Ham & Potato Soup

Great soup! We made this in our slow cooker. Love set it and forget its!

INGREDIENTS:

3 1/2 cups of diced potatoes

1 stalk of celery diced

1 small onion diced

1/2 red pepper diced

12oz of cubed cooked ham

3 1/2 cups of chicken stock

dash of salt, pepper, parsley, crushed red pepper, garlic powder, and ground mustard

2 tbsp of corn starch 

1 tbsp of butter

1/2 cup of water

2 cups of skim milk

2 cups of fresh chopped kale, stems removed

DIRECTIONS:

Take all of the ingredients EXCEPT corn starch, water and milk and put them in the slow cooker on high for 2 hours. Then put it on low for 4 hours. Add milk, stir and let it cook for another hour on low. Whisk together corn starch and water, add in soup, stir well! Add in kale and cook until soft, about an hour or so. 

So yummy!!

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Reese’s Peanut Butter Cup Cookies

These are awesome!! If you love Reese’s, you will love these cookies.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups (12-oz. pkg.) semi sweet chocolate morsels 
• Large package of reese’s peanut butter cups
• Makes 48 cookies

DIRECTIONS:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Chop up Reese’s Peanut Butter cups into smaller pieces. Set aside.

BAKE cookies for 8 to 10 minutes then take them out of the oven about 2 -4 minutes BEFORE they are fully cooked. Take chopped up Reese’s Peanut Butter cups and put them on top of the cookies, bake another 3 minutes or so until cookie is golden brown! Grab a big glass of milk and enjoy!!!

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Chicken & Veggie Casserole

Great dinner for people who are on the go! Healthy and you will have some leftovers!

Boil the egg noodles (about 8 ounces) until they are almost cooked, drain them and set aside. Leave the noodles a little al dente so it doesn’t get chewy.

Dice up 1lb of chicken breast, season with salt, pepper, and Italian seasoning, cook in the pan until almost done.  Add in diced 1/2 an onion, 1/2 green pepper, 1/2 red pepper, 6 medium mushrooms, and garlic and cook until the veggies are soft. Add 3/4 cup of white wine or chicken stock and let it cook down a little then put veggie and chicken mixture in a bowl and set aside.

Wash and cut up about 2 cups of broccoli and steam it on the stove top or in the microwave. Leave it a little al dente because it will get mushy if you don’t. 

 Mix all ingredients together in large bowl until well mixed. Before you cook it, add a little parmesan cheese and mix it all together one last time then put it in your casserole dish and bake for about 30-45 minutes at 350.

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The Best Cupcakes Ever

These cupcakes are DELICIOUS! Inside of the cupcakes are cookie dough! They add such an amazing taste to them!!

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chip
• Boxed cake mix and prepare it as the directions say on the back of the box. That is what the 2nd to last bullet of directions is about.
• Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
• Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake comes clean, about 10-20 minutes depending on how your oven cooks. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Frost and decorate however you would like! I made these around Halloween time and for a friend’s birthday that was on Halloween!                                                                                With this recipe you have to be very careful that you don’t over cook the cupcakes. If you do the cookie dough will become hard and crunchy like a cookie would if you were to bake it alone. Also, the cookie dough balls MUST be frozen other wise it won’t come out right. Enjoy!!!!

Easter Cupcakes

These I made at Easter time last year. At that time I did not have a cooking blog to post recipes to! No recipe for these, I made them from the box because I love the golden butter cake mix ( that’s my favorite kind of cake!! ) and frosted with Hershey’s Chocolate Frosting. I wanted to try using the decorating frosting from the can that comes with all sorts of decorating tips which I tried out on these! Hope you like the way these came out! I thought they were so cute!! 

Healthy Shepherd’s Pie

This recipe is healthier than traditional shepherd’s pie, we took out the ground beef and added ground turkey, used half the amount of potatoes and extra veggies!

 

Make mashed potatoes like you normally would. (we used 3 medium size potatoes) 

 

Take the ground turkey and cook it up in the pan, once it is cooked, drain the oil. 

Dice up the following veggies: 1/2 onion, 1/2 green pepper, and 3 carrots. Season with garlic, salt, pepper, italian seasoning and parsley (or whatever seasonings you prefer). Then combine that in the pan with the cooked ground turkey; allow veggies to soften. Once this mixture is cooked, put it in a casserole dish. On top of the mixture put 1/2 cup of corn and 1/2 cup of green beans. Then add the mashed potatoes over the top and spread it evenly. Bake the casserole in the oven at 350 degrees for about a half hour or until the potatoes are golden brown! Serve with brown gravy if desired.

Chicken Taco Soup

This soup came out awesome!! We needed a “set it and forget it” recipe so we used our slow cooker! I’m sure you can make it stove top, too.

1 onion, chopped

 2 (15 ounce) cans black beans

1 bag of frozen corn

1 (8 ounce) can tomato sauce

 2 (10 ounce) cans diced tomatoes with green chilies, undrained

 1 (1.25 ounce) package taco seasoning

3 whole skinless, boneless chicken breasts (or whole chicken)

shredded Cheddar cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

Boil chicken breast or whole chicken (which ever you desire) in water, cumin, chili powder, garlic, onion powder, adobo, and 2 or 3 cups of chicken stock (based on your taste). Wait for the chicken to be thorughly cooked, maybe an hour or so after boiling starts. When the chicken is cooked, set it aside for awhile until it is cool enough to handle, then shred the meat ( we used about 2 cups of chicken in the soup) and add it to the rest of the ingredients in the slow cooker.

Place the onion, black beans, corn, tomato sauce, and diced tomatoes with chilies in a slow cooker. Add taco seasoning, and stir to blend. Add shredded chicken when it is cooked. Set slow cooker for low heat, cover, and cook for 5 hours.               

Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. We also added some jalapenos for presentation!             

Ice Cream Cone Cupcakes

These are so cute!! There are so many different variations to this recipe. I chose to make vanilla butter cupcakes from the box. I like the way they come out versus making my own batter. For these, you make the batter as directed on the box take wafer cones and stand them up in the muffin tin. Pour the batter in the wafer cone about 1/2 full. Be very careful not to overfill them, they will overflow and not cook thoroughly on the top. Bake them in the oven at 350 degrees for about 8-12 minutes, keep an eye on them, they can over cook easily. When they are done, let them cool for an hour or so then frost and decorate! If you want to learn some other variations, google “Ice cream cone cupcakes” Other recipes I saw showed putting a variety of different candies in the bottom of the cone and putting regular already made cupcakes on the top in the cone and decorating them. Such a fun and different way to make cupcakes!!

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