Broccoli and Cheese Soup

Yesterday, as I was getting my meals planned for the week, I realized I had failed to blog a very delicious Broccoli and Cheese Soup that my family absolutely loves.  I have some broccoli that I need to use that I got from Bountiful Baskets last week, which is how this soup landed its way onto our current menu.  This soup is a delicious blend of broccoli and cheese, and topped with some croutons, you will definitely find yourself going back for seconds!

PRINTER FRIENDLY VERSION
WHAT IT TAKES:
1 LB Velveeta Cheese
2 cans cream of chicken soup, undiluted
2 cups heavy whipping cream
1/3 cup milk
16 oz of frozen broccoli (thawed).  *you can also use fresh broccoli

OPTIONAL TOPPING:  Croutons

IT DOESN'T GET MUCH EASIER THAN THIS:
Mix all of the ingredients into the CrockPot.  Cook on low for 2 1/2-3 hours, stirring occasionally.  If soup seems too thick, you can add a little more milk to thin. Spoon into your favorite soup bowl, top with croutons if desired, and enjoy!

 

Broccoli and Cheese Soup

Game Day Glazed BBQ Meatballs

With the weekend just hours away, I wanted to share a quick, yummy and perfect Game Day food.  If your home is anything like ours, Friday night, Saturday, and most all day Sunday is centered around ESPN.  This Saturday is a huge Game Day in our home as our Murray State Racers, who are 20-0 and the only undefeated Division I college basketball team in the nation, are playing, as well as our #1 ranked Kentucky Wildcats!  Needless to say, our house will be loud and rowdy for most of the day, and nothing goes better with basketball and rowdy boys than Game Day Foods!

Printable Version
To make these meatballs you will need:
1 cup of a classic BBQ sauce.  (we prefer Jack Daniels sauce, but any will work)
1/4 cup Worcestershire sauce
1/4 cup molasses or honey
36 frozen meatballs, unthawed

Combine the BBQ sauce, Worcestershire and honey in a large skillet.  Heat to a boil.  Stir in meatballs. Simmer, covered, about 10 min, until meatballs are heated through.  Stir often.  Serve meatballs warm with party picks and enjoy your game!

TIP: This recipe can easily be doubled and can also be heated in a slow cooker.

LET'S GO RACERS!

LET'S GO CATS! BIG BLUE NATION #1.

MSU photo credit

UK photo credit

Game Day Glazed BBQ Meatballs

Homemade Applesauce ~ in the CrockPot!

I had several apples that needed to be used and after making and having such success with the Apple Butter last year, (which is something I find myself cooking every month now) I decided to try making applesauce....in the CrockPot!  Yummo!  A few weeks ago I ran across a delicious looking applesauce recipe posted by Gina's Skinny Recipes, so after tweaking it a bit and making a batch of this sauce, I don't think I will ever buy applesauce from the store again.  My kids are in love with it and I love the fact that I made it for them.  Plus, you home is filled with very delightful aromas for the six hours that the apples are cooking.  Awww...I love apples!

Printer Friendly Version

You will need:

8 medium apples 

1 strip of orange peel (a vegetable peeler is the easiest way to do this)

2 tsp of fresh squeezed orange juice

3 inch cinnamon stick

6 tsp light brown sugar

Making the Applesauce:

1.  Peel, core and slice the apples.

2.  Place the apples in the slow cooker.  Add the orange peel, cinnamon stick and brown sugar.

3.  Turn the CrockPot setting to low and cook for 6 hours.  Stir the apples occasionally.  After the apples have finished cooking, remove the cinnamon stick and orange peel and use a food processor to blend until smooth. 

4.  Let cool completely, place in a jar or air tight container and keep in the refrigerator.

Makes 3 cups.

Homemade Applesauce ~ in the CrockPot!

CrockPot Chicken Tortilla Soup

My favorite soup of all time is Chicken tortilla soup.  This particular recipe was derived from Miller's Musings and I was so excited to find it.  I have tried it at many different places, but in my opinion the kind you make at home is simply the best.  This soup is absolutely amazing and the fact that it is cooked in a CrockPot makes it even more yummy!  


