Search Results for: biscuits

Country Time Buttermilk Biscuits

  • 1 stick of unsalted butter, melted and divided
  • 2 C of flour
  • 3 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/2 t sugar
  • 4 T of cold unsalted butter, cut into pieces
  • 3/4 C buttermilk

Preheat oven to 450 degrees. Brush 2 T of the melted butter over the bottom of a baking sheet.
Sift the flour, baking powder, baking soda, salt and sugar together into a large mixing bowl.
Cut in the cold butter pieces with a pastry blender until the lumps are the size of small peas.
Slowly begin to add the buttermilk while tossing with a fork; add only enough buttermilk so that the dough begins to hold together for a few seconds, then add an additional 1/2 T of buttermilk so that the dough holds together as a soft dough.
Flour your hands and knead the dough 6 times in the bowl.
Sprinkle a little flour onto a flat work surface and turn the dough onto the surface.
Pat out the dough to form a rectangle about 1/2 inch thick.
Cut out the biscuits with a round cutter or the edge of a drinking glass dipped in flour.
Place the biscuits on the prepared baking sheet.
Bake 10 minute or until a nice golden brown.
Use the remaining melted butter to brush the tops of the biscuits after removing them from the oven.

Makes about 12 biscuits, depending on the size

Note: Always remember when making buttermilk biscuits to handle the dough as lightly as possible.  This will keep the biscuits from becoming tough during the baking time.

ahhh… the aroma of fresh baked bread. Is there anything better? Well, yes there is! How about the aroma of pies, cookies, muffins, cupcakes, brownies, cakes, and bread, too, ALL coming out of your own oven, piping hot and delicious!

If you’ve been a bit shy about starting to bake bread or other goodies, Baking Made Simple is the perfect place to start. This collection covers all your favorite baked goods, from bread to brownies, cookies to cupcakes, and more. You’ll find recipes to get you baking fast and easy, with tasty results every time!

Along with hundreds of recipes, you’ll also get detailed instructions for producing excellent doughs, pastries, and batters, as well as advice on just what baking essentials you’ll need. You can start as simply as you wish, or dig in and set your kitchen up to rival any professional bakery.

Don’t wait any longer to start baking with your family! Click on and order your copy of Baking Made Simple now and enjoy the warm, comforting aroma of fresh baked goodies in your very own kitchen today!

Sweet Cream Biscuits

I found a recipe in Southern Living (I think) 20 some years ago for sweet cream biscuits. It was the best biscuits I had ever had but while moving my book came open and we lost the recipe. Does anyone else know what it is? Thanks

Marinated Ham Biscuits

  • 2 packages Pepperidge Farm party rolls
  • 3/4 pound ham (boiled or country)
  • 1/2 pound Swiss cheese

Layer 2 pieces of ham and cheese on each roll and put on a cookie sheet with a rim.

  • 2 sticks butter
  • 1/4 cup brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce

Melt together and bring to a boil for 1 minute. Pour over biscuits. Sprinkle with poppy or sesame seeds if desired. Refrigerate for at least 2 hours. Bake at 350 degrees for 10 minutes.

Leftover Biscuits

You can always save leftover biscuits for something a little sweeter like bread pudding or freeze for another dinner side.

Grands Style Biscuits

Hello, my 4 year old loves Pilsbury Grands Homestyle Biscuits. It can be quite expensive keeping them in stock. Does anyone have a recipe for homemade that are very close? Thanks!

Homemade Biscuits

 

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder (3 teaspoons)
  • 1 teaspoon salt
  • 1/4 to 1/3 cup shortening
  • 2/3 cup milk or buttermilk or yogurt

First get out your big bowl. Put the flour, baking powder and salt into the bowl. Drop in the shortening and use your fingers to casually mix it in with the dry ingredients. Don’t get too serious about it because it is better to under mix at this point than over mix. There should still be a few lumps of shortening, the size of peas, or even a little bigger. Two minutes or less of mixing should do it. Next add the milk. Stir it up into a soft dough. On dry days you may need another spoonful or two of milk. Form the dough into a soft ball. Get a piece of waxed paper and lay it on your counter. Sprinkle the waxed paper with a little bit of flour. Place the dough ball on the flour and knead it exactly 10 times. No more, no less. This activates the gluten in the flour just enough, but not too much. Next flatten out the dough with a rolling pin or your hands so it is about 3/4″ thick. Cut into biscuit shapes with a biscuit cutter, or the rim of a clean cup or can. I use a tomato paste can for small biscuits and a tuna can for large biscuits. Works really well. Lay the biscuits onto a cookie sheet or pizza pan and bake them at 425° for 10 to 15 minutes, depending on their size. Makes about a dozen medium sized biscuits. You can brush them with melted margarine when you take them from the oven if you want them to look pretty when they arrive at the table.

