Creamy Potato Soup

Paula Deen Crockpot Potato Soup

I LOVE potato soup and I've tried many recipes, but usually they take a ton of time to cook the potatoes, let them cool, then slice and dice, and finally make a soup with them.

Well my friends....welcome to my favorite potato soup recipe yet!

This was SO easy and quick, just throw it all in the crock pot!

And unlike the other potato soup recipes out there, it wasn't heavy and didn't leave me feeling sick or like I ate too much.

It was just right! 

To make this you will need...

Ingredients:

1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)

2 (14 oz.) cans chicken broth

1 (10.75 oz.) can cream of chicken soup

1 Tbsp onion powder

1/3 tsp. ground black pepper

1 (8oz) package cream cheese (softened)

Garnish: minced green onion

Directions:

1. In a slow cooker, combine potatoes, broth, soup, onion powder, and pepper. 

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined. 

4. Garnish with green onion.

  

 You could even have a "toppings bar" at your party, letting your guests choose from all sorts of toppings for their soup...shredded cheese, chives, bacon bits, sour cream, etc. Then serve with crackers or bread. 

Source: Paula Deen

Stir Fry Marinade

My husband loves to make stir fry, so the other night he whipped up a marinade for the beef and chicken to sit in overnight.
He used things we just had on hand and kept it simple.
He used lemon, garlic, and soy sauce and then just added vegetables when cooking it.
I have to say it was my FAVORITE stir fry he's ever made!

All you need is:

2 lemons (juiced)

1 tsp minced garlic
1/2 cup soy
safflower oil (for cooking meat)

To Make:
Cut up chicken and beef into bite size pieces.
Place into container and mix up the 3 ingredients and let it all sit in a bowl with plastic wrap on top overnight in the fridge.


Then the next day when you go to cook, place some safflower oil in a wok and cook the chicken and beef.

Use safflower oil in another dish to cook the veggies- whatever you like.
We used tomatoes, broccoli, and peppers.
Cook until just about done and then add to meat mixture and throw it all in a bowl to serve it up.

It is Soooo good!
Serve it with flour tortillas or rice and you're good to go!

Crock Pot Turkey Breast

Crock Pot Turkey!

 
This recipe has been called the Turkey Breast of Wonder.

It is a crock pot recipe and not only do I love how easy it it, but it is really good.

Especially when you're craving some mashed potatoes, turkey, and stuffing (and it's not anywhere near Thanksgiving!)

My only recommendation is:

 Make sure you buy a turkey breast small enough to fit in your crock pot.

You will need:
1 (5-6 pound) turkey breast
1/2 C orange juice
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Lipton Onion Soup Mix
salt and pepper
 
1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. 

Set it on a pan, so you don't have juices running all over when you open up the bag. 

Cut a hole in the top of the bag and remove the packaging.

 Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one. 

2. Place the old bird in the crock pot. 

3. Pour yourself 1/2 cup of orange juice. 

Add one can whole berry Cranberry sauce and one package Lipton Onion Soup mix. 

4. Mix the ingredients together and pour them over the top of the bird. 

5. Sprinkle a bit of salt and pepper over the top. 

Cover the crock pot and cook on low for 8-9 hours,
or until a meat thermometer stuck into the center of the bird reads 180 degrees. 

6. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.

Source: www.jamiecooksitup.blogspot.com

Baked Ziti

Baked Ziti

I love baked pasta dishes.

There, I said it.

Something about the gooey cheese, the burn in my mouth from eating it too quickly, just everything.

I love it.

This recipe was everything you want Baked Ziti to be!

Ingredients

2 Tablespoons Olive Oil

3 cloves Garlic, Minced

1 pound Ground Beef

1 can (28 Ounce Can) Whole Tomatoes, With Juice

2 cans (14.5 Ounce) Tomato Sauce

2 teaspoons Italian Seasoning

½ teaspoons Red Pepper Flakes

Salt And Pepper, to taste

16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente

1 tub (15 Ounce) Whole Milk Ricotta Cheese

1-½ pound Mozzarella Cheese, Grated

½ cups Grated Parmesan Cheese

1 whole Egg

Preparation Instructions

Heat olive oil in a pot over medium heat.

 Add garlic and saute for several minutes, or until starting to soften. 

Add ground beef and cook until browned. 

