Slow Cooker Potato Soup

 This is my favorite soup to make, it's not only incredibly delicious but it goes together quite quickly.

Slow Cooker Potato Soup

7-8 lbs. potatoes, peeled and cubed
1 small onion, chopped
2 TBSP. butter, softened
1 tsp. dried parsley
1 tsp. salt
4 tsp. chicken bouillon granules
6-7 cups water
1/2 cup all-purpose flour
1 1/2 -2 cups milk
1 lb. Velveeta, cubed (optional)


Place the potatoes, onion, butter, chicken bouillon, parsley, salt and water into a 7 quart slow cooker. Set on low and let cook for 6 to 8 hours. At least 30 minutes before serving, whisk the milk and flour together until there are no lumps and mix into the soup. Cook for 30 minutes or until the soup is thickened. If you want a cheesy potato soup, right before serving add the cubed Velveeta, stirring until it's melted and well combined. Serve the soup with bread for dipping. Makes 10-12 servings

5 Bean Salad

My Dad used to make this salad when I was little. I loved it then and still love it now. An easy salad/side dish that is super simple to whip up the night before any meal.

5 Bean Salad (Marinated Bean Salad)

• 1 (14.5 oz.) can green beans, drained
• 1 (14.5 oz.) can wax beans, drained
• 1 (15.5 oz.) can garbanzo beans, drained
• 1 (14.5 oz.) can kidney beans, drained
• 1 (14.5 oz.) can black beans, drained
• 1/2 cup chopped onion
• 1/4 cup vegetable oil
• 1/2 cup vinegar
• 1/2 tsp. salt
• few dashes ground black pepper
• 3/4 cup white sugar

Combine the green beans, wax beans, garbanzo beans, kidney beans, and onion in a large bowl; toss to mix. Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Quick and Easy Pantry Salsa

A quick and easy recipe using staples from my pantry that makes a yummy salsa that has a nice kick equal to "mild" salsa. If you like your salsa hotter, try using 'regular' or 'hot' Ro-Tel , it's easy to adjust the heat in this recipe to your own taste.

Quick and Easy Pantry Salsa

1 (15 oz.) can diced tomatoes, undrained
1 (10 oz.) can mild Ro-Tel, undrained
1 TBSP. dried minced onion (or 2 TBSP. diced onion)
1 tsp. minced garlic
2 tsp. lime juice or lemon juice
1/4 tsp. salt
1 tsp. sugar
1/8 tsp. ground cumin
1 TBSP. dried cilantro (or 1/4 cup fresh cilantro chopped)

Throw everything into food processor bowl. Pulse until well combined and slightly chunky, but not pureed. Transfer to a bowl, cover and chill until ready to serve. Makes about 2 cups.

Jell-o Mousse

An easy, light and creamy Jell-o treat, good for any time of year. My brother Mark loved it with Orange Jell-o, he said it tasted just like a Creamsicle. My own favorite Jell-o flavor for this recipe is Cranberry, but frankly, every flavor is yummy!

Jell-o Mousse

2 (3 oz.) boxes Jell-o (any flavor)
2 cups boiling water
16-18 ice cubes
2 cups whipping cream
3-4 TBSP. powdered sugar
1 tsp. vanilla extract

Pour both boxes of Jell-o into a large bowl. Add the boiling water and stir to dissolve. Stir in the ice cubes, stirring until they are completely melted. Set aside. In a second large bowl, combine the whipping cream and powdered sugar. Beat with an electric mixer until stiff peaks form. Add the vanilla extract and mix. Pour the whipped cream mixture into the bowl of cooled Jell-o and beat with your mixer until well blended. Pour the creamy mixture into an 11x7-inch glass dish (or any 2 quart serving dish) and chill for several hours, preferable overnight. Serve and enjoy :)

Creamy Chicken Casserole

An easy casserole that is also freezer friendly. This is also yummy with crushed potato chips in place of the buttered bread crumb topping for a little different twist if you prefer.

Creamy Chicken Casserole

1 (12 oz.) pkg. egg noodles
2 chicken breasts, cooked and cubed
2 (10 3/4 oz.) cans cream of chicken soup
8 oz. sour cream
1 TBSP. dried minced onion
1 tsp. salt
1/4 cup melted butter
2 cups bread crumbs

Cook the pasta 3 minutes less than the package directions call for. Drain. Stir in the chicken, soups, sour cream, onion and salt together with the cooked pasta. Mix well. Transfer to a greased 9x13-inch baking dish. Mix the butter and bread crumbs and sprinkle evenly over top. Bake, uncovered, @ 350* F for 35-45 minutes, until lightly browned on top. Makes about 6-8 servings.

*to freeze* Prepare the casserole as directed above except do not bake. Instead, cover with plastic wrap and foil, label and freeze. To use, thaw overnight in the fridge. Bake as directed, adding 10-15 minutes to the baking time if needed to heat all the way through.

