Chicken n a Biscuit

Chicken n a Biscuit
2 cups of shredded mild cheddar
2 (8oz) cans of all natural canned chicken
1 (26oz) can of cream of chicken soup
1% milk (about 1-2 cups)
3 cans of crescent rolls

In large mixing bowl combine cream of chicken soup with milk, until it is gravy consistency (set aside)

In a different bowl combine cheese and shredded chicken. (Break up chicken with fork or fingers until finely shredded)

Lightly spray pan with nonstick spray

Pour small amount of gravy in bottom of 9X13 baking dish. (Just enough gravy for biscuits not to stick to bottom)

Spray counter-top with no-stick spray and thoroughly wash hands

Now one by one separate crescent rolls and flatten with fingers until thin but with no holes

Fill crescent with chicken and cheese mixture (palm full of mix) and wrap tightly in crescent roll

Continue until pan is full or you are out of chicken and cheese mixture

Finally pour remained gravy over top and bake for 40-45 mins at 350 degrees

Crescent rolls will bubble and some will brown on top if not thoroughly covered with gravy

Let cool and enjoy!

This recipe yields about 24ish biscuits depending on how big you make them, but for my family it feeds 8-10 people if served with veggies. Enjoy!

JingerSnaps

https://www.instagram.com/jingervuolo/

Party Potatoes from Jill Dillard

This super easy mashed potatoes recipe is one that my family got from some friends of ours several years back. We’d always eat these potatoes as a side with beef brisket.

5 lbs. potatoes (peel if desired)

1 (24oz.) sour cream

2 pkgs. onion soup mix

1 pkg. (8oz.) cream cheese, softened

Scrub (or peel), rinse and dice potatoes. Boil till soft (about 20 min.). Mash potatoes with all ingredients. Enjoy!

Note: can be served hot (mashed potatoes) or cold (potato salad).

Cincinnati Chili

Ingredients

• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 2 tablespoons sweet paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 1 1/2 teaspoons ground cinnamon
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1 1/2 pounds ground beef chuck
• Kosher salt
• 1 6-ounce can tomato sauce
• 1 cup diced tomatoes
• 1 bay leaf
• 2 tablespoons chopped unsweetened chocolate
• 1 tablespoon cider or red wine vinegar
• 2 tablespoons Worcestershire sauce
• Freshly ground pepper
• 12 ounces cooked spaghetti
• 1 19-ounce can kidney beans, drained and rinsed
• 1 pound grated cheddar cheese
• Oyster crackers, for serving 

Directions

Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.
Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar. Serve with the oyster crackers.

Lemon Orzo Soup

Lemon Orzo Soup (Sierra - http://dojosdesigns.blogspot.com/)
Prep Time: 10 minutes Cook Time: 20-25 minutes

Ingredients

• 1 large onion diced
• 1 10 oz bag matchstick carrots
• 1 package celery, diced small
• 3 garlic cloves minced
• juice and zest of 1.5 lemons
• 1 rotisserie chicken, de-boned, and shredded
• 2- 48 oz. boxes of chicken broth
• 1/2 cup orzo pasta
• 2-3 cups baby spinach leaves
• 2-3 Tbsp Better Than Bouillon
• Salt and Pepper to taste
• 2 Tbsp Italian Seasoning
• 2 tsp. Mrs. Dash Extra Spicy (This is optional, we just like our soups with a little spice!)

Instructions

1. Start with a large pot and melt 1 tbsp butter or olive oil over medium heat. Add diced onion, carrots, chopped celery, and garlic. Cover with lid, stirring often, until onions are translucent. (About 10-15 min.)
2. Add the 2 boxes of chicken BROTH. 
3. Add the juice and zest of 1.5 lemons. (Here's where you can make it personal. I typically add 2 lemons, but that's because I love the kick of lemon!) 
4. Let the soup come up to a simmer. In the meantime, measure out 1/2 a cup of orzo pasta.
5. Once the soup has reached a simmer, add the orzo and your shredded chicken to the soup. 
6. Add the Better than Bouillon, Salt, Pepper, Italian Seasoning, and Mrs. Dash Extra Spicy. Increase heat, so the soup is a low boil.
7. Once the orzo is cooked, about 15 minutes, turn the heat off. Add your 2-3 cups of baby spinach.
8. Mix well to combine.
9. Don't forget to taste to see if you need more seasoning and/or lemon. Sample until it tastes exactly how YOU want it! (More lemon, more pepper, whatever you prefer!) 

