recipes

Loaded Baked Potato Soup (serves 4, 1 cup each)

2 medium baking potatoes, unpeeled
1 can (14-1/2 oz) chicken broth
1 cup milk
3 slices bacon (or used bacon bits)
3/4 cup shredded cheese, divided
1/4 cup sour cream

microwave potatoes until done, cut into chunks, lightly mash
combine potatoes, broth & milk in small sauce pan and bring to a boil (stir to keep milk from scorching)

add half the bacon, and half the cheese to soup, stir

pour into bowls and top with remaining bacon, cheese and sour cream

BUT, I did play with the recipe and now do this:

for 4 servings, wash, cut and boil 4 yukon gold potatoes (you can use any, I just like the mealiness of the gold potatoes)
when cooked thoroughly, toss in blender (or food processor) along with 1 can of chicken broth, 1 can (14 oz) of evaporated milk, and blend.
Pour back in pan and add salt and pepper, 1/2 cup shredded cheese, heat and stir until melted.

serve in bowls with bacon topping and additional cheese.

AND when I want to turn this into potato-chili soup, I add 1 cup of chili into the blender before returning to the pot, adding more milk or chicken stock as needed for desired consistency.

now that looks yummy

I will be back later to add mine.. they aren't on my laptop

Man, I don't usually like soup, but that looks good! I may have to try it. It'll have to be later in the week cause I don't have any bacon left. There were about five slices left over when Scott and the kids left... and they were just sitting there looking lonely. And I never fix bacon because I know I'll eat way too much if I do.

thebigscott wrote:Man, I don't usually like soup, but that looks good! I may have to try it. It'll have to be later in the week cause I don't have any bacon left. There were about five slices left over when Scott and the kids left... and they were just sitting there looking lonely. And I never fix bacon because I know I'll eat way too much if I do.

I should have said bacon is optional. When I was without back teeth, bacon wasn't a choice for me... it's just comes with the "loaded baked potato" idea.

And as for me, the ONLY soups I like are soups you eat with a spoon... to me, soups aren't meant to be chewed, i.e. veggie soup, chicken soup, minestroni... soups need to be pureed or creamed before I'll eat them... but that doesn't include cream of brocolli, asparagus, or anthing else that stars with a veggeta ble name

I don't cook much, but this is one I can do. Super easy and very yummy.

1/2 pound of pork sausage. I usually get sage but any variety will do.
1 package of fat free cream cheese
1 cup parmesan cheese
2 to 3 cups milk (depends on how thick you want it)
Italian seasonings
pasta

Brown the sausage then drain it, rinse it off with a little tap water and drain it again. (It actually tastes better if it's less greasy in this dish. I'm not just being healthy)

In the skillet, add the milk and the fat free cream cheese and keep stirring it on medium until the cheese melts. Add the seasonings as if it were reguladr spagetti sauce, then add the parmesan.

Serve over spagetti or fettucini

Served with a salad, it feeds a family of four, or maybe just a very hungry teenager.

Be warned... if you put leftovers in the fridge, they harden up and look bad, but will melt and be as good as new when heated.

Oops, I forgot to say that it tastes better with the fat free cream cheese than with 1/3 fat. I think if you used real cream cheese it might kill you.

thebigscott wrote:I don't cook much, but this is one I can do. Super easy and very yummy.

1/2 pound of pork sausage. I usually get sage but any variety will do.
1 package of fat free cream cheese
1 cup parmesan cheese
2 to 3 cups milk (depends on how thick you want it)
Italian seasonings
pasta

Brown the sausage then drain it, rinse it off with a little tap water and drain it again. (It actually tastes better if it's less greasy in this dish. I'm not just being healthy)

In the skillet, add the milk and the fat free cream cheese and keep stirring it on medium until the cheese melts. Add the seasonings as if it were reguladr spagetti sauce, then add the parmesan.

Serve over spagetti or fettucini

Served with a salad, it feeds a family of four, or maybe just a very hungry teenager.

