Posts Tagged Food

Mexican Chili

Adapted from

It’s wintertime, and that means snow snow snow. We seem to have gotten a lot more snow so far than I remember ever getting in recent years. (Can spring please hurry up and get here??!) When we’re snowed in, I always get cravings for a nice bowl of chili. It just sounds so cozy to me to have a big pot of chili simmering in the crockpot all day. So this dish definitely hit the spot during a recent Saturday snowstorm.

I decided to call this dish Mexican Chili because it has a lot of Mexican ingredients, but as it turns out, the flavors of the dish are not overly Mexican. This tastes like a traditional chili, but the combination of ingredients are great. It’s not too spicy, but there is a little bit of kick. If you like your chili spicier, you can control the heat by using medium or hot salsa and taco sauce. There are so many ways you can change this dish up a bit, you should definitely give it a try!

Mexican Chili:

1 lb. ground beef
1 cup chopped onion 
3 tbsp. chili powder
2 tsp. minced garlic
1 bay leaf
1 14.5 oz. can tomatoes with green chilies, undrained
1 15 oz. can Great Northern beans, drained
1 cup spaghetti sauce 
1 cup salsa
1/4 cup taco sauce

Brown ground beef. Set aside to cool for a minute, then place in the bottom of your crockpot. Add the rest of the ingredients, and stir to combine. Cover and cook on low for 8 hours. Enjoy!


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Creamy chicken noodle soup

Adapted from

I love chicken noodle soup, but I had never tried making my own before. I wanted to find a “go to” recipe for chicken noodle soup that was easy to make and delicious — and I found it! This soup is so good. However, it is really, really thick, as you can probably tell from the picture. I liked it that way, but next time, I’ll probably add another can of broth to thin it out a bit.


1 lb. chicken breast
2 cans chicken broth
1 can cream of chicken soup
2 stalks of celery, chopped
half of a large onion, chopped
1 cup carrots, chopped
Rosemary and parsley, to taste (or whatever seasonings you like)
8 oz. egg noodles

Place everything in the crockpot except the egg noodles. Cook on low for 7-8 hours. At end of cook time, shred the chicken. Add egg noodles; cover and cook on high for about 30 minutes.

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Cheesy potato soup

Source: 365 Days of Slow Cooking

I love soup in the winter. Whenever temperatures plummet, I get a craving for a nice, hot bowl of soup or chili. At the end of last week, we had a snowstorm that dumped about 4-5 inches on us, and it was the perfect day for this recipe! I added some crushed crackers to my bowl, which made it even better. I definitely recommend you try this recipe on a cold day!


2 lbs. red potatoes, cubed into half-inch pieces
1 cup chopped carrots
1 medium onion, chopped
3 cups chicken broth
1/2 tsp. salt
1 cup milk (I used skim)
1/4 tsp. pepper
2 cups shredded cheddar cheese (next time I will use less, maybe 1 1/2 cups)

Place potatoes, carrots, onion, broth and salt in crockpot. Cook on low for 6-8 hours. At end of cook time, stir in milk and pepper. Cover and cook on high for 15 minutes. Turn off crockpot, add cheese, and stir until melted.

Shared on Eat at Home Cooks

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Honey glazed ham



This is the second recipe I made using the 11-pound ham we bought awhile ago. Comparing this to the Cola Ham, this had a more traditional taste, in my opinion. However, Rick liked the cola ham better, saying that the texture in this honey glazed ham was a little off. Personally, I really liked both of them! But if I had to pick one, I’d pick this honey glazed ham, simply because it tasted like what ham is “supposed” to taste like.


3-4 pounds fully cooked ham (mine was about 2 pounds, but I kept all the other measurements the same)
1 can Sprite, 7-Up, Sierra Mist, etc.
1/4 cup honey
1/2 tsp. dry mustard
1/2 tsp. ground cloves
1/4 tsp. ground cinnamon

Place ham and soda into crockpot. Cook on low 6 to 8 hours or 3 to 4 hours on high.

About 30 minutes before serving, combine honey and seasonings and mix with 3 tablespoons liquid from bottom of crockpot. Spread glaze over ham and continue cooking for 30 minutes. Let ham stand for 15 minutes before slicing.

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Steak with mushrooms


I don’t remember where I found this recipe, so if it’s yours, please let me know so I can give you credit.

I saved this recipe awhile ago and thought it sounded good to try sometime. Rick and I both love mushrooms — people seem to either love them or hate them, but we love them!

I’ve never cooked steak in a crockpot before, and was a little nervous about how it would turn out, but it turned out really well! It didn’t taste like a traditional steak — Rick said it tasted like a mixture between a roast and a steak. The mushrooms added a great flavor as well.


1 lb. boneless beef round steak, cut 1-inch think
1 medium onion, sliced
2 4 oz. cans of whole mushrooms, drained
12 oz. jar beef gravy
1/4 cup red wine or apple juice

Place the onions at the bottom of the crockpot, and place mushrooms on top. Lay steak on top. In a small bowl, combine gravy and wine or apple juice, and pour mixture over steaks. Cover and cook on low for 8-10 hours.

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Chocolate-stuffed French Toast


Friday was Rick’s birthday, so I wanted to surprise him with a special brunch on Saturday morning. I was going through one of my cookbooks and thought this french toast looked so good! I had to make it, and it turned out fairly well. It didn’t taste like your traditional French toast, but it was interesting, and there was just the right amount of chocolate!

Note: You will need a large crockpot for this, big enough to fit a 2-quart baking dish inside!


6 slices day-old bread (I used homemade)
1/2 cup semi-sweet chocolate chips, divided
6 eggs
3 cups half and half
2/3 cup sugar
1 tsp. vanilla
1/4 teaspoon salt

1. Generously butter a 2-quart baking dish that fits inside your crockpot. Arrange 2 slices of bread a the bottom. Sprinkle with 1/4 cup chocolate chips. Add 2 more bread slices, and top with remaining 1/4 cup chocolate chips. Top with remaining 2 bread slices.

2. Beat eggs in a  large bowl. Stir in half and half, sugar, vanilla and salt. Pour egg mixture over bread layers. Press bread into liquid. Set aside 10 minutes or until bread has absorbed liquid. Cover dish with buttered foil, butter-side down.

P61904053. Pour 1 inch hot water into crockpot. Add baking dish. Cover and cook on high for 3-4 hours or until toothpick inserted into center comes out clean. Remove dish and let stand 10 minutes to firm up.

Top with maple syrup and enjoy!

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Vegetable Beef Soup


Today is a good day for soup, since Rick and I are snowed in! Rick’s work got cancelled, and I tried to make it to work, but the roads were absolutely horrible. I got 10 miles down the road and couldn’t make it any further, so I turned around and came home. A nice, hot bowl of soup sounded perfect right about then!


1 lb. beef for stew, cut into bite-sized pieces
1 can corn, undrained
1 can green beans, drained
1 can carrots, undrained
1 can peas, drained
1 can slice potatoes, undrained
1 (28 ounce) can crushed tomatoes
1 package onion soup mix
pepper to taste

Dump everything in the crockpot and stir to combine. Cook on low for 8 hours. Makes about 8 servings, maybe less depending how hungry you are.

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