Great Soup For Fall Weather!

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Crockpot Chicken Gnocchi Soup
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     Ingredients
  • about 700 grams/1.5 pounds skinless chicken breasts
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 4 to 5 sticks of celery, chopped
  • 1 litre/about 4.5 cups good quality chicken stock
  • 1 tablespoon mixed Italian herbs e.g. basil, thyme, oregano
  • 1 can evaporated milk (mine was 400 grams/14 ounces)
  • 2 good tablespoons cornstarch dissolved in a little water
  • 1 (roughly) 450 gram/16-ounce packet potato gnocchi
  • 3 cloves garlic, peeled and crushed or chopped
  • 200 grams/7 ounces fresh spinach
  • salt and pepper to taste

    Instructions 

    1. Place the chicken, onion, carrots, celery, stock and herbs in the crockpot and cook on low for six hours minimum (or high for four).
    2. Shred the chicken in the pot, then stir in the evaporated milk, cornstarch mixed with water and gnocchi. Replace the lid of the pot.
    3. Now heat up a little oil in a frying pan and cook the garlic for a couple of minutes. Add the spinach to the pan and cook until wilted (a couple of minutes). Add the spinach and garlic to the crockpot along with plenty of salt and pepper to taste.
      1. Adjust the thickness of the soup to your liking (if too thin, add a little more cornflour mixed with water, if a little thick, add some water).

        BOULDER BAY REALTY GROUP

        219-531-MOVE(6683)
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Autumn is here!

autumn-e126bdac4a8d691832c2c1736311d234

BOULDER BAY REALTY GROUP
219-531-MOVE(6683)

 

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Lovely Fall Porch Display

fall-porch-ideas

BOULDER BAY REALTY GROUP
219-531-MOVE(6683)

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Layered Pumpkin Dessert

Ingredients
  • 1 cup Flour
  • ½ cup Butter (softened)
  • ½ cup plus ¼ cup Pecans, chopped
  • 8 oz. Cream cheese, softened
  • 1 cup Powdered sugar
  • 3 cups Whipped topping, divided
  • 2½ cups Milk
  • 3 sm pkgs. White chocolate instant pudding mix (or vanilla) – 3.4 oz. boxes
  • 1 – 15 oz can Pumpkin puree
  • 1 tsp. Pumpkin spice
Instructions
  1. Layer 1: Mix flour, butter and ½ cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. (If you would like more crust add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool.
  2. Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
  3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
  4. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
  5. Let chill for 3 hours or until set.  Enjoy!

BOULDER BAY REALTY GROUP
219-531-MOVE(6683)

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Happy Labor Day!

labor day

BOULDER BAY REALTY GROUP
219-531-MOVE(6683)

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White Queso Dip

 
       Ingredients
  •  8 oz sour cream
  •  8 oz cream cheese
  • ¾ cup whole milk
  • 1 lb pepperjack cheese
  • 1 can Rotel tomatoes & green chilies, drained
       Instructions
  1. In a slow-cooker or medium pot, combine the cheese, cream cheese, sour cream, Rotel, and about half of the milk.
  2. Turn heat onto low, and let the mixture heat until the cheeses melt and a smooth cream forms, stirring occasionally. Add more milk as needed.
  3. Once melted, serve immediately, or transfer to a slow cooker with a “warm” setting to keep dip warm and melted. Enjoy!

    BOULDER BAY REALTY GROUP
    219-531-MOVE(6683)

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July-What’s in Season?

new cropped Season

BOULDER BAY REALTY GROUP
219-531-MOVE(6683)

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