4 large potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
Salt & Pepper to taste
4 green onions, chopped
1 c. sour cream
2 c. bacon crumbled
5 oz. cheddar cheese, grated (use half in soup and half to garnish
Bake potatoes until tender (about 90 minutes @350). Let potatoes cool a little, then cut each potato in half and scoop out insides. Chop up half of the skins, throw out remaining half of skins. Set aside potato meat and skins. In a large saucepan, melt butter. Blend in flour with whisk. Cook a minute or two. Gradually add milk, salt, and pepper. Whisk potato meat into hot white sauce. Add chopped onions and chopped skins. Stir in sour cream and heat through. Add half of your grated cheese and stir until melted. Garnish with cheddar cheese and crumbled bacon. ENJOY!
Friday, December 18, 2009
Thursday, December 17, 2009
Double mint surprise cookies
This is from a friend of mine who has a blog for yummy recipes that she tries.
These are sooo good.
Deadly Double Mint Surprise Cookies
This cookie recipe is one that tried for the very first time this year. Oh my. I am in trouble. I love chocolate and mint together, so these are deadly for me. I have a hard time refraining from eating them all day long. So yummy! And I think they are pretty with the drizzle on top. Definitely a new family favorite.
Double Mint Surprise Cookies
1 cup soft butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
3 cups flour
1 tsp baking powder
1/2 tsp salt
65 Andes mints
Cream butter and sugars. Beat in eggs and vanilla. Stir in dry ingredients. Cover and chill for about an hour. Unwrap the mints. Try not to eat them, you want some left for the cookies. ;) Take about a tablespoon of dough and wrap it around a mint. Make sure that all the edges are covered. Repeat with the remaining dough. Place cookies on lightly greased cookie sheets about 3" apart. Bake at 350° for about 9-10 minutes. Let cool on pans for 2 minutes before removing to cooling racks. After cookies are cool, melt the remaining Andes mints. Drizzle over the tops of the cookies.
These are sooo good.
Deadly Double Mint Surprise Cookies
This cookie recipe is one that tried for the very first time this year. Oh my. I am in trouble. I love chocolate and mint together, so these are deadly for me. I have a hard time refraining from eating them all day long. So yummy! And I think they are pretty with the drizzle on top. Definitely a new family favorite.
Double Mint Surprise Cookies
1 cup soft butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
3 cups flour
1 tsp baking powder
1/2 tsp salt
65 Andes mints
Cream butter and sugars. Beat in eggs and vanilla. Stir in dry ingredients. Cover and chill for about an hour. Unwrap the mints. Try not to eat them, you want some left for the cookies. ;) Take about a tablespoon of dough and wrap it around a mint. Make sure that all the edges are covered. Repeat with the remaining dough. Place cookies on lightly greased cookie sheets about 3" apart. Bake at 350° for about 9-10 minutes. Let cool on pans for 2 minutes before removing to cooling racks. After cookies are cool, melt the remaining Andes mints. Drizzle over the tops of the cookies.
Wednesday, November 18, 2009
Panera Potato soup found on the web
We ended up with 150 pounds of potatoes this past week. (a little miscommunication) So we are looking for recipes to help us with our problem.
This one sounds so good and I love Panera too.
.Panera's Cream Cheese Potato Soup Recipe #150863
This is my favorite recipe for Potato Soup. It's a copy cat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.
by Shawn H
1 hour
15 min prep
SERVES 4 -6
4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
1.Combine broth, potatoes, onion, and spices.
2.Boil on medium heat until potatoes are tender.
3.Smash a few of the potatoes to release their starch for thickening.
4.Reduce to low heat.
5.Add cream cheese.
6.Heat, stirring frequently, until cheese melts.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
This one sounds so good and I love Panera too.
.Panera's Cream Cheese Potato Soup Recipe #150863
This is my favorite recipe for Potato Soup. It's a copy cat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.
by Shawn H
1 hour
15 min prep
SERVES 4 -6
4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
1.Combine broth, potatoes, onion, and spices.
2.Boil on medium heat until potatoes are tender.
3.Smash a few of the potatoes to release their starch for thickening.
4.Reduce to low heat.
5.Add cream cheese.
6.Heat, stirring frequently, until cheese melts.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Monday, September 14, 2009
Pizza Casserole and Coconut Brownies (not in the same pan)
We were at a local grocery store here and they were sampling these two recipes. The pizza casserole is yummy. I haven't tried the brownies yet but they sounded good too.
