French Dip Crescents

There are some recipe ideas out there that are just complete genius. And this is one of those meals! Not only are these little buggers good, but they're totally fun to eat. Brycen loved dipping the crescent roll into the Au Jus with his hands. Did I say Brycen? I meant my husband. They both loved this dinner and so did I! It's a really fun way to make french dip sandwiches. I think it took about 3 or 4 minutes to get them prepared. Then they just had to bake and the Au Jus had to simmer. It was so easy and yummy! This is definitely a new go-to recipe that we'll be making for a long time.




French Dip Crescents
Mama Loves Food
makes 16 roll ups

• 2 tubes of crescent rolls, 8 count
• 1 lb. deli roast beef, sliced thin (size 1 1/2 at the deli)
• 16 slices Swiss cheese (I bought a package of the pre-sliced Swiss cheese and cut each slice in half. It was cheaper and much easier that way!)
• Au Jus, for dipping (I just bought a little container of Au Jus at Walmart. Easy!)
• horseradish (optional)

Directions

Unroll 8 of the crescents on a standard cookie sheet. You'll want to flatten them out a little bit so they're not so thick and bake easier/better.

If using horseradish, spread a small dab on the crescent roll then cover with a slice of roast beef.

Then place a piece of cheese over the roast beef.

Roll the crescents starting from the wide end and ending at the narrow end, pressing down on the narrow end so the roll stays together.

Bake at 375 degrees for 11 - 13 minutes, or until the crescents are a golden color. Repeat with the other 8 crescent rolls or save them for another meal. Serve with hot Au Jus. Enjoy!

Hot Fudge Sauce

I love a nice hot fudge sundae. Just the other night I was craving one so badly! My favorite are the ones from DQ, but we don't have a DQ around here. It's really quite unfortunate. I ended up settling for something else at a different joint because nothing can beat DQ's hot fudge! Except for maybe this stuff...

My father-in-law works at a dairy that sells the best ice cream around. It's seriously so good and a must whenever we visit home. For dessert after Christmas dinner this year my husband's parents decided to serve something other than pies or cakes or anything that was baked and heavy; something lighter and a change of pace. So we had peppermint chocolate chip ice cream from the dairy with homemade hot fudge sauce. And friends, I have to tell you that this stuff was beyond amazing. I was so in love with it that I had to have seconds. Ok, thirds. It was such a fabulous dessert after all the heavy brownies and cakes that we'd vegged out on all week long. (Not that there was anything wrong with that by any means. It was an amazing week.) Enjoy!

Hot Fudge Sauce
from the kitchen of my fabulous mother-in-law :)

• 1 square of baking chocolate
• 1 cube margarine
• 3/4 c. evaporated milk
• 2 c. powdered sugar

Throw everything in a sauce pan and let it melt together, stirring to help it along. Let it simmer for 5-8 minutes, continuing to stir. Serve over ice cream, bananas, or just eat it with a spoon!

Ideas for the Big Game

Ready...set...hut! Sunday, February 5th is the Super Bowl (that I really wish the 49ers were playing in but whatever!) The Super Bowl is all about fun food and good times. And of course the commercials. And I guess the game a little bit too. :)

There are SO many great ideas out there for game day food and decor. Here are a few of my faves!

Football or Super Bowl Party Inspiration @ Wants & Wishes
This blog has a fantastic football party pack full of printables you can use for your Super Bowl Party. Or you can take some ideas away and create a look of your own!

Football Party Stromboli @ Liv Life
Good food is always a must at a Super Bowl party. These strombolis look amazing and really fun to make!

Slow Cooker Chili @ Snap!
Chili is one of my ultimate favorite comfort foods. And it's also a fun and easy dish to serve at a Super Bowl party! You can make a chili bar and have all kinds of toppings to put over the chili.

Party Meatballs @ Cupcake Diaries
And it's not a party without my husband's favorite recipe of Party Meatballs! These little guys are really delicious and ridiculously easy to make. They're perfect for any kind of party!

Football Whoopie Pies @ Make Merry!
These are just the cutest!!

Hand-Dipped Football Berries @ Shari's Berries
Order these super cute football strawberries from Shari for the perfect little touch to your Super Bowl party.

