Crock Pot Spinach Artichoke Dip

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I have recently tested out several crock pot versions of spinach artichoke dip for the approaching holidays. For my tastes, I felt the recipes containing sour cream, mayo or cream cheese just came out better in the oven then the crock.  However, this recipe, which uses marinated artichokes and just a bit of milk or cream came out great in the slow cooker.  A friend of mine brought this to a party and we all just stood over the crock pot and gobbled it up!                                                                    

I used my 2 quart crock pot for this recipe.  It made about 3 cups of dip.

Ingredients:
1 jar (6.5 oz) marinated artichoke hearts, drained and chopped.
2 to 3 tablespoons purple diced onion  (I like a lot of onion flavor so I use 3 tablespoons).
1 tablespoon butter
1 (10 oz) package chopped frozen spinach, thawed and well-drained
1/4 cup parmesan cheese, grated
2 cups Colby-Jack cheese, shredded
1/2 cup half and half or milk (depending on how naughty your feeling).
Creole seasoning or Cajun seasoning to taste (I use 1/2 teaspoon)


Serve with tortilla chips, vegetables or crackers

Directions:
In a skillet, saute the artichokes and onion in butter until the onion is tender.  Add the spinach to the skillet for a quick saute as well.  Add everything from the skillet to your crock pot and turn heat to low. Stir in the remaining ingredients.  Heat through on low until the cheese is melted and then turn to warm.

*Tip:  In a pinch I have skipped the saute step and just added everything to the crock pot.  I like the added flavor sauteing gives to the dip, but it still tastes great, even if you don't have time to saute.


*This recipe is part of my Holiday Series
http://www.christineiscooking.com/p/holiday-recipes.html

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How to Make your own Butter (easy & better tasting then store bought)

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My family just came back from a cruise.  One of the things I noticed on the ship was just how GOOD the butter tasted; better then the usual store bought.  A long time ago (in Kindergarten) I made butter (O.K.....a long long time ago).  I had some extra heavy cream leftover from Thanksgiving, so I thought I would give it a try again.   

Making your own butter is easy!  It is also fun and a great workout on the arms. After it is made you can flavor it or pipe it or mold it if you like.  I made one small batch and then flavored it 3 ways - one salted, one with honey and one with rosemary and garlic. I then piped it into florets.

2 Ingredients Needed:
heavy whipping cream - (you will get a little less then 1/2 the amount of butter per the amount of cream you use).
A container with a tight fitting lid


Directions:
(1) Pour your heavy cream into your container.  Do not fill the jar more the half full. 

(2) Shake, shake and shake some more.  After about ten minutes you will feel the cream turn into whipping cream.  It will almost feel like nothing is moving in the jar, but keep shaking!  Your almost there.

(3) A few minutes later things will start moving again.  Eventually you will see the solids form and a minute or so later a solid ball will form with liquid underneath. 

(4) Once a ball starts to form, open the lid and drain the liquid (aka buttermilk).... shake, repeat and drain a few more times until you have your desired consistency. 

(5) Flavor and salt the butter if desired.  Form it into any shape if desired and then refrigerate it to harden.

I piped my butter into florets with my Wilton 2D tip. This tip is also great for frosting professional looking cupcakes.




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Copyright 2011 christineiscooking.com This is an original article. You may repost this article and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

How to Oven Roast a Moist Turkey

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Here is my favorite way to oven roast a turkey.  It is roasted at a low temperature and has butter stuffed underneath the skin.  The end result is a turkey that comes out moist and delicious.  Adding Onion Soup Mix as a seasoning to the turkey makes the BEST tastiest gravy!

Ingredients:
(1) 12 pound whole turkey - completely thawed
6 tablespoon pats of butter

4 cups warm tap water

1 package of Lipton Onion Soup Mix

Rosemary, Sage and Thyme

Directions:
(1) Preheat oven to 350 degrees F
(2) Discard the turkey giblets and rinse the turkey with water inside and out.                 
(3) Place turkey in a roasting pan. Put 3 tablespoon pats of butter underneath the breast skin on each side between the skin and breast meat.
(4) In a bowl, combine the water and soup mix. Pour over the top of the turkey. Sprinkle Rosemary, Sage and Thyme generously over the turkey.               
(5) Cover with foil (give the foil a good spray with non-stick spray so it doesn't stick to the turkey) and bake for 3 to 3.5 hours or until the temperature of the turkey reaches 180 degrees in the thigh. 
(6) Remove the foil.  Baste the turkey and cook for an additional 15 minutes.
(7) Baste the turkey again and continue to cook the turkey with the foil off for an another 15 minutes.                


