veggie dip.

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Veggie Dip from Michelle:

1 cup mayo

1 cup cottage cheese

1/2 cup buttermilk

1 tsp onion salt (or onion powder + 1/2 tsp salt)

1 tsp garlic salt

1 tsp Accent (or salt to taste)

1 tsp pepper

2 T dried parsley

Blend in blender. Chill and serve with veggies.

slow cooker tomato basil parmesan soup {winner!}

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Slow Cooker Tomato Basil Parmesan Soup from Tamara:

2 (14 oz) cans S & W Italian Recipe diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1/4 cup fresh basil
4 cups chicken broth
1/2 bay leaf
1/2 cup flour
1 cup grated Parmesan cheese (make sure to use freshly grated, not powdered)
garnish (optional)
1/2 cup butter
2 cups half and half, warmed (substitute milk for less calories)
Kosher salt, to taste
Pepper, to taste

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil and bay leaf to a large slow cooker.  **If putting in crock pot less than 7-8 hours, sauté celery, carrots and onions until slightly soft before putting in the slow cooker.

Cover and cook on LOW 5-7 hours, until flavors are blended and vegetables are soft. At this point I used a hand immersion blender to blend vegetables to a smooth texture. (You can also transfer to a blender in batches) If you prefer a chunkier texture you can leave it as is or even blend just some of it. Return to blended vegetables back to the slow cooker.

About 40 minutes before serving prepare the roux. Melt butter over low heat in a skillet and add the flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.

Cover and cook on LOW for another 30 minutes or so until ready to serve.

Serve with additional grated Parmesan, if desired.

**If you blend soup smooth with blender, you can make a healthier version by cutting roux in half as the blended vegetables help create a thicker texture.

lasagna soup.

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Lasagna Soup from Shalee:
via: a farm girl dabbles

2 tsp. olive oil
1-1/2 lbs Italian sausage
3 cups chopped onions
4 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 T tomato paste
1 - 28 oz can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz. mafalda or fusilli pasta
1/2 cup finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

For the Cheesy Yum:

8 oz. ricotta
1/2 cup grated Parmesan cheese
1/4 tsp salt
pinch of freshly ground pepper

Additional Cheesy Yum:

2 cups shredded mozzarella cheese

Preparation

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite size pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. you may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bow, combine the ricotta, Parmesan, salt and pepper.

To serve, place a dollop of the cheesy yum in each bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Creamy Mexican Chicken & Corn Chowder.

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Creamy Mexican Chicken & Corn Chowder from Beckie:

3 chicken breasts, diced
1/2 c. chopped onions
1-2 cloves garlic
3 T butter
2 chicken bouillon cubes
1 c. hot water
1/2 - 1 t. cumin
2 c. half & half
2 c. shredded Monterey Jack cheese
1 can cream corn (undrained)
1-4 oz. can diced green chiles (undrained)
1/4 t. Tabasco

chopped, tomatoes, cilantro, tortilla strips

In dutch oven or large saucepan, brown chicken onion and garlic in butter until chicken is no longer pink.  Dissolve the bouillion in hot water.  Add to pan with cumin; bring to boil.  Reduce heat, cover and simmer for 5 minutes.  Add half & half, cheese, corn, chiles and Tabasco sauce.  Cook and stir over low heat until the cheese is melted.  Stir in chopped tomatoes (***or serve on the side if your family is adverse like mine).  Serve - garnish with cilantro and tortilla strips.

Variations:
*2 cans corn, more cheese, chili, broth to taste.
*to thicken: 2 T melted butter and 2 T flour and some half & half

broccoli cheese soup.

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Broccoli Cheese Soup from Jenni:

3/4 cup butter
3/4 cup flour
1 quart half and half
Salt and Pepper to taste

1 bunch broccoli chopped small
1 medium onion, chopped

Cook chopped broccoli and onion with just enough water to cover until tender. Do not drain. Set aside and combine other ingredients to make a white sauce. Pour broccoli and onion with water into the white sauce. Stir and then add 12-16 (I almost always use 16) slices American Processed Cheese Slices. I know it sounds gross, but it makes the yummiest soup!!

Tomato Basil Goodness Soup.

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Tomato Basil Goodness Soup from Jocelyn:

1 - 26 ounce can Campbell's Tomato Soup
2 - 14 oz cans chicken broth
1/2 pint half and half
4-6 cloves garlic
1 medium size yellow onion
4-6 Roma Tomatoes
6-8 Fresh Basil Leaves
Dry Basil
Dry Oregano
Onion/Garlic Salt
Pepper
Butter

Chop onions and garlic. Saute in pot with butter until soft. Add tomato soup. Replace water with half and half and chicken broth. Add more chicken broth if desired. Add peeled, chopped and seeded tomatoes. Add just a touch of oregano. Dry Basil can be added to taste. Chop fresh basil and add garlic salt, pepper to taste. Simmer for a half hour. Eat it up. Yum!

creamy ham and potato soup.

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Creamy Ham and Potato Soup from Erin:

3 1/2 cups peeled and diced potatoes (2 potatoes)

1/3 cup diced celery (2-3 stalks)

1/3 cup finely chopped onion 

1/2 cup carrot, diced (optional)

1 cup diced cooked ham (buy a ham steak in the deli section)

3 1/4 cups chicken broth

1/2 tsp salt. or to taste

1 tsp ground white or black pepper, or to taste

5 Tbsp butter

5 Tbsp all-purpose flour

2 cups milk

Note: can add a can of corn too.

Directions:

1. Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through.

4. Top with cheddar cheese, chives and bacon if desired. Serve immediately.

5. Makes 6 servings.