A cold winter blast just hit us here here in upper Michigan so hot soup sounded really good. I had some shopping I needed to get done so I thought the slow cooker would be a good fit to free up my afternoon. This Slow Cooker Chicken Noodle Soup Recipe does require a little bit of prep time, but the end result is really good – serve as a side dish or stand alone meal.
Generously salt and pepper chicken thighs. In a large skillet over medium high heat, using the oil ,brown chicken breasts on both sides; remove to platter and set aside. Reserve 1 tablespoon of the cooking oil in the skillet and cook the carrots, celery, and onion until mixture starts to brown. Add the tomato paste, thyme, garlic, and red pepper flakes cooking until fragrant, about 30 seconds.
Stir in 1 cup of the chicken broth scrapping any dripping from the bottom of the pan and pour the mixture into the slow cooker. Add bay leaves and remaining chicken broth to the slow cooker and add the chicken thighs to the mixture.
Salt and pepper the chicken breast, wrap breast in aluminum foil and place foil packet on top of the soup mixture.
Cook for 4 – 6 hours or until chicken is fall off the bone tender. Remove the chicken breast and thighs from the slow cooker and place a a platter too cool.
Cook noodles according to package directions; drain.
While noodles are cooking using a fork shred chicken into bite size pieces discarding the bones; add the chicken back to the slow cooker. Remove bay leaves, mix in the noodles, peas and parsley and continue cooking until heated through.
This Sweet Potato pie is rich, smooth, and delicious because the filling is cooked to perfection.
In the past over the holidays I have always prepared pumpkin pie, but because I have never had sweet potato pie I decided to give it a try.
This pie was no disappointment; it’s delicious. If you have never had sweet potato pie, and are looking for a change, give this Sweet Potato Pie Recipe a try for the holidays.
1 ¾ pounds sweet potatoes (try to get potatoes about the same size so they get done at the same time)
½ teaspoon salt
4 tablespoons unsalted butter
½ teaspoon cinnamon
¼ teaspoon nutmeg
8 ounces sour cream
3 large eggs plus 2 egg yolks
1 teaspoon vanilla
Instructions
Preheat oven to 425F.
Place crust in pie plate and sprinkle ¼ cup brown sugar over the bottom; set aside.
Pick sweet potatoes with a fork and microwave until tender flipping half way through the cooking process. (About 15 to 20 minutes – these can be done ahead of time. Just place the flesh in a bowl and refrigerate). Immediacy slice potatoes in half lengthwise, allowing some of the moisture to escape, and the potatoes to cool. Once the potatoes have cooled enough to handle using a spoon scoop out the flesh into the bowl of a food processor and then add the remaining sugar and salt, process until smooth.
In a small bowl melt the butter along with the cinnamon and nutmeg in a microwave (about 30 seconds).
Add the melted butter, egg and egg yolks, sour cream, and vanilla; mix until smooth. Pour mixture into pie crust.
Bake at 425 for 15 minutes, reduce heat to 350 and continue baking for 35 to 40 minutes or until edges firm up and center jiggles slightly when shaken. (center should be 165F)
What would the Holidays be without cookies? These S’mores Blossom Cookies are delicious and have a perfect combination of flavors for the holiday season.
This is a simple and quick recipe that makes 24 cookies depending on the size you make.
Bake some of these cookies up for Christmas; you and your guests will love them.
Preheat oven to 350F and line 2 baking sheets with parchment paper.
In a medium size bowl whisk together the flour, salt, baking powder, and baking soda.
Using a stand mixer with paddle attachment on medium high speed mix together butter, sugar, and ½ cup graham cracker crumbs until mixture is light and fluffy. (If you don't have a stand mixer a regular mixer should work fine)
Reduce speed to low and gradually add the flour mixture mixing until just moist (If not using a stand mixture use a spoon).
Place the rest of the graham cracker crumbs in a shallow dish, measure the dough out 1 tablespoon at a time and form a ball like you are making meat balls, roll in the cracker crumbs too coat, placing 12 on each cookie sheet.
Bake one sheet at a time for 10 – 12 minutes until edges start to crack, remove from the oven, and switch oven to broil,
Let cookies cool for 5 minutes and then place a marshmallow slice on the top of each cookie.
Broil cookies 10 inches from the broiler element until deep golden brown.
