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I love eating French Fried Onion Chicken! It’s warm and inviting and super easy to make.

Crush 1 can of French Fried Onions
Scramble 4 eggs
Cut 4 chicken breasts in half

Dredge the chicken breasts through the eggs and coat in French fried onions. Place in a nonstick glass baking pan and top with a mixture of crushed and whole French fried onions. Bake for 40 minutes at 350°. Let cool and serve :D

I'm sorry, I will never move past my mum's meatloaf. It's a great fall meal since it goes great with mashed potatoes and roasted veggies.

1 lb ground beef (I have successfully substituted in ground turkey, as well. )
1 envelope French Onion soup mix
1 egg
1 cup Breadcrumbs
1/4 cup ketchup
1/2 cup milk

Mix all together (you usually have to use your hands, and it'll be cold, I'm sorry). Bake 45min-1 hour @ 350. For a crunchy crust, bake with tinfoil cover/tent, and remove it for the last fifteen-thirty minutes of cooking. Otherwise, bake completely tented.

It's plain and simple, but delicious.

Honestly, I'm good with any bone type.

I love food 8->
So this is very hard for me to pick what is good to eat this time of year lol
It's hard to come up with an actual recipe for the foods I make because it's kind of just throw things in a pot and taste it till it's right...

However one thing I absolutely love is slippery pot pie that has been passed down from my great grandmother.. since the family recipe is off limits to anyone but daughters in each generation, this is a close recipe I have tried that is almost as good

This is such a great idea! After only a month here, I'm convinced that H&J is one of the happiest corners if the internet! I look forward to trying some of these recipes!

@kgstable - I'm definitely going to try your Bowlicking soup - I'm obsessed with African-style sweet potato soups right now - do you think it would work if I swapped out the cream for coconut milk (I have to eat dairy-free right now)?

It is hard to choose a recipe to share, but a fall favorite for my family is Butter Tarts. We usually have them as part of our Thanksgiving dessert spread, and they disappear faster than the pumpkin pie! I've never tried adding alcohol to the recipe, but rum or bourbon would probably be a good addition if you desire.

Here is a recipe that closely matches the one my Grandma has handed down:

https://www.allrecipes.com/recipe/240960/mrs-welchs-butter-tarts/

We always have my grandma's chicken dumpling soup after trick or treating is done. I'm not a cook, so I've never made it, and I don't even know the recipe. But it's everyone's favorite for Halloween and there are never enough dumplings made!

I love these type of posts, so much inspiration.

it is spring in Australia, but this cream of chicken soup is suited to spring or autumn. It takes quite a while to prepare, but it definitely worth it.

Serve with herb & cheese damper.

8 cups water
4 cups chicken stock
1.8 kg (4 pound) whole chicken (I prefer to use about 4 large chicken breasts)
1 medium carrot, chopped coarsely
1 medium brown onion, chopped coarsely
1 trimmed celery stalk, chopped coarsely
40g (1.4 ounces or 3tbsp) butter
1/3 cup plain flour
2 tbsp lemon juice
1/2 cup cream (I use cooking cream)
1/4 cup finely chopped fresh flat leaf parsley

Place the water and stock in a large saucepan/stock pot with the chicken, carrot, celery and onion; bring to the boil. Reduce heat; simmer covered for 90 minutes. Remove chicken from pan; simmer broth, covered for a further 30 minutes.

Strain broth through muslin lined sieve or colander into large heatproof bowl; discard solids. Remove and discard chicken skin and bones; shred meat coarsely.

Melt butter in initial saucepan, add flour; cook stirring until mixture thickens and bubbles. Gradually stir in broth and lemon juice; bring to the boil, stirring. Add cream, reduce heat to a simmer. Simmer uncovered for about 25 minutes, stirring occasionally. Add chicken; stir soup over medium heat until hot. Sprinkle with parsley and enjoy with the herb & cheese damper.


Herb & Cheese Damper


Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).

