Crockpot Taco Soup

Hi everyone!  I wanted to share this yummy crock pot soup with all of you.  Basically what it is an open can and dump soup, except for browning your hamburger and onion together.  Now if you don't want to make it in the crock pot, you can always make it on the stove top too, I like the crock pot the best because you can make it in the morning and know dinner is ready in the evening.  I always serve mine with sour cream, shredded Cheddar Cheese and Tostito chips, we like the scoop ones.

It makes a whole crock-pot full of soup, so make sure you have plenty of help to eat it, serves 8.

Crock-Pot Taco Soup

1 pound lean ground beef

1/2 small onion, chopped

1 - 16 oz. can chili beans, with liquid

1 - 15 oz. can kidney beans, with liquid

1 - 15 oz. can whole kernel corn, with liquid

1 - 8 oz. can tomato sauce

2 cups water

2 - 14.5 oz. cans diced tomatoes

1 - 4 oz. can diced green chile pepper

1 - 1.25 oz. package taco seasoning mix

In a medium skillet, cook the ground beef until browned, over medium high heat. Drain, and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in the crock-pot. Mixing well to blend. Cook on LOW setting for 8 hours.

I like to serve mine with sour cream, shredded cheddar cheese and tortilla chips. If you want it spicer, replace one can of diced tomatoes with 1 can of Ro-tel tomatoes.

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I found this recipe on Allrecipes.com

Hope you enjoy it.......Mary

Crock Pot Potato Soup

Hi everyone, I hope you haven't given up on me, I'm still here, just busy!

Today I want to share with you a recipe that I found over on Pinterest, boy is this ever good and very easy to make too.  Now I don't have step by step pictures, but basically your just dump everything into your Crock Pot and go.  

Now when I made this, I did put the chicken broth and cream of chicken soup in first and stirred it really well to incorporate the two ingredients together, then I added the rest of the ingredients, except the cream cheese and let it cook on Low for 5 hours.  So now on to the recipe.

Crock Pot Potato Soup

Ingredients

1 bag frozen hash browns (I used the Southern diced/cubed)
2 (14 oz) cans chicken broth
1 can cream of chicken soup (or your own homemade version)
1/2 c chopped onion (you can used dried onion flakes)
1/2 tsp black pepper
8 oz block of cream cheese, softened

Directions

Add all ingredients except the cream cheese to your crockpot and cook on low for 5 hours. Stir in cream cheese, cook an additional 30 minutes, stirring occasionally. Garnish with shredded cheese or bacon bits, or both!

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Well there you have it an easy dinner, must have been good, hubby had two bowls of it!   Thanks for stopping in, Mary.

Chattanooga Chew Chews

Good day to all of you!  Sorry I've been MIA for awhile, but I was busy with getting ready for Christmas and there wasn't always time to grab the camera and take step by step pictures of the recipes. I do want to share a few with you now, maybe you can use them for a New Year's party.  I've got my stuff all ready for my annual New Year's day meal of Black eyed peas!

I got this recipe back in 2008 and everyone seems to really like these bars.  I usually double the recipe and make them in a 9" x 13" pan.

Chattanooga Chew Chews

Crust:
4 Tablespoons softened butter
1/2 cup light brown sugar, packed
1 cup all-purpose flour
1/2 cup chopped pecans (sprinkle on top of the crust)

Topping:
1/2 cup (8 Tablespoons) butter
6 Tablespoons brown sugar
1 cup semi-sweet chocolate chips, or less

Preheat oven to 350 degrees.  Line a 8 inch square pan with parchment paper.  Or don't line it with anything.  The bottom isn't that sticky but the sides are, so you'll have to pry them a bit if you don't.

Prepare the crust.  In a mixing bowl, stir together the softened butter and brown sugar until well blended.  Stir in the flour. Mixture will be very dry and border on sand-like.  Pour it into the prepared pan and press down as much as possible.  Sprinkle the pecans over top.  Set aside for now.

Prepare the topping.  Place the butter in a small saucepan and heat over medium heat; when butter is mostly melted, stir in the brown sugar.  Continue heating until mixture begins to boil, boiling for 1 minute, stirring constantly.  Pour the hot mixture over the crust.

Bake for 20 minutes.  Remove from the oven and sprinkle the chocolate chips over top.  Let the chips sit for a few minutes to melt, then gently spread the with a spatula to coat.

