Corn Nuggets

As I am writing this my tummy is growling. I spent the day going through my old laptop and finding recipes I had collected. Being that I am originally from up north I had never eaten these before. Then I had moved to Jacksonville. Oh the foods I ate and loved! One BBQ place we went to alot had these as their appetizer. Oh so good with ranch dressing. Yes you have to freeze these. DO NOT skip this step!! That's how they stay together when you fry them. Gives these a try and tell me how they came out.

CORN NUGGETS
Ingredients:
1 (11 ounce) can creamed corn
1 (11 ounce) can whole kernel corn, drained
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg white
2 tablespoons milk
salt and pepper to taste
3 cups vegetable oil for deep frying
Directions:
In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours. Heat one inch of oil to 350 degrees F in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

Chicken And Dumplings Slow Cooker Style

Since today is really chilly and nasty out I think I will be making one of my family's favorites. Good ole chicken and dumplings. There are many different versions of this wonderful comfort food. So you can either make this one or one your mom or grandma made. It's all about comfort today and that's what counts.

Ingredients:

2 Tablespoons Butter
4 Boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 Cans of Cream of Chicken Soup
2 Small Packages Grands Jr Biscuits (10 biscuits) torn into pieces
Some Fresh Parsley
Some Flour

Directions
1. Place the chicken, butter, soup, and onion in your greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes. The last 10 mins throw in the parsley. Serve in the biggest bowls you can find because you are gonna wanna eat alot of this! Yummy! Enjoy!