It’s been awhile since we talked recipes.  Today I want to share with you, something that I just kinda decided to try.  I have always loved twice baked potatoes…but honestly…who wants to do all of that work?  I mean…okay…some people will…but it really is very involved.  Thus, the birth of the Farmhouse Baked Mashed Potatoes.  I’m sure that others make this and it’s probably all over Pinterest…but this is what I came up with in our kitchen.  I hope that you enjoy!

Farmhouse Baked Mashed Potatoes

10 to 12 Potatoes

Butter

Milk

Minced Garlic

Salt and Pepper

Shredded Cheese

Dried Dill Weed

Chives

Directions:

Cook diced potatoes in a pot of water until tender.  When they are done, drain and  put them in your mixer bowl or a large bowl if you are using a hand mixer.  Add a stick of butter, minced garlic and salt and pepper to taste.  Mix until potatoes are mashed and everything is incorporated. Then add a splash of milk and give it another whirl.  Spread potatoes in an oven proof pan and sprinkle with shredded cheese of your choice. Sprinkle with dill weed and bake at 350 degrees until golden and bubbly.  Sprinkle with chives…and dig in!  I’m telling you….AMAZING!

Love from the Farmhouse!

One winter, things were very tight at the Farmhouse.  That is not to say that we are rolling in money now, but it was just one of those very lean times.  Leaner than lean.  As life would have it…it was a lean time for my friend Shannon and her sweet family too.  You know what though?  God helped us…and we made it.  We laughed through it…and we shared through it.  Matter of fact…she shared her chicken soup recipe with me…that can be made…when things are fat…or lean.  This mmmMonday! post is more than a recipe.  It’s about two friends looking at each other with concern and love.  It’s about being creative.  It’s about being thankful.

(Thank you Mr. Dirt Road,  for holding my “reflector” this a.m. You are the best.)

This recipe is basically stuff that I keep on hand.  We usually have fresh veggies year around.  I love them.  I am not a vegetarian (at all) but I love veggies just about as well as meat.  Matter of fact…there are leftover Brussels sprouts waiting for me in the fridge for lunch.  So, hopefully, if you decide to make this…you will already have a few items on hand.

We make this recipe with chicken leg quarters.  It’s weird.  The older I get…the better that I like the dark meat of chicken.  To me, there is just more taste…especially when making a soup or dumplings.  You could certainly use a whole chicken or even just the breast.  I just love the richness that the quarters give.  Plus…we were talking cheap here.  Have you priced quarters and the rest.  Exactly.

Farm Wife’s Chicken Soup

Ingredients:

chicken leg quarters

fresh veggies or your choice

water

canned tomatoes

1 can of cream of mushroom (my addition to the recipe)

salt and pepper to taste

thyme

Directions:

Cover chicken leg quarters in water.  Use enough to make plenty of broth for your soup.  While that is cooking, dice your veggies.  In this soup I used cabbage, onion, and carrots.  You could add minced garlic or anything green…or….you get it. 😉

After chicken is done, take out of the broth and let cool.  Add your veggies and let them cook until tender.  Then add canned tomatoes….one or two cans, or one large can. (Diced, crushed, whole…your choice.)  Let that cook for a bit and then add  cream of mushroom.  You can leave this out…but it’s my “brothy soup” secret weapon.  See….don’t I love ya?  Of course.

Next, just add your chicken and let all of that simmer for a while.  You can also go ahead and add your thyme.  I love thyme in chicken soup.  It just gives it something extra.  Salt and pepper to taste, of course.  You can serve this with Loaded Cornbread, which is another “friend recipe” or like us, you could just do crackers.  Either way, it’s delish.

So, today Dirt Roader’s, I shared a recipe…but also a little piece of my heart.  We learn things in the lean times.  We learn about God’s love and provision.  We learn that we can be creative and feed our families.  We learn that friendship is an amazing gift.  We learn that these lean times…really aren’t so lean after all….they are very rich with meaning.

Feeling overwhelmed by the love and wisdom of God,

Before we talk about Thanksgiving…I don’t want to go on without mentioning the Veterans in this country.  I am truly and completely thankful for the sacrifice that they have and are making for us.  This truly is the land of the free and the home of the brave.  We are so blessed to live here. God, please continue to bless America.  We will give You the praise for it.

So…how about that weekend?  Was it a good one?  I truly hope so.  Ours was busy but sometimes if it’s “good busy” that’s okay.  I don’t have a recipe for you today, but I do have some cozy food talk and some eye candy for you to enjoy.  It’s getting all cozy up in here and the temps are supposed to drop this week. ( Plus, Kelly Clarkson is singing Blue Christmas while I’m typing.) On the way to church yesterday we were enjoying the country miles and the fact that it’s looking like Thanksgiving and Christmas in the Ozarks.

