Slow Cooker French Onion Soup

You know you love your husband when after he leaves for work you spend the next half hour crying ..... cause you're slicing onions for his favorite soup!

I've been in a slump lately regarding dinner.  I love to cook and create new things but by 3 or 4 in the afternoon when I should be starting dinner prep I'm so tired and worn out I can't even think about what I want to make. But that also doesn't mean I want to eat frozen casseroles for the next three months.  So when I stumbled upon this gem in my email yesterday from Pillsbury I knew I had to make it.  Almost all the prep is done in the morning (when I have some energy) and then left to cook all day in the crock-pot!

So here it is a new one for us, I'll be sure to let you know how it turned out!

Slow-Cooker Rustic French Onion Soup

Ingredients

• 6 large onions, cut in half, then thinly sliced (14 cups)
• 1/4 cup butter, melted
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon dried thyme leaves
• 5 tablespoons all-purpose flour
• 3/4 cup dry sherry
• 1/4 cup water
• 1 carton (32 oz) Progresso® beef-flavored broth (4 cups)
• 20 slices (1/2 inch thick) baguette (about 10 oz)
• 6 oz Gruyère cheese, shredded (1 1/2 cups) (Store didn't have this, bought Swiss instead)

Steps

• 1 Spray 6- to 7-quart slow cooker with cooking spray. In slow cooker, place onions, butter, salt, pepper and dried thyme. In medium bowl, mix flour, sherry and water with wire whisk until blended. Stir into onion mixture.
• 2 Cover; cook on Low heat setting 9 to 10 hours or until onions are softened and deep brown.
• 3 Stir broth into slow cooker. Increase heat setting to High. Cover; cook 10 minutes or until hot.
• 4 Meanwhile, set oven control to broil. Line cookie sheet with foil. Arrange baguette slices in single layer on cookie sheet. Broil with tops 3 inches from heat 2 minutes, turning once, until lightly browned. Sprinkle cheese evenly over slices; broil 1 minute longer or until cheese is bubbly. Top each bowl of soup with 2 cheese toasts. Sprinkle with fresh thyme.
   
   
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Gingerbread cookies & icing

I know I posted yesterday on crunch time - but there's still time to do some baking... specially if you have little ones and need a fun activity to do!

This is my favorite gingerbread cookie recipe and the icing is perfect.  It melts together so well.  Plus it's more like a glaze so after it drys it getting a shiny harder coating on it.  They are a match made in Heaven.

This cookie is a soft/chewy cookie.... actually I prefer them un-iced with my morning cup of tea, not too strong, not too weak of a flavor. yum yum

Gingerbread Cookies:

• 3 C flour
• 1 tsp soda
• 1/2 tsp nutmeg
• 2 tsp ginger
• 1 tsp cinnamon
• 1/4 tsp cloves
•  1/4 tsp salt
• 3/4 C packed brown sugar
• 1/2 C molasses
• 1 egg
• 3/4 C shortening

Cream shortening & sugar.  Add molasses & egg, add dry ingredients and mix well.  Cover and refrigerate at least 2 hours.  Roll out on floured counter and cut as desired.

Baked 10-12 minutes at 350 on greased (or parchment paper lined) cookie sheets.

Gingerbread Icing:

• 2 C powdered sugar
• 1 egg white
• 1 T water
• 1/4 tsp Cream of Tarter

Mix for 3-5 minutes with hand mixer.

Let the cookies cool and then ice as desired. This icing tints really well with food coloring and either paint brushes or Popsicle sticks work great for applying the icing. 

Enjoy!

Banana Bread

This is one of my favorite recipes handed down to me from my Gram. I make this bread in large batches and freeze them although I don't know why - they never last that long :)

Banana Bread

Cream Together:
1 C Shortening
2 C sugar

Add:
4 eggs beaten
2 1/2 C mashed bananas (give or take, I'm pretty liberal with this)

Combine and slowly add to the above mixture:
4 C flour
1 tsp salt
1 tsp soda

*Nathan prefers his to have chocolate chips in, this is where you would gently fold in some additions if you wanted.

