Slow Cooked Cheesy Potato Soup

1 bag (32 oz) frozen  diced hash brown potatoes, thawed

1/2 cup chopped onion

1/2  cup sliced celery

3 Cups chicken broth

1 cup water

3 tablespoons all-purpose flour

1 cup whole milk or half and half

2 C shredded Cheddar cheese

1/4 cup real bacon pieces

4 medium green onions, sliced (1/4 cup)

salt and pepper to taste

1.In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

2 Cover; cook on Low heat setting 6 to 7 hours.

3 In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.

4.Stir in cheese until melted. Add bacon and green onions mix well. Sprinkle with salt and pepper.

* This was really good soup I loved that you just use hash browns but they totally end up tasting like you peeled and boiled real potato's. It saves so much time and the soup has great flavor I will for sure make this again I give it a 4 1/2

Nutella Swirl Banana Bread

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe banana
1/3 cup sour cream
1 tsp. vanilla extract
3/4 cup Nutella

1.Preheat oven to 350 degrees .
2.Whisk together flour, baking soda & salt. Set aside.
3.In a mixing bowl, beat together the sugar and butter. Add the eggs and mix well. Add banana, sour cream and vanilla; beat until blended. Next, blend in the flour mixture until just incorporated.

4.Microwave the Nutella for about 15-20 seconds until soft. Add 1 cup of the banana bread batter to the Nutella and stir together.

5.Take turns spooning the nutella batter and the plain banana batter into the loaf pans.  (use large pans and not the mini pans that I used unless you use about 3-4 mini loaf pans I had to much batter in mine lol)

6.Bake the batter for 60 minutes, or until toothpick inserted into the center comes out clean.


* This was yummy bread my boys loved it and my baby ate almost a whole loaf himself thru out the day :) Its a nice change for the regular banana bread. I give it a 4

Caribbean Spiced Slow Cooked Ribs

3 lb bone in Pork loin back ribs ( I got the extra meaty kind)
2 tablespoons Dried minced onion
1 teaspoon Ground mustard
1 teaspoon Crushed red pepper flakes
1/2 teaspoon Ground allspice
1/2 teaspoon Ground cinnamon
1/2 teaspoon Garlic powder
1 Medium onion, sliced
1/2 cup Water
1 1/2 cups Barbecue sauce (I used bulls eye original)

1. Spray inside of 5- to 6-quart slow cooker with cooking spray.
2.In small bowl, mix dried minced onion, mustard, red pepper, allspice, cinnamon and garlic powder. Rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and sliced onion in slow cooker. Pour water over ribs.

3. Cover; cook on Low heat setting 8 to 9 hours.
4. Remove ribs from cooker; drain and discard liquid from cooker. Pour barbecue sauce into shallow bowl; dip ribs into sauce. Return ribs to cooker. Pour any remaining sauce over ribs.

5. Cover; cook on Low heat setting 1 hour longer.

* These were amazing!! And the whole family loved them. My husband said that we are now having rib Sunday's and eating them every week lol. I don't know if I could eat them every week but I probably could at least once a month. They were so good and so easy to make. You for sure need make these tonight lol I of course give these a 5

Creamy Italian pasta with crunchy chicken

3 large chicken breasts (pounded thin)
2 1/2  C corn flakes
1/2 C flour
1/4 tsp salt
1/2 C milk
6 T olive oil 
1  16 oz package bowtie noodles

Sauce:
1   10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
1 can cream of chicken soup
1 C chicken broth
3/4 C milk 
fresh parsley, chopped (optional)
  
1. In a small food processor crush the corn flakes into crumbs. 
2. In a bowl mix the 1/4 t salt to the 1/2 C flour. Stir to combine. 
3. Place the flour, milk and crushed cornflakes each into their own separate bowls.
4. Dredge the chicken in the flour. Be sure it gets covered on both sides. 
5. Dredge each piece in the milk and then immediately into the corn flake crumbs. Again, be sure both sides are covered well. 
6. Add the olive oil to a hot skillet. 
7. Start cooking your noodles8. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....
or until the underside of each piece is nice and golden brown. Turn the pieces over.
8. Cover the pan and reduce the heat to medium.  Let the chicken cook for about 7 more minutes,or internal temp of 180. being careful not to burn the bottoms. 

9. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.  
 

 10. Into the same pan pour your broth. Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.

 11. Serve over your cooked pasta and chicken. Garnish with chopped parsley if you choose


* I thought that this pasta was really good. It makes a ton of sauce so you can easily half the sauce and still be fine. But it had really good flavor to it. It was pretty simple to throw together and everyone loved it I give it a 4

Unstuffed Pepper Skillet

1 pound ground beef
1 clove garlic
1/2 onion, diced
2 carrots, diced
2-3 large green peppers, cut into chunks
Salt & pepper, to taste
1 15 oz. can tomato sauce
1/3 c. water
1 t. Italian seasoning
1/2 t. cumin
2 1/2 c. fully cooked rice

1. Brown ground beef ,garlic,and onions in a large skillet. Drain. Add carrots and green peppers. Season with salt and pepper to taste. Cook for 2-3 minutes. You want the peppers to stay somewhat crunchy.

