Crockpot Ham and Bean Soup

Crockpot Ham and Bean Soup

I love these simple Crockpot meals that you can throw together without having to measure and use what you have on hand. Soups are easy that way, using aromatics: Onion, Garlic, Celery, Carrots, what ever spices you have on hand, beans and a meat or not. Today, I decided to use my big meaty ham bone to make some delicious ham and bean soup.

Slow Cooker Ham and Bean Soup
Serves approximately 8 – 10

1 – 2 teaspoons extra virgin olive oil
1 large onion, diced
3 – 4 ribs celery, diced (about 1 cup)
3 – 4 carrots, unpeeled and diced (about 1 1/2 cups)
4 cloves garlic, minced
1 pound dried white beans, soaked overnight
2 – 3 sprigs of thyme
Ham bone with meat, plus any of the solid juices in the pan. Discard any fat.
6 – 8 cups liquid
(I used water this time but you can use half vegetable stock if you have it on hand)
Freshly ground black pepper
Heat the olive oil in a large saute pan over medium heat (or in your slow cooker insert, if it is safe to use on the stove). Add the onion, celery, carrots, and garlic. Saute until tender, for about 10 minutes. Transfer the sauteed vegetables to your slow cooker, and stir in the soaked beans, Toss in the thyme, stems and all. Add the ham bone to the slow cooker, and add the liquid. Be sure to add enough liquid to mostly cover the ham bone. Cover, and cook on low for about 8 hours, until the beans are tender.
Remove the ham bone and the sprigs of thyme from the slow cooker, and use an immersion blender to partially puree the soup if you like, I prefer a chunky soup. You can puree as much or as little as you like. Cut the meat off of the ham bone, chop into small pieces, and return to the soup. Season to taste with salt and pepper before serving. Since there is ham in this soup, I prefer not adding salt, it tastes salty enough to me.

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Crockpot Pork and Green Chile Soup

I really miss authentic Mexican cuisine. Having grown up in Los Angeles, you can find that the worst hole in the wall looking restaurant serves the most fabulous tacos, tamales, enchiladas and soups. I have been missing my hometown and thought that a Pork and Green Chile Soup with a side of cornbread would make me less homesick. I was right. The perfect combination of tender pork with tomatillos, green chiles and cilantro can make me sing from the hills, well maybe not the hills but at least from my kitchen.

Serves: 6


2 lbs pork loin

1 container low salt Chicken Broth

I can crushed tomatoes

1 1/2 lbs tomatillos, husks removed, chopped

1/2 bunch cilantro, chopped

1 jalapeno, seeded and minced
2 medium poblano chiles, seeded and chopped
1 bell pepper, seeded and chopped
1  large onion, diced
4 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon fresh ground black pepper
1 teaspoon dried oregano

1 Ripe Avocado sliced for garnish

Sour cream for garnish

Shredded jack cheese for garnish


Remove excess fat from the pork loin. Place pork loin in crockpot, add all ingredients except for cilantro, sour cream, and avocado into a in a 4 quart crockpot. Stir well.

Cook on low 6-8 hours or on high 3-4 hours. Serve soup with a couple slices of Avocado, shredded jack cheese,cilantro and a dollop of sour cream.

Recipe slightly adapted from


Apple Crisp

Apple Crisp

This is s great recipe when you have company coming over at the last minute. This is also an easy recipe when your dearest friend is having a birthday and is always talking about your fruit crisps and how she wishes she could bake like you, oh go on, just keep talking about my fine baking techniques… I have been making fruit crisps for years and have to share this recipe with you, it’s one of my favorites, just needs a scoop of Vanilla Bean Ice Cream, or not, it’s just perfectly wonderful! Nettie


3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, I used Granny Smith apples but you can use Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks, I don’t peel my apples
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon


Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

Recipe adapted from Martha Stewart

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Cream Cheese Pound Cake


Cream Cheese Pound Cake

In case you already don’t know, I am part of The Sunday’s With Joy Baking group on Facebook. Joy The Baker Cookbook is one of my very favorite cookbooks, just ask my friend’s, they will tell you that I rave about it all of the time. To quiet me up, they bought 6 copies for gifts, I guess they got the hint, BIG TIME!


Today I am sharing with you, this delicious Cream Cheese Pound Cake. Pound Cakes are a wonderful, easy cake to bake when you need a quick delicious cake to eat plain or accompanied with fruit and cream.

Besides making Tunnel Of Fudge Cake birthday Cake for hubs this month, which should have been named, “Tunnel Of Love Cake”, I also baked a Cream Cheese Pound Cake, because Strawberry Shortcake is his favorite dessert.

Just add a tablespoon of sugar to a pint of sliced strawberries, let set in the refrigerator for about an hour before spooning over pound cake, with lovely juices, add a dollop of whipped cream. Everyone loves this dessert! Especially my hubby- dub- dubs!