The Ingredients:
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel 
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 package of Grill Mates Mojito Lime Marinade
shredded cheddar or mozzarella cheese
tortilla chips

MAKING IT:
Put chopped onion, beans, rotel, corn, chicken broth, water, and Mojito Lime spices in CrockPot and stir to mix. Put chicken on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken from soup and shred, if needed.  Return chicken to the slow cooker and stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, topped with some shredded cheddar cheese, spoon some soup over the tortilla chips, and top with additional shredded cheddar cheese if desired.  Absolutely delicious! 

Enjoy!

CrockPot Chicken Tortilla Soup

Wassail

Thanksgiving Day we made our first Wassail of the holiday season.  It is a delicious tradition in our house and the kids always look forward to it.  This year our 11 year old Collin prepared the Thanksgiving wassail and he did a terrific job.  It tasted just as wonderful as ever, maybe even a little bit sweeter, being made by such a sweet guy! :)

PRINTABLE VERSION
Ingredients:
1 gallon Apple Cider
1 tsp Whole Cloves
1 tsp Whole All spice
2 3" cinnamon sticks
2/3 cup sugar
orange studded with whole cloves

Mix all the ingredients together in a large pot or slow cooker (I prefer the slow cooker that way I can keep it on low and we can enjoy the hot cider throughout the day).  Bring to a boil. (In a slow cooker turn on high and in about an hour should be good and hot).  Reduce heat and let simmer.

Wassail

Crock Pot Potato Soup

I love the fact that on the weekends I can chop up a few ingredients and throw them into a pot that will cook my dinner for me, allowing me to have a day to clean, play or even nap (yeah, right!).  The Crock-Pot, what a fabulous invention!  ....and this soup, well it was DELICIOUS!

PRINTABLE VERSION
What you need for this fabulous soup:
6 large russet potatoes, peeled and diced
1 onion, chopped
3 cloves of garlic, minced
1 quart chicken broth
1/4 cup of butter, sliced
salt and pepper to taste
bread bowls (optional)
*1 cup heavy whipping cream
*1 cup shredded cheddar cheese

*wait to add these ingredients AFTER soup has finished cooking

Optional Toppings: shredded cheese, sour cream, bacon, chives

Making it:
1.  Wash, peel and cut up your potatoes and onion and put in your crock pot.
2.  Mince your garlic and add to the pot.
3.  Add broth, butter, salt and pepper to pot.
4.  Stir.
5.  Cook on high for 4 hours or low for 8 hours.
6.  After mixture has finished cooking, mash potatoes with potato masher.  (Soup will be lumpy)
7.  Add whipping cream and cheddar cheese and stir until blended.
8.  Place in bread bowl, if desired, and top with your favorite toppings!

Crock Pot Potato Soup

Crock Pot Apple Butter

Yes, it is AMAZING! This was my first attempt at making Apple Butter and I just felt so domesticated once I had finished it, not to mention my house smelled absolutely fantastic for the entire day!  The recipe I used was adapted from Crystal, at Money Saving Mom and not only did she share an amazing recipe, but also free printable labels for your containers.  So, don't forget to jump over there when your done and print those off!

The most time consuming part of this process was peeling and coring the apples.  Luckily my husband jumped in to core and cut the apples as I was peeling them, so this greatly sped up the process.  So, if you have an extra set of hands around, grab them and have them join in on the fun!  Plus, my philosophy is, if the recipe flops, and you had a helper, you can always put the blame on them!! Just kidding!  ;)

So here we go!

PRINTABLE VERSION
The ingredients:

• 6 pounds of large Red Delicious Apples, however any type will work.
• 3 Tablespoons vanilla extract.  
• 2 cups brown sugar
• 1 teaspoon ground cloves
• 3 teaspoons cinnamon 

Making it:
Peel, core, and slice apples in fourths. Put them in the crockpot with the vanilla and cook on low for 6-8 hours. Stir every few hours. Once apples are very, very tender, mash with a potato masher and stir in sugar and spices. Cook on low for another 5-6 hours, stirring occasionally.