Football Oreo Truffles @ Bakerella
I love making Oreo truffles! They're so delicious and cute. Bakerella came up with these awesome football-shaped Oreo truffles that are made just like the originals but in the shape of little footballs. Such a great idea!

Valentine's Day Brown Sugar Blondies

Oh, how I love holiday treats! This is such a fun time of year to make a whole bunch of treats and use them for Valentine's Day fun. These bars are especially good. They taste like a cookie bar and then M&M's are thrown into the mix. Love it!

Valentine's Day reminds me so much of my childhood. I remember being home schooled in preschool with all of my friends. We went to each person's house where our moms would teach us all of the different lessons. We had Valentine's Day at my house and it was so much fun. I remember coloring big pink hearts on the kitchen floor, as well as decorating brown paper bags to put our valentines in. My mom made us really big sugar cookies shaped like hearts with pretty pink frosting. Such good memories! I've always loved Valentine's Day. I hope my kids get to have fun experiences when they're in school like I did. Barbie valentines and all!



Valentine's Day Brown Sugar Blondies
Baked Perfection
makes a 9x9 pan

• 1 c. flour
• 1/2 tsp. baking powder
• 1/8 tsp. baking soda
• 1/2 tsp. salt
• 1/3 c. butter
• 1 c. brown sugar, packed
• 1 egg, beaten
  
• 1 Tbsp vanilla extract
• 1 - 1 1/2 c. Valentine's Day M&M's (Or however much you want. If I had it my way I'd dump the whole bag in!)

Directions

1. Mix together flour, baking powder, baking soda, and salt. Set aside.
2. Melt 1/3 c. butter. Place it in a mixing bowl then add 1 cup firmly packed brown sugar; mix well and cool slightly. Add egg and vanilla and blend well.
3. Add the flour mixture a little at a time, mixing well. Mix in about 2/3 c. of the M&M's.
4. Spread in a greased 9x9 pan. Sprinkle more M&M's on top (about 2/3 c. more, or desired amount).
   
5. Bake 20 to 25 minutes at 350 degrees. *Double the recipe if you would like to make it in a 9x13 pan.*
   

Tortellini and Garden Vegetable Bake

For one of our dinners last week I wanted to make something with pasta and veggies but totally different than anything I've ever made. Enter this bake. I loved the variety of veggies mixed with the chicken and tortellinis. It was a very balanced meal that we all really enjoyed. Even Brycen liked it! His favorite part was the tortellinis.

I recommend having all of your veggies chopped, sliced, and diced and in separate bowls before you start making this. It is MUCH easier when you can just start tossing everything in. This isn't a complicated meal, just a bit of multitasking is necessary. It got really interesting when I was trying to take the pasta off, stir the chicken, talk on the phone, and keep my little guy happy all at the same time. But it's a good meal that is well worth it when you're done. Just make sure you're all prepped and ready to go. You'll be glad for it!

Tortellini and Garden Vegetable Bake
Better Homes and Gardens
makes about 10-12 servings

• 10 oz. dried cheese-filled tortellini (about 2 1/2 c.) OR two 9-ounce packages refrigerated tortellini (I used one package of the refrigerated tortellini and it was plenty. I also didn't use all the vegetables it called for either so it worked out evenly. You'll want to decide this depending on how many veggies you use.)
• 1 medium carrot, sliced
• 1 1/2 c. sugar snap peas (I just bought the bag in the frozen section.)
• 1 Tbsp margarine or butter
• 1 lb boneless, skinless chicken breasts (about 2, depending on the size), cut into bite size chunks
• 1 c. sliced fresh mushrooms (I didn't use these.)
• 1/3 c. chicken broth
• 1 - 1 1/2 tsp. oregano (I don't like a powerful oregano taste so I used 1 tsp.)
  
• 2 tsp. flour
• 3/4 tsp. garlic salt
• 1/2 tsp. pepper
• 1 c. milk
• 1 package cream cheese (8 oz), cubed and softened
• 1 Tbsp lemon juice
• 1 c. cherry or grape tomatoes, quartered or halved (Depending on the size you like. I halved 1 c. grape tomatoes.)
• 1 small red or green sweet pepper, coarsely chopped (I didn't use this.)
• 2 Tbsp grated Parmesan cheese (Or a little extra, if you're like me!)
  

