Unfortunately tonight's dinner was inhaled so fast I didn't get a picture but I will share my recipe with you!
2 cans chicken broth
1 can cream of chicken soup
1 stick of butter
2 cups flour
1/4 cup cold crisco
milk to mix
With your hands mix the crisco into the flour well. Pour in a little milk at a time until a firm dough forms. Spread flour onto your counter, split dough in half and roll out until very thin. With a pizza cutter, cut dough into strips, then run cutter cross wise forming two inch rectangles. Repeat with remaining dough. Drop dumplins into broth mix and allow to simmer between 10-15 minutes. Do NOT stir the dumplins, but use a spoon to break them up if they begin clumping. Cover and allow to softly simmer for 5-10 minutes. Test a dumplin to make sure it's cooked through. If not, keep simmering.
When I make a big pot of these, there are NEVER any leftovers (Sorry Jules!) Imagine Cracker Barrel's dumplins -- only BETTER!
We had smoked pork chops, dumplins, croissants with pear preserves (homemade), and purple hull peas that I grew in the garden last summer.
Ya'll come on down, we'll cook up something yummy when you get here!