Pour into 2 greased loaf pans. Bake at 325 for 60 minutes or until cake-tester comes out clean.  Take out of pan and set on cooling racks to cool.

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Caramel Cinnamon Rolls

Just a disclaimer upfront - these are not good for you at all! With the calories, processed foods, and amount you will end up eating they are best to be made for groups or taking somewhere. :)

Caramel Cinnamon Rolls

• 2 or 3 packages of store bought uncooked cinnamon rolls (those in the tube package)
• 1 1/2 cups heavy whipping cream
• 1 1/2 cups brown sugar
• 9x13 baking pan

Spray your dish with non-stick spray, and lay your cinnamon rolls upside down in the pan.  Whisk the whipping cream and brown sugar until mixed.  Pour the liquid mixture over the cinnamon rolls.  Bake at 350 for 20 minutes or until the middle cinnamon rolls are set and cooked through. 

Immediately after removing from oven, invert the pan over a nice serving platter or cookie sheet.  Be sure to scrap all the gooey goodness from the bottom of the pan onto the cinnamon rolls, leave cool a minute or two (also if you decide to lick the rubber scrapper I warn you that the gooey goodness is HOT!) and serve warm.  They are delicious and so easy to make.  

Sounds like the perfect Christmas morning brunch addition to me :)

Buffalo Chicken Soup

One of the few things I really love about winter is soup... pots and pots of soup.  Nothing like curling up with a big bowl of hot soup and warm bread, usually after the kids have declared they don't like it and want something else (grilled cheese is served with almost every soup we eat!).

Buffalo Chicken Soup

• 6 cups Milk
• 3 cans condensed cream of chicken soup
• 3 cups cooked shredded chicken
• 1 cup sour cream
• hot sauce to taste
• cheddar cheese to taste

*I prefer a thicker soup so I will add some instant potato flakes to thicken the soup to the consistency that I like.

Add milk, soup, chicken to large pot and bring to a simmer, add sour cream, hot sauce, and cheddar cheese and heat through.

Serve with crushed tortilla chips placed on top of the soup.

Delicious!  This is also a great soup because my husband can easily add more hot sauce for his liking.

Cream of Broccoli Soup

I know 'they' always say that you aren't supposed to try a new recipe when you have company coming over but I'm blessed that 1) the recipe turned out good and 2) I have good friends who didn't mind trying something new. :)

Cream of Broccoli Soup

• 1 T onion chopped
• 2 T butter
• 1/2 C flour
• 1 C Milk
• Quart Chicken Stock
• 1/8 t pepper
• 1/2 t garlic powder
• 10 oz chopped broccoli
• 1/2 - 1 C cheese (depending on preference)

Saute onions in butter in large stock pot.  Once onions are soft, whisk in flour, and then slowly whisk in milk to flour mixture.  Bring to a slow boil and let thicken to desired consistency. Add chicken stock, pepper, garlic powder, and broccoli. (*Side note - I used fresh broccoli I had steamed earlier, after I let it cook for awhile I used my favorite kitchen tool and chopped it more.) Once it has come to a boil, reduce to a simmer and add cheese.  Cook until melted, service with warm bread, crackers, or cornbread muffins. yum yum!

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'IHOP' Pancakes

I have no idea where I got this recipe from and I don't know if they taste like IHOP's pancakes but they are our families favorite.

IHOP Pancakes

• 1 1/4 C Flour
• 1 egg
• 1 1/2 C Buttermilk (or a couple drops of lemon juice and milk to equal 1 1/2 C - leave sit for awhile to mix together)
• 1/4 C sugar
• 1 heaping T baking powder
• 1 t baking soda
• 1/4 C oil
• 1/4 t salt

Mix in either blender or with hand mixer.  Leave sit for 30 minutes or so before using.  Making 8-10 pancakes. They are so yummy. We enjoy these for both breakfast and dinner.

