“Comfort & Joy” Chicken & Dumplings

February 4, 2021 1:13 PM 0
Gran Jan sporting her White Lily apron!

Chicken & Dumplings = A warm, comfort food, and one I love to make on a cold winter’s day. Good rich broth, delicious chicken, and delightful dumplings! The recipe is here, with pictures below if you’d like to check them out! I hope you make some soon. (Be sure to refer to the recipe often, the pictures are just to help, but don’t cover every step.)

Stock Ingredients: Water, chicken, onion, celery, seasoning
(Better than Bouillon), butter, and salt and pepper.
Refer to recipe for exact amounts.

Dumplings:
3 Cups White-Lily self-rising flour
2 teaspoons Kosher salt
1/2 Cup of Crisco shortening
2/3 Cup of buttermilk

Once you get your dumplings made, divide the dough into two portions. It just makes it easier to roll out and handle. Dumplings are tougher than biscuits. Don’t be afraid to work the dough! It needs to hold up in the boiling broth.

Roll into two thin sheets and let the dough dry while your chicken is cooking.

Cut the dumplings into strips. I have a dough cutter tool I bought from Williams Sonoma. You can use a knife or a pizza cutter just as easily. I like to make the dumplings about 1″ x 3″ wide/long, but you do you.

This is a happy sight! It’s good for some of the flour to stick to the dumplings. This helps your broth thicken a bit. (That’s my fancy dough cutter.)

These two ingredients are keepers! You will stir the cream of chicken soup into the strained hot broth after you’ve removed the cooked chicken, but before you add the dumplings in.

The half & half is added at the very end. It makes a wonderful rich broth even better!

We like a mixture of both white and dark meat chicken. Just be sure to use “skin-on, bone-in” chicken for your broth. Remove it to a plate to cool and cut in bite-size pieces (discarding skin and bones).

After you’ve strained the broth and stirred in the cream of chicken soup, allowing it to mix well, it’s time to drop the dumplings into the hot boiling broth. I drop them in one or two at a time, stir very gently with a wooden spoon, and then let them cook about 20 minutes.

You’re almost there now!

Turn the heat off when the dumplings are done. When down to a simmer, add in the cup of half & half, then add the cut-up chicken.

Let everything rest for a half hour or more to a pot of COMFORT & JOY!

Gran Jan

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February 4, 2021 1:13 PM 0

Sausage Gravy!

August 8, 2020 1:18 PM 0

Good old Southern Sausage Gravy is a favorite breakfast of my husband. It really is also a good supper meal on a cold winter night. It is most assuredly a meal that you eat in moderation!

It is actually very simple to make – here is my tried and true recipe.

Note – this recipe doubles well!

INGREDIENTS – (Serves 4-6)
1 lb. Jimmy Dean pork sausage (mild, hot, sage-flavored or a mixture)
[We like to mix the hot and sage flavors together.]
Salt and pepper to taste
1/3 cup of White Lily all purpose flour
4 cups of whole milk
1/3 stick of salted butter

  1. Crumble the sausage and brown over medium heat until no longer pink. Season with salt and pepper at this time. You will be amazed at how lean this Jimmy Dean sausage is – no grease to drain!
  2. Reduce the heat to medium-low and then sprinkle on the 1/3 cup of flour and mix well so that the sausage soaks up the flour. Keep stirring the sausage and flour together for another couple of minutes until the “raw flour” has cooked through.
  3. Now slowly pour in the 4 cups of the milk, stirring constantly.
  4. Continue to cook the gravy, stirring frequently, until it thickens. (This may take a good 5-7 minutes.)
  5. Now go ahead and add the butter and stir well. You are done!
  6. Spoon the sausage gravy over warm buttermilk biscuits and serve immediately. It is sooooooooooooooo good!

Happy Sausage Gravy Making!
Gran Jan

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August 8, 2020 1:18 PM 0

Covid-19 Quarantine Memories

May 2, 2020 1:51 PM 2
I wore a mask to go to the grocery store…it was a strange time for sure!

Yesterday, May 1, 2020, was the first day in almost a month that our State of Georgia wasn’t under a “shelter-in-place” order due to the Covid-19 Corona virus. I wanted to document this very unusual season in the life of our home, family, state, nation, and…world. A global pandemic.

I’m 62 years old and recently shared with my grandchildren I had never experienced anything like this in my lifetime. They have told me they will talk about this quarantine when they are my age. They are now ages six to eleven.

