Category Archives: Recipes

Southwest Crockpot Soup

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For dinner tonight, I made this recipe that I found on pinterest. It was easy and delicious!  Great soup for a cold winter day!
Crockpot Southwest Chicken Soup
Southwest Crockpot Soup

1 can of rotel
1 can of corn
1 can of black beans (drained & rinsed)
2 frozen chicken breasts
8 oz cream cheese
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
shredded cheddar

Put all ingredients except cheese in crock pot and cook 6-8 hours on low. Shred chicken. Serve with cheese and enjoy!

You can also cook this on high for 3-4 hours, but don’t add the cream cheese until the last hour.

Gingerbread Trifle

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For Christmas I made a Gingerbread cake and it was good, but kind of got lost in all the goodies and food that we had been eating.  So a couple of days after Christmas with over half the cake left, I cut it in pieces and stuck it in the freezer.

This weekend, Chad’s parents came over to visit Maria after her tonsilectomy and it was his mom’s birthday, so instead of cake, we made a trifle and used the Gingerbread cake from the freezer!  How about that?! I wasn’t sure about the flavors of gingerbread and raspberries, but it was excellent!  I highly recommend!

Grandma's Birthday Trifle

Gingerbread Trifle

FOR THE VANILLA CUSTARD:
9 large eggs
3/4 cup sugar and
1/4 cup flour
3 cups whole milk
1 1/4 teaspoons vanilla extract
FOR THE FILLING AND GARNISH:
3 (12-ounce) packages frozen unsweetened raspberries, thawed and drained
1 cup chilled heavy cream
3 tablespoons sugar and
2 teaspoons confectioners’ sugar
1/2 pint fresh raspberries
AND
Gingerbread – a 9×9 or 9″ round cake.

Make the Custard:
Divide the egg yolks and whites by carefully tipping each yolk back and forth between the shell halves, letting the whites spill into a bowl. Place the yolks in a separate bowl. In a large bowl with an electric mixer set on medium-high speed, beat the yolks and sugar until the mixture is pale yellow and thick, about 2 to 3 minutes. Reduce the speed to low and beat in the flour.

In a medium saucepan, bring the milk to a boil. Slowly pour half the milk into the egg mixture and beat until blended then pour the mixture into the remaining milk in the pan. Over medium heat, bring the ingredients to a boil while whisking constantly. Allow the custard to boil for 1 minute as you continue to whisk. Remove the pan from the heat and stir in the vanilla.

Let the custard cool slightly, then cover its surface with a piece of plastic wrap to prevent a skin from forming. Let the custard cool completely, then refrigerate it until ready to use (up to three days).

Assemble the Trifle:
In a medium bowl, toss the thawed raspberries and sugar. Cut the cake into cubes.

Arrange a layer of cake over the bottom of a 2 1/2-quart bowl. Spoon and spread 3/4 cup of the raspberry mixture over the cake, then top the fruit with 1 cup of custard. Repeat the layering 2-3 more times depending on the size of your bowl with the remaining ingredients. Cover the bowl with plastic wrap and refrigerate it for at least 3 hours to let the flavors meld (the dessert can be stored overnight).

Before serving, make the whipped cream. In a medium bowl with an electric mixer on medium-high speed, whip the cream with the confectioners’ sugar until soft peaks form, about 3 minutes. Use a spatula to spread the whipped cream on top of the trifle, and garnish it with the fresh raspberries.

Easy Crockpot Potato Soup

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I found this recipe via pinterest.  Looked easy and delicious.  I finally made it today and it was exactly that! Easy and delicious! The only thing I did differently, was use my immersion blender prior to adding the cream cheese to mash the potatoes up a little.

Easy Crockpot Potato Soup

Easy Crockpot Potato Soup

1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese (not fat free)

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, use immersion blender to blend potatoes if needed. Add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon, green onions…

Printable Recipe Card:
Easy Crockpot Potato Soup

Oven Baked Caramel French Toast

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This is our new Christmas brunch Tradition. so yummy!  But filling!

I started with this recipe found at allrecipes.com, but then made some changes based on reviews.  Reduced the amount of eggs and bread, flipped it out of the pan and didn’t make a 2nd batch of caramel.

Oven Baked Caramel French Toast

1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1/2 cup chopped pecans
6-8 slices French or Italian-style bread
5 eggs
1 cup milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt

  1. In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
  2. Pour sauce into a 9×13 inch baking dish (I used an 11″ round stone baker) and sprinkle with pecans. Place bread on top of the sauce.
  3. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
  4. The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. (I left it covered for the first 25 min of baking) Flip out onto platter to serve.
Printable Recipe Card:
Oven Baked Caramel French Toast

Autumn Risotto with Chicken & Cranberries

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I had a Pampered Chef party in November and was able to get the Deep Dish Covered Baker at a fabulous price! I haven’t used it much, but tonight, I made this great recipe for Autumn Risotto with Chicken & Cranberries – YUMMM!!! Did I mention I made this in the Microwave!??

We loved it. And when I say “we”, I mean Chad & I. Maria doesn’t try much when she is tired. And Charlie only ate one bowl. (This kid is a machine eater lately, and only one bowl, is not even close to what he does with cereal or anything with cheese!)

OK. so here is the recipe, with my modifications.  I did not add Almonds as it makes me all itchy. I used turkey instead of chicken, because I had some in the freezer from Thanksgiving. I did not have parsley, so did not use it. And used all chicken stock, instead of some wine.  But if you like any or all of those things, then reference the original recipe. AND if you don’t have a Deep Dish Covered Baker, then I would suggest a nice glass dish with a top on it.

