Baked Potato Soup

This is one of our favorite soups. Need it on a day like today - we are in the middle of a blizzard!

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INGREDIENTS:
4-1/2 baking potatoes
1/3 cup butter
1/3 cup all-purpose flour
3 cups whole milk
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup bacon bits, divided
2 green onions, chopped
5 ounces shredded Cheddar cheese
1/2 (8 ounce) container sour cream
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DIRECTIONS:
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Linda in Colorado Springs

Crockpot Bacon Cheese Potatoes

Serves: 6
Ingredients
¼ pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
1 small onion, thinly sliced
6 – 8 red potatoes, quartered (thinly sliced if using regular potatoes or if you use a new potato then halve)

½ pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
butter
Green Onions (optional)

Instructions
Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes.
Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with (real) butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil.
Cover and cook on low for 4-6 hours.

Notes
Do not use as much onion if using green onions. I only used a ½ an onion.

Linda in Colorado Springs

Yams/Sweet potato Casserole

(Adjust recipe for the amount of yams you have)

3 large cans of Yams-drained

1/2 cup raisins

1/2 cup pecans - chopped

Mix these in a baking pan

Sprinkle a little bit of brown sugar over the top according to personal taste of sweetness.

Melt 1/2 cup butter in 3/4 cup water. Pour over yam mixture.

Bake in 350 degree oven until water is absorbed and heated through.

This is sweet and I realize not all people enjoy that, but for people who do, maybe you will enjoy.

Retha

Noelle’s Baked Potato Soup

4 baking potatoes
1/3 cup butter
1/3 cup flour
3 cups milk
¾ tsp salt
¼ cup cooked, crumbled bacon
2 green onions, chopped
cheddar cheese
1-8 ounce sour cream

Microwave potatoes, then scoop out flesh. In large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, stirring constantly until thickened. Stir in potatoes, bacon, salt and most of the cheese. Cook until heated. Stir in sour cream and heat through. Serve with more bacon, cheese and onions.

Linda

Tomato Soup Spice Cake

4 C unsifted flour
1 ½ tsp. baking soda
2 tsp. ground cloves
½ tsp. nutmeg
½ tsp. cinnamon
1 C butter or marg.
1 lb. light brown sugar
2 eggs
1 can tomato soup, undiluted
2 C chopped walnuts
1 C dark raisins
cream cheese frosting

1. Preheat oven 350. Grease 13x9x2 baking pan.
2. Sift flour with cinnamon, soda, cloves, & nutmeg. Set aside.
3. In a large bowl at high speed, beat 1 C butter until light. Gradually beat in brown sugar. Add eggs and beat until fluffy.
4. Combine soup with enough water to measure 2 cups. Mix well.
5. At low speed add flour mixture (in quarters) to sugar mixture, alternately with soup mixture (in thirds) beginning and ending with flour mixture. Beat just until combined.
6. Fold in nuts and raisins. Turn into prepared pan.
7. Bake 55 – 60 min. till tester comes out clean.
8. Cool in pan on wire rack for 30 min. Turn out of pan. Let cool. Frost with cream cheese frosting.

by: dorothy

Old-Fashioned Oatmeal Cookies

1 c. raisins 
1 c. water 
Cook raisins and water 15 minutes. Drain & reserve 1/2 c liquid. 

3/4 c. shortening (1/4 c. oleo, 1/2 c. Crisco) 
1 1/2 c. sugar 
1/2 tsp baking powder 
2 eggs 1 tsp. cinnamon 
1 tsp. vanilla 2 c. oatmeal 
2 1/2 c. flour, sifted 1/2 c. nuts 
1 tsp soda 1/2 tsp cloves 

Mix first 4 ingredients. Stir in liquid. Blend in remaining ingredients. Add nuts & raisins. Bake at 375 for 10-12 minutes. Makes 80-90 cookies.

by: Rescue

Lunar Rhubarb Cake

Cream together:
½ cup butter
1 ½ cup sugar

Beat in:
1 egg
1 tsp vanilla

Sift together:
2 cups flour
1 tsp soda
½ tsp salt

Add sifted ingredients alternately with:
1 cup milk or cream & 1 Tbsp vinegar

Mix cake batter & add:

2 cups chopped rhubarb
Tossed with 1 tbsp flour.

Pour into greased 9x13 pan. Sprinkle with topping.

Topping:
¼ cup butter
2 tsp cinnamon

1 cup brown sugar

Bake 45 min @ 350. 

