Join Me in My Addiction!

Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Thursday, January 31, 2013

Broccoli Cheddar Soup - Slow Cooker Thursday

Hello friends, welcome to this week's Slow Cooker Thursday.  You know that I've been making a lot of soups on my slow cooking adventures, and a Broccoli Cheddar soup has been one that I have been wanting to make for a while.   I just love Broccoli Cheddar soup, and have always loved when my readers have shared their recipes with me.  I took a lot of reads though previous editions of the Scrumptious Sunday Link Party and checked out the different recipes that were shared.  I settled on this recipe from the StoneGable blog for Crock Pot Broccoli Cheddar Soup.  Here is my version:

Broccoli Cheddar Soup

This soup is delicious, especially with the crunchy bacon on top
6 cups fresh broccoli, washed and roughly chopped
2 tablespoons oil
1 medium-sized onion, chopped
1 large garlic clove, minced
1 cup carrots, peeled and shredded
4 cups chicken stock (I used organic)
1/4 cup flour
2 cups milk (I used a combination of homogenized milk, 1% milk and cream)
1/4 teaspoon nutmeg
 4 cups old cheddar cheese,  shredded
5-6 slices of bacon

Place chopped broccoli into the slow cooker (sorry, did anyone else just have a little Chopping Broccoli pop in your head?! LOL)

In a large skillet, heat the oil and add the onions.  Cook the onions on  medium-low, about 5 minutes (or until soft).  Add the carrots and garlic and cook for another 3-4 minutes.  Empty the contents of the skillet into the slow cooker.

Pour the chicken stock into the slow cooker, add pepper (to taste).  Stir well, cover and cook on low for 3-4 hours.

After 3-4 hours, remove 2-3 cups of the cooked vegetables.(try to scoop mostly broccoli) - allow to cool slightly and chop into small pieces.  Set aside.

Create a roux with the milk and flour.  Whisk or shake well.  Pour into the slow cooker.  Add the nutmeg.  Cover and cook on high for 30-45 minutes, until thickened.

Once thickened, add 3 1/2 cups of cheddar cheese.  Cover and cook until the cheese is melted (this won't take long).

Using a food processor or blender, blend the soup (in batches) until smooth.  Add the reserved chopped vegetables and stir.  Cover and allow the soup to get hot again after blending.

While the soup is heating, cook your bacon (original recipe called for pancetta).  Cook until crisp.  Cool and crumble.

Serve the soup topped with shredded cheese and crispy bacon.

"One Trillion Thousand Thumbs Up" - our 5 year old's reaction to the soup.  It was pretty darn good.  I felt it was more work that I expected (especially trying to juggle a toddler while making it) - but it was pretty tasty.  My hubby and the toddler also gobbled it up (the toddler had two toddler-sized servings, two days in a row!). 

Wednesday, January 30, 2013

Roasted Chinese Five Spice and Garlic Chicken

Our enjoyment of the Whitewater Cooks series continues, with another tasty recipe, this time for chicken.  Trying this recipe was another in the "let's get out of our January food blues and try new recipes" weekend.  We eat a lot of chicken in our house, how about you? And we are always looking for new flavours for our chicken.  In search of that "perfect" one perhaps?!  Today's recipe is for Roasted Chinese Five Spice and Garlic Chicken.  Here is the recipe:

Nice flavour, especially with the lime on this roasted chicken
3 lbs chicken (I used boneless skinless chicken breasts, the original recipe called for a whole organic chicken)
6-8 garlic cloves, crushed
1 tablespoon salt
4 tablespoons sesame oil
1/4 cup vegetable oil
2 teaspoons Chinese five spice powder
4 tablespoons rice vinegar
1 cup cilantro, chopped
1 teaspoon red chili flakes
2 limes, quartered for garnish

In a bowl, mix together the crushed garlic, salt, sesame oil, vegetable oil, Chinese five spice powder, rice vinegar and chili flakes.  Mix well.  Add in the cilantro and mix to combine.  Either add the chicken to the bowl and cover, or pour into a sealable plastic bag, add the chicken to the bag and seal.  Allow the chicken to marinate in the bowl or bag for at least 4 hours or overnight in the fridge (I put ours together the night before).  Be sure to flip your chicken occasionally to ensure full coverage in the marinade.

