Crock Pot Potato Soup


Crock Pot Potato Soup w/ hash-browns

Author Kathy Fornof


  • 1 30 oz bag frozen shredded hash browns
  • 3 14 oz cans of chicken broth
  • 1 can cream of chicken soup
  • 1/2 cup onion chopped
  • 1/4 tsp. ground pepper
  • 1 pkg cream cheese
  • 1 small bag frozen corn


  1. In a crockpot, combine everything EXCEPT for the cream cheese

  2. Cook for 6-8 hours on low heat. 

  3. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. 

  4. Add the corn just before serving, to allow enough time to heat the corn.

Recipe Notes

The picture is not mine.


While not really a recipe, I just wanted to make a post to refresh the site. But more specifically, I wanted to talk about cooking pizza in the air fryer. I would rather not reheat pizza in any other way than in the air fryer. Just set the air fryer to 350 and the put the slice or two of pizza in for a couple minutes and you have the best tasting reheating pizza. This is by far better than reheating in the microwave.

Chile Verde is off the hook

Chile Verde

This Chile Verde has been a favorite of anyone who tried it.

Course Appetizer, Main Course
Cuisine Mexican


  • 5 lbs Thick, Boneless, pork chops Cut into Chunks
  • Vegetable Oil
  • 1 tbsp Ground Cumin
  • 1 tbsp Salt
  • 2 tbsp Flour
  • 1 cup water estimate
  • 6 can roasted, diced green chilies
  • 1 can roasted, diced jalapeños
  • Salt
  • Ground Garlic


  1. Fry the pork chops in vegetable oil. Fry until water is out and there is brown bits on the bottom of the frying pan.

  2. Add Tbsp of ground cumin and Tbsp of salt

  3. Sprinkle two Tbsp of flour

  4. Cook for a couple minutes, turning frequently and scraping up the bottom of the pan

  5. Add about a cup of water. Keep water simmering.

  6. Add 6 cans of roasted, diced green chilies

  7. Add 1 can of roasted, diced jalapeño 

  8. Season to taste with salt and ground garlic

  9. Let simmer about 15 minutes, and enjoy.

Recipe Notes

The Chile Verde is good fresh. However, I find the taste gets better if you allow time for the flavors to mingle.

Dorito Chicken Tenders


Doritos Crusted Chicken Strips

Doritos for dinner is always fun.

Servings 2
Author Holly Nilsson


  • 1 Bag of Doritos any flavor
  • 1 egg
  • 2 tablespoons milk
  • 2 chicken breasts


  1. Preheat oven to 400
  2. Cut chicken into strips (about 3/4″)
  3. Place crush Doritos until you have 1 1/2 cups of crushed Doritos.
  4. Whisk together egg & milk in a separate bowl.
  5. Dip each strip in the egg mixture and then into the Doritos mixture. Press the chips into the chicken making sure the whole strip is coated.
  6. Place on a foil lined pan and lightly spray the tops of the chicken with cooking spray.
  7. Bake 15-17 minutes or until cooked through.
  8. Serve with ranch or sour cream.

Delicious Oatmeal Cookies


Chewy Oatmeal Cookies


  • 3/4 cup butter flavor Crisco (or regular Crisco) all vegetable shortening (3/4 stick)
  • 1 1/4 cup light brown sugar firmly packed
  • 1 egg
  • 1/3 cup milk
  • 1 1/2 teaspoon vanilla
  • 3 cup quick oats uncooked
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup raisins
  • 1 cup coarsely chopped walnuts


  1. Heat oven to 375 F. Grease baking sheets with Crisco.
  2. Combine Crisco, light brown sugar, egg,milk, and vanilla in large bowl. Beat at medium speed of elctric mixer until well blended.
  3. Combine oats , flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just untill blended. Stir in raisins and nuts.
  4. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet.
  5. Bake one baking sheet at a time at 375 F for 10 to 12 minutes, or until lightly brown. Cool 2 minutes on baking sheet. Place sheets of foil on counter top. Remove cookies to foil to cool completely.

