Tag Archives: recipe

Crock-Pot Chicken Noodle Soup

Crock-Pot Chicken Noodle Soup - Baby DoodahHeart-warming Chicken Noodle Soup

It happens every year, the cooler weather hits and I want soup. There is just something so very very comforting about sitting on the couch (because soup just shouldn’t be eaten anywhere but on the couch – haha), curled up in your softest sweatpants and socks, and your warmest sweatshirt, sipping that delicious steaming bowl of soup. Seriously, is there anything better!?

Chicken Noodle Soup-Baby Doodah 1

It’s no secret that Fall is my favorite time of year. Just something about it makes me come alive! I recently decided to try my hand at chicken noodle soup, but wanted to make it in the crock-pot because I’m not one for standing over the stove for hours on end. I like to cook, and then let the food do its thing.

I have to admit, this adventure was a success. The soup turned out delicious, and I cannot wait to make it again! It’s filling, hearty and warms you through and through. I highly recommend you run out and get the ingredients today, and make it for lunch all week. It would absolutely make a perfect dinner, too – I just prefer having soup for lunch.

chicken noodle soup-babydoodah 2


Your turn!

Do you love Chicken Noodle Soup? What’s your favorite recipe? Share in the comments below!

If Chicken Noodle Soup isn’t your favorite, what kind is?


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I’m linking up with Peas and Crayons, join me by clicking here.

Delicious Zucchini Pasta

Hey everyone! I thought I’d do something a little different today and let a good friend of mine take the reigns and share a delicious (and gluten-free) recipe with you today! 

Alright Adrianne – take it away!

Hi all! Adrianne here. I’m super excited to be sharing this recipe with the Baby Doodah community! It’s a perfect light meal for these hot summer days, and you will exponentially increase your chances of getting non-veggie eaters to eat their veggies (this is obviously backed by science). (This post first appeared on my blog adie-cakes, but it was just to good to keep to my own little corner of the blogosphere!)

In my (seemingly) never-ending quest to be the poster child for health and wellness (or, more realistically, offset those crazy days), I’m always on the lookout for interesting healthy meals.

Enter: vegetables masquerading as pasta.


Now I know some lend themselves better to the task (like spaghetti squash, an obvious choice as the name would suggest), but I like to make things difficult. Zucchini? Without a mandolin? Why not?


While cutting zucchini into thin strips may be an annoyingly tedious and time consuming process, it was absolutely, totally worth it. As someone who loves her carby carbs, believe me when I tell you that you won’t even miss the pasta.

Now, don’t go in expecting the zucchini to taste like pasta, because that would be delusional. But, it makes for a pretty decent substitute, as a veggie with a relatively low flavor profile.



I used my zucchini pasta as a sub in my previously-posted pasta with sautéed leeks and mint (link to come later if you don’t feel like searching, but I can’t figure out how to get a link in when posting from the good ol’ iPad), which made for a very Springy green dinner.

So. Gather thee thy patience and a good sharp knife, and a few zucchini (duh), and make some pasta without the guilt!

Zucchni Pasta-BabyDoodah3

Zucchini “pasta” (1-2 zucchini per person, depending on size (of the zucchini, not the person))

Cut off the ends of your zucchini. Slice it lengthwise to about 1cm thick (aka thin – you’d be crazy to think I used a ruler). Slice each piece into matchsticks. Bring a pot of shallow water to a simmer, and simmer the zucchini for about 4-5 minutes. The zucchini should be cooked, but not soft and mushy like it can get (think al dente). Strain out water and toss zucchini with whatever sauce you’re using. I threw it into the pan with my leeks and sautéed for a couple minutes, for reference.



I’m linking this yummy recipe up with Peas and Crayons and What I Ate Wednesday and Weekend Wind Down.

Hearty and Delicious – Cheesy Meatloaf

Meatloaf is a comfort meal, through and through.

I know summer’s here and it’s typically the season for grilling, but on those rainy and gloomy days, where you just feel like curling on the couch, comfort food is exactly what you’re looking for. You want something warm and inviting, and this meatloaf recipe is just that.


 The first time my husband made his meatloaf recipe, I was skeptical. I’ve never been a meatloaf person, and assumed that his would fall into the “gross” column, but I was pleasantly surprised. It was, and continues to be the best meatloaf I have ever eaten, and that’s saying a lot because my grandma made a mean one. 🙂


The best part about this recipe is how simple it is to put together. You throw your dry ingredients in a bowl with the meat, mush it all together, lay it out, fill with the cheese and ham, roll it up and put it in the oven. Prep time is less than 20 minutes!


Your turn!

I’m excited for you to try this recipe. I want to hear what you think?

