CHEESE CRISPS

1 stick butter, softened
1 cup sharp cheddar cheese (4oz)
1 cup flour
1 cup rice krispies cereal

OPTIONAL BUT I LIKE THE EXTRA KICK
1/4 tsp cayenne pepper
1/4 tsp garlic powder
4-8 shakes of tabasco

Whip together butter, cheese and optional seasonings until smooth and well incorporated.

Mix in the flour and cereal. (This is easiest to mix with your hands)

Shape into 1-1.5 inch balls and place on parchment paper lined baking sheet.

Using a glass dipped in water, smash them very thin.

Bake for 13-15 minutes at 375 degrees.

Immediately move to cooling rack.

Let cool completely to crisp up.

I get 20 final crips using my medium cookie scoop. and 15 minutes was perfect on my air bake pans.

*the thinner the crisper

**store in an airtight container for up to 3 days.

***if they get a little soft, just bake at 375 degrees for five minutes to re-crisp

5 STAR SLOW COOKER BEEF STEW

Yield: 6 servings

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon ground black pepper

1 ½ cups beef broth

4 medium carrots, sliced

3 medium potatoes, diced

1 medium onion, chopped

1 stalk celery, chopped

1 teaspoon Worcestershire sauce

1 teaspoon ground paprika

1 clove garlic, minced

1 large bay leaf

Directions

Gather ingredients.

Place meat in slow cooker.

Mix flour, salt, and pepper together in a small bowl. Pour over meat, and stir until meat is coated.

Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leave; stir to combine.

Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.

Serve hot and enjoy!

DINTY MOORE BEEF STEW KOPY KAT

2 lbs. beef stew meat

2 whole carrots, peeled and sliced

3 russet potatoes, peeled, quartered, and sliced into small wedges

1 medium onion, diced

2 garlic cloves, minced

4 cups beef stock

2 Tbsp. Worcestershire sauce

2 bay leaves

2 Tbsp. vegetable oil

Corn starch

Salt and pepper to taste

1. In a large stock pot or Dutch oven, brown meat in hot oil.

2. Add beef stock, garlic, bay leaves, onion, Worcestershire sauce, salt and pepper. Bring to a boil, and then cover and simmer 1 1/2 hours.

3. Remove bay leaves and garlic clove. Add potatoes and carrots. Cover and cook 30 to 40 minutes longer.

4. To thicken the sauce, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and 3 Tbsp. cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

SLOW COOKER---

After browning meat, add all items into crock pot.  Cook on low 8 hours then add your cornstarch slurry into crockpot an hour before eating.

TIP---

If the sauce isn’t quite thick enough, repeat step #4 until you get the desired consistency. You need to make sure to leave enough time for the corn starch to work in the sauce before adding more, however, or you could end up with a pasty mess.

GROUND BEEF CABBAGE SOUP

Yield 8 Servings

1 pound ground beef, browned

2 teaspoons kosher salt

1 teaspoon coarse ground black pepper

1 yellow onion, chopped

8 ounces tomato sauce

4 cups beef broth

4 cups cabbage, cut into 1" chunks

2 carrots, sliced

2 stalks celery, sliced

14 ounces diced tomatoes, do not drain

STOVE TOP

Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.

CROCKPOT

Cook all on low 6 hours

BONE BROTH (BEEF)

3-4 lb Beef bones

3 whole Carrots, cut in half (or 15 baby)

4 whole Celery, ribs

1 Onion, sliced in half

2 tsp smashed Garlic (or 3-4 cloves)

2 Bay Leaf

1 tsp Himalayan Pink Salt

1 Tbsp Apple Cider Vinegar

Preheat your oven to bake at 420 degrees.

Place the beef bones in a glass baking sheet, and sprinkle with salt if desired.

Roast the bones for 30 minutes, flip them to their other side, and then roast for another 20 minutes.

While the bones are roasting, prepare the vegetables for the broth.

Place the roasted bones into your Instant Pot, and then add the carrot, celery, onion, garlic, bay leaf, salt, and apple cider vinegar.

Fill the Instant Pot with filtered water until it reaches about an inch below the max fill line.

Place the lid on, and seal, and set to manual high pressure for 75 minutes.

Once the broth is finished, remove the large bones and vegetable pieces, and then strain the broth through a fine mesh strainer.

Pour the strained broth back into the Instant Pot, if using immediately after for soup, or allow to cool and freeze for future use.

Notes

This recipe makes 10 cups of broth. When using beef marrow bones, it's best to allow the broth to cool slightly, so that you can scoop the excess fat off of the top before making soup.

HAMBURGER NOODLE SOUP

1 tablespoon olive oil

1/2 of a medium sized onion diced

1 tablespoon minced garlic

1 pound lean ground beef

10 ounce can condensed tomato soup plus 1 can-ful of water

14 ounce can beef broth or about 2 cups

1 cup of corn

1 cup small pasta cooked to package directions (or uncooked*)

Brown hamburger, onions and garlic together

Stir in beef broth, tomato soup and water. 

