Wondering which Cinco de Mayo Recipes to make for your fiesta? Here’s a roundup of our family favorites!
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!
- 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
- Add first four ingredients to crock pot.
- Cook on low for 8 hours.
- The last hour add a bag of egg noodles and 1 can mixed veggies.
- Add salt and pepper to taste.
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 email@example.com with “recipe” in the subject line. Include detailed instructions along with photos.
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.
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!
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!!
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)
- 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
- 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)
- Pour in 4 cups chicken broth or broth made with 4 cubes chicken boullion. Bring to a boil. (Add pepper if you like)
- Add frozen hasbrowns and bring to a boil. (I add 2 shredded carrots now as well)
- Add cream soups and milk and bring to a boil.
- Add velveeta and turn down heat. Stir until melted.
- 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!
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!
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
Reese’s Peanut Butter Temptations:
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.