Homemade Biscuit Recipe

Cheese Biscuits: These are made simply by adding a cup of cheese to the flour after you mix in the shortening, right before adding the milk. Cut into smallish biscuits and cook as directed. They are really good with spaghetti or lasagna.

Bacon Biscuits: Add 1/3 cup of soy bacon bits to the flour right after adding the shortening. Cut into small circles and bake as directed. These are good for snacks or as a quick breakfast on the go.

Drop Biscuits: Substitute melted shortening or oil for the solid shortening. Increase the milk to almost a full cup. Stir it into the flour making a sticky dough. Drop the biscuits by small spoonfuls onto an oiled cookie sheet. Bake as directed. These used to be called Emergency Biscuits, in my grandmother’s day, because they could be made in such a hurry. They still make their appearance most often when I have forgotten to plan a hot bread to go with lunch or supper.

Biscuits are one of my favorite breads. For a little change, try this whole wheat flat bread recipe.

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Paula’s Purty Nearly Instant Biscuits

  • 6 cups self-rising biscuit flour (OR 6 cups flour, plus 3 tablespoons baking powder & 1 Tablespoon salt)
  • 1 cup shortening
  • 2 cups buttermilk OR sour milk OR yogurt thinned with a little milk or water

This recipe is inspired from a very dear friend named Paula. It involves preparing biscuits from scratch and then freezing the unbaked biscuits. Paula created the idea because her family always wanted her good biscuits for supper, and she needed a way to make them hot, and fresh, even on days when she didn’t feel like baking. The results are divinely inspired.

First get out a large mixing bowl. Measure in the self rising biscuit flour (or flour, baking powder and salt). Add the firmly packed shortening and mash it into the flour with your fingers or a fork. DO Not Overmix. The shortening should be casually combined with the flour, and small chunks the size of dried beans should remain. This is what makes the biscuits flakey. Now stir in the buttermilk or sour milk or thinned out yogurt. Stir it up until you have a nice soft dough. Knead the dough about 10 or 12 times. NO more, No less. This activates the gluten in the flour just enough to make good biscuits. Roll the dough out into a nice thick slab. I use a rolling pin, but any sturdy jar or glass will do. Cut the dough into biscuit shapes. Use a clean can or glass rim, if you don’t have a biscuit cutter. Tuna cans are just the right size for big breakfast biscuits. Continue rolling and cutting until all the dough is used up.

Lay waxed paper on a plate or large pan. Arrange the shaped biscuit dough on the waxed paper. Freeze overnight. The next morning the biscuits can be gathered up and stashed in plastic freezer bag.

When you want to cook them, just take out the specific number you want and place them on a lightly oiled cookie sheet or pizza pan. Bake in a preheated 425 to 450° oven for about 10 minutes. The biscuits will rise up beautifully and will be a nice golden brown when done.

These biscuits are better tasting, and much cheaper than canned whack-’em-on-the-counter-biscuits. The whole recipe makes between 30 and 35 medium sized biscuits, or about 20 big breakfast size biscuits (grand-sized).

If you enjoyed this simple bread recipe, try making orange juice muffins next. They are delicious.

Old Fashioned Chocolate Gravy

The recipe I am looking for was a chocolate gravy my grandmother used to make in a skillet on top of the  stove. I know it had cocoa and sugar in  it and it tasted like warm chocolate pudding. It was made kind of like a milk gravy.

Thank you,

Mary

From The Hillbilly Housewife 

I haven’t made this in quite a while, but found this recipe scribbled down on a piece of scrap paper tucked into one of my cookbooks. It sounds like the gravy you’re looking for.

I’m sure there are other recipes as well. If you have one to share, please leave it as a comment below.