Remove from the oven and immediately place kisses on top of each cookie; transfer to wire rack to cool.
Repeat the process with the other sheet of cookies.
Note: on the second tray I used a fork and flattened the balls a little bit to make the tops a little flatter to hold the marshmallow – this seemed to work real well.
1 cup brown gravy mix or you favorite brand (cooked according to package directions)
Instructions
Preheat oven to 375F. Spray a 12 cup muffin tin with cooking spray.
In a large bowl using you hands mix together the meat, stuffing mix, water, and steak sauce until just combined.
Press the meat into the muffin cups. (the recipe says it makes 12 – but I filled the cups and wound up with 10. So if this is an issue divide the meat up so it comes our even – I would guess about ¾'s full)
Bake for 20 to 25 minutes to an internal temperature of 160F.
While the meatloaves are baking mix the cream cheese into the potatoes until cheese is melted and then stir in the parsley.
Serve the potatoes over the meatloaves topped with the gravy.
Note: If you are using fresh potatoes cut the potatoes small and cook them while the meatloaves are in the oven. The potatoes should be done and ready to mash about the same time the meatloaves are done.
My puppy dog’s cupboard was bare so I either had to go to the store and buy dog treats or fire up the oven and make my own so I decided on these Peanut butter and Banana Dog Treats.
Even though these are dog treats my wife and I always try the finished product and I thought these were pretty good – my wife thought they were the best yet, so “Hunter”, our English setter, may have some competition for these. LOL
¾ cup creamy peanut butter (preferably all natural)
1 ripe banana (mashed)
1 large egg
2 tablespoons canola oil
1 tablespoon dark brown sugar
Instructions
Preheat oven to 350F.
In a medium bowl whisk together the egg, peanut butter, bananas, sugar, and oil.
In a large bowl mix together the flour and rolled oats.
Mix the wet ingredients into the dry ingredients using a spoon until dough forms. Using your hands knead the dough until it comes together; place on a lightly floured work surface and roll out to ¼ inch thickness.
Line a large baking sheet with parchment paper. Cut biscuits with a cookie cutter to desired shape and place on cookie sheet. Bake until treats start to brown and are kind of hard. (20 - 25 minutes)
Chocolate, cream cheese, whipped topping, and cherries forming a rich and delicious combination of flavors to create this Black Forest Cream Cheese Pie.
Wow your Holiday guests – this Black Forest Cream Cheese Pie is quick and simple to put together.
In a large bowl using an electric mixer, mix together the cream cheese, butter, vanilla, and sugar until smooth. Add the chocolate and continue mixing until well combined.
Using a spoon, spoon the mixture into a 9 inch graham cracker crust.
Top with the cherry pie filling and refrigerate until ready to serve.
For a simple biscuit recipe – this has to be about the best.
I was planning on having stew for supper and thought hot biscuits would be great to have along with it. This Drop Biscuits Recipe looked like it was simple to put together, and I had all the ingredients on hand, so I decided to give it a try. It was just my wife and I for supper, and between the 2 of us there wasn’t a crumb left over.
The next time you need a quick biscuit recipe give this on a try.
1 stick cold unsalted butter (cut into ¼ inch pieces – I threw them in the freezer for a few minutes to get them good and cold.)
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
¾ cups whole mild ( I used some cream I had left over from the holidays and mixed it with 2% milk.)
Instructions
Preheat oven to 400F.
In a large bowl whisk together all the dry ingredients. Fold the butter pieces in and using your fingers or a pastry blender work the butter into the dry ingredients to form a pea like texture.(a food processors makes quick work for this)
Add the milk and stir until just moist.
Line a baking sheet with parchment paper, or lightly spray with cooking spray. Using ¼ cup measuring cup place dough on baking sheet about 2 inches apart. Bake until biscuits are golden brown, about 20 minutes, let cool a little bit and serve warm.
This is pretty much a basic recipe leaving a lot of room to add additional spices, but I wanted to keep this recipe as quick and simple as possible. The recipe was prepared as written – I thought the end result was pretty good.
In a large bowl whisk together the sweet potatoes and eggs.
Using a large spoon mix the flour and baking powder into the sweet potato mixture and then mix in the butter and milk. The mixture will be thick and lumpy. (If you want a thinner batter add extra milk a little at a time. (Be careful the batter thins quickly)
Cook pancakes in a skillet, or over a griddle on medium high heat. Cooking until golden brown and bubbles form on top and edges start to firm up, flip and finish cooking.
