Baked Potato Soup

Baked Potato Soup

3 TBS butter

1 cup finely chopped onion

2 TBS flour

1 (14.5 oz) can chicken broth

4 medium baking potatoes, peeled and cut into 1/2" cubes

1/2 tsp salt

1/2 tsp white pepper

1/4 tsp black pepper

1 tsp dried basil

dash Tabasco sauce

1/2 tsp garlic salt

1 cup half & half

Garnish with:

Grater Cheddar cheese

Sour cream

Crumbled bacon

Chopped green onions

Melt butter in a 2-quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white and black pepper, basil Tabasco and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half & half; heat through. Serve with garnishes. Serves 4, but doubles easily.

*This was one of the soups at Super Saturday, although it got a little overdone by the end of the event. I leave out the white pepper (because I don't have any) and the Tabasco sauce. Enjoy!

"Spaghettti" Squash

Ingredients:
1 large spaghetti squash, cut in half lengthwise, seeds removed
6 tablespoons olive oil
salt and pepper
1/2 cup romano or parmesan cheese, plus more for topping
1/4 pound chopped pancetta or bacon
1 to 1 1/2 pounds ground beef
2-4 carrots, peeled and cut into small pieces or shredded
1 medium onion, cut into small dices
3 cloves garlic, minced or finely chopped
1/4 cup tomato paste
1 cup beef stock or broth
chopped fresh basil and fresh parsely for topping (optional)
makes about 4 servings

Preparation:
Preheat oven to 400F.
1.Place the spaghetti squash halves, cut side up, onto a baking sheet. Drizzle with 2 tablespoons olive oil, salt, and pepper. Turn the squash over so they're cut side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use fork to loosen the squash strands up. Drizzle with 2 more tablespoons olive oil, pepper, and a sprinkle of cheese.
2. While the squash is roasting, place a large skillet over medium-high heat with about 2 tablespoons olive oil. Add the pancetta (or bacon) to the pan and cook until crispy, about 5 minutes. Add the ground beef to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion, and garlic to the pan and cook until the veggies are tender, about 5 minutes.
3. Season everything with salt and pepper, and add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the beef stock scraping the bottom for any bits that may be stuck, and cook sauce until thickened and slightly reduced, about 5 min.
4. Serve spaghetti squash with sauce over top and top with additional cheese, basil, and parsely (if desired). Enjoy!

Trish's Cream Cheese Chicken Soup


1 small onion
3 cups chicken broth
3 medium potatoes, peeled and cubed
Salt and pepper to taste
1-2 cups milk
3-4 Chicken breast cooked and cubed
1 Tbsp. butter
3 medium carrots, sliced
2 Tbsp. minced fresh parsley
1/4 cup flour
1 pkg. cream cheese

In a large pan, saute onions in butter. Add broth, carrots and potatoes. Bring to a boil; reduce heat; cover and simmer until vegetables are tender. Add chicken, parsley, salt and pepper; heat through. In a blender combine flour, milk, and cream cheese until smooth; add to the vegetable mixture. Bring to a boil; cook and stir 2 min. or until thick.

Recipe Exchange Night

Hey ladies!! We are going to be moving the dessert night to the church. Same time. Hope to see you all there!!

Skillet Chicken and Vegetables with Pasta

I threw this together the other night and it was super good and way easy.

Cooked chicken (however you like it. I used leftovers.)
2 cups chicken broth
1/2 tsp basil
1/2 tsp garlic powder
1 TB cornstarch mixed with 1 TB cold water
your choice of veggies (I used frozen peas, carrots and green beans and a can of black beans.)
Your choice pasta noodles ( like Ronzoni Smart Taste in the purple box.)

Bring water to boil and add pasta. Cook until tender and then drain.

In a skillet put chicken broth, basil and garlic powder and bring to a boil. Then add cornstarch mixture. Bring back to a boil and let simmer for about a minute or until thickened. (If it doesn't thicken add some more cornstarch and water.) Then add frozen or fresh veggies and cook for about 5 minutes or until tender. Then add beans (if you choose) and chicken and let it all warm up.

Serve over pasta.

Recipe Exchange Night: Dessert

Our next recipe exchange night will be this Thursday, October 15, at 7:00 pm. We'll be sharing dessert recipes. Check the Relief Society Bulletin for the location. Feel free to post your favorite dessert recipe here and bring some to the exchange to share!

Apple Sausage Rigatoni

6 oz. dried rigatoni (about 2 cups)
8 oz. cooked smoked sausage, halved lengthwise and cut into 1-inch pieces
1 1/2 lb golden delicious apples, cored and cut into 1/2-inch thick slices
1/2 cup whipping cream
1/2 cup crumbled Gorgonzola or other blue cheese
Snipped fresh basil (optional)

In a 4-quart Dutch oven, cook pasta according to package directions; drain. Set aside.

In the same Dutch oven, cook sausage until lightly browned. Add apples; cook, stirring occasionally, until apples are lightly golden, 5 to 7 minutes. Stir in cooked pasta, whipped cream, and cheese. Heat through. Garnish with basil. Makes 4 servings.

Peanut Butter Popcorn

Peanut Butter Popcorn

½ cup light corn syrup
½ cup sugar
½ cup peanut butter
1 tsp vanilla
6 cups popped popcorn

In a small pan melt together corn syrup and sugar. Boil the mixture until the sugar forms a soft ball. Take the mixture off the stove, add peanut butter and vanilla. Stir mixture over popcorn. Serve when cooled.

Southwestern Egg Rolls

Southwestern Egg Rolls

2 chicken breasts, diced
1/2 red bell pepper, minced
2 T green onion, minced
1/4 c white onion, minced
1 can corn (or frozen 1 C.)
1 can black beans, rinsed and drained
1/2 c. spinach , sliced very thin
1 small can diced green chiles
1/2 T. fresh parsley, minced
1/2 t. cumin
1/2 tsp chili powder
1/4 t. salt
dash cayenne pepper
1 c monterey jack cheese or cheddar cheese shredded
flour tortillas

Avocado Ranch dipping sauce
1 C ranch
1 whole avocado mashed
1 t minced onion
salt and pepper
lime juice
blend together with blender

Mix first 13 ingredients and saute until warm. Remove from heat and add cheese, mix well, warm tortillas. Place about 1/2 cup of mixture in tortilla and fold so that none escapes. Place inside panini or George Foreman grill. Serve with dipping sauce.