Chocolate Gravy Recipe
 
Ingredients
  • ¼ cup cocoa
  • 3 tablespoons all-purpose flour
  • ¾ cup sugar
  • 2 cups milk
  • 1 tablespoon butter
  • 2 teaspoons vanilla
Instructions
  1. Mix the cocoa, flour and sugar together until all dry ingredients are well mixed.
  2. Pour the cold milk into the flour mixture and whisk it well. You don't want any lumps.
  3. Pour the mixture into a saucepan and heat over medium high until it start to thicken. You want to stir frequently to keep your gravy from lumping up on you.
  4. Remove it from the heat and add the butter and vanilla. Stir until the butter is melted and everything is well incorporated.
  5. Serve immediately over hot biscuits, pancakes or waffles.

 

A bowl of old fashioned chocolate gravy. Whip up a batch and serve it over hot biscuits.

Potato Broccoli Soup Recipe

Is there anything better than a nice bowl of soup on a cold day? Actually there is…. if you can just pull it from the freezer and heat it up. I often make a double batch of this and freeze half of it for a quick lunch and dinner later on in the month. We love this particular soup for either lunch or dinner. I serve it with some fresh bread or biscuits.

The mushrooms in this recipe are optional. If my husband is here I usually leave them out since he’s not a big fan. Otherwise they add some nice body to the finished soup and make it feel more filling.

From the Freezer Soup and Stew Recipes Kindle Cookbook.

5.0 from 1 reviews
Potato Broccoli Soup Recipe
 
Ingredients
  • • 3 tbsp olive oil
  • • 6 C broccoli stems and florets, chopped
  • • 1 large potato, chopped
  • • ½ C fresh mushrooms, chopped
  • • 1 small onion, chopped
  • • 1 garlic clove, minced
  • • 1 stalk celery, chopped
  • • 4 C of vegetable broth
  • • 2 tsp curry powder
  • • ¼ tsp pepper
  • • ¾ C low fat milk
Instructions
  1. Place a soup pot over medium heat and add the oil. Once the oil is hot add in the broccoli, potato, mushrooms, onion, garlic and the celery and stir together. Sauté the vegetables for 10 minutes or until all the vegetables are tender.
  2. Pour the broth into the pot then sprinkle in the curry powder and pepper. Stir to combine the ingredients together well. Bring the broth to a brisk steady boil. Reduce the heat to low, cover the pot and simmer for 20 minutes.
  3. Transfer the soup by batches into the blender. Puree until very smooth. Return the soup to the pot and place the pot over low heat. Stir the milk into the soup well. Continue to heat for 5 minutes or until completely heated through.
  4. Makes 6 servings
  5. To reheat frozen soup there's no need to thaw. Place the soup into a soup pot over low heat. Stirring often allow the soup to thaw. When the soup has thawed, cover the pot and continue cooking on low, stirring often, for approximately 15 minutes or until the soup is heated through.

 

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Broccoli and Potato Soup - Great For Freezer Cooking

Creamed Chicken

Creamed chicken is such an easy and versatile dish (as you’ll see in a minute). It’s a staple around here. I serve it plain over noodles, rice or toast. If you have some leftover veggies sitting in the fridge, add them to the mix toward the end. Or use one of the 7 variations of this basic recipe below.

If you come up with your own variations, please share them as a comment below. And of course you can also make this with leftover turkey instead of chicken after the holidays.

5.0 from 3 reviews
Easy Creamed Chicken
 
Ingredients
  • ¼ cup butter
  • 1 onion, finely chopped
  • 1 clove garlic, minced OR ¼ teaspoon garlic powder
  • ⅓ cup flour
  • 1-1/2 cups chicken broth (use 2 bouillon cubes & 1½ cups water)
  • 1-1/2 cups milk
  • 2 to 3 cups of chopped, cooked chicken
  • ½ to 1 teaspoon of salt
  • ¼ teaspoon pepper
Instructions
  1. Melt the butter in a 3-quart sized saucepan. Add the onion and garlic and saute until the onions are tender and fragrant.
  2. Stir in the flour, until it is absorbed by the fat and clinging to the vegetables.
  3. Gradually add the chicken broth and milk. Cook and stir until the mixture boils. Boil for a full minute.
  4. Stir in the chicken and salt and pepper to taste. Cook and stir for a few more minutes to thoroughly heat the chicken and to blend the flavors.
  5. Serve over rice or biscuits or toast or noodles.