I usually buy a french baguette, cut into slices, and serve with the soup. My favorite thing to do is get a scoop of soup, onto a yummy piece of bread, and take one huge bite! :) My hubby loves soaking the bread pieces in the broth, then slurping to his hearts content! 

So what about you? Any fall favorite soup recipes that are a must-have for your family? What about you new Momma's? Are you in the trenches of nursing, late nights, and eating cold pizza at 3 a.m.? My prayer for you, is that you have a tribe that loves on you, that checks on you, and that feeds you. Because sometimes we need someone to bring us a chocolate chip cookie (or brownie!), and back away, while we inhale it, without judgement. I hope you've enjoyed the recipes! 

As always, folks, 

Choose Joy, Speak Life, and Keep Marching!

XOXO, 

Sierra Jo

Mammy's Famous Brownies

Mammy's Famous Brownies (Sierra - http://dojosdesigns.blogspot.com/)

Prep Time: 10 minutes Cook Time: 20-25 minutes

3/4 C. Cocoa
1 C. Shortening
4 Eggs
2 C. Sugar
1 tsp. Vanilla
1 1/4 C. Flour
1 tsp. Salt
1 tsp. Baking Powder


1.) Preheat oven to 350 degrees.

2.) Using a medium-sized saucepan, combine the Cocoa and Shortening, and heat (medium-low heat) on the stove, until melted. (No need to boil, just get it melted, and remove from heat!)

3.) Add Sugar, Eggs, and Vanilla into saucepan, and mix, until well combined.

4.) Add Flour, Salt, and Baking Powder to wet ingredients, and mix until it is a rich, chocolatey dream.

5.) Grease a 9x13 in pan with Shortening, and then dust with Flour, if you're Betty Crocker. Spray with No Stick Cooking Spray, and put a piece of parchment paper down, if you're Sierra Dominguez! ;)

6.) Pour the thick, gooey batter into your pan, and smooth to all 4 corners, using your mixing spoon.

7.) HERE'S WHERE THINGS GET FANCY: At this point you can pour white chocolate chips over the top (about a cup), and press down into batter. OR: Pour half the batter onto your pan, and sprinkle caramel chips (about a cup), then pour the rest of the batter over it.

OR: Leave the batter as is, and bake them.

I can assure you no matter what variation you do, you'll want to eat the whole pan. Or maybe that's just me...

8.) Cook for 21-25 minutes (Of course this all depends on dark or light pan, altitude, oven, etc.) So start at 20 minutes and keep checking on them! :)

Some things to watch out for:

-Don't over-mix the batter. As in, don't "save time" and use a hand mixer, or stand mixer. Mix it the old fashioned way, with a wooden spoon, or spatula! Trust me on this one!

-Don't over-cook the brownies. What you're looking for are nice firm edges, but when you check the center, with a fork, it should come out with a tiny bit of batter on it. They'll finish cooking, in the pan, once you pull them out. So try not to over-cook, if you like obey gooey brownies! If you like hockey pucks, bake those suckers to a crisp. (Just kidding. Why on earth would you do that?!?)

-Once you put a brownie in the bottom of a bowl, scoop ice cream on top, and proceed to inhale the mixture in 3 bites, you WILL BE TEMPTED to go back for more. Do what our family does, and keep a butter knife in the pan, and only cut out 1 in. x 1 in. chunks, until you've eaten half the pan. It burns calories going back so many times. You're welcome.


