We’ve been confined to the indoors of our comfortable home – with power and internet- for a whole 24 hours and have eaten our families’ weight in snacks, baked goods, and are going stir crazy. Cabin fever is a real thing and it’s a problem. With Hurricane Florence making it’s slow way across our state, I’ve been anxiety ridden and stressed, so I bake.  When I was pregnant with Mackenzie I baked up a storm.  Homemade muffins, breads, cookies, cupcakes, cakes, pies….you name it, I baked it.  I also enjoy cooking when I’m stressed.

I thought I would take this time to share with you five of my favorite recipes to cook *and bake when it gets cooler!


Ham and Potato Soup IMG_8006

This homemade potato soup recipe is perfect for filling up tummies when it’s a bit chilly out.  It’s also a favorite among the little ones, which is HUGE WIN for this mama!  I usually have everything on hand except for the ham, but feel free to substitute deli ham if it’s thickly sliced!

4-6 cups red potatoes (peeled and diced)

1/2 cup diced celery

1 cup diced Canadian Bacon or Ham Steak (about 1/2 inch thick)

3 cups chicken broth (low sodium)

1 cup water

Salt & Pepper to taste

5 tablespoons unsalted butter

5 tablestpoons all purpose flour

2 cups milk (at least 2% or can sub 1 cup milk with 1 cup half/half which makes it a bit thicker in consistency)

1 tsp crushed Rosemary

Shredded cheese (for topping)

Bacon crumbles (for topping)

In stock pot or dutch oven combine potatoes, celery, ham, broth, water, salt & pepper and stir together over medium heat.  Cover until at a slow boil.  (Approximately 20-30 minutes, until potatoes are soft.) Leave uncovered while at a low heat and continues to cook or low boil.  While it cooks, in a seperate small saucepan over medium heat, melt butter and combine flour together.  Slowly pour in milk while stirring together.  Combine roux in potato boil and stir.  Season with Rosemary.  Serve with shredded cheese and bacon crumbles.


Crock Pot French Dip Sandwiches10316

(tweaked from original recipe on www.allrecipes.com)

3-4 lb chuck tender roast

1 can Beef Consomme

1 can French Onion Soup

1 tbsp Westershire Sauce

1 tsp onion powder

1 tsp garlic powder

1 16 oz. beer (prefer lager/ale style)

Combine in crock pot for 6-8 hours on low.  When beef is shredding, heat up sub rolls with sliced provolone cheese in oven.  Serve shredded beef on rolls and dip in remaining juice from crock pot.

Cracker Barrel Creamed Mushroom & Chicken over Ricepressure-cooker-chicken-rice-mushrooms-1

2 cans cream of chicken soup

2 cans cream of mushroom soup

3-4 chicken breasts

Garlic Powder, Salt & Pepper to taste

8 oz sliced fresh mushrooms

Combine all ingredients in crock pot for 8 hours on low.  Stir together and serve over white or wild rice.  BEST THING EVER.

Chicken Tortilla Soup

4 chicken breasts

1 taco seasoning packet

3 cans Rotel (mild) diced tomatoes

1 cup salsa

1 8 oz can tomato sauce

1 4 oz canned green chiles

2 cans black beans

Layer in crock pot.  Cook on low for 8 hours.  Stir and serve with avocado, shredded cheese, cilantro, tortilla chips, sour cream (or whatever else you like as toppings)! This is also great for a group!


Spanish Chicken (this is my all-time favorite dish EVER)

4 chicken breasts – seasoned with garlic powder, salt, pepper, cumin, and paprika

1 16 oz beer

1 8 oz can tomato sauce

1/4 cup chopped green olives

Stir together ingredients in crock pot.  Cook for 6 hours on low. Serve over yellow rice and black beans.  YUM.

These are all fabulous recipes for cooler temps and for throwing in the morning and not worrying until dinner time!  (Can I get an AMEN?)

What are your favorite fall recipes?

xoxo Brandí















Leave a Reply

%d bloggers like this: