Slow Cooking Thursday~~Squash Apple Soup

My mom and I had this at a craft day we went to.  I LOVE this soup!  It's perfect with left over squash from Thanksgiving.

Squash Apple Soup

4 1/2 cups cooked butternut squash mashed

1 box chicken stock

1 granny smith apple, peeled cored and chopped

2 Tablespoons minced onion

1 Tablespoon brown sugar

1/2 teaspoon ground sage

1/4 teaspoon ground ginger

Optional: curry 1/4 teaspoon or more.

Place in slow cooker, cover.  Cook on high for 2 hours. Then in a blender (carefully!!) or handheld blender puree. 

You can add heavy cream to it at the very end before serving.  But I never have.  The curry adds another depth of flavor to it.  YUM!

Slow Cooking Thursday~~Cajun-Style Chicken

We love chicken wings here.  Well we love the flavor of them here!  There just isn't a lot for your dollar when you buy chicken wings.  So I usually take the chicken wing sauce and cook boneless skinless chicken breasts in it.

Now this is S.P.I.C.Y!  You can alter it to your liking.

Cajun-Style Buffalo Chicken

5 boneless skinless chicken breasts cut into pieces

1 bottle of spicy BBQ Sauce

1/2 - 1 tsp red cayenne pepper

2 teaspoons black pepper

1/2 teaspoon granulated garlic

1/2 teaspoon onion flakes

3 tablespoons Worcestershire Sauce

4 Tablespoons chicken wing sauce

Add all ingredients except chicken mix well.  Add chicken and stir to coat.  Cover and cook on low 4-6 hours.  YUM!!

You can also do this with whole boneless skinless chicken breasts.  After they are done cooking you can shred them and put on totillas with all the fixings.

I'm hooking up with Diary of a SAHM for Slow Cooking Thursday.  Come on over and join in on the fun.

Slow Cooking

I did not have time to get on the computer yesterday, So I'm posting for both day today. Since fall is defiantly here I'm in a big soup mode! Although I hardly ever do soup in the crock pot I thought this recipe would be really good. It turned out really good.

Beef 'n' Black Bean Soup

1 lb ground beef

2 cans chicken broth

1 can diced tomatoes, do not drain

8 green onions, thinly sliced

3 medium carrots, thinly sliced

2 ribs of celery, thinly sliced

2 garlic cloves minced

1 tablespoon sugar

1 1/2 teaspoon dried basil

1/2 teaspoon salt (I omitted the salt since I used canned beans and tomatoes)

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

2 cans black beans rinsed and drained

1 1/2 cups cooked rice (I just used instant and added it towards the end of cooking)

Cook beef until done and drain. Add all ingredients to the slow cooker except for the beans and rice. Cover and cook on high for 1 hour. Add beans and rice cook for 1 hour longer.

Caramel Rolls

2 packages refrigerator biscuits

1/4 cup melted butter

1/2 cup brown sugar

1/2 teaspoon cinnamon

Mix sugar and cinnamon together. Dip individual biscuits into melted butter and then into cinnamon mixture. Place each biscuit in greased slow cooker. Cover and cook on high heat 3 hours.

This was an easy go to quick breakfast recipe. Although it would be just as easy to do this one in the oven, just place on a baking sheet and bake until biscuits are done. They were very good!!!

To see other posts visit Diary of a SAHM and Dining with Debbie for wonderful recipes.

Crock Pot Wednesday

I've been invited to participate in this. Although I do one on Thursday's it should not be a problem. I use my crockpot all the time! Many people think that just because I'm a stay at home mom I have all the time in the world to make supper. Wrong!! I wear many hats one being homeschooling mom. That takes up a lot of time. I'm sure people have many chili recipes but this one is a great go to recipe that is easy.

Simple Chili

2 pounds ground beef browned and drained
1 large onion chopped
1 can (28 oz) diced tomatoes, with liquid
2 cans (8 oz each) tomato puree
2 cans (16 oz each)with liquid use less depending on how your family likes it
1 can (4 oz) diced green chilies with liquid (optional)
1 cup water
1 teaspoon garlic minced
2 tablespoons chili powder
2 teaspoons salt (I usually leave this out because of using canned products)
1 teaspoon pepper

Mix all ingredients in slow cooker. Cover and cook on high 2-3 hours or on low 4-6 hours.

To see all the Crock Pot Wednesday posts visit Dining with Debbie.