Slow Cooker Split Pea Soup

This Slow Cooker Split Pea Soup is absolutely wonderful and so easy! The consistency is perfect. I would have to say this is the best split pea soup I have ever had.

Slow Cooker Split Pea Soup

Great with left over spiral sliced ham and throw in the bone too.

Place the ingredients in the crock pot and head to work – yummy dinner will be ready and waiting for you.

This is a thick soup and will become thicker when cooled. However it’s easy to thin with extra water or broth near the end of cooking or when reheating. The only thing of concern is that if the soup is cooked to long it will come out dark.

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Slow Cooker Split Pea Soup
Ingredients
  • 1 16 ounce package dried split peas, rinsed
  • 2 cups diced ham
  • 3 carrots peeled and sliced
  • 1 medium onion chopped
  • 2 stalks celery plus leaves, chopped
  • 2 garlic cloves minced
  • 1 bay leaf
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon fresh pepper
  • 1 1/2 quarts hot water or 1 1⁄2 quarts broth
Instructions
  1. Layer ingredients in crockpot. Pour in water, so don't stir. Cover and cook on high 4-5 hours or on low for 8-10 hours. Remove Bay leaf.
Recipe Notes

Serve with some nice crusty bread or buns.

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Up Next:

Easy Chicken Noodle Soup

Recipe based on one by Chelle_N
Photo by Andi of Longmeadow Farm

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Slow Cooker Chicken Stew – Simple But Good

This Slow Cooker Chicken Stew has a delightful medley of flavors. It is truly a delicious stew recipe and deserves a place in your menu rotation!

This stew is similar to Brunswick Stew but without the butter/lima beans and corn (which you can certainly add if you like).

The dish is great served over mashed potatoes or rice which is a great meat stretcher.

So simple and sure to be a hit with your whole family.

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Slow Cooker Chicken Stew
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Slow Cooker Chicken Stew
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
 

A really delicious chicken stew that's easy to make in the slow cooker.

Course: Main Course
Cuisine: American
Keyword: Slow Cooker Chicken Stew
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 lb boneless skinless chicken breast cut into bite-size pieces
  • 1 lb boneless skinless chicken thighs cut into bite-size pieces
  • 2 cups mushrooms halved
  • 2 cups water
  • 1 cup frozen small whole onions or 3/4 cup chopped onion
  • 1 cup celery sliced, 1/2 inch slices
  • 1 1/2 cups carrots thinly sliced
  • 1 teaspoon paprika
  • 1/2 teaspoon salt to taste
  • 1 teaspoon dried rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper freshly ground, to taste
  • 14 1/4 ounces chicken broth
  • 6 ounces tomato paste
  • 1/2 cup low sodium chicken broth or 1⁄2 cup vegetable broth
  • 3 tablespoons cornstarch
  • 2 cups frozen green peas
Instructions
  1. Combine the first 14 ingredients in an electric slow cooker. Cover with lid and cook on high setting for 4 hours or until carrot is tender. You can also cook on low for 8 hours!
  2. Combine the water and cornstarch in a small bowl, stirring with a whisk until blended. Add the cornstarch mixture and frozen peas to the slow cooker, stir well.
  3. Re-cover and cook on high-heat setting an 30 additional minutes.
  4. Serve with hot cooked rice or mashed potatoes.

Enjoy!

Up Next: 

Split Pea Soup With Ham And Potatoes

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Recipe based on on by Julesong
Photo by Delicious as it Looks

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Dill Pickle Soup

What an unusual soup. The fact is, though, it’s delicious. If you decide to give this Dill Pickle Soup a try make sure to use kosher dill pickles, or any other variety that isn’t sweet.

Dill Pickle Soup

I’ve made it and thought it was great. In fact I love the soup.

Sometimes I do a chicken broth with chicken meat added back in instead of pork, but both variations are excellent.

