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Crockpot Potato Soup

crockpot potato soup

I always love making and eating soup during the winter. Even though this winter really hasn’t felt like winter yet, I decided to make some soup.  Here is an easy creamy potato soup that you can make in the crockpot.  I love crockpot recipes because I can put the ingredients in the crockpot and kind of forget about it for a few hours.

One thing that makes this recipe different than other crockpot potato soups, is that I put cauliflower in it.  Lately, I’ve been trying to find ways of getting extra veggies in to my day and I thought that this would be one easy way.  Adding the cauliflower to the soup makes it a little thicker and since there is only 1/2 a head of cauliflower in this recipe, you don’t really taste it.

Crockpot Potato Soup

  • Servings: 4-6
  • Difficulty: easy
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  • 1/2 head of cauliflower (diced)
  • 8 oz whole milk
  • 32 oz frozen diced potatoes
  •  32 oz chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cheddar cheese soup
  • 2 cloves garlic (minced)
  • 1/4 tsp cayenne pepper
  • 8 oz cream cheese (cubed)
  • 1 1/2 cup cheddar cheese (I used sharp)
  • 5 slices bacon (crumbled, divided 3 slices, 2 slices)
  • salt and pepper to taste

Puree the cauliflower and the whole milk together.

In the crockpot add the cauliflower mixture, potatoes, chicken broth, cream of chicken soup, cheddar cheese soup, garlic, cayenne pepper, 3 slices of crumbled bacon, salt and pepper.

Cook on low for 7 to 8 hrs or until potatoes are tender.

When there is an hour left of cooking, add in the cream cheese.  Stir the soup every once and awhile to mix in the cream cheese.

Serve with bacon crumbles and shredded cheese.

Optional: Before serving use an emersion blender on some of the soup or place some of the soup in a blender to blend.


Dill, Garlic, Ranch Marinated Chicken

This past weekend was Memorial Day weekend. I’ve always thought of Memorial Day weekend as the start of summer. Summer to me means grilling out and campfires. I had neither of these experiences this weekend. I was really bummed.

I thought back to past Memorial Days, where my family would get up early in the morning to watch my dad march in the Memorial Day ceremony. After the ceremony my dad would work on finishing up planting the garden. We’d always end the day grilling dinner.

I wanted to grill out on Memorial Day, but seeing that it was suppose to rain all day I decided to marinade some chicken and cook it in the oven. I figured it’d be as close to a grill as I would get this weekend.

In a large bowl I put one cup of plain Greek yogurt.

Dill, Garlic, Ranch Marinated Chicken

Next I put the sour cream into the bowl.

Dill, Garlic, Ranch Marinated Chicken

To the sour cream I added the dill.

Dill, Garlic, Ranch Marinated Chicken

I always like to mix my ingredients every once and awhile, just because I love seeing the recipe come together.

To the mixture of yogurt, sour cream and dill, I added the packets of ranch dressing mix.

Dill, Garlic, Ranch Marinated Chicken

After I mixed the ranch dressing powder into the mixture I added the garlic.

Dill, Garlic, Ranch Marinated Chicken

Next, dice up the chicken. You’ll want to make sure to keep them somewhat of an even size so they cook evenly.

Dill, Garlic, Ranch Marinated Chicken

Add the chicken to the marinade.

Dill, Garlic, Ranch Marinated Chicken

Mix the chicken and marinade together.

Dill, Garlic, Ranch Marinated Chicken

Next, put the chicken mixture in a plastic bag and put it in the refrigerator for a couple of hours or over night.

Dill, Garlic, Ranch Marinated Chicken

After the chicken is done marinating, you’ll want to grease the baking sheet. I used olive oil this time as I was out of the spray kind. I have done it both ways and either is fine. Place the chicken on baking sheet.

Dill, Garlic, Ranch Marinated Chicken

Cook the chicken at 350* for 25 minutes.

Dill, Garlic, Ranch Marinated Chicken.jpg

I hope that you all enjoy!

