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Crockpot Chicken Corn Chowder

I received this Fond Bone Broth free for purposes of my review. All opinions are my own.

As we head into the end of our school year, my schedule becomes hectic. And I resort to easy or crockpot meals a lot more often just to keep up with everyone’s end of year schedules and activities.

Fond Bone Broths are super flavorful and great for you! So, cooking with them is incredibly easy, because the seasonings I need are already there!

Crockpot Chicken Corn Chowder

3 jars Fond Bone Broth Tumeric, Thyme, Black Pepper broth
2 lbs boneless, skinless chicken
1 bag of frozen corn
4oz cream cheese
1/4 cup water
2 Tbsp corn starch

  1. Place bone broth, chicken, and frozen corn in crockpot. Cook on low for about 6 hours
  2. Shred chicken and add 4oz cream cheese
  3. While cream cheese is melting, stir together 1/4 cup water and the corn starch
  4. Add corn starch and water to the crockpot and stir until everything is mixed and slightly thickened.

If you want to make this a little more southwestern you could toss in some black beans, green chiles, or tomatoes – but in the interest of keeping everyone in my family happy, I didn’t add these in.

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2 Favorite Easter Recipes


I’m working on my grocery shopping list for Easter Dinner on Sunday and thought I’d share two of my favorite Easter Dinner recipes. I always prep these before heading to church and leave them on time bake in the oven so I have very little work to do when I get home!

I’ve been making these for years and they’re always winners!

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Corn Pudding

Cook time: 50 minutes  Oven Temp: 350  Servings: 8-10

1/3 cup sugar

3 Tbsp. flour

2 tsp. baking powder

2 tsp. salt

1 tsp. cumin

2 cups whipping cream

½ cup butter, melted

6 extra large eggs, beaten

2 pkg. frozen golden sweet corn

 

  1. Mix the sugar, flour, baking powder, salt and cumin together. Combine the cream and butter in a bowl and stir until blended. Stir in the eggs. Add the sugar mixture gradually, stirring constantly until combined. Stir in the corn. Pour into a buttered 9 X 13 inch or 2qt baking dish. Bake at 350 for 45 to 50 minutes or until the center is firm and the top is golden brown. Let stand for 15 minutes before serving.

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Sweet Potato Casserole

Oven temp:350   Cook time:45min

1 C sugar

2 eggs

1 stick butter (softened)

1 tsp vanilla

1 can sweet potatoes – drained

Topping

1/3 C melted butter

1/3 C flour

1 C brown sugar

1 Tbsp cinnamon

 

  1. Whip ingredients until fluffy.
  2. Combine topping ingredients and sprinkle over top
  3. Bake at 350 for 45 minutes
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4 Tips for a Successful Easter Dinner

I really love Easter, it’s such a fun holiday, and I enjoy the celebration of life, resurrection, and spring! Every year I host an Easter Lunch. With finishing prep as soon as I get home from Church, it’s important that things run smoothly! Here’s the top 4 things I do to make sure my meal goes as planned.

1. Don’t overload your oven or stovetop – You want all your food done at the same time. If you have to rotate items this won’t happen. I have two casseroles and a ham that are standard to Easter Dinner, but, guess what. This fills my oven. This year, my husband suggested a chocolate pudding cake for dessert, which is an awesome dessert but has to be whipped up and baked at the last minute. If I want to make this, I have two options, bake it after all the other food is out of the oven or put less in my oven.

I’m thinking that I’ll probably end up using my roaster for the ham and that will free up that oven space for rolls and dessert. The dessert is best hot so if it’s baking while we eat lunch that’ll work out great.

2. Minimize last minute prep – You don’t want to be chopping a salad, whipping up a gravy, making deviled eggs, and prepping an hors d’oeuvre all when guests walk in. As a rule, I try to only have one last minute item. If I decide to do deviled eggs I’ll make them up the night before. Also, any hors d’oeuvres will have to be made the night before.

I’m already mixing up a dessert and putting the final touches on my salad. So, nothing else can be last minute. You don’t want your guests coming in and seeing you running around like crazy trying to get stuff done.

Also, I usually set the table the night before. It’s tough keeping the kids away from all the pretty dishes so I’m not convinced that this saves me any time, but it seems like it should.

3. Make a list – I love lists! I have a list of items I’m making, a list of ingredients I need to buy, and a list of baking times so I know what to start making when. On the day, I’ll have a list of food that I’m serving so I don’t forget anything. There’s nothing worse than getting to the end of your meal and realizing that your salad is still in the refrigerator!

4. Don’t be afraid to ask for help – Feeling overwhelmed? Ask guests to each bring a dish. Salads, casseroles, and snacks all transfer well.