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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

How to Deep Fry a Turkey

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If you ever get the chance to deep fry a turkey or eat a deep fried turkey I highly recommend it.  This is hands down my favorite way to have turkey. 

A deep fried turkey is moist, tender and flavorful.  It is crispy on the outside, but not greasy. Best of all it is fast! 

You can deep fry a 10 lb turkey in 35 minutes.

It is very important that a deep fry be done outside on very level ground and not near any structures (like a garage etc).

For safety, kids and pets should be kept inside during a deep fry.

Needed:

1 (10-pound) turkey

peanut oil

Turkey deep fryer and propane

Directions

(1) Find out the exact amount of peanut oil you will need

This is a critical step for safety as having too much oil will cause it to overflow on the propane flame and become a grease bomb! There are 2 methods you can use to determine the amount of oil you will need.  Regardless, the pot should never be more then 3/4 full.  This allows room for the oil to bubble during cooking without splashing over.

(a) Place the turkey in the fryer.  Using a gallon milk jug add water on top of turkey until it is covered.  Take note of how many exact gallons (plus cups etc) you need to cover the turkey. That is the amount of oil you will need to buy.  OR

(b) Place the turkey in the fryer and add water on top of the turkey till it is covered.  Remove the turkey and mark the water line.  The marked line will indicate how much oil will be needed in the fryer to fry your turkey.

(2) Make sure your turkey is completely thawed
This again is important for safety as "oil and water don't mix."  Ice crystals can make hot oil angry!

(3) Wash your hawed tturkey inside and out; remove the giblets and allow it to drain.

(4) Heat the peanut oil in the turkey fryer to 375 degrees. SLOWLY lower the turkey into hot oil, very carefully and slowly.

(5) Fry the turkey for 3 minutes per pound plus 5 extra minutes; i.e. a 10 pound bird will need to cook for 35 minutes.

(6) Carefully remove turkey from oil and drain.  Let it rest to cool.  Carve and serve. 

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

 

"Fat Burning Soup" (OAMC) Stove top or Crock Pot

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We all remember this recipe from the 80's, don't we?  I was going through my recipes the other day and came upon this and thought it was worth revisiting this holiday season.  It is actually quite tasty for something very low calorie.

I have updated this recipe by adding 4 cloves of garlic and a bit of good parmesan cheese.  It really enhances the flavor without altering the calorie count very much.

This makes about 20 cups of soup.  You can freeze any leftovers.

Ingredients:
6 large green onion
2 green peppers
1-2 cans of diced tomatoes or (1) 28 ounce can of crushed tomatoes
1 bunch of celery
1 package Lipton Onion Soup Mix
1 head of cabbage (I prefer to use savoy or napa cabbage, but the regular kind is fine too).
Salt, Pepper and Parsley to taste
4 cloves of garlic (optional)
1/3 cup of parmesan cheese (optional, but it really enhances this soup)

Stove Top Directions:
Cut veggies into small pieces.  Place them in a soup pot with the soup mix and fill with water until the veggies are just covered.  Boil on high heat for 10 minutes and then reduce to a simmer and cook until veggies are tender. After cooking, remove pot heat and stir in parmesan cheese.

Crock Pot Directions:  (I made this in my 6 quart slow cooker)
Cut veggies into small pieces. Place them in the crock pot with the soup mix and fill with water until the veggies are just covered. Cook on low for at least 5 hours or until veggies reach desired tenderness. After cooking, turn the crock pot off and stir in the parmesan cheese.

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Copyright 2013 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Christine's Cornbread Sausage Stuffing

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Many years ago, I took all the things I loved about different stuffing recipes and created my own.  I get asked for this recipe wherever I take it.  As opposed to a more bread based stuffing, this contains a generous amount of meat and seasonings - its almost a delicious meal in itself.