Fresh Strawberry Pie

Makes” 9 inch pie
6 cups fresh strawberries
1 cup sugar
3 Tablespoons cornstarch
½ cup cold water
Red food coloring
1 – 3oz package cream cheese softened

1 9 inch pie shell

Whipped cream for topping

Bake and cool a 9 inch pie shell

Mash enough strawberries to equal 1 cup.

In a saucepan mix sugar and cornstarch together, and add berries, water, and food coloring. Bring to a boil and cook for 1 minute. Cool

Spread cream cheese on cooled pie crust. Arrange whole berries on top of cream cheese.

Pour cooled berry, sugar mixture over top of whole berries in pie shell.

Top with whipped cream as desired, just before serving.
Note:
6 cups for fresh raspberries may be substituted for strawberries
Or
5 cups fresh peaches may be substituted for strawberries. Food coloring choice is up to you.


Reva in Sacramento

Banana Sour Cream Bundt Cake

I found the BEST recipe online for this cake, and used up my 4 overripe bananas this morning. The cake is soooo good, not heavy, VERY moist and so good. Here is the recipe:
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)
1 cup sour cream
Preheat the oven to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan.
In a large bowl, mix the flour, baking soda and salt together.
Working with a stand mixer( I used a hand mixer with regular beaters) fitted with a paddle attachment, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low, and mix in the bananas.
Mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes – if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
Enjoy. I am having a piece for dessert with whipped cream and some coffee.


by: Nikki

Baked Chicken

1 10-piece package of boneless, skinless chicken tenderloins
a couple of dollops of mayonnaise
a few squirts of Worcestershire sauce
about 1/2 cup of Italian bread crumbs

Preheat oven to 375 degrees F.
Mix the mayo and Worcestershire sauce together until it's smooth.

Paint both sides of the tenderloins with the mixture and then coat with the bread crums, in a plastic baggie.

Line the baking dish with foil

Cook for 25-30 minutes.

Cleanup is very easy, too.

Enjoy!

Debbie

Wake-up Breakfast Casserole

Serves 8
Cook Time: 6-7 hours
1 pound kielbasa or smoked sausage, diced
1 cup chopped onion
1 cup chopped red bell pepper
1 package (20 ounces) refrigerated Southwestern- style hash brown potatoes
10 large eggs
1 cup milk
1 cup shredded Monterrey Jack or sharp Cheddar Cheese.
Coat 4 ½ quart crock-pot with non stick cooking spray. Heat large skillet over medium-high heat until hot. Add sausage and onion. Cook and stir until sausage is brown. Drain and discard excess fat. Stir in Bell pepper.
Place 1/3 of potatoes in slow cooker. Top with ½ of the sausage mixture. Repeat layers. Spread remaining 1/3 of potatoes evenly on top.

Whisk eggs and milk in medium bowl. Pour evenly over potatoes. Cover; cook on low 6 – 7 hours.
Turn off slow cooker. Sprinkle on cheese and let stand for 10 minutes or until cheese melts.
Note: I usually had a can of diced green chilies to this – only because we like just a little spice.
I also like to serve salsa on the side.

Reva in Sacramento

Chocolate –Stuffed Slow Cooker French Toast

Serves 6
Cook Time: 3 hours (High)
6 slices ¾ inch thick day-old challah bread
½ cup semisweet chocolate chips divided
6 eggs
3 cups half and half
2/3 cup sugar
1 teaspoon vanilla
¼ teaspoon salt
Powdered sugar or warm maple syrup
Fresh Fruit – optional

Generously butter 2 ½ quart baking dish that fits inside a 6 quart crock-pot. Arranged two bread slices in bottom of dish. Sprinkle with ¼ cup chocolate chips. Add 2 more bread slices. Sprinkle with remaining ¼ cup chocolate chips. Top with remaining 2 bread slices.
Beat eggs in large bowl. Stir in half and half, sugar, vanilla and salt. Pour over bread. Press lightly. Set aside 10 minutes or until bread has absorbed liquid. Cover dish with a buttered foil, butter side down.

Fill slow cooker with 1 inch of hot water. Add baking dish. Cover crock pot and cook on high for 3 hours or until set, Serve with powdered sugar. Garnish with fresh fruit.
Note: Challah bread is usually braided. If you use a brioche or another rich egg bread, slice bread to fit baking dish.


