Easy crock pot potato soup

This super easy crock pot potato soup is the perfect make ahead dinner for those cold, rainy days! It is warm, cheesy, and totally delicious, even the pickiest eater in your life will enjoy this soup!

Prep time: 15 min Cook time: 3 hours Total time: 3 hours and 15 minutes Servings: 4 bowls

Ingredients: 4-5 large russet potatoes

32 oz of chicken broth

16 oz of sour cream

8 oz of shredded cheddar cheese (plus more to put on top)

Salt

Pepper

Red pepper flake (optional)

Bacon (optional)

1 tbsp cornstarch

1/4 cup cold water

Instructions:

  1. Wash and peel the potatoes, then cut into fourths.
  2. Place the peeled and cut potatoes into the crock pot with all of the chicken broth, cover, and turn on high.
  3. Leave the potatoes and chicken broth to cook on high until the potatoes soften and become tender (this takes between 2-2 1/2 hours).
  4. If choosing to use bacon, cook it while waiting for the potatoes to soften, and break into pieces, then set aside.
  5. Once the potatoes are tender, add all of the sour cream. Then add salt, pepper, and red pepper flake to taste and stir until well combined.
  6. Using a liquid measuring cup, fill it with 1/4 cup of cold water. Add 1 tbsp of cornstarch to the water and stir until well dissolved. Add to crock pot mixture and stir.
  7. Add the cheddar cheese and bacon (if choosing to use bacon) and let cook on low until the cheese is melted (about 10 minutes).
  8. Once the cheese is melted, stir the pot a couple of times to ensure the cheese is combined well and that it has reached desired thickness.
  9. Turn off crock pot, scoop soup out into bowl with a ladle, add extra shredded cheese on top, serve, and enjoy!

Recipe Notes: If using bacon, cook the bacon well before adding it to the soup. Place it in the refrigerator after cooking if you are not ready to add it to the soup to avoid spoiling. Recipe can be made without bacon and is still flavorful and delicious! Potato soup should be thicker in consistency than other soups, but if you desire thinner soup, you may use less cornstarch such as: 1/8 cup of cold water and 1 tsp of cornstarch. You may also use all purpose flour in place of cornstarch, just add 2 tbsp of flour by itself, no cold water needed in this version.

Note: Cornstarch will be less lumpy than flour for this recipe, if you use flour make sure you whisk it well into the soup.

Special reheating note: This soup is perfect to put in the refrigerator if you want to eat it the next day, just add 1 tbsp of water to it before reheating to avoid it turning into a mashed potato consistency.


No yeast cinnamon rolls

These quick and easy cinnamon rolls do not use yeast for fast baking! These can also be made the night before they are needed, and then can be refrigerated and baked the next morning! These are perfect for breakfast, brunch, or a gift because they are solid enough to travel easily!

Prep time: 30 minutes Bake time: 30 minutes Total time: 1 hour Servings: 8 rolls

Dough Ingredients: 2 1/2 cup all-purpose flour (I use unbleached)

2 tbsp white sugar

1 1/4 tsp baking powder

1/2 tsp baking soda

pinch of salt (optional, but delicious)

1 cup buttermilk

4 tbsp melted butter, divided

2 tbsp butter, softened

Cooking spray

Filling Ingredients: 3/4 cup brown sugar

1/4 cup white sugar

3 tbsp cinnamon

1 tsp vanilla

pinch of salt (optional)

2 tbsp butter, softened

Icing: 1 1/2 cup powdered cane sugar

2 tbsp heavy whipping cream

1/4 tsp vanilla (optional, but delicious)

Instructions:

  1. Preheat oven to 400 degrees. Use cooking spray or parchment paper to line a 9 inch round cake pan. Set aside.
  2. In a medium size bowl, combine all of the filling ingredients, mix well, and set aside.
  3. In a large mixing bowl, mix together flour, 2 tbsp of white sugar, baking powder, baking soda, and salt. Add in buttermilk (please see below for instructions on how to make homemade buttermilk, its so much cheaper than buying it), and 2 tbsp of melted butter, then whisk together until just combined. Then knead dough together with hands , sprinkle extra flour over dough and your hands if dough is too sticky.
  4. Well flour your counter or table top and roll dough into a rectangle about 1/4- 1/2 inch thick with a well floured rolling pin.
  5. Spread 2-3 tbsp of melted butter across dough using pastry brush or spoon.
  6. Spread filling mixture evenly across dough, and lightly press into dough.
  7. Gently roll the dough into a log shape, then pinch the ends together gently.
  8. Using a serrated knife, cut the log into 8 evenly cut sections.
  9. Arrange the rolls into a circle with one in the center, evenly spread apart, in the prepared cake pan.
  10. Brush the tops of the rolls with 2 tbsp melted butter, and bake for about 30 minutes or until the tops of the rolls are lightly browned and no longer doughy.
  11. To make the icing: Mix the powdered sugar, heavy whipping cream, and vanilla in a bowl with a whisk until it reaches a smooth, glaze consistency. Spread on top of the rolls once they are mostly cooled.

Recipe Notes: The dough should be slightly sticky, do not add too much flour or the rolls will be tough. You may add other add ins such as: chocolate chips or raisins, simply sprinkle them on top of the filling mixture before you roll the dough.

Homemade buttermilk recipe: Add 1 tbsp of lemon juice to 1 cup of milk and mix constantly for 1 minute. Then let sit at room temperature for 5 minutes. This will make 1 cup of buttermilk. Adjust the recipe based on how many cups of buttermilk you need, for example: For 1/2 cup of buttermilk, mix 1/2 tbsp lemon juice into 1/2 cup of milk. For 2 cups of buttermilk, mix 2 tbsp of lemon juice into 2 cups of milk.


Easy energy Bars

These easy and simple homemade, no-bake energy bars are a great way to get even your pickiest eater to enjoy a healthy snack! These are great for snacks, or on-the-go breakfast for your back to school kid!

Prep time: 5 minutes Chill time: 2 hours Total time: 2 hours and 5 minutes

Ingredients: 1 cup pecans, halved or chopped.

1 1/2 cup old-fashioned oats, uncooked.

1/2 cup honey.

1 cup of peanut butter (or nut butter of your choice)

2 tbsp olive oil (or coconut oil, melted)

1/2 tsp salt (optional)

1/2 cup chocolate chips

Instructions:

  1. Place pecans, oats, and chocolate chips, and salt in a large bowl and set aside.
  2. Put peanut butter, olive oil, and honey in a sauce pan and cook on low until everything is melted together, stirring constantly to avoid burning.
  3. Pour melted peanut butter mixture over oat mixture and stir until chocolate chips are melted and everything is combined.
  4. Put parchment paper into a 9×13 baking dish (I use a glass casserole dish).
  5. Spread mixture evenly into baking dish using a rubber spatula.
  6. Place in refrigerator to chill for a minimum of 2 hours.
  7. Remove from refrigerator and cut evenly into squares.
  8. Serve and enjoy!

Recipe Notes: You may replace pecans with almonds or walnuts, make sure they are chopped well. You can add other add ins such as; pretzels. You may leave out chocolate chips if you do not want them to be chocolate energy bars and it will not affect the consistency.