World Best Soup Recipes Blog: July 2016

Sunday, July 31, 2016

zuppa toscana

Ingredients

Servings: 6
1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
layer the sausage links a baking sheet and bake for 25 minutes, or until done. cut in half length-wise, then cut at an angle into 1/2 inch slices.
place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
remove bacon and crumble. set aside.
add garlic to the onions and cook an additional 1 minute. add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
add crumbled bacon, sausage, kale, and cream. simmer 4 minutes and serve.

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.

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.

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.

Brown Beans

Ingredients

Servings: 8
1 pound dried pinto beans
1/2 teaspoon salt
8 cups reduced-salt chicken broth
1 3/4 pounds ham hock
1/2 teaspoon black pepper
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. allow the beans to soak overnight.
the next day, drain and rinse the beans, and place them in a large pot. stir in the chicken broth, ham hock, black pepper, and salt. bring to a boil over medium heat, and reduce the heat to a simmer.
simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. remove the ham hock before serving.

Hungarian Mushroom Soup

Ingredients

Servings: 6
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a large pot over medium heat. saute the onions in the butter for 5 minutes. add the mushrooms and saute for 5 more minutes. stir in the dill, paprika, soy sauce and broth. reduce heat to low, cover, and simmer for 15 minutes.
in a separate small bowl, whisk the milk and flour together. pour this into the soup and stir well to blend. cover and simmer for 15 more minutes, stirring occasionally.
finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. mix together and allow to heat through over low heat, about 3 to 5 minutes. do not boil. serve immediately.

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.

zuppa toscana

Ingredients

Servings: 6
1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
layer the sausage links a baking sheet and bake for 25 minutes, or until done. cut in half length-wise, then cut at an angle into 1/2 inch slices.
place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
remove bacon and crumble. set aside.
add garlic to the onions and cook an additional 1 minute. add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
add crumbled bacon, sausage, kale, and cream. simmer 4 minutes and serve.

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.

Russian Mushroom And Potato Soup

Ingredients

Servings: 12
5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt 3 tablespoons butter in a large saucepan over medium heat. mix in leeks and carrots, and cook 5 minutes. pour in broth. season with dill, salt, pepper, and bay leaf. mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. remove and discard the bay leaf.
melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. stir into the soup.
in a small bowl, mix the half-and-half and flour until smooth. stir into the soup to thicken. garnish each bowl of soup with fresh dill to serve.

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.

lentil soup

Ingredients

Servings: 8
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils - soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated parmesan cheese

Recipe

in a large stockpot, saute the onions in oil until they are glossy. stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. stir well, then add the and bring the mixture to a boil. slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
sprinkle the soup with parsley and parmesan (optional) before serving.

Down-home Black-eyed Peas

Ingredients

Servings: 12
3 cups dry black-eyed peas
12 cups water
3 pounds smoked ham hocks
1 1/4 cups chopped onion
1 cup chopped celery
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 bay leaf
1 (10 ounce) package frozen sliced okra, thawed

Recipe

Preparation Time:

Cook Time:

Ready Time:

pick over the peas, rinse them, and place them in a large dutch oven or soup pot with the water. bring the beans to a boil for 2 minutes. remove from heat, cover, and let stand for 1 hour.
stir in the ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until the ham hocks are tender, about 1 1/2 hours. stir in the okra and simmer until tender, 10 to 15 minutes. remove and discard bay leaf before serving.

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.

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.

lentil soup

Ingredients

Servings: 8
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils - soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated parmesan cheese

Recipe

in a large stockpot, saute the onions in oil until they are glossy. stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. stir well, then add the and bring the mixture to a boil. slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
sprinkle the soup with parsley and parmesan (optional) 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.

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.

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.

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.

Russian Mushroom And Potato Soup

Ingredients

Servings: 12
5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt 3 tablespoons butter in a large saucepan over medium heat. mix in leeks and carrots, and cook 5 minutes. pour in broth. season with dill, salt, pepper, and bay leaf. mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. remove and discard the bay leaf.
melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. stir into the soup.
in a small bowl, mix the half-and-half and flour until smooth. stir into the soup to thicken. garnish each bowl of soup with fresh dill to serve.

lentil soup

Ingredients

Servings: 8
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils - soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated parmesan cheese

Recipe

in a large stockpot, saute the onions in oil until they are glossy. stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. stir well, then add the and bring the mixture to a boil. slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
sprinkle the soup with parsley and parmesan (optional) before serving.

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.

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.

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.

cptk side

Ingredients

Servings: 3
2 teaspoons olive oil, or to taste
1 (14 ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped kale
1 cup tomato soup
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a skillet over medium heat. saute chickpeas, cumin, and chili powder in hot oil until chickpeas are coated, 2 to 3 minutes. add kale and cook until wilted, about 5 minutes. stir soup into kale mixture and cook until heated through, about 5 minutes. season with salt.

