Cozy Dinnertime!!

What's that, you ask? Cozy dinnertime? Indeed. It is time. The temperature here in Pennsylvania has dipped enough for the annual switch from summer dinners to cozy, fall ones. First up, Irish Stew! 

We enjoyed this last night with some store-bought loaves of sourdough bread. It was delicious! The recipe is found HERE. I followed it completely, except I realized all the boxes in the pantry were chicken broth, not beef broth. According to Madison, that made it even better! 

In other news, 

I lit the candle this morning,

Poured my coffee and sat by the fire,

Because. Snow. And...cozy.

Have a lovely day, my good friends. How are you enjoying this October day? And, if you get tired of me and my cozy, please let me know. I'll stop. Maybe. : )

Billie Jo

Favorite Fall Recipe Number One ~ Quick And Easy Chicken Soup

Fall! Yay! Also...Fall Food! Yay! Here is an easy recipe for some delicious chicken soup for you and your family to enjoy on a cozy autumn evening.

Cozy Chicken Soup

Ingredients:

1. Rotissierie chicken carcass
2. One stick celery, chopped
3. One onion, chopped
4. Two 32 oz. containers chicken broth
5. One teaspoon salt
6. One teaspoon poultry seasoning
7. One eighth teaspoon pepper
8. One container water~fill a broth container with water
9. One large bag Kluski noodles, cooked and drained

Directions:

1. Put chicken carcass in large pot.
2. Add celery, onion, chicken broth, salt, poultry seasoning, pepper, and water.
3. Cook at boiling, covered, for one hour. Remove any foam.
4. Meanwhile, in separate pot, boil noodles. Then drain and set aside.
5. Drain bones, fat, and veggies until only broth remains.
6. Add cooked noodles, heat, stir, and enjoy!!!!

This is a great recipe for the day after you have a rotisserie chicken dinner.

Simply wrap the chicken carcass in foil and place in the refrigerator.

Also, I use two chicken carcasses and three containers of broth for our family, and we have some leftovers. : )

A Super Simple Weeknight Supper

Time to pull out those Crock-Pots, ladies...it is almost fall! Actually, I use mine all summer. But, I digress. Have you ever had one of those days where you have no plans for dinner, but you don't want to eat takeout? A few weeks ago, Madison and I threw this simple supper together in the morning and let it cook all day. It was amazing! Want to give it a try?

First, chop up some tomatoes, green peppers, fresh garlic, and sweet onions.

Throw them into your Crock-Pot.

Springtime Veggie Soup

You all know how much I love my crockpot, right? I use it all year long...not just in the cold, cold winter. It works great for lighter, quick springtime meals too. Case in point...this delicious veggie soup. I found the recipe on Pinterest, tweaked it a bit, and it was perfect for our Sunday evening supper. Enjoy!

Springtime Veggie Soup

Ingredients:  

1. 1 diced onion
2. 3 cloves garlic, minced
3. 3 carrots, sliced and peeled
4. 1 can diced tomatoes (28 oz.)
5. 1 can cannellini beans (15 oz. ) drained and rinsed
6. 3 cups vegetable broth
7. 3 cups water
8. 8 oz. ditalini pasta, uncooked
9. 10 asparagus spears, stems removed and cut into thirds
10. 1 cup frozen peas
11. 1 bag fresh spinach (6oz.)
12. 1/3 cup grated Romano cheese
13. Salt and Pepper to taste

Directions:

1. Put diced onions, garlic, tomatoes, beans, broth and water in crockpot. Spray first with Pam. Cook on Low 4 to 6 hours.
2. Around 20 minutes before serving, add asparagus, spinach, peas, and uncooked pasta.
3. Cook on Low 15 minutes. Then stir in cheese.
4. Season as needed with salt and pepper.
5. Serve with additional cheese,
6. Enjoy!



Crockpot Pizza Bake

Here is another Pinterest recipe Peyton found. And it is good! It is perfect for a busy school night or a lazy Sunday afternoon. I hope you give it a try! Enjoy!

Crockpot Pizza Bake

Ingredients:

1. 28 oz. jar spaghetti sauce, more if needed
2. 12 oz. rigatoni, cooked
3. 1 pound ground beef, cooked and drained
4. 3 cups shredded mozzarella cheese
5. 1/2 lb. pepperoni slices

Directions:

1. Brown ground beef and drain.
2. Add sauce and mix well.
3. Boil noodles and drain.
4. Spray crockpot and begin layering.
5. Layer sauce and meat mixture, the noodles, the cheese, and then the pepperoni.
6. Repeat.
7. Cover and cook on low for 4 to 5 hours.

I serve it with garlic toast and applesauce for an easy meal. Enjoy!



Crock Pot Swiss Steak

So you all know how much I love my crock pot. In the winter it is perfect for hearty soups and meals. But I pull that old friend out in the summer too. Sometimes it is nice to put dinner in during the early morning, and let it cook while we play all day. I have many lighter, easier crock pot meals just perfect for warmer weather. This is one of them. I found it in a Kraft magazine, and it has become a favorite around here. I hope you give it a try sometime too. Enjoy!


                       Crock Pot Swiss Steak


Ingredients: 2 lb. boneless beef chuck roast,
                      cut into bite size pieces
                      1/4 cup A.1. Steak Sauce
                      1 sliced onion
                      1 14.5 oz. can diced tomatoes,
                      undrained
                      2 Tbsp.. flour
                      1/4 cup water


Directions:  Toss beef into crockpot, sprayed with Pam.
                    Add Steak Sauce.
                    Top with sliced onion and tomatoes.
                     Cover.
                     Cook on low 9 to 10 hours,
                     or on High 4 to 5.
                     Mix flour with water.
                     Add to meat mixture and
                     cook 5 minutes longer.

Vegetable Beef Soup

This soup is one of our favorites, especially on rainy fall evenings. I know there are many variations of this out there, and I can't quite remember exactly where I found this one. I think it was in a Gooseberry Patch autumn cookbook, as most of my fall recipes are! In any case, it is an easy and comfy soup for a chilly, rainy night. We always have biscuits and fresh fruit with it too. Enjoy!

                    Vegetable Beef Soup

Ingredients:     1 lb. ground beef
                      1 1/2 cups water
                      14 1/2 oz. can diced tomatoes
                      2 14 1/2 oz. cans beef broth
                      10 oz. pkg. frozen mixed vegetables
                      1Tablespoon minced onion
                      1 cup elbow macaroni
Directions:       Brown the meat and drain. Place
                      all ingredients except macaroni in a slow cooker. Cover
                      and cook on low for 6 to 8 hours.
                      Stir in uncooked macaroni a half hour
                      before serving.
                      Top with shredded Parmesan cheese.