Reva in Sacramento

Cinnamon Breakfast Bread Pudding

Serves 6 Prep Time: 15 Cook Time: 4-5 Hours
Vegetable cooking spray
1 loaf (16 oz) Raisin Cinnamon Bread cut in cubes
4 eggs
3 ½ cups milk
1 cup plus 1 Tablespoon packed brown sugar
1 Tablespoon vanilla extract
¾ teaspoon cinnamon
Maple –flavored syrup

Spray inside of a 4-6 quart slow cooker with cooking spray.
Place cubed bread in cooker.
In a small bowl, combine 1 tablespoon brown sugar and ½ teaspoon cinnamon – set aside
In a large bowl. beat remaining ingredients with a fork.
Pour egg mixture over bread cubes, stirring to cover all the bread. Sprinkle the brown sugar cinnamon mixture on top
Cover an cook on low for 4-5 hours or until set. Serve with warm maple syrup

I use to make this often for our small group at work.

Reva in Sacramento

Breakfast Pizza

Scatter frozen hash browns to cover the bottom of a 9" pie pan. Sprinkle with shredded cheese. (I use Colby-Jack). Add a layer of browned breakfast sausage. (I usually use 1/2 lb of sausage and save the other half for another day!) Now crack 5 eggs into a bowl and add salt (about 1/2 tsp?) and pepper and a little milk or cream. Mix them well and pour them over your other ingredients in the pie plate. Make sure everything in the plate is covered with egg mixture and sprinkle with parmesan cheese if desired. Bake at 350 for 25 to 30 minutes or until a knife comes out clean when poked in the center. ENJOY! If you make this in a 7 x 11 pan you'll want to add an egg or two. : ) by: Tricia

Fiesta Brunch Casserole

8 slices bread (white is boring, use potato or corn flour bread), cubed ½ cup butter melted shredded cheddar cheese (about 4 cups) 1 4 oz. can green chiles 8 slices ham or Canadian bacon, diced 6 eggs 1 ½ cups milk ½ cup half & half salt, pepper, dry mustard, cayenne pepper, garlic powder Cube bread, put in casserole dish, pour melted butter over it. Put meat, cheese and green chilis on top. Mix remaining ingredients and pour over top. Let sit over night. Take out of refrigerator as soon as you get up. Bake at 325o for 45 minutes (or longer). Let sit 15 minutes before serving. by: Smiley1965

Cranberry Scones

Prep Time: 20 Min Cook Time: 20 Min
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup butter, chilled and diced
1 cup fresh cranberries, roughly chopped
1/3 cup white sugar
1 grated zest of one orange
1/2 cup chopped walnuts
3/4 cup half-and-half cream
1 egg

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
3. In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
4. In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
5. Bake in preheated oven until golden brown, about 20 minutes.
NOTES:
This is a PERFECT recipe. Don't be confused by the instructions to knead the batter. I think the author just means to mix the berries and nuts well. Instead, I dropped rounded spoonfuls on a baking sheet and baked at 375 for 20 minutes as instructed. These scones couldn't have been any better from a New York City bakery! I've made three batches of this recipe in one week and everyone who has tried one has raved (and everyone thinks they must be so hard to make! I've got them fooled!) I use the Craisins found next to raisins and leave out the sugar and orange. For variation, I've substituted chocolate chips and walnuts. DELICIOUS and PERFECT every time!!!
This was so good. I used dried cranberries instead of fresh, delicious. I also used sliced almonds instead of walnuts. Instead of half and half, I used one cup of vanilla yogurt and 1/4 cup of skim milk. I dropped tablespoonfuls and it made 15. They baked in 17 minutes. They were fast and easy. I can't wait to try it again.
I also drizzled an orange glaze over them when slightly cooled
I loved this recipe!! I used the new orange flavored craisins and they gave it a great flavor and I omitted the sugar as they were already sweetened. My husband who hates scones said that he liked these because they were not as dry and crumbly as others he has had.
This is so good! I didn't have half and half so I substituted 1/3 heavy cream and 2/3 buttermilk and it was perfect. I had to bake them a little longer (10 minutes) but I think that's because I used a stone instead of a sheet pan. Anyway, the texture was perfect. The dough was a little sticky, but I added 1/4 cup more flour and it made it more manageable (but still sticky enough!). YUM.
Reva in Sacramento

Meatloaf V

2 pounds ground chuck
1 pkg dried onion soup
2 eggs
1/4 cp heinz 57 sauce
Italian style bread crumbs
1/4 cp milk

Mix all together and place in baking dish. Bake on 350 for 40 minutes. Lift from juices to serve.

I also mix up Mustard, Ketchup, and brown sugar, equal parts. Pour on top the last 10 minutes of cooking.

by: crickett