Peanut Butter Bars

Peanut Butter Bars

Author Michelle Warbis


  • 1/2 Cup Butter
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 Egg
  • 1/2 Cup Peanut Butter
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Vanilla
  • 1 Cup Flour
  • 1 Cup Quick Oats
  • 1 Cup Chocolate Chips


  • 1/4 Cup Peanut Butter
  • 1 Cup Powdered Sugar
  • 3 Tablespoon Milk


  1. Cream butter, sugar, brown sugar, egg, and peanut butter.   

  2. Add baking soda, salt, vanilla, flour, and quick oats. Pat into 9x13 inch pan.

  3. Bake at 350 deg for 15 to 20 minutes (till light brown). 

  4. Remove from oven and sprinkle 1 cup chocolate chips. Let melt and spread the chocolate chips.

  5. Mix frosting and spread over chocolate mixture. Cool. Cut into squares.

Dr. Pepper Meatballs

Dr. Pepper Meatballs

You'll be licking the sauce spoon, it's so good.
Prep Time 10 minutes
Total Time 30 minutes
Author Lena Abraham



  • 1 lb. ground beef
  • 1/2 cup breadcrumbs
  • 1 Egg lightly beaten
  • 1 tsp. garlic powder
  • 1/2 tsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. olive oil
  • parsley for garnish


  • 2 cup ketchup
  • 2 cans Dr. Pepper
  • 2 tbsp. tomato paste
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. onion powder
  • kosher salt
  • Freshly ground black pepper


  1. In a large bowl, mix together beef, breadcrumbs, egg, garlic powder and paprika. Season with salt and pepper and mix until combined. Form into small ping-pong ball sized meatballs.
  2. In another large bowl, whisk together ketchup, Dr. Pepper, tomato paste, Worcestershire sauce and onion powder. Season with salt and pepper.
  3. In a large skillet over medium heat, heat oil. Add meatballs to the pan and brown on all sides. When meatballs are browned, add the sauce to the skillet and bring to a simmer. Let simmer, basting the meatballs sporadically with a spoon, until sauce has reduced by half and meatballs are cooked through, 8-10 minutes.
  4. Garnish with parsley and serve.

Recipe Notes

Recipe courtesy of

Dr. Pepper Brownies

Dr. Pepper Brownies

Prep Time 20 minutes
Total Time 1 hour 50 minutes
Servings 24
Author Betty Crocker



  • 1 box 1 lb 2.3 oz Betty Crocker™ fudge brownie mix
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1/2 cup Dr Pepper from a 12-oz can
  • 1/2 cup buttermilk


  • 1/2 cup butter or margarine
  • 1/4 cup unsweetened baking cocoa
  • 1/4 cup cola carbonated beverage
  • 4 cups powdered sugar
  • 1/2 chopped pecans toasted


  1. Heat oven to 350° F. Spray bottom only of 13x9-inch pan with cooking spray.

  2. In medium bowl, stir brownie mix, oil, egg, cola and buttermilk until well blended. Spread into pan.

  3. Bake 24 to 28 minutes or until toothpick inserted 2-inches from side comes out clean or almost clean. Cool completely, about 1 hour.

  4. In medium microwavable bowl, microwave butter on HIGH 45 to 60 seconds, stirring once, until melted; stir in cocoa and cola. Gradually beat in powdered sugar.

  5. Spread frosting over brownies; sprinkle with pecans. For bars, cut into 6 rows by 4 rows.

Recipe Notes

To toast pecans, preheat oven to 350° F. Spread pecans in a single layer in a baking pan. Bake about 5 to 7 minutes or until golden and toasted.
No buttermilk on hand? Combine 1 1/2 teaspoons vinegar with enough milk to equal 1/2 cup. Stir and let stand 5 minutes.

Check out this Holiday Bark


Simple Holiday Bark

 Keep around the house for a holiday treat — or wrap it up as a gift! 

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 11
Calories 142 kcal
Author Phillip Friedman


  • 12 oz. Chocolate
  • 8 oz. white chocolate
  • 1/2 cup candy canes or peppermint candies


  1. Line cookie sheet with foil.
  2. Microwave semisweet chocolate in bowl on medium power 1 minute; stir. Keep microwaving at 15-second intervals, stirring, until melted and smooth; set aside. Repeat process with white chocolate.
  3. Spread semisweet chocolate on prepared cookie sheet about 1/3-inch thick. Drop tablespoons white chocolate on top. Swirl chocolates together with tip of knife to marble. Sprinkle with crushed candy.
  4. Refrigerate 1 hour, or until firm. Peel off foil; break bark into pieces. It will keep for about a month in an airtight container in refrigerator.