Taco Soup Chili

This is a fav of everyone who's tried it so far! Compliments all the way around to my lil sis who created this recipe by combining part if a taco soup recipe and part of a chili recipe. A 10 year old told me it's the best chili he's ever had. That says a lot considering its chuck full of veggies! :) pic coming shortly...

Ingredients:
~ 1 1/2 lbs ground turkey
~ chili powder (as much as you like, I use about 2T)
~ 1 onion, chopped
~ 2 cloves chopped garlic or garlic powder
~ 2-3 small chopped sweet peppers (or as much as you like. I always add extra)
~ 1/2 to 1 package low sodium taco seasoning
~ 1 can undrained corn
~ 1 can black or pinto beans
~ 1 can chopped tomatoes with green chillies

Optional toppings:
~ shredded cheese
~ sour cream
~ tortilla chips

Directions:
Season ground turkey with chili powder and brown in large pot. Add all other ingredients and bring to a boil. Simmer for about 30 min. Serve with addt'l toppings if desired.

My sister makes this exclusively in a crock pot. Cook for 4 hrs on high and add 1 1/2 cups of water if cooking in crock pot.

Recipe created by: my sister, Cammie Christian

Sausage Dip (recipe 1 of 2 sausage dip recipes)

Always a hit at parties!



Ingredients:
~ 1 regular sized package Jimmy Dean regular sausage
~ 1 regular sized package Jimmy Dean hot sausage
~ 1 pkg cream cheese
~ 1 can diced green chilies
~ 1 can diced tomatoes
~ 1 16oz container sour cream

Directions:
Cook sausage; add all ingredients to crock pot and heat. Serve in crock pot. Serve with tortilla chips or bread.

Recipe from: sister-in-laws, Crystal & Liz's ward cookbook

Chili Cheese Dip in a Flash!

This is a fast and easy, easy dip. We throw it in a mini crock pot for parties last minute or have it along side of a meal at lunch or dinner.



Ingredients:
~ 2 cans chili
~ 1 15oz jar of Tostitos Salsa Con Queso (in the chip section)
~ Tortilla Chips, Fritos, or whatever you like

Directions:
In medium sized mixing bowl mix chili and cheese. Microwave until warm throughout, stirring frequently OR combine chili and cheese in a small crock pot. Cook on low until warm and serve in crock pot. You can microwave until warm and place in a crock pot on low so that it stays warm also.

Chocolate Molten Pudding Cake - CROCKPOT RECIPE

Here's the ulitmate rich and fudgy dessert - part cake and part pudding! SUPER EASY and delicious! I love that I can throw everything into a crockpot and forget about it! Be sure you DON'T overcook this or you will end up with just a cake and no molten pudding, bummer! (We've made this mistake before)


(I have to admit...I didn't take this pic, and that's a first! It just looked so pretty in the recipe book and I couldn't duplicate it but, I've made this recipe a ton of times and it turns out exactly like the pic!)

Ingredients:
1 1/3 cups sugar
1 cup flour
1/2 cup butter
4 large eggs, lightly beaten
1/3 cup chopped pecans, toasted (I use walnuts cuz I always have them on hand. I don't toast them)
1/4 cup unsweetend cocoa
1/2 tsp ground cinnamon
1/4 tsp salt
2 tsp vanilla extract
Vanilla ice cream (optional but, Shawn thinks it's a MUST!)

Directions:
stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker (DO NOT use a large 5 quart one, you will end up with a fully cooked cake - that was my mistake once). Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.

Recipe from: my sister, TRICIA

Fresh Vegetable Beef Barley Soup (Crock Pot)

A note from Tricia: "I used canned or frozen corn and frozen green beans (partially thawed). If you don't have tomatoes with garlic, use diced tomatoes and add 1/2 tsp garlic."


Ingredients:
~ 1 1/2 lbs beef stew meat (fat trimmed)
~ 1 small bell pepper, chopped
~ 3/4 cup 1" pieces green beans
~ 3/4 chopped onion
~ 3/4 cup uncooked barley
~2/3 cup fresh whole kernel corn
~ 1 1/2 cups water
~ 1 tsp salt
~ 1 tsp chopped fresh (or 1/2 tsp dried) thyme leaves
~ 1/4 tsp pepper
~ 2 cans (14 1/2 oz each) ready to serve beef broth
~ 2 cans (14 1/2 oz each) diced tomatoes with garlic, undrained
~ 1 can (8 oz) tomato sauce

Directions:
Mix all ingredients in a 3 1/2-6 qt slow cooker. Cover and cook on low heat setting 8-9 hours (or high heat 4-5 hours) or until veggies and barley are tender.

Recipe from: My sister, Tricia

No Fuss Potato Soup

This is a great quick and simple soup if you make it on the stove. It uses ingredients I always have on hand so I love it.

