overnight slow cooker eggnog steel-cut oatmeal

I love fall so so much.  Every tiny little thing about it!  Of course, I especially look forward to the food…  and the eggnog!

As I sat there sipping my eggnog-laced coffee the other day, I couldn’t help but think about all the other ways I could possibly enjoy one of my favorite parts of the holiday season.

Eggnog lattes, and eggnog-latte sugar cookies…  eggnog-frosted nutmeg cookie logs and eggnog and coffee ice creams eaten at the same time

Have I mentioned I have a slight obsession with eggnog?

I have been thoroughly enjoying the early eggnog-latte season at all the local coffee shops this year.  The day eggnog leaves us for the year is always a sad day in my house!

So, naturally, I decided to take my favorite Slow Cooker Steel-Cut Oatmeal recipe and turned it into Eggnog Oatmeal.  Oh My Yum!!!  What a perfect breakfast!

overnight slow cooker eggnog steel-cut oatmeal | Sweet Anna's

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slow cooker pumpkin chili

Yep.  I said Slow Cooker Pumpkin Chili.  Because…  you can never have too much pumpkin!

Or at least, I have never had too much pumpkin!

Sweet Anna's | Slow Cooker Pumpkin Chili

I love making chili on crisp, fall days.  Ok, I love making chili pretty much all the time.  My family is not always impressed by my constant chili making, but hey…  I’m the boss!  (At least when it comes to the kitchen, I’m the boss!)

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mexican-style hearty chicken soup

This hearty, mexican-style chicken soup is full of beans, veggies, and a satisfying kick of spice and lime.

And it’s one of my new favorite soups!

I really am in love with soups lately. Soups of all kinds really.  Soups, stews, chili…  all cozy, easy, one-pot meals!

Unfortunately I think my family is getting sick of them and I was specifically asked not to make anymore soups for a while.

I guess I’m not very good at following instructions! (As if there was any doubt about that. Sorry, honey!)

This soup was absolutely worth the rule-breaking though…  almost like a tortilla soup from your favorite mexican restaurat, only easier and heartier!

There is just nothing like a good hot bowl of soup on a cold winter’s day.

mexican-style hearty chicken soup


  • 2 tablespoons butter or olive oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 large celery stalks, chopped
  • 2 large garlic cloves, minced
  • 4 frozen boneless-skinless chicken thighs (or 2-3 breasts)
  • 1 (15oz) can diced tomatoes
  • 2 (15oz) cans black beans, drained and rinsed
  • 4 cups chicken stock
  • 2 cups water
  • 1 (8oz) can diced green chiles
  • 1 teaspoon seasoning salt
  • 2 teaspoons taco/chili seasoning
  • 1/2 teaspoon chipotle chile powder, to taste
  • salt & pepper, to taste
  • 1-2 regular limes, juiced (to taste!)


Heat the butter in a large dutch oven over medium high heat until hot. Dump in the onions, carrots and celery and sauté until soft and starting to brown, seasoning with the seasoning salt (Johnny's) while you stir. Stir in the garlic and sauté for a few seconds until very fragrant.

Stir in the rest of the ingredients except for the lime juice, bring to a boil, then reduce the heat to low, cover and simmer for 2 hours or longer.

Take the chicken out of the soup, shred it with a fork and then return it to the pot. Squeeze in the fresh lime juice (lemon will work fine if that's all you have!) and taste for seasoning, adding more salt/pepper/spice if desired.

Serve with tortilla chips and diced avocados, if you want a Tortilla-Soup-style experience!