Begin by getting a pot of water boiling for your tortellinis. When the water is nice and boiling, toss in the tortellinis. Cook according to package directions.

Once you get the tortellinis on ("torts", as we called them in the restaurant biz) heat the margarine or butter in a 12-inch skillet. Add the chicken and mushrooms (if you're using "mush") and cook for about 5 minutes, or until you can't see anymore pink in the middle. Remove from the skillet when the chicken is done.

Add the carrot slices directly to the tortellini water during the last 5 minutes of cooking time so they can cook right along with.

Then add the sugar snap peas during the last 1 minute of cooking, right along with the carrots and tortellinis. Remove from the heat and drain (don't rinse). Pour that lovely mixture into a large bowl.

In a shaker or bowl combine chicken broth, oregano, garlic salt, flour, and pepper. Shake or whisk until smooth.

Using the same skillet you just used for the chicken, pour the liquid mixture in with the milk. Cook and stir until thickened and bubbly.

Add the cream cheese. Cook and stir until the cream cheese is smooth. Remove from the heat and add in the lemon juice.

Pour the sauce along with the tomatoes and sweet pepper right over the tortellini combo in the bowl. Add the chicken and toss everything together to coat it well. (If you use a large enough skillet you can skip the bowl part entirely and combine everything in the skillet. I do not have a large enough skillet for such things.)

Place in an ungreased 9x13 baking dish and bake, covered, for 30-35 minutes at 350 degrees, or until heated through. I found on my oven that 30 minutes was great. Stir the mixture then sprinkle the Parmesan cheese over top.

Red Velvet Whoopie Pies

Oh you guys, I appreciate how patient you've all been with me over the last few weeks! I've been so off and on with posting. And I'm posting so late today. I was all ready to get a post done last night to auto publish at midnight, but there was an incident that I have to tell you about:

We have these neighbors who like to fry (we live in an apartment). And whenever they fry, we get to smell it. The scent of whatever it is they're frying (or sometimes burning) comes through the vents in our bathrooms and it's just gross. We have Scentsy warmers in each bathroom that go on almost every night around the same time. The last couple of nights we haven't smelled the neighbor's dinner and it's been nice. Then last night we were watching the newest episode of "Parenthood" when in our living room we could smell the dreaded fried food smell. So gross. But we were shocked that we could smell it in the living room. The scent NEVER wafts into the living room. So we went down the hall and walked into the bathroom. The smell was overwhelming. Continuing back into our bedroom we could smell the food before we even entered. Our room stunk so bad, and our bathroom was even worse. It was AWFUL! It was like the neighbors were feeding 50 people and using one gigantic fryer. Gah! So gross. I had planned on finishing this post last night, but our office also smelled. I couldn't even go to bed in our bedroom because it smelled so bad. And lately I'm still super sensitive to smells at 12 weeks pregnant so it was especially bad for me. It was horrible. My husband found a Glade spray that really helped the situation. But as of this morning the smell was still pretty bad in the office. So I'm just NOW getting to posting! I can still smell it a little bit in here, but it's not as bad anymore. Anyway, so that's why I'm posting so late in the day.

With that said, onto the recipe! These smell delicious, by the way. Ha ha ha

At Christmas time I decided to try making a new treat for one of our many parties we were attending. I love red velvet cakes and cupcakes, so the thought of a red velvet cookie sounded splendid. I almost completely followed the recipe for Red Velvet Crinkle Cookies on the Duncan Hines website, then turned those bad boys into whoopie pies. It was a wonderful outcome. And now Valentine's Day is nearing and these whoopie pies would be so cute for a V-Day treat!


Red Velvet Whoopie Pies
cookie recipe adapted from Duncan Hines
makes about 16 whoopie pies (32 cookies, depending on how big you make them)

• 1 box Duncan Hines Red Velvet Cake Mix
• 6 Tbsp butter
• 1 c. powdered sugar
• 1 tsp. cornstarch
• 2 eggs
• 1 can cream cheese frosting
  

Begin by pouring the cake mix into a large bowl. Then melt your butter and let it cool down to room temperature.

