Cheddar garlic thyme biscuits to go with the beef barely soup

2 cups of flour
4 tsp baking powder
3 tbls white sugar
1/2 tsp salt
1/2 tsp cream of tarter
1/2 cup butter or margerine
3/4 cup milk
1/2 cup shredded cheddar cheese
1 tbls chopped fresh thyme

preheat oven to 425

in medium bowl stir together flour  baking powder sugar salt and cream of tarter.
cut in butter using fork or pastry cutter. till its the size of peas. mix a well into the center of the mixture and measure the milk cheese and thyme into the bowl. gently mix until a soft dough forms.
Roll or pat and put on a floured surface to 3/4 inch thick cut into circles and place on a baking sheet. bake 10 minutes in preheated oven until biscuits are golden brown.

Beef barely soup

Ok my challenge we were trying to stretch out food till we got paid this week. I was down to a few potatoes and I saw that we had some stew meet so I went on a search this is what I found I combined this recipe with my mother in laws recipe and it turned out great. I even added a little of my own in it also

Beef barely soup

2 pds beef stew meet cut into 1 inch pieces
salt and pepper to taste
4 tablespoons of vegtable oil
1 cup chopped onion
1 cup sliced carrots
1/2 cup fresh sliced mushrooms
1/2 tsp minced garlif
1/4 tsp dried thyme
1 can chicken broth
3 cups water
1 pkg mixed vegtables
4 small red potatoes (I just used what I had)
1/2 cup barely

1. seasoned beef stew with salt and pepper to taste.place seasoned beef into a large soup pot add 2 tbl oil (I added more) and saute for 5 minutes on high heat. Remove meat. Add 2 more tbls of oil and add onions carrots and mushrooms saute for 5 minutes stirring often. add garlic and thyme to the pot and stir for 3 more minutes.
Add chicken broth and three cups of water add frozen mixed vegtables potatoes and barely seasoned with salt and pepper stir all together and bring to a boil cover pot reduce to low heat and simmer 1 to 1/2 hours

To make this cheaper I used minced onion and dehydrated carrots from food storage I didnt have fresh mushroom so I wated to use i can mushroom the last half hour also my mother n law adds 1 tbls lemon juice to hers plus one bay leaf and 1 tbls sugar adds more flavor. I also added a can of black beans.

Dulce de Leche (South American Caramel)

1 can sweetened condensed milk
water

Remove label from milk can. Place can on its side directly into slow cooker. Fill slow cooker with water until it is 3 to 4 inches above can. Cober and cook on low heat 8 to 10 hours Turn off slow cooker and allow can to cool 40 minutes inside slow cooker Chill caramel in unopened can in refrigerator until ready to serve Makes 6 servings,

Caramel can be used as a dip for apple slices and bananas chunks or as a topping for pancakes crepes or ice cream
Warm caramel can also be spread in bottom of premade graham cracker crust and topped with whipped topping

Country peaches

1 can (29 ounces) sliced peaches drained with juice
2/3 cup old-fashioned oatmeal (not instant)
1 cup bisquick
1/2 teaspoon cinnamon
1/2 cup brown sugar

Pour peaches into greased slow cooker mix oatmeal bisquick and peach juice together in a large bowl and spoon over peaches sprinkle cinnamon and brown sugar over top cover and cook on low heat 3 hours makes 6 to 8 servings

Serve with vanilla ice cream

Chicken alfredo lasagna

This is the best darn thing ever and It cost a little bit more but the splurge is worth it in the long run

12 lasagna noodles, uncooked
2 jars (16 ounces each) Alfredo sauce
1/3 cup water
1 1/2 cup chicken cooked and diced
1 carton (16 ounces) ricotta or cottage (I use cottage cheese its cheaper)
2 cups grated mozzerella cheese

Break 4 noodles to fit in bottom of greased 6 to 7 quart slow cooker Layer a third of alfredo sauce half of water and half of chicken over noodles. Spread half of ricotta or cottage cheese and sprinkle a third of mozerella over meat layer. Add another layer of noodles layer a third of alfredo sauce remaining chicken water and ricotta or cottage cheese Sprinkle second third of mozzarella layer remaining noodles sauce and mozzarella Cover and cook on low heat 4 to 5 hours Do not cook more than 5 hours Makes 10 to 12 servings. Serve with hot garlic bread. For a variation you could add a small can of sliced olives between layers

Chicken and green chilies

4 to 6 boneless, skinless chicken breasts
1 1/2 cups chopped onion
1 can (10.75 ounces) cream of chicken soup, condensed
2 cans green chilies with liquid

Place in greased slow cooker. Combine remaining ingredients and pour over chicken. Cover and cook on low heat 6 to 8 hours or on high heat 3-4 hours. Makes 6-8 servings.

Serve over steamed brown rice and garnish with a dallop of sour cream.

Dont have chilies then spice it up with a few tablespoons of chili powder something that gives the chicken flavor and taste. Garlic would also be good on it. This is a cheap and quick recipe I love it.

Three bean chowder

Too busy to cook I know I was today I am looking for a job and dont have time to spare right now so I put everything in the crockpot and let it cook itself. Easy done and overwith. I will try to put some of my favorite crock pot recipes on here.

1 can (16 ounces) Kidney beans
1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans
1 can (14 ounces)vegtable broth
1 can (14.5 ounces) diced stewed tomatoes, with liquid
1 medium onion, chopped
3/4 cup chunky salsa
1 tsp minced garlic
2 teaspoons chili powder
1/4 teaspoons cumin

Combine all ingredients in greased 4 to 5 quart slow cooker. Cover and cook on low heat 6  to 8 hours. Makes 8-10 servings.
Serve with pita pockets stuffed with lettuce rings or red onion and green pepper slices

I just serve this as soup and I add sour cream on top it is so delicious. Instead of the canned beans I use the food storage beans and I boil them each up before I cook them. and then I put them in the crock pot it saves so much money and helps me use my food storage.