Preheat oven to 350F.  Remove the chicken from the marinade and place in a foil line roasting pan (I foil line for easier clean-up).  Bake in the oven for 1 – 1 1/2 hours, or until the juices run clear.

Squeeze lime over the chicken and serve.

So I must share...silly us forgot to squeeze the lime over the chicken, and at first we were all "ummmm...not sure about this meal" and then we squeezed the lime, and voila, much better!  We did find the original recipe a little salty, so I have adjusted the recipe above to have only 1 tablespoon of salt (rather than 2).  Having said that, we will give this recipe a try again to see if the less added salt helps out.  We did enjoy the overall flavour, even the kids did too!

Tuesday, January 29, 2013

Recipe Recap #1

One year ago, I started this amazing ride called Addicted to Recipes.  It has been an incredible learning experience, and I have connected with so many people AROUND THE WORLD that I would never have connected with in a million years.  This has been so fun!  I am pretty sure that my family has enjoyed the ride too, though it is a little funny that they ask first if a photo needs to be taken before we can eat.  Joking aside, they have enjoyed the fruits of my labour, and we have found so many new recipes to try. 

My family knows too well, new meals mean pictures before we can eat!

I thought no better way to celebrate my year than to look back.  I'll share updates to any recipes that I may have.  Here we go with Recipe Recap #1, for the week of January 27 - February 2, 2012.  Please head on over and check these recipes out! (Click on the title to take you to the recipe)

Sweet and Spicy Double Cooked Baby Back Ribs
This rib recipe is still the #1 rib recipe in our house.  We don't indulge on ribs very often, but when we do, 90% of the time we use this recipe (the other 10%, to try something different!)

These are absolutely amazing...I don't even like ribs!

Blueberry Bran Muffins (Click on the title to take you to the recipe)
I am not surprised that one of my first posts was about muffins!  

Searching for the perfect blueberry muffin...

Ham and Scalloped Potatoes (Click on the title to take you to the recipe)
Still a traditional meal.  We don't have ham often, but when we do, we do enjoy it!

Hearty Ham and Split Pea Soup (Click on the title to take you to the recipe)
What does one do with leftover ham?  Make soup, of course!  Funny, I have ham in the freezer to make this soup again very soon :-)

Great way to use your leftover ham! Bonus added goodness with the peas too

I hope you enjoyed this week's Recipe Recap.  Tune in next Tuesday for another round! 

Blogiversary Celebration, Part 3 of 3

Here we are! Day 3 of my 1 year BLOGIVERSARY celebration!  Thank you so much for stopping by today - and everyday!  I really appreciate all of you!

Once again we have a FABULOUS prize pack up for grabs!  And be sure to enter the giveaways from Monday and Tuesday as well!

Here are the prizes for day 3!

Hand Stamped, Hammered Aluminum Bracelet from 
Desperate Craftwives


Ad Space from Domestic Randomness

Ad Space from What Mama Loves

Premium Ad Space from Addicted to Recipes

Enter via the Rafflecopter below:

Winner will be contacted via email and will have 48 hours to respond.  If no response after 48 hours, a new winner will be drawn. Good luck!

THANKS AGAIN for joining me in the celebration!  

All winners will be contacted next Monday, February 4, 2013!

Monday, January 28, 2013

Orchid Lime Salad

It's been a slow start in the kitchen this January.  The cold weather, the January blues.  I hadn't been feeling too inspired in the kitchen lately, and I knew that I needed to get away from that "funk".  Enter Sunday morning, and I was desperately trying to come up with our meal plan for the week.  I was feeling a little frustrated because I wasn't getting any feedback from the family on what to have for Sunday dinner (I always try to make a big dinner for Sunday, a) because I have more time to prep, and b) because I like to make something that gives us leftovers (hello, no cooking on Monday!).  My hubby came out, flipping through my copy of Whitewater Cooks with Friends...and the inspiration started to roll.

