Loaded Potato Soup

Y.U.M.

If the first photo didn't convince you, maybe this one WILL! :)

Ingredients

4 (6-ounce) red potatoes

2 teaspoons olive oil

1/2 cup pre-chopped onion

1 1/4 cups fat-free, lower-sodium chicken broth

3 tablespoons all-purpose flour

2 cups 1% low-fat milk, divided

1/4 cup reduced-fat sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 bacon slices, halved

1/3 cup shredded cheddar cheese

4 teaspoons thinly sliced green onions

Directions

1.Peel and slice potatoes in large chunks. Boil them in water until tender, then drain. OR Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly, then discard skins.

2. While potatoes cook, heat oil in a separate saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan. Stir often. Slowly add 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon. (Or use precooked bacon and heat in microwave)

4. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon. (Or mix bacon into soup, like I did. :) )

The only problem with this is it is a smallish batch and our family ate it all in one meal, no leftovers. So I'll probably try doubling it next time. :)

Coconut Macaroons

INGREDIENTS:

1 (14 ounce) can Sweetened Condensed Milk 1 egg white, whipped 2 teaspoons vanilla extract	1 1/2 teaspoons almond extract 1 (14 ounce) package flaked coconut                           (unsweetened) milk chocolate chips, melted (optional)

DIRECTIONS:

1.	Preheat oven 325 degrees F. Line baking sheets with parchment paper. Set aside.
2.	In large bowl, whip the egg white till it formed soft peaks. Add the almond extract to the condensed milk and mix it together, then add it to egg and whip it more. Add vanilla extract. Add coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3.	Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Zuppa Toscana (Olive Garden)

This is what I always choose to eat when we go to Olive Garden, so I decided I should find the recipe and make it myself.
I really like how it turned out. The whole family loves it!

1 lb Jimmy Dean's Italian Sausage
2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 cup onions, diced
6 slices bacon
1 1/2 teaspoon minced garlic
2 cups kale leaves, cut in half, then sliced
2 tablespoons chicken base
1 quart water
1/3 cup heavy whipping cream

Brown sausage in nonstick skillet on stove-top.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. 

Remove bacon and crumble. 

Add garlic to the onions and cook an additional 1-minute. 

Add chicken base, water, and potatoes, simmer 15 minutes. 

Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve. 

Kneaders Chunky Cinnamon French Toast & Caramel Syrup

Now THIS is good!

French Toast

1 loaf Kneaders Chunky Cinnamon Bread, cut in 8 slices (they will be thick)
8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter, cut into pieces

Preheat oven to 350 degrees. Butter 9x13 glass baking dish generously. Place bread flat in the baking dish (We could only actually fit 6, so we put the other 2 in an 8x8 dish). Mix all remaining ingredients, except for the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate overnight or at least 1 hour. Bake for 45-50 minutes.

Kneader's Caramel Syrup

1 cup brown sugar
1 cup heavy whipping cream or buttermilk
1 cup light Karo syrup

Blend together and heat on stove-top until sugar is smooth. Serve warm.

(This is to DIE for. I plan on making it anytime we have French toast, pancakes, or waffles. It is even great on ice cream!)

This shows the caramel sauce warmed up!

S'more Brownies

Layer graham crackers along bottom of 9x13 pan.
Prepare box of brownies*, add 1 cup of chocolate chips to batter and pour on top of crackers.
Bake as instructed on box. 5 minutes before it is finished baking, sprinkle mini marshmallows and 1 cup of chocolate chips on top and then finish baking.

*Or use this brownie recipe:

Brownies


2/3 cup cocoa
2 cups sugar
1 1/2 sticks margarine, melted
2 tsp. vanilla
3 eggs
1/2 tsp. salt
1 tsp. baking powder
1 1/2 cups flour
1/4 cup milk

Melt margarine & add sugar & cocoa. Add eggs & vanilla. Add milk. Add dry ingredients.
Bake at 350 for 25-30 minutes.