Bring to a boil, then turn down to a simmer.

Add the corn.

Simmer about 6-8 minutes. 

Stir in cooked pasta.

*If cooking the pasta IN the soup, add with the corn and simmer until pasta is tender.

Keep in mind, the pasta will get mushy the longer it sits, which makes leftovers difficult.

Diced potatoes are a great substitution for the pasta, but will thicken your hamburger soup as it cooks.

Hamburger Veggie Soup

1 lb. ground beef

1 onion

2 minced garlic cloves

4 cups beef broth

10oz can condensed tomato soup

15oz can diced tomatoes, use the liquid

16oz frozen mixed veggies

2 tsp Worcestershire

1 tsp Italian seasoning

1 TBL ranch seasoning

2 bay leaves

Optional: 2 diced tomatoes or 1 cup small uncooked pasta

INSTANT POT

Brown beef with onion and garlic. Add the rest into the pot. If not using potato or pasta, cook on high pressure 7 minutes then quick release. If using potatoes or pasta, cook according to cooking guides.

SLOW COOKER

Brown beef with onion and garlic. Add everything to pot. Cook on low 6-8 hours. If using potatoes add them in. If using pasta, add in last hour our cook separately, put pasta into serving bowls and ladle soup over.

STOVE TOP

Brown beef with onion and garlic. Add everything in bring to boil and simmer 20 minutes.

CHICKEN GNOCCHI SOUP (OLIVE GARDEN)

Instant Pot Instructions

1 tablespoon oil 

1-1/2 lbs chicken breast cubed

1/2 cup chopped celery

1/2 cup chopped onion

1 cup carrots, matchsticks or diced

2 cups chicken broth

1 teaspoon thyme

3 cups half and half

1 package 16 oz, gnocchi

Salt and pepper to taste

2 cups fresh spinach or 2 oz frozen spinach

Parmesan cheese, optional

1. Place oil, chicken, celery, onion and carrots into your pressure cooker. Saute on high heat until meat is brown. 

2. Add broth and thyme and mix well. Place the lid onto the instant pot, seal shut and set high pressure for 4 minutes. Quick release pressure and open the lid. 

3. Set saute on high heat.  Stir in spinach, half and half, gnocchi and salt & pepper. Stirring frequently, bring to boil.  Boil for about 3 minutes or until gnocchi is done. 

4. Serve immediately and top with parmesan if desired. 

Recipe Notes 

Slow Cooker Instructions 

Add all ingredients except the half and half, gnocchi, and spinach in a slow cooker and cook on LOW for 6-8 hours. Add half and half and gnocchi and turn the slow cooker to high for an additional 30 minutes. Stir the spinach into the soup and allow to wilt, about 2-3 minutes and enjoy!

BROCCOLI CHEESE SOUP (PANERA KOPY-KAT)

CROCK POT

Place in the crock --

6 cups chopped broccoli

4 TBL butter

3/4 cup finely diced onion

3/4 c finely diced celery

3/4 cup finely diced carrots

3 tsp minced garlic

1.5 tsp black pepper

Make a slurry--

6 cups chicken broth

3/4 cup corn starch

Mix well and pour over veggies

Cook on low 6 hours

Add--

1.5 cups milk or heavy cream

6 cups of fresh grated sharp cheddar

Cook for another 30 minutes

STOVE TOP

4 tablespoons butter

1 cup yellow onion, diced small

1 cup carrots, peeled and diced small

1 celery stalks, diced small

2 cloves garlic, minced

1/2 teaspoon each of salt and pepper

1/4 cup flour
1/8 tsp nutmeg

2 cups milk

2 cups chicken stock 

2 cups broccoli florets

2 cups shredded sharp cheddar cheese (8oz)

1. Melt the butter in a soup pot on medium. Add onions carrots, celery, garlic, salt and pepper and cook until veggies are soft and fragrant, about 5 minutes.

2. Add flour and nutmeg.  Stir until veggies are coated and cook for 5 minutes to get raw flour taste out. Slowly add the milk, while whisking to avoid lumps.  Cook until slightly thickened.  Add the chicken stock and broccoli.  Cover and simmer over medium-low heat for 20-25 minutes.

3. Remove from heat and add the cheese.  Stir until cheese is melted and serve hot!

CROCK POT MEXICAN CHICKEN SOUP

1 1/2 pounds boneless/skinless chicken pieces

15.5 ounces chunky salsa

15 ounces chicken broth

8 ounces Monterey or Pepper Jack cheese

Place chicken, salsa and broth in a crock pot.

Cook on low 6 hours or high 4 hours.

Remove and shred chicken.  Return shredded chicken to the crock pot.

