Summer is the season of the young. I can recall the bliss of spending the entire day riding my bike around the neighborhood with my wild band of friends. A sun kissed glow across my cheeks and popsicles in my belly. As an adult, I’ve come to enjoy the arrival of fall. The cooler temperatures and beautiful colors fit this season of my life.
As much as I like the changes in weather and foliage, I think I’m more in love with the seasonal food and drinks. So on this very gloomy, wet, chilly day, I indulged in some of my Autumn favorites. (I will include the recipes for you)
As an afternoon treat for the kids (and maybe for me) I made a batch of no-bake oatmeal cookies. Ok, they are my favorite, but I did share with the kids. I also nearly cried when I was gathering ingredients and didn’t have any vanilla extract. (Who doesn’t have vanilla extract??) I hit up Google though, and found that I could substitute maple syrup for vanilla. Crisis averted!
*No Bake Oatmeal Cookies
Combine 2c sugar, 1/4c cocoa, and 1/2c milk in a saucepan. Bring to a boil, and boil for one minute. Remove from heat.
Stir in 1/2c peanut butter, 1 stick of butter, 1tsp vanilla (or syrup), and 3c quick oats.
Drop with a spoon onto waxed paper and let stand until firm.
The cookies were so yummy, and such a hit with the kids that I got really ambitious and decided to make my absolute favorite cold-weather food…potato soup! I pulled out the old church cookbook (the cookie recipe was from the same book) and the first soup recipe was for a creamy potato soup and I had all the ingredients. That’s a sign, right?
*Creamy Potato Soup with Chicken
Cut two chicken breasts into bite sized pieces and cook in frying pan. Set aside.
Wash and cut 6 medium potatoes into cubes. Dice an onion (or not, onion is optional) and add the potatoes and onion to a large can of chicken stock in a big stock pot. When potatoes are cooked, use a slotted spoon to remove 2/3 to a large bowl. Puree the other 1/3 with the liquid and set aside.
In the stock pot, melt 2tbsp butter and mix in 2tbsp flour. Combine to make a soft paste. Then add 1c milk. Stir continuously until it thickens and becomes creamy.
Add in puree, potatoes, and chicken. I also added some Alpine Touch (a Montana made seasoned salt) and some parmesan cheese.
Makes approximately 6 servings.
*this soup would also be great with corn, broccoli, or bacon!
The soup turned out creamy and delicious. Even though my kitchen is a MESS, I am in love with today. The air was crisp. The cookies were chocolatey. The potato soup was just like Grandpa used to make.