Single Ingredient Caramel Sauce: How to Make Caramel Sauce with One Ingredient and One Step.

Single Ingredient Caramel Sauce Ingredients:

• Sweetened Condensed Milk, canned

Single Ingredient Caramel Sauce Directions:

1. Remove can label(s) and place in a stock pot. Cover completely with water and bring to a boil.
2. Reduce heat and allow to simmer for three hours. Make sure your can(s) are always covered with water, do not allow pot to boil dry!
3. Remove pot from heat and allow to cool. Remove can(s) from pot and allow to cool completely.
4. Enjoy!

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Oven Fried Bacon: How to "Fry" Bacon in the Oven.

Fried bacon is pretty much the most delicious thing ever. We can agree on that, right? And fried bacon on the stove top is super messy and annoying. Right? So, here's how to get the best of bacon with none of the hassle, by frying bacon in the oven. My apologies to your waistline.

Oven Fried Bacon Ingredients:

• Bacon

Oven Fried Bacon Directions:

1. Lay bacon flat on a foil lined baking sheet. Make sure to use a baking sheet with sides so you don't drip bacon fat all over your oven!
2. Place bacon into a cold oven and set to 375 degrees.
3. Bake for about 20 to 30 minutes, checking periodically in the last 10 minutes. (I take mine out when the edges start to char a bit because I like super crispy bacon!)
4. Remove bacon from oven and place on paper towels.
5. Enjoy!

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Tortilla Soup Recipe for the Crock Pot Slow Cooker.

So, I keep reading all these Tortilla Soup recipes that look fantastic, but are missing one key ingredient. The tortillas!!! So, here I am to rescue you from the injustice of tortilla-free Tortilla Soup with my super delicious Tortilla Soup Recipe for the Crock Pot Slow Cooker. Inspired by my mom. (Hi, Mom!).

Tortilla Soup Recipe for the Crock Pot Slow Cooker Ingredients:

• 64 ounces (8 cups) chicken broth or stock
• 3 cans diced tomatoes, 14.5 ounces each (not drained)
• 1 tablespoon diced jalapeno (I use jarred)
• 1 can chopped green chiles, 4.5 ounce (not drained)
  
• 1/2 teaspoon ground red pepper
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/2 cup loosely packed fresh cilantro
• 2 tablespoons minced garlic (I use jarred)
• 12 corn tortillas, hand ripped
• 2 cans whole kernel corn, 15 ounces each, drained
• 2 cans black beans, 15 ounces each, drained and rinsed
• 2 cans dark red kidney beans, 15 ounces each, drained and rinsed
  
• (optional, but strongly encouraged) 2 large chicken breasts, cooked & shredded
• garnishes: shredded Mexican blend cheese, sour cream, tortilla chips

Tortilla Soup Recipe for the Crock Pot Slow Cooker Directions:

1. Add everything EXCEPT the corn, beans, and chicken to the slow cooker. Stir ingredients and cook on low for 8 to 10 hours or high for 4 to 6 hours.
2. Blend soup with an immersion blender (or carefully transfer to your upright blender and pour back into the slow cooker), then stir in the corn, beans and chicken. Cook on low for an additional 15 to 30 minutes.
3. Serve with your choice of garnishes and enjoy!

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{Looking for more Mama? Come and meet the rest
of my family at April's Little Family, then join me on
Facebook, Twitter, Pinterest, StumbleUpon, and Flickr!}

-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-