EASY Split Pea Soup (in the Crock Pot!)

This recipe is so easy! Our whole family loves it and the best part is the leftovers! The soup is fantastic the first day and phenomenal the second day. I got this recipe from Fix It and Forget It (if you don't have it, you need it!). It is a great cookbook for the busy Mom (or Dad).

Split Pea Soup
2 1/2 quarts of BOILING water (boil the water in a pot while you cut the veggies!)
1 pound split peas (rinsed and looked over)
3-4 carrots, chopped (I like mine in little squares)
1 onion, chopped
1 pound of ham (I buy mine already cut in little squares, or you can buy ham steaks and cut them up in little chunks, or you can use a ham hock, but I found that this is too fatty for my taste and more work)
salt & pepper

Mix all ingredients in a crock pot on high for 4 hours. And WALLAH, you have amazing soup packed with fiber and protein! So HEALTHY!

Beef Lentil Soup (by Giada)

We LOVE lentils at our house! We have tried many lentil soup recipes and this one definitely takes the top spot! It is by Giada and it is A.M.A.Z.I.N.G. on a cold night! There are always plenty of left over too and of course it tastes even better the next day! Click here for the original recipe.

Lentil Soup with Beef
Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
• Salt and freshly ground black pepper
• 3 large celery stalks, chopped (I always puree my celery...)
• 2 large carrots, peeled and chopped
• 1 large onion, chopped
• 6 garlic cloves, chopped
• 1 1/2 teaspoons chopped fresh rosemary leaves (I used crushed dried rosemary)
• 1 1/2 teaspoons dried oregano
• 6 (14-ounce) cans beef broth (I like to use the boxed broth and it is 3 regular boxes)
• 1 (28-ounce) can diced tomatoes in juice
• 2 cups (about 11 ounces) lentils, rinsed
• 1/3 cup chopped fresh Italian parsley leaves (I omit this) 
  
  

  Directions:

  Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

Skillet Pork Chops and Rice

This fast and easy meal was a winner for my family! Once again I found it in my trusty Cook's Country 2011 Recipe Book. It is in the 30 minute meals in August/September.

Skillet Pork Chops & Rice
4 tablespoons unsalted butter, softened (I soften my butter in the microwave for 8 seconds)
2 tablespoons minced fresh parsley ( I used dry and it was still great!)
1 cup long grain rice
2 1/4 cups low sodium chicken broth, divided
4 boneless pork chops, 3/4 to 1 inch thick, trimmed
salt & pepper
1 onion
1 garlic clove minced (I did a few...I LOVE garlic)
1/2 teaspoon dried thyme

Combine 2 tablespoons of butter and parsley in a small bowl.
Microwave 1 cup broth and rice in covered large bowl until liquid is absorbed, 6 to 8 minutes.
Pat pork chops dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in a 12 inch skillet over medium-high heat. Brown chop, 3 to 4 minutes per side. Transfer to plate and tent loosely with foil.
Melt remaining butter in the now empty skillet over medium-high heat. Cook onion until browned, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds.
Stir in parcooked rice and remaining 1 1/4 cups of broth and bring to a boil. Return the pork chops and their juices to the pan and cook covered over medium-low heat until pork is cooked and rice is tender.
Serve each piece of pork with a slab of parsley butter.

Nestle Brownies

I made these brownies off of the back of my chocolate chip bag! I had never started a recipe for brownies with melted chocolate, so I was intrigued! My hubby has a nut allergy so there are no nuts, but they were good all the same! Here is the recipe!

Almost Cinnabons!

I got this one from my Food Network Magazine! These are very time consuming but oh worth the wait! Yummy! Get the recipe here! Be sure to press the article tab above the recipe and it will show you pictures on how to form the Cinnamon Buns! They are FABULOUS!

Crispy Ranch Chicken

Well...this recipe was taken from a Penzey Spice magazine. I order some of my spices from them. They are pretty cheap and always have good recipes in their magazine. They have European spices that you just cannot find in the stores. And their shallot salt rocks on baked potato wedges!

Crispy Ranch Chicken
8 boneless skinless chicken breast halves
1/4 cup butter (melted)
3/4 cup lightly crushed cornflakes
1/4 cup grated Parmesan cheese
1 packet of buttermilk ranch dressing (the small one)


Preheat oven to 350*. Combine cornflakes, Parmesan and ranch packet in a shallow bowl or plate. Dip the chicken into the butter and then into the cornflake mixture. Spray an aluminum foiled cookie sheet with cooking spray and place chicken strips onto the pan. Bake, uncovered for 30-45 minutes until crispy brown.


Next time I am going to try this recipe a little different. I think I am going to dunk the chicken in fat free buttermilk and I am going to use olive oil to sprinkle over the top...this recipe was dripping with butter (even though I cut the butter in half! it was originally a whole stick!!!) I will tell you how it goes in the future. Of course the husband and munckins devoured the chicken in seconds. It was VERY tasty...maybe just a little unhealthy!    

Taco Soup: Crock Pot Style!

This lovely is a family favorite! The whole family devours this one (even the little ones!). It is really easy too. Just dump all of these ingredients in a crock pot and go! There is a little prep (you have to brown the hamburger and saute the onions) but it is amazing!

Taco Soup
1 pound of hamburger
1 onion, chopped
2 cans of black beans
1 can tomato juice (32 oz...it's the bigger can)
1 can tomato soup
1 cup frozen corn
1-2 packets of taco seasoning (depending on desired spiciness)


cheese and sour cream for garnishing
Doritos or tortilla chips for added crunch


Brown pound of hamburger with the chopped onion. Drain.
Place all of the ingredients (not the garnish or the chips) into a large (4qt) crock pot and stir until combined. 
Cook for 4-6 hours on Low. (Mine is ready in 4!)
Serve hot with cheese and sour cream (and chips)
 

The famous Peanut Butter Bars!

 Get your pens out ladies! Here is the recipe for my coveted Peanut Butter Bars!

Peanut Butter Bars!
Cookie Layer
3/4 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
3/4 cup peanut butter
1 1/2 tsp vanilla

Preheat oven to 325*. Blend the sugar and butter together, then add the eggs and finally peanut butter and vanilla. Then add the following:
 1/2 tsp salt
3/4 tsp baking soda
1 1/2 cups rolled oats
1 1/2 cups flour

Spread mixture onto a cookie sheet that has a rim (about 17 x 11 ish) and pat down with your hands that you have sprayed with Pam. Bake in oven for about 15- 20 minutes (mine is about 18 minutes...I have a gas oven) or until light brown. DON'T OVER COOK THEM...light brown means, light brown or tan!

Chocolate Layer
Once the cookie layer is baked immediately take them out of the oven and sprinkle with a regular size bag of chocolate chips (I like semi-sweet) right over the top of the hot cookie. Let them melt for a few minutes and then take a knife and spread the chocolate over the whole surface of the cookie. Let the chocolate cool on top of the cookie layer until hard. The chocolate layer must be set for you to top with the peanut butter icing or you will have a BIG mess. You can put them in the fridge or the freezer to help speed up the process, but this makes the cookie hard...and it is NOT as good!

Icing
3/4 cup Peanut Butter
1 cup powdered sugar
6 tbsp evaporated milk

Spread icing over the top of the chocolate layer. This recipe makes a TON so share them with others (or me!) or take them to a function or you may die a slow and tortured peanut butter bar death! (Ha ha ha!)