Crock Pot Potato Soup & Homemade Bread Bowls

I had some extra time today so I got to try TWO new recipes! I had originally planned to make the Potato Soup and was going to buy a loaf of artisan bread at the store but forgot (story of my life). I decided to do a search of my food board to see if I had pinned any bread recipes that would compliment my soup and that wouldn’t take all day to make. I had pinned this recipe a while ago but never found the time to make them.

Crock Pot Potato Soup

rachelrecipelover.blogspot.com

DSC00988

Taste: 10

Difficulty: Easy

I only made a couple of ever-so-slight tweaks t0 this recipe. My hubby does not like corn in his soup and I don’t like bacon in mine so those two ingredients were conveniently forgotten. I also did not have any green onions. Overall though, I thought it was downright tasty!

Homemade Bread Bowls

chef-in-training.com

DSC00986

Taste: 9

Difficulty: Easy

This recipe was SO easy to throw together! It only has six ingredients and took about 15 minutes to make. Rising time was about an hour and baking time was 20 minutes.

ENJOY!!

Sparkling Jumbo Blueberry Muffins

We don’t get snow days here in Kansas very often so I am taking advantage of the day at home with no demands on my time. I decided this lazy day would be great for trying out a new blueberry muffin recipe. The pictures always make the food look so good you can’t help but try it! The original post came from sallysbakingaddiction.com.

DSC00985

Difficulty: Easy

Taste: 5

I decided to make mini muffins as I don’t have a jumbo muffin tin. I also don’t like overly sweet so I didn’t add the sparkling sugar on top. The recipe was extremely easy to throw together. It also warns that the batter will be thick. It was VERY THICK. I thought I was going to break my cookie scoop trying to get the batter out of it!

In the recipe, it tells you to preheat the oven to 425 degrees, bake for 5 minutes then turn the heat down to 375 to finish baking. I failed to scroll down to the very end of the recipe where, in italics, it says not to start at 425 when doing mini muffins. Oops! I noticed it when I had just put the muffins in the oven. I immediately turned the heat down but some damage was done. Upon removing from the oven, the bottoms were slightly overdone and the tops were very crusty. I could deal with crusty but I cannot stand overdone which then made the inside dry and crumbly.

Will I make this recipe again? Probably not. I’ll stick with the tried and true recipe from my mother.