Monday, December 28, 2015


Slow Cooker Loaded Potato Soup Recipe

Yield: 8 servings
Prep Time:30 minutes
Cook Time:4 hours
Total Time:4 1/2 hours


3 to 3 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 - 9 cups)
1 medium yellow onion, finely diced (1 cup)
3 (14.5 oz) cans low-sodium chicken broth (this comes to just a tiny bit under 5 1/2 cups)
1 cup evaporated milk
Salt and freshly ground black pepper, to taste
1/3 cup butter
1/3 cup all-purpose flour
1/2 cup sour cream
1 1/2 cups (6 oz) shredded cheddar cheese
9 oz bacon, cooked and diced or crumbled
4 green onions, diced


1. To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours. To check for doneness, poke a piece of potato with a knife. It if easily slides through, it is cooked.
2. Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture. Pour butter mixture into slow cooker and stir to blend.
3.If desired, mash potatoes with a potato masher to break down into smaller pieces or use an immersion blender to puree. (High recommended. Be careful when using an immersion blender. If it splatters on you it can be quite hot).
4.Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions.

This delicious recipe brought to you by Mom Spark – A Trendy Blog for Moms – Mom Blogger

Monday, December 21, 2015


Easy Spinach Dip Wreath

Easy Spinach Dip Wreath
  • Prep Time 10 min
  • Total Time 10 min
  • Servings 12


1 round uncut loaf (about 9 inches in diameter) Hawaiian or sourdough bread
1 1/2 cups spinach dip
Rosemary sprig, if desired
Miniature yellow cherry tomatoes, if desired
Cranberries, if desired
Red bell pepper pieces, if desired


  • Cut and hollow out 3-inch-wide ring on top of bread loaf to within 1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-out bread.  
  • Spoon spinach dip into hollowed-out ring. Arrange rosemary sprigs around outer edge of wreath. Decorate with cherry tomatoes and cranberries. Cut bow shape from bell pepper; place on wreath. Cover and refrigerate until serving time.
  • Tear remaining loaf of bread into bite-size pieces. Use torn bread and reserved scooped-out bread for dipping.


Christmas Tree Roll-Ups

Christmas Tree Roll-Ups
  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 64


1 package (8 oz) cream cheese, softened
1/2 cup chopped drained roasted red bell peppers (from 7.25-oz jar)
1/4 cup chopped ripe olives
1/4 cup chopped fresh basil leaves
1/4 cup shredded Parmesan cheese
4 spinach-flavor flour tortillas (8 to 10 inches in diameter)
Ripe olive pieces


  • In medium bowl, mix all ingredients except tortillas and olive pieces. Divide mixture among tortillas, spreading to edges of tortillas. Roll up tightly. Press each tortilla roll into triangle shape, using fingers. Wrap in plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
  • To serve, cut rolls into 1/2-inch slices. Place olive piece at bottom of each triangle to look like tree trunk; secure with toothpick.

Sunday, December 20, 2015


Holiday Tree-Shaped Cheese Ball

Holiday Tree-Shaped Cheese Ball
  • Prep Time 20 min
  • Total Time 4 hr 20 min
  • Servings 7


3 packages (8 ounces each) cream cheese, softened
4 cups shredded Cheddar cheese (16 ounces)
2 tablespoons basil pesto
1 tablespoon grated onion
1/4 teaspoon yellow mustard
Red pepper sauce
1/4 cup finely chopped parsley or cilantro
1/4 cup pine nuts or sliced almonds
2 tablespoons chopped red bell pepper
Piece of lemon peel, if desired
Assorted crackers, if desired


  • Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover each half; refrigerate about 4 hours or until firm enough to shape.
  • Place cheese mixtures on cookie sheet. Shape each half into cone shape to look like a pine tree.
  • If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator.
  • Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.

Saturday, December 19, 2015



1 egg
1 c. flour
1 tsp. baking powder
1 tsp. salt
1 c. milk
Mix the first four ingredients together. Then add the milk gradually until batter is smooth. Pour batter on greased hot griddle to size desired. Bake on hot griddle until tiny bubbles form around edges; flip and bake another 1-2 minutes until cooked through.
Batter thickens as it sits. If the batter becomes too thick, add a little extra milk. If too thin, add another teaspoon of flour until desired consistency. A thicker batter and a hotter griddle will make thicker pancakes; a thinner batter and a cooler griddle will allow batter to spread for thinner pancakes.
Makes about 12 small pancakes.
Servings: 12 (1 small pancake per serving)Nutrition (per serving): 54 calories, less than 1g total fat, 19.3mg cholesterol, 248.8mg sodium, 47.4mg potassium, 9g carbohydrates, less than 1g fiber, 1.1g sugar, 2.3g protein, less than 1g saturated fat, less than 1mg iron, 22mcg folate, 46.7mg phosphorus, 58.9IU Vitamin A, less than 1mcg Vitamin B12, less than 1mg Vitamin C, 10.2IU Vitamin D.

