A Great Night For Soup!

I found this recipe on Pinterest...I know, how shocking! Anyway, I immediately saw ways that I was going to adjust it to make it my own. For one, it had no meat in it what-so-ever, for you vegetarians that's a good thing and you could omit the meat that I added in and have a healthy vegetarian supper!

SPEEDY CHICKEN & CHEESE TORTELLINI SOUP

INGREDIENTS:
1 Tbsp. Olive Oil
2 Large Carrots; peeled & chopped (I used a whole small bag of baby carrots)
2 Celery Stalks; chopped (I bought a small bag of sticks and used them all)
3/4 C. Sweet Onion; chopped
2 Large Cloves of Garlic; chopped (I used minced)
1 tsp. Thyme
1 (15 oz.) Can of Diced Tomatoes & Juice (I used the kind that has Basil & Oregano in it)
4 C. Vegetable Broth
10 oz. Cheese Tortellini
2 C. Cooked Chicken (I used the cubes from Tyson that are already cooked)
Salt & Pepper to Taste
Parmesan Cheese

In a large pan heat the Olive Oil over medium-high heat. Add the Carrots and Celery and cook for about 5 minutes, stirring often. Add the Onion and cook for about 5 more minutes. Then add the Garlic and cook for about another minute. Toss in the Thyme, Tomatoes and Vegetable Broth; bring to a boil. Add the Chicken (If using), and Tortellini and cook according to directions on the Tortellini. Season with Salt & Pepper and Parmesan Cheese if desired.

I always serve rolls whenever I make soup, as I like to have something to dip in the broth. Give this recipe a try, I would love to know what you think! I'm thinking that you could also do this one in the Crock-pot...I would probably cook up the Tortellini after I got home as it doesn't take that long to cook, but would put all the other ingredients in the Crock-Pot on low for about 8 hours and it would be done when you got home from work or wherever. Just a thought...I'm going to try it that way the next time. Although, it only took about 30 minutes or so to do it on the Stove-top, so that's not bad either! :)

And On To Tonight's Supper

Tonight's supper was not courtesy of my Crock-Pot...SHOCKING I know!!!! But, it was very simple and fast to throw together, which is nice since the Bro had to go and help a co-worker with some stuff tonight. He could just come home, eat and leave again.

I wonder what he'd do without a sister like me? Hmm..... ;)

MEATBALL STROGANOFF

INGREDIENTS:
1/2 Large Bag of Italian Frozen Meatballs
1 Tbsp. Olive Oil
2 C. Beef Broth
1 - 1 1/2 tsp. Oregano
1 - 1 1/2 tsp. Basil
Salt & Pepper
2/3 - 1 C. Sour Cream
1 C. Heavy Whipping Cream
1 Tbsp. Flour
Egg Noodles

In a large skillet brown the Meatballs with the Olive Oil. Once browned pour in Beef Broth. Season with the Oregano, Basil, Salt & Pepper. Bring to a boil. When it starts reducing add in the Sour Cream and Heavy Whipping Cream. Stir together. Add in the Flour, this will thicken the sauce nicely for you. Meanwhile, boil a pot of water and add the Egg Noodles. Cook until al dente. Serve the Sauce over the cooked Noodles.

Delicious!!!!

They Call This a BIG MESS

I made this recipe last week, and it was delicious! One that I will definitely make again. Not to mention that the Bro really enjoyed it as well, and that's always a plus! :)

BIG MESS

INGREDIENTS:
1 Lb. Eckrich Sausage, Sliced (or your favorite brand)
1 Bell Pepper; chopped (I used a Red and a Green One)
1 Purple Onion; chopped
1 Can Pineapple Chunks; drained
1 Jar Sweet & Sour Sauce
1 Tbsp. Tabasco Sauce

Place all ingredients in the Crock-Pot. Cook on HIGH for 1 1/2 hours or on LOW for 4 hours, or until the Peppers and Onion are tender. Serve over Rice.

