Baked Potato Soup (yeah that one)

This recipe came from a newspaper clipping.  I made it for my family of 9 one winter afternoon.  They came home from church to hot soup and stuffed ham and cheese rolls.  We have good memories of this soup.  This is pure comfort!  

For the soup:

 4 c. chicken broth

4 c. milk

8 Tbsp. butter (if you don't use bacon grease)

3/4 c. flour

1 tsp. salt

3 bay leaves

1/2 tsp. white pepper ( I have left this out when I didn't have it in my cupboard and just used pepper)

4  large potatoes, I have used Russet or Yukon gold,  I bake these first and scoop out the flesh.

For toppings you will need:

 1/2 lb. to 1 lb. bacon, fried and crumbled, save the grease for later

 1 1/2 to 2 c. shredded cheddar, or colby/jack cheese or cheese to your liking

can also use chopped green onions 

Sour cream

To make the soup:

Heat chicken stock and milk in a large saucepan over medium-high heat to almost boiling.  Remove from heat and set aside.  Reduce heat to low .  In large soup pot, add bacon grease and butter to make 8 Tbsp. all together,  add flour stirring constantly for about 3 min. to cook flour and make a roux.  Gradually add milk mixture to roux pouring in a slow steady stream.  While stirring vigorously to blend and eliminate lumps.  Add bay leaves and pepper.  Add potatoes mash them until there is only small bites,  now add salt, and continue to simmer over low heat about 15-20 min. until soup thickens.  Lightly mash potatoes in soup and stir to blend well.  Pour soup in bowls and top with toppings.

Makes a little more than a quart of soup - for my family I one and a half this recipe.  

** Serve this with stuffed ham and cheese rolls and you will be in heaven!

Stuffed Ham and Cheese Rolls:

For 6 rolls:

Thaw 9 frozen rhodes rolls

Preheat oven to 375 degrees 

Take 1 1/2 rolls and spread them out, put one slice of honey ham and one slice of provolone cheese in the middle and bring edges up and seal completely.  Do that with the rest of them.  Put on greased or lined cookie sheet and let raise until double.  Bake for 12 to 15 minutes until golden brown.  Take out and spread melted butter on tops and sprinkle with garlic salt.  Serve with soup.  

Buttermilk Syrup by Oh Sweet Basil

 

Buttermilk Syrup

(if you want a syrup different from maple, this may be your new favorite!)

1/2 c. butter, unsalted

1 c. sugar

1 c. buttermilk

2 tsp. Vanilla

1 Tbsp. light corn syrup

1 tsp. baking soda

** In large saucepan (this will boil high) over medium heat, add butter, sugar, buttermilk, vanilla and corn syrup.

**Heat until all combined and bring to boil

** Quickly remove from heat and add baking soda, place back on heat, stirring constantly, it will grow large and try to boil over - if it starts to boil too  high to the top, take off heat and stir down.

** Stir another 30 seconds

Virginia's Monster Cookies

 (oh my goodness!  If you love oatmeal, you will love these!  Plus the peanut butter wow!  These came from my sister, Virginia.  I waited to make them not sure why, but glad I finally did! And no,  there isn't any flour in these which surprised me and the dough is sticky.)

2 c. sugar

2 c. brown sugar

2 sticks butter (1 c. )

6 eggs

3 c. peanut butter ( my sister uses the chunky)

2 Tbsp. vanilla

4 tsp. baking soda

9 c. Oats ( can use 1/2 quick oats and 1/2 old fashioned)

1 bag chocolate chips ( 2 c.)

1 1/2 - 2 c. M and M's

1 tsp. salt

* can add some coconut

**she says it makes 12 doz.  I would say more like 8 doz.

* Mix butter and sugars together until creamy, add vanilla and eggs, then add peanut butter and rest of ingredients.

* use cookie scoop  and put 15 cookies on tray

* preheat oven to 350 F. 

* bake 11 - 12 minutes.

* Enjoy!

Chocolate Caramels (by butterwithasideofbread)

 

I have been searching for a good Chocolate caramel recipe and this one fits the bill for now.  I think I would like it a little bit more chocolatey but it's pretty good!  