 

Creamed Chicken Recipe With 7 Variations

 

This is only the beginning . . . .

Chicken Crepes: Prepare Creamed Chicken above. Also prepare a batch of Crepes. Use a slotted spoon to scoop up a good juicy lump of chicken from the sauce, and fill each crepe in turn. Some of the meat will stay in the sauce, but most of it will be rolled up in the crepes. Arrange the prepared crepes in a well oiled 9 by 13-inch pan. Drizzle all of the remaining sauce over top of them, and sprinkle with 1/2-cup shredded cheese. Bake at 400° for about 20 minutes, or until the cheese is nicely melted. Serve hot with a fruit salad and Brussels sprouts or green beans.

Chicken A’la King: Prepare Creamed Chicken above. Sauté a chopped green pepper and 2-cups of sliced mushrooms along with the onions in step 1. If you don’t have a pepper, you can use a cup of canned or frozen peas instead. Add them in step 4. If you use canned mushrooms instead of fresh, then drain them well and add in step 4 too. Serve over popovers, or toast, or fresh biscuits. You can make this without the mushrooms if you don’t have any on hand. It won’t be authentic A’La King, but it will still taste very good.

Chicken Pot Pie: Prepare Creamed Chicken above. In step 4 add 2-cups of leftover, canned, or frozen vegetables (slightly thawed). I like to add peas and carrots, but mixed vegetables or green beans and corn would be fine too. Simmer for a few minutes to heat the vegetables all the way through. While the sauce is cooking, prepare a double pie crust and line a large pie plate with the crust. Turn the prepared chicken and vegetable mixture into the crust. Arrange the top crust over the pan and crimp the edges to seal. Cut a few slits in the top to allow steam to escape. Bake at 400° for about 40 minutes, or until the top is brown. Serve hot with lots of green vegetables, and fresh fruit for dessert.

Chicken with Biscuits: Prepare Creamed Chicken above. In step 4 add a pound of partially thawed, frozen mixed vegetables, or about 3-cups of cooked or well drained canned vegetables. Stir it all up and let it boil While the mixture cooks prepare a batch of drop biscuits by combining 2-1/2 cups of home made biscuit mix and a cup of milk. The dough will be very soft. Turn the boiling chicken and vegetable mixture into a well oiled 9 by 13-inch pan. Drop the biscuit dough on top of the hot mixture. Bake at 400° for about 20 minutes, or until the biscuits are golden brown. Serve hot with apple wedges, tall glasses of milk, and oatmeal raisin cookies for dessert.

Chicken Tetrazzini: Prepare Creamed Chicken above. In step 1 add 2 cups of sliced mushrooms. If you want to use canned mushrooms instead, then drain them well and add in step 4. If desired, add a dash of wine or lemon juice or sherry in step 4 too. While this is cooking, boil up 6 to 8 ounces of spaghetti. When it is tender, drain it well and mix it with the creamed chicken mixture. Turn this into a well oiled 9″ by 13″ pan and sprinkle liberally with Parmesan Cheese. Bake at 350° for half an hour. Serve with spinach, butter-bread and orange sections.

Chicken Divan: Prepare the Creamed Chicken above. If desired add a dash of wine or lemon juice or sherry in step 4. While the creamed chicken is cooking, steam or microwave a pound of fresh or frozen broccoli. Arrange the broccoli in a well oiled 9 by 13-inch pan. Pour the creamed chicken mixture over top of the broccoli. Sprinkle 1/2 to 1 cup of shredded cheese over top of the mixture. Bake at 400° for about 20 minutes, or until the cheese is melted and the sauce is bubbly. Serve with biscuits, muffins or noodles.

Chicken Curry: In step 1 above cook 1-cup of sliced celery, 1 chopped apple (with the peel; red is pretty), and 2-teaspoons of curry powder along with the onion. Proceed as directed. Serve the chicken curry over rice. Accompaniments may be arranged in small bowls at the table. Choose from homemade yogurt, coconut, raisins, canned pineapple chunks, chopped peanuts, finely chopped boiled eggs, tart jelly, chopped pickles, and minced onions. Plain sugar cookies make the perfect dessert.