Allow the bars to cool for at least 5 hours.  If you want to speed things up, let then cool for about 30 minutes at room temperature, then put then in the refrigerator for another 30 minutes to allow the chocolate to set.  When chocolate is firm but still soft, cut into bars.

I cut these on the small size because they are rich.

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Well I hope you had a wonderful Christmas, we did, but now on to the New Year!   Mary

Merry Christmas

I just wanted to share this cute picture with you that I found on the internet.

Merry Christmas!!!

I hope that you day is one filled with lots of love and laughter and hope you have a Blessed day with whomever you choose to share it with!

Mary

Happy Thanksgiving

I just wanted to take the time and say how thankful I'm for my followers!  I hope that you enjoy the recipes that I share and I do it for fun, so I hope you are having some fun along the way too!

Blessings to you and your love ones today, Mary

Sugar Coated Pecans

 Hi everyone, hope you are all ready for the big eating feast that is coming soon, I know I'm ready!!

Today I thought I would share a recipe with you that I found over on Allrecipes.com back in 2006.  The first time I made these, I knew that this recipe was a keeper.  In fact, one year I made some of these for a party and I had to hide them from my daughter, because she would have eaten the whole pound of pecans by herself!  See the pecans in the picture above?  Those are some of the BEST pecans that you can buy and sadly you can only get them only once a year.  They are packaged freshly picked by this company and I've only been able to get them when someone is having a fund raising event.  So if you ever see these at this time of the year, stock up on them!!

Preheat your oven to 250 degrees.  First you need to add your water and vanilla, then separate one egg, using only the white portion, give the dog the yolk, he will thank you for that!  Then measure out your sugar, cinnamon and salt.  Mix together the sugar, cinnamon and salt; then whip together the egg white and water until frothy.

 Now take your pecans and add them to your egg white mixture, tossing until all of the pecans are covered.

 Now add your cinnamon/sugar mixture, stirring until pecans are coated.

 Now spread out the pecans on a greased baking sheet or use a Silpat like I did.

 Put into your preheated oven, and bake for one hour, stirring every 15 minutes.

After the pecans are done, remove from oven and let cool.  DO NOT eat when they are hot/warm as they will not taste good at all.  Let them cool thoroughly before eating.  Store in an air tight container, or hide them all for yourself!

Seriously, these are so good, that it is hard to stop eating them.  My daughter calls them "crack"!

Sugar Coated Pecans

1 egg white
2 teaspoons water
1 teaspoon vanilla
1 pound shelled pecan halves
1 cup white sugar (can use Splenda)
3/4 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 250 degrees.  Grease a 11" x 15" baking sheet with sides.  In a mixing bowl, whip together the egg white, vanilla and water; set aside.  In a smaller bowl, mix together sugar, salt and cinnamon.  Add pecans to egg white, stir to coat the pecans evenly.  Pour cinnamon/sugar mixture over the pecans, tossing to coat pecans evenly with mixture.  Spread the pecans on the prepared baking sheet.  Bake at 250 degrees for one hour, stirring every 15 minutes.  Cool.  Store in an air tight container.

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These are so good, I hope you give them a try!    Mary

Veterans Day

I just wanted to take the time today to say Thank you to all of our veterans who have served our country!  THANK YOU!!

Cranberry Orange Relish

 Well with Thanksgiving right around the corner I thought I would share my recipe for Cranberry Orange Relish.  What makes this different then your regular one is that I use orange juice in place of water.  When cranberries go on sale after all of the holidays, I usually buy 3 or 4 bags and place them in my freezer so that I can have this relish all year long!  Cranberries are so, so good for us too!

Now I forgot to take a picture of the ingredients but you will need, one bag of cranberries, one cup of sugar and one cup of your favorite orange juice.  I usually mix my sugar and orange juice together in my saucepan and let it heat up until all of the sugar is melted, then I add my whole cranberries.  Oh, make sure you go thru them first and discard any of those that look bad to you.

Then I bring them to a boil, stir and reduce the heat to just a low simmer, you don't want them to bubble over onto your stove, what a mess that is to clean up, yes, I've done it many a time.  Cook until you get it to the consistency you like, and remove from the heat.

