Friday, December 28, 2007

french onion soup a la crockpot

Last night I told my husband to look up some crockpot recipes for me. I had to wait around all day for Verizon service people so I thought I'd make dinner. He found me Sandra Lee's french onion soup recipe for the crockpot. We just finished dinner and it was really yummy. I'm surprised because most of the time we laugh at Sandra Lee and her "cooking" ideas. This was not a salty french onion soup! The first time I ever made the stuff it was a different recipe and very salty. ew

**my changes**
I used three huge sweet onions
Safeway brand beef broth, it wasnt low sodium
some other companys onion dip mix
I broke my bread slice into small pieces so you could eat it easier
we layered on the cheese, I doubt it was just 2 tablespoons a bowl :)

French Onion Soup

5 small onions, thinly sliced
2 cans (14 ounces) low sodium beef broth (recommended: Swanson's)
2 cans (10 ounces) beef consomme (recommended: Campbell's)
1 packet onion soup mix (recommended: Lipton's)
8 slices French bread, about 1 inch thick
1 cup shredded Gruyere

Combine onions, broth, consomme, and soup mix in a slow cooker. Cook
on HIGH setting for 4 hours, or LOW setting for 8 hours.

Ladle soup into serving bowls. Top with a slice of French bread.
Sprinkle 2 tablespoons cheese over each bread slice. Put soup bowls
under broiler until cheese is melted. Alternatively, place the bread
on a baking sheet and top with cheese; broil until cheese has melted,
about 30 to 40 seconds, and set on top just before serving.

Monday, December 24, 2007

Christmas Eve appetizer

So we dont host either of the Christmas dinner events. My sister-in-law does Christmas Eve. I asked her what we could bring and she said appetizers. My husband made hot artichoke dip and I made Paula Deen's glazed nuts over brie. It was quite a hit!

***I used crushed macadamia nuts and I did red and green apples and crackers, no pears***

Sugar and Nut Glazed Brie
Recipe courtesy Paula Deen


1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy (get the mini bar type bottle)
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving

In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.

Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.