Pizza Casserole
3 cups macaroni, uncooked
1 lb ground sausage (Italian ground turkey can be substituted)
1/2 cup pepperoni, quartered
2 1/2cups pizza sauce
1 tsp Italian seasoning
1 1/2 cup mozzarella cheese
Brown sausage and drain. Add pepperoni. Cook 5 min longer. Cook pasta 10 min. Rinse and Drain. Add pizza sauce, seasoning, and 1 cup cheese. Pour into sprayed 9X13 pan. Sprinkle with remaining cheese. Bake @ 350 for 25 min.
Coconut Brownies
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
1 1/2 cups flour
1/2 cup + 2 tbsp cocoa
1/2 cup coconut
Cream butter and sugar until fluffy. Add eggs and vanilla. Combine flour and cocoa; gradually beat into creamed mixture. Stir in coconut. Spread into a greased 13x9 baking pan. Bake @ 350 for 22-25 minutes. Insert toothpick 1 inch from side to check if they are done.
Pizza Casserole
3 cups macaroni, uncooked
1 lb ground sausage (Italian ground turkey can be substituted)
1/2 cup pepperoni, quartered
2 1/2cups pizza sauce
1 tsp Italian seasoning
1 1/2 cup mozzarella cheese
Brown sausage and drain. Add pepperoni. Cook 5 min longer. Cook pasta 10 min. Rinse and Drain. Add pizza sauce, seasoning, and 1 cup cheese. Pour into sprayed 9X13 pan. Sprinkle with remaining cheese. Bake @ 350 for 25 min.
Coconut Brownies
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
1 1/2 cups flour
1/2 cup + 2 tbsp cocoa
1/2 cup coconut
Cream butter and sugar until fluffy. Add eggs and vanilla. Combine flour and cocoa; gradually beat into creamed mixture. Stir in coconut. Spread into a greased 13x9 baking pan. Bake @ 350 for 22-25 minutes. Insert toothpick 1 inch from side to check if they are done.
Friday, September 4, 2009
Sweet and Sour Chicken
This is a super yummy meal I got from a friend:
3 # bonless chicken (cut in pieces)
Garlic Salt, pepper & msg (sprinkle on chicken)
Roll in cornstarch.
Dip in egg mixture (2 eggs + 3 tsp Water).
Fry until golden.
Place in glass pan.
Cover with Sauce (1/2 cup Ketchup, 1/2 chicken boullion cube, 2 T Soysauce, dash of salt, 1/2 cup sugar, 1 cup vinegar)
Bake 350 for 1 hr turning chicken half way through. Eat the chicken with rice and use the sauce as a gravy. It is so good!
3 # bonless chicken (cut in pieces)
Garlic Salt, pepper & msg (sprinkle on chicken)
Roll in cornstarch.
Dip in egg mixture (2 eggs + 3 tsp Water).
Fry until golden.
Place in glass pan.
Cover with Sauce (1/2 cup Ketchup, 1/2 chicken boullion cube, 2 T Soysauce, dash of salt, 1/2 cup sugar, 1 cup vinegar)
Bake 350 for 1 hr turning chicken half way through. Eat the chicken with rice and use the sauce as a gravy. It is so good!
Monday, May 18, 2009
Relief Society Birthday Dinner Recipes
Here are a bunch of recipes that we had at our RS Birthday party. They are awesome. Hope that you all enjoy.
Awesome Bajio Style Chicken
5 chicken breasts
1/2 cup salsa1 Tbsp cumin1/2 cup brown sugar1 4oz can diced green chilies1-2 cloves garlic, minced6oz Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Serve with flour tortillas, lettuce, cheese, black beans, and whatever other taco fixin's your family likes.
Notes:-This chicken is not real spicy, so you could add some extra green chilies if you like your food with a little more kick.-It has a lot of juice, so serve it with a slotted spoon.
Better Than Cafe Rio Pork
3 pounds pork roast or boneless ribs1 cup brown sugar2 cups salsa
Combine all ingredients in crock pot and cook on low for 7 hours or high for 5. Remove meat and shred. Return to crock pot and cook for approximately 30-60 more minutes. Again, serve with all the taco fixin’s. (This would be great cooked in our new electric pressure cooker. It could be ready, from start to finish, in 1½ to 2 hours instead of all day).
