GIVEAWAY Contest Coming this Friday

Watch out for the latest First Friday GIVEAWAY contest coming Friday, March 4, 2022.  All you have to do to enter is sign up to the blog using the pop-up form or on the left of the page give us your email address and comment on Friday's blog post by answering the question of the month. You have to be a subscriber to comment. ALL subscribers are welcome to enter.😀

If you are already a subscriber, keep an eye on your inbox Friday and be on the lookout for our social media pages: Facebook, Instagram, and Twitter.

You must have a USA address to be eligible. One comment entry per person, please.

The winner will be picked with a random name picker on Monday, March 7, 2022, and will be notified via email.

Don't forget to bring your sass, 

Kelly

Sassy Silver Sisters 

Cathy, Rhonda & Kelly

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Thank you for following us and if you haven't already subscribed to receive our weekly blog post, just click on the SUBSCRIBE button on the left of this page use the pop-up and you will be the first to find out what's going on in our sassy brains. 😉

Also, if you are interested in getting a weekly recipe, that has been tested and approved by one of us sisters, all you have to do is sign up to our blog and you will automatically receive a weekly recipe. Pass the word along 🍲

FTC DISCLAIMER: This blog post is NOT SPONSORED. All opinions are our own, honest opinions. The links are for easy access & if you choose to use these links we are in no way compensated.

Bread Slicer Review

I recently bought a new bread maker, the Frigidaire 15 Program Automatic Bread Maker from Walmart, and while searching for a new bread maker to buy, I found Amazon was advertising this collapsible bread slicer. I did a little research and discovered that majority of folks who bought it gave it a great rating.  So needless to say, I bought one. 

My first thought was when I took it out of the box is that you can cut the bread in different thicknesses. It has 4 different thicknesses: 0.59”/ 0.79”/ 0.98”/ 1.18". It stands up well after opening.

Once I had my bread ready, I held it up against the front of the slicer, took a long serrated knife, and began slicing. The slicer moved around a bit and I didn’t like that so I put some grip shelf liner under it. That worked like a charm to keep it steady. Plus you don’t have to worry about cutting your fingers.

For every slice, I took each cut slice of bread and moved it to the cutting board. 

VOILA!! I have sliced bread. It cleans up super easily just by rinsing off all the crumbs. It is dishwasher safe. It folds up nicely for storage.

It’s a great gadget and is better than slicing bread without it and cuts evenly. 

The material is made of food-grade ABS resin, non-toxic, tasteless, safe, and healthy.

It would work for other kinds of bread such as bagels, English muffins, and more.

It cost around $10 which I think it’s worth every penny. 

You can find it on Amazon, Foldable Bread Cutting Bread Slicer Guide.

There are so many bread slicers available on Amazon. I highly recommend one if you make homemade bread.

Here is the bread machine white bread recipe that is full proof, soft and delicious.

Best Bread Machine Bread on AllRecipes.

Do you make homemade bread and do you use a bread slicer?  Please comment below 👇 we'd love to hear from you.

Stay warm and sassy, 

Kelly

Sassy Silver Sisters 

Cathy, Rhonda & Kelly

💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗

Thank you for following us and if you haven't already subscribed to receive our weekly blog post, just click on the SUBSCRIBE button on the left of this page and you will be the first to find out what's going on in our sassy brains. 😉

Also, if you are interested in getting a weekly recipe, that has been tested and approved by one of us sisters, all you have to do is sign up to our blog and you will automatically receive a weekly recipe. Pass the word along 🍲

FTC DISCLAIMER: This blog post is NOT SPONSORED. All opinions are our own, honest opinions. The links are for easy access & if you choose to use these links we are in no way compensated. Photos come from Taste of Home.

DIY Laundry Room Sign

I don't have a fancy laundry room. It's in a storage area in the unfinished part of our basement. As I was cleaning up the area, I thought I would like to put a small sign just to spruce it up a bit.

Looking on the internet, I saw this cute sign (below) that caught my attention. I really didn't want to spend $20 on a little sign and then thinking about it, I thought why not make it myself.

Hobby Lobby was my first thought to find an unfinished wood sign and I was correct, they did have something I liked and it was only $2. I had everything else in my arsenal of crafts to make it.

If you are interested in making one similar, here's what you need:

• Unfinished wood sign
• Chalk paint 
• Cricut or another custom cutter
• Vinyl whatever color you would like
• Cutting mat
• Sponge brush
• Transfer paper
• Cricut Scraper & Spatula Tool

Instructions:

• The first thing you need to do is get out all your supplies and get organized.

• Paint the sign and let it dry.

• Decide what font & size you want to use on your sign.

• Use the tools to pick up the excess vinyl. Then use the transfer paper to transfer the cut words.

• Line up the transfer paper onto the sing board, make sure you eyeball it before setting it down or it may have problems getting it to come off. Use the scraper tool to help adhere the letters on the board. Pull off the transfer paper, and don't throw it away, you can use it again for another project.

