Creamy Vegetable Chowder (Slow Cooker)

 

*Spoiler Alert: It’s delicious.

This dinner is a fall favorite.  My husband requested that I make this weekly.  This soup feeds a crowd and is incredibly inexpensive to make.  Especially if you use homemade chicken broth.

With some green onions for garnish and cheddar cheese on top, this is a very colorful soup.  My 3 year old was telling me all the colors as I was making it.

Creamy Vegetable Chowder

*Don’t be intimidated by the long list of ingredients.  There is no prep.  Just dump everything whole in the crock pot.*

4 lbs red potatoes

1 bag frozen broccoli (16oz)

1 bag frozen cauliflower (16oz)

2 cups frozen carrots

4 cups chicken broth

Salt and Pepper to taste

2 tsp garlic powder

2 tsp onion powder

12 oz cream cheese, soft and warmed

1 cup half and half, warmed

1. In a large slow cooker, place all the veggies, broth, and seasonings.  Cook on low for 6-8 hours until everything is soft.

2. 30 minutes before serving, mash with a potato masher or pastry blender.  I just do this right in the slow cooker. 

3. Soften the cream cheese in the microwave and warm the half and half.  Add to soup and let heat for about 30 minutes.  Taste and add more seasonings as needed.

4. Serve with cheese, bacon, and green onion garnish.  Salad and warm bread make this a very filling comfort food meal.

Enjoy!

Give Away!!

 

Head on over to my face book page to see if you are the big winner!

When Joyful Momma’s Kitchen reaches 1,000 followers I will do a big give-away here.

*Currently at 973*

Chicken Broth in Crock Pot

 

Occasionally, I like to pick up a quick dinner of rotisserie chicken from the grocery store.  Pair it with a salad, some potato salad, and garlic bread for a quick meal.  Then, I use the chicken bones to make broth. It is very easy and makes the house smell so yummy.

When the broth is done, I like to divide it in to 2 cup portions and freeze in in freezer bags.  Then I have broth ready and on hand at all times.

Chicken Broth

1 chicken carcass

1 onion

celery leaves

10 cup water

1. In a slow cooker, place chicken, water, celery leaves and onion.  Cover and cook on low 8-10 hours. 

2. Strain, let cool, and divide in to freezer bags.  Label and freeze for up to 4 months.

Enjoy!

Freezer Meal Basics

 

When I first started really using my freezer as a tool instead of a space filler, I had quite a few questions about how to best freeze meals, what could be frozen and for how long, etc.  After a few years of preparing freezer meals and doing reading about what to freeze, I figured it would be a beneficial post to write.  Here are some quick tips and suggestions for freezing foods.  At the bottom, you will find a timeline of how long you can expect your frozen foods to stay good in the freezer.

1. Freeze broths, soups, sauces, and other liquids flat in freezer bags.  When they are frozen, you can stand them upright along the side of the freezer to save room.  They take up less space and they will thaw much faster.

2. You can freeze butter for up to 8 months.  Just freeze it in the original packaging, placed in a freezer bag.  When you are ready to use it, you can safely thaw it on the counter.  Or, keep it in the refrigerator.

3. If there is a great sale on baking products, but you don’t want them to go bad before using them, you can put many of them in the freezer.  Chocolate chips, flour, nuts, dried fruit, butter, marshmallows, and cream cheese will keep well in the freezer until you are ready use them.  Max of about 6 months.

4. Your freezer should be below 0 degrees Fahrenheit.  The faster the food freezes, the smaller the ice crystals.  This means less change in texture and better quality when thawed.  (You didn’t know it was such a science, did you)

5. To thaw frozen meat, poultry, seafood, and casseroles, place in the refrigerator 24-48 hours or until completely thawed.  For fast thawing, seal frozen food in an airtight bag and cover with cold water in the sink.  Change water every 30 minutes until food is completely thawed.

6. To avoid freezer burn, double wrap in heavy duty foil and invest in freezer safe containers.  Remove as much air as possible from freezer bags by using a straw to suck out air. 