 As you can see, some are mush and others are whole.  After removing from the heat, let them cool.  Then serve or put into a container and place them into the refrigerator to thicken up some.   YUMMY!!!

Cranberry Orange Relish

1 bag of whole cranberries, picked over and discard any bad ones
1 cup of white sugar
1 cup of orange juice

Mix the sugar and orange juice into a medium saucepan.  Heat so that the sugar dissolves.  Now add your cranberries to this mixture, bring to a boil and than reduce the heat to simmer.  Cook for about 15 minutes or until it is the consistency of your choosing.

I found this recipe over on Allrecipes many years ago.

Hope you all have a great day, bye for now!

Mary

McMuffin Casserole

Hi everyone!  Today I want to share with you a recipe that I found HERE.  It was a very simple and easy recipe to make and I think the kids would like this too.  Now I thought it really needed something else added to it, but I did forget to put in the salt and pepper, so that may have made a difference.  I know maybe some melted butter, for some added taste would do the trick, not much, maybe a tablespoon or two.

First I sprayed my dish with some PAM, than arranged halve of my english muffins (I cut each halve into six pieces).  Next put a layer of shredded Cheddar cheese and then a layer of Canadian bacon (I found these cute little mini ones).  Then repeat this process again.

 Now mix together your milk, eggs and seasonings and pour over your casserole.

Looks good doesn't it.

 Now put either foil or plastic wrap over your casserole and refrigerate for at least one hour or more.  I mixed mine together in the morning and let it set all day, you want your milk mixture to be absorbed into the English muffins.

 Bake for 40 to 45 minutes at 400 degrees.

 Cut and serve.  Good for either breakfast or dinner!

Well this is my recipe for today, I hope you will give it a try!

McMuffin Casserole

4 English muffins, split 
6 oz Canadian bacon
1 cup cheddar cheese
4 eggs
1 1/4 cup milk
salt
pepper

Grease an 8-inch square baking dish. Cube English muffins and chop Canadian bacon. Add half of the cubed English muffins in a single layer. Top with half of the Canadian bacon and 1/2 cup of the cheese. Layer the remaining English muffins and Canadian bacon and 1/2 cup more cheese.

Whisk together the eggs, milk, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole. Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.

 Bake at 325 degrees 45 to 50 minutes. 

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Mary

Crock Pot Cream Cheese Chicken Chili

 Hi everyone!  I hope all is well with all of you, we are doing great here!

Today I want to share a recipe that I received in my e-mail in-box.  You can see the original post  HERE.  Boy oh boy is this one a winner!  Now some people have been sharing this recipe as a dip, but I like it as a soup recipe.

 First spray your crock-pot liner with PAM, than just add the following ingredients, chicken breast, black beans, corn, Rotel.

 Then add your seasonings and dry Ranch dressing mix.

 Now the cream cheese, you can see I cut mine into big cubes, but you don't have to if you don't want too.  Give it a stir to mix it up as much as you can.  Put the lid on and set it on LOW.

 Cook on LOW for 8 hours.

 Now remove your chicken breast (I used three because that is what came in the package I bought).

 Shred the breast with two forks, smells heavenly too!

 Put the shredded chicken back into the crock pot, stir and let cook for another 30 minutes or until you are ready to serve it.

Serve with chips, I happen to have some blue corn tortilla chips this time.

This is so good that I want to make it again, real soon!!  Leftovers are even better the next time around.  Now if you don't like Rotel, you can substitute a can of diced tomatoes.

Crock Pot Cream Cheese Chicken Chili

1 can black beans, drained and rinsed

1 can corn, do not drain

1 can Rotel, do not drain

1 ranch dressing mix packet

1 Tbsp cumin

1 tsp chili powder

1 tsp onion powder

1 8 oz package cream cheese

2 chicken breasts or 5 chicken tenders, frozen

Spray your Crock pot liner with PAM.  Then put in chicken breast, black beans, corn, Rotel, Ranch dressing mix, cumin, chili powder and cream cheese.  Give a stir.  Cover and turn crock pot on LOW for 8 hours.  After 8 hours, remove chicken breast and shred with two forks, return the shredded chicken to the crock pot, stir and cover; cook for another 30 minutes or until ready to serve.

Serves 4 to 6.

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Well this is my recipe for today, hope you give it a try, this is a keeper!                   Mary