Polka Dot Chowder!

Here is the latest recipe from the recently reviewed book

Click here to enter in that giveaway.

 

My kids really liked this and it’s kind of why I chose it. They love hot dogs so I knew they would eat it up. It reminds me of the corn chowder I make but with hot dogs added. Very kid friendly.

 

Ingredients:

16 oz. package of beef hot dogs, sliced ( I used organic hot dogs)

6 c. potatoes, peeled and cubed

1 onion, diced

2 15-1/4 oz cans of corn. (I used one regular and one cream style)

3 TBS butter

salt and pepper to taste

13 oz can evaporated milk

Directions:

In a slow cooker, combine all ingredients except the evaporated milk. Cover and cook on high setting for 3 hours and 40 minutes. Stir in evaporated milk. (I ended up adding some half and half to it as well.) Cover and cook an additional 20 minutes before serving. Garnish portions with a sprinkle of seasoned salt, if desired. Serves 4 to 6.

Enjoy!

Crockpot Chicken Tortilla Soup!

Grab your crock pots ladies, it's time to make one of the most delicious soups ever!

Crock-Pot Chicken Tortilla Soup!

Ingredients:

3 Stalks of celery, chopped
3 Carrots, chopped
1 medium onion, chopped
1 small can of green chilies
1 15oz can of tomato sauce
1 can of diced tomatoes with jalapenos (or without, your choice)
1 cup of frozen sweet corn
1 32 oz box of chicken broth
4 large chicken breasts (I use frozen)

Seasonings: (To be added at the end of cooking!)
1 tsp. Garlic Powder
2 tsp. Chili Powder
1 TBS. All Purpose Seasoning ( I use Spike)

Toppings:
Corn Chips, broken up
Shredded Cheddar Cheese
1-2 Avacados, Chopped into bite size pieces
Cilantro, chopped


Directions:
Grab your crock pot and add just a dab of butter to the bottom. Turn it on low.

Then add your chopped veggies.

Next add your canned chilies, frozen corn, tomato sauce and diced tomatoes.

Place your chicken on top.

And then add your broth until just covering the chicken. May add water if one box isn't enough.
Turn the temp. to High and let cook for 4-5 hours or until chicken is cooked through.
Remove the chicken breasts and cut into bite size pieces and return to the crock pot.
Add your seasonings and mix well. Let cook for 10-15 more minutes.

Ladle into bowls and add toppings.
Don't skimp on the toppings, they make the soup!!

Serves 8-10

Enjoy!

Feel free to email me with any questions you might have with any recipe.

Broccoli Cheese and Potato Soup

This soup is so good. The perfect soup to serve with sandwiches.

Ingredients:

1 medium onion, chopped
4 stalks of celery, chopped
3 TBS.butter
1/3 flour
4 cups diced potatoes ( I buy organic so I leave the skins on)
2 1/2 cups chopped broccoli, steamed until crisp tender
1 32oz. box of chicken broth
2 cups shredded cheddar cheese
2 1/2 cups skim milk ( half and half or whole milk for a creamier soup)
dash of salt and pepper to taste
couple shakes of paprika
Garnish with chopped parsley.

Directions:
1. In a large saucepan, saute onion and celery in butter over medium heat until tender.
2. Add flour, pepper, salt and paprika and stir until smooth.
3. Add broth, milk and potatoes, stirring constantly until it boils and thickens.
4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
5. Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
6. Sprinkle with parsley and serve immediately.

Enjoy!

Hamburger Minestrone Soup

This is a family favorite. Pair it up with some homemade biscuits.
I'm linking this up with Life as Mom for the Ultimate Recipe Swap and the theme is favorite soups. This is probably one of our favorites!

Ingredients:
6 cups of water
5 tsp. of Organic Better than Boullion Beef Base (now you can use beef stock if you choose to equal 6 cups. Even chicken broth would be good.) Like I said use what you have.
2 lbs. ground beef or turkey
1 onion, chopped
2 cloves of garlic, minced
3/4 c. uncooked elbow macaroni
1 tsp. Italian seasoning
3 celery stalks, chopped
1 16 oz. can of diced tomatoes
1 can kidney beans, rinsed
1 cup frozen sweet corn
1 can green beans, drained

Directions:

1. Cook beef, onion and garlic in large soup pot. Drain off grease when done.
2. Bring the 6 cups of water to a boil and add your 5 tsp. of soup base mix well; add to the meat.
3. Add remaining ingredients and simmer until macaroni is cooked through. Approx. 15-20 mins.

Serve with Biscuits!
So quick and easy and delicious!

Pumpkin Soup

I made this yesterday for supper with some of my pumpkin biscuits and it was so delicious.
Nice on a cold day. Not that it was cold here yesterday as it was 81 degrees. But it was good anyway.

Ingredients:

3 TBS. butter
1 sweet onion, diced
1 1 /2 boxes of 32oz organic chicken broth
3 small cans of pumpkin or 1 big can + 1 small can
3 carrots,chopped
2 TBS brown sugar
1 bay leaf
1 1/2 c. whipping cream
1 tsp. nutmeg

Directions:

In a large saucepan, melt the butter and saute' onion.
Add the broth, pumpkin, carrots, brown sugar and the bay leaf.
Bring to a boil, reduce heat and simmer for 15 mins.
Remove the bay leaf. Take your hand blender and blend the soup until a puree'. Or you can do this in a blender in smaller increments. Return to pan if done in blender.
Stir in cream and nutmeg.

Makes 10-12 servings.
Serve with Pumpkin Biscuits

Enjoy!