BEST IF USED BY……

Tomato and vegetable sauces (6 months)

Muffins and quick breads (2-3 months)

Poultry and meat casseroles (6 months)

Soups and stews (2-3 months)

Meatballs (6 months)

Pizza dough (3-4 weeks)

Cooked Poultry with no sauce (3 months)

Cooked Poultry with sauce or gravy (6 months)

Blueberry Bread

 

Breakfast is my favorite meal.  And I am not a “bowl of cereal” for breakfast kind of gal.  I like sweet breads, eggs, bacon and coffee. I make baked oatmeal, waffles, pancakes, and rolls too. 

I like mornings.  I get up, start the coffee, and start baking.  It is relaxing and quiet. 

This blueberry bread was amazing.  I kind of want to name it “Blueberry Pie Bread”

It is the perfect amount of sweet and loaded with fresh berries.  The cinnamon strudel on top is just the right combination.

Blueberry Bread

1 1/2 cup flour

3/4 cup sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup buttermillk* see note at bottom

1 tsp vanilla

1 cup fresh blueberries

Cinnamon Strudel Topping:

1/2 cup sugar

1/3 cup flour

1/4 cup cold butter, cubed

2 tsp cinnamon

*If you do not have buttermilk on hand, mix 1 tsp of white vinegar with 1 cup regular milk and let it get thick for about 5 minutes.  Then just measure out how much you need.  In this recipe, 1/3 cup.*

1. Preheat oven to 400 degrees.  Grease 8X5 loaf pan.

2. In a medium mixing bowl, mix together oil, egg, milk, and vanilla. 

3. Add in dry ingredients (except berries) and stir only until combined.  Batter will be thick and may be a little lumpy. 

4. Fold in blueberries gently.

5. Make strudel topping by mixing together ingredients until it resembles sand.  I like to just use a fork.  Sprinkle strudel on top.  You may not need it all…..just top to your liking.

6. Bake for 35-45 minutes until done in the center.  Top may get dark from the strudel.  Let cool for 10 minutes in pan, remove from pan and let cool for 15 minutes before cutting.

Enjoy!

German Chocolate Cupcakes

 

There is something so decadent about German Chocolate Cake.  The coconut pecan topping, the moist chocolate cake.  The chocolate buttercream puts it over the top. 

These even look like fancy bakery cupcakes.   And, because I used a boxed cake mix with some “secret sauce” add-ins, they were very easy.

German Chocolate Cake

1 box devil food cake

3 eggs

1/2 cup vegetable oil

1 tsp vanilla

3/4 cup buttermilk

1 cup sour cream

1. Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.

2. In a large bowl, gently combine oil, eggs and vanilla extract.

3. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined.

4. Add Buttermilk and stir until combined.

5. Add another third of the cake mix (again, sifting for easy stirring).

6. Add sour cream, then final third of cake mix.

7. Fill cupcake liners ¾ full and bake for 18-22 minutes or until an inserted knife comes out clean.

German Chocolate Topping

1 cup sugar

1 cup evaporated milk

3 egg yolks,  beaten

1/2 cup butter

1 1/2 cup flaked coconut

1 1/2 chopped pecans

1 1/2 tsp vanilla

On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans and coconut. Let cool.

Chocolate Buttercream Frosting

4 oz cream cheese

1/2 cup butter

2/3 cup unsweetened cocoa powder

4 cups powder sugar

2 tsp vanilla extract

2 Tbsp milk or cream (use only amount needed to reach desired consistency)

Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.

*Pipe chocolate buttercream around edges of cupcakes to create a barrier.  Then place a scoop of topping in the center.* 

Enjoy!!

Recipe found at Your Cup of Cake

Spiced Pumpkin Cake with Caramel Cream Cheese Frosting

 

I will say one thing about this cake:  My husband doesn’t usually like cake.  However, he finished the leftovers before I could get to them.  That was a first.