Cool and pour into jars or an airtight container. Store in the refrigerator.

Crock Pot Apple Butter

Crock Pot Chili

Finally got moved into our house last week and FINALLY got our kitchen unpacked this weekend! YAY!  So, of course I cleaned up the crock pot and put her to use.  (isn't it insane how filthy your stuff looks once you unpack it).

Anyway, for my first crock pot meal this Fall I chose to do Chili.  It complemented the frost and cold weather here in Wyoming nicely.

PRINTABLE VERSION
This is what you use:
1 lb ground beef
1/2 yellow onion, finely chopped
1 1/2 tbsp. chili powder
1 tsp cumin
1/2 tbsp garlic, minced
1 (15 oz) can chili ready diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can dark red kidney beans
1 (15 oz) can chili beans
1 can water
1 tsp Worcestershire sauce
salt and pepper to taste

Optional toppings: Shredded cheese and sour cream

What you do:
In a skillet brown and crumble ground beef with onion and garlic over medium high heat until meat is completely done and onion is tender.  Drain excess grease and pour beef mixture into crock pot.  Add beans (do not rinse or drain), tomatoes, water, spices and Worcestershire sauce; mix thoroughly.  Add salt and pepper to taste.  Cover with lid and cook on low for 4-6 hours (the longer the better). Serve with optional toppings.

Crock Pot Chili

Slow Cooker Chocolate Cake

PRINT THIS RECIPE

Ingredients:

1 pkg. two layer chocolate cake mix

3 oz. pkg. instant chocolate pudding mix

4 eggs

1 cup water

2 cups sour cream

3/4 cup vegetable oil

3/4 cup semisweet chocolate chips

1/4 cup milk chocolate chips

Preparation:

Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.

Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings

This is a brilliant way to have dessert waiting on you when you get home after a long day.  I actually have made this before on a Sunday afternoon and cut the time in half, cooking it on high.  This warm cake topped with ice cream is absolutely amazing. 

Slow Cooker Chocolate Cake

Beef Stew with Gnocchi ~ Slow cooker

Beef Stew with gnocchi

PRINTABLE VERSION


What you need:
1 pound chuck steak, trimmed and cut into 1-inch pieces
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium-sized carrots, cut into 1/4 inch-thick coins
1 package (10 ounces) mushrooms, cleaned and quartered
2 cloves garlic, minced
1 pound frozen pearl onions
1 1/2 cups low-sodium beef broth
3/4 cup dry red wine
3/4 teaspoon dried thyme
1 package (17.5 ounces) gnocchi

How to Make it!:
1.  In a large bowl, toss together steak, flour and 1/4 teaspoon each salt and pepper. Place steak in slow cooker with carrots, mushrooms, garlic, onions, broth, red wine and 1/2 teaspoons thyme.  Cover and cook on HIGH for 5 hours or LOW for 7 hours.
2.  Remove lid and stir in remaining 1/4 teaspoon each salt and dried thyme and the gnocchi.  Cover and cook an additional 30 minutes or until gnocchi is tender.

This is one of the best stews I have ever made. The gnocchi adds a terrific flavor to the stew. The very first time I was buying ingredients for this recipe, I could not find frozen gnocchi at my grocery, so I found a recipe and made homemade gnocchi. I have since found gnocchi in the freezer section at my local grocery.  If you can't find it and decide to make it on your own, it is very simple to make and very tasty!!