The closest thing that comes to my mind is standing in a long line as a 6-year-old (with lots of other children), to have sugar cubes placed on our tongues by nurses wearing white starched hats and uniforms, white hosiery, and white shoes. It was 1963 and I was in first grade. We were receiving treatment for polio. It was a Department of Defense School at the Marine Base in Cherry Point, North Carolina.

These are the things I want to remember…and I pray I do remember them. I know we are apt to easily forget and quickly go back to our former selves and routines when normalcy returns. But I seriously hope the good things that came out of this season will remain in my heart and mind.

We experienced some of the most beautiful Spring weather I can ever remember!
  • I’m a happy homebody, but I really missed seeing my family. It made me think of growing up as a military child and being separated from my dad, grandparents, aunts, uncles, and cousins. It was too long.
  • Face Time was a great gift during this season of quarantine. Not the same as a visit, but I am so thankful for the family face times and technology in general.
  • I missed my church, and my church people. We call them our second family at Second Baptist. Not being able to physically attend church made me long to be there. I hope on those occasions when I think I’d like to stay home, I will remember missing church. Yes, we “had church” on-line, and it was great, but not the same. I’m grateful for how pastors and worship leaders just stepped up and did the best they could in such unprecedented times.
  • I loved more time to actually focus on my outside spaces. My garden especially, but also the jasmine arbor and the swings I love that are there. So grateful that this quarantine occurred during Springtime and not Winter. Being outside was a place to go and the weather has been so beautiful. Thank you God!
  • My mother and I made masks for my sister Joan’s employees at Jackson Heating & Cooling. I made one for my husband and myself to wear to the grocery store. It was the only place I went! I didn’t like wearing the mask and seeing everyone masked. It just felt so weird to me. But don’t we “wear masks” every day anyway? Lord help me to unmask and be genuine and Christlike to others all the time.
  • I am thankful for all the medical professionals everywhere – doctors, nurses, respiratory therapists, assistants, and anyone who worked on the front line. Heroes! Also our first responders, and all the ways they served and risked their own safety for anyone in need. So many good stories of kindness and hope were to be found. May we remember.
  • More time with my husband Gary. We really enjoyed being together and of course, I cooked and he loves when I cook for him! I really did enjoy lots of time in the kitchen and I found some new recipes that will remain in our “rotation.” A new way to make biscuits…after 43 years! I plan on a whole post for that soon.
Church from home…at the kitchen table. That is our Pastor, Jim Perdue!
Family Face Time, a special gift!

All in all I remember how people everywhere responded (for the most part) with diligence and attitudes to get through this. A similar theme was “we are in this together.” Yes we were, but truthfully, we are always in “this” life together! Please may we remember. Help ME remember. And not forget.

I didn’t like wearing a mask, but I loved my time in the sewing room…always!

The Lord is our Rock, in Him we hide, a shelter in the time of storm.

GranJan

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May 2, 2020 1:51 PM 2

Cast-Iron Skillet Chocolate Chip Cookie

February 21, 2020 4:46 PM 0
Cast-Iron Skillet Chocolate Chip Cookie

I have made this delicious Cast-Iron Skillet Chocolate Chip Cookie three times the past month or so for my family. I made one this afternoon. I discovered it was a favorite dessert of my daughter-in-law, Carrie. I will get the opportunity to send some home to her by my son, who just happens to be preaching at a men’s conference close by tonight. God is good! I love every opportunity to see my out-of-town family and to cook for them.

Here’s my recipe below – tweaked and tested!

Ingredients

  • 2  1/2 sticks of melted butter (unsalted)
  • 1  1/4 cups of dark brown sugar
  • 1/3 cup of white granulated sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 3 cups White Lily all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 cups chocolate chips
  • vanilla ice cream, to serve (optional but not optional)
  1. Preheat your oven to 350 degrees F. and then grease a skillet (I use a 12″ skillet) with either softened butter or vegetable shortening. 
  2. Place the melted butter and both white and brown sugars in the bowl of a stand mixer. May also use a hand mixer! Mix butter and sugars together on medium-high speed until they’re light and fluffy. 
  3. Now add the 2 eggs and 1 tablespoon of vanilla extract and mix again until combined.
  4. Add the dry ingredients and blend at a lower speed. Mix it just until the flour disappears into the batter. Stop the mixer as soon as you get to this point so the cookie won’t be tough.
  5. Add the chocolate chips and fold them in by hand. Give the sides and bottom of the bowl a good scrape to get all that delicious dough!
  6. I greased my skillet with butter, then scraped the cookie dough into the pan and smoothed it out to an even layer.
  7. Bake the skillet cookie at 350 degrees for 40 minutes, until it is golden, and the edges have nicely browned. I always look to see if it has started to pull away from the sides like in my picture. It is better to undercook a wee bit than overcook!
  8. Let the skillet cookie cool for 20 minutes. Use a knife to cut it into wedges or squares like I did with this square skillet.
  9. Serve with ice cream!

