Tag Archives: Soup

Finally ready for October!

love decorating for any holiday! Last year I was pretty busy with wedding planning (and realistically, no room to bring one more box out of storage) so I didn’t do a whole lot of decorating.

Well – wedding is over, time is all I have (haha) and I got in the decorating spirit!! (which translates to: I have a lot of work to do and this is an awesome way to procrastinate). 

So – here’s some pictures of how we are celebrating this October – fall and Halloween!

Fall wreath! Love it!
Fall wreath! Love it!
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Just a little fun 🙂

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Porch close up!

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front window

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kitchen table
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kitchen table 2

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This picture really isn’t the best – but there’s a surprise Stella!

Anyone else think it’s weird I was able to up-cycle a ton of my wedding decorations as Halloween decorations?? 


Finished off the night with some warm soup, beer bread, and a Woodchuck Pumpkin cider. Delicious!

2013-10-07 19.38.02-1Soup:

Started with a soup mix, then added more!

  • Bear Creek Cheddar Potato Soup
  • 3 potatoes, diced small
  • 1 can white kidney beans
  • 1 large white onion
  • 1 package bacon bits
  • shredded cheddar cheese

Sat in the crockpot for about 7 hours! So easy to manipulate and make yours!


Started from this recipe, very easy!

  • 3 cups organic all-purpose flour
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon baking powder (make sure it’s fresh!)
  • 1 teaspoon salt – (as I wrote this up, I realized I forgot this – makes a lot of sense…)
  • Garlic powder
  • Parmesan cheese
  • Italian seasoning (no, I didn’t measure any of these)

Bake in oven at 375 for 45 minutes, let cool for 10!



Crock Pot Challenge #1: Chicken Tortilla Soup

My friend Kim urged me to do the Crockpot Challenge (check out her AMAZING French Onion Soup Recipe) that Julie at PBFingers started up. I was hesitant, but decided I would give it a go…

Before I post about my first new recipe, I’d like to announce that I am in love with my crockpot. I make crockpot meals ALL THE TIME. However, I don’t usually follow a recipe – I more or less shove whatever in that sounds good and hope for the best! (I have not failed, yet!) So I am challenging myself to use recipes for the Crockpot Challenge!

Challenge #1: Chicken Tortilla Soup

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I’m not a huge soup fan, I like it, but don’t love it. But, it’s 11 degrees here in Indiana and it’s the best way to warm you up! I read some great reviews about this recipe and thought it would be perfect! IT WAS DELICIOUS! And, BONUS! IT MADE MY HOUSE SMELL PHENOMENAL!!!!!! 


Side Note: When I make this recipe again, I will cut down on cumin and do have the can of chile peppers, it was a little spicy for my liking! 🙂


  • 1 pound frozen chicken (shred towards end of cooking)
  • 1 (15oz) can whole peeled tomatoes
  • 1 (10oz) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4oz) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 3 (14.5oz) cans chicken broth
  • 1 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1 (10oz) package frozen corn
  • 1 can black beans, rinsed


Put chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in chicken broth and season with cumin, salt, pepper. Stir in corn and black beans. Cover and cook on Low setting for 6-8 hours or on High setting for 3-4 hours.



Makes 8 servings. 168.6 calories per serving, Total Far: 2.5g, Cholesterol: 35.0mg, Sodium: 311.2mg, Total Carbs: 20.3g, Dietary Fiber: 4.2g, Protein: 17.4g.

*All nutritional facts are pre-additives 🙂