Nutrition info:
322 calories
4 g fat
20 g protein
45 g carbs
4 g fiber
604 mg sodium

Beef Stew with Gnocchi ~ Slow cooker

Slow Cooker Tuscan Beef Stew



this stew is so delicious and makes a large amount.  i always plan on having left overs for the next evening, but there is never enough left after my family goes back for seconds....and thirds!

 makes: 8 (1-cup) servings
prep time: 15 minutes
cook time: 8 hours on LOW or 4 hours on HIGH

ingredients:
1 tablespoon mixed pickling spice (i usually buy McCormick)
2 pounds beef stew meat, trimmed and cut into 1 to 1/2 inch cubes (if there is a value pack available, which may be a little over 2 pounds, i go ahead and buy this)
1 medium onion, cut into medium wedges
4 carrots, cut into 1/2 inch slices
3 medium size potatoes, peeled and cubed
1 teaspoon rosemary leaves, crushed
1 teaspoon garlic powder
2 beef bouillon cubes
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon flour
8 slices day-old Italian bread, toasted

preparing it:
1.  Place the pickling spice in the center of a piece of cheesecloth or coffee filter.  Tie tightly with a long piece of string.
2.  Place beef cubes, onion, carrots, potatoes, crushed rosemary, garlic powder, and bouillon cubes to slow cooker.  Stir in tomatoes and wine.  Add pickling spice bundle. Cover.
3.  Cook 8 hours on LOW or 4  hours on HIGH.  Remove Pickling spice bundle.
4.  Thicken stew by mixing flour with 1 tablespoon water in medium bowl until smooth.  Stir in several tablespoons hot liquid from stew, then stir flour mixture into stew.  Cook and stir 2-3 minutes or until stew thickens slightly.  To serve, place 1 slice of bread in each bowl.  Spoon stew over bread.

tips: for best results, do not remove cover during cooking.

nutritional information:
Calories: 299
Fat: 7 grams
Fiber 3 grams
Protein: 32 grams
Carbs: 27 grams

again, this is a yummy stew that is easy to prepare, but just don't plan on having many left-overs!

enjoy!

Slow Cooker Tuscan Beef Stew

Slow Cooker Chicken Dressing

Who would have thought that you could make dressing in the slow cooker?

But you can, and it is Ridiculously Delicious!!

**I have a personal note on my recipe to cut the liquids in half.  I start off with one can of soup and one can of broth and then add the remaining cans as needed depending on the consistency that I desire.  I also make two pans of cornbread instead of one just in case I need it, as I am cooking for six people.  Any leftover cornbread I have, I serve with the meal.

PRINTABLE VERSION
Ingredients:

5 skinless, boneless chicken breast halves

1 (9 x 9) pan cornbread, cooled and crumbled

8 slices day-old bread, torn into small pieces

4 eggs, beaten

1 onion, chopped

2 stalks of celery, chopped

1 teaspoon, salt

1 teaspoon ground black pepper

2 teaspoons dried sage

2 (14.5 ounce) cans chicken broth

2 (10.75 ounce) cans condensed cream of chicken soup

2 tablespoons margarine

Directions:

1.  Place chicken in a pot with water to cover, and bring to a boil over medium heat.  Boil 20 minutes, or until cooked through.  Cool, and cut into pieces

2.  In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt and pepper, sage, chicken broth, and chicken soup.  Stir until well blended.  Dot with margarine.

3.  Before placing the lid on the slow cooker, lay a paper towel over the opening of the pot and then place the lid.  This will keep moisture from dripping down off the lid into the dressing and making it soggy.

4.  Cook on Low for 3 to 4 hours.  Remove lid, and fluff with fork.  Let rest 15 minutes before serving.

Fabulous dinner for the family.

Enjoy!

Slow Cooker Chicken Dressing

Slow Cooker Cheeseburger Meatloaf

what you need!

2 lb. ground beef

1 pkg. (6 oz) Stove Top stuffing mix for chicken

1/2 cup water

2 eggs, beaten

1 onion, chopped

1/2 cup ketchup

1/4 cup yellow mustard

1 tsp garlic powder

1 tsp Italian seasoning

1 tsp seasoning salt

1 tsp black pepper

dash of Worcestershire sauce

1 tsp Hamburger seasoning (optional)

4 Kraft singles

how to make it!

