Happy Wednesday! Today, I’m sharing two delicious recipes. They both are adapted from Paula Deen’s recipes. Hope you enjoy, ya’ll! 😉
Paula Deen’s Crockpot Potato SoupÂ
INGREDIENTS
1 (30 oz) bag frozen hash-brown potatoes
2 (14 oz) cans chicken broth
1 (10.75 oz) can cream of chicken soup
1/2 cup onion (chopped)
1/3 tsp ground black pepper
1 (8 oz) package cream cheese (softened)
Garnish: minced green onion, Cheddar, shredded, and bacon
DIRECTIONS
- Place the frozen hash browns, chicken broth, cream of chicken soup, chopped onions, and ground black pepper in a slow cooker.
- Cover the pot and turn the heat on low. Cook for 5-6 hours.
- Add 8 oz (1 package) of softened cream cheese. Turn on low for an additional 30 minutes and stir now and then until combined. Sometimes, I will add in some shredded cheese in this step too.Â
- Optional but highly suggested: top with shredded Cheddar cheese, and bacon strips.
- If you want a creamier soup, simply add some heavy cream!Â
- If you want your potato soup thicker, make a roux! In a pan over low heat, melt two tablespoons of butter and add 2 tablespoons of flour. Whisk thoroughly and add to the mixture. Or you can add some instant potato flakes into the mix as well.
Caramel Apple Cake with Caramel Topping
Ingredients:Â
2 1/2 cups sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
2 1/2 cups diced apples (I use fresh, but you can use canned)Â
1 cup chopped walnuts (optional, I omit)
Directions:Â
Preheat oven to 350 degrees. Cream together sugar, eggs, and oil. Add flour. Mix together until well blended. Add vanilla, diced apples, and walnuts, if used. Spread into a lightly greased and floured 13×9 inch baking dish.
Bake for 45-60 minutes. Cake is done when toothpick inserted in center comes out clean. When cake is done, punch holes in it with a knife and pour topping over.Â
Caramel Topping
3/4 pound (3 sticks butter) (I usually just use 2- 2 1/2 sticks)
2 cups brown sugar
1/4 cup milk
Heat all ingredients together over medium heat. Bring to a boil, stirring constantly. Let boil for about 2 minutes. Pour over warm cake.Â
That’s it for today! Happy Baking! See you on Friday!Â
xo
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Yum!! I need to try these.
Yes, you should! So good!
Holy butter. 🙂
Ha! How did I know you’d comment. 😉