World Best Soup Recipes Blog: January 2016

Thursday, January 21, 2016

Au Gratin Potatoes

Ingredients

Servings: 12
1 (2 pound) package frozen hash browns
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1 small finely diced onion
1 green bell pepper, minced
1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c). grease a 9x13 inch baking pan.
spread frozen hash browns into the bottom of the prepared pan. mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
bake in the preheated 300 degrees f (150 degrees c) oven for 60 minutes. remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.

Baked Vegetables I

Ingredients

Servings: 4
2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced
salt to taste
1/4 cup olive oil
1 (1 ounce) package dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly oil a large, shallow baking dish.
combine vegetables in prepared baking dish, and lightly salt. brush with olive oil, and sprinkle with dry soup mix.
bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. you can feel with a fork when they are ready.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

miso soup ii

Ingredients

Servings: 4
2 tablespoons olive oil
3/4 cup chopped onion
3 cloves crushed garlic
1 tablespoon minced garlic
1/2 (12 ounce) package firm tofu, cubed
1 tablespoon soy sauce
1 tablespoon
4 1/2 cups water
2 cups grated carrots
1 (10 ounce) package frozen chopped spinach
1/4 cup miso paste
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour oil into the bottom of a large saucepan, and place over medium heat. add onion; saute until tender and almost brown. add garlic and ginger; saute until fragrant, just a minute or two. add tofu. cook, stirring occasionally, until browned; this should take about 5 minutes
stir in soy sauce, thoroughly coating tofu. add water and . bring back up to heat, and add carrots and spinach. heat through.
thin miso with some of the soup, and add back into the soup. simmer over medium low heat for 5 to 10 minutes, stirring occasionally. season with black pepper to taste. serve.

to die for blueberry muffins

Ingredients

Servings: 8
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Baked Scalloped Potatoes

Ingredients

Servings: 8
6 large peeled, cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 onion, diced
1/2 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). grease a 2 quart casserole dish.
layer potatoes and onions into the casserole dish. combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. the soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
cover dish and bake in preheated 375 degrees f (190 degrees c) oven for 60 minutes or until the potatoes are cooked through. at 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. remove from oven and serve.

Chicken Enchiladas Ii

Ingredients

Servings: 6
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Wednesday, January 20, 2016

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Creamy Potato Casserole

Ingredients

Servings: 8
1 (2 pound) package frozen hash brown potatoes
1/3 cup chopped green onions
2 cups shredded cheddar cheese, divided
1 (10.75 ounce) can condensed cream of potato soup
1/4 cup butter
2 cups sour cream
salt and pepper to taste

Recipe

preheat the oven to 350 degrees f (175 degrees c).
in a small pot, heat the soup, butter or margarine and sour cream over low heat.
combine potatoes, green onion and 1 cup cheese into a large mixing bowl. mix in the heated soup mixture. season with salt and pepper. pour into a 9x13 inch dish. sprinkle one cup of cheese over the top of the casserole.
bake 30 to 45 minutes. serve warm.

Slow-cooker Chicken Tortilla Soup

Ingredients

Servings: 8
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
preheat oven to 400 degrees f (200 degrees c).
lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Scalloped Potatoes I

Ingredients

Servings: 6
1 (10.75 ounce) can condensed cheddar cheese soup
1/2 cup chopped onion
freshly ground black pepper
4 large baking potatoes, scrubbed
1/2 cup shredded cheddar cheese

Recipe

preheat oven to 375 degrees f (190 degrees c). grease a large casserole dish.
in a medium mixing bowl combine the cheddar cheese soup, onions and black pepper.
slice the potato into 1/4 inch slices. arrange one layer of sliced potatoes in the bottom of the casserole dish. spoon one layer of soup over the potatoes. arrange another layer of potatoes and then more soup. continue layering until all of the ingredients have been used. sprinkle the cheddar cheese over the top of the casserole.
bake until the cheese is bubbly and the potatoes fully cooked; approximately 45 minutes.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Delicious Ham And Potato Soup

Ingredients

Servings: 8
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the potatoes, celery, onion, ham and water in a stockpot. bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. stir in the chicken bouillon, salt and pepper.
in a separate saucepan, melt butter over medium-low heat. whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. slowly stir in milk as not to allow lumps to form until all of the milk has been added. continue stirring over medium-low heat until thick, 4 to 5 minutes.
stir the milk mixture into the stockpot, and cook soup until heated through. serve immediately.

