Friday, December 8, 2017

Loaded Potato Soup

  • 4 large potatoes, peeled and diced
  • 1 medium yellow onion, chopped
  • 1 tsp minced garlic
  • 3 10.5 oz cans Campbell's® Condensed Cream of Chicken Soup
  • 1 32 oz carton Swanson® Chicken Broth
  • salt and pepper
  1. Add 3 cans of Campbell's® Condensed Cream of Chicken Soup to a large pot. Stir together with Swanson® Chicken Broth. Start with about 20 oz of broth and add more if needed. We ended up needing the entire carton.
  2. Turn heat to medium-low and let simmer.
  3. Peel and dice potatoes. Add to the pot. Chop onion and add it as well
  4. Add 1 tsp minced garlic.
  5. Salt and pepper to taste
  6. Let simmer on low until potatoes are tender, about 1 hour.
  7. Top with crumbled bacon, green onions, sour cream, and shredded cheese.

Saturday, December 2, 2017

easy crockpot chili



1 lbs. lean ground beef (or turkey)
1/2 can of red kidney beans, rinsed (15 oz)
1/2 can crushed tomatoes (28 oz)
1/2 can of water (28 oz)
1/2 large onion, minced
1 cloves of garlic, minced or pressed
1 Tbsp chili powder
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/4 tsp cinnamon
1/4 tsp cayenne pepper (optional – depends on how spicy you want it)
2 tsp red wine vinegar
1/2 tsp worcestershire sauce
1 tsp chocolate chips or cocoa powder


Place the ground beef in the bottom of the slowcooker.
Top with all spices.
Add liquid ingredients.
Cook on high for 4 hours, medium for 6, or low for 8.
Add kidney beans and cook for another 20 minutes.

Sunday, November 5, 2017

Wild Mushroom Pizza with Caramelized Onions


  • 2 Tbsp extra-virgin olive oil, divided
  • 1 small onion, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 8 oz mixed wild mushrooms, sliced (such as shiitake, oyster, etc.)
  • 1 garlic clove, minced
  • 10 oz refrigerated pizza dough
  • cornmeal, for dusting
  • ½ cup fontina cheese, shredded
  • ½ cup taleggio cheese, shredded
  • 2 tsp fresh thyme leaves
  • truffle oil, for garnish (optional)


  1. Position oven rack in bottom third of oven (remove rack above it). Place a pizza stone on rack. Preheat oven to 500°F (or your oven's highest setting) for 1 hour.
  2. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add onion and a pinch of salt and pepper; sauté 3 minutes. Add 1 Tbsp water, cover and reduce heat to low. Cook 25 minutes or until onion is very soft, browned and caramelized, stirring occasionally. Scrape onions into a bowl; set aside.
  3. Return pan to medium-high heat; add remaining 1 Tbsp oil. Add garlic; sauté 30 seconds or until fragrant. Add mushrooms, salt and pepper, tossing to coat. Saute 3-5 minutes or until mushrooms have released their liquid and browned. Remove from heat.
  4. Shape dough into a 10-inch circle; place on a pizza peel or rimless sheet sprinkled with cornmeal. Top with cheeses, onion and mushrooms. Sprinkle with thyme. Slide onto preheated baking stone. Bake 8-9 minutes or until cheese is bubbly and crust is golden and crisp. Drizzle with truffle oil, if desired.

Monday, September 11, 2017

Beef Stew

2 tbsps of olive oil.
2 pounds of cubed beef stew meat.
2 tbsps of all purpose flour.
4 cups of water.
2 cups of beef broth.
½ tsp of salt.
½ tsp of ground black pepper.
4 cups of cubed potatoes.
2 cups of chopped carrots.
1 tsp of dried rosemary.
1 cup of fresh corn kernels.
1 cup of fresh green beans cut into 1” pieces.
1 cup of chopped turnip (optional).
2 cups of chopped fresh tomatoes (optional)


In a large pot, heat the oil and stir in the beef and flour until browned.
Pour in the water and broth and season with salt and pepper.
Bring to a boil, reduce the heat and simmer for 1 hour.
Mix in the potatoes, carrots and rosemary and simmer for 1 to 2 more hours.
Mix in the corn, green beans and simmer for 30 minutes

Sunday, September 3, 2017

Jean Harms Crock Pot Pot Roast

2# pot roast
Campbell's Golden Mushroom soup, condensed.
Lipton Onion Soup mix

I just put the roast, potatoes and veggies in the crock pot. 

Then mix together a can of Campbells Golden Mushroom soup and Lipton Onion Soup mix and pour it on top of the roast and veggies and cook it on low for ah, about six hours or so. 

On Sunday mornings I would cook it on High until just before we left for church then put it on low. 

We would drive into the garage and that aroma would just hit you in the face. By the time we got upstairs, our mouths were watering!

Sunday, August 27, 2017

Pasta all’amatriciana

Pasta all’amatriciana

  • 1 tablespoon extra virgin olive oil
  • 6 oz. guanciale (pancetta or, in a pinch, bacon will do), cut into ½-inch cubes
  • Pinch of red pepper flakes
  • ¼ cup dry white wine (optional)
  • 1 28-oz. can whole peeled San Marzano tomatoes, crushed by hand
  • Pinch of freshly ground black pepper
  • Salt
  • 1 lb. dried spaghetti or bucatini pasta
  • ¼ cup freshly grated Pecorino (or Parmesan), plus additional for serving, if desired
  1. Heat olive oil in a large skillet over medium heat. Sauté guanciale and red pepper flakes until lightly browned, 4-5 minutes.
  2. If using, add wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.
  3. Add tomatoes and bring to a simmer. Add black pepper; reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.
  4. While sauce is simmering, bring a large pot of salted water to boil. Boil pasta until just shy of al dente (1-2 minutes less than the package recommends). Using tongs, transfer cooked pasta and about ¼ cup of pasta water to sauce, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.
  5. Remove from heat and stir in cheese. Season to taste with salt and pepper and serve.

Wednesday, August 9, 2017

Amish Country Casserole


  • 1 pound ground beef
  • 12 oz. egg noodles
  • 1 (10.75 oz.) can tomato soup
  • 1 (10.75 oz.) can cream of mushroom soup
  • 3 cloves garlic, minced
  • 1/2 yellow onion, finely chopped
  • 1 cup half-and-half
  • 1/2 cup parmesan cheese, grated
  • 1/2 tablespoons Worcestershire sauce
  • 1/4 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper, to taste


  1. Preheat oven to 350º F, and bring a large pot of salted water to boil and cook pasta according to package directions, or until al dente.
  2. Cook beef in a large pan or skillet over medium-high heat for 10-12 minutes, or until browned. Drain fat, then add onion and garlic, and cook for another 5-6 minutes, or until softened and fragrant. Season generously with salt and pepper.
  3. Mix together tomato and cream of mushroom soup in a large bowl, then stir in half-and-half and Worcestershire sauce. Season with red pepper flakes and salt and pepper, then stir everything together to combine.
  4. Mix cooked noodles and ground beef and onion mixture into wet ingredients, then transfer to baking dish. Sprinkle parmesan over the top of casserole, then place baking dish in oven.
  5. Bake for 25-30 minutes, or until cheese is melted and bubbly.
  6. Remove from oven and let cool 5 minutes before serving.