Rooms I Love for Fall, Fall Recipes, and More

Ok, they don't *all* remind me of fall, but most of them do. We've had 90 degrees and humidity here recently, and now down pouring rain, so it doesn't quite feel like fall yet. The local Oktoberfest is this weekend, and I love going, but the thing I hate is that every year I get all excited to wear my boots and scarves and then I broil up like a hot potato at the festival. This year shorts and a t-shirt (I always say that). For some reason, we actually have four weekends of fall festivals right here in my town - all at the fair grounds and all with german food, rides, arts and crafts, etc. It really is one of my favorite parties of the year - a good excuse for drinking beer outside :)

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Have I ever posted a recipe before? I don't think so! But this one from Averie Cooks looks so good, so I wanted to share it. The original post and recipe are HERE:

And here is one that I make all the time in the crockpot that is soooo good. One of my kids is the pickiest eater ever, and so to see him get excited about something I make is totally worth it. If I could start over with kids, one thing I would definitely do is never give them "kid food" - I wish I had done filet, pot roast, roasted salmon, etc. every night. My 14 year old would gladly eat chicken fingers and french fries every day still, and it's my fault. Oh well, I guess there are worse mistakes to make. Anyway, here is one even he loves:

6 hours in the crockpot:

The meat from 2 rotisserie chickens

2 large boxes chicken stock

2 Pillsbury crescent rolls (or lowfat) broken into bits

Frozen peas if desired

Salt to taste

Variations:

1. Use the whole chicken (without skin for us) so it makes stock, let it cool, pick bones out and skin fat, return to pot for the rest of the recipe. I've done this and don't think it's worth it, but to each their own!

2. The rolls thicken the soup up to a stew or almost to a casserole if you leave it in the pot long enough (do try to break them up a bit during the day). Sometimes I add the last canister of Pillsbury dough one hour before serving to make dumplings - just roll them into 1" balls and let them cook 1 hour - not more or they will break apart.

Very very easy and soooo good on a chilly fall night!

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