2. Stir in tomato sauce, water, Italian seasoning and cumin. Bring to a slow boil, reduce heat and simmer for 10-15 minutes.

 Stir in cooked rice until heated through. Top with shredded mozzarella cheese. 

* This was a quick easy dinner and a good way to use up those green peppers. My husband was not a huge fan cuz he doesn't really like green peppers but everyone else liked it. I would give it a 4 on the scale

Cookies N Cream Chocolate Chip Cookies

3/4 Cup Butter Flavored Crisco
1 1/4 Cup Brown Sugar
2 Tbs Milk
1 Ts Vanilla
1 Egg
1 Tsp Salt
3/4 Tsp Baking Soda
2 Cups flour
3/4 Cup Chocolate Chips
3/4-1 Cup Chopped Cookies N Creme Candy Bars

Preheat the oven to 375

1.In the bowl of a standing mixer, add the shortening and brown sugar. Mix on medium speed until smooth.

2.Add the milk, vanilla, and egg and mix again until smooth.

3.In a separate bowl, mix together the dry ingredients so that when you add them to the cookie dough they get well incorporated. Add the dry ingredients to the wet ingredients and mix until the dough comes together. Remove the bowl and use a large wooden spoon to stir in the chocolate chips and candy bars.

4.Place by heaping tablespoons onto a parchment lined baking sheet and bake for 9-10 min. Remove from the oven to cool for a couple min on a cooling rack

I got this recipe from ohsweetbasil.com she has a great blog be sure to check her out :)

This recipe makes about 3 dozen average size cookies.

* These were great cookies I loved that they have a little white chocolate flavor but it didn't overpower the flavor of the cookie. Its a great way to use up any leftover cookies and creme candy bars you might have around the house. Mine were still from Christmas lol I give these a 4 on the scale.

Taco Noodle Skillet

This pic is from the betty crocker website thats why it has wagon wheel noodles :) All my final pics were blurry.

1/2  lb lean ground beef

1 T taco seasoning mix
2 1/4 cups water
1 1/2 cups uncooked small pasta
1 1/2 cups frozen corn
1 can (15 oz) kidney beans or pinto beans, drained, rinsed  (I used one of each)
1 medium tomato, chopped (3/4 cup)   (I used a can of rotel drained)
1/2 cup sour cream
1 cup shredded Cheddar cheese

1.In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain.

2 .Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.

3 Stir in sour cream. Remove from heat. Cover; let stand 2 to 3 minutes or until cheese is melted.

* This was a great and filling dish it reminded me of a homemade hamburger helper and I love that you make it all in the same pan. I give it a 4 on the scale.

Olive Garden Breadsticks

1 1/2 cups warm water (between 110 - 120 degrees F)
1 package active dry yeast
4 1/4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon salt 

1.In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes. Mixture should be frothy. In separate bowl, combine flour and salt. 
2.Add to yeast mixture. Add melted butter. Mix with paddle attachment until fully combined.
3.Knead dough for a few minutes just until dough is smooth. Do not overknead!

4.Grease a cookie sheet. Pull off pieces of dough and roll out into strips. 

 5.Cover the dough and let sit in a warm place for 45 minutes to an hour.

6.Preheat your oven to 400 degrees . In microwave, combine the following:


1 stick unsalted butter ( I used unsalted)
2 teaspoons garlic powder
1 teaspoons salt

1.After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture

2.Then continue to bake. Bake for 5-8 more minutes.
3.Immediately upon removal from the oven brush the other half of the butter on the sticks.
4.Allow to cool for a few minutes before eating.

* These were so yummy and really did taste like Olive Garden Bread sticks. I was in a hurry so I made mine a little big but this recipe probably makes about 12-15 bread sticks depending on size. I will for sure be making these again on our next Italian night.. I give them a 5

Chicken Dijon Shepherds Pie

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces

1 1/2 cup coarsely chopped onions

2 cups frozen mixed vegetables (from 1-lb bag)

1 jar (12 oz) chicken gravy

1/2  cup milk

1 tablespoon Dijon mustard

1/4  teaspoon dried thyme

Topping

1 1/2 cups water

1 cup milk

1/2  cup sour cream

3/4  teaspoon garlic salt

2 1/4 cups plain mashed potato mix (dry)

 Paprika

1.Heat oven to 350°F. cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.

2 Stir in remaining filling ingredients. Spoon into ungreased 8-inch square (2-quart) glass baking dish.

3 In 2-quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika.

4.Spoon topping over chicken mixture; sprinkle with paprika.