See how simple and easy this is, but it's so good!!!!!

Apple Butter In A Recipe...A Beautiful Thing

I love Apple Butter! It reminds me of my days working at the Das Essenhaus in High School. Their Apple Butter is the best, it just melts in your mouth. So, when I found this recipe on the Crockin' Girls site I had to try it and then share it with all of you.

The Bro gave it 2 thumbs up!!!! Even told me to stay away from the leftovers because they were all his! Haha

APPLE BUTTER SMOKED PORK CHOPS

INGREDIENTS:
6 or 8 Pork Chops
1 1/2 C. Apple Butter
1 1/4 tsp. Quick Cook Tapioca
1/2 tsp. Sage
2 Large Red Apples; diced
3 C. Hot Cooked Rice

Place Pork Chops in the Crock-pot. In a small bowl combine the Apple Butter, Tapioca and Sage. Pour over the chops. Place the Apples on top. Cover and cook on LOW for 6-7 hours. Serve over hot Rice.

Mine cooked for about 8 hours, since I was at work for that long and it still turned out just great!!!

Everybody Loves Bacon, Right?

I have been using my Crock-Pot a lot more lately, and it's been very handy. I love to be able to just throw things into it in the mornings and forget about it until I come home and am greeted by the wonderful aroma of dinner that is done! :) I feel accomplished then!

BACON-WRAPPED APPLE BBQ CHICKEN

INGREDIENTS:
3-4 Chicken Breasts
1/2 C. BBQ Sauce
1-2 Apples; chopped
1 Tbsp. Lemon Juice
6-8 Slices of Bacon

In a small bowl, combine the BBQ Sauce with Apple and Lemon Juice. Wrap 2 pieces of Bacon around each Chicken Breast (I only did 1 and it was GREAT). Place Chicken Breasts in Crock-pot. Pour BBQ/Apple Mixture over the top. Cover and cook on LOW for 8 hours. B

It is a bit greasy when you heat up the leftovers, if there are any. Just a warning!

Crock-Pot...A Girl's Best Friend!

I love my crock-pot almost as much as I love the Crockin' Girls Website! And, that's a lot!!!!!!

I made this dish the other night. It was great to be able to throw it together in the morning and let it cook all day while the Bro and I were at work. I would recommend a few changes though.

CHICKEN & RICE

INGREDIENTS:
24 oz. Boneless, Skinless Chicken Breasts
1 C. Uncooked Rice
1 C. Water
1 Can Cream of Chicken Soup (I would another another can the next time I make this)
1 Can  Sliced Mushrooms (optional) I used them because we LOVE mushrooms in this house 

Spray the crock-pot with cooking spray. Pour in the Soup, Rice and Water. Whisk until blended. Scatter Mushrooms over the top of Soup. Place 6 Chicken Breasts over the Rice and season to taste. Cover and cook on LOW for 8 hours. Can also be done on HIGH for 4 hours. 

A Dip Beyond All Dips!

Have I ever mentioned how much I LOVE Pinterest? Oh, I have? Sorry! Just needed to get that out there again! :)

I made this recipe a few weeks ago...ok, it was really over a month ago for a party that I had here at the house. It was a smashing success!

REESE'S PEANUT BUTTER COOKIE DOUGH DIP

INGREDIENTS:
1/2 C. Unsalted Butter
1/2 C. Brown Sugar
1/4 C. Creamy Peanut Butter
8 oz. Cream Cheese; softened
3/4 C. Powdered Sugar
1 tsp. Vanilla
1/2 C. Semi Sweet Mini Chocolate Chips
8 oz. Package of Reese'e Peanut Butter Cups Minis

In a small saucepan over medium heat add Brown Sugar and Butter. Whisk until completely combined and Butter is melted. Bring to a boil, remove from heat. Whisk in the Peanut Butter and Vanilla. Set aside to cool. In a large mixing bowl beat Cream Cheese with Powdered Sugar until creamy, about 3-4 minutes. On low, add in Brown Sugar Mixture (that has cooled to near room temperature). Mix until combined. Fold in the Mini Chocolate Chips and Mini Reese's Cups. Enjoy with pretzels, animal crackers or graham cracker sticks.