While the butter is cooling, combine the powdered sugar and cornstarch in a cereal bowl.

After the butter is cooled, pour it in the large bowl with the cake mix. Whisk the two eggs in a cereal bowl with a fork and add them to the cake mix as well.

Time to get messy! It's much easier mixing this dough with your hands. Mix away till the dough forms together. (Yep, I'm the hand model this time. Tyson was my photographer. Thanks, Dear!)
Hurry and wash your hands after you mix the dough together. This stuff makes your hands turn pink! (Very festive, but also a little scary looking.)

Using a cookie scoop or a spoon, form the dough into balls. You'll want to help shape the dough into balls and not just plop them from the cookie scoop. I didn't roll them in my hands because of the color it turns them. But that's up to you if you want to roll them or not! Make each ball about 1-inch balls. When the balls are formed, roll them into the powdered sugar mixture to get them nice and coated.

Place on an ungreased cookie sheet and back for 9-11 minutes at 375 degrees. (Start with 9 minutes. My first batch I did for about 10 or so and they were rock hard.) Transfer to a wire rack to cool completely.

After they're cooled, it's time to frost! Put the frosting on the back of the cookie so the cute crinkly side is on top. You can either spread the frosting over each cookie or you can pipe the frosting on. I put the frosting in a Ziploc bag and cut one of the corners off to pipe it on.

Then cover with another cookie to make into a cute little whoopie pie. I love these holiday treats!

Conversation Heart Sugar Cookies

Oh I just love Valentine's Day. To me, the iconic candy for this "love"ly day are the conversation hearts. I remember as a kid getting oodles of conversation hearts in my box from kids in my class on Valentine's Day. There was always the one kid who put two or three hearts in an envelope with the Super Man valentine. Ah, the days.

Last year my sister-in-law and her husband made Conversation Heart Sugar Cookies. She didn't make them exactly like this, but I loved the idea. Brown Eyed Baker uses her favorite sugar cookie and royal icing recipe to make these adorable cookies. And I'm simply passing on the joy! (Be sure to follow the link at the bottom for some awesome tips on how to decorate cookies with royal icing!)

Soft and Chewy Sugar Cookies
Brown Eyed Baker
makes 24 cookies

• 2 c. flour
• ½ tsp. baking powder
• ½ tsp. salt
• 2 sticks unsalted butter, softened but still cool
• 1 c. sugar, plus ½ c. for rolling dough
• 1 Tbsp light brown sugar
• 1 large egg
• 1½ tsp. vanilla extract

Directions
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees. Line two large baking sheets with parchment paper or spray them with nonstick cooking spray. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
2. Cream the butter, the 1 cup sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
3. Place the ½ c. sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
4. Bake until the cookies are golden brown around the edges and their center are just set and very lightly colored, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.
Royal Icing
Brown Eyed Baker

• 4 c. powdered sugar
• 2 Tbsp. meringue powder
• 6 Tbsp. water

Mix all ingredients on low speed for 7-10 minutes or until the icing loses its shine. Add more water by the teaspoon if it appears too stiff. Click here for step-by-step instructions on how to prepare the frosting and decorate the cookies! These instructions are fabulous.

Pinteresting Valentine's Day Treat Ideas

Pinterest and I have been great friends lately. I've found SO many ideas on Pinterest for Valentine's Day and it's not even the middle of January. I'm loving it! Valentine's Day pins are popping up everywhere, they're hard to miss. I definitely won't be able to get around to making a lot of these treats. But here is a list of some that I really want to try!

Sweet Swirl Cookies of Love @ Prudent Baby
I don't know if it's the exciting Willy Wonka swirl or all the little heart sprinkles. But I LOVE this idea! Way too fun!

Red Velvet Crepes @Duhlicious
Don't these look amazing? From the looks of the recipe, the filling is similar to cannoli filling, which could classify these as dessert crepes as well as breakfast. Shucks. Dessert for breakfast.

