Potato and Double-Corn Chowder

I was really skeptical about this recipe. If I am going to make soup, I want it to be truly homemade. The frozen potatoes worried me, but the end result put my worries to rest. Now that I don't work from home every day, I am open to shortcuts as long as it turns out as delicious as this. I did make some additions and changes, which I have included in the recipe below. You can find the original recipe here.

Whatever you do, do NOT skip the french fried onions when serving. I added these last minute as I had some leftover from Thanksgiving cooking. I think they MAKE this soup.

Ingredients:

• One 32 ounce bag frozen diced southern-style potatoes, thawed (I used Ore-Ida Hashbrowns diced Southern-Style Potatoes)
• 2 cups chicken broth
• 1 can (15.25 ounces) whole kernel corn, undrained
• 1 can (14.75 ounces) cream-style corn
• 1 medium onion 
• 8 slices bacon, cooked, crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1/2 teaspoon paprika (or more to taste)
• 1/2 teaspoon garlic salt (or more to taste)
• French's french fried onions for serving
• 1 can (12 ounces) evaporated milk

 Directions:

• Spray 3 to 4 quart slow cooker with cooking spray. In cooker, mix all ingredients except evaporated milk and french fried onions.
• Cover; cook on low heat setting 6-8 hours until potatoes are tender. Just before serving, increase heat to high setting. Stir in milk; cover and cook for 5 minutes or until chowder is hot.
• Serve with french fried onions sprinkled on top.

Million Dollar Spaghetti

We eat spaghetti a lot around here, it is one of my husband's favorite meals. For me, it's an easy dinner to make, and I usually throw some frozen garlic bread in the oven, too. I use jarred sauce, my personal favorite is Newman's Own spaghetti sauces, which are all excellent.

When I came across this recipe, I was worried that it would be too rich, too heavy, and it was a little more work than my usual spaghetti dinner. But, oh my goodness, is this ever yummy. It isn't too rich at all, it has quickly become our favorite, and I honestly don't know when I will make plain old spaghetti again. For this recipe, I use whatever jarred sauce is on sale, usually something with a lot of garlic- as we are garlic lovers. I use low fat or fat free cream cheese, sour cream and cottage cheese, and it doesn't affect the flavor at all. (I found this recipe through Pinterest, it's original location is here).

Ingredients:
 

1 lb. of Ground Beef

1 jar of Spaghetti Sauce

8 oz of Cream Cheese

1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
8 oz. of Noodles
1 1/2- 2 cups Sharp Cheddar Cheese

Directions: 

Set your over on 350. Boil the noodles. While they are boiling,  mix the cream cheese, sour cream and cottage cheese with a hand or stand mixer until completely combined. In a skillet, brown ground beef completely, drain, and then add jar of spaghetti sauce and mix together in the skillet and heat together. Take a few slices of your butter and put them in the bottom of the casserole dish, Then layer HALF of the noodles in the bottom of the dish. Pour the cream cheese, sour cream, and cottage cheese mixture on top of the noodles and spread it across the length and width of the dish on top of the noodles. Then add the rest of the noodles and put a few slices of butter on top of those noodles. Pour the spaghetti sauce and meat mixture on top of the last layer of noodles, spreading it out evenly. Place the casserole in the oven and cook for 30 minutes. Then, take the casserole out of the oven, add the shredded cheese on top, and put back in the oven for 15 minutes, or until cheese is melted and bubbly.

Vegetable Beef Soup (Crockpot)

I LOVE vegetable beef soup, especially in the fall and winter. I have tried countless recipes, but hadn't felt like I had found THE go-to recipe. Until now. This soup resulted in what I consider the perfect fall soup, and my husband has said several times now, "Don't mess with this recipe- this is the one!" You can't argue with that.

Ingredients:

• 2 lbs stew beef chunks
• 15 ounces crushed tomatoes
• 1 lb baby carrot*
• 2 stalkscelery, with tops Sliced
• 2 onions, Diced
• 4 red potatoes, Diced*
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 beef bouillon cubes
• 15 ounces corn*
• 2 cups fresh green beans, snapped and cut into 1 inch pieces (frozen is ok)*
• 10 ounces tomato soup
• 10 ounces water (soup can)
• 1 bay leaf
• 1 tablespoon Worcestershire sauce

Directions:

1. Put all ingredients in a 6 quart crock pot and stir well.
2. Cover and cook on high for 6-8 hours. If you cook on low, you need a minimum of 12 hours.
3. *One note, I used frozen veggies for the carrots, celery, potatoes, corn, and green beans. Turned out perfect!

Honey Glazed Carrots

My husband loves carrots. Me, not so much. The only time I eat (and enjoy) carrots is with pot roast--after marinating in all of that pot-roast-juiciness. But, finally, I discovered this recipe, and I gobble them up happily. Shea loves these and is always happy to see the smaller crock pot on the counter, he knows that means Honey Glazed Carrots!

Ingredients:

2 lb. bag baby carrots
1-1/2 cups water
1/4 cup honey
2 Tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper

Preparation:

Combine carrots and water in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours or until carrots are tender when pierced with a fork. Drain carrots and return to crockpot. Stir in honey, butter, salt and pepper and mix well. Cover and cook on low 30 minutes until glazed. 6-8 servings.