Heat two teaspoons of olive oil in saucepan; cook 1 finely chopped small onion until soft. Cool. Sift 1 & 1/3 cups self raising flour into medium bowl; add onion, 1/3 cup grated cheddar cheese and 2 tbsp each of finely chopped parsley and chives.

Stir in milk (as much of 2/3 cup) to mix to a soft sticky dough; turn onto floured surface and knead until smooth. Shape into four equal rounds and place on oiled oven tray; sprinkle with 2 tbsp grated Parmesan cheese.

Bake for 20 minutes or until browned lightly.

WOW, so many super entries already! The South African inspired soup is cooking on the stove as we speak, and it smells delicious. Can't wait to try the rest of the recipes!

Just a reminder that in order for the post to be a valid entry, it must contain the recipe, or at least a link to a recipe :)

That said, here is my project for the next cold rainy day with storms from the atlantic:

It's getting cooler here in the midwest and I must say this is my favorite chili recipe. I love spicy hot and this definitely fits the bill!

https://www.allrecipes.com/recipe/78299/boilermaker-tailgate-chili/

and of course you have to eat it with broccoli cheese cornbread...;D

https://www.melissassouthernstylekitchen.com/broccoli-cheese-cornbread/

I am not a great cook, but when it starts getting cold I always get a hankering for persian rice dishes. My rice skills still aren't up to snuff, but I make a pretty decent barberry rice/zereshk polo. I'm trying to size down this recipe to normal family portions, instead of my usual cook-like-I-have-six-kids-and-one-of-them's-fat portions, which is what happens when you grow up with a bunch of siblings and a million cousins.

Time
Several hours, but most of it is soaking the rice, so you can get that going overnight or in the morning if you're smarter than me and think ahead (my family would call me a heathen, but most of the time I use instant rice instead, because I'm lazy).

Ingredients
- 1lb-ish basmati rice (that's what, 3 cups?)
- A medium-sized white or yellow onion (I prefer the sweet ones)
- 1/2 to 3/4 cup dried barberries (you can find these in middle eastern markets, I get mine off amazon. If you can't find them, dried cranberries, pomegranate seeds, or more raisins and lemon juice will also work)
- 1/2 to 3/4 cup raisins
- 1/2-ish cup of plain yogurt (I like the strained/greek stuff)
- Lemon juice
- 1 tbsp Sugar (and a little bit for grinding the saffron)
- Saffron (just a pinch, maybe a dozen threads, it ain't cheap but I sure am!)
- Oil
- Butter
- Salt
- Advieh (nice if you can get it, but optional)

You will also need a mortar and pestle, or functional equivalent, for grinding up the saffron.

Instructions

The Long And Boring Part

In a large bowl, wash the rice until the water is clear, to remove excess starch. Then, add some salt (like a tablespoon?) and 2-3 times as much water as rice and let it soak for several hours. Probably forget you're making food a couple times until you walk back in the kitchen and go 'oh right!'

The Busy Part

Like an hour and a half from when you want to eat, chop up the onion and start to saute it in butter until golden brown, which takes around 20 minutes.

About half way through, in a big pot start to boil up 2-3 times as much water as your original rice. So like 6 cups?

While that's going, in a little mortar and pestle, add a pinch of saffron and a pinch of sugar, and grind it until it's powdered (the sugar really helps!). When the water is close to boiling, take maybe 1/2 cup of the hot water and add it to the saffron. The water will turn yellow and start to smell like metallic hay, but in a good way.

Add HALF the saffron water to the onions, along with the barberries/raisins, the sugar, and a splash of lemon juice. Saute it all together until the berries have plumped up and absorbed the juices, then take it off the heat. Edit: TASTE IT at this point, and see if it needs anything! Did I say salt? Do I put salt in this? I honestly do not recall right now. My brain thinks I have never cooked before in my life.

In the big pot of boiling water, add some salt as if you were cooking pasta, then drain the soaked rice and cook it for about 10 minutes, stirring up from the bottom so it doesn't stick. You want it about half-cooked, it shouldn't be mushy or hard.

