Homestyle Ranch Dressing Mix

Since I was a young girl I have always loved salad.  I grew up on the standard iceberg dinner salad and never experienced a different type of green until I was an adult.  Nowadays my husband and I much prefer a mix of baby greens with any variety of toppings which include fruit, nuts, cheeses and grilled meat. But, there is still an occasion that I go back to my roots and want just a simple green salad made of iceberg lettuce and carrots.  To top the salad off I want ranch dressing, the good kind from a "valley" that makes every vegetable in its presence bow down for the ceremonious dipping before consumption.  It is creamy and delicious and exactly what I would describe as food from my childhood, only now I know how expensive it is and how not so good it really is for you.

Quite by accident I stumbled onto this recipe and was intrigued by how simple it was.  There was nothing in it that I couldn't pronounce and even better nothing that I wouldn't normally have in my kitchen.  I quickly mixed up a batch and then proceeded to mix up the dressing.  It is full of flavor from the onion and garlic, with a nice tang from the buttermilk and a fresh herbyness (sorry that's my word) from the parsley.  I plan on using it in many forms, all of which I will share with you, but for now it is salad dressing on my crisp cool iceberg lettuce.  Enjoy!

Ranch Dressing Mix
Recipe Source: Modified slightly from Heavenly Homemakers

**Cook's note-this recipe is easily modified!  I love to add salsa to it for taco salads and roasted garlic for a delicious dip**

**edited 12/29/11--I have found that the flavor of the dressing is best with 1/2 cup of mayo and 1/2 of sour cream and 1 cup of buttermilk.  I have changed the directions below to include this information**

4 Tablespoons dried minced onions
8 teaspoon parsley flakes
3 teaspoon salt
2 teaspoon garlic powder
1/2 tsp paprika

Mix together and store in an air tight container. I used a baggie, but next time will use a large mason jar.  You can also place all the ingredients into a food processor to make a finer powder if you wish.  Mine isn't completely smooth because of the onion but we don't mind it like that.

For dressing: Mix 2 Tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or 1/2 cup of mayo, 1/2 cup of sour cream and 1 cup of buttermilk (the second is my favorite).

For dip: Mix 2 Tablespoons dry mix with 2 cups sour cream
Mix up a few hours before serving, so the flavors all blend nicely.

Total Cost: $.89 (approximately $.19 per batch using 2 tablespoons of mix)
onions $.65
parsley $.21
salt $.01
garlic powder $.02

**Dressing Total Cost: $1.52 
2 T Ranch Mix $.19
Mayo $.45
Buttermilk $.88

**I know that some of you  (my couponing/thrifty friends) will ask why I bother when I can just get the dressings when they are free.  Well my family just really doesn't care for the brands that normally go on sale.We are opting instead for this version knowing that we will use it not look at it on a shelf in the pantry.

Sweet and Spicy Chicken Tacos

There are many reasons I love this recipe but I will only list a few:
1. It is simple
2. It is cheap
3. It is made in the slow cooker
4. My whole family declared them, "the best tacos ever!"

This fabulous dish, like many of my other favorites, came straight from my favorite cooking blog.  It is the blog I go to for inspiration on days that I would just rather go through a drive through, and the days that I think I am so overwhelmed that I don't think I have time to cook anything.  Any guesses? If you said, Mel's Kitchen Cafe you are right my dear readers, it was Mel who posted this recipe and I quickly saved it for the day that I knew everyone in the family would be going in 50 directions all at the same time.  To say it was a hit is an understatement, my entire family loved it, requested it again and very soon thank you very much.  In fact, there would have been no leftovers had I not doubled the recipe in order to have a portion ready to store away in the freezer.

It is sweet and spicy all at the same time, pair that up with the salty monteray jack cheese, and crisp cool lettuce and it is a perfect combination!  So good in fact I may have been forced to hideaway from the family in order to eat another of these deliciously tasty tacos. Next time you have a need for something easy, throw this simple dish together, you won't be sorry!!

Sweet and Spicy Chicken Tacos
Recipe Source: Mel's Kitchen Cafe who got it from Prudence Pennywise

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, drained (see note at bottom)
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

Cook's Note-Hello everyone! I just wanted to mention that some of the people I have heard back from prefer to drain their tomatoes to eliminate having too much liquid in the final product. It must really depend on how hot your slow cooker is. I hope you all enjoy!