Also if you are looking for any of the older recipes I've posted - bookmark this page 'Recipes' I realized while updating it I have 3 mac & cheese recipes posted.... hmmm can you tell we like pasta in our house? :) 

Crock Pot Mac & Cheese

I love this recipe! It is so perfect for covered dish dinners or birthday parties.

Crock Pot Mac & Cheese

• 2 Cups uncooked elbow macaroni
• 4 T butter
• 2 1/2 Cups shredded cheddar cheese
• 1/2 Cup sour cream
• 1 can condensed cheddar cheese soup (I have a hard time finding this, I use the Progresso Recipe Starter cooking sauce - creamy three cheese)
• 1/2 t salt
• 1 Cup Whole Milk
• 1/2 t black pepper

Cook the macaroni for 2 minutes less than what the directions call for.  Drain and set aside.  Whisk the cheese, sour cream, soup, and milk together.  Spray the liner for your larger oval crock pot, pour pasta into the liner, and the pour the liquid mixture over it. Stir.  Sprinkle with salt & pepper.

Cook on low for 3 hours, stirring every hour or so.

ps... my 't' means teaspoon and my 'T' means tablespoon - does anyone else do that? 

Italian Cheese Sandwiches

Italian Cheese Sandwiches 

I have honestly never made these but someone requested them on facebook and I was happy to find the recipe.

This is also a recipe from the old MC high school cafeteria. :)

12 sandwiches - 24 slices of bread

• 1 1/2 lb American Cheese
• 1 med onion chopped
• 4 hard boiled eggs

Run the the above ingredients through a food grinder and let stand in the fridge overnight.

Mix in:

• 1 T dry milk powder
• pepper to taste
• 4 raw eggs slightly beaten

Spoon an egg sized amount on to the bread and spread evenly to the edges.
Bake at 375 until brown.

My Gram said this would probably keep well in the fridge for a couple days but because of the eggs she doesn't suggest freezing it.

I also am not sure if this is a breakfast or lunch sandwich.  I personally think I would add some ground breakfast sausage or crumbled bacon to it to make it into a hearty breakfast sandwich. :)

So what do you think? Sound good or nay?

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Pizza Burgers

I want to start sharing with you some of the ways I save money and time while cooking.  One of my favorite recipes to double and freeze the leftovers is Pizza Burgers!  I know there are many different ways to make them but this is my favorite (and the school recipe from my Gram!).

• 1 pound of ground beef, cooked, chopped and cooled
• Grind or shred 3/4 pound of each cheddar cheese and bologna
• 1 1/2 C. spaghetti sauce
• 2 tsp parsley, 1/2 tsp salt,1 tsp oregano 

Mix all the above ingredients together in a large bowl. 

Spread on hamburger or hotdog buns and bake at 375 for 10 minutes. To make them extra 'special' I add pepperoni slices to the children. I know I'm fancy like that. :) 

With the leftovers I spread them on the buns, and then lay the buns out on a cookie sheet and place in the freezer.  Once completely frozen I transfer to gallon size freezer bags.  Then when I need something for lunch I can pull out as many as I need and toast in the toaster oven.  Because they are frozen I lower the temperature a bit and make sure I turn them half way.  They still take about 10-15 minutes. It all depends on how 'crispy' you want them. 

This is a great way to pre-make lunches and have them ready at moment's notice.

Zucchini Boat

Before we were able to find a couple of our own zucchini my uncle gave us some of his.  Now his garden is one that I will admit to coveting... :) It's just down right amazing.

The ones he gave me were bigger than my calf and I had no idea what I was going to do with them. I made these amazing oatmeal bars (will post later).  Out of one zucchini I got 4 batches of bars and 2 quart bags of grated zucchini. yes they really were that big.

I see all these awesome recipes on facebook lately and I want to try them but when it's time I can't find them again.  So I had to wing this one with the help of my best friend who I was stalking while she was traveling for a weekend away :)

I basically just cut it in half, scooped out the seeds and some of the pulp.