World Famous Paradise Bakery Sugar Cookies @ Kari's Cooking
I don't know where or what this Paradise Bakery is. But wow, I want to go there! These cookies look like perfection on a plate.

X's and O's Cupcakes @ Martha Stewart
Super cute! These would be great for the kids to help make or to bring for a school class on Valentine's Day.

Pink Lemonade Pound Cake @ Sugar Baby Aprons
Wouldn't this be so fun to make for a Valentine's Day dessert after a romantic dinner?

S'more Love Bars @ It's a Crafty Life
I love s'mores WAY too much to not try these! The bottom layer is a graham cracker crust, piled high with marshmallows, M&M's, and chocolate syrup. Gaaa!

Indoor S'mores

I love a good s'more in the summer time. And if I ever make friends with someone who has a fire pit in their backyard, I'll one day be able to enjoy a s'more sometime other than just the summer. And other than by use of my microwave. In the meantime, I'll just make Indoor S'mores! These puppies are GOOD. My mother-in-law is a pro at making these things and they show up at every other family party. I made my very first batch on Friday and they were splendid. We went to dinner with my dad, brother, and grandma in Sandy, UT, on Saturday night and I brought a plate of these for dessert afterward. She said she liked these more than her peach cobbler she had at the restaurant. I'm going to take that as a huge compliment, Grandma! Thanks and love you!


Indoor S'mores
main image and recipe via Betty Crocker

• 8 c. Golden Grahams cereal (almost an entire box)
• 6 c. miniature marshmallows (almost an entire bag)
• 1 1/2 c. milk chocolate chips
• 1/4 c. light corn syrup
• 5 Tbsp. butter or margarine
• 1 tsp vanilla

Begin by greasing a 9x13 pan with butter.

Then pour the Golden Grahams into a large bowl.

Add 1 cup of the marshmallows to the Golden Grahams.

Place the other 5 cups of marshmallows in a microwave safe bowl with the chocolate chips.
We could stop here and I would be fine. Mallows and chocolate chips is a nice little snack for me. Just sayin'. But the end result is pretty amazing too so keep going!

To the top of the mallow and chocolate chip combo, pour the corn syrup over and place the butter right on top. I know, that butter looks scary. But it's part of what makes this goodness come together. Make sure your butter is at least at room temperature because next you're going to microwave this combination together. If it's cold, make sure to microwave the butter a bit before putting it with the mallows and chocolate chips so it will melt together nicely.

**I don't have a picture of the next two steps because I was stopping to take pictures throughout the process. You don't want to stop during these two steps.**

Next, microwave the mixture in the bowl for 45 seconds, stir, then microwave for another 45 seconds. You want the mixture to be smooth and creamy. Remember to stir!

After you have that creamy goodness all mixed together, add the vanilla.

Then pour the chocolate mixture over the bowl of Golden Grahams and marshmallows. Mix all of that together. It's tempting at this point not to taste what you've just created. Go ahead, taste away. You'll be glad you did.

When the cereal and chocolate are well combined, press the mixture into the greased 9x13 pan. You'll want to let it sit in the fridge, loosely covered with plastic wrap, for about an hour so the bars will be firm. It takes quite a while for them to firm up if you leave them out at room temperature. They'll seem hard when you get them out of the fridge, but once they get back to room temperature they're perfect to cut into bars. Enjoy!!

Café Well: The Social Network to get Well and Stay Well

This is a Sponsored post written by me on behalf of Cafe Well for SocialSpark. All opinions are 100% mine.

Now that we've all started on the road to better eating with the beginning of the new year, we're also trying to figure out the fitness part. At least I am! It's hard to find something that not only works but is also fun at the same time. Enter Café Well.

What is Café Well, you ask? It is a social network that offers wellness programs that actually work.

One of these wellness programs is called Race to the Moon. Race to the Moon aims to get members more fit and active by walking or running through offering free wireless pedometers which tracks their steps and rewards them for milestones and total steps. And the program actually works and gets their members more active! In just under a month, the program has participants who have walked over 50 MILLION steps, and average 2.5 million steps a day.