This morning while doing this little photo shoot, I was thinking about dressing.  Are you a dressing person?  Like…turkey and dressing?  I am.  I fix it just like my Granny always did.  It’s just not Thanksgiving without it.  We actually have a little Thanksgiving meal with our kids on a different night, the week of the holiday.  I usually fix a turkey breast, dressing and the works.  It’s great fun.  We live around a lot of our family so the holiday season can be a little hectic.  Years ago, we started taking a little night out to pause in thanks…with just our little ones.  It’s one of my very favorite things.  Our own tradition.

Do you love cranberry sauce?  I do.  I love it…out of a can.  Ocean Spray.  It’s the best.  Are you disappointed?  Are you thinking….”Kel…what is up with that?  I’m sorry.  I grew up on the jellied cranberry sauce out of the can…and no other will do.  Ha!  I’m nothing if not traditional.

I’m thinking on soup or chili for tomorrow night.  When it’s cold outside, I take full advantage of that.  My poor little son is not a soup lover.  I may have to get creative.  I can do that.  😉

I hope that you are sailing right through your Monday, Dirt Roaders. I hope that you have a cozy evening, thinking about celebrating with your family.  My prayer for those of you that are going to face first holidays without certain loved ones…like we are….is that you feel the peace of God and his loving arm around your shoulders. Sometimes life is a challenge isn’t it?  I’m so glad that we have Him to lean on.

I also hope that you take a moment to pause today, giving thanks for our Veterans.  They have served us wholeheartedly.  What an amazing gift to us.

Dreaming of a cranberry-filled Thanksgiving…

(Before we get started:  I am using my Farmhouse Photography badge today…because we somehow erased my Along the Dirt Road badge…and um…I need to find it.  That being said…don’t get confused…this is still Along the Dirt Road. Plus…I’m still crushing on my new badge…so any excuse to use it.)

Okay…carry on.

I have this friend named Maranda.  She is a spunky kind of gal.  She loves to cook and she loves to eat.  My kind of people.  Anyway…she put me “in the know” with Loaded Cornbread.  Have you ever tried it?  No?  Well…I’m going to give you the lowdown on it…and it will simplify your life.  Know why?  Because….(I’m breaking all kinds of rules with my sentences today.)…….it’s delish and it’s easy-peasy!  We love that don’t we?  Yes…yes we do.

I didn’t get to post mmmMonday! yesterday, in case you didn’t notice.  We had a funeral to attend.  It was a sad occasion.  I know that is just a part of life…but it’s the hard part.  After it was over I spent some time with my grandparents.  They are some of the most inspiring people that I have ever known.  I need to share with you a picture of all of the iron skillets that are hanging on their kitchen wall.  It will make you understand…a little more about me.  😉

(Paw Paw…kept pulling Wagoners off of the wall.)  lol!

So, all of that being said, I thought that I would throw you a recipe today.  I love recipes that are tried and true…and that add to our meals without causing a nervous breakdown.  This recipe is one of those.  It’s one that I keep re-visiting…so that tells the tale right there.

Loaded Cornbread

Ingredients:

Mix your cornbread up from your favorite cornmeal mix. (I use Aunt Jemima Buttermilk Recipe…because that is what Granny always used.)

I go ahead and add the shortening to the iron skillet and pop in into the oven while it’s preheating.

(All of the directions are on the back of your cornmeal mix bag.)

After you mix in the milk and egg (no sugar for me) then you add your goodies.

This is what I mix in: (As much as desired)

Onion, chopped

Cayenne or Jalapeno Pepper, chopped

Sharp Cheddar Cheese

Bacon Bits (in the last batch that I made)

Directions:

Stir all of that in and pour in your cast iron skillet that has shortening melted in it.  It will sizzle and start to brown around the edges right away.  Bake according to instructions on bag.

When you take it out of the oven…prepare to be showered with compliments.

This cornbread is amazing and it will simplify your life.  Serve it with soup, chili, ham and beans or whatever strikes your fancy.  See!?  What did I tell you?  Lot’s of freedom with this Loaded Cornbread.  Your’e welcome.  Don’t ever say that Kelli “don’t” love ya. (Thanks Maranda!  You are a genius!)

I hope that you have an amazing, cozy, Christ-centered day, Dirt Roaders. After all…He loves YOU!