Crock Pot Cheesy Potato Soup

Cheesy Potato Soup is a regular menu item in our family. It is Little Gal's absolute favorite dish that I make, and everyone else enjoys it too, so when I want something crowd-pleasing and simple to make for dinner, I make this.

It is also very easy to turn it into a *dairy-free dish.  When I make it dairy-free, I usually leave a bowl of grated cheese on the side for those who wish to have a little.

This makes quite a bit for our family of four, so I often throw the leftovers in the freezer for a freezer meal for another night.  This soup freezes really well and maintains its consistency once it has been reheated.  I love a two for one!

I hope you enjoy!


Crock Pot Cheesy Potato Soup

Ingredients:

8 Medium-large potatoes, chopped
4 carrots, chopped
4 stalks celery, chopped
1 1/2 tsp salt
1/2-1 tsp black pepper
2 TBS Worcestershire sauce
5-6 Cups water
3 TBS flour
1 can evaporated milk
2 cups shredded cheese (we use a monterrey and cheddar blend)


1.  In a crockpot (mine is a 6 Qt), combine the potatoes, carrots, celery, salt, pepper, Worcestershire sauce and water.  Place the lid on and cook on low for 8-10 hours, or high for 4-6, depending on how much time you have.

2.  Forty-five minutes before serving, pour the milk into a bowl.  Slowly whisk the flour into the milk until smooth.  If it's not smooth here, you'll have unsightly chunks in your soup, so don't skimp on the whisking here!

3.  Pour the milk mixture into the crock, then add in the cheese.  Stir to combine, then replace the lid.  Let the soup continue to cook about 45 minutes, until cheese is melted.

4.  Serve hot with bread, crackers or salad.

*If you wish to make this dairy-free, replace the evaporated milk with a dairy-free milk, omit the cheese, and use a vegan Worcestershire sauce.  If you don't have a vegan sauce, you can try using soy sauce, steak sauce, or making your own.  You can also leave it out, it just makes it extra yummy!

Crock Pot Cheesy Potato Soup Recipe Printable

How to Make Hint of Cinnamon Kettle Corn

My kiddos and I LOVE Kettle Corn!  There's something tasty about that salty, sweet, crunch.  However, as usual, I don't like paying an arm and a leg (within proportion to the cost of a bag of Kettle Corn, of course) for something that I can easily make myself.  When this cool fall weather was calling for a salty and sweet popcorn snack, caramel corn sounded like too much work and too much sugar.  Regular popcorn didn't satisfy the sweet.   Kettle Corn was the solution!

It's very inexpensive to make, takes less than 10 minutes, and most people like popcorn.  It's also Dairy Free, Vegan, Soy Free and Gluten Free, so you can easily share it with a class or crowd of people without worrying about dietary needs.  We'll be taking Halloween treat sacks filled with this Kettle Corn to swim class to share.  Note:  Cross-Contamination might be a concern for those who are more affected by gluten intolerance than others.

I plan on making several different batches of this for my husband to take to work on Halloween, and I will share with you the different variations I'll be preparing.  Through photos.  Sorry you can't taste!

This Kettle Corn doesn't require anything more than a large saucepan (mine is a 4 quart pan.  I wouldn't go smaller than that), the ingredients listed below, and a large cookie sheet.  It makes for quick preparation and a quick clean-up.

1/4 Cup Vegetable Oil
1/4 Heaping Cup White Sugar
1/2 Cup Popcorn Kernels
1/4 tsp Salt
1/2 tsp Ground Cinnamon

1.  In a large saucepan (4 qt.), heat the oil on medium-high (though closer to the medium side) with three kernels of corn.  Put the lid on.

2.  In the meantime, measure out the sugar, and stir together the cinnamon and salt to make a cinnamon-salt mixture.  Also, pull out your cookie sheet.  Set aside.