Add cheese.  Cook on low 2 more hours or on high 1 more hour.

Serve as is for a low carb meal.

OPTIONAL TOPPINGS

Crushed tortilla chips

Sour cream

Avocado

Cilantro

Lime wedges

BEAN WITH BACON SOUP

2 cups of dried navy, great north American or cannellini beans

10 strips of bacon, cut into tiny pieces
1 medium onion, diced
2 garlic cloves, minced
4 carrots, peeled and chopped
1 tbsp. (or more) of fresh rosemary, chopped
4 cups chicken stock
1 tbsp. tomato paste

1/4 tsp. liquid smoke (optional)
Salt and pepper, to taste

1. Soak your beans overnight covered in water. Drain the next day and set aside.

2. In a large stockpot, add bacon to the pan and cook until bacon pieces are brown and crispy. Remove and let drain on a paper towel.

3. If there's a lot of bacon grease in the pan, dump out all but 3 tbsp. of it.

4. Saute onion, garlic, and carrots in the bacon grease until vegetables start to get tender, about 5 minutes. Stir in the rosemary and cook for an addition 1 minute.

5. Gently pour in the chicken stock, drained beans and 5 strips of the bacon, crumbled. Whisk the tomato paste in until all has dispersed and incorporated into the soup. Add liquid smoke if using.

6. Bring mixture up to a boil then cover and let simmer gently for 45 minutes to an hour, stirring occasionally.

7. When the soup is ready, carefully use your immersion blender and gently pulse the bean mixture until a desired creamy texture is achieved. If you're worried about blending too much, you can always ladle out a few scoopfuls of beans, blend the soup, then add the beans back in. Really, it's all up to preference!

8. Serve hot with remaining bacon pieces on top.

GHOST CHILI

2 lbs. boneless skinless chicken breasts (about 2 half breasts), cut to 1” pieces

1 chopped onion

2 cloves minced garlic

2 (15.5oz) great northern beans, drained and rinsed

1 (15.5oz) great northern beans, with liquid to add at end

1 cup (1/2 of a 14.5 oz can) chicken broth

2 (4 oz) cans chopped green chilies

1 tsp salt

1 tsp cumin

1 tsp oregano

½ tsp black pepper

¼ tsp cayenne pepper (optional)

1 cup sour cream

½-1 cup heavy whipping cream (depending how thick you want it)

Put everything in crock pot except the can of beans with liquid, sour cream & whipping cream.

Heat on low 6-8 hours.

When ready to serve, puree the beans with the liquid from can. Add to crock pot to help thicken.

Add in the sour cream and whipping cream.

Serve with grated mozzarella if desired.

STOCK -- BEEF (CROCK POT)

3-4 lbs. beef bones

1 tablespoon apple cider vinegar

1 onions

3 carrots

3 ribs celery

A few sprigs of thyme bay leaf

Preheat oven to 450°F

Place the bones in a roasting pan and roast uncovered for 30 minutes.

Transfer the bones to the slow cooker.

Rough chop and add the veggies, thyme and bay leaf.

Add enough water to cover the bones.

Add apple cider vinegar.

Cook on low for 8-24 hours.

Remove all vegetables and bones, and put broth through a strainer.

Refrigerate overnight.

The fat will have solidified by the next day; remove it and discard or reserve for another use. Discard thyme and bay leaf. Refrigerate broth and use within a few days or freeze.

STOCK -- CHICKEN OR TURKEY

Chicken or Turkey Carcass

Celery

Carrots

Parsley

1 tsp. seasoning salt

½ tsp black pepper

3 bay leaves

Thyme

Cover with water, bring to a boil, then simmer 6-8 hours. Freeze in ice cube trays for easy use.

Slow Cooker Chicken Broth Recipe Equipment Slow Cooker – I use and love this one! Ingredients 3 lbs chicken pieces (carcass, including necks and backs) 1 leek, cut into several pieces (optional) 1 large onion quartered (optional) 2 carrots, peeled and cut in half (optional) 2 ribs celery, cut in half (optional) 2 bay leaves (optional) 10 sprigs parsley (optional) filtered water 1 tablespoon apple cider vinegar Place the bones, in the slow cooker. Add the vegetables, bay leaves and add enough water so the bones are completely covered. Usually between 8 to 12 cups for me. Add apple cider vinegar. Cook on low for 10-12 hours. Remove all vegetables and bones and put broth through a strainer. Refrigerate overnight. The fat will have solidified at the top by the next day. Remove fat and discard or reserve for another use. Refrigerate broth and use within a few days or freeze.

