My friend Leslie posted this on her blog today. What a great idea!!
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Calling All Christmas Card Senders Near And Far...
One of my Facebook friends from high school just posted this on her status update:
(From her SIL).... I work with special needs 1st-5th graders. The kids would love to get Christmas cards from all around the United States. This will teach them about geography, friendship as well as, how awesome it feels to get a piece of mail. You can mail ...cards to: T.E. Baxter 1050 Park Place Blvd. Midlothian, TX 76065 C/O CBI Class. THANK YOU !!!
If any of you have a moment, would you please send a Christmas card to these special little kids? Wouldn't it be awesome to flood the school with cards that are specifically addressed to the CBI class? You know... the class that probably always gets left out. Let's let everyone know that kids with special needs are precisely that... SPECIAL!
Thank you so much!!!
Thursday, December 10, 2009
Wednesday, December 2, 2009
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.
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.
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