*Taco Soup*

This recipe is what I call "Taco Soup" but it is more of a Taco "Chili"...
It's Very Easy to make and a Great Meal if you are having a lot of people over or you just have a big hungry family!)
One side note... this is a very "taste as you go" recipe so keep tasting and if you think you want more spice or more cheesiness, etc. just add it in!


INGREDIENTS:
2 lbs. Ground Hamburger
2 Cans Rotel
2 Cans Pinto Beans (or 1 Large can)
1 pkg. Taco Seasoning
(get whatever spice you like... mild, medium, or hot)
1 pkg. Ranch DRY Dressing
1 tsp. Cumin
2 tsp. Allspice
1 tsp. Garlic Salt
1-3 tsp. Chili Powder (depending on what you like)

Shredded Cheese & Sour Cream to top with


DIRECTIONS:
1.) Brown the Hamburger in a LARGE Pot (5 qt. is good) over Medium High Heat.
2.) Once the hamburger is Browned, Drain, return to Pot, reduce Heat to Medium.
3.) Add in the Rotel & Pinto Beans (Juice and All).
4.) Bring to a Boil.
5.) Once Boiling, Add in ALL spices
5.) **Taste as you add in the spices... some people like a little more garlic, others like more chili powder... add in what you like**
6.) Increase Heat to Medium High and cook for appx. 10 minutes
7.) Serve in Bowls with a little shredded cheese on top and sour cream if you like!

*(You can eat it with a spoon as is or use Tortilla Chips to scoop it!)*

I hope you like it! This is one of my Hubby's FAVORITE recipes! :-)

With Luvin' from the Oven,
Mama Creedon

*Loaded Baked Potato Soup*

It's that time of year when it is chilly outside and everyone just wants a nice bowl of hot soup... so how about Potato Soup!

This is my homemade recipe for what I like to call...
"Loaded Baked Potato Soup"
It has all my favorite things I put on a Baked Potato plus those yummy soup ingredients that make it Oh So Good!

(It is a thick and creamy soup)

ENJOY!


INGREDIENTS:
- 3 lb. bag of Russet Potatoes (chopped into chunks) (appx. 6 large potatoes)
- 8 slices of bacon
- 2 Cups Water
- 2 Cups Milk
- 2 Tbsp Garlic Salt
- 2 Tbsp Italian Seasoning
- 1 Tbsp Thyme
- 2 tsp Pepper to taste
- 4 Cups Shredded Cheese (I prefer to use the Cheddar Jack mix)


DIRECTIONS:
1.) Cook the bacon until it is crispy.
(Crumble it and place in bowl for later use)
2.) Put chopped potatoes (I leave the skin on but you can peel them if you want to), in LARGE pot.
3.) Add in Milk & Water... Stir until potatoes are coated well & Cook on Medium-High heat.
4.) Add in Garlic Salt, Italian Seasoning, Thyme, & Pepper.
Add more of anything to taste!
(I always add in more garlic salt but that is what my family likes)
5.) Add in crumbled bacon (reserve some for topping your bowl of soup)
6.) Bring to a boil.
7.) Add in Cheese 1 cup at a time. Melt completely.
8.) Reduce heat to Medium-Low and simmer for 10-15 minutes. Stir every few minutes to prevent potatoes from sticking.
9.) Potatoes will be tender when done.
10.) Scoop out into a good Soup Bowl!
11.) Top each bowl with some of the reserved bacon crumbles, sprinkle some cheese, add some sour cream if ya want, & Eat!


Now go grab a bowl, a big spoon, and some bread... ENJOY!

With Luvin' from the Oven,
Mama Creedon

*"Chicken Pot-Pie" Stoup*

This is a Soup (kind of a stoup) that BOTH my kids like! Which trust me... is a hard thing to accomplish! HaHa!

If you used to eat (or still eat) those pot-pie dinners from your local grocery store... I know I lived on them during college and LOVE them when I'm not feeling good! If you are like me then this will be the ultimate comfort food for you!

So enjoy this twist on the typical chicken soup and after you make it go cuddle up with a warm bowl on a cold night. :-)


INGREDIENTS:
- 2 small boneless/skinless Chicken Breasts
- 1 Tbsp Olive Oil
(use what you like but I prefer EVOO or a Olive and Canola mixture)
- 2 large Carrots (peeled & chopped)
- 1 Onion (chopped - OPTIONAL
(if you are like me and don't like chunks of Onion I use 1 Tbsp of Onion Powder instead!)
- 2 Tbsp Garlic Powder
- 1 large Potato (peeled & chopped)
- Salt & Pepper
(add to your taste)
- 1 qt. Chicken Stock
- 1 cup Frozen Peas
- 2 Tbsp Thyme
- 1 Tbsp Allspice
- 3 Tbsp Butter
- 2 Tbsp Flour


DIRECTIONS:

1.) Place the Chicken Breasts in a small pan & add enough water to almost cover the chicken.
2.) Cook over high heat & bring the water to a boil.
3.) Reduce heat then poach Chicken until thouroughly cooked (10-12 minutes)
4.) Remove the Chicken & place on plate. Strain the broth & reserve in small bowl.
5.) In a large soup pot heat the Olive Oil over medium-high heat.
6.) Add in Carrots, Onion, Garlic Powder, Potato, and Salt & Pepper
7.) Stir together, cover, & cook for about 7 minutes. (Stir occasionally)
8.) Add the Chicken Stock to the Veggies and bring to a boil.
9.) Reduce to a low simmer & cut up the Chicken into small chuncks & slowly add into pot.
10.) Add in the Peas, Thyme, & Allspice. (Keeping at a low simmer)
11.) In a seperate small pan, melt the Butter over medium heat & slowly whisk in Flour.
12.) Cook mixture for 1 minute and then stir into Soup Pot.
13.) Finally, add in that reserved Broth and Stir together!

Remove from the heat and pour into bowls & serve!

ENJOY!
And let me know what you think!
Luvin' from the Oven,
Mama Creedon