Now, I love my apple crisp.. but this blueberry crisp sounds so yummmmy with a scoop of vanilla ice cream, I may just have to try it this winter.
Filling:
1 - 16 oz package frozen blueberries
2 TBSP lemon juice
1/3 c. packed brown sugar
2 tsp corn starch
Topping:
2/3 c. quick-cook oats
1/2 c. all-purpose flour
1/3 c. packed brown sugar
Dash of salt
1/3 c. butter or margarine
Heat oven to 350 degrees.
Combine blueberries and lemon juice in a 1 1/2 quart casserole dish.
Stir brown sugar and corn starch into the blueberries.
Set aside.
Mix oats, flour, brown sugar and salt.
Cut in butter.
Sprinkle mixture over blueberries.
Bake, uncovered, approx 40 minutes or until the topping is browned and the blueberries are bubbly.
Serve warm with ice cream… oooohhh yummmmy!
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Q. What is Chowder?
A. Chowder is a thick soup that usually contains potatoes, vegetables, and/or seafood.
This potato chowder sounds yummmmy for a chilly nights dinner… I can taste it now… warm rolls fresh out of the oven, some cheese, bacon and chives on top… scooping it with saltine crackers. Oh yeah…. I admit though, I hate the chore of pealing and dicing potatoes. I’ll pass that one along to Em, who doesn’t mind and I’ll chop the onion (yes, I’ll choose the onion over the potatoes!!). Good Teamwork. ::wink::
8 c. diced potatoes
1/3 c. chopped onion
3 - 14 1/2 oz cans chicken broth (I recommend Swanson’s)
1 - 10 3/4 oz can condensed cream of chicken soup, undiluted
1/4 tsp pepper
1 - 8 oz package cream cheese, cubed
Optional (but yummmmy) Toppings
1/2 lb sliced bacon, cooked, crumbed
extra cheese (I love cheddar on my potato soup)
chives, snipped - love to use those kitchen shears
- Combine all ingredients EXCEPT the cream cheese and toppings in a crock pot (slow cooker).
- Cover and cook for 8-10 hours or until potatoes are tender.
- Add cream cheese, stirring until well blended.
Approx 12 servings
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An easy meal to throw together in the crock pot. Let it cook all day and be greeted by the yummmy smells of chili for dinner.
2 lbs ground beef, browned
2 - 16 oz cans of kidney beans, drained and rinsed
2 - 14 1/2 cans diced tomatoes, undrained
1 - 8 oz can tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 TBSP chili powder
2 tsp salt
1 tsp pepper
Optional Toppings
shredded cheese
sour cream
onions
crackers
Add all ingredients to the slow cooker (crock pot), cover.
Cook on LOW for 8-10 hours OR HIGH for 4 hours.
Approx 10 servings
Other Serving Options
serve over pasta noodles
make chili dogs
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Here’s a Tomato Soup recipe that calls for several ingredients - but all are easy enough. This tasty, rich soup takes condense tomato soup and perks it up.
1 medium, chopped onion
2 TBSP butter
2 cans diced tomatoes, undrained - 14 1/2 oz cans
2 cans condensed tomato soup, undiluted - 10 3/4 oz cans
1 1/2 c. milk
1 tsp sugar
1/2 - 1 tsp dried basil
1/2 - 1 tsp paprika
1/8 - 1/4 tsp garlic powder
1 package cream cheese, cubed - 8 oz package
- Sauté onions in butter, until tender, using a large sauce pan.
- Stir in everything EXCEPT the cream cheese.
- Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
- Add cream cheese, stirring until melted.
- Serve immediately.
Makes approx 2 quarts, or 8 servings.
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