Sausage Spinach Bean Soup

This soup is so perfect on a cold and rainy day like today. I love the hearty flavor and between the sausage and the beans it’s a filling meal. Just add some biscuits or a slice of homemade bread.

The recipe is from the Cook Once – Eat Twice Cookbook. It has all kinds of recipes that you can fix one day and turn into a different meal the next day. This is a great example. I make a big pot of beans one day and serve them with cornbread and then use the leftovers in a yummy pot of soup like this the next day.

Sausage Spinach Bean Soup
 
Ingredients
  • 8 oz. pork sausage
  • ½ cup onion, chopped
  • 2 (19 oz.) cans of Great Northern beans, rinsed and drained
  • 2 cup fresh spinach, washed and chopped
  • 1 (14 oz.) can chicken broth
  • 1 tsp dried thyme
  • ¼ cup Parmesan cheese, fine shredded
Instructions
  1. Crumble the sausage into a soup pot, stir in the onion.
  2. Place the pot over medium heat.
  3. Cook the mixture for 5 minutes, stirring often, until the sausage is cooked.
  4. Add the beans to the pot and stir.
  5. Pour the chicken broth into the pot, add the thyme.
  6. Bring the soup to a boil then reduce the heat to low.
  7. Cover and simmer for 5 minutes.
  8. Stir in the spinach and continue cooking 5 minutes or until the spinach is wilted.
  9. Sprinkle with the Parmesan cheese before serving.
  10. Makes 4 servings.

 Variation:
Add some spiral pasta during the last 10 minutes of cooking time for a more filling dish.

Bowl of kielbasa bean and spinach soup

Advent Calendar Day 20 – Homemade Bread Warm From The Oven

We had one of my favorite simple dinners last night. I roasted a chicken and made a loaf of homemade bread. I got the last of the lettuce from the garden and dinner was done. And it was delicious. There’s just something about adding warm bread fresh from the oven to make any meal special.

Hillbilly Housewife Advent Calendar Day 20Give it a try. Whip up some homemade biscuits tonight, make a cornbread to go with that chili or bake your first loaf of homemade bread. I’m sure you’ll be hooked.

35 Homemade Bread Recipes

“Fresh Out Of The Oven, Buttered and Gone”

There’s nothing more scrumptious than a warm piece of homemade bread fresh out of the oven. And with these 35 recipes, you’ll have more than just the basic bread to delight your taste buds. From chocolate chip pumpkin to banana to potato, there’s a wide variety of flavorful recipes to choose from.

Use them as a tasty breakfast treat or turn a simple soup or stew into a tasty and filling dinner with the addition of baked goods still warm from the oven.

Homemade bread is a staple in my frugal household and I’m sure it will become one in your as well.

Here are the some of the recipes you’ll find inside:

  • No Knead Dill Bread
  • White Bread
  • Easy No Knead Bread
  • One Hour Homemade Bread
  • Amish Bread
  • Homemade Cinnamon Bread
  • Banana Apple Bread
  • Five Ingredient Homemade Bread
  • Homemade Beer Bread
  • Wheat Bread
  • Easy Homemade Banana Bread

Download the Homemade Breads Kindle Cookbook free on Amazon today. 

Advent Calendar Day 15 – Crockpot To The Rescue

Thanks so much for your well wishes, good thoughts and prayers. Things are starting to look up and I’m read to rule out the flu. I think our daughter just has a bad cold and my shoulder is starting to feel better thanks to some rest yesterday.

Hillbilly Housewife Advent Calendar Day 15 Today we start the week busier than ever. My day is full of errands to run and appointments to keep. We wrap it all up with a school concert tonight that our daughter is supposed to sing in. Fingers crossed that she’ll feel well enough to sing.

Thankfully I have my trusty crockpot to take care of dinner for me. I’m getting ready to start some beef stew in there and by dinner time it will be ready and waiting for us. I’ll just add some biscuits and dinner is done.

I’m sure your days are getting just as busy, so for today’s Advent Calendar Treat, I would like to give you a 50% of coupon for Crockpot Cooking Made Simple. Just use coupon “ADVENT” during checkout. 