*Freezable Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. I reheat over medium-low heat in a saucepan on the stove.


Total Cost: $4.59 and I have enough chicken left over to have another meal and everything else is on hand!
Chicken $3.00 (I used 2 1/2 pounds)
Tortillas $.04
Tomatoes $.30
Chili Flakes and Sugar $.50
Cheese $.50
Lettuce $.25 (I used about 1/4 of a very large head and it was $1.00 a head)

Strawberry Cream Puff Cake

The wind is blowing and the temperature is still cold, but Spring is here--technically anyway. I want foods that remind me of fair weather days, full of sunshine and laughter, friends and family, and of course fair weather food.  When I saw that strawberries were on a fabulous sale this week I went hunting for a new strawberry dessert recipe.  This Strawberry Cream Puff Cake fit the bill perfectly.

The base is exactly like a cream puff or eclair.  Simple to prepare,  with a texture that is light and airy, and full of simple flavor.  It is perfect for the whipped topping infused with orange zest, then topped with fresh berries. I'm telling you this is like heaven in dessert form. I am a bit ashamed to admit that I ate three, yes three, servings two nights ago and also took some for breakfast the next morning.  My husband did the same and our poor sweet children didn't get a crumb.  So, being the good mother that I am, I made another one last night (I told you it was easy to make) and I was such a cool mom when I let them have some with their breakfast this morning.  If you are looking for a new strawberry dessert recipe you can stop right now because this is it!  I'm telling ya, perfect and heavenly. 

Strawberry Cream Puff Cake
Recipe Source: Mel's Kitchen Cafe


Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs

Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar

For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan.

Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.

For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.  Top with fresh fruit of choice.

Total Cost $2.43 for a beautiful dessert, another reason I think it is heaven!!
Butter $.50
Sugar $.03
Flour $.05
Cream Cheese $.50
Heavy Cream $.85
Strawberries $.50 (about)

Bread Bowls

Yes, I have been on carbohydrate overload with my new recipes.  Breads just seem to be my go to recipes when I am crunched for time.  A little mixing, let it rest, shape, let rest again, bake in the oven and then enjoy.  Bread requires attention but not a lot of work.  When I know that I will be home for the day it is easy to try something new. 

Sick kids are the perfect day to cook for me.  Don't get me wrong, I don't mean that I want my kiddos home sick, but when it happens I know that I will be going no where and I will have the time to try something new.  When B2 fell ill with strep throat, her food request was homemade chicken noodle soup in bread bowls.  Done deal!  I knew just the place to refer to first, Mel's Kitchen Cafe.  She has the best breads that I have found and I knew she had a couple of bread bowl recipes. 

I was not disappointed.  As, always Mel's recipe turned out beautifully.  The bread bowls had crispy exteriors and a soft delicious crumb inside.  My family loved dipping the tops into the soup and eating the bowl after their soup was gone.  A perfect all in one meal!

Italian Bread Bowls

Recipe Source: Adapted From Mel's Kitchen Cafe

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes, or let your mixer do the work for you (this is what I prefer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

When ready to eat, cut the top off and gently remove the insides.  Be careful not to remove too much or you will end up with holes and the soup will leak out.  I like to toast mine for 5-10 minutes in a 425 F oven but this is optional.  Fill them with your favorite soup or chili and enjoy!!

**Cook's tip-For a crust that is extra crispy on the outside, create a steam oven.  You can spritz your dough with a spray bottle full of water two times during the first 15 minutes of baking or, my favorite method, you can throw a hand full of ice cubes into the bottom of your oven.  As the ice melts it creates the steam. 

Total Cost-$1.32
Yeast $.50
Flour-$.56
Oil-$.06
Egg-$.13
Cornmeal-$.05
Salt-$.02

Gnocchi in Cream Sauce

Gnocchi (pronounced nyō'kē) is a recipe that I had never even considered preparing....ever.  I had a myriad of reasons, they look too time consuming, they must be hard to prepare, potatoes in pasta sounds weird, you get the idea.  But, after seeing gnocchi recipes on every good Italian site or in every good Italian cookbook I was finally convinced that maybe, just maybe, there was something to these little potato pastas. 