Drain off fat, leaving a bit behind for flavor and moisture.

Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. 

Stir and simmer for 25 to 30 minutes. 

After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.

Preheat oven to 375 degrees.

In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. 

Stir together just a couple of times (do not mix completely).

Drain the pasta and rinse under cool water to stop the cooking and cool it down.

Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) 

Add the cooled meat sauce and toss to combine.

Add half the coated pasta to a large casserole dish or lasagna dish. 

Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. 

Repeat with another layer of the coated pasta, the sauce, and the mozzarella.

Bake for 20 minutes, or until bubbling. 

Remove from oven and let stand 5 minutes before serving.

Tequila Lime Chicken

This recipe comes from my favorite Pioneer Woman, Ree Drummond.

It is super easy to make and I marinated it overnight to give it added flavor.

I served it up with baked potatoes and corn and it was a hit!

Ingredients

• 4 limes
• 1 cup tequila
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 5 cloves garlic
• 1 jalapeno, sliced
• 1/2 bunch chopped fresh cilantro
• 12 boneless, skinless chicken breasts
• 2 cups grated Monterey Jack

Directions

Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and cilantro. Blend the mixture until totally combined. Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.

Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side.

Melt the Monterey Jack over the top of the sliced chicken breasts.

Slice the chicken and serve it on a plate topped with the sides.

Source: Pioneer Woman Ree Drummond

Baked Apple Cider Doughnut Holes

Baked Apple Cider Doughnut Holes

I made these this past fall and they were the perfect little snack to just pop in your mouth and go.

They had great flavor and I love how the cinnamon/sugar mixture makes them pop.

My husband was LOVING these!

They are also perfect for a party or potluck!

You will need:

2 cups flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

2 teaspoons cinnamon

1 large egg

2/3 cup brown sugar

1/2 cup apple butter

1 tsp vanilla extract

1/3 cup honey

1/3 cup apple cider

1/3 cup plain yogurt 

2 Tbsp canola oil

canola cooking spray

2 Tbsp unsalted butter

1/4 cup sugar

1 Tbsp cinnamon

Instructions:

    Preheat oven to 400 degrees and spray a mini muffin pan with cooking spray. 

    In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon( 2 tsp). 

     In another large bowl, whisk together the egg, brown sugar, apple butter, vanilla extract, honey, apple cider, yogurt, and canola oil. Pour the wet ingredients into the dry ingredient mixture and whisk until just incorporated. Don't over-mix - a few lumps are okay. 

     Using a tablespoon or cookie scoop, fill a 24-hole mini muffin pan with the batter; fill each hole only 3/4 of the way, or you'll end up with huge mini muffins.

 Bake for approximately 10-12 minutes and cool on a wire rack. 

     While donut holes are still warm, melt butter in a microwave safe dish. 

Combine cinnamon and sugar in another dish.

 Using a pastry brush, very lightly brush a tiny bit of melted butter onto the top of each donut hole, 

then dip the top of the muffin in the cinnamon sugar mixture. 

Roll the donut hole in the cinnamon sugar to coat the sides and top. 

Serve warm or at room temperature.

Source: Feastie.com

Quote Friday

When you learn, teach.

When you get, give.

That is how you change the world.

Quotes

I keep coming across the best quotes, so here are some of my new favorites.

The quote below is one of my absolute favorites. I say it often.

LOVE THIS.

Cinnamon Honey Butter

Ever been to Texas Roadhouse?

They have some delicious rolls and they serve them with a little cup of this wonderful stuff called Cinnamon Honey Butter.

Well, I found the recipe and decided to try it.

It was SOOOOOO good, that I ended up making them for friends over the holidays.

It is so easy to make and a great gift!

You will need:

1 stick unsalted butter, room temperature

1/4 cup powdered sugar

1/4 cup honey

1 tsp ground cinnamon

To make:

Whip the room temperature butter with a whisk attachment for 30 seconds.

Add powdered sugar, honey, and cinnamon and beat until completely combined and very smooth.

Scrape down sides of bowl and turn up speed and whip for a minute or two until really light and fluffy. 

Makes about 3/4 cup.

I got little mason jars and stickers and made some great gifts!

You can get any type of container you like!

Quote Friday

It doesn't matter how victimized any of us have been, 

we're all responsible for our lives.

Quotes

Here's my latest batch of great quotes I love.