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Dill Pickle Soup
Ingredients
  • 1 -3 pork bone
  • water
  • salt
  • pepper
  • allspice
  • 2 -3 bay leaves
  • 1 -2 carrot cut in half
  • 1 small onion
  • 2 -3 small potatoes cubed
  • 1 parsley root
  • 1 celery root
  • 2 dill pickles
  • 1/2 -1 cup sour cream
  • 1/2 cup flat leaf parsley chopped
Instructions
  1. Trim the pork bones of visible fat. Place 1-3 pork bones in a saucepan and add enough water to cover plus about one inch. Some of the water can be substituted with chicken broth for more flavour.
  2. Add salt and pepper to taste, allspice (4-5 whole or just a dash if using powder) and bay leaves.
  3. Cut the onion in half and add to the water.
  4. Simmer for about half an hour. Add the carrot, parsley root and celery root. These vegetables should be cut in half, just so they cook quicker but don't have to be bite size as they'll be removed later.
  5. Simmer 15-20 minutes or until the veggies are soft. Remove the vegetables, onion and meat.
  6. Cut one carrot into bite size pieces. Take the meat off the bone and cut into small pieces as well.
  7. Add the potatoes to the stock and cook until potatoes are tender (15-20 minutes).
  8. Add back the cut carrot and meat. Add 2 grated pickles and cook for a few minutes to soften them up.
  9. Season to taste and finish with sour cream (amount will depend on how much soup you've made).
Recipe Notes

To ensure the sour cream dissolves properly, stir it in a separate cup with some hot broth and then add to the soup. Add parsley and serve hot.

This soup will keep for several days.

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Recipe based on one by CoCaShe
Photo by CoCaShe

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Creamy Garlic Penne Pasta

This Creamy Garlic Penne Pasta is a delicious, super quick side or main dish. Believe it or not it came from the back of a pasta box and it is yummy!

Garlic Penne Pasta

This recipe is garlicky and so creamy and sooooo easy to make. Perfect for when you get home from work, are incredibly tired and just want a filling meal.

This recipe works perfectly because it really doesn’t take much more than 15 minutes and tastes wonderful.

Try adding some frozen peas and sliced mushrooms, but the recipe is great as is. Some stir-fried sliced chicken sauteed in garlic would be a great addition too.

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Creamy Garlic Penne Pasta
Ingredients
  • 1 1 lb box penne or penne rigate, cooked as directed, drained and kept hot
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 garlic cloves minced
  • 2 tablespoons flour
  • 3/4 cup chicken broth or 3/4 cup beef broth
  • 3/4 cup milk
  • 2 teaspoons parsley flakes
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese
Instructions
  1. Melt the butter and add garlic in a medium sauce pan. Cook over medium for 1 minute. Add the flour and cook 1 minute, stirring constantly.
  2. Stir in the broth and milk and cook, stirring frequently, until the sauce boils and thickens. Add the parsley, salt, pepper and cheese. Stir until the cheese is melted.
  3. Toss the hot pasta with the sauce and serve immediately.

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Recipe based on one by Karen=^..^=
Photo by * Pamela *

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Chicken Pasta Milano – Macaroni Grill Copycat

This Chicken Pasta Milano is a copycat of the Macaroni Grill recipe and it’s very easy to make with excellent taste. Definitely a must-try recipe!

 

Have you ever had Pasta Milano at the Macaroni Grill? Yum, Yum!

So even if you haven’t had the real version make this recipe and you haven’t missed a thing.

The sauce is amazing, hands down, and the dish as a whole is delightful.

Yum……..What more can I say? This is definitely a keeper in my house.

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Chicken Pasta Milano
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Chicken Pasta Milano
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

This Chicken Pasta Milano is a copycat of Macaroni Grill and just as good.

Course: Main Course
Cuisine: Italian
Keyword: Chicken Pasta Milano
Servings: 4
Calories: 385 kcal
Ingredients
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1/2 cup sun-dried tomato chopped
  • 1 cup chicken broth divided
  • 1 cup heavy cream
  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons basil
  • 8 ounces angel hair pasta cooked and drained
Instructions
  1. In a large saucepan, melt the butter over low heat. Add the minced garlic and cook for about a minute.
  2. Add the tomatoes and 3/4 cup of the chicken broth. Increase the heat to medium and bring the mixture to a boil. Reduce the heat and simmer uncovered, for about 10 minutes.
  3. Add the cream and bring to a boil again, stirring frequently. Simmer over medium heat until the sauce is thick.
  4. Sprinkle salt and pepper over both sides of the chicken.
  5. Heat the olive oil in a skillet, then add the chicken and saute until it's is no longer pink inside.
  6. (About 4 minutes each side should do it.) Remove the chicken from the skillet and drain the fat from the skillet.
  7. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce the heat slightly and add to the cream sauce; stir in basil.
  8. Serve chicken atop the pasta, coat with the cream sauce.

Enjoy This Chicken Pasta Milano!