This Rabbit Cacciatore is perfect for wild or domestic rabbit meat. This recipe has a delicious combination of flavors and tastes exceptionally good on a cold night.
If you have rabbit meat available give this one a try you wont be disappointed, it is delicious.
4 cloves garlic (crushed and minced) or more to taste
3/ cups fresh mushrooms (coarsely chopped)
2 cans diced tomatoes (14.5 ounces each)
2 red bell peppers (seeded and cut into 1 inch pieces)
1 bay leaf.
1 can sliced black olives (4 ounces)
Instructions
Place flour, salt, ½ tablespoon thyme, and pepper into a food grade disposable bag and work with your hands to combine.
Shake rabbit pieces in flour mixture one piece at a time. In a large skillet over high heat using the olive oil cook rabbit until nicely browned on both sides; set aside on a platter.
Reduce heat to medium, add the onion and cook for about 1 minute. Add the garlic, mushrooms and pepper pieces and continue cooking for about 2 more minutes. Stir in the other ½ tablespoon of thyme and the rosemary. Add the wine to the skillet and using a spoon scrap any dripping from the bottom of the pan. Continue cooking until wine is reduced to about in half. (about 1 minute)
Reduce heat to low - place the rabbit pieces back into the pan and pour the diced tomatoes over the top. Add the bay leaf, cover, and cook until rabbit is tender. (domestic rabbit meat 35 minutes – wild may take longer depending on the rabbit)
remove rabbit to a serving platter, add the olives, and continue cooking sauce until sauce starts to thicken. (about in half)
This Parmesan Crusted Pork Chops with Winter Squash recipe is a little bit of work, but well worth the effort. You are basically baking the 2 together to form a roast pork chop and winter squash supper. Bake some potatoes in the microwave and supper is ready.
The next time you’re in the mood for pork chops give this Parmesan Crusted Pork Chops with Winter Squash recipe a try; it’s really good.
Line a large baking pan with aluminum foil and place a wire rack on top. (I used a broiler pan and it worked out fine)
In a shallow microwavable dish whisk together the panko bread crumbs and olive oil; salt and pepper to taste. Microwave the crumbs, stirring constantly, until breadcrumbs are nicely browned. (watch this closely because microwave heats seem to very a lot). After crumbs have cooled mix in the Parmesan cheese.
Place the flour in another shallow dish. In a medium size bowl whisk together the eggs, thyme, and Dijon mustard.
Pat chops dry with paper toweling and generously salt and pepper them. Roll in flour, and then dip them into the egg mixture, and then in the bread crumbs pressing firmly to secure the breading onto the chops.
Place the chops on one side of the baking sheet.
Cut squash length wise into quarters and remove the seeds. Place on a microwavable plate and brush with 1 tablespoon of the melted butter. Microwave squash for 8-10 minutes or until softened. Place squash on the other half of the baking sheet. Mix the brown sugar with the remaining butter, mix in the cayenne pepper, and brush it over the squash.
Bake until chops are 145F and squash is golden brown and tender. (about 25 min depending on thickness)
Puppy dog was running out of treats so I had to get busy and do some baking. This dog treats recipe is simple and quick to put together – and your favorite canine will love them.
Preheat oven to 350F. And line a large baking sheet with parchment paper.
In a large bowl mix together the pumpkin, molasses, vegetable oil, and water.
In another bowl whisk together the flour, baking powder, cinnamon, and baking soda. Gradually stir the dry ingredients into the wet ingredients stirring until dough forms. (add a little extra water if necessary)
Using a spoon – spoon out dough, and roll into balls, like making meatballs. Placing them about an inch apart on the baking sheet. Flatten slightly with a fork like making peanut butter cookies.
In a medium size microwavable bowl mix together ¾ cup chicken broth, rice, and ¼ teaspoon salt. Cove and microwave for 7-8 minutes or until liquid is absorbed.
Salt and pepper the chicken. In a medium size sauce pan using the oil over medium high heat brown chicken on both sides; set chicken aside on a plate.
Reserve one tablespoon of the oil in the sauce pan, add the onion, ¼ teaspoon salt, and cook until onion is soft and starts to brown. Add the garlic and thyme and cook until fragrant about 30 seconds. Add wine while scrapping any dripping off the bottom of the pan and then add the remaining ½ cup chicken broth.
