Easy Crockpot Potato Soup

Ingredients: 

1 30oz. bag of frozen diced hash browns

1 32 oz box of chicken broth

1 can of cream of chicken soup (10 oz)

1 pkg. cream cheese (8 oz, not fat free)

3 oz bacon bits 

1 cup shredded cheddar cheese 

salt and pepper to taste 

Directions:

Put the hash browns in the crockpot.  Add in the chicken broth, cream of chicken soup and half of the bacon bits.  Add a pinch of salt and pepper.  

Cook on low for 7-8 hours or until potatoes are tender.  

An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crock pot.  Mix a few times throughout the hour before serving.  

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

Top with cheddar cheese and some additional bacon bits.  

**** I've used both frozen shredded and diced hashbrowns.  Both worked the same.  Instead of bacon, I use cubed ham.  And don't use fat free cream cheese.  I know it's tempting so to make it less fattening but it doesn't mix well.  I tried it and it stayed clumpy in the soup.  I also add velveeta cheese to taste to help make it creamier.  And I don't a blended cheese such as casserole blend or Monterey jack.  Cheddar can be a little greasy.  It usually takes less than 7-8 hours.  Just keep checking to see how tender the potatoes are to your liking.

All 3 of my boys love this soup.  So when it's a winner for all 3, it's a keeper. 

Cinnamon Bun Cake

This past Saturday, Brother C, the Daddy, and Pappaw went fishing in a nearby lake about 45 minutes away.  Brother C lives for the days he can fish.  Brother B on the other hand doesn't have much interest in fishing.  So, he and I decided it was as good a time as any to try a new recipe. 

Let me introduce you to the newest cake added to our recipes. Cinnamon Bun Cake, it's, oh so very rich but worth it...add in a glass of milk and it's melt in your mouth heavenly!

Base:
3 c flour
1/4 tsp salt
1 c sugar
4 tsp baking powder
1 1/2 c milk
2 eggs
2 tsp vanilla
1/2 c butter, melted

Topping:
1 c butter, softened
1 c brown sugar
2 tbsp flour
1 tbsp cinnamon

Glaze:
2 c icing sugar
5 tbsp milk
1 tsp vanilla

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).

Mix all of the base ingredients together, with the exception of the butter.  Add the melted butter last, and then pour into your prepared pan,

Mix all of the topping ingredients together in a separate bowl.  Mix well.  Drop by teaspoonful over the base, as evenly as you can over the entire base.  Take a butter knife and swirl the topping into the base.  Pop into the oven and bake for 28-30 minutes.

While the cake is baking, prepare the glaze and set aside.

Remove from oven and glaze the cake while still warm.

***I cannot take credit for creating the recipe.  I found it on Pinterest so the source is unknown to me.

Devil Dogs

For this tasty sweet treat, head over to  Taste and See for the recipe.

Slow Cooker Crack Chicken

Head on over to Taste and See for my most recent recipe post...

http://crestwomenrecipes.blogspot.com/2016/10/slow-cooker-crack-chicken.html

Cinnamon Bun Cake

This past Saturday, Brother C, the Daddy, and Pappaw went fishing in a nearby lake about 45 minutes away.  Brother C lives for the days he can fish.  Brother B on the other hand doesn't have much interest in fishing.  So, he and I decided it was as good a time as any to try a new recipe. 

Let me introduce you to the newest cake added to our recipes. Cinnamon Bun Cake, it's, oh so very rich but worth it...add in a glass of milk and it's melt in your mouth heavenly!

Base:
3 c flour
1/4 tsp salt
1 c sugar
4 tsp baking powder
1 1/2 c milk
2 eggs
2 tsp vanilla
1/2 c butter, melted

Topping:
1 c butter, softened
1 c brown sugar
2 tbsp flour
1 tbsp cinnamon

Glaze:
2 c icing sugar
5 tbsp milk
1 tsp vanilla

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).

Mix all of the base ingredients together, with the exception of the butter.  Add the melted butter last, and then pour into your prepared pan,

Mix all of the topping ingredients together in a separate bowl.  Mix well.  Drop by teaspoonful over the base, as evenly as you can over the entire base.  Take a butter knife and swirl the topping into the base.  Pop into the oven and bake for 28-30 minutes.

While the cake is baking, prepare the glaze and set aside.

Remove from oven and glaze the cake while still warm.

***I cannot take credit for creating the recipe.  I found it on Pinterest so the source is unknown to me.

Watermelon, Blueberry and Feta Salad

Sweet and juicy watermelon pairs beautifully with salty feta cheese! Blueberries add an extra bite of sweetness and a pop of color. Drizzle the whole thing with honey lime vinaigrette and enjoy your refreshing Watermelon, Blueberry and Feta Salad!

Serves: 6-8

Ingredients

• 6 c. cubed watermelon
• 2 c. fresh blueberries
• 1 c. feta cheese, crumbled
• 2 T. fresh mint, or basil, chiffonade
• 2 T. fresh lime juice
• 1 T. fresh lemon juice
• 3 T. olive oil
• 1 T. honey
• Salt and pepper, to taste

Instructions

1. Add cubed watermelon, blueberries, feta, and mint (or basil) to a large bowl.
2. In a separate small bowl, add lime juice, lemon juice, olive oil, honey, salt and pepper. Whisk until blended. Add more salt and pepper to taste.
3. Just before serving toss fruit and cheese together. Drizzle with dressing and toss again to coat fruit with dressing. Serve immediately.

My parent's neighbors have several blueberry bushes that produce an abundant amount of blueberries every summer.  They are so gracious to allow my parents to pick any amount of blueberries they like.  So each summer, we are looking for delicious blueberry recipes.  I came across the above on Pinterest.  While I wouldn't consider this a most fabulous, must have at every meal, it's tasty enough to enjoy the blueberries in salad as a healthy alternative of something to eat. 

(I do not take credit for the picture.) You can find the recipe here http://www.littledairyontheprairie.com/watermelon-blueberry-feta-salad/