Easy Crock Pot Homemade Chicken Noodle Soup Recipe

Homemade Chicken Noodle Soup


A friend of mine, Laura H. posted this image and recipe on facebook this week for Homemade Chicken Noodle Soup.  It looked so yummy, I immediately asked if I could share with y’all.  It sounds super easy, which is very important in my world and it looks delicious!  I think my homemade 5 ingredient bread I shared with you a couple of months ago will pair nicely with this recipe!
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Homemade Chicken Noodle Soup

Ingredients

  • 3 boneless skinless chicken breast cubed
  • 2 cans of cream of chicken soup
  • 48 oz of Chicken Broth
  • half a cup of butter, sliced.
  • bag of egg noodles
  • I can mixed veggies
  • salt and pepper to taste

Instructions

  1. Add first four ingredients to crock pot.
  2. Cook on low for 8 hours.
  3. The last hour add a bag of egg noodles and 1 can mixed veggies.
  4. Add salt and pepper to taste.
http://www.time2saveworkshops.com/easy-crock-pot-homemade-chicken-noodle-soup-recipe/

Mexican Recipe: Cheesy Tortilla Soup

Cheesy Tortilla Soup

Here’s another recipe a friend of mine posted on facebook this week, Cheesy Tortilla Soup.  I can’t wait to try this, it looks fantastic.  Nothing like a hot bowl of soup on a chilly winter day.  I would pair this with tortilla chips, or possibly Mexican Cornbread.  If you have a recipe you’d like to share with us, we might feature it on the blog.  Send an email to time2save@hotmail.com with “recipe” in the subject line.  Include detailed instructions along with photos.

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Crock Pot Chili Recipes: Spanish Style Chili

Spanish Style Crock pot chili

A couple of weeks ago a friend of mine posted a  photo of special Spanish Style Chili on facebook. It looked amazing, so much so that I immediately messaged her and asked her for the recipe so I could post it for you.  It sounds easy to make, which is important in my book, and from what I heard it tastes amazing.  When I remember early in the day to throw dinner in the crock pot, it sure makes dinner time much easier.

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Best Vegetarian Chili Recipe

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Chili makes my family happy, the more beans the better!  This vegetarian Three Bean Chili recipe contains chili beans, kidney beans, and black beans for a hearty meal.  This was my first attempt at making a vegetarian chili, I wasn’t sure if my family would go for it or not.  As much as they love beans, I should not have worried!  This Best Vegetarian Chili lived up to it’s name!! I will definitely be making it again!
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Crock Pot Chili Recipe

 This is my absolute favorite Crock Pot Chili recipe!  I’ve been making it for years, a friend of mine let me in on her secret recipe for the best chili ever several years ago……….curry powder!!  I would have never guessed, especially coming from this non-adventurous girl when it comes to eating.  I rarely EVER try new things!!  Try it and tell me what you think!  I hope you love it as much as my family does!!

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Easy Cheesy Potato Soup Recipe (8 Simple Ingredients)

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It’s been raining here for the last few days – and it’s just the perfect kind of weather for a hearty bowl of cheesy potato soup!  This was the easiest step-by-step little potato soup recipe and it made enough to feed my family of 6 two bowls each, with leftovers for lunch tomorrow!  My kids and husband told me it was the BEST soup I’d ever made – I couldn’t believe it was such a big hit!  The recipe below is the most basic – but I’ve added some optional extras you can use to make it even BETTER.  (Like shredded carrots to give it a little vitamin kick)

 

Easy Cheesy Potato Soup (8 Simple Ingredients)
entree, soup
8
 
Ingredients
  • 32 oz Frozen Hasbrown Potatoes
  • 4 Cups Chicken Broth (You can use Chicken boullion)
  • 8oz Velveeta, Cubed
  • ½ Onion, Diced
  • 1 Can Cream of Chicken
  • 1 Can Cream of Mushroom or Celery
  • 1½ Cups Milk
  • Optional Add-Ins: Minced Garlic, Pepper, Shredded cheese, Bacon bits, Sour Cream, Ritz Crackers
Instructions
  1. Saute onion in 1 tbsp of butteron medium -high until transparent. (If you like garlic, add ½ tsp in as the onions are finishing up)
  2. Pour in 4 cups chicken broth or broth made with 4 cubes chicken boullion. Bring to a boil. (Add pepper if you like)
  3. Add frozen hasbrowns and bring to a boil. (I add 2 shredded carrots now as well)
  4. Add cream soups and milk and bring to a boil.
  5. Add velveeta and turn down heat. Stir until melted.
  6. To serve - Top with shredded cheese, bacon bits, and sour cream if you like. Serve with Ritz crackers for extra crunch :)

*If you’re a big fan of your slow cooker like I am – check out my recipe for Cheesy Potato Chicken Chowder HERE!