Next Up:

One Dish Chicken and Rice Bake

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Recipe based on one by AlabamaGirl71
Photo by GIAD

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Cheesy Beef Pasta

This Cheesy Beef Pasta is just as easy to make as Hamburger Helper mix, but yummier! Great taste and easy to prepare. Can’t beat that!

Cheesy Beef Pasta

Who needs Hamburger Helper when you can prepare something much more tasty from scratch?

Great for kids and adults alike. You might want to adjust the garlic and maybe add some oregano to adjust for your family’s taste. But it’s great just like it is!

Make it once and I’m sure you’ll never buy Hamburger Helper again!

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Cheesy Beef Pasta
Ingredients
  • 1 lb lean ground beef
  • 1 onion chopped
  • 1 garlic clove minced
  • 1 green bell pepper chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 28 ounce can crushed tomatoes
  • 1 cup water
  • 3 cups rotini pasta
  • 1/4 teaspoon salt
  • 1/4 teaspoon granulated sugar
  • 1 pinch ground black pepper
  • 1 cup mozzarella cheese shredded
Instructions
  1. In a large nonstick skillet, cook the beef over high heat, stirring, for 3 to 5 minutes or until no longer pink. Pour off all but 1 tablespoons of fat.
  2. Add the onion, garlic, green pepper, basil and thyme and cook, stirring, for 2 minutes. Stir in the tomatoes and water and bring to a boil.
  3. Add the pasta and reduce the heat to simmer.

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Recipe based on one by Irmgard
Photo by Chef shapeweaver

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Cajun Bean and Pasta Stew

This hardy Cajun Bean and Pasta Stew stew recipe is something that I feel would definitely be served in Cajun country. Spicy with lots of herby flavors and DELISH!

Cajun Bean and Pasta Stew

That’s Cajun for sure! It’s quick, easy and most items can be found on your pantry shelf.

You can substitute beef or chicken broth for the vegetable broth for a more hearty stew.

Throw in a can of creamed corn to make a complete protein with the beans. Or some Andouille or kielbasa sausage to make it even more Cajun.

Cajun for sure. Love the slight hint of heat from the green chiles.

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Cajun Bean and Pasta Stew
Ingredients
  • 1 16 ounce can black beans, drained
  • 1 16 ounce can red beans, drained
  • 1 14 ounce can diced tomatoes with green chilies
  • 3/4 cup small shell pasta uncooked
  • 1/4 cup onion chopped
  • 1 teaspoon dried basil leaves
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove finely chopped
  • 1 -14 ounce vegetable broth
  • 1/4 cup bell pepper chopped
  • 1/4 cup celery chopped
  • 1 teaspoon cajun seasoning
Instructions
  1. Mix all the ingredients in a 2 quart saucepan. Heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer for 15 minutes until the pasta is tender.

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Recipe based on one by BakinBaby
Photo by breezermom

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One Pot Homemade Creamy Mac and Cheese

If you hate washing a bunch of dishes and like your Mac and Cheese with plenty of cheesy, creamy sauce then this One Pot Homemade Creamy Mac and Cheese is the recipe for you.

One Pot Homemade Creamy Mac and Cheese

All made in one pot in less than 30 minutes.

And one more thing…no cream in the recipe! Check out the recipe to see how to make the cream (without the cream!)

It only takes about 25 total minutes from start to finish, not much longer than the boxed mac-n-cheese…but it’s homemade..and better!

