Bacon Cheese Burger Soup (crock pot)

Ingredients

• 1 tablespoon olive oil
• 3 medium garlic cloves, minced
• 1 pound ground beef
• 1/2 bag of frozen hash browns (the small square ones)
• 4 strips of cooked crumble bacon (reserved some for topping)
• 2 tablespoons all-purpose flour
• 3 cups canned chicken broth, divided
• 1 cup 1/2 and 1/2 cream
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 1/2 tablespoons Worchestershire sauce
• 1/2 cup shredded carrots
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 8 ounces cubed cheese (I used Velveeta)
• shredded cheese for topping
• 1 small white onion (optional.. husband HATES onions.. so I had to use onion powder, about 2 tablespoons.If you use it, saute with garlic and meat)

Instructions

1. Preheat olive oil in a large skillet over medium-high heat. Add garlic. saute, then brown your hamburger meat. Drain, and add meat to your slow cooker.
2. In a small cup, combine flour and 1/2 cup of broth. Whisk to combine, making sure it’s smooth. Add the mixture to your skillet, and then slowly pour in the remaining 2 ½ cups of broth. Bring to a boil, stirring constantly, and allow to cook until just thickened. Pour over meat in slow-cooker.
3. Stir in your remaining ingredients, through the black pepper. Cook on low for 2-4 hours. Just before serving, add in your cheese and stir until it is melted. Top with additional shredded cheese, and bacon if desired.

Serve with some crusty bread! (french loaf)

Bacon Parmesan Fettuccine

• Ingredients:
• 1 (9-ounce) package fettuccine pasta
• 2-4 slices smoked center-cut bacon
• 2 teaspoons minced garlic
• 1/2 cup frozen green peas
• 1/3 cup half-and-half/ heavy cream
• 2 teaspoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/3 cup shredded Parmesan cheese

• Directions:

  1. Cook pasta according to package directions. Drain pasta, reserving 3/4 cup cooking liquid.
  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in the pan; crumble. 
  3. Add  minced garlic to drippings in pan; sauté 2 minutes. Stir in green peas; sauté 1 minute.  
  4. Add pasta, reserved cooking liquid, and half-and-half to pan; cook 1 minute or until thoroughly heated, tossing to combine. 
  5. Add Parmesan cheese and bacon (leaving some out for garnish) 
  6. Remove from heat. Add butter, salt, and pepper to pan; toss until butter melts. Sprinkle with crumbled bacon and Parmesan cheese.

Eggnog French Toast

 

 

My favorite flavor of the holidays is Eggnog! I will not usually buy it until after thanksgiving. Just like Pumpkin, I wont buy until Halloween, Peppermint Mocha, not till after thanksgiving also. This year, I did it all wrong. I couldn't wait. Already drinking peppermint mocha coffee, and bought my first carton of eggnog! Im actually excited to decorate for Christmas, and the only thing really holding me back is that we are trying to move! Last year was not a good holiday season for me, and this year is the opposite, so Im excited!

 

 Ingredients:

• 3/4 C of eggnog. I get the light one.. but Im sure the other is amazing too
• 1tsp on Nutmeg I used a little more, cause I love it!
• 1tsp Vanilla
• 6 slices of think cut bread. I found this "French toast cut" at Vons

Directions:

1. Beat the eggs, add the eggnog, nutmeg and vanilla, and stir!
2. Heat skillet with a little butter or non stick spray *butter is better, gives it a nice crisp edge*
3. Cook low and slow! Never turn the heat on high! Even if your in a rush to feed a bunch of hungry boys!
4. Cook all pieces of bread the same.

I made a glaze for the French toast. I mixed eggnog, powdered sugar, nutmeg and plain syrup.

Creamy Potato Soup

 

This recipe is so easy. I looked around on pinterest for some ideas. I looked in my freezer and pantry to see what I had and went from there. I didn't have potatoes at the house. and some recipes called for instant mashed potatoes.. didn't have that either. All I had was a large bag of shredded hash browns.

So I used them. Also many recipe called for onions, and as much as I LOVE them, my husband is home now.. and hates them...

Ingredients:

• Large bag frozen hash browns
• 1 large Chicken broth (the boxed one, or 2 16 oz cans)
• 1 can cream of chicken
• 1 tbs of onion powder
• 1 tsp or more of cracked black pepper
• 8oz of cream cheese

Directions:

Toss all in except cream cheese to crock pot. Cook on high for 4-5 hours.

Then I used a potato masher, to mash up potatoes, leaving some whole.

Stir it, and add cream cheese. Cook for 30 more minutes, stir occasionally. 

Serve with crusty bread, top with cheese, bacon, green onion, sour cream, or whatever else you like!

 

 

Monkey Bread: PIZZA

 2 cans of grands biscuits. 
 
one jar of pizza sauce (your choice) the jar is about 16oz. 
 
1/2 package of pepperoni (or toppings of your choice).
 
1 stick of butter.
 
2 crushed garlic cloves.
 
a palm pull of Italian seasoning mix.
 
one bag of pizza mixture of cheese.

heat oven to 350.
 
Cut each biscuit into quarters
 
Melt butter with garlic and seasons in it.
 
Toss all biscuit pieces into butter mixture.
 
Place about one can of seasoned biscuits pieces into greased 9x13 pan. then toss in your 

favorite pizza toppings. sprinkle cheese (1/2bag) drizzle 1/2 jar of pizza sauce over the 

pieces.
 
layer the rest of the seasoned biscuits, and toppings. Then the rest of the pizza sauce.

cover the top with cheese. I sprinkled a little more of the Italian seasons on top. bake until

 the middle is cooked. I cooked for 20 minutes, then covered with foil, and cooked for about

  15-20 minutes more.

Blogger issues

Having some issues with blogger?.. Unable to upload pics.. Recipes soon to come once I figure this out.

Honey Mustard Chicken

Ingredients:

• Honey Mustard dressing, or dipping sauce of your choice. I used French's Honey Mustard 
• 2 Boneless skinless chicken breasts (pounded out.. and cut into 4 pieces of chicken (you dont need to pound it out..but I like to)
• 1 cup to 1 1/2 cups Bread crumbs 
• 1/2 cup chicken broth
• 1 T of flour
• 2 T EVOO (or cooking oil of your choice)
• salt and pepper

Directions:

1. Place chicken breasts in a zip lock storage bag. Pour mustard in to coat breasts. Shake it up, so all breast are coated. Then place bag in fridge for 30 minutes.
2. Pour bread crumbs in shallow dish. Season with salt and pepper if you wish.
3. Heat oven to 325 degrees
4. Heat oil in skillet on stove top.
5. Coat each chicken breast with the bread crumbs, and place in skillet. Only browning chicken in skillet. Once each side is browned, place chicken on a cookie sheet, then place in heated oven. Cook chicken until no longer pink. about 30 minutes,(depending on if you pound the chicken or not.)
6. In the skillet pour in about a Tablespoon of the chicken broth to scrape up drippings.
7. Sprinkle in the flour, cook for a few minutes, then pour in 1/2 cup honey mustard.
8. Stir in the rest of the chicken broth. Sauce will thicken. you can add more mustard or ore broth depending on consistency you want.
9. Plate cooked chicken and pour mustard sauce on top!

My oldest son does not like mustard, or honey mustard.. but LOVED this chicken and got more! He asked me to make this more often! He said he likes honey mustard now.