Baked Potato Soup

5 lb potatoes, washed but not peeled, diced into 1/2 inch cubes

1 med onion, diced

5 tsp powder garlic

64 oz (8 cups) chicken stock/broth

16 oz cream cheese

1 tsp season salt

In the crockpot, add potatoes, onion and chicken broth. Cook on high for 6 hours or low for 10 hours.

Alternate the potato mixture and cream cheese in blender and almost make it a puree. I left about two cups of the potatoes in the crockpot and just kinda mash the, just a little bit and then I added the puree mixture. 

Top with cheese, bacon bits and chives. 

Enjoy!

Chicken Bacon Ranch Pasta

1/2 lb Penne Pasta

4 slices of bacon, diced

4 tbl butter

1 large or two medium chicken breast, boneless and and skinless cut into bite size pieces

1 tbl flour

1/2 package ranch dressing mix

1 c. milk

1/2 c. shredded cheese

Cook pasta. While pasta is cooking, start cooking bacon until crisp. dry bacon on paper towel. Drain all but 1/2 tbl of bacon grease from pan. Add butter to bacon drippings. Add chicken and cook until no longer pink and slightly brown. Sprinkle flour and ranch mix in chicken and mix until coated. Stir in the milk and cook, stirring occasionally, until thick and bubbly. Stir in half of bacon and cheese. Serve on top pf pasta and sprinkle bacon on top.

I know it may sound kinda hard but I promise, if you know what your doing, it's not bad at all. This was a favorite in my house!

Enjoy!

Crockpot Tater Tot Casserole

1 lb ground beef, browned
1 can Rotel
8 oz. package of frozen tater tots
1 can cream of chicken soup
1 small onion
2 c. shredded cheese


Cook meat and add onion and rotel. Pour meat mixture into the bottom of greased crockpot. Mix in soup. Top with tater tots. Cook low for 2-3 hours. 30 before serving, top with cheese.
Note: You can always use a can of crushed tomatoes and a can of green chilis if you don't have rotel.

Enjoy!

Creamy Garlic Pasta

2	tsp olive oil
4	cloves garlic, minced
2	tbsp butter
¼	tsp salt
½	tsp pepper
3	cups chicken stock
½	lb spaghetti or angel hair pasta
1	cup grated parmesan cheese
¾	cup heavy cream
2	tbsp chopped fresh parsley In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parm cheese until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately. Note: I'm not a big fan of garlic so I didn't put it in and it still tasted really good. Also, I forgot to buy the fresh parsley so I used dried and it turned out great. Enjoy!

Strawberry Cream Cheese Croissants

1 package pillsbury crescent rolls
1/4 c. strawberry jam
4 oz. cream cheese, room temperature
1/4 c. white sugar
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 egg plus 1 tsp water for egg wash


Preheat oven to 375 and line a cookie sheet with parchment paper. With electric mixer, mix cream cheese, sugar, lemon juice and vanilla. Cream together until there are no lumps. Unroll each crescent roll. On the fattest part of the roll, put 1 tsp of cream cheese mixture and 1 tsp of jam. Roll into crescent shape. Whisk together egg and water and brush over each roll. Bake 8-10 minutes until rolls are golden brown and inside are no longer doughy.
Note: You can use any flavor jam or different tastes!
Enjoy!

Chicken Cordon Bleu

3 Boneless chicken breasts cut in half. (Like you're butterflying it only finish the cut)
12 slices of honey deli ham
1 c. bread crumbs
2 Tbl butter, melted
1/2 lb thinly sliced swiss cheese

Parmesan -Dijon Cream Sauce:
2 Tbl butter
2 Tbl flour
1 c. Milk
1 chicken bouillon cube, crushed
1 Tbl dijon mustard
1/2 tsp Worcestershire sauce
1/2 c finely grated parmesan cheese


Preheat over to 350. Coat a 9x13 inch baking dish with cooking spray. In a medium bowl, combine bread crumbs and 2 tablespoons of melted butter, set aside. Lay all the sliced chicken breast in bottom of baking dish. Top each breast with 2 slices of ham and 2 slices of swiss cheese so the the entire breast is covered. Sprinkle bread crumbs on top of chicken. Cook 30-35 minutes or until chicken is no longer pink and juices are clear.
While chicken is cooking, melt 2 tablespoons of butter in a sauce pan. Whisk in flour to form a roux. Cook for 1-2 minutes. Slowly pour in the milk while whisking constantly. Make sure there are no clumps. Stir in the bouillon. Whisk constantly until it begins to thicken. About 5-7 minutes. Remove from heat and stir in mustard, worcestershire, and parmesan cheese. Stir until cheese is melted. Keep sauce warm.

I have made chicken cordon bleu before but not like this. And the sauce is amazing! So going to be making this again.
Enjoy!

Chicken Tortilla Soup

1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green bell pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded

Add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours. Remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

Note: I cut the chicken into cubes before putting it in the crock pot so I didn't have to do the shredding process. 

Enjoy!