Serves 6-8

Ingredients:
3/4 lb. Prepared sweet cornbread
1/2 lb. Sage Pork Sausage
1/4 lb. ground veal
1 C. chopped onion
1 C. chopped celery
1 C. diced fresh mushrooms
1/4 C. chopped fresh parsley
1/8 cup sage
1/8 cup thyme
1 C. chicken broth
1 egg
Salt and Pepper

Directions:
Break cornbread into 1/2 inch to 1 inch pieces
Saute meat until cooked and remove from skillet with a slotted spoon
Saute the chopped veggies in the fat from the meat until softened
Add seasonings and salt and pepper
Add one beaten egg
Gently toss to combine, but DO NOT OVER TOSS

Bake in a buttered baking dish covered with aluminum foil at 375 degrees until heated through and golden on top; 30-40 minutes.  Remove the foil the last 5-10 minutes of cooking to crisp the top.

*if you have trouble finding ground veal, you can use 3/4 lb sage pork sausage as your meat for the recipe.  I've made it that way before and it was still very good, however, I prefer it as written with the veal.

*This recipe is part of my Holiday Series of recipes
http://www.christineiscooking.com/p/holiday-recipes.html

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Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

The Best Buttercream Frosting Recipe!

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In my opinion, this is the best butter cream frosting I've ever had.  It is a great recipe for icing cookies or frosting cakes.  You can even add a package of cream cheese to it (and additional powdered sugar as needed) for cream cheese frosting.

This frosting freezes great! So feel free to double this recipe and keep it on hand for when you need it. If you double it just add a bit more half and half or milk as needed. 

You can even change this to chocolate frosting.  Just add 1/2 cup unsweetened cocoa and additional cream or milk. 

This recipe makes approx. 3 cups of buttercream frosting

Ingredients
1/2 cup butter flavored Crisco (I use the sticks)
1/2 cup (1 stick) salted butter - room temperature
1 teaspoon vanilla extract (if making white frosting use CLEAR vanilla extract)
4 cups sifted confectioners' sugar (approx.1 lb.)
2 tablespoons half and half  (you can substitute regular milk or heavy cream).
1/4 teaspoon of salt

Directions:

In large bowl, mix the shortening, butter, vanilla, milk and salt with an electric mixer. Gradually add the sugar, beating well on medium speed. When all sugar has been mixed in, continue to beat the frosting until it is light and fluffy. Add additional milk as needed to get the consistency you need.


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Copyright 2012 christineiscooking.com   This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Thanksgiving Turkey Handprint Cookies

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Turkey handprint cookies are a family tradition at our house for Thanksgiving.  If needed, you can make these ahead of time and freeze them or just freeze the dough.  This recipe makes about 2 dozen delicious shortbread cookies (more or less depending on the size of your cookie cutter). This recipe can be doubled if needed.


Ingredients:
1 cup salted butter softened (no substitutes - must be butter)
1/2 cup sugar
2 1/2 cups all-purpose flour
1 teaspoon vanilla
1/8th teaspoon cinnamon

Colored Frosting http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html
chocolate chip for the eye
candy corn for the nose
Piping bags for the frosting
1 hand (or hand shaped cookie cutter)

Directions:

(1) Cream butter and sugar; add the vanilla and cinnamon and gradually add the flour. When the dough becomes crumbly - start mixing the remaining flour in with your hands. This will make the dough come together.

(2) On a lightly floured surface roll out the dough to 1/4-in. thickness. Cut with hand shaped cookie cutters or trace your own hand and remove to your cookie sheet with a butter knife. If the dough becomes too soft to work with refrigerate it until cool and continue.

(3) Cook on ungreased baking sheets at 300 degrees for 20-25 minutes until lightly browned. Remove to wire racks to cool.

(4) Decorate

These are the tools I used for this recipe






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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Stuffed Chicken Breast (Crock Pot or Oven) OAMC

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chicken stuffed with spinach, feta and sundried tomato (greenbeans and stuffing are the sides)

I like making my own stuffed chicken breast in bulk.  Making stuffed chicken yourself is a significant cost savings instead of buying them; especially when chicken is on sale. 

                                                                      

I usually sit down and stuff a dozen or two at a time for the freezer.  I wrap them individually and tightly in plastic wrap and then store them together in a large freezer bag.  I will pull out what I need the day before cooking and let them thaw in the fridge.  Once fully thawed these can be cooked in the oven, toaster oven, or crock pot. 