It is so delicious!!!!

A Crock-Pot Is A Beautiful Thing!

I have to confess that I set out to make this meal yesterday for lunch, but reading through it found out that it was actually a crock-pot meal. So, the plan changed and it became last nights supper instead! A win either way.

Today the house still holds some of the yummy smells that cooked up in the crock-pot yesterday. LOVE when the house smells so tasty. The best part is that there were leftovers for today's lunches for both the bro and I to take to work today! SCORE!!!!!

APPLE, BACON, & PECAN STUFFED PORK CHOPS IN THE CROCK-POT

INGREDIENTS:
4 Large Pork Chops; Filet a pocket into one side for stuffing
4 Large Strips of Bacon; chopped into postage stamp sized pieces
2 Large Granny Smith Apples; diced into large chunks
1 Medium Head of Garlic; smashed and chopped into large pieces
1 C. Pecan Pieces
1 Large Sweet Onion; sliced into rings

Slice deep pockets into the side of each Pork Chop. Make sure not to puncture the sides or back of either as you need the "pocket" for stuffing. (I used Butterfly Fillets and just folded them in half) Place the Bacon in a frying pan and cook until about 80% cooked. Add Diced Apples, Pecans, and Garlic to the mix. Stir and make sure the Apples and Pecans are covered and saturated with the Bacon grease. stir until Bacon is about 95% cooked and remove from heat. Let cool. Remove the stuffing mixture from the pan with a slotted spoon so that the Bacon drippings remain in the pan. Add the Onions to the pan and toss to coat. You don't want to cook the Onions as the crock-pot will do this. Stuff the chops with as much stuffing as you can. Cover the bottom of the Crock-Pot with half of the Onions. Place your stuffed Pork Chops on the top; stuffed side up. Cover with the remaining Onions. Cook on low for 8 hours.

This is definitely a meal that I will make again! So delicious! It does take a little bit of time to get ready to put in the Crock-Pot, but it's so worth it.

Something Scrumptious!

The bro wasn't feeling so well last weekend and as a result he missed out on some yummy foods while the parents were here. He requested that I make something this week, and being the nice sister that I am I decided that I would.

I made these oh so delicious brownies from scratch last night. They are AMAZING!!!! Very rich, but amazing none-the-less! Also very easy to make, which is a huge bonus!

MARSHMALLOW BROWNIES

Before the rest of the baking and Chocolate Frosting

INGREDIENTS:

1 C. Butter

2 C. Sugar

1/3 C. Cocoa

4 Eggs

1 1/2 C. Flour

1 tsp. Salt

2 tsp. Vanilla

1 Bag Mini Marshmallows

Preheat the oven to 350. Soften the Butter and blend in the Sugar and Cocoa. Beat together and add the Eggs one at a time. Add Flour, Salt and Vanilla until evenly mixed.

Spread on a large (10x15x1 inch) greased cookie sheet. Bake for 25 minutes. Remove from the oven and cover the entire top with the 1 bag of Marshmallows. Return to the oven for 3 minutes; until soft and puffy. Remove from the oven and cool completely.

CHOCOLATE FROSTING:

1 Stick Butter; softened

1/4 C. Milk

1-2 tsp. Vanilla

3 Tbsp. Cocoa

2-3 C. Powdered Sugar

Mix all ingredients together with a mixer until smooth. Add more Powdered Sugar or Milk until you reach your desired consistency. Spread on top of cooled brownies. Store in the refrigerator.

I'm not a chocolate fan...GASP, I know, what's wrong with me? I assure you that nothing is wrong with me! :) I do eat chocolate occasionally, and I did try one of these last night and I can tell you that they are so good. The bro took some to work with him and I'm sure that everyone there was thankful that he shared!