Saturday, September 8, 2012

Crock Pot Corn And Potato Soup


I had a really great day today at the Amish School Auction here in Oklahoma.  They hold it once a year and it has a little of everything.  Arts and crafts booths, nick knacks, & this and that.  You park in this huge field and spend your time walking and talking, looking around.  The Amish serve a pancake breakfast in the early A.M. and it's really good.  There's a livestock auction, and everything else you can think of auction later in the A.M., as well as an area where a lot of quilts are displayed.  But my favorite thing they have is the pies.  Oh me oh my, the pies.  Since it's only once a year, we usually get 4 pies and freeze them to bring out a little as we go.  They have so many different kinds.  We got apricot, pecan, pineapple coconut, and cherry.  And they never disappoint!  Now that I got pie out of my system, I'd like to introduce you to todays dinner.  Crock Pot Corn and Potato soup.  This soup is dreamy.  I've been making it since Spring and it is so comforting and the calorie count isn't bad at all.  And because it's a crock pot recipe, its fast and easy.





CROCK POT CORN AND POTATO SOUP


Ingredients:


  • 6 slices of crisp-cooked bacon, crumbled
  • 2 1/2- 3 cups diced potatoes
  • 1 medium diced onion
  • 4 cups chicken broth
  • 1 (16 ounce) can creamed corn
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 can (12 ounce) evaporated milk
  • 1/2 to 1 cup baby carrots


Directions:


  • Place all ingredients except the milk in the slow cooker.
  • Cover and cook on low for 8-10 hours or high 5 hours.
  • 30-45 minutes before soup is done, add milk


Makes 6-8 servings

Thursday, September 6, 2012

Crock Pot Salsa Chicken

I love this dish! Just put the ingredients in the pot, crank it to low or high (your preference) and depending on which setting you'll have a perfect chicken salsa crock pot dinner waiting for you when you get home/time for dinner.  The flavors of this dish are pretty versatile.  I've added fresh corn from the garden/canned corn/canned mexicorn/black beans/green chilies, and the list goes on.  My favorite way to make it, is what I'm sharing with you today.





Chicken Salsa Crock Pot

Prepare Time 7 mins
Cooking Time 3-5 hours (on high) or 6-8 hours(on low) I've had it both ways. Turns out great every time.

Servings 6-8

 Ingredients  You'll Need:


  • 1 lb. frozen boneless, skinless chicken breasts
  • 2 cup(s) salsa
  • 2 cups corn
  • 1 pkg. taco seasoning, packet
  • Chopped green onions (optional)

Instructions: 

  • Combine chicken, salsa, corn, and taco seasoning in a crock pot.
  • Cook on low for 6-8 hours. 

That's all there is to it! You'll love this dish!

Sunday, September 2, 2012

Chocolate Meringue Drops

I just love these cookies! My Mom has been asking for them on and off the last few months, so I decided to make them as a special treat.  Sunday's are our treat days.  As the first day of the week we usually have something extra special like enchiladas, meatloaf, or spaghetti, and I generally try to make sure we have a sweet of some sort.  This is a low calorie treat, so have fun with it!!  It's so sweet and just melts in your mouth.  You'll wonder why you hadn't made them sooner =)







Chocolate Meringue Drops


Ingredients:

  • 1/4 cup egg whites (room temperature)
  • 1/2 tsp cream of tartar
  • 2/3 cup white sugar
  • 1 tbsp chocolate extract

Directions:

  • Preheat oven to 225 degrees. Line a baking sheet with parchment paper.

*Before you start; make sure egg whites are at room temperature. I've made it with eggs cold out of the refrigerator and it takes a lot longer for the meringue to peak and is more of a pain.

  • Place whites, extract, and cream of tartar into a bowl and start whisking at a medium speed until frothy.  
  • Then, while the beaters are still mixing, begin to add the sugar, small amounts at a time until it's all in.  
  • Continue to beat on high until stiff peaks form. Be patient. It can take a while!
  • Spoon mixture into a large zip lock bag, then cut a corner, or use a pastry bag with a large tip. You can also just spoon the mixture onto a pan.  
  • Place cookies about 1/4 inch apart.  
  • Place pan into oven and set timer for 60 minutes.  
  • When time is up, check the cookies by touching the top of them. They are done when the top is slightly crisp. (if they smash easy they are not done).

You can eat immediately out of the oven.

This recipe said it would make 45 cookies, but I actually ended up making 90 cookies because I made them about quarter size. They are so yummy!

Other Flavorings I've tried:

Banana: Thumbs up, has great flavor
Peanut Butter: Very faint, but still pleasant
Lemon: Super! Great taste!
Strawberry: Very faint, pretty good
Chocolate: Great! Tastes like cocoa

Really, just pick an extract you want to try and run with it. This is such an easy recipe you'll have a blast finding your favorite flavors!

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