Posts filed under Recipes

Taco Soup Slow Cooker Recipe

This is one of the easiest dinners I make. It's so nice to get it started in the morning and come home in the evening to dinner that's ready to eat. The leftovers reheat well for lunch the next day.

Supplies

  • 6 quart slow cooker

Soup Ingredients

  • 2 pounds lean ground meat
  • 1 onion
  • 1/3 cup minced garlic (the kind that comes in a jar)
  • 1 packet taco seasoning (2 Tbsp)
  • 1 packet ranch dressing mix (3 Tbsp)
  • 1/2 tsp chili powder
  • 4 15oz cans diced tomatoes
  • 2 15oz cans corn
  • 2 15oz cans kidney beans, drained and rinsed
  • 2 15oz cans pinto beans, drained and rinsed
  • salt and pepper to taste

Toppings

  • mexican blend shredded cheese
  • sour cream
  • fresh cilantro
  • tortilla chips

Directions

  1. Chop onion.
  2. Cook ground meat and onion together on the stove. If needed, add a bit of oil to prevent sticking.
  3. When the meat is nearly cooked through, add the minced garlic and seasonings.
  4. Put the fully cooked meat mixture in the slow cooker. Depending on the type of meat you used, you may need to drain the fat first.
  5. Add canned tomatoes and corn directly to the slow cooker. Do not drain the liquid.
  6. Add rinsed beans and fold gently until all ingredients are mixed well.
  7. Cook on low for 6-10 hours.
  8. Add salt and pepper to taste.
  9. Serve with toppings and enjoy.
Posted on April 14, 2017 and filed under Recipes.

Loaded Potato Soup Slow Cooker Recipe

I have been making this potato soup for a few years now, and it always turns out wonderfully. After quite a few requests for the recipe, I decided I should probably post it. If you're looking for something easy and hearty, this is the soup for you.

Supplies

  • 6 quart slow cooker
  • immersion blender (a regular blender will also work)

Ingredients

  • about 8 pounds of russet potatoes
  • one medium onion
  • 1/4 cup minced garlic (the kind that comes in a jar)
  • 1 quart chicken stock
  • 16 oz cream cheese
  • 10 slices bacon
  • green onions
  • shredded cheddar cheese
  • salt
  • pepper
  • garlic powder

Directions

  1. Preheat oven to 400°F.
  2. Put bacon slices on a baking sheet and bake for about 20 minutes, or until bacon is starting to get crispy.
  3. While the bacon is cooking, dice the onion. Add the diced onion and minced garlic to the slow cooker.
  4. Scrub potatoes and chop into 1/2" cubes. There is no need to peel them. Use however many potatoes it takes to fill your slow cooker to 1/2" from the rim.
  5. Chop the cooked bacon and add half of it to the slow cooker. Also add a couple of tablespoons of the bacon fat for increased flavor.
  6. Pour in the chicken stock. Add water until the potatoes are barely covered. Sprinkle in some salt and pepper, then stir until all ingredients are well-combined.
  7. Cook on low for 8-10 hours.
  8. After cooking, remove 1-2 cups of the broth to produce a thicker soup.
  9. Cut the cream cheese into 1" cubes and stir into the soup.
  10. Using an immersion blender, puree the soup until you are left with a thick and creamy consistency, but you still have chunks of potatoes. You can do this while the cream cheese finishes melting. If you don't have an immersion blender, remove some of the soup to a blender and puree, then stir back into the pot.
  11. Season with salt, pepper, and garlic powder to taste.
  12. Garnish with the remaining bacon, chopped green onions, and shredded cheddar cheese.

Linking up with What's Cookin' Wednesday

Posted on March 29, 2017 and filed under Recipes.

Dill Rolls Recipe

Dilly bread is staple at our Thanksgiving table. Mom made it every year when I was growing up. As an adult, it's one of the dishes that I always make. It's easy to make a day ahead and pop in the oven to warm for a few minutes before the meal is served.

Ingredients

  • 1 1/2 Tbsp active yeast (2 packets)
  • 16 ounces small curd cottage cheese
  • 4 Tbsp butter, divided
  • 2 tsp salt, divided
  • 1/4 cup sugar
  • 2 eggs
  • 2 Tbsp instant minced onion
  • 1 1/2 Tbsp dill seed
  • 1/2 tsp baking soda
  • 4-5 cups flour

Directions

  1. Heat cottage cheese to lukewarm then mix in yeast.
  2. Melt 2 Tbsp butter and add to cottage cheese and yeast mixture.
  3. Add 1 tsp salt, sugar, eggs, onion, dill seed, and baking soda.  Mix until all ingredients are well combined.
  4. Gradually add flour to form stiff dough, beating well after each addition.  The dough should be moist.
  5. Cover with a damp cloth and let rise until doubled, about an hour.
  6. Stir down dough.
  7. Form into 18 rolls and place in a well-greased 9X13 baking dish.
  8. Cover and let rise until light, about 30-40 minutes.
  9. Bake at 350 until golden, 25-30 minutes.
  10. Brush with remaining 2 Tbsp butter and sprinkle with salt.

If you make this in advance, it's quick and easy to reheat.  Cover with foil and place in a 350 degree oven for about 10 minutes.  It will be just like it was freshly baked.

Posted on November 30, 2016 and filed under Recipes.