Best Chicken Jumble Recipes

Jubilee Jumbles image

Provided by knittygrrl

Time 25m

Yield 54 Cookies

Number Of Ingredients 13

2 1/4 cups gold medal flour (*If using self-rising flour, omit salt and soda)
1 1/2 cups brown sugar (Packed)
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream (If you don't have sour cream you can substitute 1 tablespoon white vinegar and 1 cup of evaporated m)
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 cup chopped nuts, if desired
1/2 cup butter or 1/2 cup margarine
2 cups confectioners' sugar
1 teaspoon vanilla
2 -4 tablespoons hot water

Steps:

Mix thoroughly all ingredients except glaze.
If dough is soft, cover and chill.
Heat oven to 375 degrees.
Drop dough by level tablespoonfuls 2 inches apart onto ungreased baking sheet.
Bake 10 minutes or until almost no imprint remains when touched with finger.
Immediately remove from baking sheet; cool.
Spread with Browned Butter Glaze.
Browned Butter Glaze: Heat ½ cup butter or margarine over low heat until golden brown.
Remove from heat; blend in 2 cups confectioners' sugar and 1 teaspoon vanilla.
Stir in 2 - 4 tablespoons hot water until spreading consistency.

Jumbles image

Provided by Judy81350

Time 23m

Yield 32 cookies

Number Of Ingredients 9

1/2 cup softened butter
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
12 ounces miniature M&M baking bits (dark or milk)
1 cup raisins
1 cup nuts, chopped

Steps:

Preheat oven to 350°F.
In a bowl beat butter and sugars until light and fluffy; add egg.
Combine flour and baking soda; blend into creamed mixture. Stir in M & M baking bits, raisins and nuts.
Drop rounded tablespoonsful of dough, about 2 inches apart, onto greased cookie sheets.
Bake 13-15 minutes
Cool 2-3 minutes on cookie sheets before transferring to wire racks to cool thoroughly.
Store in tightly covered container.

Nutrition Facts : Calories 156, Fat 7.8, SaturatedFat 3.7, Cholesterol 15.8, Sodium 79.4, Carbohydrate 20.4, Fiber 1, Sugar 7.7, Protein 2.1

Chicken and Vegetable Crumble image

Provided by nickdale

Time 1h10m

Yield Serves 4

Number Of Ingredients 0

Steps:

Melt the butter in a saucepan, stir in the flour and mix to a smooth paste. Cook for 1-2 minutes stirring continuously, then slowly blend in the milk.
Bring gently to the boil, stirring continuously until the sauce thickens.
Add the cooked chicken and vegetables (I use carrots, broccoli and cauliflower)
To make the topping, rub the butter into the flour until the mixture resembles fine breadcrumbs. stir in the oats and the cheese.
Put the chicken and vegetable mixture in an oven proof dish. Top with the crumble mixture and bake at 180c / 350f / gas mark 4, for 35-40 mins until brown.
For an extra strong bite use a tablespoon of parmesan cheese instead of cheddar cheese.
Good with sprouts and roast potatoes