You probably have figured out by know that I love recipes that taste wonderful but aren’t time consuming. With two boys, I don’t have a lot of time on my hands. So I am always on the look out for slow cooker recipes that will pass the family approval and be ready when we get home. I tried this one and was very impressed. Potato soup is always a warm filling meal, but I was looking for a twist. Even though this recipe has the word “cheesy” in it, it isn’t an overpowering cheese flavor.
Slow Cooker Cheesy Potato Soup
- 4 slices bacon
- 2 t. onion powder
- 5 cups diced peeled potatoes
- 4 cups chicken broth
- 1/2 t. salt
- 1 t. sea salt
- 1 T. dried chives
- 1/4 t. pepper
- 1/2 c. flour
- 1 c. heavy cream
- 1/2 c. skim milk
- 2 T. butter
- 1 1/2 c. shredded cheddar cheese
- Cook bacon until crispy. Allow to cool on paper towel, then crumble. Place in fridge for later.
- Spray 3 1/2 to 4-quart slow cooker with cooking spray. In cooker, mix potatoes, chicken broth, onion powder, pepper, salt, dried chives, and sea salt.
- Cover and cook on low for 5 hours or until potatoes are starting to be soft.
- Melt butter and mix with skim milk and heavy cream. Whisk in flour to cream mixer and add to slow cooker. Cook on high for 30 minutes or so until soup starts to thicken.
- Add shredded cheese and stir until cheese is melted. Stir in bacon and serve.
Makes 6 servings of 1 2/3 cup each)
Summer is the time that my thoughts turn to barbecue. But with the current temperatures of over 100 degrees, it doesn’t make it a pleasant experience to cook the meat. So, I started to look for pulled pork recipes that could be prepared inside but taste like great barbecue. I found this recipe online, and it had great reviews, which was good considering what one of the ingredients was. Also it was a slow-cooker recipe as well, so I could prep it in the morning and come home to a great dinner. I tweaked it a little to give it more spice, so if you like mild flavor forget the spice. When I put the pulled pork on the bun and ate it, I finally had my barbecue without being in the sweltering heat. This recipe gives a mild sweet taste to the pork, so I used a strong spicy barbecue sauce with it to add depth of flavor.
BBQ Pulled Pork
- Pork Tenderloin
- Italian spice mix
- 1 liter of root beer (I used A&W)
- Favorite BBQ sauce
- Cut most of the fat layer off of the pork tenderloin and cut into 2 or 3 pieces to fit into the crock pot
- Place pieces of pork into crock pot fat side up.
- Pour root beer over pork until it almost covers it.
- Sprinkle the Italian spice over pieces
- Cook on high for 6 – 7 hours until pork tears easily with a fork
- Drain root beer
- Tear pork with forks until shredded.
- Mix barbecue sauce in.
- Serve on buns and enjoy. (I like to put a little more sauce on top pork on the bun.
Here is one of my all time favorites of all of the new recipes. I have shared this one as well, and they have loved it. My boys asked for seconds which that in itself is a pretty good endorsement. This is a recipe I will be making over and over again. Not only does it taste wonderful, but it looks impressive to company. You can’t beat a flaky pie with a perfectly brown crust to make a good impression.
Ham and Cheese Pie
Ingredients:3/4 c ricotta cheese 1/2 c shredded Cheddar cheese 1/3 c Milk 2 T sour cream 2 T chopped green onions (I used chives) 2 T freshly grated Parmesan cheese 1/8 t freshly ground black pepper 2 Medium red-skinned potatoes, cooked and finely diced (about 2 cups) 1 c diced cooked lean ham 1 package (13 oz) frozen puff pastry, thawed.
1. In a large bowl, combine ricotta, Cheddar cheese, milk, sour cream, green onions, Parmesan cheese, and pepper. Add Potatoes and ham;
Preheat oven to 350 degrees.
2. Place filling into 9″ deep dish pie plate
3. Place thawed puff pastry on top.
4. Bake at 359 degrees for about 20 minutes. Until filling is heated throughout and pastry is golden brown.