I was waiting for the perfect day to try my hand at this new dish.  When my parents offered to take the kids for a few days over spring break I decided it was time.  Not only would I have the time with no interruptions to make the dish, but then my hubby and I could have a special dinner together when he got off of work.  So I stopped at the store after work and made the choice to put these gems in a cream sauce made with heavy cream (it's a special ocassion don't give me too much flack,) ham and peas.  I was hoping for asparagus, but I went into sticker shock at the price this week and opted out.

After baking the potatoes to crispy loveliness, mixing the dough, and then rolling and shaping the pasta I had a meal that I was very impressed with and that both my husband and I devoured.  The gnocchi were like pasta, but like a dumpling too.  They were tender morsels of potato dough goodness that paired beautifully with the creamy rich sauce created by the cream.  This is yet again, a dish that can be adapted to whatever you want.  Add gorgonzola cheese instead of parmesan, or use marinara sauce instead of cream sauce and add some fresh summer veggies for a healthier version.  It is all up to you, your budget, and most importantly your taste buds.  Enjoy!

Gnocchi
Recipe Source: A Cook's Quest
Makes 2-4 servings depending on size.  This recipe can easily be doubled, tripled, etc. for larger families.

4-5 medium potatoes, scrubbed clean
1 cup flour
1 large egg
salt and pepper
1-2 tsp garlic powder

Sauce:
Ham (4 oz diced)
Frozen Peas, (about 6 oz)
1/2 cup parmesan cheese
1-2 cloves of garlic
Heavy Cream

Bake the potatoes at 425 F until cooked all the way through.

Cut potatoes in half, and using a fork scrap the inner flesh of the potato into a bowl. (Don't throw the skins away.  I have a recipe coming that will use them in a new way.  Wrap them in plastic wrap and put in the refrigerator or freezer.) Try not to mash the potato, but almost shred it into the bowl so the potatoes stay light and fluffy.  If you have a ricer or food mill you can also run the potatoes through it for a more uniform size.

Add flour, salt, pepper and garlic powder and toss gently to combine.  Make a well in the center, and add the egg.  Carefully combine all the ingredients until well combined.  Turn the dough out onto a floured work surface and knead gently and form into a ball.

Cut the dough into fourths.  Roll each fourth into a long rope about 3/4 of an inch in diameter.  Cut the rope every 1 inch to make the individual gnocchi.

Next come the fun part.  Putting the ridges on the pasta.  It takes a little bit of practice, but I decided that I personally prefer them to look a little "rustic" and luck for me, I am good at that method!  Using two forks, place a piece of dough between them and roll gently.  The tines of the fork will create indentations on the pasta which will help hold the sauce.

Heat a pot of water or chicken broth (my preference) to boiling.  Drop the gnocchi in.  You will want to do this in batches so the pot doesn't become over crowded.  Gnocchi are called the smart pasta because they sink when first placed in the boiling liquid, but float to the top when almost done. 

After the gnocchi float to the top, continue simmering 2-4 minutes until done all the way through. Drain well.

While cooking the gnocchi, start your sauce.  In a pan, saute ham until it starts to brown.  Add garlic and cook for a minute stirring constantly to prevent it from burning.

Add the cream and allow to simmer gently, stirring often.  Add the cheese, and frozen peas continue simmering until the cream has thickened to your liking.  Add in the gnocchi and heat for one minute.  Plate up and enjoy with someone you love!

Total Cost $4.32

Potatoes $.25

Flour $.08

Egg $.13

Seasoning $.02

Cream $1.39

Ham $1.40

Peas $.50

Garlic $.05

Parmesan $.50

Crash Hot Potatoes

I would bet money that there isn't a potato dish that I haven't loved.  You know what I adore about potatoes?  There are so many ways to prepare them so they never get boring and they are so inexpensive to make.  You can dice them, shred them and slice them; you can boil, bake, and my personal favorite method, fry them; you can add any variety of ingredients and 99.9999% of the time the result is something that is mouth wateringly delicious. 

I am constantly on the lookout for potato recipes because potatoes are insanely cheap.  I usually go for a Russet or Yukon Gold because they are easy to find in the potato state that I reside and usually in my budget.  But, my favorite by far is a small red potato such as the Klondike Rose.  Red potatoes are low in starch which makes them perfect for boiling and roasting, not to mention the sweet flavor they have.  Pair a red potato up with a little salt, pepper and butter and I am in starch heaven!  So needless to say, when I first saw this Crash Potato recipe I knew it was a recipe that would be gracing my table as soon as red potatoes were on sale!  It looks interesting, the method is easy and the flavor can be modified for any meal.  I liked this recipe so much I made it two nights in a row and it was all I could do not to take thirds. 