Cafe Rio Salad Dressing
1 cup mayo 1 1/2-2 Tbsp. homemade dressing mix (you could use 1 packet of Hidden Valley Ranch mix)1 cup buttermilk1/3 of a bunch of cilantro with stems chopped off1/2 - 1 small jalapeno (if you don’t like it spicy, remove the seeds)1 tsp lime juice1-2 tomatillos (remove outer papery skin and cut up)1 garlic cloveBlend all ingredients in food processor or blender
Notes:-The recipe for the dressing mix is in the ward cookbook, it's Margie Pierce's recipe.-You can use 2-4 Tbsp of green salsa instead of the tomatillos and jalapeno’s (make sure 1st ingredient in the salsa is tomatillos.) It’s easier and cheaper!
Black Beans
(The seasonings in this recipe can easily be adjusted to your taste)
2 cups dry black beans (pick over and discard any broken or shriveled beans, rinse and drain)
7 cups liquid (water with 2 cups chicken broth, can use tomato juice instead of water)
2 TB dry onions (or maybe 1 fresh onion diced)
1 tsp. oregano
2 cloves garlic
1 tsp. cumin
1 tsp. basil or 2 bay leaves
1 tsp. pepper
¼ cup oil (To prevent beans from foaming)
Using electric pressure cooker select “Saute” and saute garlic and cumin in oil (if using fresh onions sauté them also). Add the rest of the ingredients to pressure cooker. Cook beans using High Pressure for 28–32 minutes. Let pressure cooker naturally release pressure (about 30 minutes). Stir in 1 tsp salt and top with 2 TB chopped cilantro (optional). Do not add salt before cooking as salt inhibits cooking. (Hint: cook beans in large batches (1 pound beans + 8 cups liquid + seasonings etc. to taste + oil) and freeze in 1 or 2 cups amounts to add to other dishes).
If using canned or bottled beans: Saute garlic and cumin in oil (sauté onion, if fresh). Add 2 cans or 1 quart drained beans and seasonings and one cup liquid (chicken broth and or tomato juice. Simmer until liquid cooks down. Put cilantro on top (optional).
Sweet Lime Rice
2 cups uncooked rice
1 tsp. butter
2 cloves garlic minced
1/2 tsp. lime zest
2 tsp. chicken bouillon
4 cups water
Bring above ingredients (except rice) just to a boil, then add rice and simmer until rice is done. In a small bowl mix:
1 TB lime juice
2 tsp. sugar
When sugar is dissolved add to rice mixture and stir until mixed. Top with cilantro.
Guacamole
3 large avocados, mashed with a fork 1-2 tsp fresh lime juice 1/4-1/2 tsp salt Dash of cumin (or to taste) 2 Tbsp finely diced or grated onion 2 small Roma tomatoes, seeded and diced 1 -2 Tbsp chopped cilantro 1 clove garlic, minced Small spoonful of mayonnaise Combine all ingredients and adjust seasonings to taste. Serve with tortilla chips.Notes: -To seed the tomatoes, cut off one end and squeeze the tomato over the sink. All the guts and seeds will squish right out. -Do not substitute Miracle Whip for the mayo. It would be better to just omit it.
Awesome Bajio Style Chicken
5 chicken breasts
1/2 cup salsa1 Tbsp cumin1/2 cup brown sugar1 4oz can diced green chilies1-2 cloves garlic, minced6oz Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Serve with flour tortillas, lettuce, cheese, black beans, and whatever other taco fixin's your family likes.
Notes:-This chicken is not real spicy, so you could add some extra green chilies if you like your food with a little more kick.-It has a lot of juice, so serve it with a slotted spoon.
Better Than Cafe Rio Pork
3 pounds pork roast or boneless ribs1 cup brown sugar2 cups salsa
Combine all ingredients in crock pot and cook on low for 7 hours or high for 5. Remove meat and shred. Return to crock pot and cook for approximately 30-60 more minutes. Again, serve with all the taco fixin’s. (This would be great cooked in our new electric pressure cooker. It could be ready, from start to finish, in 1½ to 2 hours instead of all day).
