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Slow-Cooker Mexican Fire Roasted Tomato-Chicken Soup

Slow-Cooker Mexican Fire Roasted Tomato-Chicken Soup
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Ingredients
  1. 1
  2. lb boneless skinless chicken thighs
  3. 1
  4. carton (32 oz) Progresso® chicken broth (4 cups)
  5. 2
  6. cups Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag)
  7. 1
  8. can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
  9. 1
  10. can (15 oz) Progresso® black beans, drained, rinsed
  11. 1
  12. sweet red bell pepper, chopped
  13. 1
  14. medium onion, chopped (1/2 cup)
  15. 9
  16. soft corn tortillas (6 inch), cut into 1/2-inch-wide strips
  17. 1
  18. tablespoon chili powder
  19. 1
  20. teaspoon ground cumin
  21. 1
  22. teaspoon salt
  23. 1/4
  24. teaspoon ground red pepper (cayenne)
  25. 1/4
  26. cup chopped fresh cilantro
  27. 2
  28. tablespoons vegetable oil
  29. Lime wedges, if desired
  30. Chopped avocado, if desired
Instructions
  1. 1 Spray 3- to 4-quart slow cooker with cooking spray. in slow cooker, mix chicken, broth, corn, tomatoes, black beans, bell pepper, onion, tortilla strips from 6 of the tortillas, the chili powder, cumin, salt, red pepper and cilantro.
  2. 2 Cover; cook on Low heat setting 5 to 7 hours (or on High heat setting 3 to 4 hours) or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  3. 3 Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
  4. 4 In 9-inch nonstick skillet, heat oil over medium heat. Cook remaining tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips. Garnish with lime wedges and avocado.
Holiday Cottage http://www.holidaycottagepage.com/



Easy Vegetable-Beef Soup

Easy Vegetable-Beef Soup
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Ingredients
  1. Seasoning Blend
  2. 1
  3. container (8 oz) refrigerated prechopped onion
  4. 4 1/2
  5. teaspoons finely chopped garlic
  6. 1
  7. teaspoon Italian seasoning
  8. 1/2 teaspoon pepper
  9. 1/4 teaspoon salt
  10. Soup
  11. 1
  12. lb ground beef sirloin
  13. 2
  14. 1/2 cups water
  15. 1
  16. bag (16 oz) frozen mixed vegetables
  17. 1
  18. can (14.5 oz) Italian-style stewed tomatoes, undrained, chopped
  19. 1
  20. can (8 oz) Muir Glen® organic tomato sauce
Instructions
  1. 1 In small bowl, mix all seasoning blend ingredients.
  2. 2 In 5-quart Dutch oven, cook beef and seasoning blend over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  3. 3 Stir remaining ingredients into Dutch oven with beef. Heat to boiling over medium-high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.
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Slow-Cooker Beef Stroganoff

Slow-Cooker Beef Stroganoff
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Ingredients
  1. 2
  2. pounds beef stew meat
  3. 1
  4. cup chopped onion
  5. 1
  6. can (10 3/4 ounces) condensed golden mushroom soup
  7. 1
  8. can (10 3/4 ounces) condensed cream of onion soup
  9. 1
  10. jar (6 ounces) Green Giant® sliced mushrooms, drained
  11. 1/4
  12. teaspoon pepper
  13. 1
  14. package (8 ounces) cream cheese, cubed
  15. 1
  16. container (8 ounces) sour cream
  17. 6
  18. cups hot cooked noodles or rice
Instructions
  1. 1 In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
  2. 2 Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
  3. 3 Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.
Holiday Cottage http://www.holidaycottagepage.com/



Bacon Cheddar Potato Soup

Bacon Cheddar Potato Soup
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Ingredients
  1. 2 2/3
  2. cups water
  3. 1/4
  4. cup butter or margarine
  5. 1
  6. teaspoon salt
  7. 2/3
  8. cup milk
  9. 2
  10. cups Betty Crocker® Potato Buds® mashed potatoes (dry)
  11. 1/2
  12. lb bacon, cut into small pieces
  13. 1/2
  14. medium yellow onion, finely chopped
  15. 1/4
  16. teaspoon black pepper
  17. 1
  18. carton (32 oz) Progresso® chicken broth
  19. 1/2
  20. cup shredded Cheddar cheese (2 oz)
  21. Chopped green onion, if desired
Instructions
  1. 1 In 2-quart saucepan, heat water, butter and salt to boiling over medium-high heat. Remove from heat. Stir in milk and potatoes (dry) just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork. Set aside.
  2. 2 In 6-quart heavy stockpot, cook bacon over medium heat until crisp. Use slotted spoon to transfer bacon to paper towels, leaving drippings in stockpot. Add onion and pepper to stockpot. Cook 4 to 5 minutes or until onions are translucent and lightly browned. Add potatoes and broth to stockpot. Beat with whisk until ingredients are well combined. Continue to cook until heated through.
  3. 3 Transfer soup to bowls. Top with bacon, cheese and green onion.
Holiday Cottage http://www.holidaycottagepage.com/



