Baked Potato Soup

Baked Potato Soup
Recipe by Our Best Bites


2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.


Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

Pumpkin Cream Cheese Muffins

Yield: 24 muffins
Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Tuscan Macaroni and Cheese Bake

Tuscan Macaroni and Cheese Bake

*Serves 4 (I doubled the recipe and it easily served three adults and three children)

12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick
2 cups uncooked elbow macaroni
8 ounces cream cheese, cubed and softened
1 cup sliced olives
1 cup shredded mozzarella cheese
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 teaspoon dried sage
¼ teaspoon dried thyme
½ teaspoon salt
1/8 teaspoon cayenne pepper (don't be afraid of this! It won't make it spicy, I promise)
1 ½ cups milk
1 tomatoe, sliced thinly
½ cup freshly grated parmesan cheese

Cook elbow macaroni according to package directions but undercook the pasta by 1-2 minutes since it will continue baking in the oven. In a large bowl, combine the sausage, cooked pasta, cream cheese, olives, and mozzarella cheese. In a small bowl, mix flour and spices together.

In a medium saucepan melt the butter, then whisk in flour and spices. Allow the flour/butter mixture to cook without browning for about 30 seconds while whisking/stirring. Slowly add the milk and stir until slightly thickened, this may take about 5-6 minutes. Stir constantly to prevent scorching on the bottom of the pan. When slightly thickened, pour the milk mixture over pasta mixture and mix well.

Pour into an 11X7-inch (or circular) lightly greased casserole dish. Bake covered at 350 degrees for 35 minutes. Remove cover and add tomato slices on top then sprinkle parmesan cheese over and bake uncovered for 10 minutes more. Let sit for 5-10 minutes before serving.

Recipe Source: From My Kitchen Cafe (www.mykitchencafe.blogspot.com)/adapted from my friend Dixie
by:Chelsey Lindsay

Summer Strawberry Salad

submitted by Lindsay Boudreau

Salad:

• Lettuce (as much as you want) - I used a Spring Mix
• Strawberries - sliced

Dressing:

• 1/2 C Miracle Whip (or Mayo)
• 1/4 C Sugar
• 1/4 C Milk
• 2 T Red Wine Vinegar
• 1 T Poppy Seeds

*Wait until ready to serve to add dressing, and a little goes a long ways :)

New York Baked Cheese Cake jen brown

CRUST
2 packages of the the keebler graham crackers crushed
1 1/2 sticks of butter melted
melt butter and add to the graham crackers and combine. Press the mixture on the bottom and up the sides of a pam sprayed 8 or 9 inch spring form pan and set aside.

FILLING
4 8 ounce packages of 1/3 less fat cream cheese (softened)
1 cup sugar ( I use sugar in the raw. It is delish)
2 teaspoons vanilla
2 tablespoons lemon juice
4 eggs
Mix all ingredients in a large bowl until no lumps. Should be creamy. Takes about 10 min.
Pour into the spring form pan and bake 55 minutes on 325 degrees. Take out of oven and set aside.

SOUR CREAM TOPPING
2 cups light sour cream
1/4 cup sugar (i use sugar in the raw)
1 teaspoon vanilla
In a small mixing bowl combine ingredients and pour over the cooling cheese cake and let set for 30 minutes before refrigerating. Refrigerate for 2 hours before serving.

Corn Salad jennifer brown

8 ears of corn
3 Tablespoons of cilantro
3 Roma tomatoes
3 tablespoons green onion
1/2 cup feta cheese
2 limes

Boil 8 ears of corn on the cob, and cut off the cob. Chop the onion, tomatoes, and cilantro and add to the corn. Then right before serving add feta cheese and the juice of 2 limes. Salt and pepper to taste.

Spinach Salad

One bag of spinach

one red onion

8oz of cottage cheese

one package of sliced mushrooms

one pound of bacon

one bottle of poppy seed dressing

Mix: Spinach, diced red onion, mushrooms.

Rinse cottage cheese and add to salad

Chop and cook bacon and add to salad.

Mix all together and add dressing to your desire!