Cafe Rio Salad Dressing
1 cup mayo 1 1/2-2 Tbsp. homemade dressing mix (you could use 1 packet of Hidden Valley Ranch mix)1 cup buttermilk1/3 of a bunch of cilantro with stems chopped off1/2 - 1 small jalapeno (if you don’t like it spicy, remove the seeds)1 tsp lime juice1-2 tomatillos (remove outer papery skin and cut up)1 garlic cloveBlend all ingredients in food processor or blender
Notes:-The recipe for the dressing mix is in the ward cookbook, it's Margie Pierce's recipe.-You can use 2-4 Tbsp of green salsa instead of the tomatillos and jalapeno’s (make sure 1st ingredient in the salsa is tomatillos.) It’s easier and cheaper!
Black Beans
(The seasonings in this recipe can easily be adjusted to your taste)
2 cups dry black beans (pick over and discard any broken or shriveled beans, rinse and drain)
7 cups liquid (water with 2 cups chicken broth, can use tomato juice instead of water)
2 TB dry onions (or maybe 1 fresh onion diced)
1 tsp. oregano
2 cloves garlic
1 tsp. cumin
1 tsp. basil or 2 bay leaves
1 tsp. pepper
¼ cup oil (To prevent beans from foaming)
Using electric pressure cooker select “Saute” and saute garlic and cumin in oil (if using fresh onions sauté them also). Add the rest of the ingredients to pressure cooker. Cook beans using High Pressure for 28–32 minutes. Let pressure cooker naturally release pressure (about 30 minutes). Stir in 1 tsp salt and top with 2 TB chopped cilantro (optional). Do not add salt before cooking as salt inhibits cooking. (Hint: cook beans in large batches (1 pound beans + 8 cups liquid + seasonings etc. to taste + oil) and freeze in 1 or 2 cups amounts to add to other dishes).
If using canned or bottled beans: Saute garlic and cumin in oil (sauté onion, if fresh). Add 2 cans or 1 quart drained beans and seasonings and one cup liquid (chicken broth and or tomato juice. Simmer until liquid cooks down. Put cilantro on top (optional).
Sweet Lime Rice
2 cups uncooked rice
1 tsp. butter
2 cloves garlic minced
1/2 tsp. lime zest
2 tsp. chicken bouillon
4 cups water
Bring above ingredients (except rice) just to a boil, then add rice and simmer until rice is done. In a small bowl mix:
1 TB lime juice
2 tsp. sugar
When sugar is dissolved add to rice mixture and stir until mixed. Top with cilantro.
Guacamole
3 large avocados, mashed with a fork 1-2 tsp fresh lime juice 1/4-1/2 tsp salt Dash of cumin (or to taste) 2 Tbsp finely diced or grated onion 2 small Roma tomatoes, seeded and diced 1 -2 Tbsp chopped cilantro 1 clove garlic, minced Small spoonful of mayonnaise Combine all ingredients and adjust seasonings to taste. Serve with tortilla chips.Notes: -To seed the tomatoes, cut off one end and squeeze the tomato over the sink. All the guts and seeds will squish right out. -Do not substitute Miracle Whip for the mayo. It would be better to just omit it.
Thursday, March 5, 2009
Raspberry Delight
This is one of Marv/dad's favorite desserts...from MaryJane Carlisle.
Raspberry Delight
2 cubes soft margarine or butter
1 ½ cups of flour
2 Tb sugar
6 oz cream cheese
1 cup butter
2 cups powder sugar
1 cup chopped nuts
½ pint whip cream (you can also use cool whip)
6 oz raspberry jello
1 cup boiling water
2 pkg raspberries
[time limits, I use a can of cherry pie filling instead]
Mix 1 cubes margarine, flour, sugar, and spread in greased 9 x 13 pan, baking at 350 for 30 minutes. Mix cream cheese, butter, sugar, and spread over cooled crust. Sprinkle nuts. Mix jello, water, raspberries…when slightly jelled pour over mixture. Top with whip cream. Keep in frig until serving.
Raspberry Delight
2 cubes soft margarine or butter
1 ½ cups of flour
2 Tb sugar
6 oz cream cheese
1 cup butter
2 cups powder sugar
1 cup chopped nuts
½ pint whip cream (you can also use cool whip)
6 oz raspberry jello
1 cup boiling water
2 pkg raspberries
[time limits, I use a can of cherry pie filling instead]
Mix 1 cubes margarine, flour, sugar, and spread in greased 9 x 13 pan, baking at 350 for 30 minutes. Mix cream cheese, butter, sugar, and spread over cooled crust. Sprinkle nuts. Mix jello, water, raspberries…when slightly jelled pour over mixture. Top with whip cream. Keep in frig until serving.
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