Easiest Ever Cinnamon Roll Bites

Easiest Ever Cinnamon Roll Bites
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Ingredients
  1. 1
  2. can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
Instructions
  1. 1 Heat oven to 375°F. Grease large cookie sheet. Using scissors or knife, cut each roll into 4 equal pieces; place separately on greased cookie sheet.
  2. 2 Bake at 375°F. for 9 to 11 minutes or until golden brown. Uncover icing cup; microwave for 10 seconds. Place half of the pieces in serving bowl; drizzle with half of the icing. Repeat with remaining pieces and icing.
Holiday Cottage http://www.holidaycottagepage.com/



Cinnamon Roll Waffles with Cream Cheese Glaze

Cinnamon Roll Waffles with Cream Cheese Glaze
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 1
  2. can Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing
  3. 1
  4. cup powdered sugar
  5. 3
  6. tablespoons milk
  7. 1
  8. teaspoon vanilla
Instructions
  1. 1 Heat waffle maker; spray with cooking spray. Remove cinnamon rolls from can; set icing aside.
  2. 2 For each waffle, place 1 cinnamon roll in center of waffle maker; close. Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown.
  3. 3 Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.
  4. 4 Serve glaze over hot waffles.
Notes
  1. Be sure to spray the waffle iron in between each waffle. The sugar from the cinnamon roll can make the waffles stick.
  2. These are also delicious served with real maple syrup instead of the cream cheese glaze. Add some toasted pecans for extra crunch.
Holiday Cottage http://www.holidaycottagepage.com/



Maple French Toast Bake Recipe

Maple French Toast Bake Recipe
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Ingredients
  1. 12 slices bread, cubed
  2. 1 package (8 ounces) cream cheese, cubed
  3. 8 Eggland's Best Eggs
  4. 1 cup milk
  5. 1/2 cup maple syrup
  6. Additional maple syrup
Instructions
  1. Arrange half of the bread cubes in a greased shallow 2-qt. baking dish. Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.
  2. Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup. Yield: 8 servings.
Holiday Cottage http://www.holidaycottagepage.com/



Savory Winter Soup Recipe

Savory Winter Soup Recipe
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Ingredients
  1. 2 pounds ground beef
  2. 3 medium onions, chopped
  3. 1 garlic clove, minced
  4. 3 cans (10-1/2 ounces each) condensed beef broth, undiluted
  5. 1 can (28 ounces) diced tomatoes, undrained
  6. 3 cups water
  7. 1 cup each diced carrots and celery
  8. 1 cup fresh or frozen cut green beans
  9. 1 cup cubed peeled potatoes
  10. 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  11. 1 teaspoon dried basil
  12. 1/2 teaspoon dried thyme
  13. Salt and pepper to taste
Instructions
  1. In a large skillet, cook beef and onions over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on high for 8 hours or until heated through. Yield: 14 servings (3-1/2 quarts).
  3. To save chopping time, use frozen sliced carrots and cubed hash brown potatoes in Savory Winter Soup.
Holiday Cottage http://www.holidaycottagepage.com/



Chunky Potato Soup Recipe

Chunky Potato Soup Recipe
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Ingredients
  1. 2 cups water
  2. 2 chicken bouillon cubes
  3. 3 cups cubed peeled potatoes
  4. 1/2 cup chopped onion
  5. 1/2 cup thinly sliced celery
  6. 3/4 teaspoon salt
  7. 1/2 teaspoon pepper
  8. 2 cups milk, divided
  9. 2 tablespoons all-purpose flour
  10. 1 cup (8 ounces) sour cream
  11. 2 tablespoons chopped fresh parsley
  12. 1 tablespoon chopped chives
Instructions
  1. In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving. Yield: 4-6 servings.
Holiday Cottage http://www.holidaycottagepage.com/



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