MEATBALL MINESTRONE SOUP (CROCK POT)

3 (14.5 ounce) cans Italian Style Stewed Tomatoes

1 (8 ounce) can tomato sauce

4 C beef broth

1 1/2 C carrots, sliced
1/2 C onion, chopped

1 C green beans, fresh or frozen

1 t basil, dried

1 t oregano, dried

1 t thyme, dried

1 (15 ounce) can Kidney Beans

1 (15 ounce) can Garbanzo Beans

6 C (about 1 1/2 pounds) Italian Meatballs, fully cooked

Cook on low 6-8 hours

Add -- 1 (10 ounce) can tomato soup

When ready to eat cook according to directions on box; 1 (16 ounce) box Ditalini Pasta, or Elbow Macaroni

To Serve:

Put cooked pasta in bowl, cover with soup, top with Parmesan Cheese

MEAT LOVERS CHILI -- NO BEANS!!!

2 pounds beef stew meat (frozen is fine)

10 ounces smoked andouille sausage, sliced

1 (14-ounce) can diced tomatoes (whole can)

4oz. onion, peeled and FINELY diced (about 1 onion)

2 tsp garlic powder (or 4 cloves garlic, minced)

1 tablespoon cumin

2 tablespoons chili powder

1 teaspoon kosher salt

2 cups beef broth

Use a 6-quart slow cooker, plop everything in and stir. Cover, and cook on low for 8 to 10 hours. For chili, the longer the better, in my opinion -- get the flavors to really meld together and provide the meat an opportunity to fall apart.

Serve with your favorite toppings.

We loved this but it would also be good with beans.  Just sayin’!

DEBDOOZIE'S BLUE RIBBON CHILI

2 pounds ground beef

1/2 cup onion, chopped

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

29oz can tomato sauce

16 pace picante sauce (medium or hot)(only use pace!)

4 tablespoons chili seasoning mix (2 1 oz envelopes)  (I use McCormick’s original)(if you can get your hands on it use  or Williams Original)

1 (15 ounce) can light red kidney beans

1 (15 ounce) can dark red kidney beans


1.   In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

2.   Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour. I usually put in crockpot all day!

RESTAURANT QUALITY TOMATO SOUP (CROCK POT)

Makes 10 cups (8 cups soup base + 2 cups cream)

--3 lbs of vine-ripened tomatoes (or sub 2 28oz cans whole tomatoes)

--1 med onion, chopped (4 ounces)

--2 cups tomato juice

--1 cup apple juice (or sub cooking sherry)

--3 T granulated white sugar

--1 tsp chicken base or 1 chicken bouillon cube

--2 T chopped fresh basil

to add later:

--2 cups heavy cream

--salt (jonny’s ½ tsp)

--pepper (1 tsp)

optional:

sour cream and/or Parmesan cheese for garnish

The Directions:

Use a 5-6 quart crockpot for this soup.

Wash all of your tomatoes, and cut them in quarters. Nope, we're not going to peel the tomatoes, yay! To save your counter top from tomato gook, put your cutting board on a cookie sheet with sides. The juice will then stay inside the cookie sheet.

Put all the tomatoes, onion, tomato juice, apple juice, bouillon, sugar and basil in your crockpot. Stir.

Cover and cook on low for 6-8 hours.

If you'd like your soup to have chunks, go ahead and stir in the cream. If you'd prefer a chunk-free soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional blender. Then stir in the heavy cream.

I like to strain my soup as well to get rid of seeds and make it velvety smooth!

Freezer instructions: I blend and strain mine than freeze in ziplock freezer bags before adding cream. Then I just heat the soup base and add cream and eat.

PRIME RIB SOUP

3-4 Ribs

2 Cups Beef Stock

1-2 Peeled and diced potato

8oz. Sliced Mushrooms

Place ribs in a large pot and cover with water.  Bring to a boil; reduce heat to medium-low, cover and simmer until meat is falling of bones (about 2-3 hours).

Remove and allow to cool to touch.  Trim meat from ribs and cut into bite sized pieces.

Place homemade stock in separate container and refrigerate until fat congeals.

Remove fat and pour the beef stock into homemade stock, along with meat, potato, mushroom, (can add carrots and celery also).

Bring to boil; reduce heat to medium-low, cover and simmer until veggies are tender, about 20 minutes.

HAM & POTATO SOUP

4 cups peeled diced potatoes

1/3 cup celery

1/3 cup onion

1 cup diced cooked ham

3 cups chicken stock

½ tsp salt or to taste

1 tsp pepper

5 TBL butter

5 TBL flour

2 cups milk

8 oz cream cheese or 1lb. velveeta, room temp and cubed

Put stock, potatoes, celery, onion and ham in pot.  Bring to a boil then simmer 15-20 minutes until potatoes are tender.

While veggies and ham are simmering make a roux in a separate sauce pan with the butter and flour.

Stir until thick.

Slowly whisk in milk to the roux.

Cook about 5 minutes until thick.

Stir the milk mixture and spices into the veggies.

Add in the cheese of choice and stir until melted.