Potato Cheese Soup / Favorite Ingredients Friday..Soup Edition II

Hosted by Overwhelmed With Joy .

Go check out her site and the other great recipes and Join in, If you like...

Creamy Potato Cheese Soup

1 medium onion, chopped

2 medium carrots, coarsely grated

3/4 tsp table salt

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp dry mustard

1 pound potatoes, cut into 1/2-inch cubes

29 oz vegetable broth

1/2 cup fat-free half and half

8 oz cheddar or colby cheese

Coat a nonstick medium pot with cooking spray and set over medium heat. Cook onions until they just begin to color. Add carrots, salt, pepper, paprika and mustard. Mix well and continue to cook until carrots begin to soften.

Add potatoes, broth and half-and-half. Increase heat and bring to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 20 minutes. Add cheese and stir to melt; puree in batches in a blender.

Serve with toasted bread, croutons or crackers..

Crock Pot Green Bean Casserole / Slow Cooker Thursday

Slow-Cooker Thursday is hosted by Sandra at Family Corners. Stop by her blog to see more delicious recipes, and JOIN in , if you like.

Ingredients:
28 oz. pkg. frozen cut green beans
1 onion, chopped
1 cup roasted red bell pepper strips, chopped
1/4 tsp. salt
1/8 tsp. pepper
10 oz. container Alfredo cheese sauce
2.5 oz. can french fried onions

Directions:

Combine all ingredients except half of the french fried onions in a 4-6 quart slow cooker. Cover crockpot and cook on high for 3-4 hours, stirring after 1 hour. Just before serving, heat remaining french fried onions in a small skillet over medium heat for 2-3 minutes, stirring constantly. Stir casserole and sprinkle with heated onions. 10 1/2 cup servings

Paula Deen's Corn Casserole / Favorite Ingredients Friday

This is for Favorite Ingredients Friday, graciously hosted by Overwhelmed With Joy!

Go check out the other recipes too and join in ,if you like. See her blog for details..

Corn Casserole

From Paula Deen, “Paula’s Home Cooking,” Food Network

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheese

Preheat oven to 350 degrees F.
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9-by-13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve

I will be making this for Thanksgiving! YUMMY!

Chicken 'n Dumplings/ Slow-Cooker Thursday

4 boneless skinless chicken breasts, cut in small chunks

2 cans condensed cream of chicken soup

1/4 cup onion, finely diced

2 cups water

2 10 oz packages refrigerated biscuits

1 chicken bouillon cube
salt and pepper

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.Join in Slow-Cooker Thursday ,hosted by Sandra at Family Corner. Be sure to check out all the good recipes..