Be warned... if you put leftovers in the fridge, they harden up and look bad, but will melt and be as good as new when heated.

I'm thinking as I read the ingredients, and the first instruction -- BISCUITS, sever it over biscuits. See, I was thinking biscuits and sausage gravy,a staple in our house... hey could be good!

[quote="bizzeedee
And as for me, the ONLY soups I like are soups you eat with a spoon... to me, soups aren't meant to be chewed, i.e. veggie soup, chicken soup, minestroni... soups need to be pureed or creamed before I'll eat them... but that doesn't include cream of brocolli, asparagus, or anthing else that stars with a veggeta ble name[/quote]

My only contridiction to this home rule is onion soup, which we had tonight, although it's eaten with a spoon, you still have to chew it. But what makes it great, Chuck takes store bought croutons, places them in a small pile, covers with shredded swiss, and toasts them in the toaster over, then places one of those huge cheese croutons in the bowl and puts the hot onion soup on top. Yumm-o !

bizzeedee wrote:I'm thinking as I read the ingredients, and the first instruction -- BISCUITS, sever it over biscuits. See, I was thinking biscuits and sausage gravy,a staple in our house... hey could be good!

Scott eats it over anything. I'm pretty sure he's had it on biscuits. But it's less like gravy and more like a sausage alfredo sauce. Very fast and easy, too, which is why I know how to cook it.

thebigscott wrote:

bizzeedee wrote:I'm thinking as I read the ingredients, and the first instruction -- BISCUITS, sever it over biscuits. See, I was thinking biscuits and sausage gravy,a staple in our house... hey could be good!

Scott eats it over anything. I'm pretty sure he's had it on biscuits. But it's less like gravy and more like a sausage alfredo sauce. Very fast and easy, too, which is why I know how to cook it.

Hey, we live in KY, still would taste good on biscuits!

Oh thank you Kath... being a bread person, both those recipes sound great. Your soda bread is similiar to the one I used tonight (which by the way,turned out great), but I don't always have whole wheat flour where your's calls for plain flour, plus the addition of baking powder. Might make it a little ligher. Mine was very heavy, but good.

listen.. I do use whatever flour I have in the house... lol

thatrecipe is optimum
but you know how it is...



I also make a lot of scones...

Mmmm. We need a drooling emoticon.

I want a scones recipe, too.

thebigscott wrote:Mmmm. We need a drooling emoticon.

I want a scones recipe, too.

same as the soda bread, just roll it and cut into squares or triangles.

Kath, quick question on your bread recipes...

Which one will my husband like better? LOL



I want to have some fresh bread made for him when he gets home tomorrow.

thebutlerdidit wrote:Kath, quick question on your bread recipes...

Which one will my husband like better?

I'm thinking beer, maybe with the cheese and bacon, too.

Dare I say Beer bread? You will too.. it takes five tiny minutes to throw together


it makes a great, dense bread that I like to serve with sharp cheese.. Dubliner or extra shrp cheddar

Beer Bread it is! And thanks for posting those tried-and-trues. Love them!

Wow, everything sounds so good! I'll have to find post some of my nice and easy recipes when I'm a little more awake.

Dee


hoping to try your recipe this weekend..

I have been feeling too miserable to attempt to cook..
still am, frankly but it is time to move on..

It looks so yummy~

Thanks for posting these! I'm going to try all of them. I graduated college about a year and a half ago and am still learning in the kitchen. SO if I end up asking some "stupid" questions, you'll have to excuse me

no such thing as a stupid question!

these are all simple.. the soup looks yummy, doesn't it?

Since so many were having teeth issues and wanted potato soup, thought I would post mine too. Now it isn't so much a recipe as a method though. I cut up potatoes, onion and celery (what ever amount you want). Add some salt and pepper to the pot. Barely cover with water and cook until the potatoes get a bit mushy. Pour off a bit of the water then, but make sure not to lose any mush. Add milk and butter to the pot and any other seasoning you might like. That is it, easy peasy.