Crockpot Stuffed Pepper Soup

With Fall here and Winter around the corner, all I can think about is soup! This is a fabulous and easy recipe for a delicious Fall and Winter soup.

Ingredients:

1 lb ground beef, cooked and drained

1 cup cooked rice

2 cups chopped bell peppers

1 16oz jar salsa (and spice level)

1 28oz can Crushed tomatoes

2 cups beef broth

1/2 teaspoon garlic powder

1/2 teaspoon oregano

Instructions:

After cooking ground beef and rice, add to crockpot. Add chopped peppers and all other ingredients to the pot. Stir well. Cook on low for 3-4 hours or on high for 6-8 hours.

Serving suggestion: serve with freshly grated cheese on top

*NOTE: this is almost more of a stew than a soup. If you would like a thinner soup, add 1 more cup of beef broth.

Creamy Chicken and Broccoli – Slow Cooker Style

Ingredients:

4-6 boneless chicken breasts

1 Family-sized can cream of mushroom soup (23 oz)

1 bag frozen broccoli

1 cup white wine

pepper for tasting

pasta (whichever shape you prefer)

Instructions:

Place all ingredients in the slow cooker. Stir well. Cook on low for 6 hours. Before serving, heat pasta. Top with chicken and broccoli.

Chorizo & Pepper Egg Casserole

Ingredients:

1 package Pillsbury Crescent Rolls

1 green bell pepper

1 red bell pepper

3 chorizo patties (or about a cup of chopped/ground meat)

10 eggs

1 cup cheddar cheese, shredded

1 teaspoon dried oregano

Instructions:

Preheat oven to 350 degrees Fahrenheit. Lightly grease bottom and sides of 13×9 pan. Unroll crescent dough and lay evenly in bottom of pan.

Chop peppers and spread on top of crescent dough. Top with chopped (or ground) meat.

Beat the eggs in a bowl. Stir in oregano. Pour eggs over the rest of the casserole. Top with cheese. Bake in preheated oven for 30-40 minutes, or until knife inserted in center comes out clean.

Remove from oven and serve warm.  

Slow Cooker Chickpea Soup

Ingredients

6 cups vegetable broth (homemade or canned)

2 cups tomato sauce 

1 can chickpeas, rinsed and drained

1/2 cup uncooked rice

2 teaspoons garlic salt

1 teaspoon black pepper

7 cups spinach, chopped 

Freshly grated Parmesan cheese for garnish

Instructions

Combine vegetable broth, tomato sauce, chickpeas, and rice in slow cooker. Stir in seasonings (you can add more or less of each depending on your specific tastes). Cook on high for 2 1/2 to 3 1/2 hours or low for 5 to 7 hours.

About 20 minutes before serving, stir in chopped spinach. Split into bowls and top with freshly grated Parmesan cheese before serving.

Almond Milk Chocolate Chip Cookies

Looking for a moist chocolate chip cookie, but don’t have eggs to bake with? Try these delicious bites which use almond milk instead of eggs!

Ingredients

1 cup butter, softened

1/4 cup granulated sugar

3/4 cup brown sugar

1/4 vanilla almond milk

1 teaspoon vanilla extract

1/2 teaspoon salt

2 1/4 cups all-purpose flour

1 teaspoon baking soda

12 oz chocolate chips

Instructions

Line baking sheets with parchment paper. Preheat oven to 350 degrees Fahrenheit.

In large bowl, cream together butter and sugars until fluffy. Add almond milk and stir well. Stir in vanilla extract.

In small bowl,combine dry ingredients. Slowly add to wet mixture, stirring well after each addition. When ingredients are fully blended, fold in chocolate chips (you can use any variety. I used semisweet mini chips).

Roll dough into 1/2 – 1 inch balls, making sure all are equal size. Place on cookie sheet and bake for 8 to 10 minutes or until cookies are golden brown. Let sit on cookie sheet for a minute before transferring to cooling rack. 

 

Requests?

Hello everyone!
As my last post stated, I have been working on developing a new blog. I am extremely sorry for posting so infrequently on here…BUT I have something to ask of you. Lately I haven’t been very motivated to try and create new recipes (my last few were a total flop). Please comment here with any requests for recipes you may have. It can be anything! I just need a little motivation to make some deliciousness!

Hello Lovely Readers

Hello all!
Sorry for the lack of posting. In the past few months I’ve graduated college, travelled to Europe, moved out, and started a new job. Don’t worry, I haven’t forgotten about you. I’m just about settled now so the baking will start again soon! In the mean time feel free to check out my newest blog all about my recent long distance relationship: http://allthelongplaces.wordpress.com/

Cream Cheese Fruit Dip

I made this for my graduation party last month and it was a big hit! Simply cream together all ingredients and let chill in fridge at least 30 minutes before serving. We ate ours with freshly picked strawberries! 

1 8oz package cream cheese

1 cup brown sugar 

1 tablespoon vanilla extract

 

Picnics Made Easy

Need a quick appetizer or snack for a family picnic or wine party? Throw together a cheese plate! It’s super simple to make and everyone will love it! 

Summer Salad

Looking to for a fresh easy salad? Look no further. This is one of my favorites and it’s super simple! All you need is fresh baby spinach leaves, fresh sliced strawberries, fresh blueberries, and sliced almonds. Toss with your favorite dressing…I recommend a raspberry walnut vinaigrette.