Crockpot Potato Soup

We tried a new potato soup last night.  I wasn't sure how well it might be received, since it has bacon for flavor and garnish, but isn't a really meaty soup.  I was pleasantly surprised though!  We both really liked it.  I found the recipe here, but made just a few changes and don't want to forget what I did.

Bag of frozen hashbrowns - cubed, not shredded
4 cups water
4 teaspoons Jamison soup stock
1 can cream of chicken soup
1 teaspoon coarse ground black pepper
1 tablespoon onion powder
8 oz reduced fat cream of cheese
1 tablespoon bacon grease
Bacon, crumbled
Shredded sharp cheddar
Green onion

Combine the first 6 ingredients and cook on low for 5 hours.  Add cream cheese and bacon grease and continue to cook for another 30 minutes.  Serve with bacon, cheddar cheese, and green onion.

I already had a bag of hashbrowns, but we thought it would also be good with fresh potatoes if you'd like larger chunks of potato.

Cinnamon Applesauce Ornaments

1 cup cinnamon (Aldi - 99 cents)
3/4 cup applesauce (Aldi - $1.39/jar - will make 2+ batches)

After mixing with a spoon or fork, you may need to mix with your hands to incorporate all the cinnamon.  Work with about a 1/3 of the dough at a time, rolling it out between 2 pieces of plastic wrap.  Cut with cookie cutters.  If you want a hole to create an ornament, use a straw before baking or drying.  I made these to add to pine cones, dried oranges, and dried pomegranates in bowls, but will be making more for a small tree.  For those, I'm going to poke a loop of wire into the top for hanging.   Bake at 200 for 1-2 hours, or let dry on on racks for 4 days.  I like mine plain, but you could paint them once they're dry.

You can store these in a plastic bag or tin for use next year.  My mom has a set of gingerbread men that she made 20 years ago, so they'll last a long time!

Weekly Menu

Saturday lunch:  Sandwiches, Pringles, peaches
Saturday supper:  Crockpot Chicken and Sausage Jambalaya with cornbread
Sunday lunch:  Leftovers or Sandwiches
Sunday supper:  Crockpot Loaded Potato Soup
Monday: Chinese
Tuesday:  Spaghetti, salad, garlic bread
Wednesday:  Meatballs and Stroganoff Noodles
Thursday:  Hearty Hamburger Soup
Friday:  Pizza

Weekly Menu

Saturday lunch:  Leftovers
Saturday supper:  Out
Sunday brunch:  Shoney's
Sunday supper:  Vienie Vagon for Ian's birthday
Monday: Hot ham and cheese and tomato soup
Tuesday:  Cheesy Chicken Pot Pie
Wednesday:  Sloppy Joes, onion rings, peaches
Thursday:  Spaghetti, salad, garlic bread

Weekly Menu

Friday:  Dinner at Jim and Patty's
Saturday lunch:  Neosho - taking Sopapilla Cheesecake
Saturday supper:  Pizza
Sunday lunch:  With Christina and Heidi
Sunday supper:  Haystacks or soft tacos
Monday:  BLTs, tots, carrots
Tuesday:  Ham and potato soup and cornbread
Wednesday:  Cheesesteak pizza and salad
Thursday:  Buffalo chicken strips, mac and cheese, broccoli
Friday:  Camping

Weekly Menu

Friday:  Pizza
Saturday lunch:  Hot dogs, chips, carrots
Saturday supper:  Chicken enchiladas, beans, rice
Sunday lunch: Sandwiches, chips, fruit
Sunday supper:  Breakfast casserole, peaches
Monday lunch:  Leftovers
Monday supper:  Burgers, fries, corn
Tuesday: Tri-tip roast, mashed potatoes, green beans
Wednesday:  Brats, tots, fruit
Thursday:  Hot ham and cheese, tots, carrots
Friday:  Brisket, ribs, baked beans, baked potatoes, salad or slaw, sopapilla cheesecake and brownies

Weekly Menu

Saturday lunch:  Shopping with Mom
Saturday supper:  Out
Sunday lunch:  Sandwiches, cantaloupe, cottage cheese
Sunday supper:  Jambalaya
Monday:  Steaks, corn on the cob, green beans and new potatoes
Tuesday:  Silver Dollar Skillet
Wednesday:  BLT, tots, fruit
Thursday:  Hot ham and cheese
Friday:  Pizza

Weekly Menu

Friday:  Dinner with Jim and Patty
Saturday lunch:  Ham Sandwiches, chips, peaches
Saturday supper:  Dinner with Mom and Dad
Sunday lunch:  Sandwiches, chips, carrots
Sunday supper:  Soft tacos, refried beans, Spanish rice
Monday:  Spaghetti, salad, garlic bread
Tuesday:  BLTs, fries, fruit
Wednesday:  Chicken Enchiladas, refried beans, Spanish rice
Thursday:  Ozark Empire Fair - corndogs, cheese on a stick, tornado taters, oh my!
Friday:  Pizza

Weekly Menu

Saturday lunch:  Sandwiches, chips, carrots
Saturday supper:  Out
Sunday lunch:  hot dogs, chips, fruit
Sunday supper:  BBQ chicken, mashed potatoes, corn on the cob, cucumber and onions
Monday: Breakfast casserole, fruit
Tuesday: Silver Dollar Skillet
Wednesday:  Hot ham and cheese, tots, carrots
Thursday:  Soft tacos, beans, rice
Friday: Pizza

Jambalaya

Last week, I made Chicken and Sausage Jambalaya from this website:  The Skinny Fork (click to go to recipe).  It was delicious - and David approved.  I made a few changes to the recipe, so I wanted to record what I did so I can make it again.

Ingredients:
1 Lb. Boneless Skinless Chicken Breast, Cubed into 3/4-1" Pieces
3 Links Andouille sausage
2 C. Celery, Sliced
2 C. Onion, Chopped in food processor
1 can Chicken Broth
1 (14.5 Oz.) Stewed tomatoes (I ran it through the food processor)
1 (6 Oz.) Can Tomato Paste
2 tsp. minced garlic (from jar)
1-1.5 tsp. Tony Chachere's cajun seasoning
1 1/2 C. Instant Brown Rice
1/2 green bell pepper

Mix all ingredients except rice and bell pepper in crock pot that's been sprayed with cooking spray.  Cook on low for 4 hours.  Add green pepper and continue to cook on low for another hour to 2 hours.  Thirty minutes before serving, turn to high and add rice.  Cover and cook for 30 minutes.  Serve with cornbread on the side.