This recipe is one that I had tagged a long time ago, but I wasn't sure if my family would like it.  But my hubby sounded interested, and we had most of the ingredients on hand already, so this salad was going to part of our Sunday dinner.  Here is the recipe:

Orchid Lime Salad (Souce: Whitewater Cooks with Friends)

Our new favorite salad, this is so fresh tasting. We are in love!
1/2 cup peanut butter, smooth
1 lime, juice and zest of
2 teaspoons sesame oil
4 tablespoons sweet chili sauce
4 tablespoons rice vinegar
4 tablespoons soy sauce or tamari (I used soy sauce)
1 tablespoon maple syrup
4 cloves of garlic, crushed
2 tablespoons fresh ginger, peeled and grated
1/2 bunch cilantro, washed, dried and chopped
1/4 cup vegetable oil

16 oz pad thai rice noodles
2 tablespoons sesame oil
2 carrots, peeled and julienned
1/2 long english cucumber, seeded and julienned
1 red pepper, julienned
2 cups bean sprouts, washed well
1 bunch green onions, sliced diagonally
2 tablespoons butter
3 tablespoons sesame seeds, toasted
1/4 teaspoon chinese five spice
1 teaspoon salt
1 teaspoon sugar

Using a food processor or hand mixer, with the exception of the cilantro and vegetable oil, mix all of the dressing ingredients together.  Add the oil in a steady stream until it too is mixed in.  Stir in half of the cilantro, and set aside.  I put my dressing into a (sealable) shaker and into the fridge while I prepped the rest of the salad.

Place the rice noodles in a large bowl, cover with boiling water.  Allow the noodles to soak for 10-15 minutes, or until just tender.  I let ours soak for 12 minutes and they could have soaked a minute or two  longer.

Drain the noodles into a colander and rinse with cold water.  Once drained, put the noodles back into the bowl and toss with sesame oil.

Add in the julienned carrots, cucumber, red pepper.  Add in the bean sprouts and green onions.  Set aside.

In a skillet, heat the butter.  Add in the sesame seed, chinese five spice and salt.  Toss until golden, about 3 minutes.  Add the sugar and toss for another 30 seconds.  Remove from the heat and allow to cool thoroughly.

When it is time to serve, add the dressing to the noodles. and mix gently.

Garnish with remaining cilantro and the toasted sesame seeds.

First off, this recipe makes a HUGE salad.  Perfect for a pot luck.  I had no idea how big it would be when I started.  So when you are adding the dressing, only prepare enough salad for the meal that you are serving.  That means making fresh salad each meal...but trust me, ti's worth it.  Man oh man...was this salad EVER GOOD.  Like one of my most favourite salads ever (do I sounds like a valley girl there?!), and my new go-to salad for potlucks.  I could NOT stop eating it.  I was thankful that we had so much, because we got to eat it for a few days.  Not a leftover that I got tired of.  I even have leftover dressing.  Which is exciting.  Everyone in the family loved this salad.  Even the toddler, who was eating the dressing straight.  This salad was really, really good..  Would be perfect for the summer, though we thoroughly enjoyed it in freezing cold January!

Blogiversary Celebration, Part 2 of 3!

Hello everyone, welcome back to day 2 of my 1 YEAR BLOGIVERSARY celebration!  I have another round of fabulous prizes for you today!  Before we get started, if you missed yesterday's package, you can still enter...just head over here!  And be sure to come back tomorrow for day 3!

Here is today's prize package!

Every cook needs one...a beautiful

November 2012 287 (Small).JPG

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Enter via the easy Rafflecopter below!

a Rafflecopter giveaway

Winner will contacted via email and will have 48 hours to respond.  If no response after 48 hours, a new winner will be drawn.

Good luck everyone!

Sunday, January 27, 2013

Blogiversary Celebration - Part 1 of 3!

