked bits from bottom of the pan, cook for just about a minute or two.  Add remaining ingredients (NOT pasta or cheese), stirring well.  Bring to rapid boil, turning heat down to low and simmering for around 30 minutes until thickened.  Taste and adjust seasonings if necessary. Remove bay leaf.  Serve sauce over pasta, sprinkle liberally with parmesan cheese.  Enjoy :)

Saturday, December 17, 2011

Sweet & Spicy Meatballs

This recipe is from my Grandma Bories... she passed away several years ago but she taught me how to make these yummy meatballs.  It is so incredibly great that cooking and food can be share throught generations and handed down... I have had so many requests to write a cookbook and am very seriously contemplating it...anything I can hand down to my children and share with others would be awesome :)  I call it "food of love", sharing and caring... Hope you love these meatballs as much as me..and miss you Grandma :)

Sweet & Spicy Meatballs

4 lbs. frozen meatballs (or you can use homemade just precook them first)
1 12 oz. jar chili sauce (in the ketchup section of your supermarket)
18 oz. jar grape jelly

In large pan over medium heat add the chili sauce & grape jelly whisking together until somewhat mixed.  Add meatballs and stir (don't worry the sauce won't look like it is nearly enough but when it gets heated it liquifies).  Cover pan with lid.  Cook stirring often until meatballs are heated through and sauce is hot and bubbly.

**this can also be done in a crockpot, just made sure that you leave about 5-6 hours on high before you need them to make sure that the meatballs are heated thru and done.

Thursday, December 15, 2011

Joelle's cheeseball

This is my famous cheeseball that I always get raves about and I always get people wanting the recipe. This is perfect for the holiday entertaining season or anytime.  It is simple, quick and inexpensive and tastes yummy.  I have even had people tell me that they serve it and if there is any left they re-roll it in nuts and cover it place it in the fridge and eat it the next day.  Leftovers of this are really great so much so,that I always usually double the recipe and take one to a get together and keep one at home... we love this:)
Use what you like, you can put whatever kind of nuts you like in it, and for a variation I sometimes  roll the cheeseball in nuts when it is done, sometimes I don't it is up to you... you can also add a few dashes of hot pepper sauce or cayenne pepper to give this a little more of a kick...
You can serve this with various crackers or crispy breadsticks.....Enjoy

Joelle's cheeseball

2 pkg. cream cheese, softened (I use 1/3 less fat kind)
1/2 cup chopped nuts
4 green onions, thinly sliced
1/2 cup green pimento stuffed olives ( I used the sliced kind for salads, saves you from chopping them)
2 T. green olive brine
1 t. worhcester sauce
1 pkg. Carl Buddig thinly sliced beef (in the lunchmeat section), chopped small
seasonings of your choice ( I use garlic & onion powder)
Crackers/Breadsticks for serving

In bowl place all of the ingredients (except the crackers/ breadsticks).  Mix well.  Once I start mixing the cheeseball and get it about half mixed, I add a little more worchester sauce, and a little more garlic & onion powder, then I continue mixing until all is combined well.  Shape into a ball and place on serving place.  Cover with plastic wrap and place in fridge.  Chill for 2-3 hours for flavors to blend.  Serve with Crackers/breadsticks.  Refridgerate any leftovers.  Enjoy

Peanut Butter Kiss Cookies

This is another yummy super easy cookie recipe.  It doesn't get much simpler than this.  You can use any variety of Hershey kisses that you like, but I like the plain basic all chocolate traditional ones. I usually double this recipe cause in my house these go fast :)   Enjoy

Peanut Butter Kiss Cookies

1 cup peanut butter (can use smooth or crunchy)
1 cup sugar
1 egg
1 t vanilla
1-2 T. flour
Hershey kisses, (unwrapped)

Preheat oven to 350. In bowl place peanut butter, sugar, egg & vanilla.  Mix well with electric beater. (dough should be stiff, if not add a little more sugar). Roll mixture into balls and place on greased cookie sheet (I use silpat silcone liners instead).  Place flour into a bowl and using the tines of a fork, dip in flour then press down on cookie tops crisscrossing  the top of each cookie continuing to dip fork in flour so cookies don't stick to the fork. Continue until all of the dough is done.  Bake for around 10 minutes , you want cookie done but not browned on top.  Remove from oven, let cookies cool for just a minute then press a Hershey's kiss onto the top of each of the cookies.  Remove from pan immediately and let cool.  Enjoy

Chinese Reindeer Antler Cookies

I am so so so excited to start my holiday baking and goodie making :)  (no you can't tell I am a foodie can you)... my son was saying mom we haven't even had our Christmas pasta yet (which is coming in the next few days that stuff is the bomb:)  LOL... so tomorrow is the day..cannot wait to start