Sautéed some chopped peppers and onions in coconut oil and then threw in some chopped chicken sausage. It wasn't the Italian sausage that I would have preferred - this was links that I cut into pieces.

I rubbed some olive oil and season salt on the outside of the zucchini and then stuffed them with the filling.  I took a piece of foil and sprayed it before I covered the filling side of the zucchini.

Preheated grill and grilled filling side down for 10-12 minutes, once it started to get soft I flipped them over and removed the foil.

I then spread some seasoned bread crumbs and Colby-jack cheese over the filling while it continued to cook. They sure looked pretty!

I wasn't totally impressed with them - I thought they were bland - needed something.  But they were healthy so I will be attempting them again.

What are your suggestions for seasoning or spicing them up a bit?

A Tip to Expand a Meal

So in the past I would have cooked one package of sweet Italian sausage, sauteed some peppers/onions and served those for dinner.  That would have been 5 sandwiches (normal amount of sausages in a package).  And one really isn't enough so each of us would eat two, and then suddenly one isn't enough for leftovers and Nathan is eating the third.  Well that's not exactly good for him and I would be upset that we used the whole package of meat for just one meal.

Then I had a thought..... what if I chopped up the sausage?  So I removed the casings, chopped up the meat with my favorite Pampered Chef tool, cooked a much larger amount of veggies and voila - I had a huge skillet of dinner instead of five sandwiches. I normally just serve these in hot dog or hamburger buns. We were both able to eat a satisfying meal, plus had enough leftovers for two lunches. SCORE!

So this is one of my favorite tips for expanding a package of meat for meals. It saves money and the waist line. :)

Here's the tool that I use for almost everything, chopping hamburger, sausage, you name it and for only $11 it is so worth it!!! The Pampered Chef Mix N' Chop :)

*the above links are not mine nor do I receive any compensation for them. They are the links to a friend's business page. Thank you.

Sausage Taco

One of the desires that I had when I started this blog was to share information that would be helpful and enjoyable to others. 

My gram is constantly passing along her older magazines to me and sometimes I glance through them and sometimes I don't. But lately I've been in a rut with dinner lately.  Just no interest in cooking and creating new things.  Well... she gave me a Woman's Day and there were a bunch of taco recipes in it. So I went with it and made one last night.... and it was a huge hit with Nathan and I!

But of course I tweaked a bit cause that's just what I do.  There were no peppers in the original recipe but since I am trying to make everything healthier I don't miss any opportunity to add some extra vegetables to all meals. :)

Sausage, Pepper, Onion, Potato Tacos
1 large yellow pepper chopped
1 large red pepper chopped
1 onion chopped
1 lb sweet Italian sausage
1 lb hash browns
olive oil
paprika, cumin, oregano, chili powder, salt, pepper

I chopped up a large yellow pepper, red pepper, onion and sautéed them in a little bit of olive oil.  While that was cooking, I rehydrated the hash browns (Hungry Jack's where you just add water - love them!).  And then threw them in a skillet to crisp them up a bit in olive oil.  After the vegetables were softened, I added  sweet Italian sausage with the casings removed.   I broke the sausage up with a spoon, and cooked until sausage was brown, and vegetables were tender.  Then I added a 1/2 tsp of paprika, oregano, and chili powder; plus 1/4 tsp of salt and pepper.  And left to cook/blend the flavors together.   Finally, I threw the crisped hash browns in, mixed together and left to cook for another minute or so.

I served them in just flour tortillas burrito style.  Now I personally think we needed something else on them... sour cream, guacamole, fresh tomato salsa, some cheese.... something to offset the spiciness. But for the first time making them I think the were pretty yummy.

Don't forget the post from yesterday about two ways I earn some extra $$ around here.

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Classed up Macaroni and Cheese

This is a post that I love to share.... and hope to make this a regular thing.  Some of my best recipes are from friends - the tried and true recipes.

My husbands words when I made this - I didn't know you could class up mac and cheese like this! :)
Here's the original recipe - Mac and Cheese with Johnsonville Three Cheese Italian Style Chicken Sausage.