Autumn Risotto wih Turkey and Cranberries

Autumn Risotto with Chicken & Cranberries

1 cup sweetened dried cranberries
2 cups hot water
1 medium onion
1 cup uncooked Arborio rice
1 tbsp olive oil
2 3/4 cups chicken stock
3/4 cup dry white wine such as Chardonnay
1/2 tsp each salt and coarsely ground black pepper
1/2 cup blanched slivered almonds
2 stalks celery
2 oz cream cheese
2 cups diced cooked chicken or turkey breasts
1/4 cup finely chopped fresh parsley (optional)

  1. Combine cranberries and hot water; set aside. Coarsely chop onion. Combine onion, rice and oil in Deep Covered Baker and stir. Microwave, uncovered, on HIGH 2-4 minutes or until onion is translucent. Add stock, wine, salt and black pepper; microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through.
  2. Meanwhile, toast almonds in Sauté Pan over medium heat 5-7 minutes or until golden brown, stirring frequently. Remove from heat. Slice celery. Cut cream cheese into cubes. Drain cranberries; set aside. Carefully remove baker from microwave. Add chicken and celery; stir. Microwave, covered, on HIGH 3-5 minutes or until rice is tender and risotto appears creamy.
  3. Carefully remove baker from microwave. Add cream cheese and almonds; stir until cheese is fully incorporated. Fold in cranberries. Garnish with parsley, if desired.

Yield: 6 servings (about 6½ cups)
Autumn Risotto with Chicken & Cranberries

Baked Chicken and Acorn Squash Recipe

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I finally Sarah this weekend and got my homegrown squash that her brother grew.  So today, I set out to find a new squash recipe, and found this from Taste of Home.  I used boneless, skinless chicken breast, because that is what I had on hand. Although I think next time I would use boneless skinless thighs, for a littler moister meat.  But it was good!

I also drizzled honey over the top, based on another user’s review.  We liked it. Maria loved the warm peaches, which I mashed into her squash, to get her to clean her plate. I served this with rice.

Baked Chicken and Acorn Squash Recipe

2 small acorn squash (1-1/4 pounds)
2 to 4 garlic cloves, minced
2 tablespoons oil, divided
4 chicken drumsticks (4 ounces each)
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
1/4 cup packed brown sugar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt
honey
1 can (15-1/4 ounces) sliced peaches, undrained

  1. Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil.
  2. In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Drizzle with honey. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice.
  3. Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a meat thermometer reads 170°. Yield: 4 servings.

 

Cheesy Chicken and Rice Bake

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Yummmm…  this was delicious! I found this recipe via pinterest.  Followed it pretty much exactly.  I used sour cream instead of Greek yogurt (since I ordered my groceries delivered last week and the Greek yogurt choices were limited).  I also used precooked chicken and made the rice 2 days before when I was prepping another meal.  I then put it all together the night before.  Yummy!  The kids weren’t so sure about it, but I will keep trying! (oh, and I omitted the cilantro – I am not a fan…)

Cheesy Chicken and Rice Bake

2 whole Boneless, Skinless Chicken Breasts
4 cups Cooked Brown Rice
¾ cups Frozen Corn
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream)
4 ounces, fluid Can Green Chilis
½ cups Salsa
1 cup Low-fat Cheddar Cheese, Plus More For Topping
2 Tablespoons Fresh Cilantro For Garnish

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

 

Crockpot Apple Crisp

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I bought some apples this weekend.  And first I was thinking applesauce in the crockpot, but then I realized I didn’t allow for enough time, so then I went to apple crisp in the crockpot.  Only after I had it all ready, did I realize it’s not hard to make apple crisp in the oven.  But this was good and it made the house smell wonderful for 2+ hours while it was cooking.  The flavors were great too. I loved the subtle ginger & lemon flavors.

I did make one modification to the recipe I started with.  After mixing up the topping, I realized it didn’t look crunchy (because I had omitted the nuts) so I mixed in a cup of oatmeal.  And after I had it cooking away, I read the reviews and found many others had done this too!  One review mentioned this would be great for a potluck at work, the whole office could smell it cooking and it could be served warm!
Crockpot Apple Crisp
this is the leftovers, because I was so excited to eat, I forgot to photograph before putting this away.

Crockpot Apple Crisp

1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter, cut into pieces
1 cup oatmeal
1 cup chopped walnuts

1/3 cup white sugar, or to taste
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 cups apples – peeled, cored and chopped
2 tablespoons lemon juice

  1. Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
  2. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

Hootenanny

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yum yum yum!  I found this pin for a Hootenanny (an oven pancake) a few weeks ago.  I’ve never heard it called a Hootenanny before, but I have heard it called a Pannekoeken.   I googled the recipe and everything I found was pretty consistent, so here is how I made it. And it was good. Kind of tastes like a big popover! And so much easier than pancakes
Hootenanny

Hootenanny

1 stick butter
6 eggs
1 cup milk
1/4 tsp salt
1 cup flour

Preheat oven to 425 degrees.  While oven is preheating, put stick of butter in 9×13″ pan and place in oven to melt.  Whisk eggs, milk & salt together until frothy.  Add flour.

Pour in pan with melted butter. Bake for 25-30 minutes.  Serve with syrup or jam.

Egg Muffins

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I made some yummy egg muffins for breakfast.  The Recipe was from Anna Berman of Snacking in the Kitchen for Broccoli and Italian Sausage Egg Muffins

I made some slight variation of fillings & seasonings:

Batch 1 – instead of salt & pepper I substituted dried oregano

Batch 2 – instead of broccoli, I substituted cauliflower (less noticeable by picky eaters!) instead of sausage – deli ham & turkey. instead of parmesan – shredded cheddar. instead of salt & pepper – dried oregano & dried mustard.

I did have some trouble with the eggs sticking to the pan. I may invest in a silicone pan before doing this again, or a lot more butter!