Baked Potato Soup

When it's cold outside, I love a nice warm bowl of delicious soup. This is one I make often for my family, and it's very good! Enjoy!!


Baked Potato Soup

3-4 baked potatoes
2 TBSP butter or margarine
1 C yellow onion (chopped finely)
½ C celery (chopped finely)
1 tsp. basil
1 tsp granulated garlic
1 ½ quarts chicken stock
1 TBSP chicken flavored bouillon
½ C flour
¼ C melted butter or margarine
2 C heavy cream or half & half
½ tsp salt
¼ tsp pepper


Bake potatoes and set aside in fridge to cool.

Melt ¼ C butter or margarine over heat and stir in flour. Stir and cook for 30 seconds. This is the roux.

Heat 2 TBSP butter or margarine in sauce pot and sauté onions and celery until soft. Add chicken stock, basil, garlic, and chicken base. Bring to a boil.

With a wire whisk, whip the roux mix into liquid until it thickens. Turn down heat. Slowly add the cream while whisking. Peel potatoes and dice into 1/2” cubes, add to soup. Add the salt and pepper. Simmer 5-10 minutes.

Garnish with grated cheddar cheese, bacon bits, and chopped green onions.

Now this IS exciting

This is my best batch yet! They aren't as good as these, but I'm learning.

Coconut Cream Pie

Today I am participating in a very yummy carnival at Bake at 350.

This month's theme is pie, and I made my mom's coconut cream pie. After you get the recipe here and see how delicious it is ('cause I made one yesterday and took a picture!), go to Bake at 350 and check out all the other great pie recipes there this month.

Coconut Cream Pie

2/3 C sugar
1/3 C flour
2 C Evaporated milk
3 Egg yolks (you will need the whites for the meringue)
2 TBSP butter

Cook all of these ingredients until it makes a thick custard. Remove from heat and add 1 tsp. vanilla and 1/2 bag of coconut. Pour mixture into baked pie crust.

Beat 3 egg whites in mixer, gradually adding 6 TBSP sugar, until stiff peaks form.

Add meringue to top of pie and sprinkle coconut on meringue. Place in oven under broiler to brown the coconut and meringue. Keep an eye on it because it will brown really quickly.

Enjoy!

Mozzarella Sticks

My youngest son does not like to eat vegetables of any kind, so I have to hide them in his food.

I hide pureed, steamed spinach or organic green beans in organic chocolate pudding. I hide organic pureed carrots in macaroni and cheese.

I even hide organic sweet potatoes in homemade waffles.

After I got my Deceptively Delicious Cookbook (which I LOVE), I decided to try the recipe for Mozzarella Sticks.

The catch is that they are made with cauliflower puree.

I honestly didn't think my boy would eat them, but thankfully, he loves them!

I do have to modify the recipe some, though, because if he sees any dark pieces of anything in the "batter", he won't eat them.

"I don't like grains" he tells me.

I fixed that problem, and here's the recipe. Enjoy!

1 C whole-wheat breadcrumbs*
1 TBSP flax seed meal
1 TBSP sesame seeds (optional)
1 C shredded part-skim mozzarella
1/2 C cauliflower puree
1 TBSP cornstarch
Nonstick cooking spray
1 TBSP olive oil
1/4 tsp salt

In a bowl, toss the breadcrumbs with the flax seed meal and sesame seeds.

In a second large bowl, stir together the mozzarella, cauliflower puree, and cornstarch until well combined. Shape into eight 2x1/2-inch logs. Gently roll each log in the breadcrumbs, then wrap in aluminum foil or waxed paper and freeze for 20 minutes.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil. Arrange the mozzarella sticks in the pain in a single layer, being careful not to crowd them. Cook for 3 to 4 minutes, turning occasionally, until the crumb coating begins to brown. Sprinkle with salt and serve with ketchup.

*I make my own cornflake crumbs for these instead. I bought a huge bag of organic, gluten-free cornflakes and ground them in the coffee grinder. They work perfectly!

Delicious cake recipe

Besides sending food home with my husband, his patients have often also sent recipes. I was told this one was really good, so I tried it out.

I'm not sure why it's called this, but don't worry about the name. It is so moist and delicious, you will absolutely love it!

Gone Again Cake

1 box yellow cake mix
1 can coconut pecan frosting
4 eggs
1/2 C oil
1 C water

Mix together and bake at 350 for 50 minutes.

Yes, you put the frosting IN the cake, not on top. I promise you won't think it's weird when you're eating it.

Originally posted April 2009 @ Mom in Transition

Green Bean Salad Recipe

The recipe is from my mother-in-law and is a staple at every family gathering. When I make it to take somewhere, people are always asking for the recipe. It's a light dish and is very, very yummy.

Enjoy!

2 can French Style Green Beans
1 can tiny English Peas
1 can Shoepeg Corn
Purple Onion (can use any style), diced
1 jar diced pimentoes (lg.)
3-4 stalks celery, chopped
Small bell pepper, diced

Drain the canned vegetables & pimento in a colander while getting marinade together.

Sauce to marinade:

3/4 c. sugar
1/4 c. vinegar
1/4 c. oil (any oil except olive oil will be fine)
1/4 c. Italian dressing
1 Tbsp water
1 tsp. salt

Heat together and pour over the canned and diced veggies. Marinate overnight or several hours. It gets better the longer it sits.