Mix in the rice and place chicken in the pan skin side up. Cove and bake until rice is tender and chicken is done.
Remove chicken to a plate and lightly cover with aluminum foil. Mix the parsley into the rice and let sit covered for 10 minutes.
This one dish Chili Spaghetti recipe is simple to put together and has a great combination of flavors. It is quick to put together so you can have supper on the table in less than an hour. This is a great after school or work recipe.
1 can spicy vegetable chili (18.8 ounces – you can also use any good brand of vegetarian chili)
1 can Italian stewed tomatoes (14.5 ounces)
1 ½ cups shredded sharp cheddar cheese (divided)
½ cup sour cream
1 ½ teaspoons chili powder
¼ teaspoon garlic powder
Instructions
Preheat oven to 350F.
Cook pasta according to package directions for al dente; drain and rinse. Place cooked spaghetti in a 13 x 9 casserole dish lightly sprayed with cooking spray.
While pasta is cooking cook the burger and onion in a large skilled until burger is no longer pink inside; drain any excess fat. Stir in the chili powder, tomatoes, 1 cup cheese, sour cream, garlic powder, and salt and pepper to taste; cook until heated through.
Mix the chili mixture into the spaghetti and sprinkle the rest of the cheese over the top. Cover with aluminum foil and bake for 30 minutes or until mixture is hot and bubbly and cheese is melted.
Spay an 8 x 8 baking dish with cooking spray. Mix the coffee into the water and set aside.
In a small bowl whisk together ⅓ cup cocoa, ⅓ cup granulated sugar, and the brown sugar; set aside.
Heat a saucepan with water that you can fit a small bowl into just to simmering. Place the bowl on top of the water and melt the butter in the bowl. Mix in the semi sweet chocolate, and ⅓ cup cocoa stirring until chocolate is smooth and melted; set aside.
In another small bowl whisk together the flour and baking powder.
In a medium size bowl mix together the ⅔ cup granulated sugar, milk, egg yolk, salt, and vanilla. Add the chocolate mixture and mix with a spoon to combine. Add the flour mixture and mix until moistened.
Pour the batter into the baking dish evenly so it comes all the way out to the sides. Evenly sprinkle the cocoa mixture over the top of the batter and then gently pour the coffee over the top.
Bake for 45 minutes or until cake starts to pull away from the sides and the mixture is hot and bubbly. (don't over bake)
In a medium size bowl mix together the flour, baking powder, baking soda, and salt; set aside.
In another bowl using an electric mixer beat the butter and sugar until light and fluffy. Beat in the eggs, one egg at a time,.mix in half of the dry ingredients and ⅓ cup yogurt. Mix in the remaining yogurt and dry ingredients a little at a time until incorporated.
Spray a 12 cup muffin tin with cooking spray and distribute the batter evenly in the cups. (batter will be very thick an ice cream scoop works good for this)
Bake for 25 to 30 minutes until golden brown; serve warm.
The sun dried tomato pesto gives this Smothered Chicken Bake recipe a delicious and unique flavor. This is a simple recipe that requires few ingredients, and is quick to prepare; you can have this dish on the table in less than an hour.
Cook bacon in a large skillet until crispy; remove bacon and set aside on a plate covered with paper toweling to drain.
In the same skillet cook red pepper pieces in the bacon dripping to crisp-tender; using a slotted spoon place remove the pepper, and place in medium size bowl. Add the Alfredo pasta sauce, Sun Dried Tomato pesto, and mix until combined.
In the same skillet, season the chicken with pepper and cooked until nicely browned on both sides. Place chicken in the bottom of an 11 x 7 casserole dish and pour the sauce over the top. Cover with aluminum foil and bake for 35 minutes or until the internal temperature of the chicken is 165F.
I needed to free up some time in the afternoon so I decided to put this Slow Cooker Salisbury Steak on tonight’s supper menu. I think there is some room for improvement but I decided to prepare it as written to see how it was.
I thought it was a little on the salty side but I guess it depends on your taste – my wife loved it. The next time your looking for a good slow cooker recipe give this Slow Cooker Salisbury Steak recipe a try.
In a large bowl using your hands mix together the ground beef, onion soup mix, bread crumbs, and milk; form into eight patties.
