Yummy Recipe Wednesday! (Slow Cooker Creamy Potato Soup)

Hello again everyone and welcome to another Yummy Recipe Wednesday. Yesterday was the first official day of Fall and I think the best thing on a chilly Fall night is warm soup, chili, and other slow cooker style meals. Potato soup definitely ranks up at the top of my list of favorite soups to make in the fall and winter months. The potato soup recipe I bring to you today is a delicious, hearty potato soup that’s fairly easy to make and will make your house smell wonderful while it’s cooking. As with most soups, there’s always room for modification but personally I think this recipe is amazing just the way it is. Give this recipe a try on an upcoming chilly fall night and I’m sure you’ll love it just as much as I do. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter so you don’t miss any new recipe posts.

Slow Cooker Creamy Potato Soup

• 6 Bacon Slices, cut into 1/2 inch pieces
• 1 Onion, finely chopped
• 1 Garlic Clove, minced
• 2 (10.5 oz) cans Condensed Chicken Broth
• 2 cups Water
• 5 Large Potatoes, diced
• 1/2 tsp Salt
• 1/2 tsp Dried Dill Weed
• 1/2 tsp Ground White Pepper
• 1/2 cup All-Purpose Flour
• 2 cups Half-and-Half Cream
• 1 (12 oz) can Evaporated Milk

1. Cook the bacon in a large skillet over medium-high heat until evenly browned; remove from pan and set aside for later.
2. Add the onion and garlic to the bacon grease remaining in the pan and cook over medium-high heat until the garlic is fragrant and the onions are soft; drain off the excess grease and transfer them to the slow cooker.
3. To the slow cooker, add the chicken broth, water, potatoes, salt, dill weed, and white pepper; stir to combine, cover, and cook on LOW 6 to 7 hours, stirring occasionally.
4. In a small bowl, whisk together the flour and half-and-half and add it to the slow cooker along with the evaporated milk; turn the slow cooker to HIGH, cover, and cook another 30 minutes before serving.
5. Add the bacon just before serving or to the individual bowls of soup as a garnish.

Yummy Recipe Wednesday! (Easy Apple Dumplings)

Hello once again friends and food lovers and welcome to another Yummy Recipe Wednesday. Today is National Apple Dumpling Day so I figured I would bring you a recipe for some of the best apple dumplings I have ever tasted. Nice and crisp on top, warm apple in the middle, and gooey goodness on the bottom. It’s been awhile since I’ve had these and I’m starting to crave them as I sit here typing this out. I think the secret to making this insanely delicious is to make sure you cook the sugar/butter mixture until it makes a thick, rich sauce almost the consistency of melted caramel. I’ve also found that you can make these with peaches instead of apples and they’re still amazing. For the diabetics out there, don’t worry, you can enjoy this as well. Just cut back on the butter, substitute Splenda for the sugar, and use Diet Mountain Dew instead of the regular. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter so you don’t miss any new posts.

Easy Apple Dumplings

• 3/4 cup White Sugar
• 1 Tbsp Ground Cinnamon
• 2 Large Granny Smith Apples, peeled and cored
• 2 (10 oz) cans Refrigerated Crescent Roll Dough
• 2 Sticks Butter
• 1 1/2 cups White Sugar
• 1 tsp Ground Cinnamon
• 1 tsp Vanilla
• 1 (12 fluid oz) can Mountain Dew

1. Preheat the oven to 350 degrees F (175 degrees C); grease a 9x13 inch baking dish.
2. Combine the 3/4 cup sugar and 1 Tbsp cinnamon together on a plate or shallow dish.
3. Cut each apple into 8 wedges; roll each wedge in the cinnamon sugar, shake off any excess, and set aside.
4. Separate the crescent roll dough into triangles; roll each apple wedge in crescent roll dough starting at the smallest end, pinch to seal, and place in the greased baking dish.
5. Melt the butter in a small saucepan and stir in the 1 1/2 cups sugar; continue to cook, stirring constantly, until the mixture thickens.
6. Add the 1 tsp cinnamon and the vanilla to the mixture and stir to combine; pour the mixture over the apple dumplings and then pour the Mountain Dew around the dumplings.
7. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Yummy Recipe Wednesday! (American Macaroni Salad)

Hello again everyone and welcome to another Yummy Recipe Wednesday. Today I bring you a recipe for a classic, delicious, macaroni salad courtesy of the Food Network Kitchens. This recipe is fairly simple and straight forward but there's lots of room for improvisation if you choose to do so. One of my personal favorites for this recipe is to add a can or two of tuna and some shredded cheese to make a cheesy tuna macaroni salad. You could also add shredded chicken if you wanted or you can just leave it meatless. For a Mexican twist, try adding a package of taco seasoning, some diced jalapeno, and some black olives. Give this a try and let me know what variations you went with in the comments below. As always, be sure to follow @RecipeBlogger on Twitter so you do miss any new recipe posts.

American Macaroni Salad

• 2 cups Elbow Macaroni, cooked, rinsed, and drained
• 1/3 cup Diced Celery
• 1/4 cup Minced Red Onion, soaked in cold water for 5 minutes, drained
• 1 Tbsp Minced Flat-Leaf Parsley
• 1/2 cup Diced Tomato (optional)
• 1/2 cup Mayonnaise
• 3/4 tsp Dry Mustard
• 1 1/2 tsp Sugar
• 1 1/2 Tbsp Cider Vinegar
• 3 Tbsp Sour Cream
• 1/2 tsp Kosher Salt, plus more to taste
• Freshly Ground Black Pepper

1. In a large bowl combine the macaroni, celery, onion, parsley and tomato (if using).
2. In a small bowl whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
3. Pour the dressing over the salad and stir to combine.
4. Season with salt and pepper to taste and serve.
5. Store leftovers covered in the refrigerator, for up to 3 days.