Wow, it is hard to believe that I've already been blogging for a year.  Happy Blogiversary to me!  And THANK YOU for being part of the ride!  To thank you, I've teamed up with some amazing fellow bloggers to giveaway all sorts of FANTASTIC prizes over the next few days! 

Today, we have the following prize package up for grabs!  (Be sure to come back Monday and Tuesday to enter for more prizes!)

$20 Gift Certificate from the M double M etsy shop

A Peck Ad Spot for 30 days, starting March 1st from Frugal Foodie Mama


Jumbo Cupcake Ad Space from 

Pamela's Heavenly Treats

Standard Ad Space from me, Addicted to Recipes!

Enter using the easy Rafflecopter below!

a Rafflecopter giveaway

Winner will be contacted via email and will have 48 hours to respond.  If no response after 48 hours a new winner will be drawn.

Good luck everyone, and THANK YOU!

Friday, January 25, 2013

Scrumptious Sunday #47 - Features

Yes! MORE of YOUR fantastic recipes!  Welcome back to part two of Feature Friday at Addicted to Recipes this week!  I can tell you that I am super hungry after writing two posts full of features.  Wowzas!

Don't forget, Scrumptious Sunday will be back starting this Saturday night at 8 pm! Can't wait to see all the goodness you bring next week!

If you are featured this week, please grab a BUTTON from my button page!  

I was featured, I was Featured by Addicted to Recipes

Here are the featured recipes from Scrumptious Sunday #47:

Slow Cooker Cafe Rio Chicken from Hot Eats and Cool Reads

Cajun Chicken Pasta from With A Blast

Cinnamon Coffee Cake from Life With Lovebugs

Cinnamon Coffee Cake - Great for breakfast or brunch!

Strawberries and Cream Pie from Butter With a Side of Bread

Butter With a Side of Bread: Strawberries and Cream Pie

Rubik's Cube Cake from Winnish

Thanks for sharing!  I'll now be sharing these through my Facebook, Twitter and Pinterest accounts :-)

Scrumptious Sunday #46 - Features

Hello everyone, welcome to Feature Friday at Addicted to Recipes, where I feature some of my favourite recipes from the Scrumptious Sunday Recipe Link parties!

I know I have said this before, but I just can't get over how every week you amaze me with all of your creative goodness.  So many delicious looking and sounding recipes every week...just awesome.  Thank you so much for choosing to share your recipes here!

If you are featured this week, please grab a BUTTON from my button page!  

I was featured, I was Featured by Addicted to Recipes

Here are the featured recipes from Scrumptious Sunday #46:

Blueberry Lemon Cream Cheese Muffins from Frugal Foodie Mama

Fish, Shrimp & Corn Chowder with Bacon from Sumptuous Spoonfuls

Fish, Shrimp & Corn Chowder with Bacon & Green Chile from Sumptuous Spoonfuls #seafood #chowder #recipe

Crockpot Chicken Enchilada Soup from Barns and Noodles

Easy Crockpot Mongolian Beef from Who Needs a Cape

Spiked Chiffon Cake with Chocolate Whipped Cream from White Lights on Wednesday

Great recipes everyone! Thank you again!  I'll be sharing these through my Facebook, Twitter and Pinterest accounts :-)

Thursday, January 24, 2013

Scrumptious Sunday #45 - Features

Hello everyone!  I've got tonnes of features for you today!  So much so that I am spreading the features out over three posts.  I'm overdue on my features from the last few parties and wanted to ensure that my picks didn't get lost in one big post.   While I may have been slow in posting, I have been keeping up with all the great recipes.  You guys are so inspiring!  Man...I love this gig!!  Thank you so much for joining me each week.  I truly appreciate it!

If you are featured this week, please grab a BUTTON from my button page!  

I was featured, I was Featured by Addicted to Recipes

Here are the featured recipes from Scrumptious Sunday #45:

Vanilla Chai Tea Mix from Watch Out, Martha

Double Chocolate Vanilla Martini from Half Baked Harvest


Smoked Gouda Enchiladas from Half Baked Harvest


Seafood Paella from Flavors by Four

Sugar Free Turtle Cheesecake from A Cozy Place Called Home

Congrats everyone!