caldo verde variation

Ingredients

Servings: 2
1/4 cup olive oil, divided, or as needed
1 onion, diced
3 cloves garlic, minced
6 white rose potatoes, thinly sliced
1 quart chicken stock
1 quart water
1 teaspoon chicken soup base
4 (4 ounce) links fresh linguica sausage
ground black pepper to taste
1 pound kale, leaves removed from stems and cut into thin ribbons

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 3 tablespoons olive oil in a large saucepan over medium heat. cook and stir onion and garlic in hot oil until the onion is softened, about 3 minutes. add potatoes; continue to cook, stirring continually, until the potatoes are hot, about 3 minutes more.
pour chicken stock and water into the saucepan; add chicken soup base. bring the soup to a boil, reduce heat to medium, and cook at a gentle boil until the potatoes are mushy, about 20 minutes.
heat a skillet over medium heat. cook linguica in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c). drain linguica on a plate lined with paper towels and slice.
pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth and return to saucepan.
stir sliced linguica and black pepper into the soup and return to medium heat. place a cover on the soup and cook at a simmer for 5 minutes.
stir kale into the soup; simmer until kale is tender and green, about 5 minutes more. stir remaining 1tablespoon olive oil into the soup just before serving.

to die for blueberry muffins

Ingredients

Servings: 8
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
bake for 20 to 25 minutes in the preheated oven, or until done.

Hearty Vegetable And Macaroni Soup

Ingredients

Servings: 5
2 tablespoons olive oil
1 large white onion, minced
6 cups chicken broth
6 cups tomato juice
2 cups canned diced tomatoes
1 cup water
2 white potatoes, cubed
1 cup cauliflower florets
1 cup diced celery
2 tablespoons herbes de provence
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon ground black pepper
2 bay leaves
1 cup elbow macaroni

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil.
stir potatoes, cauliflower, celery, herbes de provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. remove soup from heat; let stand for 5 minutes before serving.

Tuesday, January 19, 2016

Slow-cooker Chicken Tortilla Soup

Ingredients

Servings: 8
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
preheat oven to 400 degrees f (200 degrees c).
lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

caldo verde variation

Ingredients

Servings: 2
1/4 cup olive oil, divided, or as needed
1 onion, diced
3 cloves garlic, minced
6 white rose potatoes, thinly sliced
1 quart chicken stock
1 quart water
1 teaspoon chicken soup base
4 (4 ounce) links fresh linguica sausage
ground black pepper to taste
1 pound kale, leaves removed from stems and cut into thin ribbons

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 3 tablespoons olive oil in a large saucepan over medium heat. cook and stir onion and garlic in hot oil until the onion is softened, about 3 minutes. add potatoes; continue to cook, stirring continually, until the potatoes are hot, about 3 minutes more.
pour chicken stock and water into the saucepan; add chicken soup base. bring the soup to a boil, reduce heat to medium, and cook at a gentle boil until the potatoes are mushy, about 20 minutes.
heat a skillet over medium heat. cook linguica in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c). drain linguica on a plate lined with paper towels and slice.
pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth and return to saucepan.
stir sliced linguica and black pepper into the soup and return to medium heat. place a cover on the soup and cook at a simmer for 5 minutes.
stir kale into the soup; simmer until kale is tender and green, about 5 minutes more. stir remaining 1tablespoon olive oil into the soup just before serving.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

to die for blueberry muffins

Ingredients

Servings: 8
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
bake for 20 to 25 minutes in the preheated oven, or until done.

Scalloped Potatoes I

Ingredients

Servings: 6
1 (10.75 ounce) can condensed cheddar cheese soup
1/2 cup chopped onion
freshly ground black pepper
4 large baking potatoes, scrubbed
1/2 cup shredded cheddar cheese

Recipe

preheat oven to 375 degrees f (190 degrees c). grease a large casserole dish.
in a medium mixing bowl combine the cheddar cheese soup, onions and black pepper.
slice the potato into 1/4 inch slices. arrange one layer of sliced potatoes in the bottom of the casserole dish. spoon one layer of soup over the potatoes. arrange another layer of potatoes and then more soup. continue layering until all of the ingredients have been used. sprinkle the cheddar cheese over the top of the casserole.
bake until the cheese is bubbly and the potatoes fully cooked; approximately 45 minutes.