With instructions, tips and 500 recipes to chose from, I’m sure you’ll find some new family favorites in there. There are also some great ideas on how to turn traditional family favorites into crockpot meals. And don’t forget about Holiday Cooking. Making a dish or two in your crockpot frees up oven space.

Crockpot Cooking Made Simple

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work your crockpot into your meal plan, how to choose a good crockpot, and even how to convert your favorite recipes to work in a slow cooker.

Click on and order your copy of Crockpot Cooking Made Simple today!

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Today’s Question:

Let’s talk about crockpot cooking today. How often do you use your crockpot? Leave me a comment below and if you’d like let us know what your favorite crockpot recipe is.

10 Yummy Slowcooker Soup Recipes

Winter is here and that means we’re eating a lot of soup. There’s just nothing better than coming home to a nice warm pot of soup. Just whip up some biscuits to go with it, make some toast, or dust of the bread maker and start some bread when you’re starting the soup in your crockpot.

Below you’ll find 10 of my favorite Slowcooker soup recipes. These make a regular appearance on my weekly meal plan. Not only are soups absolutely delicious, they are also quite frugal and by using your crockpot you don’t have to worry about stirring pots all day.

10 Yummy Crockpot Soup Recipes

 

#1 Crockpot Bean Soup

Bowl of Bean Soup From The Slowcooker

  • 1 lb bag or 2 cups mixed beans, soaked overnight
  • 7 C water
  • 1-2 lbs ham, cubed
  • 1-2 pressed cloves garlic
  • salt, celery salt, and pepper to taste
  • 1 small onion, chopped
  • 1 Tbsp Italian seasoning and/or Herbs de Provence

Put all ingredients into your crockpot and cook on LOW for 8 hours.

 

#2 Crockpot Ham and Potato Soup

Ham and Potato Soup Cooked in the Crockpot

  • 3-1/2 cups peeled, diced potatoes
  • 1/3 cup chopped celery
  • 1/3 cup finely chopped onion
  • ¾ cup diced ham
  • 3-1/4 cups water
  • 6 chicken bullion cubes
  • ½ t. salt
  • 1 t. pepper
  • 5 T. flour
  • 5 T. butter
  • 2 cups milk

Stir all but milk, flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of potatoes. 20 minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick. Stir mixture into crockpot. Let cook 15-20 minutes more.

 

#3 Crockpot Minestrone Soup

Slowcooker Minestrone Soup

  • 1 small onion, chopped
  • 2 large carrots, peeled and thinly sliced
  • 1 medium zucchini, sliced 1” thick
  • 2 cloves garlic, minced
  • 2 15 oz cans kidney beans, drained
  • 6 cups beef broth
  • 1 28 oz can diced tomatoes, undrained
  • 1 t dried basil leaves
  • ½ t. dried oregano leaves
  • ½ t. salt
  • ¼ t. pepper
  • 2 cups cooked small pasta
  • ¼ cup grated Parmesan cheese

Combine all ingredients except macaroni and Parmesan cheese in the stoneware. Cover cook on Low 8 to 9 hours or on High 4 to 5 hours. Stir in macaroni. Serve sprinkled with cheese. I substitute 1-1/2 t. Italian seasoning for the basil and oregano.

 

 

#4 Crockpot Sweet Potato Soup 

Sweet Potato and Apple Soup

  • 1 small onion
  • 2 white potatoes
  • 3 Sweet potatoes
  • 2 apples, cut into 1 inch pieces with the skin left on
  • 3 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground clove (optional)
  • 4 cups chicken broth
  • 2 tablespoons butter

Start by preparing your veggies and fruit. Scrub the potatoes really well and cut them into one inch chunks.

Peel the onion and give it a rough chop.

Core the apples and cut them into one inch pieces as well. I leave the peel on since it will blend into the soup and adds extra nutrition.

Chop or crush your garlic.

Add the veggies and fruit along with the salt and spices to your crockpot. Pour the chicken broth over everything.

Cook the soup on high for 5 hours.

Puree the hot soup either in batches in your blender or use a hand immersion blender right into your crockpot.

Stir in the butter and serve.