Easy Cornbread - Slow Cooker Thursday

This week are trying something a little different for Slow Cooker Thursday.  Did you know that you can make bread in your slow cooker?  Yes...yes, you can!  I will admit, I was a little apprehensive about it at first, but...I found the recipe in the Best of Bridge Slow Cooker is the recipe:

Surprisingly easy cornbread made in your slow cooker!
4 tablespoons melted butter
1 cup all-purpose flour
1 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons packed brown sugar
2 eggs, lightly beaten
1 1/3 cups buttermilk*

Brush 1 tablespoon of the melted butter over the bottom and sides of the insert of a 3 1/2 to 4 quart slow cooker.  

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.  Make a well in the centre of the dry ingredients.

Add in the packed brown sugar, eggs, buttermilk, and the leftover melted butter.  Mix, but only until it is just evenly combined.  Pour the batter into the slow cooker.

Take a clean tea towel, fold it in half, and lay over the top of the slow cooker.  Cover (with lid).  The towel should overlap the sides of your slow cooker.  

Cook on high for 1 1/2 - 2 hours, or until a toothpick comes out clean.  Once done, remove the insert from the slow cooker, sit on a cutting board or cooling rack for 10 minutes.  

Using a rubber spatula, loosen the sides of the bread.  Turn onto the cutting board, cut into wedges and serve.

*If you don't have buttermilk on hand, you can easily make your own by using vinegar and regular milk.  The ratio is 1 1/2 teaspoons of vinegar for every 1/2 cup of milk.  Let the mixture sit for 5 minutes before using.

Like I said before, I was a little doubtful about making bread in my slow cooker.  I am not really a bread maker (yet) but this has given me hope!  I will admit, we snuck peeks from time to time at the bread, because we were a little worried about what was happening under that towel (if anything).  I am totally surprised at how well it turned out.  And tasty.  As long as you like cornbread, you should like this!

Wednesday, January 23, 2013

Slow Cooker Ribs - Guest Post by Tara at Noshing With the Nolands

Tara saying hello from Noshing With The Nolands. I am thrilled to be guest posting here at Addicted to Recipes again. Dawn has a great site as you all know already. The last time I did was way back in June of last year and I had made for Dawn  Moroccan Chicken. This time I am doing a slow cooker rib recipe. This recipe is oh so easy as most are in a slow cooker. Succulent fall off the ribs meat is waiting for you after a busy day of running around. I did like to stir these every once in a while to coat them nicely which is usually a no no with a slow cooker but I find they cook better and more even. So do this recipe on a weekend when you are popping in and out.

Can you believe ribs that look this good came from a slow cooker???

Slow Cooker Ribs

4 lbs. pork back ribs cut into individual ribs
Salt and pepper to taste
1/2 cup pineapple juice
2 Tbsp. white wine vinegar
1 tsp. garlic powder
1/4 cup dry white wine
2 Tbsp. soy sauce
2 Tbsp. honey
1/2 cup chicken broth

Preheat oven to 425F. Place ribs on broiler pan, season with salt and pepper. Roast for 15 min. Turn and roast again for 15 min. or until ribs are browning nicely. Place the ribs in a slow cooker. In a bowl combine pineapple juice, vinegar, wine, soy sauce, honey and broth and pour over the ribs. Cover and cook on low for 7-9 hours. Stirring every few hours. You can thicken the sauce at the end if you like by turning the slow cooker up to high and whisking 2 Tbsp. cornstarch with 3 Tbsp. water and adding it to the sauce. Cover and cook for 10-15 min. or until thickened.

Recipe adapted from Mable Hoffman’s Crockery Cookery

If you would like to follow me you can on Facebook, Twitter or Pinterest.

Thanks again Dawn for allowing me to guest post and I wish you all a fabulous day!!!

