Chicken Soup - Slow Cooker

Serving: 6-8 | Prep Time: 10 minutes | Cook Time: 7 hours minimum

6-Ingredient Chicken Soup! 

Ingredients

3/4 cup of Chicken Broth (Low Sodium)

8 piece pack of chicken

1 cup of chopped Dill 

1 cup of Carrots cut into 1/2" pieces

1 cup of Celery cut into 1/2" pieces

1 cup of Onions cut into 1/2" pieces

Directions

1. Add chicken broth to the bottom of the pot.

2. Add all listed ingredients into the pot. 

3. Add 4 cups of water or fill the rest of your crock pot with water. 

4. Cook on high for a minimum of 7 hours. 

Note: I personally leave my chicken soup to cook overnight so that the flavors settle in by the next day. The longer it cooks, the more flavor your soup will have! 

Pumpkin Spice Cake Pops

Serving: 3 Dozen | Prep Time: 1 hour minutes | Cook Time: 40 minutes

Ingredients

1. Vanilla Cake Mix (I used Duncan Hines)

2. 3 eggs

3. 1/3 cup of vegetable oil

4. 3 tablespoons of cream cheese frosting (I used Duncan Hines)

5. 1 cup of pure pumpkin

6. 1/2 teaspoon of cinnamon

7. 24 oz of vanilla candy melts (I used Wilton Candy Melts)

Direction

1. Pre-heat oven to 350 degrees

2. Take a large bowl and add your cake mix, eggs, water and vegetable oil. Add the pumpkin and cinnamon. Mix well.

3. Pour the cake batter evenly into a 13 x 9" pan. 

4. Bake for 40 minutes. **Your cake box directions may say 28 minutes but I added 10 more minutes because of the pumpkin addition. The pumpkin needs more time to bake. 

5. Remove from the oven. Let cool for 30 minutes. 

6. When your cake is cool, place it in a bowl and crumble it. Add 3 tablespoons of cream cheese frosting. Mix well. 

7. Roll the cake into 1" balls. 

8. Place back in a tin and into a freezer for 20 minutes. 

9. Remove the cake balls from the freezer. 

10. Melt your candy melts! I melted mine in the microwave on defrost mode for 1 minute. You may also melt in a double boiler. 

11. Dip your cake balls into the candy melt. You can let them dry in a pan. 

**I purchased lollipop sticks and stuck them on a piece of styrofoam to evenly dry. 

Tip: Add a drop of vegetable oil when your candy melt begins to harden.

12. Once the candy melt is on your cake pop, feel free to add some sprinkles before they harden! 

Blackberry Mojito

Serving 4-6

24 oz box of Blackberries

1.5 cups of Rum

6 cups of Club Soda

3/4 pack of fresh Mint Leaves

5 Limes

6 tablespoons of Sugar

6 cups of Ice Cubes

1. Place mint leaves in a mixing bowl. (Leaving a small amount for garnish)

2. Add blackberries. Mash until blackberries become a liquid and mix well with the mint.

3. Add sugar and squeeze in the juice from the limes. Mix well.

4. Pour mixture into a large pitcher. 

5. Add rum, stir mixture. 

6. Add club soda, stir mixture. 

7. Once you're ready to serve the mojitos add ice to each cup. (Do not pour the ice into the mojito's because it will dissolve quickly and water down the mojitos). 

Cheers!

Skinny Goat Cheese Pesto Wraps

Serving: 6

Ingredients

1/3 cup of goat cheese ( I used Tnuva Goat Cheese)

1/4 cup of Pesto Sauce

1 Avocado

1/3 cup of chopped onion

Salt to taste

Pepper to taste

6 whole wheat tortilla wraps

Directions

1. In a small bowl mash the avocado. Add salt and pepper to taste.

2. In a separate bowl, mix the goat cheese and pesto sauce until it becomes a creamy texture. 

3. Spray a large frying pan with cooking spray. Place a tortilla wrap in the pan. Spread the goat cheese-pesto mixture, and then the mashed avocado evenly. Fold the tortilla in half. 

4. On a medium-low heat melt the tortilla until both sides become golden brown. 

Glazed Honey Tahini Potatoes

Tahini isn't just for dipping bread...  

Soom has created a Tahini (Pure Sesame Butter), that can be added to any dish.  We decided to add some extra flavor to our potatoes by using a couple tablespoons of Soom Tahini.  Thank you for sending us a sample of this product.  

If you'd like to get this product you can click here, or you can enter our SOOM GIVEAWAY on our FB page for a chance to win some FREE Tahini.  Who doesn't like free food?? Our GIVEAWAY will start today, October 6th and end in 1 week. (October 12th). Must be a US Resident 

How to win? "Like" our page on Facebook and this post...that's all!  2 CLICKS for a chance to WIN. 

Click here to like the post: Soom Foods FB Post

Serving: 8

Ingredients

3 Medium potatoes

1 tablespoon of garlic powder

1/2 cup of olive oil

2 tablespoons of Soom Tahini Butter

1/2 teaspoon of salt

2 tablespoons of paprika

1 cup of cream

Directions

1. Pre heat oven to 400 degrees

2. Thinly slice potatoes

3. Place potatoes in a large bowl. Sprinkle about 1 tablespoon of paprika and pour 3 tablespoons of olive oil over potatoes.  Mix well. 

4. Take a large frying pan and coat with a thin layer of olive oil.  Place sliced potatoes in the frying pan on a medium-high heat. (Since there are many potato slices, this step will have to be repeated).

5. While the potatoes are in the frying pan, sprinkle a little paprika.  Continue to add olive oil when needed. Flip potatoes over in order that each side evenly cooks.  Once potato slices begin to brown, remove from the pan and lay flat in a baking dish. (I used a 9 x 13 Pyrex dish)

5. When all potato slices are placed in the baking dish, set aside. 

6. In a saucepan, pour cream and tahini butter on a medium-high heat.  Stir well. 

7. Once sauce begins to bubble, evenly pour over potatoes. 

8. Drizzle honey and salt over potatoes.

9. Place in the oven for 20 minutes.

Root Beer Float

Serving: 1

For all of you gluten free and non-gluten free eaters, here's a fun summer drink to try out...

Ingredients:

2 scoops of Vanilla Ice Cream

1 12. fl. oz. bottle of Virgil's Gluten Free Root Beer 

Directions: 

1. Place 2 scoops of vanilla ice cream in a 10.5 oz cup

2. Fill the rest of the cup with Virgil's Gluten Free Root Beer. If using a full bottle of Virgil's Gluten Free Root Beer (in a larger cup), use 3 scoops of vanilla ice cream

~The perfect recipe on a hot summer day~