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Simple Recipes for a busy Fall schedule!

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I don’t know about you but it seems with every change of season there is a whole new stage of “things to do” until we relax into that seasons mode of life.  We sometimes need something in our day to be “simple” so this is my attempt at a few simple things to make from meals to treats!  I am gearing up looking for some more ideas for FAll Decorating so if you have any you would like to share please send them to me at janet@freeourfamily.com  please feel free to add pictures so we have an idea of what it will look like when we are done!

Ok, let’s start with treats:

Cinnamon Baked Pretzels

Prep/Total Time:  15  Min

Ingredients

  • 3 tablespoons cinnamon-sugar
  • 2 tablespoons butter
  • 1/4 teaspoon ground nutmeg
  • 1 package (13 ounces) frozen baked soft pretzels
  • 1/2 cup red raspberry preserves, warmed

Directions

  • In a small microwave-safe bowl, combine the cinnamon-sugar, butter and nutmeg. Microwave, uncovered, on high for 30-45 seconds or until butter is melted; brush over pretzels. Transfer to an ungreased baking sheet.
  • Bake at 400° for 3-4 minutes or until heated through. Serve with preserves. Yield: 6 servings.
Vegetable Chicken Soup
Prep Time:  25 Min       Cook Time:  5 Hours

Ingredients

  • 1 large sweet onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes
  • 1 can (49-1/2 ounces) chicken broth
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 2 medium carrots, cut into 1/4-inch slices
  • 1/2 cup medium pearl barley
  • 1-3/4 teaspoons Italian seasoning
  • 1-1/2 teaspoons pepper
  • 1/2 teaspoon salt

Directions

  • In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer.
  • Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken and barley are tender. Yield: 7 servings (2-3/4 quarts).
Beef Stroganoff
1 lb  Ground Chuck
1/4  Small onion chopped
Your favorite Beef seasonings
1 Tsp of Garlic Powder
1 6 oz jar of Sliced Mushrooms
1 10 & 3/4 oz can of Mushroom Soup
1/2 Cup Water
1/2 Cup of Sour Cream
Salt and Pepper to taste
1 Pkg of your favorite Egg Noodles or you can make your own – recipe below
Brown the ground chuck in skillet, add seasonings and chopped onion.  Meanwhile cook Noodles in saucepan.  Drain ground beef to remove the grease, put ground beef back in skillet add cream of Mushroom soup, water,  Sour cream and mushrooms.  Place Noodles in the bottom of a 2 Quart Casserole dish and pour Ground Beef  mixture over the top and serve!
Make your own noodles, you know what noodles look like so I didn’t take a picture.  🙂  This is a very basic recipe that I have used for years for Chicken Noodle soup but it can be used anytime you are in need of noodles for your recipe!  You can adjust how many noodles by how much of everything you use, this is where I start:
4 Egg Yolks
8 Tblsp Water  (2 Tblsp of water per egg yolk)
Salt
mix in enough flour to make dough stiff and easy to roll.  Roll dough out very thin (1/8 in.)  Noodles will swell as they cook.  Boil Noodles until they are no longer doughy.
Can you tell this recipe was handed down by an older woman?  You should have seen the way my gramma made cookies and cake!  🙂
Have a blessed weekend!
God Bless,
Janet Scott

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Janet Scott is an author, speaker and certified life coach. Janet loves to encourage women in their daily walk with the Lord.

Chocolate and God Copyright @2017
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