Un-Cow Pie Chocolate Chip Cookies

This recipe comes from my sister Heidi (theenks!). I begged her to give it to me after eating just one cookie at Sunday dinner. They're not only delicious but they bake up beautifully and flatten out nicely without looking like a cow pie. Perfection!

Un-Cow Pie Chocolate Chip Cookies

1/2 cup butter, softened

3/4 cup brown sugar

1/2 cup white sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla

1/4 tsp. Kosher salt

1 tsp. peppermint extract (optional for mint chocolate chip cookies)

2 Eggs

1(12 oz.) pkg. chocolate chips

2 1/3 cups flour

Cream butter and sugars. Add soda, powder, vanilla, salt and eggs and mix well. You may use a mixer to mix these first ingredients, but you must add the flour and chocolate chips by hand with a fork or spoon. When blended drop by spoonfuls onto cookie sheet and bake at 350* for 10-12 minutes.

Sweet Crispix Mix

A fun and tasty snack mix that is easy to whip and even easier to gobble down.

Sweet Crispix Mix

1 (12 oz.) box Crispix cereal
8 oz. pecan halves
11 oz. deluxe mixed nuts
1 cup small pretzels
1 cup cheese crackers (like Cheez-Its)
1 cup butter
1/2 cup light corn syrup
2 cups light-brown sugar
1/2 tsp. baking soda
pinch cream of tartar

Heat oven to 300* F. Spray two baking sheets with non-stick cooking spray. In a large bowl, mix together the cereal, pecans, mixed nuts, pretzels and cheese crackers. Set aside. In a medium-size saucepan, melt the butter over medium-low heat. Stir in the corn syrup and brown sugar. Cook and stir for 5 minutes, stirring continuously. Remove from heat and stir in baking soda and cream of tartar. Carefully pour hot mixture over cereal, stirring with a wooden spoon to coat all ingredients. Divide the mixture evenly over both baking sheets. Bake @ 300* F for 15 minutes, stirring twice. Let mixture cool on baking sheets and break apart. Store in plastic bags or sealed containers. Makes 18 cups.

Baked Potato Soup

My Mom made this for a family dinner, and it was hands down the best Baked Potato Soup I had ever eaten because it really did taste like a baked potato! I have tried numerous recipes with this same name, but none of them have ever actually lived up to their title until this one. So go ahead and make it, you won't regret it!

Baked Potato Soup

4 large baking potatoes (about 2 3/4 lb.)
2/3 cup butter
2/3 cup flour
3/4 tsp. salt
1/4 tsp. ground black pepper
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onions
1 lb. bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese

Bake potatoes @ 350* F for 1 hour until tender. Cool just until able to handle them enough to peel. Cube peeled potatoes and set aside. In a large saucepan, melt butter; stir in flour, salt, and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 min. until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Ladle each serving into bowls and garnish each one with bacon and shredded cheese.
Makes 6 servings.
*note* Light sour cream also works wonderfully if you prefer to ease up on the calories a bit. Also the green onions really add something so make sure you don't omit them!

Peanut Butter Bars

Not only are these cookie bars soft and chewy, but they're super easy to throw together since they're baked in a cookie sheet, then cut into bars, making them perfect for potlucks and picnics. (The original recipe makes enough to feed a crowd, so I cut it down to size, and this makes enough for one pan.)

Peanut Butter Bars

4 eggs 

2 cups sugar

1 cup packed brown sugar

2/3 cup peanut butter

1/3 shortening or butter

2 tsp. vanilla extract

2 2/3 cups all-purpose flour

1 TBSP. baking powder

1/2 tsp. salt

Cream eggs, sugars, peanut butter, shortening and vanilla until smooth. Combine remaining ingredients and gradually add to creamed mixture.

Mix well. Press dough into a greased cookie sheet (about 13x18-inch).

Bake @ 350* F for 20-25 min. or until the top is a light golden brown.

Cool, cut into bars and dust with powdered sugar.

Makes about 2 1/2 dozen.

Original Recipe For A Crowd

12 eggs

6 cups sugar

3 cups packed brown sugar

2 cups peanut butter

1 cup shortening or butter

2 TBSP. vanilla

8 cups all-purpose flour

3 TBSP. baking powder

2 tsp salt

Prepare as directed above for smaller recipe, except divide dough between three (13x18-inch) greased cookie sheets. Yield, about 8 dozen.

Toast Custard

This is a standard favorite at our house, and a fun way to use up a loaf of Mark's homemade English Muffin Bread too.

Toast Custard

2 cups milk
1/3 cup white sugar
3 TBSP. cornstarch
1/4 tsp. salt
1 tsp. vanilla extract
1 TBSP. butter
English Muffin bread, sliced, toasted, and cut into dipping strips

In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Serve warm with English toast for dipping.

Microwave Method: Combine cornstarch and sugar in a medium microwave safe bowl. Gradually whisk in milk. Microwave on High until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes. Whisk in butter and vanilla. Pour into serving dishes and serve warm with English toast for dipping.