Broccoli and Cheese Soup

I have been searching for a great broccoli and cheese soup.  I love Panera's broccoli and cheese soup!   I think it is probably my favorite, right up there with Jason's Deli.  I am picky when it comes to this kind of soup and have tried many awful versions.  For instance, the pins on Pinterest who claim it taste like Panera's are nuts!  Have you tried Panara's because they taste nothing alike?!?!  
I stumbled across this recipe on Pinterest and thought I would try one more before giving up and only going out for Broccoli and Cheese Soup.  I have to say, this still is not as good as Panera or Jason's Deli, but it is pretty darn good.  Good enough, I would make it again for my family or company!  
Which my poor family has been suffering though some pretty poor meals lately while I try out some new recipes...  I am glad this one was a success for them too!
So here is goes...

Broccoli and Cheese Soup
JVW Home

half cup green pepper, chopped
1 jalapeno deseeded, chopped
1 whole white onion, choppped
2 Tablespoons butter (you can use olive oil instead)
1 can cream of celery
2-3 stalks of celery, chopped
1 1/2 cups milk
1lb Veleveeta Cheese, cubed
1 8oz pkg sharp grated cheddar cheese
1 chicken boullion cube
1 bunch fresh broccoli (or 10oz pkg frozen chopped broccoli)

1.  In a large soup stockpot, in some butter or olive oil, saute the green pepper, jalapeno, onion, celery, and broccoli until tender.  
2.  In the same pot, cover this mixture with the soup, 1 soup can of water, milk, boullion cube, and cheeses.  Simmer for about 30 minutes.
3.  With a handheld stick blender, puree this mixture.  Then cover and simmer for about 30 minutes more.  
4.  You can garnish with a sprinkling of fresh chives or parsley if you like.

I did not follow these instructions...
1. I did #1 and sauted everything is says to.  
2.  Then I put the mixture into a crock pot and then poured the soup, water, milk, boullion cube, and cheese in over them and then mixed them together.  
3.  I cooked the soup for about 4 hours.
4.  Then I poured the mixture into my blender (since I don't have a handheld stick blender) and pureed the soup.  
5.  Then I placed the soup back into the crock pot and served.

This was perfect with a loaf of french bread!

My four year old did all of the chopping except for the jalapeno!  My 6 year old loves to dip her saltines in and pretend it is dip!  Whatever it takes to get them to eat it!

Cheese Tortellini and Sausage

The crock pot is in full force around here.  I have been busy painting and getting things done.  I really don't want to stop and take the time to make dinner or another mess!  The crock pot is so easy!  Here is a great meal I came across on Pinterest.  I highly recommend it!  

Cheese Tortellini and Sausage

1 (19oz) bag frozen cheese tortellini
1lb sausage (I used Italian)
1 bag fresh spinach
2 cans Italian style diced tomatoes
2 cans low-fat chicken broth (I used low sodium)
1 (8oz) cream cheese, cut into cubes

1.  Brown the sausage in a skillet on the stove top until cooked and crumbled. Drain. 
2.  Add the sausage and remaining ingredients to a 6 quart slow cooker.  Stir to combine.
3.  Cook on Low for 5 hours, stirring twice during cook time.

We had this with garlic bread!  

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

With school back in session and fall coming around, pull out those crock pots!!!!  What a better way to come home to dinner already done!!!

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

laurassweetspot.com

Serves: 6

Ingredients

2 pounds Pork tenderloin
1 teaspoon Ground sage
½ teaspoon Salt
¼ teaspoon Pepper
1 clove Garlic; crushed
½ cup Water
½ cup Brown sugar
1 tablespoon Cornstarch
¼ cup Balsamic Vinegar
½ cup Water
2 tablespoons Soy sauce

Instructions

Mix together the seasonings: sage, salt, pepper and garlic.
Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
Cook on low for 6-8 hours.
hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
Heat over medium and stir until mixture thickens, about 4 minutes.
Brush roast with glaze 2 or 3 times during the last hour of cooking. *(For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
Serve with remaining glaze on the side.

*I recommend putting it in the broiler!  It turned out perfect!  Very tender!!!  The sauce was a hit with everyone!!!

Creamy Italian Chicken (Slow Cooker Meal)

Creamy Italian Chicken  (SC)

2lbs boneless, skinless, chicken breast

¼ cup butter, melted

8oz container cream cheese and chives, softened

10oz can condensed golden cream of mushroom soup

0.7 oz package Italian dressing mix

½  cup water

Cut chicken breasts into strips and place into crock pot.  In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix and water and stir unitl blended.  Pour over chicken in crock pot.   Cook on low for 6-8 hours.

We eat this over noodles and serve with some kind of bread and veggie.

Crockpot Pork Roast/Loin Barbecue

So I am sticking to my theme nights and today is slow cooker day! 

Crockpot Pork Roast/Loin Barbecue

1 pork roast, shoulder, butt, loin
2-3 tablespoons lemon juice
1/2 cup coarsly chopped onion (omit if you would like)
1 teaspoon grandulated sugar
1 bottle barbecue sauce, appox. 18 oz

Cook pork cover in water (start with hot water) in crockpot on low 10 to 12 hours.  Pour off water and shred meat; discard fat. (It just falls apart when I take it out of the water.)  Combine barbecue sauce, onions, sugar, and juice of lemon with meat in crockpot and cook on high for 1-1/2 to 2-1/2 hours.

This is the actual recipe I started with when I started making this meal. 

However, now I just put meat in crockpot, pour water over until covered.  Let it cook on low for 9-10 hours. Drain water.  Shred meat or I just like mine chopped up.  It is really tender when it comes our of the crockpot.  I then either pour sauce on it and serve or just let everyone add their own sauce. 

You can eat it with or without a bun.  We will be having twice baked potato casserole and corn on the cob tonight to go with it! 
I will post the twice baked potato casserole recipe tomorrow for you!

Baked Potato Soup

Baked Potato Soup

6 large potatoes, peeled and cut up                        1 med. Onion, chopped

3 cans chicken broth                                                       ¼ c butter

2 ½ t salt                                                                              1 ¼ t pepper

Put first 6 ingredients in crock pot and cook on high 4 hours or low 8 hours. 

Mash potatoes and add:

1 c heavy whipping cream                                           1 c shredded cheese

Serve!

This is my favorite soup recipe!  It takes a little longer than the other one I posted before but well worth it! 
My little helper likes to help cut up the potatoes!
HyVee sells great bread bowls!

Easy Crockpot Potato Soup

I have two crockpot potato soup recipes.  This one is the easiest and is very good!  I believe it is a Paula Dean recipe, but not sure.  I got this one off the pintrest, which claims it is but not sure...  It is my oldest's favorite soup!

EASY CROCKPOT POTATO SOUP

1 30oz. bag of frozen, shredded hash browns

3 14oz. cans of chicken broth  (I use lower sodium broth)

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!