Just check with your guests and find out if they’re planning to use your oven or stove. I asked a guest to bring biscuits once – she makes great biscuits and I was envisioning baked biscuits in a basket covered with a towel. Nope, she brought the ingredients and mixed them up on my nice clean counter (that was all set up for food as soon as it came out of my oven). Then she needed my full oven to bake them!

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Free Date Night

If you don’t know about it already Bing rewards you for searching using their site. (sign up using my link and I get 500 points) You can earn up to 30 points a day for online searching and 10 points a day for mobile searching for a total of 40 a day, plus they have bonus points and double point days and such, so points add up pretty quickly. Every 450 points I redeem a $5 Groupon credit. There’s other things on there, like Xbox credits and Amazon gift cards, but groupon is my favorite.

So, last month, I had $20 in Groupon credit sitting in my account. I like to spend it on restaurant discounts and then me and my husband go out to dinner or lunch for “free”. WooHoo. So, Groupon e-mails me a discount, if I spend $30 and purchase a groupon through their mobile app (which is already on my phone) I get $10 off. The math is pretty easy, $10 off a $30 groupon = $20, which is the amount of my current Groupon Credits.

I go search Groupon for anything $30 to $40 and see if there’s anything interesting. For $30 I can get a groupon for $60 at the Tennessee Riverboat Company. Not bad, Dinner cruises are $25 to $30 a person so I go ahead and get it. Now, I have a free $60 to spend at the Tennessee Riverboat Company. Of course, we pick the Mystery Cruise because it sounds like fun.

So, the mystery was pretty much what I expected, not that entertaining but still fun, and I think they just threw all the names in a hat and pulled out out and that was our murderer for the night.

Plus you get a 2 hr cruise down the river on a little riverboat. – to put little in context, I’ve been aboard some of the larger old Ohio riverboats like the Delta Queen when it was still operating as a riverboat. I think one paddle-wheel is bigger than the boat we were on for our cruise. Anyways, little riverboat, it was a very nice 2hr ride. It rained the first 20 minutes, but we were inside eating – and the food was DELICIOUS! – so it didn’t matter. After dinner we went up on the deck and the weather was perfect. Saw some really pretty houses – we’re house hunting currently so it was fun to see some of the large houses on the river.

It was fun to do something different for a change (we left the kids with my MIL) and get some time to ourselves. Not sure I would actually pay $60 for the dinner cruise but if you like being out on the water, it’s lots of fun and the food is good.

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Corn Pudding

Another of my Easter dinner favorites. I love a good corn pudding! This particular dish is more milk and cream than corn, and it’s delicious!

This recipe is so easy! It should bake until the center is set. Just wiggle the pan a little bit and you’ll be able to tell if it’s set or not. I usually have to add an extra 10 minutes to the cooking time to get the center set.

Corn Pudding
Cook time: 50 minutes  Oven Temp: 350  Servings: 8-10

1/3         cup sugar

3              Tbsp. flour

2              tsp. baking powder

2              tsp. salt

1              tsp. cumin

2              cups whipping cream

½             cup butter, melted

6              extra large eggs, beaten

2              pkg. frozen golden sweet corn

  1. Mix the sugar, flour, baking powder, salt and cumin together. Combine the cream and butter in a bowl and stir until blended. Stir in the eggs. Add the sugar mixture gradually, stirring constantly until combined. Stir in the corn. Pour into a buttered 9 X 13 inch or 2qt baking dish. Bake at 350 for 45 to 50 minutes or until the center is firm and the top is golden brown. Let stand for 15 minutes before serving.
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Easter

Easter with little kids is so much fun! From the fun Easter dresses to all the tasty food, and the multiple egg hunts. Easter at my house is always lots of fun.

I like to do Easter dinner for my family so the next few posts are going to be my favorite Easter dinner recipes. I calculated this weekend and I used over three dozen eggs, two boxes of butter, and almost a gallon of whipping cream! Mmmmm!

I get out my nice dishes and cloth napkins and have lots of fun. This year my 3yr old got to help me set the table. She didn’t quite get which side of the plate the knives and forks went on but we had fun!

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Cooking Creme

I got my party pack the other day from House Party. It’s for the new Philadelphia Cooking Creme.

I decided to try out one of the recipes last night for supper, just to see what I think of the the cooking creme before my party. I tried out a Lemon-Broccoli Rick with Chicken.  It was delicious!

The downside to the cooking creme is that it’s about $3 a container. I wouldn’t have tried it without receiving this house party. With my party pack I received coupons for 4 free cooking cremes, plus $1 off coupons for all my guests.

My opinion, cooking creme is delicious, and easy, and I think there’s a less expensive way to make a creme sauce for my food. But, I’ll probably start using these once or twice a month because they’re such an easy way to make a tasty meal with fresh ingredients. And with 2 little ones, I need all the help I can get!