Baked Potato Soup

Best ever Potato soup

Ingredients
4 medium potatoes (4 cups chopped) *more if you like extra chunk in your soup*
3 Tbsp. Butter
1 C. Diced onion
2 Tbsp. Flour
4 C. Chicken stock
2 C. Water
1/4 C. Cornstarch
1 ½ C. Instant mashed potatoes
1 tsp. Salt
3/4 tsp. Pepper
½ tsp. Basil
1/8 tsp. Thyme
1 C. Half & Half

Garnish, optional
½ C. Shredded cheddar cheese
1/4 C. Crumbled cooked bacon
2 green onions

Directions
Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked, remove and let cool. *Tip* This can be done ahead to save time.

In a large pot melt butter and saute’ onions until light brown. Add the flour to the onions and stir to make a roux.

Add stock, water, cornstarch, mashed potato flakes, and spices to pot and bring to a boil. Reduce heat and simmer for 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skins. Chop baked potatoes to make chunks about ½ inch in size.

Add potato and half & half to saucepan, bring soup back to a boil. Reduce heat and simmer soup for another 15 minutes or until desired thickness.

Serve with choice of garnish condiments.

3 Things Pumpkin Cookies

One Box Spice Cake Mix
One 15oz can pumpkin
One Bag Chocolate Chips


Preheat oven to temp. on the cake mix (about 350)
Mix 3 things in med. bowl
Use spoon to put desired amount on cookie sheet
Bake about 10-15 minutes.
That's it. No Eggs, No Oil, No Fuss!

Chicken Cordon Bleu

Ingredients
4 chicken breasts
4 slices swiss cheese
4 slices ham
3 tablespoons flour
1 teaspoon paprika
4 tablespoons butter
1/2 cup chicken broth
1 chicken bouillon cube
1 tablespoon cornstarch
1 cup whipping cream

Directions
1 Pound chicken breasts.
2 Place a cheese and ham slice on each breast within 1/2 in. of edge.
3 Fold edges of chicken over filling and secure with tooth picks.
4 Mix flour and paprika and coat chicken.
5 Heat butter in skillet and cook chicken until browned on all sides.
6 Add broth and bouillon.
7 Reduce heat to low, cover and simmer 30 minutes.
8 Remove tooth picks and transfer breasts to warm platter.
9 Blend cornstarch with cream and whisk slowly into skillet.
10 Cook, stirring until thickened and pour over chicken.

Serve over rice.

Homeade Oreos

(picture from someone else)

I think most people have this recipe but it's a family favorite, so in case you don't, you'll want it! Very easy recipe!

Cookie
1 box Devils Food Cake Mix
3/4 cup shortening
2 eggs

Mix well and roll into balls and bake for 8 - 10 minutes at 350. Let cool completely before trying to add frosting or else the frosting will just melt out!

(I usually use cream cheese frosting from betty crocker) OR you can make your own.

Frosting
1 8oz cream cheese softened
1 stick butter softened
3-3 1/2 cups powdered sugar
1 tsp vanilla

Food coloring (optional of course)

Mix cream cheese and butter together. Add in powdered sugar until you get desired consistency.

Match up 2 cookies that are the same size. Add some frosting in the middle.

All done and SO good!

Pumpkin Cookies

I made these the other day and they were a hit. You know it's a good sign when people ask for the recipe!

1/2 c sugar
1/2 c brown sugar
1 c butter, softened
1 c pumpkin
1 tsp vanilla
1 egg
2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
3/4 nuts(optional)

Preheat oven to 350. Combine sugar and butter. Add pumpkin,vanilla, and egg. Add flour, baking powder+soda, and spices. Add nuts. Spoon Tablesoon portions on a ungreased cookie sheet. Cook for 12 minutes. Enjoy!

Aztec Tortilla Soup

Here's one of my favorite soup recipes.

Aztec Tortilla Soup (Courtesy of my Aunt Marie)

3 TB EVOO
1/2 med onion chopped
1 clove garlic minced
45 oz chicken broth
1 medium butternut squash cubed in edible size
10 oz frozen corn

Toppings:
1 avocado cut-up, sunflower seeds, monterey jack or mozzarella cheese, tortilla chips.

In pot or oversized skillet, place EVOO. Add onion and garlic until soft. Add broth and squash. Bring to a boil;cover and simmer until squash is tender(15 minutes). Add corn and cook for 5 min more. Divide soup in bowls and add toppings. Yummy!

Quick Sweet Cucumber Pickles

What a fun find this was. I had forgotten it was in my recipe box. This is my husband's Grandma's recipe and they are yummy! She has been gone several years now so I am thankful to have this. : )

Lemonade Chicken

4 boneless, skinless chicken breasts

6 oz frozen lemonade, thawed (1/2 can concentrate)

3 tablespoons brown sugar

1 tablespoon vinegar

1/4 cup ketchup

Place chicken in greased slow cooker (I usually use only 2 chicken breast, but still the same amount of everything else.)  Stir lemonade concentrate, brown sugar, vinegar, and ketchup together.  Mix well.  Pour over chicken.  Cover and cook on high heat 3-4 hours or on low heat 6-8 hours.  A half hour before done, use two forks and shred the chicken.  Add more water to make more juice or to make the juice not so sour.  Cook for 15- 30 minutes more and serve over rice.