Recipe Ravin' - Slow Cooker Salsa Chicken

SmocketyFrocks.com has a linky today called, "What's in Your Crockpot?". I just happen to have something in mine so I thought I'd share. Check out what others are cooking HERE.

Here is mine. It is really easy.

In a slow cooker, add:

4 chicken breasts
1 packet of Taco seasoning
1 Cup Salsa
1/2 Cup sour cream
1 Can Reduced Sodium Cream of Mushroom soup
1/2 Cup frozen corn

Cook on low 6-8 hours. Serve with rice. Today I'm serving with Jiffy corn bread muffins. Easy meal for when you have practice/games/lessons in the evening!

Recipe Ravin' - Pepperoni Rolls

I'm making pepperoni rolls this afternoon and they are a family favorite! They are kid friendly and great snacks to take on the go. If you aren't from SW Pennsylvania you might not know about these. They are salty and sweet and really yummy. I didn't have a family/friend recipe that I could try so, a little while back, I tried allrecipes.com and one recipe came up. I thought I'd give it a go and the dough is perfect. They are fun to make with kids but, be warned - they are addictive! The following is the recipe that I use. *Recipe Note- I only use 3 pieces of pepperoni per roll and I add a bit of shredded mozzarella.

Pepperoni Rolls

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
2 Hrs 10 Min

Servings 20

Ingredients:

• 1 cup warm water (100 degrees F/40 degrees C)
• 1/2 teaspoon white sugar
• 1 (.25 ounce) package active dry yeast
• 5 cups all-purpose flour
• 3/4 cup white sugar
• 2 teaspoons salt
• 2 eggs, beaten
• 1/2 cup butter, melted
• 1 (8 ounce) package sliced pepperoni

Directions

1. Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
2. Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
4. Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
5. Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
6. Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.

Nutritional Information

Amount Per Serving Calories: 247 | Total Fat: 10.3g | Cholesterol: 45mg

Recipe Ravin' - Creamy Potato Soup

Photo Credit: Kana Okada

I made this hearty soup for the 2nd time last night. It is a must try if you like creamy soups. I would rate the skill level for this recipes as EASY.

Creamy Potato Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: Serves 6

Ingredients

• 6 slices bacon (about 6 oz.), cut into 1-inch pieces
• 1 onion, diced
• 1 clove garlic, chopped
• 1/8 teaspoon dried thyme
• 3 baking potatoes (about 2 lb. total), peeled and cut into 1/2-inch pieces
• 3 1/2 cups low-sodium chicken broth
• 1 cup sour cream
• Salt and pepper
• 2 tablespoons minced fresh chives

Preparation

1. In a large pot over medium-high heat, cook bacon, stirring occasionally, until crisp and browned, 6 to 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble.

2. Discard all but 2 Tbsp. fat and return pot to medium heat. Add onion, garlic and thyme and sauté until onion is soft, about 7 minutes. Add potatoes and broth; bring to a boil. Reduce heat to low; simmer until potatoes are tender, 12 to 15 minutes. Working in batches, process in blender with sour cream until smooth. Season with salt and pepper.

3. Ladle soup into bowls and top with chives and bacon.

Nutritional Information

Calories:

275

Fat:

13g (sat 7g)

Protein:

10g

Carbohydrate:

29g

Fiber:

4g

Cholesterol:

42mg

Sodium:

877mg

All You, NOVEMBER 2009

Mamas New Shoes Recipe Notes- I don't have a blender (long story) so I used a mini food processor and it works just fine. I also used more than a cup of sour cream. I eyeballed it and I would say I used an extra 1/3 cup. I also added cheddar cheese for garnish. Why not, right?

This is a rather inexpensive meal that heats up well for leftovers. Here are printable coupons for Kraft cheese and Breakstone sour cream. (Thanks for the coupons, Saving with Shellie)