"This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat."

                                                                    6 h 30 m8 servings333 cals

 

Ingredients

6 cups vegetable broth
1 (16 ounce) package frozen mixed vegetables
1 (14.5 ounce) can diced tomatoes, undrained
2 potatoes, peeled and cubed
1 large onion, diced
1/2 cup barley
3 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
2 cups all-purpose flour
1/4 cup vegetable shortening (such as Crisco(R))
1/4 cup vegetable broth, or more if needed

Directions

• Prep
  30 m
• Cook
  6 h
• Ready In
  6 h 30 m

(1)  Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
(2)  Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. (3)  Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

Tips; -Easy Cleanup- Try using a liner in your slow cooker for easier cleanup.

"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!"

                                                                      7 h 15 m8 servings434 cals 

Ingredients

✔1 onion, chopped
✔1 (16 ounce) can chili beans
✔1 (15 ounce) can black beans
✔1 (15 ounce) can whole kernel corn, drained
✔1 (8 ounce) can tomato sauce
✔1 (12 fluid ounce) can or bottle beer
✔ 2 (10 ounce) cans diced tomatoes with green chilies, undrained
✔1 (1.25 ounce) package taco seasoning
✔3 whole skinless, boneless chicken breasts
✔1 (8 ounce) package shredded Cheddar cheese (optional)
✔sour cream (optional)
✔crushed tortilla chips (optional)

Directions

• Prep
  15 m
• Cook
  7 h
• Ready In
  7 h 15 m

(1)  Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
(2)  Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

• Tips; -Easy Cleanup- Try using a liner in your slow cooker for easier cleanup.

"Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!"

                                                                                                                                  1 h 40 m

15 servings562 cals

  

                                         

Ingredients

     ✔1 (10 pound) prime rib roas
     ✔10 cloves garlic, minced
     ✔2 tablespoons olive oil  

     ✔2 teaspoons salt
     ✔2 teaspoons ground black pepper

     ✔2 teaspoons dried thyme

Directions

(1)  Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
(2)  Preheat the oven to 500 degrees F (260 degrees C).
(3)  Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
(4)  Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

• *Tip; Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

       

*here are some photos for you and more ideas as well 😊 and please i would love to see you on facebook or twitter.

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