I made this beautiful cake for a Sunday dinner.  We had invited over some friends and they told me it may have been the best cake they have ever had.  Usually I would say that they are really flattering me with compliments….this time, it think it was the truth.  This cake is THE cake I will talk about when comparing all other cakes.

I made the candied pecans on the top, and it was so so much easier than I had expected.  Who knew that all it took was one egg white, some sugar and cinnamon and you have candied nuts fresh out of the oven.  The kitchen was smelling really delicious. 

I made extra candied pecans to keep on hand for salads and to put on top of quick breads.

Spiced Pumpkin Cake with Caramel Cream Cheese Frosting

Pumpkin Cake:

2 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground ginger

1/4 tsp ground allspice

1 stick butter, softened (8 Tbsp)

1 1/4 cup packed brown sugar

1/4 cup granulated sugar

2 eggs, beaten

1/2 cup heavy whipping cream

1 cup pumpkin puree (canned is just fine)

1 tsp vanilla extract

Directions:

1. In a mixing bowl, cream together butter, and sugars until light and fluffy.

2. Add in eggs, whipping cream, pumpkin puree, and vanilla.  Mix just until combined. 

3. In a separate bowl, sift together remaining dry ingredients.  Slowly add to mixer while mixing on low. Mix just until combined and not lumpy.  Scrape sides as needed.

4. Grease and flour two 9 inch round cake pans.  Divide batter in to pans and bake at 350 degrees for 30 minutes until done in center. 

5. Let cakes cool in the pans for 10 minutes.  Remove cakes from pans and invert them on to a cooling rack.  Let cool completely before frosting.

Carmel Cream Cheese Frosting:

12 Tbsp butter divided, softened

1/2 cup + 1 Tbsp packed brown sugar

5 Tbsp heavy whipping cream

12 oz cream cheese, softened

1 tsp vanilla extract

1 3/4 cup powder sugar

Directions:

1. Place 4 Tbsp butter and all of the brown sugar in to a sauce pan.  Cook over medium heat and stir constantly.

2. When the mixture begins to boil, turn off the burner and add the cream and stir until blended.  Voila!  You have caramel!  You didn’t know it was so easy did you.  Set aside to cool……wait, you better taste test it with your finger first.  Don’t drip any on your chin.  Ok, now let it cool.

3. Once the caramel is cool, set up your bowl and mixer.

4. Cream together remaining 8 Tbsp of butter and cream cheese on medium high speed until smooth.  Add the vanilla and stir until combined. 

5. Gradually mix in the caramel sauce and the powder sugar alternately.  Mix until well combined.  Add extra powder sugar as needed to achieve thickness you like.

6. Spread 2/3 cup frosting between the cake layers and frost the top and sides of the cake with remaining frosting.  Top with toasted cinnamon pecans if you like. (recipe below)

7. Serve to all your friends and family.  They will be thanking you and liking their plates.  There will be no leftovers.

Toasted Cinnamon Pecans

1 cup crushed pecans

1/2 egg white

1 tsp cinnamon

2 Tbsp sugar

1/4 tsp salt

1. Whip the egg white until soft peaks form. 

2. Gently stir in pecans, sugar, and cinnamon.

3. Spread flat on to a cookie sheet lined with parchment paper.

4. Bake at 350 degrees for 20 minutes.  Revel in the smell lingering from the kitchen. 

5. Once cool, break in to pieces and top your cake.  Use this same recipe to have candied pecans for salad or cinnamon rolls.

Away From The Kitchen

We had an unexpected family detour.  I had planned to spend the last few days in the kitchen testing out some chocolate cake recipes.  We instead, ended up in a city 2 hours away staying with my youngest daughter in the hospital. 

We spent the first 3 days sleeping and healing from procedures and testing.  We still don’t have definitive answers, but she sure has perked up in the last 2 days and is starting to get that sparkle back in her eyes.

But, stay tuned, I do have some great pictures and recipes to post from the last few weeks.  Until then, make a batch of this AMAZING pumpkin bread.  My family raves about it and asks me to make more as soon as it is gone.  Seriously, there isn’t a better pumpkin bread recipe out there.