Do you have a favorite meatloaf recipe or comfort food recipe?



I’m linking this yummy recipe up with Peas and Crayons.

Pizza Dip – Getting Ready for a Holiday Party

Oh so yummy, Pizza Dip!

Hi Readers! I have a special delicious recipe to share with you, it’s perfect for this time of year too. With the holiday season upon us, that means loads of family gatherings and lots of different foods. I don’t know if your family is anything like my family, but we usually bring some sort of dish to pass. This pizza dip is the perfect complement to your already full, table of goodies. It’s low in ingredients, super easy to throw together and absolutely, yummy in my tummy.

pizza dip 3

Alright, enough talk – on with the Pizza Dip!

What you’ll need…

1 brick of cream cheese

1/3 c chopped white onion

1 jar pizza sauce (I personally love Ragu’s traditional pizza sauce)

1 bag of mozzarella cheese

1 bag of pepperoni (but you’ll only use a handful for the recipe)

1 small can of black olives

1 pie plate


Now here’s the easy part:

Preheat your oven to 375 degrees.

Take your pie plate and smoosh the brick of cream cheese into the bottom of it so that it covers the entire dish. This is easier when the cream cheese is a warmed up on the counter a bit, but will work fine even if it’s cold. Once you’ve flattened out the cream cheese in the pan, you’ll spread your 1/3 c of chopped white onion, trying to spread evenly across.  Next up, is the pizza sauce. Dump a little out on top of the cream cheese and onion and then smooth across the top. Sprinkle on the mozzarella cheese. I don’t have a set amount, I simply put it on until it’s covered. Then place the pepperoni and olives on top (feel free to experiment with your toppings).

Place in the oven and bake for 25 minutes.

Serve with chunks of crusty bread or crunchy crackers.

Alright, so I'm not so great at staging food, but I'm telling you, this is amazing!

Alright, so I’m not so great at staging food, but I’m telling you, this is amazing!

Your turn!

What do you think of the recipe? Will you give it a try?

What are some of your personal holiday favorites?

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Baked Potato Soup – It’s Time for Fall!

Who doesn’t love Baked Potato Soup?!

I don’t know about anyone else, but as soon as Fall rolls around and the chillier weather, all I can think about is soup. Well that’s not true, it’s not like buckets of soup fill my head BUT I do think about it an awful lot. Ha! And this year was no different, as soon as the first chilly day arrived, I was immediately gung-ho about making and eating soup. Thankfully, I have a husband who happily obliged my need for soup, and went on a hunt for something we would all like and this is what he ended up with. He likes to call it Baked Pertader Soup!

The recipe comes from The Starving Chef, whose blog seems to now be defunct. This is terribly sad because this recipe is AWESOME! You can see a snapshot of her blog and the recipe but please note, it is just from Google Cache, so you will be unable to click on anything or find any of her other recipes. I still wanted to give her credit because, like I’ve mentioned it’s a great recipe and credit is deserved.

Baked Potato Soup


Baked Potato Soup Ingredients

  • 6 slices Bacon – Cubed
  • 1/2 red onion – diced
  • 1 green onion – chopped
  • 10 baby carrots or 1 whole carrot – chopped
  • 3 mushrooms – sliced
  • 3 cloves garlic – diced
  • 4 – 6 red pertaders – cubed
  • 2 c chicken broth
  • 1 c milk
  • 1/4 c heavy cream
  • 1/4 c flour
  • parsley
  • basil
  • 2 tsp paprika
  • salt + pepper to taste



  • Cook bacon in soup pot until crispy, remove and set aside for garnish. Leave grease!
  • Chop up veggies. Place in soup pot with bacon grease and cook until soft.
  • Wash pertaders (leave skin on). Chop into equal sized cubes, add pertaders to the pot with the veggies, stir.
  • Add basil, parsley, 1/2 of the paprika and 2 cloves of garlic, stir.
  • Add Chicken broth and bring to a boil. Allow to simmer until pertaders soften.
  • In smaller pan, mix 1 cup milk and 1/4 c flour. Bring to a simmer, remove from heat and allow to sit for 10 minutes.
  • Return 1/2 of the bacon to the soup
  • Take 1-2 cups of the soup, blend with a blender and then return to soup (do not fill to maximum line, hot liquid will expand).
  • Add Heavy Cream and rest of spices to taste.

That’s it! Pour into a big bowl and enjoy with a sprinkle of shredded cheddar and a dollop of sour cream on top and don’t forget your bacon and green onion garnishes. It is so so chunky and delicious. I assure you, this is NOT a healthy recipe and I did not do any calorie calculations, but is very yummy and would go perfectly with a Sunday afternoon football game. Enjoy!


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