• To hang it, you can drill holes on either side, attach it with some jute string and hang it on the wall or wherever you would like to put it. I decided to hot glue it to the shelf, at least for now.

Voila! You have a sign. 

The sign may have cost me $5 to make plus I had fun making it.

I hope you enjoyed my little tutorial on making a laundry room sign. Do you have a crafting machine that you use? What brand and do you use it much? We would love to hear from you.

Please comment below 👇 

Stay warm and sassy, 

Kelly

Sassy Silver Sisters 

Cathy, Rhonda & Kelly

💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗

Thank you for following us and if you haven't already subscribed to receive our weekly blog post, just click on the SUBSCRIBE button on the left of this page or the pop-up form and you will be the first to find out what's going on in our sassy brains. 😉

Also, if you are interested in getting a weekly recipe, that has been tested and approved by one of us sisters, all you have to do is sign up to our blog and you will automatically receive a weekly recipe. Pass the word along 🍲

FTC DISCLAIMER: This blog post is NOT SPONSORED. All opinions are our own, honest opinions. The links are for easy access & if you choose to use these links we are in no way compensated. Photos come from Taste of Home.

 

10 Winter Soup Recipes

I love making soup, especially in the winter months. The cream-based soups are my favorite but I don't make them often because my family has a lactose problem and we all know what that means ;)

I found some easy and delicious soup recipes that you will want to make not only this winter but year-round. Here are 10 stove-top, Instant Pot, and slow cooker soup recipes for you to enjoy.

All these recipes come from Taste of Home.

 

Easy Pot Sticker Soup

photo credit Taste of Home

TOTAL TIME: Prep: 15 min. Cook: 5-1/4 hours        YIELD: 6 servings

Ingredients

• 1/2 pound Chinese or napa cabbage, thinly sliced
• 2 celery ribs, thinly sliced
• 2 medium carrots, cut into matchsticks
• 1/3 cup thinly sliced green onions
• 2 to 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 3 garlic cloves, minced
• 2 teaspoons minced fresh ginger root or 1/2 teaspoon ground ginger
• 1/2 teaspoon sesame oil
• 6 cups reduced-sodium chicken broth
• 1 package (16 ounces) frozen chicken pot stickers
• Crispy chow mein noodles, optional

Directions

In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add potstickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow Mein noodles before serving.

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Pressure-Cooker Potato Soup

photo credit Taste of Home

TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD: 12 servings (3 quarts).

Ingredients

• 3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
• 1 large onion, chopped
• 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
• 1 small celery rib, chopped
• 6 cups chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1/8 teaspoon rubbed sage
• 1/3 cup all-purpose flour
• 2 cups heavy whipping cream, divided
• 1 cup grated Parmesan cheese, divided
• 8 bacon strips, cooked and crumbled
• 2 tablespoons minced fresh cilantro

 

Directions

1. Place the first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure.

2. Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro, and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

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Slow-Cooked Mexican Beef Soup

photo credit Taste of Home

TOTAL TIME: Prep: 15 min. Cook: 6 hours    YIELD: 6 servings (2 quarts).

Ingredients

• 1 pound beef stew meat (1-1/4-inch pieces)
• 3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
• 2 cups frozen corn (about 10 ounces), thawed
• 2 medium carrots, cut into 1/2-inch slices
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-1/2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 cups beef stock
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• Optional: Sour cream and tortilla chips

Directions

1. In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

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Creamy Chicken Gnocchi Soup

photo credit Taste of Home

TOTAL TIME: Prep: 25 min. Cook: 15 min.     YIELD: 8 servings (2 quarts).

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1/3 cup butter, divided
• 1 small onion, chopped
• 1 medium carrot, shredded
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 3-1/2 cups 2% milk
• 1-1/2 cups heavy whipping cream
• 1 tablespoon reduced-sodium chicken bouillon granules
• 1/4 teaspoon coarsely ground pepper
• 1 package (16 ounces) potato gnocchi
• 1/2 cup chopped fresh spinach

Directions

1. In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery, and garlic in the remaining butter until tender.

2. Whisk in flour until blended; gradually stir in the milk, cream, bouillon, and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.

3. Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.

 

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Pork and Green Chile Stew

photo credit Taste of Home

TOTAL TIME: Prep: 40 min. Cook: 7 hours    YIELD: 8 servings (2 quarts).