3.  After the three kernels pop, leave the lid on and wait 1 minute.  Using a large spoon, pull the three popped kernels out, then quickly stir in the sugar until pretty well combined.  Pour in the rest of the 1/2 Cup of kernels, and cover the pan with a lid again.  Shake the pan (move the pan back and forth over the burner quickly) so all the kernels can be coated with the sugar and oil.

4.  Let the kernels sit for about 15 seconds, then shake again.  Continue letting them sit for about 15 seconds and then shake for a few seconds until you hear kernels beginning to pop.

5.  Once the kernels begin popping, shake for a few seconds, then let the pan sit for a few seconds.  Continue shaking then resting until the popping slows down to one popping every one to two seconds.

6.  REMOVE FROM HEAT IMMEDIATELY!!  Carefully (watch out for any popping stragglers) tilt the pan away from you (and anyone else) and lift the lid.  Pour the corn out onto the cookie sheet and use the spoon to spread across the sheet.

7.  Once the Kettle Corn is spread over the cookie sheet, sprinkle the cinnamon-salt over the kettle corn.  Using either a spoon or your hands, toss to coat with the cinnamon-salt.  While tossing, pick out un-popped kernels.  They tend to stick to the caramelized popcorn instead of settling to the bottom.

8.  Allow to sit until cool enough to eat.  Store leftovers in an airtight container (or ziplock).

PRINTABLE Hint of Cinnamon Kettle Corn Recipe

Silver Dollar Pancakes: Great Secondary Use for a Cookie Dough Scoop

When you were a child, did you ever want your mom or dad to make you a really teeny, tiny, pancake?  I did!  If that batter dripped the tiniest bit, I wanted that little pancake.  

It turns out that my children also love teeny, tiny, pancakes.  Inspiration came a few months ago when I told my Little Gal that I would be making pancakes for breakfast.  Just as I opened the baking drawer, she asked, "Can you make them really small, mommy?"

My hand passed the Cookie Scoop on its way to the measuring cups, and just as I was thinking what a mess, how not uniform, and how drippy it would be (I was about to say, "Not this time"), my eyes went back to the cookie scoop.

"Sure, we can have little pancakes!"

I made my batter as usual, but scooped with my cookie scoop instead of with my 1/4 Cup measuring cup.

They are almost perfectly uniform and they are just the size of the silver dollar pancakes you can order at restaurants.  My kids love them, and I love having a simple way to make them happy!

Of course, if you want to try a new pancake recipe but want that same little plate stacked high with three large pancakes, try the recipe below, but scoop with a 1/4 Cup measuring cup.

This recipe that I've developed is the best medium that I can find that suits everyone in our family.  They won't go for 100% whole wheat, but they'll go for 66%, so I'll take it!  

Ingredients:
1 Cup Whole Wheat Flour
1/2 Cup All Purpose Flour
1 TBS Slightly Heaped Baking Powder
2 TBS Raw Sugar (or regular white sugar)
3/4 tsp Salt
1 Cup Plain Almond or Non-Dairy Milk
1 Scant TBS Apple Cider Vinegar
1 TBS Ground Flax
1/2 C Water
1 TBS Vegetable Oil
1 tsp Vanilla Extract

1.  In a medium bowl, mix the flours, baking powder, sugar, and salt.

2.  Pour milk into a glass measuring cup.  Add vinegar and mix until bubbly.  Add flax, and mix again until bubbly.

3.  Add the milk mixture, water, oil, and vanilla to the flour mixture, and whisk until combined.

4.  Let the batter sit 5-10 minutes so that science can get to work on it and you can heat your griddle over a medium low flame.

5.  Grease griddle (or use nonstick), and use your cookie scoop (or a 1/4 Cup measuring cup) to pour the batter on.  Cook until you see bubbles forming in the batter, and a peak underneath shows that they are golden brown.  Flip, and cook until golden brown.

6.  Place on a cooling rack for 2-3 minutes to allow the pancakes to continue cooking a bit until they cool, without sweating. Serve with jam, fruit butter, fruit, or syrup.