Red Cream Sauce

(I forgot to take a photo of the meal I made, so I borrowed the photo from THIS site.)

My garlic cloves were a little big, so I think I'll use a little less next time. Also, make sure you have enough salt so it isn't bland. :) 

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2 Tablespoons Olive Oil
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 oz. each) Tomato Sauce 
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1/2 C. Half and Half or Cream
1/2 C. Milk
Grated Parmesan Cheese, To Taste
1 tsp. dried basil
1-½ lb. Pasta

Saute onion and garlic in oil until onions are translucent.  Add tomato sauce, salt, pepper, basil and sugar.  Simmer on low heat for 25 minutes, stirring occasionally.  Cook pasta according to package directions.  Add half and half and milk to sauce, stirring to combine.  Sprinkle in cheese then toss with cooked pasta.  Serve with additional parmesan cheese if desired.

Broccoli Cheese and Potato Soup

·                     1 small onion, chopped

·                     1 carrot, chopped

·                     1 celery stalk, chopped

·                     2 cloves garlic, minced

·                     1 tbsp butter

·                     2 tbsp flour

·                     2 1/2 cups fat free chicken broth (or vegetable broth)

·                     1 cup fat free milk

·                     2 medium potatoes, peeled and diced small

·                     salt and fresh pepper

·                     4 cups (about 2 heads) broccoli florets, chopped into small pieces

·                     1-1/2 cups 2% shredded sharp cheddar

·                     2 slices 2% American cheese

·                     1 tbsp parmesan cheese

Chop onion, carrot, celery, garlic in a chopper or mini food processor.

In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth.

Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.

Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
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Found this at http://www.skinnytaste.com/

Cucumber Soup

 

Suprisingly to me, this was actually pretty tasty!  My friends and family who tasted it also loved it! 

This was my first time making a cold soup and would be great for summer!

Cucumber Soup

Ingredients:

3 medium cucumbers
3 cups chicken broth
3 cups sour cream
3 tablespoons cider vinegar
2 teaspoons salt
1 clove garlic, minced

Toppings:

2 medium tomatoes, chopped
3/4 cup sliced almonds, toasted
1/2 cup chopped green onions
1/2 cup minced fresh parsley

Directions:

Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.

http://allrecipes.com/Recipe/Cucumber-Soup/Detail.aspx

Stuffed French Toast

Here is Aunt Jennie's Stuffed French Toast recipe!  We had it at the Wilkey Women's Retreat last fall and it was delicious!  Just to warn you, it's very sweet!  Mmmm, but so good!  And the buttermilk syrup is sooo good too!  It's easy to make!!!

Stuffed French Toast

Butter a 9x13 pan thoroughly with softened butter.

Then make custard by whisking together in a bowl:

5 eggs
1-1/2 cups milk
3 Tbsp sugar
1 tsp vanilla
1 tsp cinnamon
Dash salt

Pour a small amount of custard on bottom of buttered pan. You will place your cream cheese "sandwiches" over this custard, and then pour the rest of the custard on top.

Plain Texas Toast bread (great deal at the Sara Lee bread outlet --$2) works best for the sandwiches, or thick slices (3/4") of French bread will also suffice.

Soften an 8-oz. package of cream cheese, and combine with 2 Tbsp. sugar and a little vanilla. Spread evenly on one slice of bread and top with another, then place in pan. Fit in as many sandwiches as you can, cutting some to fit if necessary. Pour remaining custard over the top, allowing it to soak right in. Sprinkle the top with more cinnamon if you like. Cover with foil and refrigerate overnight.

Bake at 350 degrees for 30 minutes with the foil on. Then remove foil and bake an additional 10 minutes or until top is firm.

Serve with buttermilk syrup, sliced strawberries, and whipped cream.

Buttermilk Syrup

Melt 1 stick (1/2 cup) butter in large saucepan.

Then add:

1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda

Bring to a boil, remove from heat, and add:

1 Tbsp vanilla

This can also be made ahead of time and then reheated before serving.