Ingredients

·         2 pounds boneless pork shoulder butt roast, cut into 3/4-in. cubes

·         1 large onion, cut into 1/2-in. pieces

·         2 tablespoons canola oil

·         1 teaspoon salt

·         1 teaspoon coarsely ground pepper

·         4 large potatoes, peeled and cut into 3/4-in. cubes

·         3 cups water

·         1 can (16 ounces) hominy, rinsed and drained

·         2 cans (4 ounces each) chopped green chiles

·         2 tablespoons quick-cooking tapioca

·         2 garlic cloves, minced

·         1/2 teaspoon dried oregano

·         1/2 teaspoon ground cumin

·         1 cup minced fresh cilantro

·         Optional: Sour cream and additional cilantro

 Direction

1. In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker.
2. Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.

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Southwest Turkey Soup

photo credit Taste of Home

TOTAL TIME: Prep/Total Time: 30 min.    YIELD: 6 servings (2-1/2 quarts).

Ingredients

·         1 pound ground turkey

·         1 tablespoon olive oil

·         2 cans (16 ounces each) kidney beans, rinsed and drained

·         2 cans (14-1/2 ounces each) chicken broth

·         2 cups frozen corn

·         1 cup salsa

·         1 can (4 ounces) chopped green chilies

·         1 to 2 tablespoons chili powder

·         Sour cream and minced fresh cilantro

 

Directions

1. In a Dutch oven, cook turkey in oil over medium heat until meat is no longer pink; drain.
2.  Add the beans, broth, corn, salsa, chilies, and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes to allow flavors to blend. Serve with sour cream and cilantro. 
3. Freeze option: Before adding sour cream and cilantro, cool soup. Freeze soup in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with sour cream and cilantro.

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Fiesta Turkey Tortilla Soup

photo credit Taste of Home

TOTAL TIME: Prep/Total Time: 25 min.    YIELD: 8 servings.

Ingredients

·         4 cans (14-1/2 ounces each) chicken broth

·         3 cups shredded cooked turkey or rotisserie chicken

·         1 can (15 ounces) black beans, rinsed and drained

·         1 can (15-1/4 ounces) whole kernel corn, drained

·         1/2 cup medium salsa

·         5 corn tortillas (6 inches), cut into 1/4-inch strips

·         1/4 cup chopped fresh cilantro

·         Additional salsa, optional

Directions

1. In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
2. Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp.
3. Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa.
4. Freeze Option: Reserving tortillas for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Meanwhile, bake tortillas as directed and sprinkle over each serving. Serve with additional salsa if desired.

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Potato Bacon Chowder

photo credit Taste of Home

TOTAL TIME: Prep/Total Time: 30 min.     YIELD: 6 servings.

Ingredients

·         1 pound potatoes, peeled and cubed (about 2 medium)

·         1 cup water

·         8 bacon strips

·         1 medium onion, chopped

·         1 celery rib, chopped

·         1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

·         1-3/4 cups whole milk

·         1 cup sour cream

·         1/2 teaspoon salt

·         Dash pepper

·         1 tablespoon minced fresh parsley

Direction

1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.
3. In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt, and pepper. Cook over low heat for 10 minutes or until heated through (do not boil).
4. Crumble bacon; set aside 1/4 cup. Add remaining bacon to the soup along with parsley. Sprinkle with reserved bacon.

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Garlicky Cheddar Cheese Bisque

photo credit Taste of Home

TOTAL TIME: Prep: 30 min. Cook: 40 min.           YIELD: 6 servings

Ingredients

·         1 tablespoon butter

·         1 tablespoon canola oil

·         1 medium leek (white portion only), sliced

·         1/2 cup chopped carrot

·         1/2 cup chopped celery

·         1/2 cup chopped peeled parsnip

·         1 teaspoon salt

·         1/2 teaspoon pepper

·         6 garlic cloves, minced

·         2 cans (14-1/2 ounces each) chicken broth

·         2/3 cup dry white wine

·         2 tablespoons cornstarch

·         1/4 cup cold water

·         1 can (12 ounces) evaporated milk

·         2 cups shredded sharp white cheddar cheese

·         Crushed baked pita chips

·         Minced fresh parsley

Directions

1. In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer.
2.  Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. 
3. Meanwhile, in a small bowl, mix cornstarch and water until smooth.
4. Process soup in batches in a food processor until smooth. Return all to the pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.

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How do you prefer to make soups, in a slow cooker or on the stove? Do you have a favorite soup recipe and would like to share it with us?  

Please comment below 👇 

Stay warm and sassy, 

Kelly

Sassy Silver Sisters 

Cathy, Rhonda & Kelly

💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗

Thank you for following us and if you haven't already subscribed to receive our weekly blog post, just click on the SUBSCRIBE button on the left of this page or the pop up form and you will be the first to find out what's going on in our sassy brains. 😉

Also, if you are interested in getting a weekly recipe, that has been tested and approved by one of us sisters, all you have to do is sign up to our blog and you will automatically receive a weekly recipe. Pass the word along 🍲

FTC DISCLAIMER: This blog post is NOT SPONSORED. All opinions are our own, honest opinions. The links are for easy access & if you choose to use these links we are in no way compensated. Photos come from Taste of Home.