Cream of Potato & Cheese Soup

Cream of Potato & Cheese

• 2 cream of broccoli and cheese soup
• 2 heaping T of chicken base
• 1 kg bag of shredded cheddar cheese (less if desired)
• 6 medium potatoes, diced
• 1 small onion (optional)
• 2 carrots, shredded
• 4 cups milk
• 1/4 cup margarine or butter
• salt and pepper to taste
• 1 cup cut broccoli (optional)
• 2 T flour (heaping)

In a 6 qt pot, heat 4 cups of water to boil, add chicken in a mug, potatoes, onions, carrots. Reduce heat to medium, gently cook for 15 minutes or until the vegetables are cooked. Remove from heat and with a potato masher purée the veg (do not remove water). Add the pre-steamed broccoli, 2 tins of soup, salt, pepper. In a qt jar place 2 of the 4 cups of milk and the flour, close and shake well. Add this and the remaining 2 cups of milk along with the cheese and maragine into the potato pot, return it to the heat and stir until it begins to boil and thicken. This is quite a thick soup and can be thinned by adding more milk.

* I used about half the amount of cheese and found it cheesy enough for my liking. Pretty much a deluxe broccoli and cheese soup. Devin wasn't a fan of the soup, as it's not his taste, but Dillon and I really like it. ;)

Red Velvet Cupcakes

Red Velvet Cupcakes

2 1/2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. Ice with cream cheese frosting.

Chipits Tarts

This is a nice recipe for tarts for those that aren't that fond of raisins.

Chipit Tarts

• 1 1/2 cups brown sugar
• 1/2 cup soft margarine/butter
• 1/2 cup chopped walnuts
• 1/2 cups shredded coconut
• 1 tsp vanilla
• 2 eggs
• 1 cup chocolate chips
• 24 unbaked large tart shells

Preheat oven to 375. Beat sugar, butter, egg and vanilla together until well mixed; add walnuts, coconut and chipits. Fill shells 2/3 full and bake for about 15-20 minutes until golden brown. Yum!!

*I usually leave out the walnuts - because I never seem to have them on hand.

Chocolate Brown Sprinkle Cookies

This is a recipe that 5 year old Janae Unrau put together. (Yes she's 5!). Her mom copied the recipe as closely as she could while Janae was busy mixing. The result? Soft and chewy cookies.

Chocolate Brown Sprinkle Cookies

• 1 egg
• 1 Tbsp cocoa
• 1/2 cup margarine
• 1 tsp vanilla
• 1 cup brown sugar
• 1/2 tsp baking soda
• 1/2 cup rolled oats
• 1 cup chocolate chipits
• 1 1/2 cups to 2 cups flour

Mix together egg, soft margarine and brown sugar. Add vanilla, cocoa and oatmeal. Then add flour, baking soda and chipits.

Bake at 350 for 6 or 7 minutes.

BBQ Potato Skins

Thanks to my friend Claudette for sharing this tasty recipe. Not sure if it's more of an appetizer or an entree, but regardless it's delicious!

BBQ Potato Skins

Slice potatoes into rounds, 1/4 inch thick. Enough to fill a greased cookie sheet. Brush with oil and bake for 20 minutes at 450. Then slather with BBQ sauce (we like bullseye) and layer with chopped green onions, bacon bits and shredded cheese. Bake another 3-5 minutes to melt the cheese. Serve with sour cream. Absolutely delicious!!!

BBQ Pork/Beef

This is one of my favorite recipes. Makes excellent sandwiches, served cold or hot. One of my favorites to bring to the field served on a bun with coleslaw on the side.

BBQ Pork/Beef

2 1/2 lb pork or beef roast (cooked til tender in slow cooker)

Bring to boil on stove:

1/2 cup water
2 tsp chicken oxo
1/2 tsp onion powder
1/2 cup ketchup
2 1/2 tbsp vinegar
1 1/2 tsp worchestershire sauce
2 1/2 tbsp brown sugar
1 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp cayenne pepper

Shred roast with a fork (just pull apart into small strips). Put back in slow cooker with sauce. Heat through.

I often do a double recipe of sauce - I like it saucy!

I like to cook the roast in the slow cooker overnight, which allows for time for it to cool a bit so it's easier to handle when you're shredding it. That way you can make sure it's cooked well enough to easily shred and you'll have it done in plenty of time for supper.

Apple Dip

It's hard to know what to call this dip. An appetizer? A dessert? It's on the sweet side - and so tasty.

Apple Dip

1 block cream cheese (250g)
3/4 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
1 tsp vanilla

Mix together. Put in fridge for an hour. Serve with apples.
(Granny Smith seem to be the best with this!)

And yes, the apples cancel out the cream cheese. ;)