Cream Cheese Pound Cake
Prep time
Cook time
Total time
This is an amazingly moist pound cake, serve with fruit and whipped cream, or just eat it alone by the slice.
Serves: 8
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 (8-ounce) package cream cheese, softened
  • ¾ cup (1½ sticks) unsalted butter, softened
  • 1½ cups granulated sugar
  • 2 tsp vanilla extract
  • 4 large eggs
  1. Preheat oven at 325 F, with the oven rack in the center.
  2. Grease and flour a 9x5 inch loaf pan.
  3. In a medium bowl, whisk flour, baking powder and salt and set aside.
  4. Either in a stand mixer, or a large bowl with a hand mixer, beat cream cheese until soft.
  5. Add butter and sugar and beat until fluffy, for 3 minutes.
  6. Add the vanilla and stir until blended, then beat in the eggs one at a time, beating at medium for 1 minute each.
  7. With the mixer on low, slowly add in the flour mixture and beat until just incorporated.
  8. Stop mixer and fold together the batter with a spatula.
  9. Spoon into prepared pan and bake for 30 minutes.
  10. After that, rotate the cake, and if it's browning too quickly, move to an upper rack (my oven browns very quickly, but in this case with the pound cake, it tasted amazing browned and caramelized tasting)
  11. Bake for another 30-35 minutes until a toothpick inserted into the center comes out clean.
  12. Let the cake cool in the pan for 20 minutes, then transfer onto a wire rack to cool completely.
Pound Cake should last for up to 4 days at room temperature, well wrapped.
Nutrition Information
Serving size: 8 Calories: 548 Fat: 30g Saturated fat: 17g Unsaturated fat: 10g Trans fat: 1g Carbohydrates: 63g Sugar: 39g Sodium: 278mg Fiber: 1g Protein: 8g Cholesterol: 170mg



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Tunnel Of Fudge Cake

Tunnel Of Fudge Cake

I am the happy winner of The Cook’s Country Cookbook and just couldn’t wait to make the award winning cake: Tunnel Of Fudge Cake for hubs birthday~it is a recipe that has been resurrected without using a cake mix. It’s a little more work, but well worth the chocolate results! Adding melted chocolate to the batter makes the cake more moist. The cake is slightly underbaked which adds to the perfect consistency for the fudgy tunnel. To know when the cake is done, simply remove the cake from the oven when the sides of the cake pull away from the bundt pan. The cake will spring back when lightly pressed by a finger.

For cake:

2 ounces bittersweet chocolate, chopped

½ cup boiling water

¾ cup Dutch-processed cocoa powder, plus extra for pan

2 cups flour

2 cups walnuts or pecans, finely chopped

2 cups powdered sugar

1 teaspoon salt

5 eggs, at room temperature

1 tablespoon vanilla extract

1 cup sugar

¾ cup packed light brown sugar

1¼ cups (2½ sticks) unsalted butter, at room temperature, plus extra for pan

For glaze:

4 ounces bittersweet chocolate, finely chopped

½ cup heavy cream

2 tablespoons sugar

2 tablespoons water

1. To prepare cake, adjust oven rack to lower-middle position and preheat oven to 350 degrees. Generously butter a 12-cup Bundt pan and dust with cocoa powder, tapping out excess. Place bittersweet chocolate in a small heatproof bowl. Add boiling water, whisk until smooth, cool to room temperature and reserve.

2. In a large bowl, whisk together cocoa, flour, walnuts (or pecans), powdered sugar and salt and reserve.

3. In a large measuring cup, whisk together eggs and vanilla extract and reserve.

4. In a large bowl, using an electric mixer on medium-high speed, beat sugar, brown sugar and butter until light and fluffy, about two minutes. Reduce speed to low, add egg mixture and mix until just combined, about 30 seconds. Add chocolate mixture and mix until just combined, about 30 seconds. Add flour mixture and mix until just combined.

5. Scrape batter into prepared pan, smooth batter with a rubber spatula and bake until edges are beginning to pull away from pan, about 45 minutes; do not overbake (do not use a cake tester, toothpick or skewer to test the cake).

6. Remove to a wire rack and cool, upright, for 1½ hours. Invert cake onto serving plate and cool completely, at least two hours.

7. To prepare glaze, place chocolate in a heatproof bowl. In a small saucepan over high heat, combine cream, sugar and water and bring to a boil. Pour liquid over chocolate and let sit for 30 seconds. Using a whisk or a rubber spatula, gently stir chocolate and cream together in small circles, starting at center of bowl and working your way out in increasingly larger concentric circles.

8. Leave glaze at room temperature until it thickens just enough to pour in a ribbon, about 20 minutes. Drizzle glaze over cake and let sit for at least 10 minutes before serving. Cover tightly and store at room temperature for up to two days.