Crash Hot Potatoes
Recipe Source: The Pioneer Woman and modified by A Cook's Quest

Red Potatoes (as many as you need to feed your crew)
Olive Oil
1/4-1/2 c Butter (depending on how many potatoes you have)
Salt and Pepper
Fresh Herbs, Seasonings, Cheese if desired
Garlic

Boil your potatoes until fork tender and very soft.  Turn oven on to broil and drizzle olive oil on the bottom of a broiler proof pan.  Place potatoes on the pan and gently smash them with a potato masher or large serving fork.  Rotate the masher 90 degrees and mash a again.  You should have a flattened potato.

Melt 1/4 c butter  with a smash garlic clove (you can use garlic powder too if you wish) and brush on potatoes.  Sprinkle potatoes with salt, pepper, herbs and the seasonings you prefer.  I LOVE this McCormick Steak Seasoning on potatoes...YUM! So I add that as well. 

Put the potatoes under the broiler until they turn crispy and brown (I wasn't very patient at this point so mine didn't get a crsipy as they could have.)  You can top them with additional toppings if you so desire, but I love them simple.  Pair them up with any meat of your choice or eat them all by themselves if you wish...either way you will be so happy you made them!

**For beautiful photos of this recipe check out The Pioneer Woman's website.

Total Cost about $1.40
Potatoes I am estimating about $1.00 (the bag cost me $2.00 and I used about 1/2 each night)
Butter and Oil $.25
Seasonings/Garlic $.15

Easy Breakfast Burritos

You know how when you live with someone long enough it seems like you can read their thoughts? This morning my husband was standing in our pantry staring at the many boxes of cereal and I could just tell that maybe it shouldn't be a cereal morning.  When I offered up breakfast burritos he gratefully said, "yes, please!"

These burritos are very common at many fast food restaraunts and you can easily pay a lot of money for them.  I love making them at home because I can make a big batch for breakfast and also make some for the freezer.  On busy mornings it is a snap to pull one out, pop it in the microwave and head out the door with a hot breakfast in hand.  Use whatever fillings your family likes and enjoy a portable hot breakfast!

Easy Breakfast Burritos
Recipe Source: A Cook's Quest, and many other cooks

1/2 pound sausage, diced ham, chorizo, or turkey sausage
1 small onion
6-10 eggs
red, yellow, green or orange pepper
flour tortillas
cheese

Brown you meat in a frying pan over medium high heat.  Add chopped onion and peppers.  While the meat and veggies are cooking, break your eggs into a small bowl and whisk.  When the veggies and  meat are cooked add your eggs and continue cooking until the eggs are set.

Heat tortillas in a the microwave or on the stove top to soften.  Add scrambled egg mixture, cheese and hot sauce if desired.  Eat immediately or wrap in plastic wrap and freezer for later.

To reheat: Microwave 30 seconds-1 minute depending on your microwave.

**Turn these burritos into breakfast enchiladas by putting the rolled burritos into a baking dish and covering with enchilada sauce and topping with grated cheese.  Bake for 20-25 minutes or until heated through.

Total Cost $4.01 made 8 burritos (.50 each)
Sausage $1.25
Onion $.30
Eggs $.60
1/2 pepper $.32 (I found a great deal on red peppers for $.75)
Tortillas $.74
Cheese .80 (1/5 of a block that I bought for $3.99)

Where are all the recipes?

Since starting this blog it has been my goal to try as many new recipes as possible.  Well, sadly I have been so busy that I have slacked in the new recipe department and done what most cooks do--cook what is familiar and easy.  My husband asked me why I didn't post some of our tried and true favorites, and I wondered the same thing.  So each week, along with the new recipes, I will post some of our favorites that make appearances regularly.  As always, I hope you enjoy them as much as my family does!

Divine Breadsticks

As a self proclaimed bread lover, I am always happy to find a new recipe that I can easily make and that also tastes delicious with a multitude of other foods. These Divine Breadsticks from My Kitchen Café are my new favorite bread item. Yes, I know the Pizza Dough and Ciabatta Rolls were also declared favorites, but I just can’t help myself! Warm out of the oven they are a little crispy on the outside and chewy on the inside. Not to mention they are fast to prepare, less than an hour from start to finish and that includes rise time and baking time.

