During this season, we are featuring holiday memories from some of our staff women and pastor’s wives, along with their favorite recipes. Enjoy!

I love the holiday season! When September rolls around I am filled with great anticipation for fall weather, college football, and lots of food and family time. My family has never necessarily been traditional; I don’t think we’ve ever celebrated a holiday the same way twice, for that matter.

But I believe my love for this time of year stems from the heart of gratitude instilled in me by my parents from a young age. My parents always looked for ways to teach us the heart behind being thankful at Thanksgiving and remembering Jesus at Christmas time. So much so that we never believed in Santa!

That being said, one of my favorite holiday memories involved the entire family foregoing Christmas presents and simply writing each family member a letter. It gave us all a chance to express our love and gratitude for each person in such a special way. We were able to allow ourselves to be vulnerable and open to giving and receiving love in a way material possessions can’t convey. Even as a teenager, I knew that while presents were great, taking the time to value my parents and brothers through my thoughts and words was important.

To this day, I still have those letters and treasure being able to look back on those words of love and encouragement. I pray that now, as a parent myself, I can teach my own children the value of gratitude, and provide opportunities during these holiday seasons for them to learn to express that thankfulness to those around them.

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Crockpot Chicken and Dumplings

So easy and so delicious! A family favorite that even my two littles will eat!!

Ingredients:
1lb boneless/skinless chicken breasts
2 tablespoons unsalted butter
2 cans (10.5 oz) cream of chicken soup
1-2 cans chicken broth (depending on the consistency you like)
1 medium diced onion
1 large sliced carrot
3/4 bag frozen peas
Salt and pepper to taste
1/2 can large flaky biscuits (or more if you prefer!)

Directions:
Place thawed chicken in crockpot and top with butter, cream of chicken soup, broth, onion, carrot and salt/pepper.
Cook on high for 4hrs or low for 6-8.
Remove chicken, shred and return to crockpot.
Cut each biscuit into 9 small pieces, place in crockpot along with frozen peas.
Stir and cook on high for about 30 more minutes.
Enjoy!!

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Kendra Huckabee attends the Lubbock campus and serves in the college and youth ministry.