Slow Cooker Baked Potato Soup

I've said it before that I love quick and easy meals. If they happen to be made in slow cooker to make my life that much more easier, LOVE them! So when I came across this recipe a year or two ago, I knew it'd be a hit. And of course it was! My husband loved it and I've made it a time or two since and it's gone over well again!

(Not my picture or my recipe. Click title for original source.)

Baked Potato Soup

Ingredients:

5 lbs. russets, washed, not peeled, diced, into ½-inch cubes

1 large yellow onion, diced

10 cloves garlic, whole

8 cups chicken stock

16 oz. cream cheese

1 Tbsp. seasoned salt

Garnishes:

Crumbled bacon

Shredded cheddar

Green onions

Directions:

Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.

Cook on High for 6 hours or low for 10 hours.

Remove and puree garlic cloves along with ½-1/3 of soup, and reintroduce to crockpot.

Stir in cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.

Top with choice of garnishes.

For pin, click here!

Until next time,

Amanda.

Bacon Pear Grilled Cheese Sandwiches

My husband and I both love grilled cheese sandwiches. On nights when neither of us really feel like making much of an effort we'll make them because they always go over well. While looking through one of my favorite food blogs, I came across this recipe and wanted to try it. At first my husband was skeptical because it involved fruit and he's just one of those guys that thinks things like this shouldn't go together, man did I prove him wrong ;).

(Not my picture or recipe. Click title for original.)

Bacon Pear Grilled Cheese Sandwiches

Ingredients:

8 slices of bread

Bacon, cooked until crisp

1-2 Bartlett Pears, sliced

Sharp White cheddar cheese, sliced (I actually used Mozzarella because I couldn't find white cheddar)

butter, softened and spreadable

Directions:

Heat either a cast iron skillet, griddle, or panini grill to med-high heat. Layer the sandwich: bread slice, cheese, pear, bacon, more cheese (if you wish), and another bread slice. Butter the to slice of bread and place on the pan, buttered side down. Then butter the remaining side.

If you are not using a panini press, you can use a spatula or heavy pan to press down on the sandwich during grilling to get a similar result. The sandwich is done when the sides are toasted and the cheese is melted.

Enjoy!

Here's hoping you like it as much as we did. Even my skeptical husband loved it! :)

Until next time,

For pin, click here!

Amanda

BLT Pasta Salad

Every time we all get together with my in-law's it's kind of a fight of what to bring because with so many of us, we can only have so many fruit and veggie trays or some sort of salad. I'm always looking for some sort of new salad or dessert or something for these kind of events just so I know we're not eating the same thing or I'm not the one bringing the same thing every time, or if I am that it gets an added creative twist.

When I stumbled across this recipe (thank you Pinterest!) I knew we had to try it because it's something that would be great for our big group, and I love me a BLT, so getting it in a salad form was just an added plus! So here, I bring you with a salad version of a delicious lunch item!

(Not my picture or recipe. For original click on title.)

BLT Pasta Salad

Ingredients:

12 oz. corkscrew-shaped pasta

1/2 c. milk

12 oz. lean bacon

3 medium rip tomatoes, cut into chunks

1 Tbsp. chopped fresh thyme

1 clove garlic, minced

Kosher salt and freshly ground pepper

1/2 c. mayo

1/4 c. sour cream

4 Tbsp. chopped chives or scallion greens

5 heads Bibb lettuce, quartered, or 5 c. chopped romaine lettuce

Directions:

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over med-high heat until crisp (I always bake my bacon). Drain on paper towels. Discard all but 3 Tbsp. of pan drippings. Add the tomatoes, thyme, and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-sized pieced; set aside 1/4 c. for garnish. Toss the remaining bacon and tomato mixture with the pasta.

Mix the mayo, sour cream, and 3 Tbsp. chives with the pasta until evenly combined. Season with salt and pepper. Add lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 Tbsp. chives. Serve at room temperature.

I hope this works as well with your family as it does ours. I know I'll definitely be making this next time we're all together!

To view pin, click here!

Until next time,

Amanda