Race to the Moon represents a new breed of wellness program that is more fun, more rewarding and more effective for consumers because it leverages the power and support of social networking with incentives and fun. Social networking has become a powerful channel that the healthcare industry is just beginning to understand how to leverage. Race to the Moon represents pioneering work by HealthAmerica and their partnership with Café Well will continue to achieve new levels in wellness promotion and management.

If I were to create a health challenge it would be a food challenge. With my love for food, I love the idea of a challenge in trying to find healthy meals for my family. It would be a fun challenge that would help me stay on track for the long haul.

Check out Cafe Well for more information on how you can join Race to the Moon! And get your new year started off on the right track.

Cafe Well

Slow Cooker Ham and Potato Soup

It's the first week of the new year, which means exercise and dieting are in full swing for people everywhere. I find myself jealous of the guy on "The Biggest Loser" the other night who lost 22 pounds in a week. Wouldn't that be fabulous? But since we live in the real world and the rest of us aren't on the Biggest Loser ranch, we're left to fend for ourselves and work our hind ends off on our own. Thank goodness for the other help we have out there!

This recipe is a light recipe that many Weight Watchers members use in their point system. At 4 points per serving and only 151 calories (say what?), this delicious potato soup is one that you don't have to feel guilty about eating. I made this for my family for dinner and my husband liked it more than the other potato soup recipe I've made that's full of heavy cream and other additives. There really is hope out there! And to top things off, the crock pot does all the work for you. Oh happy day!


Slow Cooker Ham and Potato Soup
adapted from Weight Watchers Points Plus Recipes
makes 8-1 cup servings

• 7 c. diced potatoes (about 4 medium - I used 2 large)
• 1 c. diced onion (1 medium - I only used half of it and only used it for flavor. I'll explain that later!)
• 1 large carrot, chopped
• 2 c. ham, diced OR 8 slices of turkey bacon diced up and cooked
• 5 c. hot water
• 5 chicken bullion cubes OR 1 extra large Knorr chicken bullion cubes (Original recipe calls for 4 cubes but I liked the flavor I got by adding one more.)
• 1/2 c. milk (Original recipe calls for 1 cup but I didn't want it that liquidy.)
• 1/2 c. sour cream
• salt and pepper to taste

Begin by making your broth for the soup. Dissolve the chicken bullion cubes into five cups of boiling water. I put the water in an 8-cup pyrex measuring cup and let it go in the microwave for about 4 minutes. Then just drop the cubes in and let them dissolve. Stir them up when they're dissolved.

Then chop the potatoes...

...and the carrots.

Toss the potatoes and carrots into the crock pot.

Then chop up your onion. This recipe calls for the onions to be in chunks and to be part of the soup for eating. But here's the deal with my husband and I and chunks of white onion (we're more of green onion people): We don't do well with big chunks of onion but I still wanted to give the soup some of that good flavor. So I used half the onion and cut it in chunks.

I put them right on top of the potatoes and carrots to cook with them. When the soup was done I took all the onions out (which is pretty easy when they're in big chunks) and great flavor was added to the soup during the cooking process. We had that awesome flavor we wanted without having to eat a piece of white onion. Works pretty well if your family is anti-white onion chunks!

This recipe is perfect for those of you with leftover Christmas ham. I, however, didn't make a ham for Christmas and I didn't really want to buy one just for this. So I bought Jennie-O turkey bacon (half the fat of regular bacon and less sodium). We really like bacon in our potato soup anyway so that worked out well. I cut up 8 slices of bacon. If you decide to use bacon, you can be the judge of how much you want in your soup.

Cook the bacon up...

...then throw it in the crock pot on top of everything else. Then pour the prepared chicken broth over the veggies and bacon. Set it on low and let it cook for 5 to 5 1/2 hours. The original recipe says 7 hours, but if I had let it go that long the potatoes would have been a mushy mess. They were just right at 5 hours. If you like your potato chunks to be huge chunks then let it go longer until they are cooked through.

After the soup is done cooking, take out your onion chunks if you don't want them in there and then add the milk and sour cream. Stir together and let it cook for another 10 minutes. Taste it and add salt and pepper to your liking. Then you're ready to grub!


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