Dill, Garlic, Ranch Marinated Chicken

  • Servings: 4
  • Difficulty: easy
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  • 4 chicken breasts (cubed)
  • 3/4 cup of sour cream
  • 3/4 cup of plain greek yogurt
  • 1 tbsp dill
  • 1 packet of dry ranch dressing mix
  • 5-6 cloves garlic (minced)


  1. In large mixing bowl mix sour cream, plain greek yogurt, dill, garlic and chicken.
  2. Transfer to plastic bag.
  3. Store in refrigerator for at least 3 hours., but no longer than 1 day.
  4. Grease baking sheet.
  5. Place chicken on baking sheet.
  6. Put in oven and bake at 350* for 20-25 minutes or until done.
  7. Enjoy!


Taco Fiesta in Yo Mouth Dip


We take birthdays, holidays, and work anniversaries seriously in my department at work.  We like to come up with reasons just to bring in food for a pot luck.  This week we celebrated the birth of our co-worker Kim.  Like usual, I wanted to try and make something new and try it out on my co-workers.  This time I wanted to make something tacoishy (I know this is not a real word, but it fits with how I was feeling J) because that is what I was craving the morning of the pot luck.

I completely forgot to go to the store on my way home from work on Wednesday night and didn’t feel like going out again once I was home. I figured I could just run to the store during my lunch break.

Fast forward to Thursday morning. I ran to the grocery store with my co-worker Emily (she also had to pick something up for the pot luck). On the way over I told her I was thinking of doing something tacoishy so I knew on my “list” I need sour cream and taco seasoning, but that really didn’t mater because I kept coming up with ideas in the store. We ended up bouncing around from aisle to aisle as I thought of new thing to add. It went kind of like this:

After getting to the store I thought, “diced green chilies would be amazing in the dip!” Emily agreed that they would really add to the dip. We got chips to eat with the dip, blue corn tortilla chips. Then we headed to get the taco seasoning in the ‘Mexican’ food isle. I figured shredded cheddar cheese would be AMAZING in the dip. Off we went to get the cheese. “What about Mexi-corn?!?!,” I asked. Emily agreed that it would be a great idea. We walked to the canned vegetable isle. After getting the Mexi-corn, I realized I never picked up the sour cream. While walking all the way to the other side of the store to pick up the sour cream, I realized I never picked up the diced green chilies that I wanted to add to the dip. Once again, back to the ‘Mexican’ isle.

Finally we pay for our items and head back to work. Now time to put the dip together!!


In a large bowl I put the sour cream and taco seasoning.


Mix the sour cream and taco seasoning. When making a dip I like to mix the dry ingredients first that way it creates a nice base to the dip and I can make sure all the dry ingredients are mixed in well.


I then added the draining diced green chilies and Mexi-corn.


I had to mix it very carefully as I didn’t really plan out a big enough bowl to add everything to it.


CHEESE!! I love cheese. I mixed that in.


Guess I don’t have a picture of everything mixed together like I thought.

Well, after mixing everything together I let it ‘meld’ in the refrigerator for an hour.

It was then time for the ‘party!’

Chips + Dip = soooo good!


Now I was really expecting to take some of the dip home with me to eat with dinner, but I guess my coworkers had other ideas. At the end of the day, I had nothing, that’s right NOTHING left. I guess they really liked the dip.

I was really happy to see that everyone enjoyed the dip, especially since I made the dip up on the fly. I plan to put this recipe in my recipe binder and make it again in the future.

Taco Fiesta in Yo Mouth Dip

  • Difficulty: easy
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  • 24 oz Sour Cream
  • 1 packet Taco Seasoning
  • 1 4oz can diced green chilies
  • 1 11oz can Mexi-Corn
  • 2 cups shredded cheddar cheese


  1. Mix sour cream and taco seasoning together.
  2. Stir in diced green chilies and Mexi-corn.
  3. Stir in shredded cheddar cheese.