Monday, October 24, 2011
Chicken Ranch Pizza
Wednesday, October 19, 2011
Christy's Wishlist
Sunday, October 16, 2011
Pumpkins
Monday, October 10, 2011
Slow Cooker Cheesy Potato Soup
Doesn’t this sound yummy on a cold and rainy day??? I have had some highs and lows with recipes off of Pinterest, but this was definitely a HIGH! It was simple, yet delicious. It also makes a ton! We are planning on freezing what we had leftover, but will feed a crowd if you need something.
INGREDIENTS:
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
DIRECTIONS:
1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
This is a Betty Crocker recipe, so of course it is going to be good! Also sorry about not posting last Tuesday! I was on vacation!!! Read about it here!
- Robyn