MIX: all ingredients EXCEPT cheese singles, just until blended.  Fold 2 (30-inch-long) pieces of foil lengthwise in half twice.  Crisscross pieces on work surface.  Top with meat mixture; shape into 8-inch round loaf.

USE:  foil handles to gently lower meatloaf into slow cooker, letting ends of foil hang over top edge of cooker; cover with lid.

COOK:  on HIGH 4 hours or until meatloaf is done (160 F).  Top with singles.  Let stand, covered, 5 min, or until Singles are melted.  Use foil handles to remove meatloaf from slow cooker before slicing to serve.

This is a really great meal that is easy to throw together and quick to cook.  The kids love it, and that is always a plus.

Enjoy!

Slow Cooker Cheeseburger Meatloaf

Baked Slow Cooker Chicken

The Must Haves:
1 (2-3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
injectable liquid marinade (optional)

The How To:
1.  Wad three pieces of aluminum foil into 3 to 4 inch balls and place them in the bottom of the slow cooker.
2.  Rinse the chicken, inside and out, under cold running water.   Pat dry with paper towels.  Season the chicken with salt, pepper and paprika.  If desired, inject the bird with liquid marinade. 
3.  Place bird in a baking dish and brown on Low broil before putting into the slow cooker.  (Be careful not to burn.) 
4.  After bird is browned place it in the slow cooker on top of the crumbled aluminum foil.
5.  Cook on high for 4 hours or until the chicken is no longer pink and the juices run clear.


** I added some additional spices to my salt, pepper, paprika rub to add more flavor to the bird and I also basted the bird throughout the cooking process.  Very yummy, cheap and easy!

Enjoy!

Baked Slow Cooker Chicken

Barbecue Ribs ~ slow cooked

the stuff you need to make it:
4 pounds pork country style ribs
salt and pepper to taste
1 cup of ketchup
2 cups of BBQ sauce (we prefer Stubbs)
1/2 cup packed brown sugar
4 tablespoons red wine vinegar
2 teaspoons dried oregano (italian seasoning works if you don't have oregano)
2 teaspoons Worcestershire sauce
1 dash of hot sauce

how to make it:
1. Preheat oven to 400 degrees F.
2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3. In a medium bowl, mix together the ketchup, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
4. Cover, and cook on Low for 6-8 hours or until ribs are tender.

*option: after cooking in slow cooker i remove the ribs and place back into a shallow baking pan and place under the broiler on low for a few minutes to carmelize them before serving.

These ribs are delicious and a regular
Sunday dinner in our house.
Hope your family loves them as much as mine does!

Enjoy!

Nutrition info:

Servings:8

calories: 498

Total Fat: 29.7

Total Carbs: 33 g

Fiber: 0.8g

Protien: 26 g

Sodium: 1245 mg

Cholesterol: 117 mg

Barbecue Ribs ~ slow cooked

Tex-Mex Chicken

what it takes:

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 Tbsp. flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups Thick 'N Chunky salsa
1 cup mexican style shredded Four Cheese

how to make it:

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese.

this is a very healthy, very tasty meal.  i also serve this over white instant rice.  very easy to throw together sunday morning before church and your sunday afternoon lunch dilemma is solved.

Enjoy!   

Tex-Mex Chicken

Cinnamon Apples ~ Slow Cooker Style

PRINT THIS RECIPE

Ingredients:
6-8 apples - cored and sliced
1/2 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup whole milk

Directions:
1.Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon and nutmeg. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into slow cooker. Pour milk evenly over apple mixture.
2.Cook in slow cooker until desired tenderness. I usually cook for approximately 1 hour on high and then switch to low for about another hour and a half to two hours.

Alternate:
These apples can also be baked in the oven on 350 degrees for approximately an hour and a half, or until bubbly and soft, in a 2 quart, greased casserole dish.
These are a perfect side to any breakfast or dinner dish.

Probably my favorite cinnamon apple recipe.

Cinnamon Apples ~ Slow Cooker Style