Here are a couple that I get asked for!
Baked Potato Soup
Ingredients
- 6-8 Baked potatoes
- 1/2 onion, diced
- 4 14oz cans of chicken broth
- 2 cups water
- Salt to taste
- Pepper to taste
- 1 dash of basil
- 1 dash of sugar
- 2 sticks of butter
- 3/4 cup of flour
- 1 1/4 cups heavy cream
Garnish
- 4-6 pieces of cooked bacon, chopped
- 2 cups shredded Monterrey Jack / Cheddar cheese blend.
Directions
Bake the potatoes, peel and set aside to cool some.
In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
Add the onion and cook until softened.
Add the flour and stir while it cooks for about 3 minutes.
Slowly add the chicken broth, water, salt, pepper, basil and sugar.
Bring to a boil, stirring often with a wire whisk.
Gradually add the heavy cream until you’ve reached the proper consistency.
Chop the potatoes into bite sized cubes and add to the soup.
Simmer for approximately 5 minutes to bring the potatoes to temperature.
Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.
Kool-Aid Cookies
- 1 egg
- 1/2 cup oleo
- 1 cup sugar
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/2 package unsweetened koolaid
Cream together oleo, sugar and egg. Add milk and mix.
Stir in dry indregients and mix well. (I add the Koolaid last to ensure that in mixes well).
Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 375 for 10-12 minutes (until bottom is lightly brown).
Makes approx 3 dozen, depending on size.
Cool; then frost with powdered sugar frosting with 1/2 package Koolaid mixed in.
Cheesy Potatoes
- 1 package southern hashbrowns (frozen)
- 1 can cream of chicken soup
- 8 oz sour cream
- 1 cup shredded cheddar cheese
- 1 stick oleo, melted
- 1/8 cup milk
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