Slow Cooker Creamy Potato Bacon Soup

 

Ingredients

• 6 slices bacon, cut into 1/2 inch pieces
• 1 onion, finely chopped
• 2 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 5 large potatoes, diced
• ½ teaspoon salt
• ½ teaspoon dried dill weed
• ½ teaspoon ground white pepper
• ½ cup all-purpose flour
• 2 cups half-and-half cream
• 1 (12 fluid ounce) can evaporated milk

How To Make Slow Cooker Creamy Potato Bacon Soup

Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Broiled Lobster Tails

 

Ingredients

For the Broiled Lobster Tails:

• 4 lobster tails
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon paprika
• Salt and black pepper, to taste
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:

Prepare the Lobster Tails:
Start by thawing the lobster tails if they are frozen. Place them in the refrigerator for several hours or use a quick thawing method. To quick thaw, seal the lobster tails in a plastic bag and immerse the bag in cold water for 30-60 minutes.
Preheat your broiler to high and adjust the rack to the top position.
Use kitchen shears to cut the top of the lobster shells lengthwise down the center. This will expose the lobster meat.
Gently lift the lobster meat from the shells, keeping it attached at the tail end. Place the meat on top of the shells.
Prepare the Garlic Butter Sauce: 5. In a small saucepan, melt the unsalted butter over low heat.

Add the minced garlic and sauté for 1-2 minutes, or until the garlic becomes fragrant but not browned.
Remove the saucepan from heat and stir in the fresh lemon juice and paprika. Season with salt and black pepper to taste.
Broil the Lobster Tails: 8. Brush the garlic butter sauce generously over the exposed lobster meat.

Place the lobster tails on a broiler pan or a baking sheet lined with aluminum foil.
Broil the lobster tails for about 10-12 minutes, or until the lobster meat is opaque and slightly browned on top. Be sure to watch closely, as cooking time may vary depending on your broiler.
Garnish and Serve: 11. Once the lobster tails are cooked, remove them from the broiler.

Garnish with fresh parsley and serve hot with lemon wedges on the side.

Cook’s Notes:

To prevent overcooking, it’s essential to keep a close eye on the lobster tails while broiling, as cooking times can vary.
Broiled Lobster Tails are often served with drawn butter or additional garlic butter sauce for dipping.
You can easily adapt this recipe by adding your favorite seasonings or spices to the garlic butter sauce, such as a pinch of cayenne pepper for a touch of heat.
When serving, consider pairing the lobster tails with your choice of side dishes, such as garlic mashed potatoes, roasted vegetables, or a fresh green salad.
Broiled Lobster Tails are the epitome of gourmet dining at home. The combination of tender lobster meat and a delectable garlic butter sauce creates a masterpiece that’s perfect for special occasions or whenever you want to elevate your culinary experience. With this recipe, you’ll discover that cooking lobster tails can be both simple and spectacular. Enjoy the delightful taste of the sea in each succulent bite.

French Silk Slab Pie

 

INGREDIENTS

• 2 9-inch pie crusts, softened

FOR THE FILLING:

• 10 oz bittersweet chocolate, plus more for topping
• 4 eggs
• 1 1/3 cups granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup (1 stick) unsalted butter, softened
• 2 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar

PREPARATION

Preheat oven to 350°F and grease a half sheet pan with nonstick spray. Set aside.
On a lightly floured surface, stack pie crusts on top of each other and roll out into a rectangle that’s slightly larger than your baking pan. Place crust in pan, pressing into the corners, cut off excess dough, and crimp.
Line crust with parchment paper and fill with pie weights or dried beans. Bake until slightly golden, about 15-17 minutes. Remove from oven and let cool completely before filling.
In a microwave-safe container, melt the chocolate in 30-second increments, stirring in between, until nearly melted. Then, stir until completely melted. Set aside.
In a medium saucepan, whisk sugar and eggs together. Reduce heat to low, and stirring constantly, heat until sugar has dissolved and mixture coats the back of a spoon, about 5 minutes.
Remove from heat and stir in the melted chocolate and vanilla extract until smooth. Let cool until warm, stirring occasionally.
While chocolate cools, add butter to a mixing bowl and beat until light and fluffy, 2-3 minutes. Gradually pour in the chocolate mixture, then beat on high until light and fluffy, about 5 minutes. Set aside.
In a separate bowl, beat the heavy cream with an electric mixer until it starts to thicken. Add powdered sugar and continue beating until stiff peaks form.
Fold 1 1/2 cups of the whipped cream into the chocolate mixture and reserve the rest for topping.
Spread chocolate mixture into cooled pie crust and chill until set, 1-2 hours. Top with remaining whipped cream and garnish with chocolate shavings, if desired, before serving. Enjoy!