I just told my husband Gary I may order some small 6 1/2″ cast-iron skillets to make “personal skillet cookies.” He proceeded to ask me how we were going to remodel the kitchen with more cabinets because…well, he knows how much I love all things kitchen, and cast-iron.

I must share this…the secret ingredient! This ingredient is very, very special and no one can replicate this ingredient. My precious little sous chef, 7 year old granddaughter, Emery. (We made a skillet cookie a couple of weeks ago.) She is a wonderful helper in the kitchen, in the garden, in the sewing room, and well, anywhere! Gran Jan’s JOY for sure.

Best Secret Ingredient Ever!

God bless you all, Gran Jan

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February 21, 2020 4:46 PM 0

Retirement Year 1 – Done!

June 1, 2019 3:21 PM 3

June 1, 2019 – I am most grateful to say that today marks one full year of retirement for me. I honestly had no idea what retirement would “be” for me. I totally expected to walk out of my office last year on May 31, 2018, skip to my car, and never look back. Well…

Houston County Board of Education. I love this old building and spent 20 years working here!

That didn’t happen. I reflected often those first few months and discovered quickly that the “work me” had way more of a hold on me than even I realized! I loved my job responsibilities, and I cared about the people I worked with for so many years. It took me a few months to unwind, sort out my new season, and to finally give myself some grace. I took on too much in the early months because I mistakenly believed retired people had time to do everything! They don’t. They do have more time than working folks for sure…but they have the blessing of choosing the things that will occupy their time. I had to learn that and it just takes time to sort out!

So here I am today, reflecting on my first year of retirement. I’ve always been a “dates person.” Sometimes that’s good, sometimes it’s not! In this instance, it has been very good for my soul to look back and see all the ways God has blessed me this first year of retirement! He is so faithful.

The pictures below are highlights from each month, June 2018-May 2019. (I decided not to add all the pictures of my garden, the books I read, and the quilts I made…although those are a “few of my favorite things.“) These last few months I have looked at retirement through a different filter. After time in prayer, and conversations with my husband and friends, I have been reminded again of the reasons I retired in the first place (besides just being old enough), and that is for time with my family and time for me. And it’s okay to slow down. I’m learning that every day that passes.