Hearty Vegetable And Macaroni Soup

Ingredients

Servings: 5
2 tablespoons olive oil
1 large white onion, minced
6 cups chicken broth
6 cups tomato juice
2 cups canned diced tomatoes
1 cup water
2 white potatoes, cubed
1 cup cauliflower florets
1 cup diced celery
2 tablespoons herbes de provence
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon ground black pepper
2 bay leaves
1 cup elbow macaroni

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil.
stir potatoes, cauliflower, celery, herbes de provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. remove soup from heat; let stand for 5 minutes before serving.

Monday, January 18, 2016

Chicken Tortilla Soup V

Ingredients

Servings: 4
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded monterey jack cheese (optional)

Recipe

in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Catherine's Spicy Chicken Soup

Ingredients

Servings: 8
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Sunday, January 17, 2016

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

to die for blueberry muffins

Ingredients

Servings: 8
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
bake for 20 to 25 minutes in the preheated oven, or until done.

Awesome Broccoli-cheese Casserole

Ingredients

Servings: 8
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup onions, chopped
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp cheddar cheese
salt and pepper to taste
1 dash paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). butter a 9x13 inch baking dish.
in a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
place frozen broccoli into a very large mixing bowl. (i like to use my large stainless steel bowl to mix this recipe thoroughly.) break up the frozen broccoli. using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. sprinkle on cheese, and mix well. spread mixture into prepared baking dish, and smooth top of casserole. season with salt, pepper and paprika.
bake for 45 minutes to 1 hour.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Saturday, January 16, 2016

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow-cooker Chicken Tortilla Soup

Ingredients

Servings: 8
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
preheat oven to 400 degrees f (200 degrees c).
lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

Chicken Enchiladas Ii

Ingredients

Servings: 6
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

to die for blueberry muffins

Ingredients

Servings: 8
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
bake for 20 to 25 minutes in the preheated oven, or until done.

papaya soup

Ingredients

Servings: 4
2 tablespoons coconut oil
1 small onion, chopped
3/4 cup red bell pepper, chopped
6 fresh chives, chopped
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
3 fresh sage leaves, chopped
2 teaspoons thinly sliced fresh ginger
1 small hot chile pepper (optional)
1 (14 ounce) package firm tofu, drained and cut into 3/4-inch cubes
salt to taste
2 tablespoons vegetarian worcestershire sauce
1/2 teaspoon lime juice
6 cups water
3 cubes vegetable bouillon
1 small green papaya, peeled and cut into chunks
1 bunch fresh spinach, trimmed
1 tablespoon fried onions, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat coconut oil in a stockpot over medium heat; add onion, red bell pepper, chives, garlic, rosemary, sage, ginger, and chile pepper. cook and stir until garlic is fragrant, about 1 minute. add tofu to onion mixture; cook, stirring every 2 minutes, until tofu is golden brown, about 6 minutes. season with salt.
mix worcestershire sauce and lime juice into tofu mixture. stir water and bouillon together in a bowl until dissolved; pour over tofu mixture. bring liquid to a simmer, add papaya, loosely cover stockpot, and simmer until papaya is tender yet firm to the bite, about 20 minutes.
remove stockpot from heat, stir on spinach, cover, and allow to sit until spinach is wilted, 2 to 3 minutes. ladle soup into serving bowls and top with fried onions.

Chicken Tortilla Soup V

Ingredients

Servings: 4
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded monterey jack cheese (optional)

Recipe

in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.

Friday, January 15, 2016

Delicious Ham And Potato Soup

Ingredients

Servings: 8
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the potatoes, celery, onion, ham and water in a stockpot. bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. stir in the chicken bouillon, salt and pepper.
in a separate saucepan, melt butter over medium-low heat. whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. slowly stir in milk as not to allow lumps to form until all of the milk has been added. continue stirring over medium-low heat until thick, 4 to 5 minutes.
stir the milk mixture into the stockpot, and cook soup until heated through. serve immediately.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Slow Cooker Scalloped Potatoes With Ham

Ingredients

Servings: 8
3 pounds potatoes, peeled and thinly sliced
1 cup shredded cheddar cheese
1/2 cup chopped onion
1 cup chopped cooked ham
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

place sliced potatoes in slow cooker. in a medium bowl, mix together shredded cheese, onion and ham. mix with potatoes in slow cooker. using the same bowl, mix together condensed soup and water. season to taste with garlic powder, salt and pepper. pour evenly over the potato mixture.
cover, and cook on high for 4 hours.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Thursday, January 14, 2016

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

to die for blueberry muffins

Ingredients

Servings: 8
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
bake for 20 to 25 minutes in the preheated oven, or until done.