If you aren’t comfortable making bread, try this recipe. Even without a stand mixer it would be an easy recipe to start with. Then try to stay out of them until it’s time to eat…it is extremely difficult!

Divine Breadsticks
Recipe Source: My Kitchen Cafe

*Makes about 20-25 breadsticks, depending on how thick or thin you cut them

1 ½ cups warm water
1 tablespoon instant yeast (also known as rapid rise yeast) or 1 1/2 tablespoon active dry yeast
2 tablespoons sugar
3 ½ cups flour
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Swiss Onion Drop Biscuits

Hi. My name is Jenn and I am a bread lover. It doesn’t matter what kind, if it is made with flour and leavening of some kind I will more than likely eat it. Bread is what I look for at every meal, warm and delicious, usually with butter smeared on it and a wonderfully golden crust that can soak up whatever is on my plate. If I had my way, I would have a bread of some kind every night with dinner, but let’s face it, even simple recipes take time and time is not something I have a lot of. Usually I can get by with tortillas when we have a Mexican dish, or even just a slice of sandwich bread but without bread my meal just doesn’t feel complete.

I found this biscuit recipe last week while the Million Dollar Pound Cake was baking. I was looking for a bread recipe that was fast, easy and versatile for weeknight cooking. Nothing with yeast, and nothing that required too much fussing over. This recipe immediately jumped out because it isn’t in anyway a sweet biscuit recipe…perfect for dinner! This isn’t the kind of biscuit that one would cover in jam, in fact it doesn’t even need butter because there is enough butter in the dough . Because there are eggs in it, the texture is almost like a scone, dense but not heavy, flakey but definitely not dry. Thanks to the cheese it has an amazing flavor that doesn’t overpower your meal. It is the kind of recipe that any home cook could make their own by adjusting the seasonings to their own liking without compromising the integrity of the biscuit. Oh, and did I mention there is no rolling? Nope, none at all. This is a drop biscuit recipe…I am in HEAVEN I tell you!! I will definitely make this again and I am going so far as to say, it is my favorite biscuit recipe ever, just don’t tell my dad who would scoff at the idea of a biscuit being dropped by spoonfuls instead of rolled out with a rolling pin. Enjoy!

Swiss Onion Drop Biscuits

Revised by A Cook’s Quest
Original recipe from: A Taste of Home Cookbook

**I am posting this recipe as I made it. I used all white flour instead of half white and half whole wheat, I added cheddar cheese instead of using just 4 oz of swiss and I increased the milk to 1 cup. This flavors in this recipe could easily be modified to fit your menu**

2 ¾ C all-purpose flour
1 T sugar
3 tsp. baking powder
¾ tsp onion salt
½ tsp baking soda
½ cup cold butter (cut into small cubes)
1 cup (4 ounces) shredded swiss cheese
1 cup (4 ounces) shredded cheddar cheese
1/3 cup thinly sliced green onions
2 eggs
1 cup of buttermilk (or 2 T vinegar and enough regular milk to make 1 cup if you don’t have buttermilk)

In a large bowl, combine the flour, sugar, baking powder, onion salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in the cheese and onions. Combine eggs and buttermilk; stir into cheese mixture just until moistened.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets ( I used stoneware and didn’t grease them). Bake at 425 for 12-15 minutes or until golden brown. Serve Warm.

This recipe is supposed to make 24 biscuits, but I was pretty generous with my tablespoons and only ended up with 18.

Total Cost about $3.19 or .17 per biscuit
Depending on what you spend on your milk and cheese this recipe could easily cost less, but my swiss cheese wasn’t on sale when I bought it.

Chicken Corn Chowder-The easy way!

Soups, Stews, and Chowders.  All three go hand in hand with cold weather.  There is just something about these warm, thick, rich meals that makes a person feel good.  They are relatively easy to prepare, easy to serve, and even easier to eat.  I grew up eating potato soup, and my kids are doing the same but it is time to learn how to make new variations of one of my favorite comfort foods.