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One Pot Homemade Creamy Mac and Cheese
Ingredients
  • 4 tbsp unsalted butter
  • 6 tbsp flour
  • 3 cups of milk
  • 2 cups of water
  • 1 tsp salt
  • Black pepper
  • 1/2 lb of dried macaroni elbow pasta
  • 2 cups grated tasty or cheddar cheese
  • 1 cup grated provolone cheese
Topping
  • 1/4 cup panko breadcrumbs or ordinary breadcrumbs
  • 1/4 cup parmesan cheese grated
  • 1/2 tbsp fresh parsley finely chopped (optional)
Instructions
Preheat your oven to 350 degrees F.
  1. Melt the butter in a deep fry pan or skillet over medium heat. Add the flour and stir until combined so a thick paste forms (“roux”). Cook, stirring constantly, for 1 minute.
  2. Add half the milk and use a whisk to dissolve the roux into the milk. It will thicken quickly, then add the remaining milk. Whisk in small circles, rotating around the pan, to dissolve all the roux into the milk.
  3. Add the water, salt and 5 grinds of pepper, then turn the heat up to medium high. Whisk leisurely so the bottom doesn’t stick to the pan. When the white sauce starts to steam and thickens such that you can see it coating the edges of the pan (around 2 to 3 minutes), add the macaroni.
  4. Turn the heat down to medium and stir gently with a wooden spoon to mix the macaroni through and ensure the bottom doesn’t stick. Cook it for 1 minute. Be sure not to cook it for longer than this after adding the macaroni – this really impacts the “sauciness” of the dish and ensuring the macaroni isn’t overcooked.
  5. Cover the fry pan, then transfer it immediately to the oven on the middle shelf.
  6. Bake for 12 minutes, then remove from the oven. It will seem like there is too much sauce but it reduces and thickens in the next steps. The pasta should be just cooked (al dente). It will continue cooking from the residual heat.
  7. Turn the oven off and turn the broiler on high.
  8. Stir through the cheese, just enough to disperse it through the macaroni. As you stir, this will melt the cheese and thicken the sauce. Don’t stir too much because otherwise the sauce will thicken too much due to the evaporation.
  9. Sprinkle over the panko and parmesan cheese, then place under the grill/broiler for a few minutes to brown.
  10. Remove from the broiler and let it rest for 5 minutes before serving.

Great dish. There’s one more thing with this One Pot Homemade Creamy Mac and Cheese: Only one pot to wash!

Enjoy!

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Slow Cooker Taco Soup

Taco soup anyone? How about cooked in a slow cooker? If you like tacos then you will like this Slow Cooker Taco Soup recipe and best part it’s really easy to make.

Slow Cooker Taco Soup

It’s hearty enough to warm you up on those cold evenings (or weekend afternoons!). You can top off each serving with cheese and sour cream dig in.

We are getting into those chilly nights and this is one of those perfect meals that doesn’t take a lot of effort to prepare and cook.

You can spice it up to your own liking, hot or mild. We put jalapenos in ours for a bit of an extra bite.

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Slow Cooker Taco Soup
Ingredients
  • 1 lb ground turkey extra lean
  • 3 15 oz cans tomato sauce
  • 2 15 oz cans red kidney drained & rinsed
  • 2 cups corn frozen is OK
  • 4 cups water
  • 2 tbsp onion powder
  • 2 tbsp taco seasoning all natural
  • Non-fat greek yogurt cheese, cilantro and green onions, for garnish
  • Organic tortilla chips for garnish
Instructions
  1. Preheat large non-stick skillet on medium – high heat and add turkey. Cook for 5 – 7 minutes, stirring occasionally and breaking into pieces.
  2. Transfer turkey to a large slow cooker along with tomato sauce, beans, corn, water, onion powder, taco seasoning and stir. Cover and cook on Low for 7 – 8 hours or on High for 3 – 4 hours. Garnish with desired toppings and serve hot.

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Up Next:

Cajun Meatball Stew Recipe – Basic Cajun Cooking

Check out the original source for this recipe with all the directions as well as step-by-step photographs and helpful tips at: ifoodreal

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Totally Addictive Cowboy Chocolate Chip Cookies

You won’t go back to regular chocolate chip cookies after having these Totally Addictive Cowboy Chocolate Chip Cookies! These are chocolate chip cookies on steroids!

Cowboy Chocolate Chip Cookies

You don’t have to be a cowboy or cowgirl to love these cookies.

There are so many textures, flavors, and elements in every bite and it all somehow works.

I love a traditional, soft, gooey chocolate chip cookie almost more than anything, but these trail mix chocolate chip cookies are amazing.

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Here’s the Totally Addictive Chocolate Chip Cookies Recipe!

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Totally Addictive Chocolate Chip Cookies
Ingredients
  • 1 large egg
  • 1/2 cup 1 stick unsalted butter, softened
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned whole-rolled oats not quick-cook or instant
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt or to taste
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup Cornflakes or Special K cereal Frosted Flakes or a similar cereal may be substituted
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup pecans coarsely chopped (walnuts or raisins may be substituted)
Instructions
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, Cornflakes, coconut, pecans, and beat on low speed until just combined, about 1 minute.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough.
  5. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  6. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 12 minutes (11 minutes in my oven is just right), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake.
  8. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Recipe Notes

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Enjoy these Cowboy Chocolate Chip Cookies!

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Up Next: 

Sugar Cookie Apple Crisp

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Averie Cooks.

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