Soup-er Friday-- Weekend Edition!

My dear friend Courtney has started Soup-er Friday- this week it's the weekend edition :) If you don't read her blog you should hop on over there and check it out. She has great craft ideas, recipes, and adorable little girls who always make me smile-- plus Courtney is pretty darn funny!

She started this a few weeks ago and I kinda sorta haven't gotten around to posting anything yet. I thought I'd go ahead and make up for the past few weeks...

The first week was soup.

The easiest I make is veggie soup. It's one of my favorites. My grandma's is way better than mine, but I usually always have all the stuff laying around to make this sooo....

I use my crock pot. Simmer on low for 8 hours or cook on high for 5-6.

You'll need-

Package of Frozen stew meat (chunks)
Big can of tomato juice
veggies
salt and pepper
1-2 pototatos chunked or 1 can of potatos sliced

I just stick the stew meat i nthe bottom of my crock pot (still frozen), but if you need it faster thaw it out first.

I usually just use a bag of frozen mixed veggies and dump on top of the meat

I also normally just use a can of potatoes (we're going for quick to prepare here people). Drain the water off and pour in.

Then I put the salt and pepper on top of all the stuff and then pour on the tomato juice.

Put the lid on the crock pot and let your house start smelling like fall :) I usually stir once everything is unthawed, but you wouldn't have to.
We just had this last week and it was pretty yummy :) The leftovers are good heated up too!


I think the Second Week was appetizers or Football game food :)
My nacho cheese dip is what I usually "fall back" too... it's quick and simple and always good!

You'll need-
a jar of salsa
1 box of mexican velveeta
1/4-1/2 cup of milk, depending on how creamy you like it

also, if I don't have mexican velveeta I usually always have regular velveeta and you can substitute that and then use a can of nacho cheese soup.

Put in crock pot and melt.

Good w/ doritos too :)


This week is breakfast foods! I'm not a huge breakfast eater... actually in 8th grade our health teacher (he was really mean and smoked like a chimney) wanted us to keep a food diary. We had to try and be healthy and eat every meal... I refused to eat breakfast and ended up standing in the back of the room for refusing to eat breakfast and writing "nothing" in my food diary. My mom was like, "Chelsa, just WRITE SOMETHING, ANYTHING"... Nope, I wouldn't do it. I used to be really stubborn... oh who am I kidding, I still am! That's like the only trouble I got into in school (well, besides for talking!). :) Back to the sticky buns--

These need prepared the night before.

Grease bundt pan well. Line bottom of pan with chopped pecans (you can leave the pecans out, I don't like them so I don't use them). Drop 24 (or how many ever will fit in your pan) dough rolls (1 pkg Riches frozen rolls) over nuts (or no nuts!). Sprinkle with one small package of butterscotch pudding (NOT INSTANT PUDDING).

Melt 1/2 cup butter, 3/4 cup brown sugar, and 3/4 tsp. of cinnamon. Mix and drizzle over rolls. Sprinkle with more nuts (or not if you don't want too!). Cover with foil and let stand on the counter overnight. Bake at 350 degrees for 25-30 min. Do not over bake (so check them before the 25 minutes is up!). Turn the pan upside down as soon as it comes out of the oven... onto a pan or whatever you want.

YUM YUM YUM! Easiest sticky buns ever and sooo good!

Hope ya'll go over and share your recipes b/c I love getting new ideas :)