5 Bake uncovered 25 to 30 minutes or until bubbly.

* I thought that this was pretty good my husband liked it more then I did. I don't know what it was about it that didn't make it great but it just wasn't there. I think if you added a few more spices and maybe some cheese it would help alot.So it worked for a quick dinner and something different but I probably wont be making it again. I give it a 3 1/2

Mexican Shells and Cheese

2 1/4 cups small shell pasta
3T butter
3T flour
2Cups milk
1/3 cup green onions
1 4oz can green chilis
1T taco seasoning
2 Cup Mexican shredded cheese

Topping
1T butter
1/2 T taco seasoning
1/2 Cup plain bread crumbs

1.Heat oven to 375 spray a 8x8 inch pan with nonstick spray. Cook pasta until desired doneness and drain.
2.In a pan melt butter add the flour cook 1-2 min until bubbly add milk slowly stirring until boils and thickens. Add onion,chilis and 1T taco seasoning.

3.Add pasta to the sauce and mix well. Pour half the mixture in the pan and top with cheese and remaining noodles.
4. Mix together the topping ingredients and sprinkle over noodles in pan.

5. Bake 25-30 min or until hot and bubbly and the breadcrumbs are brown.

* This was a good side dish for Mexican food it had just enough spice to it but did not over power it. My son loved it and went back for thirds lol I am sure that I will be making this again I give it a 4 on the scale.

Cherry Cordial Cupcakes

 24 chocolate cupcakes of your choice. (I used a devils food cake box mix)

 Frosting:
2 sticks of butter (softened)
4 T. of juice from a jar of maraschino cherries
4 c. of powdered sugar
1 t. of vanilla

1. Mix together the butter until smooth add the 4t Cherry juice and vanilla beat for about a minute. 
2.Chop up about half of the cherries (about 10, more or less depending on your preference), and mix for about a minute or so until medium.

3.Pipe the frosting high on top the cupcakes, and then  place them in the refrigerator until chilled.About an hour.

4.Melt Almond Bark in a bowl until smooth and dip each cupcake into the chocolate 2/3 the way up the frosting. Top with a chocolate covered cherry. And place in the fridge again about 15-20 min to set up.

*" I love Cherry Cordials, all 99 cents of them" lol when I saw this statement on christyrobbins.blogspot.com I knew this was my recipe. I also love Cherry Cordial cookies that only come out at Valentines. I have to make myself walk away from them at the store cuz I know that if I buy them I will pretty much eat the whole box in the week lol So I was so excited when I saw these. And they did not disappoint. They were so yummy and I will be making them for many valentines to come I am sure :) And whats even better is that it doesn't have to be valentines time to have delicious cherry cordials. Wait maybe this is not a good thing lol I give these a 5 on the scale.

Overnight Chicken Enchilada Bake

 

 1 -lb. boneless skinless chicken breast halves, cut into thin bite-sized pieces

1 -10 3/4-oz.can condensed cream of chicken soup

1 -8-oz. container sour cream

1 -4.5-oz. can Chopped Green Chiles

2 -10-oz. cans Enchilada Sauce ( I used one medium and one mild can)

12- 6-inch corn tortillas, quartered

 2 cups shredded Cheddar cheese

1/4 cup sliced green onions

 

1.Spray 13x9-inch  glass baking dish. Heat large nonstick skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center, stirring frequently. Remove from heat. Stir in soup, sour cream and chiles. 

 

2 Spread 1/4 cup of the enchilada sauce in sprayed baking dish. Arrange half of the tortilla pieces over sauce, overlapping as necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas. Spread half of chicken mixture over sauce. Top with 1 cup of the cheese. Repeat layers, starting with tortilla pieces. Cover tightly with foil. Refrigerate at least 8 hours or overnight.  

 

3 Heat oven to 375°F. Bake covered 30 minutes. Uncover baking dish; bake an additional 20 to 25 minutes or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions.

 

* I loved that I could make this in advance and not have to worry about making dinner. It tasted great and we all ate it up :) I think that if I made it again I would add some lettuce and maybe some tortilla chips to give it some crunch. I give it a 4 on the scale.

* This was great leftovers also on day two the casserole was not so runny and the flavors blended well.

Chocolate Strawberry Cheesecake Pancakes

Pancake mix (Box mix or homemade)
strawberries
cheesecake either homemade or store bought
chocolate syrup
whip cream


1.Make pancake mix according to package
2.Pour onto hot pan and top with 3-5 chunks of cheesecake. Depending on the size.

3.Flip over pancake when bubbles form all around the edges. And cook on other size until golden brown.

4.Cut up strawberries and place in bowl mix in a little sugar to suck out the juice and set aside.
5.Stack up hot pancakes and top with strawberries,chocolate syrup and whip cream. You can also add some strawberry syrup as well.


* These pancakes were so yummy my son kept asking me why we were having candy for breakfast lol. They were easy to make and the cheesecake flavor was just enough to know what it was but didn't take over the whole flavor. Try these out the next time you have some cheesecake laying around. I give them a 4 1/2