Crockpot Vegetable Barley Soup

I used to think people were a little TOO in love with their crockpots. Yes, they're nice, yes, they're convenient, but why on earth would anybody use one seven days a week, have more than one, or go crazy any time a discovery was made of a new food that could be cooked in a crockpot?

Well, last week our kids started swim lessons, Little Gal started dance class, and we started a home school group. This means that Monday through Thursday, we leave in the early afternoon and we are home anywhere from 5:15-6:15.  Do you see where I'm going with this???

On Monday, I was thinking it would be nice to dust off my crockpot and use it every once in awhile. By Thursday I was clawing through the internet, looking for as many crockpot recipes as I could find that would fit our dietary style. By Sunday, I decided I needed to get a second crockpot (I have one of those huge 6 quart ones) that could be used for smaller meals and sides. Today, I'm looking for a cookbook and trying to figure out every last thing that can be thrown into the crockpot.

Yes, today I love my crockpot!

I say this humbly: I didn't "get" it! Also, these crockpot people aren't crazy, they're awesome!  Thank you, Crockpot People, for figuring out how to make hot chocolate, bread, and dessert in a crockpot!

Our first crockpot meal was this Crockpot Roasted Potatoes recipe.  I don't usually eat butter, but I wanted to make it as written the first time.  Also, my family enjoys butter very much.  They were delicious!!  I'll probably use Olive Oil in a smaller amount next time.  The seasoning was fabulous.

Last night, I made this a scrumptious Vegetable Barley Soup.  I used THIS RECIPE as my guide, but changed several things according to what I had on hand and what would suit my family.  Next time--there will definitely be a next time--I'm going to put 1.25 cups dried white beans in (maybe pre-soaked?) instead of canned.  All in all, it was very inexpensive meal and left a very substantial amount which I'll be throwing in my freezer for another night.  The whole pot was probably roughly $2.50, so $1.25 per meal.  I'll take it!  

The best part about this soup, aside from it being healthy and filling, was that my kids ate it up!  They said they liked it, and there were zero complaints.  Little Gal will dutifully eat, but she will often complain and is quite picky.  It's a little difficult to be patient sometimes.  I figure it's payback for my picky palate as a child.  Sorry, mom!  Also, my husband kept telling me how filling and good it was, and how much he liked barley.

I hope you try this healthy, filling, inexpensive, Crockpot Vegetable Barley Soup!  It's a perfect soup for fall.

Ingredients:

8 Cups Water

3 Extra Large Vegetable Bouillon Cubes

1 Scant Cup Uncooked Pearl Barley

1 Onion, Chopped

3 Celery Stocks, Chopped

3 Carrots, Chopped

4 Large Red Potatoes, Chopped (I'm sure you could use any)

3/4 Cup *Pasta Sauce, Tomato Sauce, Chopped Tomatoes, or Canned Diced Tomatoes 

1 Can White or Navy Beans, Drained

3 Bay Leaves, discard just before serving

1 tsp Salt

1 tsp Sugar

1 tsp Garlic Powder, Granulated

1/4 tsp Ground Pepper

2 tsp Dried Parsley

1 tsp Curry Powder

1 tsp Paprika

2 tsp Worcestershire Sauce

Throw everything--as called for--into the crockpot.  Cook on Low for eight hours.  Remove Bay leaves when cooking is complete.  You may need or want to add more water if it gets too thick.  Serve warm with a crust of bread or homemade rolls.

*It just needs a hint of tomato. I had some leftover Garlic-Basil Tomato Sauce, and it worked great!