Friday, December 18, 2015


Make-Ahead Snowman Cheese Ball

Make-Ahead Snowman Cheese Ball
  • Prep Time 10 min
  • Total Time 4 hr 10 min
  • Servings 7


3 packages (8 ounces each) cream cheese, softened
4 cups shredded Cheddar cheese (16 ounces)
2 tablespoons basil pesto
1 tablespoon grated onion
1/4 teaspoon yellow mustard
2 drops red pepper sauce
1 container (4 ounces) whipped cream cheese, softened
Decorations, if desired
Assorted crackers, if desired


  • Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture.
  • Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze.
  • About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator.
  • Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store covered in refrigerator.

Wednesday, December 16, 2015



Prep Time:20 min  
Cook Time:6 hr 
Total Time:6 hr 20 min
  • 1 lb Ground Hamburger
  • ½ an Onion, Chopped (you could us more we prefer just a little bit of onion)
  • 1 Bag of Baby Carrots
  • Peeled and cubed potatoes *We used about 7 since they are the kids favorite part
  • Minced Garlic to Taste
  • 6 oz Can of Tomato Paste
  • 3 Cups of water (you could do less if you reduce the amount of potatoes)
  • 1 tsp Salt
  • ½ tsp Pepper
  • 1 tsp onion powder
  • 1 tsp Oregano
  • 1 - Brown the ground beef
  • 2 - Prep all your veggies: Peel and chop potatoes, onions, and carrots.
  • 3 - I sprayed my crock pot with a non-stick spray, you can choose to skip this step if you’d like!
  • 4 - Combine the beef, carrots, potatoes, and garlic in the crock pot
  • 5 - In a separate bowl whisk together the water, tomato paste, and seasonings
  • 6 - Pour the water mixture over the beef mixture in the crock pot and cover with a lid
  • 7 - Cook on low for 6-8 hours until done. Be sure to watch the liquid level for the potatoes to cook all the way. If it gets low before the stew is done cooking be sure to add some more!
  • 8 - Serve with bread bowls or bread
penny pincher jenny

Monday, December 14, 2015


Cracker Barrel Homemade Chicken and Dumplings

Cracker Barrel Homemade Chicken and Dumplings
Yields: 1 servings


2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup Milk, A Bit Less Than A Full Cup
2 quarts Chicken Broth
3 cups Cooked Chicken


In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

Saturday, December 12, 2015


Lazy Day Coconut Macaroons

SERVES 30  |  ACTIVE TIME 10 Min  |  TOTAL TIME 25 Min

1 (14 ounce) bag sweetened coconut flakes

7 ounces sweetened condensed milk (about 1/2 of a 14 ounce can)

Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat Mat.

In a medium bowl combine add coconut. Then pour condensed milk over top. Mix with a spoon until the coconut and milk are completely mixed and all of the milk combines with the coconut.

Use a 1 tablespoon scooper. Scoop and then press the mixture into the scooper to make sure you get a well packed scoop. Place them on the baking pan about a finger apart. They will not spread so you can place them pretty close together.

Bake until the tops are golden brown, about 14-16 minutes. If the tops are not perfectly browned but the bottoms are, you can turn the broiler on and broil until the tops are perfectly browned, about 1-3 minutes.

*Do not walk away when broiling, you can go from golden brown to crispy in a flash.

Remove from oven and allow to cool for 5 minutes, if you can wait that long.

Serve and enjoy!


Baking Pan
Silpat Baking Mat or Parchment Paper
1 tablespoon scoop

This recipe can be doubled. Simply use double the ingredients and 2 sheet pans. I bake one while I scoop the other, so the cooking time remains the same for each pan.

If your macaroons will not stay together check to see if you used sweetened condensed milk. Evaporated milk can NOT be used in this recipe.

Store in a resealable plastic bag or container, in the refrigerator.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Tuesday, December 8, 2015


I have never heard of this, but it sounds good and EASY.  I'm going to have to try it.


1 package white cake mix
1 package lemon jello, diluted in 2/3 cup hot water
4 eggs
2/3 cup vegetable oil


6 oz. frozen lemonade
2/3 c. sugar

Mix first four ingredients together and pour into greased and floured tube pan.Bake at 350°F for one hour. Boil lemonade and sugar together and pour over cake right out of the oven.Let the cake cool in pan before turning out.

Thursday, December 3, 2015


Loaf Recipe: Sugared Cranberry Tea Cake

Cranberry Tea Cake

Yields 2 loaves
  • 2 cups all-purpose flour
  • 1 1/2 cups cranberries, roughly chopped (fresh or dried)
  • 1 1/2 cups sugar
  • 1 cup buttermilk
  • 1 cup unsalted butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • powdered sugar, garnish
  1. Preheat oven to 350ยบ F and lightly grease 2 loaf pans.
  2. In a medium bowl, sift together flour, baking soda and salt, and set aside.
  3. In a large bowl or mixer, cream together the butter and sugar until lightened in color and fluffy. 4-5 minutes.
  4. Beat in egg and vanilla extract and mix well.
  5. Alternate between adding 1/3 cup of dry ingredients and 1-2 tablespoons buttermilk. Begin and end with flour mixture.
  6. Gently fold in chopped cranberries and pour batter into loaf pans.
  7. Place in oven and bake for 40-50 minutes, or until toothpick inserted in center comes out clean.
  8. Let cool, then sift powdered sugar on top and enjoy!