Crockpot Potato Soup

Source: Angie from Chic n' Scratch

www.angieeveryday.com

1 pkg Southern Style potatoes (frozen)
1/3 cup chopped green onion
1/2 lb bacon
3 cans chicken broth
1 can cream of chicken soup
8 oz cream cheese
1/4 tsp pepper
1/2 tsp salt

Cook bacon to a crisp and let cool. Crumble once cool.
Add potatoes to crock pot and add onion and bacon.
Mix in bowl cream cheese, soup, broth, salt and pepper.  Once it's mixed add to crock pot.
Cook on low 8 hours or high for 4 or 5 hours.

Serve with Sourdough bread (or French Bread).

Serves 4 to 5 people..... I double the recipe so we can have leftover soup.

Chicken Broth Substitutes

Source: http://www.eatbydate.com/substitutions/chicken-broth-substitute/

What is a Substitute for Chicken Broth?

Run out of chicken broth, beef broth or vegetable broth for your recipe?
Then check our table that includes a chicken broth substitute along with other types of broth that you may need to find a substitute.






Table of Chicken Broth Substitutes:

Broth	Amount	Substitute
Chicken broth substitute	1 Cup	1 Chicken bullion cube +Plus 1 Cup Boiling Water
		*OR* 1 Cup Vegetable Broth*
		*OR* 1 Cup Water +Plus a Tablespoon of Butter OR Olive Oil
		*OR* 1 Cup White Wine
Beef Broth substitute	1 Cup	1 Beef Bullion cube +Plus 1 Cup Boiling Water
		*OR* 1 Tablespoon Soy Sauce +Plus Water to make 1 Cup
Vegetable Broth substitute	1 Cup	1 Cup Homemade Vegetable Broth* (recipe below)
		*OR* 1 Cup Chicken Broth

Fluffy Dinner Rolls

  Jamie Cooks It Up 

Time: about 1 hour 10 minutes

Yield: 12 rolls

Recipe from Jamie Cooks It Up!

PRINT RECIPE 

3/4 C milk

4 T butter

3/4 C hot water

4 T sugar

1 t salt

4 – 4 1/2 C flour

1 heaping T yeast (I use active dry)

1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.

2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you’ll feel like cursing. We wouldn’t want that kind of thing going on….so please add hot water. I put my hand in the water to test it. You want it to be almost too hot to put your hand in. 

3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and 
salt. Then add 2 C of the flour…let it mix for 1 minute.

4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.

5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes. 

6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.

7. Take a bit of butter and coat the inside of a 9×13 pan.

8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.

9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can….perfection is not necessary. What a relief.

10. Gently round them into balls, and put them in your buttered 9×13 pan.

11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen an 1 inch above the rim of the pan.

12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time….you will of course need to increase the time baking. Bake until golden brown.

13. Brush with a little softened butter.