Ingredients:
~ 6 cups cubed peeled potatoes (I like pretty small cubed pieces)
~ 5 cups water
~ 2 cups chopped onion
~ 1/2 cup chopped celery
~ 1/2 cup thinly sliced carrots
~ 1/4 cup butter or margarine
~ 4 tsp chicken bouillon granules
~ 2 tsp salt
~ 1/4 tsp pepper

~ 1 can (12 oz) evaporated milk
~ 3 T chopped fresh parsley (or dried)
~ snipped chives, optional

Directions (45 min. cooking or slow cooker):
In a large slow cooker, combine first nine ingredients. Cover and cook on high 7-8 hours or until veggies are tender.
OR
In a large pot on the stove, combine first nine ingredients. Bring to a boil. Reduce heat and simmer until veggies are tender (for about 45 min.).

Add milk and parsley, mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives, if desired.

Recipe from: my sister, Tricia

Savory Pot Roast

Ingredients:
~ 2 to 2 1/2 lb beef bottom round roast
~ 2 tsp olive oil or veg oil
~ 2 or 3 med potatoes, cut into 2 in. pieces
~ 2 1/2 c. baby carrots
~ 2 cups sliced mushrooms
~ 1 med. celery stalk, sliced (1/2 cup)
~ 1 med. onion, chopped (1/2 cup)
~ 1 tsp salt
~ 1/2 tsp pepper
~ 1/2 tsp dried thyme leaves
~ 1 can (14 oz) diced tomatoes, undrained
~ 1 can (10 1/2 oz) condensed beef broth
~ 1 can (5 1/2 oz) eight vegetable juice
~ 1/4 cup flour

Directions:
Trim excess fat from beef. Heat in skillet over med-high heat. Cook beef in oil about 10 min., turning occasionally, until browned on all sides. Place potatoes, carrots, mushrooms, celery & onion in crock pot. Sprinkle w/ salt, pepper & thyme. Place beef on veggies, pour tomatoes, broth & veg juice over beef. Cover & cook on low 8-10 hours or until beef & veggies are tender. Remove beef and veggies, place on serving platter and keep warm.

Skim fat from beef juices in cooker. Remove 1/2 c. juices. Mix w/ flour until smooth. Gradually stir flour mixture into remaining juices. Cook on high 15 min. or until thickened. Serve sauce w/ beef & veggies.

Recipe from: My sister, Tricia

Chicken & Wild Rice Soup (Crock Pot)

Ingredients:
~ 2 T butter
~ 3 ribs celery, thinly sliced
~ 1 med. onion, chopped
~ 1 (8 oz.) pkg sliced fresh portabella mushrooms
~ 2 tsp minced garlic
~ 4 (14 oz) cans roasted garlic-flavored chicken broth (or just add a little garlic powder)
~ 3 (6 oz) pks roasted chicken breast chunks
~ 1 1/2 c. frozen corn, thawed & drained
~ 1 (8 oz) can sliced water chestnuts, drained
~ 1 c. uncooked wild rice
~ 1 tsp salt
~ 3/4 tsp pepper
~ 2 c. whipping cream
garnish: toasted slivered almonds

Directions:
Melt butter in large skillet over med-high heat. Add celery & onion. Cook 4 min. or until almost tender. Add mushrooms and garlic, cook 2 min. Combine mushroom mixture, broth and next 6 ingredients into slow cooker. Cook & cover on low 5-6 hours or until rice is tender. Stir in whipping cream. Garnish

Recipe from: my sister, Tricia

Family Favorite Chili

In Tricia's words... "I get asked for this recipe all the time. Mmmm! I always use 1 lb of hot Italian sausage and 1 lb of ground beef - gives it some kick."

Ingredients:
~ 1 lb ground beef
~ 1 lb Hot Italian Sausage (can use 2 lbs ground beef if don't have sausage)
~ 1 large onion, chopped (optional)
~ 2 cloves garlic, finely chopped (I use garlic powder)
~ 1 can (28 oz.) diced tomatoes, undrained
~ 1 can (15 oz) tomato sauce
~ 2 T chili powder
~ 1 1/2 tsp ground cumin
~ 1/2 tsp salt
~ 1/2 tsp pepper
~ 1 can (15 or 16 oz) kidney beans, rinsed and drained OR 1 can chili beans (I use 1 can chili beans and 1/2 can kidney beans)

Directions:
Cook beef in skillet over med heat, stirring occasionally, until brown; drain. Mix beef and remaining ingredients except beans in 3 1/2 - 6 qt slow cooker. Cover and cook on low heat for 6-8 hours or high 3-4, or until onion is tender. Stir in beans. Cover and cook on high heat 15-20 min. or until slightly thickened.

OR

Throw everything in a large pot (except beans) and simmer for 1/2 to 1 hour. Add kidney beans for last 10 minutes and enjoy! It turns out just as good.