Today I cooked them in the crock pot and they came out delicious and tender. The possibilities for stuffed chicken breasts are endless, but some of my favorites things to stuff chicken with are:

ham and swiss cheese (aka Cordon Bleu),
feta, sun dried tomatoes and spinach,
goat cheese and spinach
pepperoni and mozzarella.

Ingredients

boneless skinless chicken breasts

Your items for stuffing (i.e. cheese, veggies, meat)

Breadcrumbs (optional)

Directions

(1) Place each piece of chicken breast between plastic wrap and pound it thin using a mallet or back of a pan

(2) Place approximately 2 tablespoons of your stuffing onto the chicken breast and then roll tightly. Roll in breadcrumbs if desired.  At this point, you can wrap these individually in plastic wrap and then freeze in a freezer bag or cook them.

Crock Pot Cooking Directions

Place rolled chicken in the crock pot seam down and top with either 1 cup of chicken broth or (1) 15 ounce can of tomatoes undrained.  Cook on low for 3 1/2-4 hours or on high for 2 1/2 hours.

Oven Directions:

Bake 30 to 45 minutes (depending on the size of your chicken breast) in a 400 degree oven until chicken reaches an internal temperature of 165 degrees.

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Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Shortbread Cut Out Cookies

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I use a shortbread cookie dough instead of a sugar cookie dough for making cut out cookies.  Shortbread has more of a savory taste that compliments frosting well since the cookie itself doesn't have a lot of sugar to begin with.  This recipe is a family favorite we have used for years.

I often frost these with the Buttercream Frosting. http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html 

Who knew a few simple ingredients could taste so good.  This recipes makes about 2 dozen cookies (more or less depending on the size of your cookie cutter).  This recipe can be doubled easily.

1 cup salted butter (no substitutes) softened
1/2 cup sugar
2 1/2 cups all-purpose flour**
1 teaspoon vanilla
1/8th teaspoon cinnamon

Frosting and Colored sugar (optional)

Directions:
(1) Cream the butter and sugar with an electric mixer; add the vanilla and cinnamon and gradually add the flour. When the dough becomes crumbly - start mixing the remaining flour in with your hands.  This will make the dough come together. 
(2) On a lightly floured surface roll out the dough to 1/4-in. thickness. Cut with cookie cutters and remove to your cookie sheet with a butter knife.  If the dough becomes too soft to work with refrigerate it until cool and continue. 
(3) Cook on ungreased baking sheets at 300 degrees for 20-25 minutes until lightly browned. Remove to wire racks to cool.

**When measuring flour - don't ever drag the measuring cup through the flour - you will get more then you should http://busycooks.about.com/od/stepbystep/ss/howtomeasuflour.htm

You can find the recipe for Buttercream Frosting here http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html

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Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

My Favorite Green Bean Casserole Recipe

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Green Bean Casserole is a Thanksgiving favorite.  This recipe uses less milk then the recipe off of the french-fried onion can; and well - its just my favorite!

Serves 6

1 (10 3/4 ounce) can condensed cream of mushroom soup

1/4 cup milk

1/8 teaspoon black pepper

2 (14 1/2 ounce) cans cut green beans, drained

1 1/3 cups French-fried onions (French's)

Combine the can of soup, milk and pepper. Stir in the beans and 2/3 cup fried onions.

Bake at 350°F for 30 minutes or until hot. Stir and then sprinkle with the sprinkle with remaining 2/3 cup fried onions. Bake 5 more minutes or until onions are golden.

*This recipe is part of my Holiday Series of recipes I will be posting and adding to in the near future. http://www.christineiscooking.com/p/holiday-recipes.html

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Lite Chicken Sausage Gumbo (crock pot or stove top)

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Lite food can be healthy, but still very flavorful.  In this gumbo, I use barbecued chicken and sausage to give the dish a great smoky flavor without have to add a traditional high fat high calorie roux.