Catherine's Spicy Chicken Soup

Ingredients

Servings: 8
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Restaurant-style Hashbrown Casserole

Ingredients

Servings: 4
1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray one 9x13 inch pan with non-stick cooking spray.
in a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. gently mix and pour into prepared pan or dish.
bake in the preheated oven until browned, about 35 minutes.

Chicken Enchiladas Ii

Ingredients

Servings: 6
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

never enough green bean casserole

Ingredients

Servings: 6
1 (10 ounce) can condensed cream of mushroom soup
3 ounces processed cheese (i.e. velveeta®), cubed
1 tablespoon real bacon bits
1 (4 ounce) can mushroom stems and pieces, drained
2 (15 ounce) cans cut green beans, drained
1 (2.8 ounce) can french-fried onions

Recipe

preheat the oven to 325 degrees f (165 degrees c).
heat the undiluted cream of mushroom soup in a saucepan over medium heat. stir in the processed cheese and bacon, and continue stirring until completely melted. remove from the heat, stir in the mushrooms, then the green beans until evenly coated. pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.
bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. check near the end of cooking to make sure the onions aren't getting too brown.

Wednesday, January 13, 2016

Slow-cooker Chicken Tortilla Soup

Ingredients

Servings: 8
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
preheat oven to 400 degrees f (200 degrees c).
lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

Aunt Millie's Broccoli Casserole

Ingredients

Servings: 10
4 heads fresh broccoli, chopped
1 1/2 cups shredded american cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 teaspoons salt
2 teaspoons ground black pepper
3 tablespoons butter
2 cups crushed, seasoned croutons

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
bring a pot of lightly salted water to a boil. cook broccoli in the boiling water for 1 minute. drain, and set aside.
in a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. stir until cheese is melted. add the broccoli, stirring to coat. transfer the mixture to a 9x13 inch baking dish.
in a separate saucepan, melt the butter over medium heat. mix in the croutons, and sprinkle over the broccoli mixture.
bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

to die for blueberry muffins

Ingredients

Servings: 8
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
bake for 20 to 25 minutes in the preheated oven, or until done.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

quick cheddar garlic biscuits

Ingredients

Servings: 10
2 cups biscuit mix
1 cup shredded mild cheddar cheese
2/3 cup milk
1/4 cup butter
1/4 teaspoon garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 450 degrees f (230 degrees c). grease a baking sheet.
mix biscuit mix, cheddar cheese, and milk together in a bowl using a wooden spoon until batter is soft and doughy, 30 seconds. drop spoonfuls of batter the prepared baking sheet.
bake in the preheated oven until biscuits are lightly browned and cooked through, 8 to 10 minutes.
heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes. brush garlic butter over cooked biscuits.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Tuesday, January 12, 2016

awesome green beans with kale

Ingredients

Servings: 2
1 tablespoon olive oil
2 small shallots, chopped
2 small garlic cloves, chopped
1/2 cup chopped kale
2 tablespoons condensed cream of chicken soup
1 tablespoon sriracha sauce
1 tablespoon cream cheese
1 tablespoon sour cream
1 (15 ounce) can cut green beans, drained
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a skillet over medium heat. fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.

Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.

Catherine's Spicy Chicken Soup

Ingredients

Servings: 8
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.

Delicious Ham And Potato Soup

Ingredients

Servings: 8
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the potatoes, celery, onion, ham and water in a stockpot. bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. stir in the chicken bouillon, salt and pepper.
in a separate saucepan, melt butter over medium-low heat. whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. slowly stir in milk as not to allow lumps to form until all of the milk has been added. continue stirring over medium-low heat until thick, 4 to 5 minutes.
stir the milk mixture into the stockpot, and cook soup until heated through. serve immediately.

Dad's Oyster Stew

Ingredients

Servings: 2
1 (10.75 ounce) can cream of mushroom soup
1 (8 ounce) can oysters
1 cup milk
1 (7.5 ounce) can mushrooms
3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir cream of mushroom soup, oysters, milk, mushrooms, butter, salt, black pepper, and cayenne pepper together in a saucepan over medium heat; bring to a simmer and cook until hot, about 10 minutes.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Chicken Tortilla Soup V

Ingredients

Servings: 4
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded monterey jack cheese (optional)

Recipe

in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.