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.

Russian Mushroom And Potato Soup

Ingredients

Servings: 12
5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt 3 tablespoons butter in a large saucepan over medium heat. mix in leeks and carrots, and cook 5 minutes. pour in broth. season with dill, salt, pepper, and bay leaf. mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. remove and discard the bay leaf.
melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. stir into the soup.
in a small bowl, mix the half-and-half and flour until smooth. stir into the soup to thicken. garnish each bowl of soup with fresh dill to serve.

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.

Russian Mushroom And Potato Soup

Ingredients

Servings: 12
5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt 3 tablespoons butter in a large saucepan over medium heat. mix in leeks and carrots, and cook 5 minutes. pour in broth. season with dill, salt, pepper, and bay leaf. mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. remove and discard the bay leaf.
melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. stir into the soup.
in a small bowl, mix the half-and-half and flour until smooth. stir into the soup to thicken. garnish each bowl of soup with fresh dill to serve.

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.

Marie's Easy Slow Cooker Pot Roast

Ingredients

Servings: 6
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

season the roast with salt and pepper to taste. brown on all sides in a large skillet over high heat, about 4 minutes per side.
place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
cover and cook on low setting for 8 to 10 hours.

Saturday, July 30, 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.

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.

Creamed Spinach For A Small Family

Ingredients

Servings: 2
1/2 (10 ounce) can condensed cream of celery soup
1 tablespoon butter
1 teaspoon all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
salt and ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat soup in a saucepan over medium heat until hot, 2 to 3 minutes. stir butter, flour, garlic salt, onion powder, salt, and black pepper into soup; add spinach, stir, and cook until heated through, about 5 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 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.

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.

Marie's Easy Slow Cooker Pot Roast

Ingredients

Servings: 6
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

season the roast with salt and pepper to taste. brown on all sides in a large skillet over high heat, about 4 minutes per side.
place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
cover and cook on low setting for 8 to 10 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.

Hungarian Mushroom Soup

Ingredients

Servings: 6
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a large pot over medium heat. saute the onions in the butter for 5 minutes. add the mushrooms and saute for 5 more minutes. stir in the dill, paprika, soy sauce and broth. reduce heat to low, cover, and simmer for 15 minutes.
in a separate small bowl, whisk the milk and flour together. pour this into the soup and stir well to blend. cover and simmer for 15 more minutes, stirring occasionally.
finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. mix together and allow to heat through over low heat, about 3 to 5 minutes. do not boil. serve immediately.

cold fruit explosion soup

Ingredients

Servings: 6
4 cups cubed seeded watermelon
2 cups cubed honeydew
2 cups fresh blueberries, divided
1 1/2 teaspoons minced fresh ginger root
1/2 teaspoon ground nutmeg

Recipe

Preparation Time:

Ready Time:

blend the watermelon, honeydew, and about half the blueberries in a blender until smooth. add the ginger and nutmeg; blend again until incorporated. pour the soup into a bowl and stir the reserved blueberries to serve.

lentil soup

Ingredients

Servings: 8
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils - soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated parmesan cheese

Recipe

in a large stockpot, saute the onions in oil until they are glossy. stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. stir well, then add the and bring the mixture to a boil. slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
sprinkle the soup with parsley and parmesan (optional) 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.

Crab Bisque

Ingredients

Servings: 4
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
15 fluid ounces milk
1 (12 ounce) package imitation crabmeat, diced
1 bunch green onions, chopped

Recipe

in a saucepan, combine tomato soup, mushroom soup, milk and crab meat. cook over medium heat stirring frequently. when hot, ladle into soup bowls and sprinkle with green onions.

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.

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.

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.

zuppa toscana

Ingredients

Servings: 6
1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
layer the sausage links a baking sheet and bake for 25 minutes, or until done. cut in half length-wise, then cut at an angle into 1/2 inch slices.
place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
remove bacon and crumble. set aside.
add garlic to the onions and cook an additional 1 minute. add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
add crumbled bacon, sausage, kale, and cream. simmer 4 minutes and serve.

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.

lentil soup

Ingredients

Servings: 8
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils - soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated parmesan cheese

Recipe

in a large stockpot, saute the onions in oil until they are glossy. stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. stir well, then add the and bring the mixture to a boil. slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
sprinkle the soup with parsley and parmesan (optional) 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.

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.