Because I am home sick today, and because the groundhog saw his shadow a few weeks ago and we are being subjected to a longer winter, I decided today was going to be a soup day.  Over the weekend I did a huge search of soup recipes and a popular version I saw a lot of was Chicken Corn Chowder, a creamy, rich, and sweet combination that is reminiscent of my mom's potato soup but completely different at the same time.  Most recipes I read required longer cooking times, a lot of ingredients, and me, the cook, standing watch as everything cooked away--not something I was willing to do on day when all I wanted was to be sleeping away on the couch.  I had to think of an easy way to make a chowder that everyone would love, luckily I remembered my trusty slow cooker and I was able to get started.

Traditional corn chowder usually calls for corn on the cob.  The cook cuts the corn off the cob and sometimes, depending on the recipe, boils the cobs in milk so the starches are released adding a natural thickening agent and more flavor to the final product.  Well even if I was able to get fresh corn from my favorite vegetable stand during February, there is no way that someone on this much cold medicine should be handling a big knife in order to extract the little kernels of corn off the cob--so canned corn it is.  With some other modifications I came up with the recipe below. It is a simple, unfussy version of a classic soup.  I hope you enjoy it as much as we did, all four members of my tasting crew deemed it worthy of making again. 

Chicken Corn Chowder
Recipe Source: A Cook's Quest

1 1/2 pounds chicken breasts
1 T granulated garlic
1 T onion salt
1 3/4 c chicken broth
2 cups of diced potato (make this small so your potato cooks faster) 
2 cans of corn
2 cups of milk (half and half would be delicious)
Salt and Pepper to taste
Dry parsley for the top

Add the first four ingredients to the slow cooker.  Cook 3-4 hours on high or 5-6 on low or until your chicken is cooked enough that you can shred it easily. 

After shredding the chicken, add the potatoes and continue cooking until they are tender.  Add milk and corn and cook until warmed through. 

**If desired, you can thicken with a little cornstarch and water or with a tablespoon of softened butter combined with 2 tablespoons of flour.  Add your thickener and cook into the chowder on high until thick and creamy**

 Total Cost $5.95 (This made a full crock in my slow cooker so we had a full meal for 5 with left overs)
Chicken 1 1/2 pounds @ $1.99 per pound $2.98
Seasonings $.50
Chicken Stock $.87 (1/2 of a carton that I purchased for $1.74)
Potatoes .30 (part of the bag I bought for .79)
Corn $1.00
Milk approx. $.30

Dippy Sandwiches-Redone

Every family has their own names for certain well known dishes. They are often named by the youngest members, and our family is no different. When my son was about 3 years old he discovered the French Dip sandwich and decided it was the best sandwich ever. The name was a little hard for him to say, so we have called them "Dippy Sandwiches," ever since. This is a remake inspired by many different but similar dishes--the French dip of course, the Cheese steak sandwich with onions and peppers, slow cooker pot roast, and Italian flavors of basil and oregano. The whole family loved this recipe. I paired it up with potato wedges tossed in olive oil, seasoned with salt, pepper, garlic, and seasoning salt then roasted in the oven until crisp and golden.

Dippy Sandwiches
Recipe Source: A Cook's Quest

This makes a lot. I had plenty for my family of five, with enough for the freezer and some for my husbands lunch.

1 Chuck Roast 3-5 lbs (Mine was 3 pounds)
1 cup of water
1/4 cup red wine
1/2 tsp. salt
1 tsp pepper
1 tsp oregano
1 tsp basil
2 tsp garlic powder
1 tsp onion powder
1 beef bouillon cube

1 onion
1 pepper (I used orange because it's what I had on hand)

Place meat in your slow cooker, pour in water and wine. Sprinkle all the seasonings on top and place lid on top. Cook 8-10 hours on low.

When you are ready to eat, saute the onion and peppers in oil until soft. Shred the beef, and place on toasted rolls. Top with the onion and pepper mixture. Use the juice left in your slow cooker for dipping your sandwich. Enjoy!

Total Cost: $9.86 about $1.40 per serving
7 Dinner Rolls .21 each $1.47
Meat $6.79 (on sale for $1.99 per pound)
Herbs and Seasoning .50
Onions-Free from a local farmer
Orange pepper-.75
Wine-Free
Beef Bouillon cube-.05
Potatoes for wedges-.30 (I used two pounds of a 5 pound bag that I bought for .78)