{crockpot} Hearty italian soup & perfectly parmesan biscuits

Mmmmm. This one is great for a cold day and no supper plans. Quick, easy, and so yum. Pair this soup with Tastefully Simple’s parmesan biscuits for a mouth-watering combo. The parmesan biscuits have been compared to Red Lobsters cheddar bay biscuits….which I hope everyone knows are to-die.

You will need:

In your crockpot whisk 5 cups water with soup mix on low. Fry the ground beef and drain if necessary. Add beef and 1 tablespoon marinara sauce mix to soup. Heat on low for an hour then medium for another hour. Serve warm with parm biscuits.

In a bowl combine biscuit mix, water, and cheese. Drop clumps of the dough on a greased baking stone. Bake at 400 degrees for 10 minutes.


Thanks for reading!


Crockpot BBQ chicken taquitos

You will need:

  • 8 ounces cream cheese
  • 1 packed TS BBQ dip mix (they no longer make this anymore but I would suggest substituting with 2 tablespoons of TS honey BBQ seasoning or 2 tablespoons of BBQ sauce).
  • 1 cup shredded pepper jack
  • 2 boneless, skinless chicken breasts
  • 2 fresh jalapeños, seeds removed and chopped
  • tortillas

Place cream cheese in the crock pot on low heat until it becomes soft. Then mix your seasonings (or sauce) with the cream cheese until smooth. Add the raw chicken and jalapeños. Heat on low for at least 4 hours or up to 6. Add cheese. Push on chicken with a wooden spoon to shred. Fill tortillas with mixture then roll tightly. Place onto baking stone or greased pan drizzle with olive oil.

Bake at 425° for 15 minutes then flip, drizzle with olive oil again and bake for an additional 10 minutes or until crispy on both sides. Serve with sour cream and salsa.*The key is making sure you have enough olive oil on the tortillas while baking so they come out extra crispy.

These were so delicious! The kids loved them. I am already thinking of so many other flavors I could substitute the BBQ flavor with. Endless possibilities!