Sunday, October 26, 2014

Crock Pot Potato Soup


Quite possibly the easiest and best potato soup, ever.

I love recipe testing. Especially when I discover a new favorite.
This soup is rich and creamy. And just as delicious the next day too!

Ingredients:

1 (30oz.) bag of frozen, diced hash browns
1 (32oz.) box of chicken broth
1 (10oz.) can cream of chicken soup
1 (8oz.) package cream cheese (Not fat-free)
3 oz. bacon bits
1 cup shredded cheddar cheese
salt and pepper, to taste

Directions:

Place frozen potatoes in the crock pot. Layer with chicken broth, cream of chicken soup, and half of the bacon bits. Add a pinch of salt and pepper.

Cook on low 7-8  hours until potatoes are tender. (I found the potatoes were done after about 5 hours).

An hour before serving, slice the cream cheese into cubes and add to the crock pot. Stir the soup a few times during the hour before serving.

Once the cream cheese is mixed in thoroughly, it's ready to serve.

Top with cheddar cheese and bacon bits.
(I added additional shredded cheddar cheese and bacon bits to the soup during the last hour).

Recipe from simplymadewithlove.blogspot.com

Thursday, October 23, 2014

Golden Pumpkin Bread



I made my first pumpkin bread of the season this morning. I must say, it was amazing. I ate several slices while the bread was still warm. In fact, I ate so much, I skipped lunch! ;)
I've been looking for a new pumpkin bread recipe. Mine was always good, but I was hoping to find a recipe that would produce a moister loaf. And I found it. :)

This recipe is different from other recipes I've seen (and used) in that it calls for butter instead of oil. And it uses brown sugar instead of white sugar. The loaf is truly a golden brown color!

And the taste doesn't disappoint. I tweaked the recipe slightly in that the original recipe called for one cup of pumpkin, but I added one can. I also added chopped pecans to the batter right before spooning it into the loaf pan. Also, I sprinkled a few pecans on top. :)  

Ingredients:

1 ½ cups all purpose flour
1 cup firmly packed brown sugar
1 can pumpkin puree
½ cup Land O’ Lakes butter, softened
2 eggs
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup chopped pecans

Directions:

1) Heat oven to 350* Grease one 9x5-inch loaf pan.

2) Combine all ingredients into a mixing bowl. Beat at medium speed, scraping bowl often until well mixed.

3) Then spoon batter into prepared pan. (I also sprinkled a few chopped pecans on top of the batter).

4) Bake 1 hour to 1 hour 10 minutes, or until toothpick inserted into the center of the bread comes out clean.
(I baked mine 1 hour 10 minutes).

*Keep in mind all ovens are different, so adjust baking time accordingly.

Recipe adapted from Land O’ Lakes.