When the rice is half-done, drain it in a colander and rinse it in cold water to stop it from cooking more off its own residual heat.

Putting it All Together

In the big bowl you soaked the rice in, add the yogurt and HALF the remaining saffron water (we're getting a lot of mileage out of that stuff, okay?). Then add maybe half a cup of the rice to the yogurt mixture, and mix it up real good.

Back in your now-empty big pot, add a thin layer of water (enough to just cover the bottom of the pot) and about a tbsp of oil, maybe more if you've got a big pot, and swish the pot around to mix them up. Add the yogurt-rice mix so it evenly covers the bottom of the pot (this will make the tadig, the crunchy bottom rice, which is the best part of the rice) (this is also the part I am not great at!). If you end up with too much of the yogurt-rice mix, it happens, just don't use the rest of it. Give it to the dog if you have one, and they like rice?

Add a layer of plain rice, then a sprinkle of advieh (if you have it) and some of the onion-berry mix. Keep layering until you've used up all your rice and onion-berry mix, stacking it in a vague pyramid shape.

With the handle of your wooden spoon or spatula, poke a couple holes in the rice pyramid so steam can move around in there, then put the lid on and cook it all on high for 10 minutes.

(DON'T WALK AWAY AT THIS POINT, especially if you're me and you're prone to forgetting you were cooking just because you're in a whole other room now. That's how you get burnt rice, and fire alarms, and a sad roommate, and end up ordering pizza for dinner.)

Melt 1-2 tbsp of butter and add the remaining saffron water. Pour it allllll over that rice, and feel smug at how good it smells. Then put a kitchen towel or between the pot and the lid (don't let it touch the burners, that way ALSO lies fire alarms and a sad roommate) and steam it on LOW for an hour.

Set an alarm. Immediately forget what you were doing. (maybe cook some chicken during this time, or kebab, or some other kind of protein if you live with someone who tells you "rice by itself isn't dinner" as if I'm not gonna be nuking this for lunch all week because I made my usual extra-large amount)

When the alarm goes off and you remember you were cooking, turn off the heat and remove the lid, then get a plate or platter big enough to put over your pot. Put the plate upside-down over the pot, firmly, and carefully turn the pot over so the crunchy tadig rice is now on top, looking all golden-brown and pretty.

Eat!

It's kind of a toss up between my mom's chicken noodles and turkey rolls. I enjoy both of them around this time. I always have to ask my mom for the recipe for the noodles because my brain remembers to ask, but forgets to write it down. :-?? So I'm sharing turkey rolls. They taste amazing and are pretty easy to make.

First step is to make turkey stuffing. I normally use StoveTop, just because I'm in hurry.
For this next step I normally use the pre-ackaged rectangle turkey slices because they're slightly tougher. Once the stuffing is done, take sliced turkey lunchmeat, lay it flat, spoon stuffing on one side. Don't over stuff them! Roll up and place in either a cake pan or a disposable aluminum pan with sides. Fill and roll turkey slices until the pan is full.
Next step is to put your favorite turkey gravy all over it! Slide it in the oven and cook until warm throughout. Enjoy! And try not to eat the whole pan! They're good as leftovers, too. :))

My mom makes this bread about every year at this time! Its almost like pumpkin bread but with a twist! I only breed Riding horses&ponies! Its called Autumn Spiced Butternut Squash Bread! It tasts like pumpkin really and its pretty good too! Easy to make!

2 2/3 cups white sugar
2/3 cups shortening
2 cups pureed cooked butternut squash
4 eggs
2/3 cups water
3 1/3 cups all purpose flour
2 teaspoons baking Soda
2 teaspoons baking Powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped walnuts(optional)
2/3 cup cranberries(optional)
We add both and I think it makes it a lot better with the nuts & cranberries myself!