Vegetable Medley Casserole

Ingredients

Servings: 10
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 cup reduced fat sour cream
1 1/2 cups shredded colby-jack cheese
2 (16 ounce) packages frozen mixed vegetables, thawed
1 (8 ounce) can water chestnuts, drained (optional)
salt and pepper to taste
1 (6 ounce) can french-fried onions

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease one 7x11 inch baking dish.
in a large bowl, mix together the mushroom soup, sour cream, monterey jack and colby cheeses.
combine the vegetables, water chestnuts, salt and pepper with the soup mixture. stir together and pour into baking dish.
bake uncovered for 30 minutes. remove from oven, top with onions and bake 10 minutes longer.

Hungarian Mushroom Soup

Ingredients

Servings: 6
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a large pot over medium heat. saute the onions in the butter for 5 minutes. add the mushrooms and saute for 5 more minutes. stir in the dill, paprika, soy sauce and broth. reduce heat to low, cover, and simmer for 15 minutes.
in a separate small bowl, whisk the milk and flour together. pour this into the soup and stir well to blend. cover and simmer for 15 more minutes, stirring occasionally.
finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. mix together and allow to heat through over low heat, about 3 to 5 minutes. do not boil. serve immediately.

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.

hominy con queso

Ingredients

Servings: 6
1 (30 ounce) can hominy, drained
1 (10.75 ounce) can cream of mushroom soup
1 (4 ounce) can diced green chiles
1 pound shredded pepperjack cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). prepare a large baking dish with cooking spray.
combine the hominy, mushroom soup, green chilies, and about half of the pepperjack cheese in a bowl; spread evenly into the bottom of the prepared baking dish. sprinkle the remaining pepperjack cheese over the top of the mixture.
bake in the preheated oven until the cheese is bubbling and beginning to brown, 30 to 35 minutes.

Best Garlic Souffle

Ingredients

Servings: 6
1/4 cup butter
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
2 teaspoons lemon juice
3 eggs, well beaten
1 cup minced garlic

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 1 1/2 quart baking dish.
melt butter in a large saucepan over medium heat. stir in celery soup, milk, salt and pepper. heat, stirring, until smooth. slowly stir in cheese and lemon juice, mixing well.
remove from heat and stir in eggs and garlic. mix well and pour into prepared dish.
bake in preheated oven for 50 minutes.

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 pumpkin turkey chili

Ingredients

Servings: 6
1 tablespoon olive oil
1 pound ground turkey
1 onion, chopped
1 (28 ounce) can diced tomatoes
2 cups cubed fresh pumpkin
1 (15 ounce) can chili beans
1 (15 ounce) can seasoned black beans
3 tablespoons brown sugar
1 tablespoon spice
1 tablespoon chili powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. drain and discard any fat.
transfer turkey to a slow cooker and stir in diced tomatoes, pumpkin, chili beans, black beans, brown sugar, spice, and chili powder. set cooker to low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.

Simple Cucumber Soup

Ingredients

Servings: 3
1 tablespoon butter, or more to taste
1 tablespoon olive oil
1 small yellow onion, chopped
1 large clove garlic, minced
2 large english cucumbers, peeled and thinly sliced
2 small zucchinis, peeled and thinly sliced
3 cups vegetable broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter with the oil in a large saucepan over medium-high heat. cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. remove from heat and cool a few minutes.
pour soup into a blender no more than half full. cover and hold lid in place with a towel; pulse a few times before leaving on to blend. puree in batches until smooth.

campfire potatoes and carrots

Ingredients

Servings: 4
3 large potatoes, cut into cubes
2 carrots, cut into cubes
1 tablespoon butter
1 (1 ounce) package dry onion soup mix (such as lipton®)

Recipe

Preparation Time:

Cook Time:

Ready Time:

place a grill grate over your campfire.
lay a thick piece of aluminum foil a flat work surface. pile potatoes and carrots into the middle of the foil. put butter on the vegetables and sprinkle onion soup mix over the top.
fold opposite ends of the foil so they meet; roll together to form a seam. roll remaining ends together to seal contents into a packet.
cook packet on the grill until the potatoes and carrots are completely tender, about 45 minutes.

zuppa toscana

Ingredients

Servings: 6
1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
layer the sausage links a baking sheet and bake for 25 minutes, or until done. cut in half length-wise, then cut at an angle into 1/2 inch slices.
place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
remove bacon and crumble. set aside.
add garlic to the onions and cook an additional 1 minute. add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
add crumbled bacon, sausage, kale, and cream. simmer 4 minutes and serve.

Russian Mushroom And Potato Soup

Ingredients

Servings: 12
5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt 3 tablespoons butter in a large saucepan over medium heat. mix in leeks and carrots, and cook 5 minutes. pour in broth. season with dill, salt, pepper, and bay leaf. mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. remove and discard the bay leaf.
melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. stir into the soup.
in a small bowl, mix the half-and-half and flour until smooth. stir into the soup to thicken. garnish each bowl of soup with fresh dill to serve.