Monday, January 21, 2013

Chunky Pecan Bars

I love to bake :-) I have always loved to bake, and I have always had a sweet tooth.  The other day I was wanting to make some cookies so that I could take some over to my Grandparents on the weekend.  Flipping through the cookbooks, and I found a few new cookie recipes to try.  But then I came across this recipe for Chunky Pecan Bars in my copy of Taste of Home Best Loved Cookies & Bars.   Needless to say, I was sold!  Here is the recipe:

What a great sweet treat! Chunky chocolate pecan bars
1 1/2 cups flour
1/2 cup brown sugar, packed
1/2 cup butter, cold and cut into cubes

3 eggs
3/4 cup sugar
3/4 cup dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 3/4 cup chocolate chips
1 1/2 cups pecans, coarsely chopped

Preheat oven to 350F.  

Grease a 9 x 13 baking pan.

In a small bowl, mix the flour and brown sugar.  Using a pastry blender or two knives, blend the butter with the dry ingredients until the mixture is crumbly.  Press into the preparing baking dish and bake for 10-15 minutes, or until golden.

While the base is baking, in a large bowl, combine the eggs, sugar, corn syrup, melted butter and vanilla.  Blend well, using a whisk.  Stir in the chocolate chips and pecans.  Pour over the base.

Bake for 20-25 minutes (22 at our house) or until set.  Remove from oven and allow to cool completely before cutting and serving.

Our oldest gave a thousand thumbs up and a great big smile through his chocolate covered face :-)  Of course, I quite enjoyed them too.  And of course, we ate them when we were still warm ;-)  A perfect blend of crunch and sweet (but not too sweet) and gooey for me!

Sunday, January 20, 2013

Scrumptious Sunday Recipe Link Party #47

Hello everyone!  Happy Sunday to you!  I hope that this weekend has been fabulous for you.  It's been another busy one in our house, with hockey, swimming, our business, visiting, cooking, and of course, chores.  Even managed to get some visiting in too.  All good fun!  

Without further delay, Scrumptious Sunday Recipe Link Party #47 is now live!  Hope you will pop over and share your recipes from this last week.  Here is the link!

I will feature up to five recipes after the end of the party (though I have been slow getting the posts written...seems to be the story of my month...late starting on everything!).  So do watch for those features, coming soon!

Don't forget, all featured recipes will be shared on my blog, and on my FacebookTwitter and Pinterest pages!

Saturday, January 19, 2013

Resolve to Maintain a Healthy Lifestyle with Special K

The season of indulgence is behind us now.  Now we are back to reality, the grind, and our annual "fresh start".  How many resolutions did you make this year?  I made a few, you can check them out here.  

One thing that I am hoping to do this year is get back into running.  I was never a superstar runner, but I always enjoyed running.  It was great "me" time, something every Mother could use more of :-)

How are you doing with your resolutions?  Me? I'm doing alright!  I've started back to the gym a few times a week.  I'm a fair-weather runner, so running in the winter is not my thing.  But I am perfectly happy on a cardio machine, building my endurance up for running outside.  Hopefully I will get there, but in the meantime, I am happy to be more active!

There are tonnes of resources out there to help you with your resolutions - whether they be to lose weight, eat better, or like me, get more active.  One that I've been checking out is My Special K.  It's an online resource that anyone to use to help track our goals and feel good about ourselves.  You can start your own My Special K Plan at - head on over to check it out and make your own plan too!

Thank you Kellogg's for providing me with some new exercise gear and fuel to help me with my goals!

Thursday, January 17, 2013

Chicken and Corn Chowder - Slow Cooker Thursday

Must be the season, but I am all over soups these days.  I was thinking about making a broccoli cheddar soup this week but then changed my mind last minute...then at daycare, they made broccoli cheddar soup for the kids for their snack...great minds think alike!  Instead I opted to try a Chicken and Corn Chowder, which I found in the Best of Bridge Slow Cookers Cookbook.  Here is my slightly amended version of the recipe:

4 slices bacon
Another tasty creation for slow cooker Thursday! Chicken and Corn Chowder
1 onion, finely chopped
3 cloves of garlic, minced
1 tablespoon tomato paste
3 tablespoons flour
3 cups organic chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
2 carrots, peeled and chopped
2 potatoes, peeled and cut into 1/2 inch cubes
2 bay leaves
3 skinless bone-in chicken thighs
1 red pepper, chopped
2 cups corn kernels, thawed
1 can evaporated milk, warmed

In a large skillet, fry the bacon until crispy.  Remove the bacon, put on a plate with paper towel and cool (refrigerate).  Drain most of the bacon grease from the skillet, reserving approximately 1 tablespoon (keep this in the pan). 