Serves 4 to 6


Ingredients:
1 pound already grilled boneless skinless chicken breasts (this is about 2 large chicken breasts) diced into pieces

2 links already grilled italian sausage, quartered and diced (you can replace this with turkey sausage if you are on a very low fat diet)

1 cup chopped onions

3 celery stalks, chopped

1 green bell pepper, seeded and chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

1/4 teaspoon ground black pepper

(1) 32 oz box of reduced-sodium chicken broth [this is approx. 4 cups]

2 tablespoons of tomato paste

1/4 teaspoon Tony's Creole Seasoning

Red Pepper Flakes (optional)


Crock Pot Directions:
Add all of the ingredients.  Cook on low for 3 hours or until the veggies are cooked to your likeness. Eat by itself or serve over white or brown rice.


Stove Top Directions:
Saute the onion, celery and bell pepper in non-stick spray until tender.  Add the veggies to a sauce pot with all of the other ingredients and simmer until heated through and the flavors are incorporated.

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Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Olive Garden Alfredo Sauce (Copycat Recipe)

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This is my favorite version of Alfredo.  I worked a long time getting this recipe "just right"!  It tastes very similar to what you would get in a restaurant.  It is great over fettucine or penne pasta, tortilini, veggies or chicken. This recipe makes enough sauce for 1 box of pasta.

Ingredients:
3 tablespoons butter

2 tablespoons olive oil

2 garlic cloves  minced

2 cups heavy cream [this is a one pint container] 

1/8 teaspoon pepper
1/8th teaspoon of nutmeg

1/2 cup good quality grated parmesan cheese* 

1 cup mozzarella cheese (I prefer the Kraft one with a touch of Philadelphia].

1 to 2 tablespoons chopped Italian Parsley 

 
Directions:

(1) Melt butter in medium saucepan with olive oil over medium/low heat.
(2) Sautee the garlic in the oil for a few minutes. 

(2) Add the cream, pepper, nutmeg and bring mixture to a simmer.

(3) Wisk in the Parmesan cheese and simmer the sauce while stiring frequently for 8-10 minutes or until sauce has thickened and is smooth (i.e. the parmesan has dissolved into the cream)*

(4) Add the mozzarella cheese and stir frequently until smooth.

(5) Stir in chopped parsley.
The sauce will thicken upon standing, but you can continue to cook it at a low simmer while stiring if you want even thicker.

*It is important to use good quality parmesan cheese (like Parmesan Reggiano) this will incorporate into the sauce smoother then cheaper canned brands.

Tips: This sauce actually tastes just as good or even better after it sits for a while or is refrigerated. The cooling of the sauce gives it a chance for it to thicken more and for the flavors to meld. Feel free to make it a day before you need it and it will be all ready for your pasta - just slowly reheat it in the microwave until it is just warm - then stir with a whisk until smooth and incorporated.

*You can vary this sauce by adding spinach or other veggies to it or make a chicken alfredo by adding the meat from a store bought rotisserie chicken.

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com
 

Creme Brulee French Toast Casserole (Make The Day Before Christmas / Holiday Breakfast)

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This is a family tradition of ours for holiday mornings.  I make it the day before and then it is all ready to bake the next morning.

It is called "Creme Brulee" french toast because it makes a crispy creme brulee type crust on the top and bottom and an eggy creamy middle in between. 

Ingredients:
1 and 1/2 loaves of sliced white mountain bread (or other bakery style white bread)
1 cup butter
1 1/3 cup brown sugar
2 1/2 tablespoons light corn syrup
5 eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1/4 teaspoon salt
cinnamon
nutmeg

Directions:

(1) Spray Pan generously with nonstick spray.  (I mean really spray the heck out of it!!)

(2) Melt butter, sugar and corn syrup in microwave until just melted. Stir and pour 1/2 of the sauce in the bottom of a 9X13 pan. Refridgerate the remainder of the sauce for the next morning.

(3) Place and layer the bread slices in the pan.  It is fine to wedge them in there. The bread slices should come all the way to the top of the baking dish. 

Bread placement before the Egg Mixture

(4) Whisk eggs, half and half, vanilla and salt. Pour over bread. Using clean hands, pat the bread down to ensure it is soaked with the egg mixture.

(5) Sprinkle a small amount of cinnamon and nutmeg on top.  Cover with plastic wrap and Chill overnight

(6) Bring to room temp for 30 min. Cook at 350 for 50 min uncovered. Drizzle remaining sauce on the last 10 minutes of cook time.  (I microwave it a few seconds and stir beforehand).

