By Cassidy Camp
Onion Soup Pot Roast
After what seems like the hottest summer ever, it finally feels like fall outside, and I couldn’t be happier! Once the temperature drops below 80, I can’t wait to throw a roast into the Crock Pot. This time of year always seems busiest. Somebody always has a school activity or sporting event, and inevitably, someone gets sick. When that happens, throwing a few ingredients into the pot before we head out the door takes a load off my shoulders. (Coming home to the smell of pot roast is a bonus.)
I prefer using canned veggies in this recipe, but you can absolutely use fresh; you can’t go wrong either way!
Ingredients
3 lb. chuck roast
2-oz. pkg. Lipton onion soup mix
14.5-oz. can beef broth
14.5-oz. can sliced carrots (drained)
(2) 14.5-oz. cans whole new potatoes (drained)
Directions
Add all ingredients to the Crock Pot and cook on low for 6-8 hours until the roast is fork-tender and pulls apart easily.
Creamy Chicken Noodle Soup
Ingredients
1 stick butter (salted or unsalted)
2 celery stalks (diced)
1 yellow onion (diced)
¼ cup finely diced carrots
1 Tbsp minced garlic
1 Tbsp garlic powder
½ Tbsp onion powder
½ Tbsp basil
Salt and Pepper to taste
¼ cup all-purpose flour
6 cups chicken broth
1 chicken breast
2 cups heavy whipping cream
2 cups wide egg noodles
Directions
- Melt butter in a pot over medium heat (I use a 5.5-qt Dutch oven), then add celery, onion, and carrots. Cook until onions are translucent.
- Add minced garlic, garlic powder, onion powder, basil, and salt and pepper. Cook for 2 minutes.
- Add flour and cook for another 2 minutes.
- Slowly stir in 6 cups of chicken broth, then add the chicken breast. Bring to a boil and cook until chicken has cooked thoroughly. Remove chicken, shred it, and add it back into the pot.
- Stir in heavy whipping cream, then add noodles and boil until noodles are tender. Let cool slightly before serving.
Possum Pie
Ingredients
9-inch graham cracker pie crust
3.9-oz. box chocolate fudge instant pudding mix
3.9-oz. box chocolate instant pudding mix
1¾ cups milk, plus 2 Tbsp. (divided)
8-oz. block cream cheese (softened)
½ cup powdered sugar
4 oz. whipped topping
Directions
- In a bowl, whisk together fudge pudding mix, chocolate pudding mix, and 1¾ cups milk until it starts to thicken. Set aside.
- In a separate bowl, mix cream cheese, powdered sugar, and 2 Tbsp. milk with a hand mixer on low.
- Add pudding mixture into pie crust and spread evenly, followed by cream cheese mixture. Top with whipped topping, then refrigerate 6 hours before serving.
Cassidy Camp is a wife and mother of four from Nesbit, Mississippi. She is a cookbook author and content creator who loves to share affordable, accessible recipes in hopes they will inspire families to slow down and get back to sharing meals around the dinner table. Find her on Facebook as The Cookin Mama, on Instagram @the.cookin.mama_, and on TikTok @the.cookin.mama.