A Peaceful Pantry Christmas!

We frugal foodies have unique challenges that normal shoppers don’t.  This little segment aims to help by offering:

  • Stockpile-cooking ideas
  • Clever Casseroles in which to hide your leftovers from the hubby & kids
  • Kitchen tips & tricks
  • Freezer-cooking recipes & planning
  • And really, everything but the kitchen sink!

Our very own “Deal Detective Kim” has generously offered to take the lead on this one (aspiring food writer that she is) – so now, I’ll turn it over to you Kim!


Jamie, Kasey and Kelly have been talking a lot about a Peaceful, Purposeful Christmas.  If money is tight this year, or you’re working extra hours just to make that extra money to cover Christmas, there is nothing wrong with using cookie mix to ease your burden a little bit.  Nobody will judge you; heck, they won’t know if you don’t tell them–and you don’t have to!
I had an office party a couple of weeks ago, and that’s what I did.  I even told, but then again, a lot of folks in my office are couponers and we talk about our bargains around the water cooler.  Way better than trashy “celebrity” gossip!
Last fall, a friend and I were shopping at Opry Mills in Nashville and I noticed several shops had these cute little pretzel rods coated in chocolate.  The chocolate on some of them was molded into shapes; others were decorated with sprinkles and such.  They wanted $2 for one pretzel rod!!  I thought, “I can do that, and a lot cheaper, too!”  I bought a kit for under $10 that had the molds and some small bags of chocolate discs for melting.  (You can get these and extra discs at most superstores such as Wal-Mart, K-Mart and Target, as well as craft/hobby stores like Hobby Lobby and Michaels.)  I also bought some assorted sprinkles and stuff, plus the pretzel rods.  All totalled, I spent maybe $20 and made a bunch of cute little treats for a lot of people.  I put mine in little treat bags I got at the Dollar Store.
They’re super easy–just melt the chocolate in a rectangular dish in the microwave, put your sprinkles or whatever in another dish, roll the top half of the pretzel in chocolate, then roll in sprinkles, and place on waxed paper to set.  The molds come with instructions.  (I just found this: They have 30 decorated rods for $26.95 + 6.95 shipping.  My $20 bought twice that, and I still have the molds to re-use again and again.)

Thanks to Hershey’s for  these next two recipes!  The first one is one of my all-time  favorites–my Dad got some of these for Christmas last year.  He loves  all things Reese’s, so he’ll probably get both of these this  year….shhhhh, don’t tell him!

Peanut Butter Blossoms:

  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE’S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar
Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.  Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.  **tip: If you really want cheap and easy, use some of that Betty Crocker Peanut Butter Cookie mix if you bought it on sale, make according to package directions, and then follow the directions from “Shape dough…”  You can do the same with:

Reese’s Peanut Butter Temptations:

About 40 (13-oz. pkg.) REESE’S Peanut Butter Cups Miniatures or 12 (0.8 oz. each) REESE’S Peanut Butter Cups, quartered
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup REESE’S Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 375°F. Remove wrappers from candies. Line mini muffin cups (1-3/4 inches in diameter) with paper liners.  Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten.  Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan. About 3-1/2 dozen cookies.  **Another tip: if you’re watching your calories or cooking for a diabetic, I have made peanut butter cookies using Splenda for both the white and brown sugar.  The cookies are a tiny bit more crumbly but other than that, no one could tell a difference.
So you can make either (or both!) of those recipes and use up either cheap peanut butter or cheap cookie mix–how’s that for double duty??
My favorite fudge recipe is here .  It also makes a great gift.  Last year, several of us in the office gave out homemade treats as gifts.
I searched “Gifts in a Jar Recipes” on Swagbucks and found this site. I didn’t have a lot of time to play around there, but it looks as if they have some great things.  It’s all free but we are legally prohibited from reprinting it – so you must go there and get it yourself.  It’s not just gifts in a jar, either; there are all kinds of free craft projects and such there, too.
Here’s one last treat that uses cereal, peanut butter, and chocolate chips, all of which have been on sale recently.  It’s from the folks at Chex, and it’s really, really good.  Make a double batch–one to keep and one to share!

Chex Muddy Buddies (AKA Puppy Chow):

  • 9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.