In a medium size bowl mix together the soup and Au jus mix.
Roll the patties lightly in flour and brown them on both sides in a large skillet using the oil. Arrange the parries in a pyramid shape in the slow cooker and pour the soup mixture over the top.
Cook on low for 4-5 hours or until burger is done.
Serve hot with the gravy over the top of the patties and mashed potatoes.
Sometimes it’s hard to scale down a recipe for 2 people without sacrificing the quality of the recipe, but this Chicken Cacciatore for Two recipe is delicious. This recipe is fairly quick to put together and doesn’t require a lot of cooking time. You can use 2 chicken leg quarters in this recipe or 3-4 chicken thighs depending on whats available. I used 3 because that’s what was in the package.
If you’re cooking for two give this one a try it’s excellent. Enjoy
8 ounces fresh portabella mushrooms (trimmed and quartered)
1 small onion (chopped)
1 medium red pepper (chopped)
1 tablespoon tomato paste
2 garlic cloves (crushed and minced)
½ teaspoons dried rosemary
⅛ teaspoon red pepper flakes
¼ cup white wine
1 can diced tomatoes (14.5-ounces)
½ cup chicken broth
Instructions
Salt and pepper the chicken on both sides. In a large nonstick skillet over medium high heat brown chicken on both sides; remove chicken to a plate. Reserve about 1 tablespoon of fat in the skillet.
In the same skillet cook the mushrooms, onion, bell pepper, 1 teaspoon salt, and ¼ teaspoon pepper until vegetables are softened and start to brown. Stir in the tomato paste, garlic, rosemary, and pepper flakes and cook until mixture is rust colored. Mix in the wine stirring any dripping off the bottom of the pan and continue cooking until liquid is evaporated.
Mix in the diced tomatoes and chicken broth and then work the chicken into the mixture. Cook covered over low heat for about 25 minutes until chicken reaches a temperature of 175F. Remove cover and cook on medium high until sauce starts to thicken and chicken is done. (185F.)
This Coffee Cake Muffins recipe is simple and just the right amount to feed 2 people. This recipe is kind of unique because it marbles the streusel into the inside of the muffins.
If your cooking for 2 people give this one a try; it’s really good.
4 tablespoons unsalted butter (sliced into 4 pieces and chilled)
1 large egg (at room temperature)
2 tablespoons plus 2 teaspoons sour cream
confectioners sugar for garnish
Instructions
Preheat oven to 350F. and spray 4 muffin tins with baking spray with flour. (I used cooking spray and lightly sprinkled the tins with flour)
Place granulated sugar, 8 teaspoons of flour, and 4 teaspoons of brown sugar into the bowl of a food processor; process until well combined. Transfer 2 tablespoons of the mixture into a small bowl. To create the streusel whisk in the cinnamon, and 4 teaspoons of brown sugar into the small bowl mixture; set aside.
Add ⅓ cup flour, baking powder, baking soda, and salt to the mixture in the food processor and mix until well combined. Place the butter pieces in the food processor and pulse until small pebbly pieces form. Add the egg and sour cream and mix until well combined.
Place 1 tablespoon of batter into each muffin cup, divide the streusel between the 4 cups and place on top of the batter, and then top each cup with the remaining batter.
Bake for 20 t0 25 minutes or until a tooth pick inserted comes out clean.
Let cool for 10 minutes, remove to wire rack, and let cool for another 10 minutes.
This Fudge Brownie recipe is the perfect size for two people. The brownies are rich and moist, dont require a lot of prep time, and only require 20 minutes in the oven. If there are any left over they will store in the fridge for up to 3 days.
If you cooking for two give these Fudge Brownies a try; they’re delicious!!
Line a 8 ½ x 4 ½ loaf pan with aluminum foil and lightly spray with cooking spray; preheat oven to 350F.
Place the chocolate chips, cocoa, and butter in a small bowl. Microwave mixture for 30 – 60 seconds until butter and chocolate is melted. Stir with a spoon until well combined and smooth; set aside.
In a large bowl whisk together the sugar, egg, and egg yolk, salt, and vanilla. Using a spoon mix in the flour until just combined.
Pour and spread batter evenly into the loaf pan and bake for 24 – 30 minutes until a tooth pick inserted comes out clean.
Cool on wire rack, remove, and cut into desired size bars; enjoy