 

 

#5 Slow Cooker Baked Potato Soup 

Slow Cooker Baked Potato Soup

  • 6 large baking potatoes
  • 1 large onion
  • 3 cloves garlic
  • 1 quart chicken broth
  • ¼ cup butter
  • 2½ teaspoons salt
  • 1 teaspoon pepper
  • 1 cup half and half
  • 1 cup shredded sharp Cheddar cheese
  • 3 tablespoons chopped fresh chives
  • 1 cup sour cream
  • 8 slices bacon, cooked and crumbled
  • Extra Shredded Cheese for topping

Peel and cut your potatoes into small chunks. Chop the onion and garlic.

Put your chopped veggies, chicken broth, butter, salt and pepper into the crockpot. Cover and cook on HIGH for 4 hours or LOW for 8 hours .

Mash mixture with a potato masher until potatoes are coarsely chopped and soupy is slightly thickened. Stir in cream, cheese and chives.

Ladle the soup into bowls and top each with sour cream, bacon and a little extra cheese.

 

 

#6 Crockpot French Onion SoupSlowcooker French Onion Soup

  • 3 large onions, thinly sliced
  • ¼ cup butter
  • 4 cups beef broth
  • 1 t. Worcestershire
  • ¼ t. salt
  • 4-5 slices French bread, toasted
  • ¼ cup Parmesan cheese

In slow cooker, combine onions and butter, broth, Worcestershire and salt. Cover and cook on HIGH 4-6 hours. Pour hot soup into bowls and top w/ bread and sprinkle w/ cheese.

 

 

#7 Slowcooker Beef and Vegetable Soup 

Beef and Vegetable Soup from the slow cooker

  • 6 beef bullion cubes
  • large pkg. 2 lbs. frozen mixed vegetables (I save left over veggies and use those)
  • 2 pounds beef roast, cut into pieces or can use left over beef
  • salt and pepper to taste
  • 1 (12 oz can tomato paste
  • 6 cups water

Pour ingredients into 6 qt. slow cooker and stir well. Cover and cook on low 8-10 hours. Serve w/ cheese toast or grilled cheese sandwiches.

 

 

#8 Crockpot Taco SoupYummy Crockpot Taco Soup

  • 1 pound ground beef
  • 2 cans Rotel
  • 3 cups cooked beans of your choice, (2 cans)
  • 1 can corn (optional)
  • 1 pkg. taco seasoning (2-3 T. bulk)
  • 1 pkg. ranch dressing mix (optional)
  • 8 oz tomato sauce
  • 1 chopped onion
  • 2 cups water

Brown beef in skillet w/ onion. Drain fat and add to crockpot. Add all other ingredients (do not drain cans), and stir to mix. Cover and cook on low 8 hours or HIGH 4. I usually add more water and a little more bulk taco seasoning powder to make it more soupy.

 

#9 Crockpot Turkey Noodle Soup Yummy turkey and noodle soup made in the slowcooker.

  • 2 cups of cooked turkey
  • 4 cups water
  • 4 cups turkey broth
  • 1 teaspoon seasoned salt
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small onion
  • 1 carrot
  • 2 stalks celery
  • 1 bay leaf
  • 6 ounces noodles

Cut your turkey (from leftover roasted turkey) into bite-size chunks. Chop the onion, carrot and celery. Place everything except noodles in your crockpot and cook on low for 4 hours. Remove the bay leaf and add the noodles. Cook another hour on low or 1/2 hour on high until the noodles are soft. Serve the soup hot.

 

#10 Crockpot Butternut Squash SoupHomemade Butternut Squash Soup with Bread

  • 2 tablespoons margarine or butter
  • 1 medium onion, chopped (1/2 cup)
  • 1 butternut squash (2 pounds), peeled, seeded and cubed
  • 2 cups water
  • 1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 4 chicken bouillon cubes
  • 1 package (8 ounces) cream cheese, cubed

Melt margarine in 10-inch skillet over medium heat. Cook onion in margarine, stirring occasionally, until crisp-tender.

Mix onion and remaining ingredients, except cream cheese, in 3 1/2 to 4 quart slow cooker, Cover and cook on low heat setting 6 to 8 hours or until squash is tender.

Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to slow cooker; stir in cream cheese. Cover and cook on low heat setting about 30 minutes or until cheese is melted, stirring until smooth.

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