I will be posting in red what I actually did or added. :)

• 2 Cups pasta - cook and set aside
• 1/4 C butter - melt in the bottom of pan (I used my new favorite pot - my dutch oven!)
• 1/4 C flour - when butter is melted, whisk in the flour - cook a minute
• 2 C milk - after flour is whisked, whisk in the milk - cook until thick
• 2 C sharp cheddar cheese - whisk into thickened milk mixtures (I used part cheddar and part Colby-jack - next time I will probably use 2 C cheddar and 1 C Colby-jack)

 When cheese is melted and creamy - add

• 1/2 C thawed frozen chopped spinach drained
• salt & pepper to taste
• 12 oz of the Johnsonville sausage sliced (or you could use kielbasa)
• 3 Roma tomatoes seeded and diced (I only used three because this was an addition on my part but Nathan has requested more tomatoes next time)

Mix well together in your dutch oven.  I then sprinkled some seasoned bread crumbs on top and baked at 350 for 20-25 minutes. It was so yummy.  I loved that besides the post to cook the pasta in this was a one dish meal.

I purchased a cast iron dutch oven at Christmas time and it has been my favorite gift by far - I am using this thing for EVERYTHING.  It cleans up so nice, nothing sticks like my metal pans, it's huge so I don't make quite as big of a mess - specially when I'm frying something - the high sides keep the splatter down tremendously.   The only thing I have had to note is that it takes a bit longer to heat up and stays hot way longer than my metal pans so I need to be a bit more patient in the kitchen when using it. But by far the best investment I have ever made in my kitchen.

You can view my other recipes that I've posted here.  I hope to made this a weekly post. :)

 
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Microwave Macaroni & Cheese

I love this recipe.  We normally serve it with fish because the timing works out perfectly!  This also reheats very well - throw a couple chunks of  ham, some veggies in it and you've got a pretty great lunch for the next day.

Microwave Mac & Cheese

2 C dry macaroni
2 C hot water
3 T butter
sprinkle pepper & onion powder

Cover and cook in 2 quart casserole with lid on high for 3 1/2 minutes.  Stir.  Cook at 50% for 4 minutes.

While cooking, stir 1/3 C flour into 1 1/4 C milk until smooth.

When macaroni dings add flour/milk mixture and 8 oz shredded cheese to casserole and mix well.  Cover and cook for 8 minutes on high, stirring every 3 minutes or so.

*I find that a 2 1/2 qt casserole works better, and I normally add more than 8 oz of cheese :)

Chicken Cordon Bleu Bake

This is one of my family's favorites as there's a little bit of everything that everyone will actually eat!  Plus this also freezes really well.  Can also be prepared in the crock pot and left on low for a couple hours.

2 packages (6 oz) stuffing mix
2 10 3/4 oz cans of cream of chicken soup
1 C milk
8 - 10 cubed cooked chicken
1/2 t pepper
1 lb ham either chopped or sliced deli ham
2 - 3 C shredded Swiss cheese
1 - 2 C shredded cheddar cheese

Prepare stuffing - set aside
Combine soup and milk
Divide chicken into 2 13x9 greased pans.  Sprinkle with pepper.  Layer ham, Swiss cheese, soup mixture, stuffing, and top with cheddar cheese. 

Cover one with plastic wrap and foil and place in freezer for future use.

Bake current one at 350 for 30 minutes covered, and 10-15 minutes uncovered.

*Thaw overnight in fridge and bake at 350 for 45 minutes covered, and 10-15 minutes uncovered.

Italian Sausage Soup

Here's one of my hubby's favorite soups.... this is perfect for those cold winter days.  It's so yummy with couple pieces of good crusty bread.

1 lb Sweet Italian Sausage chopped up
1 C white Rice
10 3/4 oz can chopped tomatoes
10 oz box, thawed and drained chopped frozen spinach
6 C Beef Broth
1/4 t black pepper
Pecorino Romano or Mozzarella Cheese for garnish

Cook sausage and drain.  Add back to pot with rice, broth, tomatoes, and black pepper.  Bring to a simmer and cook for 12-15 minutes or until rice is tender.  Stir in spinach and let simmer a few minutes.  Spoon into bowls and garnish with cheese.

