Super Easy Crockpot Potato Soup Recipe

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Hello ya'll! Welcome to my latest recipe post! As we all know, fall is 

in full swing! The wind is getting nippy, the leaves are falling and its that 

time of yeah where we will spend most of our times indoors, trying to keep 

warm. Being a mom of 2 on the go toddlers, crock pot recipes are by far my 

favorite because they take the least amount of time to do and they feed the 

family for a day or two (great for lunch the next day). This is a recipe for 

Potato soup, I swear it tastes just like Bob Evans!

Ingredients: 

1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth

1 can of cream of chicken soup (10 oz)

1 pkg. cream cheese (8 oz, not fat free)

3 oz bacon bits 

1 cup shredded cheddar cheese

salt and pepper to taste 

Directions: 

Put the potatoes and crock pot. Add in the chicken broth, cream of chicken soup and half the bacon bits. Don't forget a pinch of salt and pepper. Cook on low for 7-8 hours or until the potatoes are tender. An hour before the soup is done, take you cream cheese and cut it into chunks. Add the cubes to the mix, stirring throughout the last hour of cooking time to ensure it gets good and blended in. Once the cheese melts, its ready to serve! Dish this delicious dish out, and top it with cheddar cheese, bacon bits and even chives if you have a taste for them. 

Krysti Marie

DIY: Coffee Eye Cream

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So you are sitting in the salon, waiting for your hair stylist to stop babbling and hurry up. You pick up a magazine to pass the time; scrolling through the images, you find yourself wondering how all those woman get rid of under eye bags. I'm sure you are like many woman that have tried expensive creams, costly treatments and terrible at home remedies in search for that miracle. Well, if you are relate to any of the above, you have found yourself at the right place. Here is my secret for amazing under eye skin; get those dark marks and bags removed today!!

Here is my recipe for an amazing coffee bean under eye cream that will leave you looking fresh and radiate, while leaving your skin silky smooth.

Ingredients:

1/2 oz. coffee infused oil (see below)

.25 oz. jojoba oil

.25 oz. rosehip seed oil

.75 oz. shea butter

.75 oz. cocoa butter

1/2 ml lavender essential oil

1/2 ml chamomile essential oil

5 drops non-GMO vitamin E 

How to make coffee infused oil:

Coarsely ground 3 Tablespoons of whole (unflavored) coffee beans in a coffee grinder. Combined the grounds with 4 oz. by weight of olive oil over low heat for about 15 minutes, then strain the oil using either cheesecloth or a coffee filter in a pinch. As I didn’t have cheesecloth handy, I improvised by taping a coffee filter to the top of a cup then poured the coffee and oil into the filter. Once the majority of the oil dripped through I carefully removed the filter and then squeezed the rest of the oil out into the cup.

Instructions:

Using a digital kitchen scale weigh out the shea and cocoa butter into a glass Pyrex measuring cup. Heat in the microwave until melted, then weigh out the coffee infused oil, rosehip seed oil and the jojoba oil and stir into the melted butters. Next, using a different 3ml Graduated Plastic Transfer Pipettes for each essential oil, measure out and add the chamomile and lavender essential oils and mix into the other ingredients. Finally, add several drops of vitamin E if desired and pour into your container(s) of choice.

Keep in mind that different ingredients will yield different results as far as texture, color, and smell. I recommend using olive oil from a manufacturer specializing in soap making. Also note that using different strains of coffee and different roasts will effect the color of the cream.

I hope you had fun with my latest DIY here at Beauty By Krysti. While I have you attention, please click HERE and show my NEW modeling page some love!

XOXO

Krysti Marie

Sunday Recipe: Chocolate Sprinkle Prezels

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Ingredients:

1 Bag of prezels

Valentine's sprinkles

1 bar of Hershey's chocolate

Directions:

1. You are going to need 2 sauce pots, one being able to fit into the other. Take the bigger pots and fill it 1/4 full of water and heat to a boil, than reduce heat to a low setting. Take the smaller pot and put it into the water. Allow a few minutes to heat up, than put your chocolate into the pan. Make sure to constantly stir the chocolate so it doesn't stick.

2. Allow chocolate to melt, than remove from heat.

3. Take pretzels and dip into the melted chocolate. Cover as much of the pretzels as you like with the chocolate. 

4. As soon as you get your pretzels dipped, coat with sprinkles and let cool.

This is a fun and simple recipe that works great as gifts, a school function or just to have something pretty to eat (:

Sunday Recipe: Fruit Smoothies w/ Greek Yogurt

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Fresh Fruit Smoothies with Greek Yogurt

Ingredients:

8-10 Strawberries or 15-20 Blueberries or Raspberries

1/2 cup Greek Non-fat Yogurt (I love vanilla)

1 cup of ice

water (amount depending on how thick you want it)

Directions:

Insert ingredients into a blender, along with a half a cup of water to start out. Blend on a low to medium speed for approximately 30-45 seconds. If you don't want your smoothie frozen, just don't add the ice. Add more water and blend for 15 more seconds if your smoothie is to thick. Pour into a glass and enjoy. I also love to add a few extra berries into my smoothie for flavor.