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two (2) fall recipes

October 5, 2010

Autumn Chicken & Veggies

  • 4 medium chicken breasts
  • 1 bag baby carrots
  • 1/2 medium onion, diced
  • 6 new potatoes, cut into quarters
  • 1/2 bag frozen peas
  • 2 cups water
  • 2 cups milk
  • Salt, pepper, garlic powder to taste
  • A dash of chili powder
  1. Layer all the veggies in a crock pot.
  2. Place the chicken on top.
  3. Pour the water and milk over all.
  4. Sprinkle on the seasonings.
  5. Cook for at least 3 1/2 hours on high or 5-6 on low.
  6. Chicken is done when it shreds easily with a fork.
  7. Stir, add more seasonings if needed and serve!

Buttermilk Biscuits

These I can’t take credit for. I found the recipe at Tasty Kitchen.

  • 4 cups All-purpose Flour
  • ¼ cups Granulated Sugar
  • 8 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • 1-½ teaspoon Salt, Or To Taste
  • 8 Tablespoons Cold Butter
  • 2 cups Chilled Buttermilk
  • 1. Preheat your oven to 450 degrees F.
    2. Combine dry ingredients in a large, shallow bowl.
    3. Slice cold butter into thin pats. DO NOT soften your butter! Place the cold butter chunks in the bowl and “cut into” the flour mixture until it looks crumbly. Basically, you want to chop the butter into tiny pieces, no bigger than peas. You can do this using a pastry cutter if you have one, but knives, a cookie cutter, or an apple slicer would work as well.
    4. Make a well in the center of the mixture and pour in the buttermilk.
    5. Stir with a wooden spoon until just combined.
    6. Roll out onto a well-floured surface and cut into 2″ rounds, OR scoop and shape 2″ rounds with your hands and place on an ungreased baking sheet.
    6. Bake about 20 minutes or until they start to brown.
    7. Enjoy!

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