Crockpot Potato Soup

Ingredients

• 6 slices bacon, cut into 1/2 inch pieces
• 1 onion, finely chopped

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• 2 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 5 large potatoes, diced
• 1/2 teaspoon salt

• 1/2 teaspoon dried dill weed
• 1/2 teaspoon ground white pepper
• 1/2 cup all-purpose flour
• 2 cups half-and-half cream
• 1 (12 fluid ounce) can evaporated milk

Directions

• Prep
  30 m
• Cook
  6 h 30 m
• Ready In
  7 h

1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Indian Peanut Snack

This unique snack is prepared by boiling peanuts, along with turmeric, and then tossing them with onions and tomatoes. In a pinch, you can also use roasted peanuts.

Ingredients 2 cups raw peanuts
1 tbsp sea salt
1 tsp ground turmeric
1/2 tsp table salt
1/4 tsp chaat masala (spice mix for chaat)
1/2 tsp red chili powder
1 tsp ground roasted cumin
1 medium red onion, chopped
1 medium tomato, chopped
2 green chilies, stemmed and chopped
2 tbsp chopped fresh cilantro
2 tbsp freshly squeezed lemon juice


Step 1: Place a nonstick saucepan over high heat and add 5 cups water. When the water comes to a boil, add the peanuts, sea salt, and turmeric, and cook for 20 minutes. Drain.
Step 2: Transfer the peanuts to a deep serving bowl. Add the table salt, chaat masala, chili powder, cumin, onion, tomato, chilies, cilantro, and lemon juice, and stir well. Serve hot or at room temperature.

Gingerbread Pancakes

Vegan Gingerbread Pancakes

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Servings: stacks of 3 pancakes each

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 1 teaspoon cinnamon powder
• 1/2 teaspoon ginger powder
• 1/8 teaspoon nutmeg powder
• 2/3 cup plant-based milk - I used unsweetened rice coconut milk*
• 1 tablespoon date syrup ** + more for drizzling on top
• baking spray

US Customary - Metric

Instructions

1. Add the flour, baking powder, salt, cinnamon, ginger, and nutmeg powder in a mixing bowl, give it a quick whisk. Add the plant-based milk and date syrup. Whisk until incorporated. Let it sit for a few minutes.
2. Spray a flat pan or griddle with oil and heat it up to low heat. Add a small ladle of pancake batter. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes.
3. Now, let's stack the pancakes and drizzle with more date syrup! Enjoy!

Best Sweet Cornbread

The Best Sweet Cornbread

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

 

Ingredients

• 1 cup unsalted butter , softened
• 1 1/3 cup granulated sugar
• 4 eggs
• 1 teaspoon salt
• 2 cups buttermilk (see Note for easy substitution)
• 1 1/4 cups fine cornmeal (found by the flour)
• 2 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda

Instructions

1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
2. In a large bowl, cream the butter and sugar. Add the eggs and salt and mix until combined. Add the buttermilk and mix until thoroughly combined. Next, add the cornmeal, flour, baking powder, and baking soda. Mix to incorporate.
3. Pour into prepared baking dish. Bake until golden. This will be different for every oven. START checking it for doneness at 25 minutes and bake longer until golden if needed (up to 35 minutes)
4. Serve warm with butter and honey.

Recipe Notes

Buttermilk Substitution: If you don't have buttermilk you can add 1 tablespoon of vinegar to each cup of milk and let it sit for a couple of minutes.
This can easily be halved and baked in a 9x9 pan.
Source: my friend Rachel's mom, Kim Smith who got it from her church cookbook. Ori

Crock Pot Potato Soup

Cook 4 hours

Ingredients

• 6 lg. Potatoes, peeled & cut into cubes
• Chicken Bouillon (a few)-enough to make a quart of water/broth or Quart Broth
• Parsley, Pepper, Celery Salt -to taste
• 1 lg. White onion
• 1 C. Cream or 1/2 and 1/2
• 1 C. Shredded Cheese
• Bacon crumbles
• 1/2 C. Butter
• Cream Cheese
• 1 Can of Evap Milk

Instructions

1. fry bacon, chop
2. Combine potatoes with broth, onions, bacon, butter, salt, parsley in crock pot & cook on high 4 hours (or low for 8). Mash mixture well after that time is up, and stir in cream, evap milk & cheese. Sprinkle with bacon bits.

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• soupx
• potatox
• Crockpotx

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Ground Beef Italian Stuffed Peppers

Stuffed Peppers

Enjoy your dinner with peppers that are stuffed with ground beef and baked to perfection.

Makes 4 servings

Total 55 minutes

Ingredients

• 4 large bell peppers (any color)
• 1 lb lean (at least 80%) ground beef
• 2 tablespoons chopped onion
• 1 cup cooked rice
• 1 teaspoon salt
• 1 clove garlic, finely chopped
• 1 can (15 oz) Muir Glen™ organic tomato sauce
• 3/4 cup shredded mozzarella cheese (3 oz)

Instructions

1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
3. Heat oven to 350°F.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
5. Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

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Chicken Broccoli Alfredo

Leftover chicken transforms itself into a stylish dinner entree with the addition of a quick-fix Alfredo sauce and some bright green broccoli.

Makes 4 servings

Total 35 minutes

Ingredients

• Fettuccine or other favorite pasta, cooked according to package directions
• 1 to 2 cups fresh chopped broccoli, cooked and hot
• 1/2 cup (1 stick) butter
• 1/2 teaspoon (1 clove) minced garlic
• 2 cups heavy cream
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 2 to 3 cooked chicken breasts, diced

Instructions

1. Cook fettuccine according to package directions adding broccoli last 3 minutes, drain. Set aside.
2. Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper.
3. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese.
4. Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.