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Slow Cooker Lime and Cilantro Beans

Jill Dillard's recipe

Ingredients:

• 3 cups dry beans (rinsed; I normally use black beans, but others work fine too)

• 6 cups water

• 1 bunch fresh cilantro (finely chopped)

• 3-4 limes (squeezed) 

• salt 

Directions:

1. Rinse the beans (don't forget to check for rocks!) and put in slow-cooker with water.

2. Cook on low for 6-8 hours or on high for 4-5 hours. (Cook time may vary for other types of beans.)

3. After beans are cooked, add cilantro, lime juice and salt to taste.

4. Serve with avocado, sour cream, tortilla chips and shredded cheddar cheese, or enjoy solo! 

Irish Soda Bread

from Duggar Family Blog
http://duggarsblog.blogspot.com/2012/04/duggar-recipe-irish-soda-bread.html

Traditional Irish Soda Bread

Ingredients:

1 cup white flour (+ a little extra for sprinkling in pan and on top of bread)
3/4 or 1 cup wheat meal*
1/2 teaspoon salt
1 teaspoon soda
1 egg **

3/4 cup buttermilk (or 3/4 cup milk & 1 TBSP. white vinegar or lemon juice)

Directions:

1. Preheat oven to 425F. Mix dry ingredients with egg, then add 3/4 cup buttermilk (can add a little more if dough is too dry and doesn't "pull away from the sides" easily.) Mix with spoon.  ***

2. Sprinkle flour on top and sides of bread dough in bowl. Sprinkle flour in bottom of pan.****

3. Roll dough from bowl into pan. Use knuckles to gently push bread down. 

4. Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help the heat get into the center of the dough while it cooks. 

5. Let rise 20 min.  Bake in oven at 425F for about 20-25 minutes. Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. 

6. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked. Makes one little loaf. 

*If traditional Irish wheat meal is not available in your region,King Arthur Irish-Style Wholemeal Flour works, as does regular whole wheat or wholegrain flour. To make white Irish soda bread, replace the wheat meal with plain flour.

**Can be made without an egg, but will have to be eaten in the same day.

***If the dough is still really sticky, try adding a bit more flour.  

****Adding a bit of grease to the pan never hurts, especially if you are using a pan that is notorious for sticking. Some bakers prefer to sprinkle their pans with corn meal instead of flour.  

Ground Turkey Seasoning Mix

Use when you are substituting ground turkey for ground beef.

2 TB nutmeg
2 TB thyme
2 TB garlic powder
2 TB sage

1/2 tsp per 1 lb ground turkey
Add 2 TB ketchup and 1 TB soy sauce

(from p. 171 "A Love That Multiplies")

Butterscotch Brownies

1 cup Sucanat
2 teaspoons water
1/4 cup vegetable oil
1 egg
1 tsp vanilla
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup nuts, chopped (optional)

Mix together the 1st 4 ingredients.
Then add the remaining ingredients and mix well.
Spread into a greased 8x8" baking dish.
Bake @ 350 degrees for approx. 20 mins.
Do not overbake.
(made this 4-24-13 took an additional 6 mins approx.)

(From p.156 "A Love That Multiplies")

Layered Salad

First Layer
1/2 head lettuce, shredded
6 boiled eggs, chopped
1/2 lb cooked bacon, crumbled

Second Layer
1/2 head lettuce, shredded
15 oz frozen peas, cooked and drained then cooled
1 small onion, chopped

Third Layer
2 cups mayo
16 oz (2 cups) sour cream
2 cups shredded cheddar cheese

Spread layers in a 9x13 pan; top with the cheddar cheese. Chill in fridge at least 2 hours.

(from page 68 "A Love That Multiplies")
1 change - I never use canned peas I don't like the taste - only frozen peas for me!

Banana Cake

1 box yellow cake mix (plus ingredients specified on box)
2 boxes vanilla pudding mix (plus milk specified on box)
5 bananas

Prepare yellow cake as directed and bake.
In a bowl, prepare pudding as directed on box.
Pour pudding over cake.
Slice bananas and lay slices on top of cake.
Refrigerate until cold, about 1 hour.
Serve and enjoy!

Duggar Size It!

Use 1 industrial-size cake pan (or two 9x13 pans)
2 boxes cake mix (plus ingredients specified)
4 boxes vanilla pudding (plus milk)
8 bananas

(p.16 "A Love That Multiplies")