Baked Potato Soup

Baked Potato Soup

4 Potatoes (about 2 1/2 pounds)
2/3 C Flour
6 C 2% Milk
1 C (4 ounces) Shredded Cheddar Cheese
1 tsp Salt
1/2 tsp Pepper
1 C Sour Cream
3/4 C chopped Green Onions, divided
6 Bacon Slices, cooked and crumbled

Bake Potatoes (Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender.) Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Big Pot of YUMMY!

(I ran out of shredded cheese so I used Velveeta,

took a little longer to melt but tastes ok to me)

YUM!  This isn't the completely finished version...I'm gonna add the sour cream tomorrow, though I did add some to my bowl.  Not bad...I think it needs more seasoning (garlic, more salt, something)!

Creamy Chicken Italiano

Creamy Chicken Italiano

4 Boneless Skinless Chicken Breasts
1 Pkg Dry Italian Salad Dressing Mix
1/4 C Water
8oz Pkg Cream Cheese (softened)
10 3/4oz Can Cream of Chicken Soup

1. Place chicken in slow cooker.
2. Combine salad dressing mix and water.  Pour over chicken.
3. Cover.  Cook on Low 3 hours.
4. Combine cheese and soup until blended.  Pour over chicken.
5. Cover.  Cook on Low 1 hour, or until chicken juices run clear.
6. Serve over noodles or rice.

**NOTE: I skipped step 4-5 and just added the dressing mix, water, cream cheese, and soup all together.  This recipe is a lot like THIS one (Ranch Crock Pot Chicken) only with Italian instead of Ranch.

Baked Chicken & Rice

Baked Chicken & Rice **

2 C Dry Instant Rice
10 3/4oz Can Cream of Chicken Soup
10 3/4oz Can Cream of Mushroom Soup
10 3/4oz Can Cream of Celery Soup
1/2 C Butter/Margarine
1 Soup Can Water
10 Boneless Skinless Chicken Breasts
1 Pkg Dry Onion Soup Mix

1. Place rice in large slow cooker.
2. Combine soups, butter, and water.  Pour half over rice.
3. Lay chicken over rice.  Pour remaining soup mixture over chicken.
4. Sprinkle with dry onion soup mix.
5. Cover.  Cook on Low 4-6 hours, or until chicken is done but not dry, and rice is tender but not mushy.

**OH MY!!!  HEAVENLY!!!**  One VERY WISE TIP!  Make sure you use a slow cooker LINER on this recipe or you'll be scrubbing your pot for weeks!  I also imagine it would still be good with only 1 or 2 of the types of soup if you don't have all three, but the dry onion soup mix on the top is NECESSARY!

All ready to start cooking.

See that yummy carmelization on top.  YUM!  I just cooked 3 chicken breasts but I think this recipe is better served for more, maybe double.

Oops...I dung in before I took a picture of it plated.  The rice was really yummy too!

Baked Potatoes

Baked Potatoes

-Stab Potatoes with Fork
-Rub Potatoes with butter & salt
-Wrap in tin foil
-Place Potatoes in crock pot
-Cover, Cook on Low 2.5-4 Hours
-DO NOT ADD WATER

**Tip, cook longer than suggested or have a microwave handy!**

Whipped Topping

Whipped Topping (Red Velvet)

3 tbs Flour
1 c Milk

Cook together stirring constantly, make sure it's COOL before adding to the other mixture.  (It will be like paste).

1 tsp Vanilla
1 c Sugar
1 c Margarine

Cream together well.

Add spoonfuls of white past mixture to other mixture until all gone.  Beat until it looks like whipped cream.

Velveeta Salsa Dip

Velveeta Salsa Dip

1 lb (16oz) Velveeta Cheese (cut up)
1 cup Chunky Salsa

MIX Velveeta & Salsa in med microwavable bowl. MICROWAVE on HIGH 5 mins or until cheese is melted, stirring after 3 mins.

SERVE.

Tuna Casserole

Tuna Casserole

Noodles (cooked)
1 Can Cream of Mushroom
2/3 Cup Milk
1 Can Tuna (drained)
Mayo
Pickles (optional)
Buttered Ritz Crumbs (optional)

Mix all together. Top with crumbs. Bake at 375° for 25 minutes.

**I added the pickles and ritz cracker topping...LOVE IT**