1 c. sugar

3/4 c. light corn syrup

2 oz. unsweetened chocolate (broken into small pieces

1 1/2 c. heavy whipping cream - divided

Line an 8x8 pan with foil and grease the foil with butter

In a large saucepan, bring sugar, corn syrup and chocolate to a boil over medium heat and stir until smooth

Add 1/2 c. cream and stir constantly until candy thermometer reads 234 F. degrees.  Add another 1/2 c. cream and return mixture to 234 degrees, stirring constantly.  Add the remaining 1/2 c. cream and cook until the temperature reaches 240 F. , Test candy (if you live in a high altitude, you may want to begin testing when the mixture reaches 234F) If the mixture dissolves in the water, you need to keep cooking until the temperature goes up 2 more degrees, then test again.  If mixture hardens when a small dollop is placed in ice cold water, then remove from heat and pour into prepared pan.

Immediately pour the mixture into pan and let stand until firm - about 5 hours or overnight

using the foil, lift the candy out of the pan.  Remove foil and cut into 1" squares.  Then wrap the candy in caramel wrap paper or wax paper. 

** you may find the temperature can be different for different altitudes, just keep testing to make sure its the right consistency.  If cooked too long, it will become too hard.  The higher the elevation, the lower the temperature will be when the candy is done.  

Winter Salad (from allrecipes)

 

This is the recipe our brother in law brings every Thanksgiving.  It is one of my favorites and uses winter fruits and the dressing makes it one of my favorite salads to eat

For the dressing:

1/2 c. sugar

1/2 c. lemon juice

1/2 tsp. salt

2 tsp. diced onion (can use minced)

1 tsp. Dijon mustard

2/3 c. oil

1 Tbsp. poppy seeds - Mix with blender or hand blender

For the Salad:

1 head romaine lettuce, torn into bite size pieces

4 oz. shredded swiss cheese

1 c. cashews

1/4 c. dried cranberries (Craisins)

1 apple, peeled cored and diced

1 pear, peeled cored and sliced 

Spinach and Cheese Stuffed Shells with Marinara Sauce

( I got this recipe from a magazine that came in my newspaper on Sundays - turned out to be a keeper!)

Marinara Sauce:

2 Tbsp. olive oil

1/2 yellow onion, chopped

3 garlic cloves, minced

1 (14 1/2 oz) can diced tomatoes

2 (14 1/2 oz) cans tomato sauce

2 beef bouillon cubes

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 Tbsp. chopped fresh parsley

2 tsp. sugar

1 tsp. coarse salt 

freshly ground pepper

Pasta:

1 (12 oz) box jumbo pasta shells, cooked and drained

2 Tbsp. olive oil

1 lb. fresh spinach

1/4 c. water

1 1/4 c. shredded mozzarella cheese

3 c. ricotta cheese

2 eggs, lightly beaten

2 garlic cloves, minced

1 c. freshly grated Parmesan cheese, divided

1/8 tsp. ground nutmeg

1/2 tsp. coarse salt

1/4 tsp. white pepper

1/4 c. minced fresh parsley.

** To prepare marinara sauce, heat olive oil in a large, heavy saucepan over medium heat.  Add onion and saute until translucent. Add garlic and saute 1 minute.  Add tomatoes, tomato sauce, bouillon cuts, basil, oregano, parsley and sugar.  Stir well.  simmer over low heat 30 minutes, stirring occasionally.  Add salt and pepper..  Makes about 6 cups.

**Preheat oven to 350F .  Toss cooked pasta with olive oil and set aside

**Combine spinach with water in a large saucepan over medium heat.  Simmer, covered, until spinach is wilted, 3 to 5 minutes.  Drain well and squeeze spinach to remove excess moisture.  Finely chop spinach.

**Combine mozzarella, ricotta, eggs, garlic, spinach, 1/2 c. Parmesan, nutmeg, salt and pepper in a large bowl.  Stir to blend.  Generously stuff pasta shells with cheese mixture.  Place shells in 2 (13x9) baking dishes and cover with marinara sauce.  Sprinkle evenly with remaining Parmesan cheese and parsley.

** Bake 25 to 30 minutes, until cheese is melted and sauce is hot and bubbly.  Let cool 5 to 10minutes before serving.  Serves 10.  

 

Cowley Lunchroom Sloppy Joes

 

(I was finally able to get this recipe! I craved this when I was pregnant and it seemed that I could never duplicate it.   It's from my school years in Cowley.  We had the best lunches and how blessed we were!  Everything was from scratch and simple recipes.  I'm so grateful that one of the lunch ladie's daughters was able to share this with my sister so I can re-create my memories)

1 lb. ground beef

1/4 c. chopped bell pepper

2 tsp. chopped onion

1 tsp. garlic powder 

**saute onion and bell pepper until translucent , then add ground beef and cook until the beef is done.

** Add

3/4 c. ketchup

2 tsp. mustard

(Can add 1/4 c. salsa) 

** Heat all ingredients together until warm .