My friend of 30 years, Lanie Nash and I went to Hamilton, MO the first week I was retired, June 2018. We attended the “Missouri Star Quilt Company Academy.” It was a wonderful trip in every way.
My sisters and I took our mother on a weekend cruise to celebrate her 80th birthday! It was so much fun. This was June 22-25, 2018, so I enjoyed two trips in June!
Gran Jan Camp! July 1-3, 2018 with Zeke, Madie and Jackson. Our theme was “following God’s path for our lives.” I cherish spending time with my grandchildren like this, pouring into their lives and being intentional about family legacy.
The Mortons, July 2018, Cape San Blas, Family Vacation
I spoke at “Go Georgia,” a training event sponsored by the Georgia Baptist Mission Board. I shared about Tasting Grace, the mentoring-in-the-kitchen ministry I love so much! This was August 17, 2018 at Mable White Church in Macon, GA. It was so much fun! My dear friend Joan Falldine accompanied me and helped me so much!
Our youngest grandson, Abe came to stay in early August 2018 for almost 2 weeks, because he didn’t have to start school until after Labor Day!
We LOVED having him with us!
My friend Patsy Randall and I went to Huntsville, Alabama, September 14-15, 2018, for the Beth Moore Simulcast.
It was a great trip with lots of good conversation.
This stop for “all things cast iron” was so much fun for me!
September 16, 2018, was a very big day in the life and ministry of our son Jeremy and his wife Carrie. Jeremy preached at First Baptist Woodstock. This picture was made after church with Dr. Johnny Hunt and his dear wife, Janet. Jeremy is now Co-Pastoring there with Dr. Hunt as Pastor Johnny transitions to the North American Mission Board full time in January 2020. He is a wonderful man and has been a great mentor to our son.
This picture was made from one of my favorite places – on the big back porch at the wonderful Biltmore Estate in Asheville, NC.
We took a group of Senior Adults there in September 2018.
September was a BUSY month for this retiree and I loved every single event!
Second Baptist Women’s Ministry hosted a Liz Curtis Higgs event on October 25, 2018. This was my last official event as Women’s Ministry Director. I served at Second Baptist for over 20 years. A new team has formed and they are fabulous!
I am now helping my husband in our church’s senior adult ministry.
We are loving this new season in our ministry!
October 29, 2018 we added a new family member. This was taken right after we got home with her. “Her” is Queen Esther Rose, “Rosie.”
We love this sweet German Shepherd puppy.
Thanksgiving Day, November 22, 2018.
My parents celebrated their 61st wedding anniversary on November 23.
I am so thankful for them and so blessed to be retired
and enjoy having them in my life!
Christmas 2018! Being retired brought more joy to Christmas for me.
I didn’t feel rushed and had time to enjoy all the music, lights,
and celebrations in a deeper way. I love my family!
I welcomed January 2019 by keeping these 3 grandchildren while my son Jeremy and his wife began their move from Cartersville to Cherokee County! It rained non-stop and one day after a spell
of cabin fever, we got outside and enjoyed the puddles!
We celebrated my husband’s birthday in beautiful North Georgia
in February 2019 at Big Bear Lodge! FAMILY TIME IS THE BEST!
It was a joy and privilege for me to be part of the Selah Retreat in Clayton, GA for women’s ministry leaders across the state of Georgia. I enjoyed teaching several sessions and spending time with these amazing women’s ministry leaders.
This was the first weekend of March 2019!
My sisters and mom and I got together in March 2019 for shopping and lunch to celebrate our mother’s 81st birthday. We laugh with and at each other – always!
The last week of March, 2019 included a trip with my friend Lanie to Washington DC for a 4 day visit with our dear friend, Mrs. Mary Perdue. This was my first trip to DC and it was wonderful!
It was hard to just choose one picture, but I loved these cherry blossoms blooming. My favorite thing was the changing of the guard at the Tomb of the Unknown Solider at Arlington National Cemetery.
Second Family Senior Adults went to Kentucky in April 2019 to visit the Ark replica (and also the Creation Museum). We had a wonderful trip.
These folks are amazing and it is a joy to serve the Lord with them!
We celebrated my Dad’s 85th birthday on April 29 in Macon with a meal of his choosing at Texas Roadhouse. Retirement has brought more time with my parents.
At my age, I don’t take that for granted and thank the Lord for His grace.
Front porch coffee time with Zeke & Madie (May 2019).
Abe and his siblings came for 10 days (May 2019) while their parents were in Israel. He is sitting on a rock that my 85 year old dad
sat on when he was also 5 years old.
We brought that rock from Henry County
here to the Morton Farm 12 years ago.
May 2019 – these two sleepy-eyed grandchildren came to the Morton Farm to stay with Pop & Gran Jan while their mom finished up her post-planning day at work.
They are full of energy and fun! I love them so much!

What a great first year for me! As I reflected back over all my pictures (both the ones here and the ones on my iPhone), I see the joys of family, faith, and fun in every picture. Thank you Lord for giving me this year. May my life continue to be a blessing to others in all I do. I am so grateful.

Gran Jan

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June 1, 2019 3:21 PM 3

Cream Cheese Pumpkin Bread

August 31, 2018 8:58 PM 0

Tomorrow is September 1st and as my friend Kim Safina in California says, we begin the wonderful, amazing “ber” months: SeptemBER, OctoBER, NovemBER, and DecemBER! They include wonderful fall (my favorite season), my sweet granddaughter Emery’s birthday, my youngest son Jonathan’s birthday, my birthday, and the beautiful Thanksgiving and Christmas holidays, also my favorites. 

I made cream cheese pumpkin bread today (my pictures below) and wanted to share this delicious recipe. I have tried many recipes for pumpkin bread, but my search is now over! This one is a keeper. It had me at CREAM CHEESE! It makes 2 loaves. My husband and I had a piece with coffee this morning. I took 2 pieces next door to my parents and I took the second loaf to my friend Lanie this afternoon. 

I found this recipe (I tweaked the spices and salt a wee bit) while looking at one of my favorite Instagram accounts “Eunamae’s,” named after the grandmother of the IG account owner. Her name is really Amy Hannon, she is a pastor’s wife from NW Arkansas and shares her mantra for Biblical hospitality of “Love, Welcome, Serve.” She has a fabulous cookbook by the same name. I love her heart for faith-filled hospitality. It reminds me of the heart of my church’s Tasting Grace Mentoring-in-the-Kitchen ministry! Go follow her on Instagram. I really believe she and I would be fast friends. 