*If doubling do not double spinach.  This freezes really well!

Chicken Tortilla Soup

This is by far one of my favorite soups to make!

 

Chicken Tortilla Soup

Prep: 15 minutes

 

Ingredients
2  14-ounce cans chicken broth with roasted garlic

*(I have never found this and just use regular chicken broth)
1  14-1/2-ounce can Mexican-style stewed tomatoes, undrained

*(I've use my own canned tomatoes with hot peppers added)
2  cups shredded cooked chicken (about 10 ounces)
2  bags frozen (yellow, green, and red) peppers and onion stir-fry vegetables
1  cup tortilla chips 

1 cup shredded Mexican or Cheddar Cheese
  Sliced fresh jalapeno chile peppers or small can of diced green chile peppers* (optional)

 Directions
1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.

2. Cover and cook. I have left this on low for almost 10 hours and it's wonderful!  I tried cooking it on high for almost 4 hours the other day and my peppers & onions were a bit too crunchy for me. 

3. To serve, ladle soup into warm soup bowls and top with tortilla chips and cheese. If desired, top with chile peppers.

Cheese Stuffed Shells

Last week I shared one of my favorite recipes for a breakfast casserole that can be enjoyed any time of the day.  This weeks recipe is also a versatile dish - it's perfect for dinner or a quick lunch. We like to freeze these individually on cookie sheets and then place in large gallon freezer bags.  That way we can either use a bunch for dinner, or just grab a couple for lunch (saving us time and money!).  I usually double the recipe and have enough for at least a month and half.

Enjoy!

Cheese Stuffed Shells
16 oz shells - cooked and drained
4 C cottage or ricotta cheese ( I use a combination)
1/2 C Parmesan cheese
2 eggs beaten
1 pinch garlic powder
1 t orgengo
1 t parsley *these two pulverize by your hand


Mix the above ingredients together (minus the shells).  Stuff shells and spread out on greased cookie sheet - freeze 2-3 hours and then place in freezer bag.  You can bake these in a 9x13 covered in spaghetti sauce at 350 for 35 minutes.  Or the way we eat them - grab a couple, place on a microwaveable plate, dump some sauce onto them - heat for 4-5 minutes (depending on the microwave) and voila - quick, easy, and cheap lunch!

Breakfast Casserole

It's a new year and that means new goals and challenges.

One of my challenges for this month has been to participate in the Pantry Challenge! I'm so excited and although it's only the 6th day into the month we are doing pretty well - The only items that have been purchased are milk, fruit, and veggies. And it feel so good to come home from work and know that dinner is done.

I know this planning won't work for everyone and I am going to try as I go through to give you tips and suggestions to make it work for your specific situation. In the coming weeks - I will be posting recipes, tips, hints, suggestions on Thursdays (YUMMY THURSDAY) so be sure to come back and check it out.

The first recipe I have to share is an amazing breakfast casserole that can be tweaked to fit any palate. For the meat-eater in your family - add extra meat, for the veggie lover - add some sauteed vegetables - you get the idea. It's a hearty dish that can be made ahead of time, cooked and froze ahead of time, and enjoyed at any time of the day. The recipe makes enough for a 9x13 pan - we actually doubled our and made 3 8x8 pans.


Breakfast Casserole

1 lb breakfast meat cooked and drained
1 small diced onion, sauteed
3 to 4 cups thawed hash browns (cubed or shredded)
1 1/2 C Ranch dressing
1/2 C milk
8 eggs
2 C shredded cheese (I normally use cheddar)

Whisk milk, dressing and eggs together in large bowl.  Stir in rest of ingredients.  Pour into greased 9x13 plan and bake at 350 for 45 minutes or until set in the middle.  

(Thanks Aunt Patty for the recipe it has been a huge help over the years)