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

Free Printable Freezer Inventory Chart

Ever since I started cooking ahead and keeping sides and meals in my freezer, I've kept a freezer inventory chart.  However, this was just a sheet of notebook paper, hastily ripped out of a binder and quickly scribbled on.  

In each row, I'd write down the item I had made and then make a tally for each serving that I threw into the freezer.  Yikes!  It got ugly towards the end when all of the tally lines were cross-marked and smooshed onto the line again and again, with the tallies getting closer and closer to the titles of the dishes as I added more and more tally marks.  You see, I was avoiding "making" another inventory chart out of notebook paper.

So I created a pretty Freezer Inventory Chart.  Something that would actually look nice as it adorned my refrigerator or the inside of my cupboard door.  It is going to be very nice to have it on a nicer, more organized paper!

I wanted you to be able to try it out as well, so I made it a complimentary printable...I think!  The more I work with this blog and experiment with and try new things, I realize how little I know about the behind-the-scenes working of websites.  Who knew just how difficult it would be to create a printable document!?!

If you wouldn't mind, if you try printing the Inventory Chart, please let me know how it goes in the comments.  I'm learning, and I'm having fun learning, but in the end, I want this to be a frustration-free place for you, the readers. 

How do you keep track of your freezer meals?  Any favorite recipes?

FREE Printable Freezer Inventory Chart

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.

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!

Simple Yellow Rice

I adore Yellow Rice.  It's unique as it has seasonings--unlike white rice, yet can be used with so many different dishes.  For instance, I like to serve yellow rice at the bottom of a bowl of Chili.  Sort of like a surprise to dip into.  Or on the side of potatoes, salad, or steamed broccoli.  Oooh!  Or tucked into a burrito or quesadilla.

The thing that I do not adore about Yellow Rice would be the cost.  It's about $1.50 a box which gets you about 1.5 cups of cooked rice.  After searching and searching, I finally decided to take the ingredients of what sort of looked right to me from several online recipes, and give it my own flare.  In the end, I created my own recipe.  This recipe costs me about $.50, and I get over 3 cups of rice.  PLUS, I know that the ingredients are fresh.

I use my pressure cooker for its lightning fast abilities, however, if you don't have one, just follow the steps until the lid is locked on the pressure cooker and simmer until the water is absorbed and rice is tender in a large saucepan instead.

So, here is my recipe for Yellow Rice.  Simple, quick, and an affordable price.

1 1/2 TBS vegetable oil
1 small yellow onion, finely chopped (about 3/4 C)
2 cloves fresh, minced garlic (I use the kind in the jar)
1 1/2 C white rice
3/4 tsp turmeric
3/4 tsp salt
1 extra large vegetable bouillon cube
2 1/4 C water

1. Pour the oil into a pressure cooker (or large saucepan) with the lid off.  Saute the onion and garlic on medium heat until translucent--2-3 minutes.

2.  Break the bouillon cube into smaller pieces, and drop into the water in a measuring cup.  Set aside to allow it to dissolve and soften a little.

3.  Add the rice to the pot.  Stir to coat.  Cook until the rice begins to brown slightly--about 4-5 minutes.  Add the salt and turmeric, and stir to coat.

4.  Add the water and bouillon cube, stirring about 1 minute to allow the cube to dissolve even more.

5.  Place the lid on the pressure cooker and lock, turn the heat up to high to bring cooker to high pressure.  Maintain high pressure for 3 minutes.  I have an electric stove, and a "jiggle top" pressure cooker.  Once it reaches high pressure, I have to lower the heat considerably, and I find that a pretty gentle rocking cooks the rice perfectly.  Easy does it on my stove!

6.  Remove from heat, allow the pressure cooker to come down for natural pressure release.  Once the pressure releases fully, carefully unlock and remove the lid (tipping away from yourself), fluff rice or scoop into a bowl and serve warm.

NOTE:  If using a saucepan, add the lid in step 5, and allow rice to simmer until the water is absorbed and rice is tender in a large saucepan.  Fluff and serve.

Home Canned Cupboard and Personal Peach Crisp Recipe

Well, I suppose I have to admit that there are other things in this cupboard, but this side is completely MY canned food. It goes back 5 jars, and all double stacked. Ahhh...what a beautiful sight!




From left to right, top: blackberry jam from gleaned berries we picked on public property, more blackberry jam, Squash Dill Relish, Squash Dill Relish.

From left to right, bottom: pineapple from $1 pineapples, Squash Dill Relish, Peach Pie Filling, Squash Dill Relish.

I had about 1/2 Cup of the Preach Pie Filling that wouldn't fit into a jar, so I made a tiny personal Peach Crisp with it in a ramekin. It was beautiful and delicious!!  Next year I will definitely go and pick a box of peaches just to make more of this recipe.

What's filling up YOUR home-canned cupboard these days?

*****

Personal Peach Crisp Recipe

1/2 Cup Peach Pie Filling

1 1/2 TBS Flour

1 1/2  Old Fashioned Oats

2 TBS Brown Sugar
1 TBS Butter
Pinch salt
Pinch Cinnamon

Preheat oven to 400o.

In a small bowl, combine dry ingredients.  Using a pastry cutter or fork, cut in butter until the mixture forms large crumbs and butter is incorporated throughout.

Pour peach pie filling into oven-safe ramekin.  Pour the topping mixture on top, perhaps needing to pack it down slightly.

Place ramekin on a small baking sheet in case of spilling.  Bake about 20-25 minutes, until topping is slightly browned, and pie filling is bubbling a little.  Let cool as long as you have patience for, then dig in!