Santa Fe Salad

Brown or grill 2 chicken breasts, cube
Mix together:
1 can black beans
1 8 oz pkg of Pepper Jack cheese, cubed
1 Cup Guacamole
1 Jar Litehouse Salsa Ranch

Add chicken pieces

Layer Tortilla chips, cheese, lettuce and chicken mixture

FYI

Alright ladies recipe group is TOMORROW! Finger foods/desserts at 6:30. I hope to see YOU there!

Thanks Katie Hartshorn

Ramen Noodle Salad

Oriental Chicken Salad

Salsa!

June 17! Be there OR be square!

Baking B's- it is that time of the month again. Recipe group will be held on June 17 at 6:30 or 7, what ever time suits your fancy! The theme for this month is finger foods and or desserts, you know how I like desserts! I so hope to see you there, especially you Jen baby or not:) You will need my address so PLEASE email me if you DO NOT know where I live! kchartshorn@gmail.com

Come hang out with us, out in the country!                                                                                                Katie Hartshorn! 

Veggie Bars

2 1/2 Pkgs Crescent Rolls
2 8oz pkgs Cream Cheese
1 Powdered Ranch Salad Dressing Packet
1 cup Mayonnaise

Roll out Crescent rolls on a jelly roll pan side by side. Try to work all the seams out. Bake as directed on package.
Cool.
Whip Cream cheese, Ranch and Mayo.
Spread mixture over bread.
Top with shredded cheese and Veggies. (I use cauliflower, broccoli, and slivered carrot's.)

Peanut Butter Cup Cookies

1 cup butter
1 cup brown sugar
1 cup peanut butter
2 1/2 cup flour
1 1/2 tsp baking soda
1 cup sugar
1 tsp vanilla
2 eggs
1 tsp salt
2 packages Reese's miniature Peanut butter cups

Mix all together except Reese's. Roll into 2 inch balls and place in mini muffin tins. Bake at 350 for 7 to 10 minutes or until light brown. Unwrap Reese's peanut butter cups while cooking. Push Reese's into center of each cookie while hot. Let stand 10 minutes before taking cookies out of pan (use knife to cut around edges to loosen) Makes about 70

Slow Cooker Apple Betty

5 tart apples, cored, peeled and sliced
3/4 cup brown sugar
2/3 cup apple butter
1/2 cup water
5 cups soft cinnamon raisin bread, cubed
1/3 cup butter, melted

combine apples, sugar, apple butter and water. Stir until apples well coated. Pour melted butter over raisin bread. Put half of bread into crock pot, cover with apples, add remaining bread. Cook on high for 2 hours or low for 4 hours.

Crockpot Roast

2 TBS olive oil
1/3 cup brown sugar
1 1/2 TBS apple cider vinegar
1 TBS Worcestershire sauce
1 tsp salt
1 tsp mustard powder
1 small onion, diced
2 cloves garlic, minced
5 lb roast
1/4 cup butter
1 cup katsup

Heat olive oil in skillet: add onions and garlic. Cook until onion is crispy tender. Set onion mixture aside, add roast. Cook over medium-high heat, turning as needed to brown all sides. Set aside
To make onion sauce: combine onion mixture, butter, katsup, brown sugar vinager, and Worcestershire sauce, salt and mustard powder in crock pot, stir well. Turn crockpot to simmer.
Submerge browned roast in onion sauce turning 2 or 3 times. Cover and simmer for 6 to 8 hours or until tender

Slow Cooker Thai Peanut Chicken

12 oz linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 cup peanut butter
1 cup chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup shredded zucchini
1/3 cup soy sauce
1 tsp sugar
1 red pepper, cut into thin, long strips
1 TBS lime juice
1 cup chopped cilantro, divided
chopped peanuts, for garnish

*Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or high for 2-3 hours. A half hour before you serve, add lime juice and 1/2 cup of cilantro. Serve over noodles and garnish with remaining cilantro and peanuts.