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How to Make your own Healthy & Delicious Turkey Breakfast Sausage

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This is very close in taste to pork sausage, but is much lower in fat and calories. I like to make a batch up of this once a week. It keeps well for several days in the fridge and makes for a quick "grab and go" breakfast. It also freezes well! This recipe is well liked by adults and kids alike!

Ingredients:
1 lb ground turkey (ground turkey, NOT turkey breast - that is too lean)
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon ground fennel seed
1/2 teaspoon garlic powder
Cayenne or Red Pepper Flakes (optional)


Mix ingredients and then form sausage shaped patties. Pan fry in non-stick cooking spray or a bit of olive oil until cooked though.

*I like to put a lid on over the sausage the first 5 minutes or so before flipping the sausage - then I leave the lid off and turn up the heat to high to quickly brown both sides. Sometimes if I get a batch of watery ground turkey (it just happens sometimes) I'll drain the water after it is cooked through so it will brown on high.

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Copyright 2011 christineiscooking.com  This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

How to Make Easy Chili from your Crock Pot Leftovers! (Crock Pot or Stove Top)

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I often have leftover chicken or beef from other meals I've made. Instead of eating the same thing again, I like to "recreate" it into a fast easy Chili. 

I made this in my 2.5 quart crock pot with chicken breast leftover that I had made in my crock pot for quesadillas.

This makes about (5) 1 cup servings

Ingredients:
2-3 cups cups of cooked meat such as chicken or stew meat
(1) 16 ounce jar of your favorite salsa
1 can of any beans - drained

1 teaspoon cumin

1 teaspoon salt 

1 tablespoon chili powder 

1/2 teaspoon black pepper
1 cup of water
hot sauce & jalapenos (optional)

Mix all ingredients in your crock pot or stove top and heat until warmed through and flavors are incorporated. Top with shredded cheese, black olives, jalapenos and a dollop of sour cream if desired.

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Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Crock Pot Chicken Noodle Soup with Parmesan

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This hearty homestyle soup will warm your body and nurture your soul!  Freezes nicely if you have extras left over.  I made this in my 4.5 quart slow slow cooker.
Makes 4 extra large bowls.

Ingredients:

2 boneless skinless chicken breasts

4 cups chicken broth

1 cup water

1/2 teaspoon seasoned salt

1/8 teaspoon pepper

1/2 small onion chopped

2 carrot, chopped

2 stalks celery, chopped

1/8 cup fresh parsley, chopped

1/2 teaspoon poultry seasoning

2 diced garlic cloves

1 teaspoon of Better Than Bullion beef base

2 cups of uncooked egg noodles

1/3 cup of grated parmesan cheese

Sprinkle of Nutmeg

Place all of the ingredients in your Crock Pot except the noodles, parmesan and nutmeg (the chicken can be put in whole; no need to cut up). Cover and cook until the chicken is done and the veggies are tender (low for 5 to 6 hours or high 4 hours). Remove chicken from pot; dice and return to broth, and add the egg noodles. Cook another half hour or until noodles are done (or cook the noodles separately and add them just before serving).  Stir in parmesan and a sprinkle of nutmeg just before serving.* Add additional salt and pepper to taste

Better Than Bullion is a product I started using a few years ago for soups and stews.  In my opinion, for flavoring your food it is far superior to cube bullion.  You can find it in most grocery stores in a round glass jar where other bullion is sold.

*I've also made this with broken up spaghetti noodles.  I put them in the slow cooker after dicing the chicken and cooked them 45 minutes until done.

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Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

5 minute Crock Pot Ravioli (no boiling / one pot meal)

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This is so easy you can almost make it as your running out the door. 

1 (25 ounce) bag beef ravioli

34 ounces of your favorite pasta sauce  

1 cup water

 Combine all the ingredients in the crock pot and stir well.  Cook on low for about 4 hours (until ravioli are tender). 4 hours right on is perfect for most crock pots. Season with salt and pepper as needed and serve topped with parmesan cheese.

Tip: Pasta Sauce freezes very well, if you have extra left over that you will not be using soon, you can freeze it in a small container or freezer bag until you need it again.

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Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com