Saturday, November 26, 2011
I got a new crockpot and a Taste of Home Crockpot cookbook for my birthday recently. Yesterday was a total soup day, so I tried this since we had all the ingredients on hand. I wondered if this soup would be bland, but I was pleasantly surprised. It was sooooooo good. We of course topped it with some shredded cheddar cheese as well!
8 c diced potatoes (we left the skins on)
1/3 c chopped onion
3 (14 oz) cans chicken broth
1 can (10 oz) cream of chicken soup
1/4 tsp pepper
1 (8 oz)cream cheese (cubed)
1/2 pound bacon (cooked and crumbled)
shredded cheddar cheese to top, if you'd like
In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. We topped our bowls with some shredded cheddar!
Tuesday, November 15, 2011
These pork chops were delicious. Should have made more because both of the girls ate their fair share. (Usually, we only make 2 to 3 servings and the girls share with us since they aren't huge meat eaters. I only made two (large)chops and it simply wasn't enough.) This recipe came from a family at church.
4 loin pork chops
1/2 tsp sugar
1/2 tsp ground ginger (I used fresh ginger)
1/2 c soy sauce
2 tsp lemon juice
2 cloves garlic, crushed (I used refrigerated minced)
Combine all marinade ingredients and soak the pork chops for at least 4 hours. Broil for 20 minutes or until done. Also great on the grill.
Monday, November 14, 2011
These potatoes were awesome! And the "make ahead" factor makes them even more appealing. I made them for Ellie's bday. I try to find all "make ahead" recipes and cook the day before. That way, my house/kitchen is nice and clean on the actual day!
These came from "Taste of Home" magazine, Feb/March 2011.
3 lbs potatoes (about 9 medium) peeled and cubed
1 (8oz) pkg cream cheese, softened
1/2 c sour cream
1/2 c butter, cubed
1/4 c 2% milk (I still used skim)
1 1/2 tsp onion powder (I omitted)
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
6 bacon strips, chopped
1 c shredded cheddar cheese
3 green onions, chopped
Place potatoes in boiling water and cook until tender.
Mash potatoes with cream cheese, sour cream and butter. Stir in milk and seasonings.
In a small skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels with a slotted spoon; drain.
Transfer potato mixture to a greased 13 X 9 in baking dish; sprinkle with cheese, onions and bacon. Cover and refrigerate until ready to use.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40 to 50 minutes or until heated through.
Thursday, November 3, 2011
These are super easy...and delicious. I got these from a MOPS cookbook. We even made them with a group of 20 preschoolers! (And surprisingly, everyone tried them. More surprisingly, all but a few LOVED them!) Such an easy, fun, fall treat.
1 Spice Cake box mix
1 can pumpkin
1 c chocolate chips
Disregard preparation instructions on cake mix box and ONLY add the can of pumpkin to the dry mix. (This was a perk for me, as I have mentioned before that we have an egg allergy in our family...)
Once cake mix and pumpkin are nicely blended together, stir in 1 c chocolate chips. (We used milk chocolate chips, but I think semi-sweet would be better, personally.)
Bake at 350 degrees for about 25 minutes.