PINEAPPLE CHILI

 

INGREDIENTS

• 24 oz Italian ground sausage
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 (28 oz) cans diced tomatoes with seasoning
• 1 (20 oz) can pineapple tidbits in juice
• 3 (15 oz) cans pinto beans, drained and rinsed
• 1 (6 oz) can tomatoes paste
• 1 tablespoon chili powder
• 1 tablespoon cumin

PREPARATION How To Make Pineapple Chili

Add sausage, onions, and pepper to a large skillet over medium heat. Cook for 4-5 minutes then add garlic and continue cooking until fully browned. Drain fat and spoon meat mixture into the slow cooker.
Add tomatoes, pinto beans, tomato paste, and seasonings. Open can of pineapple and drain juices into the slow cooker. Place remaining pineapple in the the fridge, it will be used later in the recipe.
Stir slow cooker contents until fully combined and cook on low for 7-8 hours or high for 5 hours.
In last hour of cooking, stir in pineapple tidbits.
Serve hot with hot sauce, sour cream, cheese, and chips.

Best Ever Crock Pot Chicken and Dumplings

 

Ingredients

• 1 Onion, diced
• 6 Boneless skinless chicken thighs
  1can Cream of chicken soup
• 1can Cream of celery soup
• 2 tbsp.Fresh parsley, chopped
• 1tsp.Poultry seasoning
• 2c.Chicken broth
• 1can Buttermilk refrigerated biscuits
• 2c.Frozen mixed vegetables, defrosted
• Black pepper to taste

How To Make Best Ever Crock Pot Chicken and Dumplings

Layer the chopped onion on the bottom of your crockpot.
Place the chicken thighs on top of the chopped onion in a single layer.
In a mixing bowl, place 1 can of cream of chicken soup.
Pour a can of cream of celery soup into the mixing bowl.
Add 1 tsp of poultry seasoning to the mixing bowl.
Sprinkle in 2 tablespoons of chopped fresh parsley.
Add black pepper to taste.
Stir all of the ingredients in the mixing bowl, and pour over top of the chicken thighs in the crockpot.
Pour 2 cups of chicken broth over top of the chicken.
Set the crockpot to high for 5 hours and close the lid.
Do not open the lid until you have just 1 hour of cook time left on the crockpot’s display. With 1 hour left, open the lid and pour in 2 cups of mixed vegetables that have been defrosted. Mix them into the crockpot well, shredding the chicken thighs as you stir.
Open a can of refrigerated biscuits, and flatten each one. Cut each biscuits into 4 long slices.
Layer the biscuits on the top of the chicken mixture in the crockpot.
Let the biscuits cook for the remaining hour of cook time, and then stir the mixture together well to incorporate the dumplings into the chicken mixture.
Serve topped with freshly chopped parsley.

NO BAKE PEANUT BUTTER ECLAIR CAKE

 

Ingredients

• 1 (14.4-oz) box chocolate graham crackers
• 2 (3¼-oz) boxes vanilla instant pudding
• 1 cup peanut butter
• 3½ cups milk
• 1 (8-oz) container Cool Whip, thawed
• 1 (16-oz) can chocolate frosting

How To Make No Bake Peanut Butter Eclair Cake

Spray the bottom of a 9×13 pan with cooking spray.
Line the bottom of the pan with whole graham crackers.
In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping.
Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Crusty Italian Bread

 

Ingredients ( makes 2 loaves )

• 1 1/3 cups warm water
• 2 1/4 teaspoons yeast
• 1 Tablespoon brown sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons olive oil
• 4 cups flour

How To Make Crusty Italian Bread

Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.
Add olive oil and salt. Mix and add the flour gradually. You want to add enough that the dough comes away from the sides of the bowl. You want to mix it with the dough hook for a few minutes.
Cover and let the dough rise until doubled about 30 minutes.
Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.)
Cover with a damp cloth and let rise until doubled.

Preheat oven to 375 degrees. Beat together:

1 egg
1 Tablespoon water
Brush the risen loaves with the egg mixture.
Make a single long quick cut down the center of the loaves with a sharp knife.
Now here’s the secret. Place at least 1 cup hot water in a shallow pan and place it on the rack underneath the bread. The steam will make the crust turn perfectly. You may need to add a bit more water during cooking. You do not want it to evaporate.
Bake for 25-30 minutes or until the loaves turn golden brown and sound hollow when you tap them.
Remove from pan and let cool on racks. I always like to rub butter over the hot crust