CREAM CHEESE PUMPKIN BREAD

For the pumpkin bread:
3 cups White Lily all-purpose flour
1 ½ cups sugar
1 cup packed dark brown sugar
2 tsp baking soda (make sure it’s fresh!)
1 tsp salt
2 tsp cinnamon, round those teaspoons a little – I love cinnamon!
1 Tablespoon pumpkin pie spice
1 cup vegetable oil
1 15 oz. can cooked pumpkin (not pumpkin pie filling)
2/3 cup water

For the cream cheese swirl
8 oz cream cheese, softened well at room temperature
¼ cup sugar
2 tsp vanilla
1 egg yolk

  1. In a large bowl, combine all dry ingredients together, breaking up any clumps of brown sugar. Whisk it all together well. 
  2. Add the wet ingredients and mix well, using a spatula.
  3. Divide into two prepared loaf pans. I love to use “Baker’s Joy” spray for easy release.
    (Amy suggests using a glass loaf pan, so I did and loved the results.)
  4. Mix together the cream cheese swirl ingredients until smooth.
  5. Equally spoon dollops of cream cheese mixture over the pumpkin batter. Then use a long toothpick or skewer to drag and swirl the cream cheese around the top of the batter. Just swirl it around, do not stir it into the batter.
  6. Bake at 350 degrees for 55-60 minutes until a toothpick inserted in the center comes out clean.
  7. Cool 10 minutes in the pans then invert and cool completely.  Here is my “cream cheese swirling” picture prior to baking.

Fall – I can’t wait for you to get here in 3 weeks but until then, I will be making this wonderful bread to share and serve!

Happy Almost Fall Y’all!

Gran Jan

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August 31, 2018 8:58 PM 0

Gran Jan’s Chicken Pie Recipe

April 3, 2018 3:58 PM 0

I was home last week as my office (our local school system) was shut down for Spring Break. It was a marvelous week.  I am fully convinced (as if there were any doubt) that I am going to be a fan of retirement. I worked harder than ever in my gardens, but it was great. I spent one day visiting two different women in very different seasons of life. One is a brand new mother with a 1 month old son, the other is a beautiful wife and grandmother who recently had surgery. I loved visiting with them and also shared a pound cake with them. The Retirement Countdown is officially at 40 DAYS! FORTY! FOUR-OH! FOR-TY! The slower pace will be so welcomed. Was I busy? Absolutely! But I set my own pace – therein is the JOY!

Today I am sharing this wonderful chicken pie recipe again. I’ve made it twice recently and it is a keeper. It makes such a nice meal and the crust on top rises up in perfection. This recipe is one that I had published in a Gooseberry Patch cookbook several years ago, entitled Slow Cookers, Casseroles & Skillets I also made it for another friend who recently had some surgery and she and her husband both said it was pure comfort food. I like that.

I also like that it is simply a chicken pie with simple vegetables. You may keep it plain or add peas/carrots or even a can (drained) of mixed veggies. I like to have a big salad as a side dish, or sometimes another hearty vegetable like black-eyed peas or corn on the cob.

Pick up a rotisserie chicken from your local deli grocery store and you’re halfway through with the preparation!

Ingredients:
1 rotisserie chicken, meat pulled from bone, cut into bite-sized pieces 
1 can of drained peas/carrots or mixed vegetables
1 can cream of chicken soup (10 3/4 oz size can)
2 cups of chicken broth
2 tablespoons of cornstarch
1 1/2 cups of White Lily self-rising flour (White Lily always!)
1 cup of buttermilk (maybe a splash more if it seems too thick)
1 stick of melted butter

  1. Preheat oven to 400 degrees.
  2. Lightly spray a 9 x 13 casserole or a large round casserole dish with non-stick spray.
  3. Spread cut up chicken over the bottom of your casserole dish. (Lightly salt/pepper the chicken.)
  4. Evenly spread the can of drained vegetables over the chicken. 
  5. Whisk together until smooth the cream of chicken soup, broth, and cornstarch and pour this over the chicken.
  6. Now whisk the flour, buttermilk and melted butter together and pour/spread evenly over the soup/broth mix. Whisk out the lumps!
  7. Bake uncovered at 400 degrees for 45 minutes or until golden brown.
  8. Serve with a side of your favorite vegetable or a big green salad!

This recipe is simple comfort food.  Love your family, make a chicken pie tonight. Sit around the table and linger for a while in conversation. These are the best times.

~Gran Jan

        

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April 3, 2018 3:58 PM 0
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