Tuesday, October 27, 2009

Baked Potato Soup

This soup was so tasty, so I thought I'd share it

Baked Potato Soup
4 1/2 bacon strips - diced
1 1/2 small onion - chopped
1 1/2 cloves garlic (or 2 tsp of minced garlic)
1/4 cup and 1 tsp all-purpose flour
1 1/2 tsp salt
1 1/2 tsp dried basil (I didn't use this - I just added cilantro, parsley, and garlic salt instead)
3/4 tsp pepper (I used garlic pepper)
4 1/2 cups chicken broth
3 large baked potatoes, peeled and cubed
1 1/2 cups half and half cream
Shredded cheddar cheese

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tbsp drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes and cream; heat through but do not boil. Garnish with bacon and cheese.

We had this soup with bread bowls and it was fantastic.

Sunday, October 4, 2009

Yummy Red Cabbage

Sounds gross, but it was delicious. Tasted even better cold.

1 head red cabbage shredded
2 tart apples peeled, cored, and chopped
1/2 c red wine vinegar
3 Tablespoons brown sugar
salt and pepper

Combine all of the above and put in crockpot. Cook until done.

Don will probably like this because it may remind him of his mission.

Broccoli Slaw

I sampled this at Trader Joe's and really liked it.

Broccoli Slaw

1 bag broccoli slaw
1 sweet poppy seed dressing (to taste)
1 handful raw sunflower seeds
1 handful sliced almonds
1 handful dried cranberries

Combine in bowl and serve cold.

Copycat Costco Muffins

Copycat Costco Muffins

I love their poppyseed muffins and Costco is too far away. Here is a recipe I found to copy their various muffin flavors. RBH

Found on the net and posted so that it will be easier to find when folks ask for the recipe! Prep times are guess-timates.
SERVES 24 (change servings and units)


1 (18 ounce) box cake mix, package (Duncan Hines is the best)

2 tablespoons flour
3 eggs
2/3 cup milk
1/3 cup vegetable oil
1 teaspoon baking powder

Mix all ingredients together.
Spoon into prepared muffin cups.
Bake at 375 for approximately 20 minutes or until tops are lightly browned.
For ALMOND POPPYSEED MUFFINS: use a white cake mix, add 2 teaspoons poppyseeds, and 1 tsp almond extract.
FOR CHOCOLATE MUFFINS: use a chocolate cake mix and stir in 1 1/2 cup chocolate chips.
Create your own: use whatever flavor cake mix you want and add your own goodies.
Other suggestions:.
French vanilla cake mix and fresh raspberries.
Lemon cake mix and poppyseed.
Spice cake mix with cinnamon/sugar topping.