Crockpot Chicken Noodle Soup

I will definitely be keeping this recipe and using it for many years to come!  I found this recipe on foodnetwork.com but I altered it a few ways.  We are having it for leftovers tonight for the third night in a row and I can't wait!  Great winter recipe!

Creamy Chicken Noodle Soup

Ingredients

·         3 boneless, skinless chicken breasts

·         1 cup diced onions

·         2 cups diced celery

·         2 cups diced carrot

·         2 cups chopped mushrooms

·         4 (14-ounce) cans low-sodium chicken broth

·         2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic

·         1 1/2 teaspoons Spice Islands Poultry Seasoning*

·         Salt and pepper

·         2 cups egg noodles, cooked

Directions

Boil the chicken and shred the meat. Put the chicken into a slow cooker along with the onions, celery, mushrooms, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 4 to 5 hours.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.

*The original recipe called for a mixture of "Fine Herbs" that promised me that I could find easily in the grocery store, but two different grocers proved me wrong.  Tried the Spice Islands instead and was really happy so feel free to use your own mixture as well!

Beef Stew

I love doing CrockPot Sundays and this appeared last week on the menu.  It was very filling and great as left overs for two nights after.  The recipe calls for beer biscuits but instead I just baked some very simple Pillsbury Biscuits and it added to the ease of Sunday cooking.  Enjoy!

Beef Stew with Beer Biscuits

Ingredients

·         4 celery stalks, chopped

·         4 carrots, peeled and sliced into 1-inch thick rounds

·         4 red potatoes, chopped into large dice

·         1 medium onion, chopped

·         1 teaspoon chopped fresh thyme leaves

·         1 (1-pound) chuck roast, cut into 1-inch cubes

·         2 tablespoons all-purpose flour

·         2 (14.5-ounce) cans less sodium beef broth

·         1 (14.5-ounce) can diced tomatoes

·         2 tablespoons cider vinegar

·         2 teaspoons minced garlic

·         2 teaspoons hot sauce

·         Salt and fresh ground black pepper

·         Beer Biscuits, recipe follows

Directions

In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef. In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker. Cover and cook on high for 5 hours. Transfer to a serving bowl and serve with Beer Biscuits.

Beer Biscuits:

·         2 1/4 cups all-purpose baking mix, recipe follows

·         2 tablespoons sugar

·         1 cup beer

Preheat oven to 375 degrees F.

In a large mixing bowl, mix all ingredients with a whisk until just combined. Using 2 spoons divide dough into 4 even mounds and put on a baking sheet. Bake for 8 to 10 minutes until golden brown.

All-Purpose Baking Mix:

·         6 cups all-purpose flour

·         3 tablespoons baking powder

·         2 teaspoons salt

·         3/4 cup shortening

In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.

Carmel Apple CHeesecake Bars with Streusel Topping

Oh my gosh!  I just pulled this out of the oven and I am practically drooling all over!  This was super simple, easy and cheap to make!  I had to purchase very few ingredients and I am so very impressed with the results.  Enjoy!

Caramel Apple Cheesecake Bars with Streusel Topping

Ingredients

·         2 cups all-purpose flour

·         1/2 cup firmly packed brown sugar

·         1 cup (2 sticks) butter, softened

·         2 (8-ounce) packages cream cheese, softened

·         1/2 cup sugar, plus 2 tablespoons, divided

·         2 large eggs

·         1 teaspoon vanilla extract

·         3 Granny Smith apples, peeled, cored and finely chopped

·         1/2 teaspoon ground cinnamon

·         1/4 teaspoon ground nutmeg

·         Streusel topping, recipe follows

·         1/2 cup caramel topping

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:

·         1 cup firmly packed brown sugar

·         1 cup all-purpose flour

·         1/2 cup quick cooking oats

·         1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

Yield: approximately 3 cups

Taco Salad

I found this recipe on allrecipes.com and it was great!  The beans are hidden so you barely know that they are there.  Overall, it was easy to make, and yummy to eat!

16 ounces lean ground beef 1 (1.25 ounce) package taco seasoning mix 1 head iceberg lettuce, shredded 1 red onion, sliced 1 bunch green onions, chopped 1 (15 ounce) can pinto beans, drained

1 (15 ounce) can kidney beans, drained 2 large tomatoes, chopped 1 avocados - peeled, pitted, and cubed 8 ounces shredded Cheddar cheese 1 (16 ounce) package corn chips 1 (16 ounce) bottle Catalina salad dressing

DIRECTIONS:

1.	Prepare the ground beef as directed by taco seasoning package and set aside.
2.	In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
3.	Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.

Delay

Sorry about the delay in posting anything!  I have found that with early pregnancy comes nausea that doesn't really allow you to do that much cooking...  But, I think I am back!  Here we go!