Over medium heat, cook the onions, garlic and tomato paste.  Cook for about 3 minutes.  Add in the flour, and slowly pour in the chicken broth.  Stir well.  Add in salt and pepper.  Mix well.

Meanwhile, in your slow cooker, put your carrots and potatoes along the bottom.  Add in the bay leaves.  Place your chicken thighs on top of these vegetables.  Take your skillet and pour the mixture into the slow cooker.

Cover and cook on low for 5-6 hours, or on high for 2 1/2-3 hours.  When pierced chicken runs clear, you are ready to move onto the next step.

Remove the chicken from the slow cooker and shred the meat away from the bones.  Add the chicken back into the soup, throw away the bones.

Crumble your bacon and add it to the slow cooker.  Add in the red pepper and corn, mix well.  Slowly add the warmed milk to the slow cooker (I warmed my milk by putting the can in a bowl of hot water). 

Cover and cook on high for 20-25 minutes - or until the soup is hot and the red pepper has started to soften.

Remove bay leaves.  Season with salt and pepper according to your taste.

My husband and I both really enjoyed this soup!  At the time of typing, our kids still haven't tried it - both are fighting a bug and both slept through dinner.  I will have to update once we have their verdicts too!  This is one that we wil make again :-)

Check out the Best of Bridge Slow Cookers Cookbook and other great titles over at Robert Rose!

Sunday, January 13, 2013

Scrumptious Sunday Recipe Link Party #46

Better late than never!  Yes friends, Scrumptious Sunday Recipe Link Party #46 is now live!  I would just love for you to head over and share your recipes from this week! 

I do owe you some features from last week - I will get those posted this week.  Apologies for the delay in sharing your wonderful creations.

Here's the link to share your recipes!

Monday, January 7, 2013

Chocolate Chip Cookies

Many of you already know that I am a total cookie monster.  My Mom's recipe for Chocolate Chip Cookies is my favourite of the Chocolate Chip Cookie recipes, followed by our friend Wayne's recipe.  But I'm always willing to try new variations on the classic Chocolate Chip Cookie.  I was flipping through one of my favourite cookbooks series, Whitewater Cooks, and found a recipe that I needed to try.  I also thought it was interesting as it is egg-free, and we have a brother who is allergic to eggs.  Here it is:

Gail's Famous Chocolate Chip Cookies

Cookie monster is back with another delicious cookie!

1 cup shortening (Note: I used butter)
3/4 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/3 cup boiling water
1 1/2 cups flour
1/2 teaspoon salt
2 cups large flake oats
1 cup chocolate chips
1/2 cup walnuts or sunflower seeds (Note: I used sunflower seeds)

Preheat oven to 350F.

In a large mixing bowl, cream together the butter (I softened first), brown sugar, white sugar and vanilla, until light and fluffy.  Dissolve the baking soda in boiling water.  Add the water mixture to the batter and mix well.  Add in the flour and salt, mix well.  Fold in the oats, chocolate chips, and nuts/sunflower seeds.  Drop batter by spoonfuls onto cookie sheets (I did both greased and un-greased cookie sheets and the results were the same), press with fork until the dough ball in cookie shaped.

Bake for 9-11 minutes (as usual, my oven was on the 9 minute side).  Allow to cool for 5-7 minutes before removing from pan to cooling racks.

These are a good cookie.  I am usually a "fresh out of the oven" cookie girl, but these I found needed to cool to be that much better.  I found them crumbly when still warm but set once cooled.  I especially love the sunflower seeds in them, nice extra crunch.  The kids both loved the cookies too :-)