Autumn brings a beautiful array of vibrant, warm colors,
cool breezes, sweaters, and crunchy leaves.
It's, also, the season of hot, creamy soups!
We started October with a family favorite...
Loaded Potato Soup
8 medium red potatoes, diced (I leave my peelings on)
1 medium onion, diced
1 zucchini, diced (peel it if is better eaten unseen)
2-3 cups of chopped, cooked bacon (about 1 package)
1/2 cup uncooked, brown rice
1 box chicken stock/broth (or about 2-3 cans)
2 cups water
1 1/2 cups milk
1/2 cup flour
1 cup sour cream
5 teaspons ranch mix (about 1/2 envelope)
shredded cheddar cheese
Add first 7 ingredients to crockpot
and cook on low for 8 hours.
About an hour before serving,
whisk flour into milk until disolved
and stir into crockpot.
Mix sour cream and ranch mix together
then stir into crockpot.
Cook on low for about an hour.
Serve with shredded cheddar cheese on top. Mmm!
And what better way to complement a bowl of soup
than with a warm, sweet biscuit fresh out of the oven?!
recipe by From the Kitchen of Two Sisters
2 1/2 cups whole wheat flour (or you can use unbleached white)
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter
1/2 cup milk
1/4 cup honey
Combine the first three ingredients.
With your hands (or a fork or pastry blender),
work in butter until mixture resembles coarse crumbs.
Add the milk and honey, then mix together.
(If using white flour, you'll need to add
a little more milk to get the right consistency)
On a floured surface,
pat out dough to 1/2-3/4 inch thickness.
Cut out bisuits with biscuit cutter.
Bake on ungreased cookie sheet at 375 for 10-15 minutes.
Enjoy with a pat of butter, your favorite jam,
or even all by itself!
And what makes Sweet Biscuits even sweeter???
When they're made with someone you love...
"O taste and see that the LORD is good:
blessed is the man that trusteth in him."
~ Psalm 34:8