1. Preheat oven to 350 degrees F, grease two 9x5 inch loaf pans.


2. Beat sugar & shortening together in a bowl until fluffy. Stir squash, eggs, and water into the sugar mixture.


3. Mix flour, baking soda&powder, salt,cinnamon and cloves in another bowl, stir into sugar mixture. Add nuts & cranberries, stir until batter is blended. Pour batter into loaf pans.


4. Bake for about an hour(or until a toothpick inserted into the center comes out clean) and cool in pans for 15mins before removing them and your done!

I just found this! I'm definitely using some of these recipes. My entry is moose stew. I lived in Alaska for awhile and got to eat fresh caught salmon, moose, bear, and more! Moose makes for the most amazing stew though. The meat is so buttery and just melts in your mouth. It's hard to pick just one recipe but I'll give it a go.

Ok, I couldn't pick just one haha. These are the top two contenders. I've done both with some slight adjustments as I can't have onion.

https://www.thealaskalife.com/blog/hearty-moose-stew/

http://www.americanfoodroots.com/recipes/kens-moose-stew/
This second one I used Alaskan brewed beer for authenticity. ;)

What About Monkey Bread? I had to get it off of google since I can't remember anything.

1/2
cup granulated sugar
1
teaspoon cinnamon
2
cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1/2
cup chopped walnuts, if desired
1/2
cup raisins, if desired
1
cup firmly packed brown sugar
3/4
cup butter or margarine, melted

1
Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.
2
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits.
3
In small bowl, mix brown sugar and butter; pour over biscuit pieces
4
Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.

I've been trying to cook more Polish food since I'm mostly Polish myself. :) Here is a delicious dish I made recently - Lazanki z Kapusta.

Ingredients:
6oz smoked bacon
1 large onion
1/2 head medium cabbage
2 cups water
1 tbs salt
Dumplings --> 3 cups all purpose flour, 1 egg, pinch of salt, 300 ml of warm water

Additionally, you'll need 4 tbs of butter, 3 tbs of all purpose flour, and 3-4 tbs of fresh dill

Instructions:
1. Dice bacon and onions. Heat medium pan, add bacon and saute. Add onion and saute until both are golden brown.
2. Chop cabbage into small pieces (slice, then slice into smaller bits). Heat a large pot, add 2 cups water, cabbage, and salt and boil for 5-7 minutes.
3. When bacon and onions are ready, add to the pot with cabbage. Mix until combined and shut heat off.
4. Set a large pot of water on for boiling dumplings (you want it boiling for as soon as they're done).
5. To make dumplings, place flour, egg, and salt in a mixing bowl and mix. Using automatic mixer, start adding water until a ball forms. When all ingredients combine, transfer dough onto floured surface and kneed until smooth. Roll out with a pin then cut into strips, then across diagonally.
**In place of dumplings people use egg noodles, but the dumplings are so much better!
6. Add dumplings to boiling water slowly so they don't stick together. Turn heat down and let them simmer until dumplings float to the top. Drain and set aside.
7. Heat a small pan, add butter. Once melted, add flour. Mix until it becomes smooth. Return cabbage to heat, add flour/butter mixture to cabbage and mix well. Add dumplings. Add more water if needed.
8. Taste, add salt and pepper if needed, then sprinkle with chopped dill!


It seems tedious, but it's pretty quick if you have everything prepped before hand! :) Great way to get some good hearty Eastern European food into your diet for fall/winter.

DoublinShowQHS is my main account. I merged IndianaRanch.

Congratulations @HorseAngel! Super lucky, I was DYING for this mare ^:)^

OMG I DID!? Absolute best day ever! I thought this was a long shot for me to win her and just did it for the fun! I prefer the riding/light horse body type! Thank you so much! Love all the cool recipes too!

And just a fun trivia: neither of the two hidden genes I added to her are DP ;;)

Never mind I think she definitely has Snowflake! Don't worry everybody I will gladly share her( decided to sell eggs) just as soon as I can (when she turns 4 and I get a premium upgrade lol)!

Hope you enjoyed the Taco Soup! Congratulations HorseAngel!

Also I want to say that I love her name!