Sun’s shining brightly & it’s 51 degrees F. The weather is predicted to get up to the 70’s by Wednesday – YAY! Indian Summer here we come! (LOVE looking forward to even one day of Indian Summer – it’s like an extra little present just before your birthday or something -).
Last post I mentioned I was going to make some potato soup and one of you requested the recipe, so here goes:
1/2 lb. bacon, cut into small
1 C. (2 medium) chopped onions
2 C. (2 medium) chopped potatoes
1 C. water
1 tsp. salt
1/8 tsp. pepper
1 (10 3/4 oz) can cream of chicken soup
1 C. sour cream
1 1/2 C. milk
In 3 qt. saucepan cook bacon over
medium heat until browned; add
onions & cook 2-3 minutes; drain.
Add potatoes, water, salt/pepper &
continue cooking until potatoes are
tender (15-20 minutes). Reduce
heat to Low; stir in soup, sour cream
& milk. Continue cooking, stirring
occasionally, until heated through
3-5 minutes. Serves 6 (1 C. servings)
(recipe: Land ‘O Lakes Country
Heritage Cookbook, 1984)
I have made this recipe for many, many years – sometimes I use chopped up, cooked ham in place of the bacon. Usually I just ‘eye-ball’ the potatoes, using up whatever I have on hand. Sometimes I mix in some cream cheese (until it melts) just to add a little richness, sometimes I toss in some Worcestershire sauce and horseradish (I like the zip) – this is a very forgiving recipe.
Carrot Poke Cake
1 box carrot cake mix (baked/
1 (14 oz) can sweetened cond. milk
1 (8 oz) tub Cool Whip, thawed
1 (10.6 oz) cool whip vanilla frosting
(or cream cheese flavor)
6 oz. (half tub) whipped cream cheese
1/2 C. caramel ice cream sauce
1 C. chopped pecans
Poke holes on top of baked cake. Pour
sweetened cond. milk over top trying
to get it into the holes as much as
possible. In large bowl use elec. mixer
to beat Cool Whip, frosting & whipped
cream cheese until smooth; spread over
top of cake. Pour caramel sauce on top
& sprinkle with chopped nuts. Refrigerate
at least 4 hours or overnight. Cut into
12 squares to serve.
Garlic Mustard Glazed
1 (8-9 lb) precooked spiral
cut ham, bone in
1 C. honey
1/2 C. Dijon mustard
3 T. Worcestershire sauce
1 T. minced garlic
1 tsp. garlic salt
Combine honey, Dijon mustard,
Worc. sauce & minced garlic in
a blender – pulse until smooth.
Reserve 1/2 C. to pour on top at
the end. Place ham, face down,
in crockpot & pour glaze on top.
Cook on Low 3-4 hours until
heated through. Pour reserved
glaze on top right before serving.
Cheesy Scalloped Potatoes
2 T. unsalted butter
1 medium onion, minced
2 cloves garlic, minced
1 T. chopped fresh thyme
1 1/4 tsp. salt
1/4 tsp. black pepper
2 1/2 lb. russet potatoes,
peeled/sliced 1/8″ thick
1 C. chicken broth
1 C. heavy cream
2 bay leaves
1 C. grated sharp Cheddar cheese
1/2 C. Parmesan cheese
Preheat oven 425 degrees F.
Melt butter in a large Dutch oven
over medium-high heat until the
foaming subsides. Add onion, cook
& stir occasionally until lightly browned
& soft (about 4 minutes). Add garlic,
thyme, salt/pepper – cook another 30
seconds. Add potatoes, chicken broth,
cream & bay leaves-bring to a simmer.
Cover, reduce heat to medium-low &
simmer 10 minutes (discard bay leaves).
Transfer mixture to greased 8″ X 8″
baking dish; press into an even layer &
sprinkle top with cheese. Bake 16 minutes
until cream is bubbling around edges &
top is golden brown. Let cool 10 minutes
before serving. Serves 6-8
Chicken Veggie Stir Fry
4 chicken breasts cut into
2 inch cubes
3/4 C. flour
1/4 tsp. salt
2 T. olive oil
5 large carrots, chopped
1 onion, chopped
2 bell peppers, chopped
6 stalks celery, chopped
3/4 C. orange juice
1/4 C. soy sauce
1/2 tsp. ginger
2 tsp. rice vinegar
1/2 C. brown sugar
1/2 tsp. sesame oil
pinch red pepper flakes
2 T. corn starch
1 C. chicken broth
cooked rice for 6 people
Combine flour & salt in small bowl.
Toss pieces of chicken in mixture until
well coated. Heat large skillet & add 1 T.
oil; place chicken pieces in oil & cook
until golden brown on all sides, about
10 minutes. Remove chicken from oil
when cooked. Add 1 more T. oil to skillet
& cook veggies over medium-high heat
until crisp-tender, about 10 minutes.
Place all sauce ingredients in medium
saucepan, stir well & bring to boil. It
should thicken up. When veggies are
cooked, add thickened sauce & chicken
to pan; stir well & serve over a bed of
cooked rice. Serves 6
Creamy Garlic Salsa Dip
1 (1 oz) pkg. Savory Herb
with Garlic soup mix
(Knorr or Lipton)
1 (16 oz) tub sour cream
1/2 C. chunky salsa
crackers or fresh cut
veggies for dippers
In medium bowl combine
all ingredients. Chill a
minimum of 2 hours before
serving. Makes 2 1/2 C.
Crockpot Cherry Cobbler
2 (15 oz, ea) cans cherry pie filling
2/3 C. Bisquick baking mix
1Â 1/3 C. old fashioned oats,
1 C. brown sugar, packed
Vanilla ice cream – topping;
Spray insides of crockpot with
nonstick spray. Spread pie filling
evenly on bottom of crockpot.
Mix Bisquick, oats & brown sugar;
sprinkle evenly on top of filling.
Cover & cook on Low 5-6 hours.
To crisp up the top:
Remove lid for last 30 minutes
of cooking time.
Serve warm with ice cream.
Since it’s such a beautiful day, think
I’m going to go finish knitting spa
cloth #3, then maybe take a wee
nap before choir practice at 4:45 p.m.
Have a GREAT DAY!