This recipe came from my son's first grade class they made these for the parents and he is now 19) so needless to say it has passed the staying around test.  These are quick, easy and oh so yummy. I have also made a variation where I added about a 1/4 cup peanut butter to the chip mixture, stirring until melted as well, also delicious :) Enjoy

Chinese Reindeer Antler Cookies

1/2 pkg. semi sweet chocolate chips
1/2 pkg. butterscotch chips
1 cup salted peanuts
1 large can Chow Mein noodles
Wax paper

In a heavy saucepan place chocolate & butterscotch chips.  Melt slowly over low heat stirring very often and being careful not to burn.  When the mixture is smooth, add peanuts and chow mein noodles stirring quickly to coat all.  Place wax paper on your kitchen counter & using 2 spoon, spoon small amounts(like the size of a small cookie) into mounds on wax paper making sure that they are not touching.  Let cool completely and store in a covered container.  Enjoy.

Tuesday, December 13, 2011

No Bake creamy cheesecake

With the holidays fast approaching sometimes you need a quick dessert to take to a holiday party or just for yourself ;)  (or maybe that is just at my house lol )...but anyway this is just the thing.  Quick, easy and yummy.  It only takes about 5 minutes from start to finish to pull this together.  You can make a homemade graham cracker crust or use a store bought crust one....up to you with how much time or ambition you have.  I usually serve this with canned cherry pie filling, but have used blueberry sometimes or apple equally delicious. I usually put the can of pie filling in the fridge to chill when I put the pie in there to firm up.   Use what toppings you like, I have also drizzled chocolate syrup on it instead of pie filling and it is yummy as well :)  enjoy

No Bake creamy cheesecake
1 8oz pkg cream cheese (I use 1/3 less fat kind), softened
1 cup sugar
1 t vanilla
1 small container of cool whip
1 graham cracker pie crust

Pie filling of your choice to top.

In bowl place softened cream cheese, sugar and vanilla.  Mix well will electric mixer taking spatula and scraping down sides of bowl and remixing.  Add Cool whip and mix well, taking spatula and scraping down sides and up from the bottom mixing all well.  Place into prepared pie shell spreading evenly over crust.  Cover and place in fridge for a couple of hours to firm up (will still be soft and creamy).  Cut into wedges to serve and spoon some pie filling over the top.  Enjoy

Sunday, December 11, 2011

Chicken with Baby Dumplings

I so love chicken and dumplings :)  My husband has been a little under the weather and wanted to make some chicken "something" for him... something hot, nourishing and steamy to help him beat this bug... Hmmm thinking soup, stew or I got it chicken and dumplings.... can you say yummy... Use whatever chicken you have on hand.  I usually cook this.  Let it cool completely, cover it and put it in the fridge overnight. Then I remove the skin & then take the chicken off the bone and shred it.  You could do this all in one day and skip the overnight process.  Use whatever veggies you have on hand, again remember use what you like... enjoy :)

Chicken and Baby dumplings
5-6 chicken thighs
1 onion, chopped small,
3 stalks celery, cleaned ends removed and sliced thin
1 cup carrots, chopped small
1/4 cup white wine
8 cups water
3-4 chicken bouillon cubes
1 cup frozen peas

(seasonings of your choice, I used garlic & onion powder, poultry seasoning, seasoned salt & pepper, chicken seasoning(from McCormick), parsley flakes, dried onion flakes,celery seed)

3 cups flour
6-7 T. Crisco
1 1/2 cups milk
4 t. baking powder
pinch of salt & sugar
parsley flakes, sprinkle of celery seed (optional)

In large stockpot add everything except the peas & the dumpling ingredients.  Bring to a boil and simmer for around 3 hours until chicken is tender.  Remove chicken from pan remove skin and take the bone out and shred chicken.  Place back in pot.  Bring mixture up to a boil add peas and simmer for around 5-10 minutes until peas are done.  While peas are cooking in large bowl whisk together the flour, baking powder, salt & sugar.  Add the Crisco and cut in using a pastry cutter, or a fork or a couple of knives until mixture is the size of small peas.  Add milk, parsley flakes and celery seed mixing well (mixture will be thick don't overmix).  While soup is boiling add small spoonfuls of dumpling mixture (about the size of a quarter or less) into boiling soup.  Keep pushing the dumplings as you spoon them into the broth covering with broth.  Cook for around 5 minutes, cover the pan turn heat down to low and simmer for 5-10 minutes until dumplings are done.  Taste soup and re-season if necessary.  Enjoy