Potato Soup

Crock pot Potato Chowder
8 cups diced potatoes

1/3 cup onion, chopped

6 chicken bouillon cubes

6 cups water1

10 ¾ ounce can of condensed cream of chicken soup

8 ounce package of cream cheese

½ lb bacon, cooked and crumbled

Dried parsley or sliced green onions for garnish – optional

Combine potatoes, onion, water, bouillon, and chicken soup in the crock pot.Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese to crock pot and blend.Top with bacon and parsley or onions before serving.

Chicken enchilada soup

Chicken Enchilada Soup
1 15-ounce can black beans, rinsed and drained1
14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup1 1/2 cups milk
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Chicken Tetrazzini

There are two ways to make this meal: cassserole style or pasta-bowl style.

Ingredients for either recipe:
1-2 chicken breasts cooked and cubed
1 lb spaghetti, broken into 2 inch pieces and cooked until aldente for casserole or fully for pasta-style.
1 jar pimentos
1 can mushrooms
1 can cream of chicken or mushroom
3/4 can of water
*Breadcrumbs: for casserole style only
*Extra can of cream of mushroom and extra 1/2 can of water for casserole style


For pasta-style tetrazzini:

Heat the soup, water, cheese, parsley, pimentos, spaghetti and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.


For casserole style:

Mix all ingredients in a large bowl including extra soup and water. Spoon into large casserole dish and sprinkle with breadcrumbs. Bake at 350 covered for for about 30 min.

Cheddar Garlic Chicken

Ingredients:
6 to 8 chicken thighs, skinned
3/4 cup plain or seasoned bread crumbs
4 tablespoons margarine or butter
1/4 cup Parmesan cheese
garlic powder
2-4 oz cheddar cheese, diced thinly or grated

Preheat oven to 350 degrees F.
Melt butter in the microwave and season with garlic powder, how much you like
In a bowl, mix breadcrumbs and cheeses.
Dip chicken pieces in margarine mixture, then coat with breadcrumb mixture.
Place in a baking dish (if any garlic margarine mixture is left, pour over the chicken).
Place in the oven and bake chicken for approximately 45 min.

Ice cream pie

If I reminiscence back to dinner at my Grandparent's house, it always brings up lasagna, followed by ice cream pie.  It is such a simple recipe that I am surprised every time I have it just how tasty it it.  Plus, as a bonus, you make it the day before you serve it, so it is all ready to go when you need it.

Nut choppers:

ICE CREAM PIE:

1/2 cup melted butter
1 cup brown sugar
1 cup chopped pecans
3 cups corn flakes
1 cup coconut flakes
1 quart vanilla ice cream, slightly softened

Add melted butter to brown sugar in a large bowl.  Add corn flake, coconut and pecans and mix well.

Pack about 3/4 of the mixture into the bottom and up the sides of a 10" pie plate.

Spoon in the ice cream.

Sprinkle remaining crumbies on the top, pressing into the ice cream. 

Cover and keep in the fridge several hours, or overnight.

Creamy chicken tortilla soup

You will need:

1 cup salsa
2 cans Cream of Chicken Soup
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 soup can water
1 teaspoon ground cumin
4 corn tortillas (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves

Stir the salsa, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.

Porcupine meatballs

You will need:

1 1/2 lb ground beef (raw)

1/2 cup rice (raw)

1 tsp salt

1/2 tsp pepper

1 T minced onion

1 can tomato soup

1 can water

Directions:

Combine meat, rice, salt, pepper, and onion in a bowl. Shape into meatballs. Mix soup and water together and pour over meatballs in a baking dish. Cover and bake at 350 for 40 minutes. Optional: add a can of diced tomatoes to the sauce. Kids like this one with ketchup on top!