Recipe from: My sister, Tricia

EASY Crockpot Chicken & Gravy

This is a really EASY and delicious meal. You serve it over rice or potatoes, we prefer rice. I know it only has 2 ingredients and doesn't sound like much but, you'll be pleasantly surprised! It's VERY good. My mom has been making it for years and I always get a thumbs up when I make it for my fam and others. It's a really inexpensive meal too!

(PICTURE COMING SHORTLY)

Ingredients:
~chicken thighs (bone-in or boneless- there's less "work" with boneless)
~cream o' mushroom soup (about 1 small can for 4 or 5 thighs, can't really go wrong!)

Directions:
In a crockpot, place chicken thighs on bottom and top with soup. Cook on low for 8-10 hours or high for 4-6, until the meat is completely falling off of the bone. YUM! Serve over rice or potatoes (we prefer brown rice). If you used bone-in thighs, pull the bones out before serving.

Recipe by: mom

Savory Pork Ribs...A MUST TRY!! EASY Crockpot Recipe

Most people think ribs are expensive when the truth is, they're cheaper than ANY meal you make with hamburger meat!! Boneless pork ribs are about $1.99/lb. Hamburger meat runs about the same for poor quality and much more for good quality, and then you have to add ingredients to it to make it a meal. So, ribs really are an inexpensive, hearty, filling and perfectly delicious meal. This is one of Shawn's FAVORITES, if not his absolute favorite!! You really have to try this. Super easy!!!! We make this a couple of Sundays a month and a few weekdays.


Ingredients:
Boneless Pork Ribs (I've used bone-in, whatever you can get), as much as your family will eat

BBQ Sauce: (double if making more than about 2 lbs of meat)
1 cup ketchup
2/3 cup brown sugar
1/2 cup vinegar (any, I use white)
garlic
Mrs. Dash (quite a lot!)

Directions:
Mix all ingredients for sauce, seasoning with a little garlic and plenty, plenty of Mrs. Dash. Place ribs (not frozen) in a large crock pot and drizzle with 1/2 of the sauce. Put remaining sauce in the fridge. Cook on low for 8-10 hours OR high for 4-6 hours until meat is fall-apart tender. Before serving, heat oven on BROIL at about 400 degrees. With tongs or a slotted spoon scoop ribs out of the crock pot, leaving all drippings and sauce behind, and place in a 13x9 dish. Drizzle ribs well with remaining, pre-made BBQ sauce. Broil on center rack (or one just higher) in the oven until sauce boils on the top and caramelizes. Serve immediately. YUMMY!!!

Recipe from: MOM

Broccoli, Ham, and Cheese Soup - CROCKPOT RECIPE

It's a cinch to get kids to eat their broccoli with this rich cheese soup. You should try this in my home-made bread bowls (recipe recently posted). This is a delicious comfort food that will have you sitting in front of the window on a cold winter day wishing winter would never end (imagine that)!


Ingredients:
5 large russet potatoes, peeled and diced
4 garlic cloves, pressed (I substitute with powdered instead)
1 medium onion, chopped
2 (14 oz.) cans chicken broth
2 cups diced cooked ham
1 1/2 cups broccoli florets
1/2 tsp salt
3/4 tsp pepper
2 cups whipping cream or half and half
2 cups shredded sharp cheddar cheese
Toppings: sour cream, shredded cheddar cheese

Directions:
Combine first 8 ingredients in a 5-quart slow cooker. Cover and cook on LOW 8 hours or until potatoes are tender. Process half of soup mixture in a food processor until smooth. Gradually stir potato puree, whipping cream, and 2 cups cheese into remaining soup mixture. Cover and cook on LOW 30 more minutes or until thoroughly heated. Serve with desired toppings. Makes 12 cups.

Recipe from: my sister, TRICIA

"Baked" Potato Soup - CROCKPOT RECIPE!

This recipe is SOO delicious! It's a down-home comfort version of a loaded twice baked potato - warm and creamy, just the way potato soup should be! My sister found this recipe and it has spread through our family like wildfire. Very simple with ingredients you usually always have on hand (except maybe cream/half and half). I make home-made crescent rolls with this recipe to finish off the meal just perfectly. I'll post the delicious, flaky, perfect crescent roll recipe soon!


Ingredients:
6 large russet potatoes, peeled and cut in to 1/2-inch cubes (about 3 3/4 lbs.)
1 large onion, chopped (about 1 1/2 cups)
3 (14 oz) cans chicken broth with roasted garlic (I've used regular chick broth and added garlic)
1/4 cup butter
2 1/2 tsp salt
1 1/4 tsp pepper
1 cup whipping cream or half-and-half
1 cup (4 oz) sharp cheddar cheese, shredded
3 T chopped fresh chives
1 (8 oz) container sour cream (optional)
4 bacon slices, cooked and crumbled
shredded cheddar cheese

Directions:
combine first 6 ingredients in a 5-quart slow cooker. Cover and cook on HIGH 4 hours or on LOW 8 hours or until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives. Top with sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving.

Recipe from: my sister, TRICIA