Chocolate Brownie Pudding Cake

1/2 cup brown sugar
3/4 cup water
2 TBS cocoa powder
Combine these three in a sauce pan and bring to a boil
2 1/2 cups brownie mix
1 egg
1/4 cup peanut butter (I used 1/2)
1 TBS butter
1/4 cup water
1/2 cup chocolate chips (I used semi sweet)

Combine all ingredients in a bowl with a spoon and pour batter into a well greased crock pot. Once the batter is spread evenly on the bottom of the pot, pour the boiling ingredients over the top. Cook on high for 2 hours and then let sit for 30 minutes. Serve with ice cream or cool whip.

White Bean Chicken Chili

2 TBS vegetable oil
1 lb diced chicken
1 onion chopped
2 cloves garlic minced
1 (14.5 oz can) chicken broth
1 (18.75 oz) can tomatillos, drained and chopped (or 1 jar salsa verde)
1 (16 oz) can diced tomatoes
1 (7oz) can diced green chiles
1/2 tsp dried oregano
1/2 tsp ground coriander seed
1/4 tsp ground cumin
1 (15oz) can white beans
2 ears fresh corn (1 can of corn)
Salt and Pepper to taste

*Put all ingredients in crock pot and cook on high for 3 hours and low for 2 hours, or low for 6.5 hours

Creamy Tomato-Broccoli Sauce with Pasta

2 14 oz cans diced tomatoes with basil, oregano and garlic
2 10 oz cans cream of mushroom soup
1.3 oz envelope parma rosa pasta sauce mix
1 cup water
16 oz package frozen, cut broccoli
16 oz penne pasta cooked

Combine tomatoes, soup, sauce mix and water. Pour into crock pot. Cover and cook on low for 8 hours or high for 4 hours. Stir in broccoli and cook for addition 15-30 minutes on high. Pour over pasta and serve.

Mexican Layered Dip

1 pkg cream cheese, softened
1 TBS taco seasoning mix
1 Cup salsa
1 Cup drained canned black beans, rinsed
1/2 cup chopped green onions
1 Cup shredded cheese
2 TBS sliced olives

*Beat cream cheese mixture with mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of dish. Layer remaining ingredients over cream cheese mixture;cover. Refrigerate at least 1 hour before serving. Serve with tortilla chips.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1 TBS fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic (I used garlic powder??)
3 TBS chopped cilantro
2 TBS sliced green onions
2 C shredded cooked chicken (I cooked mine with taco seasoning package)
1 C grated pepperjack cheese
small corn or flour tortillas
kosher salt
cooking spray

*Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in microwave for 20 seconds to soften. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
*Warm up tortillas so they are easier to work with. Place 2-3 TBS of mixture on the lower third of the tortilla and roll as tight as you can
*Place seam side down on the baking sheet with out the tortillas touching each other. Spray the tops of them with cooking spray or oil mister and sprinkle kosher salt on top.
*Bake for 15-20 minutes or until crisp and the ends start to get golden brown
*Dip them in salsa, sour cream or guacamole.

Jalapeno Poppers

12 to 15 jalapenos
1 pkg of cream cheese
1 pkg bacon

Slice jalapenos in half and cut seeds out. Fill jalapenos with cream cheese and wrap bacon around the jalapeno. Cook at 350 for 40 to 50 minutes

Easy Cheesecake

8 oz package low fat or fat free cream cheese
1 cup powdered sugar
1 tsp vanilla
1 cup whipped cream
1 Graham cracker crust
Raspberries (optional)

*Beat to soften cream cheese. Add powdered sugar and vanilla. Beat until smooth. Fold whipped cream into mixture. Spoon into graham cracker crust. Top with raspberries and chill until set (only takes about 1-2 hours to set). Enjoy!

Grape Walnut Salad

8 oz cream cheese
8 oz sour cream
1 tsp vanilla extract
1/2 cup sugar
4 lbs red grapes
1 TBS butter
1 cup walnuts
1/2 cup brown sugar

**mix cream cheese, sour cream, vanilla and white sugar. Fold grapes into mixture. In saucepan melt butter, add walnuts and stir to coat. Remove from heat, stir in brown sugar. Sprinkle over grapes.