How to Make Popcorn in a Pot

We love popcorn in our house!  It's a very inexpensive snack, there are lots of healthy options, and it stores easily.  We used to go through lots of microwave popcorn, but three things happened.  Firstly, I really started to think about all the gunk that's in that little bag and I didn't want it going into my kid's tummies.  Secondly, when we moved the last time, we didn't move into a place that had a microwave and we've never purchased one.  Thirdly, it became too expensive for a few bags of popcorn in a small box and the Costco boxes were never eaten all the way, which was wasteful.  The kernels ended up being much cheaper, easier to use, and easier to store.

To remedy our microwaveless state, to keep more money in our pockets, and to enjoy a healthier snack, I now make it on the stove top.  It really doesn't take much more time than it would in a microwave and you don't need a special air popper or stove top popper (each of these take up a lot of space) to make it.  Just a solid, large saucepan that you probably already have.  I hope you pop some up and enjoy!

Ingredients:

1-2 TBS Vegetable Oil (I don't use Olive Oil, it seems to burn)
1/2 Cup Popcorn Kernels

Optional Toppings: Salt, Butter, Pepper and Olive Oil drizzled over, Paprika, Cinnamon Sugar, Sugar, Nutritional Yeast, Garlic and Chili powder, etc., etc., etc.

1.  Place a large, heavy pot on the stove and turn the heat to medium high, but closer to the medium side.  Pour the oil in the bottom, and tilt the pan a bit to get the oil to cover the bottom of the pan.  

2.  Allow the pan to sit on the heat, with the lid on, for about 3 minutes to get heated, but watch the oil so it doesn't burn.

3.  Carefully lift the lid and quickly dump the kernels into the pan and cover.  I've only ever had one pop up a bit, but it's a good idea to use caution.

4.  With the lid on, shake the pan back and forth a few times to allow the oil to coat the kernels.

5.  Center the pan over the burner, keep the lid on, and put the heat at medium.  The kernels should begin popping soon.  

6.  Listen for the popping, and take the pan off the heat once the popping slows to one kernel every 3 or so seconds.  Leave the lid on!  Let sit 1-2 minutes.

7.  Pull out a large bowl.  If you aren't going to add any more oil/butter, then sprinkle your bowl with some seasonings to help it stick.  

8.  Take the lid off the pot, and pour the popcorn slowly into the bowl, and shake salt/seasonings on at the same time with the other hand.  I find this helps the salt to stick, so I don't need to add more oil or butter.  Toss a little and enjoy your popcorn!

Note:  I use this same method without oil when I make it for myself.  Totally works!

From Plain Mayonaise to Jazzed Mayo, I Give You: Seasoned Mayo Sandwich Spread

I'm not a big Mayo person.  I'll have a little on one side of my sandwich.  I'm more of a dijon mustard kind of person.  HOWEVER, I was intrigued when I started seeing specialty mayonaise on the shelves.  I've been seasoning my mayo for over a year now, and I don't think I'll ever stop.  There are so many options for seasonings, as well as options for where to spread it!

This works with any type of mayonaise, whether it's regular or a non-dairy variety.  I personally love Veganaise.  Not too sure how it would turn out for Miracle Whip, but hey!  If you're curious, give it a try, or use a different variety of seasonings.  Maybe more of a ranch flavor?

And just in case you're wondering, the spices don't make this spread too spicy hot.  It's just a spread, so you absolutely notice the flavor and a tiny kick, but it's not going to have you sweating or rosy-cheeked.

My favorite sandwich on which I enjoy this spread would be cucumber, bell pepper, black beans and lettuce, but my husband likes it with rotisserie chicken, cheddar, and lettuce.  So!  It's really your choice.  Bake or buy some yummy bread, grab some sandwich stuffers, and go for it!

Ingredients:

1/4 Cup Mayonaise

3/4 tsp Chili Powder

Heaping 1/4 tsp Paprika

1/4 tsp Granulated Garlic Powder

1/4 tsp Granulated Onion Powder

In a small bowl, measure out the mayonaise.  Add the spices, then stir until thoroughly mixed together.  Serve immediately or store in the refrigerator.

Note:  Keep in a tupperware container for easy storage and later use.