Potato Soup

THE BEST potato soup recipe ever!

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot


OR

1

package (12 oz) bacon

1 1/2

cups chopped onion

6

cups Progresso® chicken broth (from two 32-oz cartons)

2

lb baking potatoes, peeled, cubed

2/3

cup butter

3/4

cup Gold Medal® all-purpose flour

4

cups milk

1

teaspoon salt

1

teaspoon freshly ground pepper

1

cup diced cooked ham

1

container (8 oz) sour cream

2 1/2

cups shredded sharp Cheddar cheese (10 oz)

3/4

cup sliced green onions

1. In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
2. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
4. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Old-Fashioned Bread Pudding with Vanilla Sauce

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce



Pudding Ingredients:
• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg



Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

Corn Nuggets

•        CORN NUGGETS
         1 (11 ounce) can creamed corn
• 1 (11 ounce) can whole kernel corn, drained
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 egg white
• 2 tablespoons milk
• salt and pepper to taste
• 3 cups vegetable oil for deep frying
  
  

  Directions    Makes about 20

  1. In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
  2. Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
  3. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.   

Perogies

Perogies

Dough:

  4 Cups flour sifted

1 egg

½ tsp salt

1 cup milk or water

Fillings:

Sauerkraut:

1 large can sauerkraut

1 med diced onion

4 slices bacon diced

Potato and farmers cheese:

5 or 6 med. Potatoes

½ stick of butter

1 med. Onion diced

1- 1 ½ pounds of farmers cheese

Dough:  Mix egg, salt and milk/ water gradually adding flour while stirring to form a stiff dough.  Turn onto floured board and knead as for bread. Roll into a ball. Place in plastic bag and place in refrigerator to chill while preparing filling.

Sauerkraut:   Place Kraut in pan cover with water and boil.  Simmer 5 minutes. Drain, rinse, squeeze out all water place kraut , onion, and bacon in a frying pan.  Fry until brown. Add a small amount of oil if needed.  Set aside to cool.

Potato and Cheese:   Prepare potatoes as for mashed. In sauce pan while potatoes cook sauté onion with butter until tender. Add onion mixture to potatoes and cheese. Mix well. 

Roll dough ½ at a time on a floured board. Cut in circles with a  glass or doughnut cutter. Roll each circle again maintaining circle shape to approximately ½ its size again. Place filling in each circle so full when folded in half but not over flowing. Travel around edge on both sides with a  fork to crimp and seal. Drop into simmering water until each pierogi  floats.  Spread out to cool or drop into cold water. Place in refrigerated or container in freezer until ready to serve.

BIT O HONEY CANDY

BIT O HONEY

½ cup peanut butter

½ cup honey

¾ to1 cup powdered milk

Mix well. Spread on buttered cookie sheet

Cut into small rectangles  wrap pieces in waxed paper.

Homemade Biscuits

                                  Biscuits the right way

  2 cups of flour
1 tbsp baking powder
1 tsp salt
1 tsp baking soda
1/4 cup shortening or  lard
1/2 to 3/4 cup milk

Preheat to 450 degrees
Stir together dry ingredients.  Cut in Shortening until coarse meal. Slowly blend in milk, just to soft dough.
On a lightly floured surface knead dough 30 seconds.  Roll out to 1/2 inch thick. Cut out with floured cutter. Place on an ungreased  baking sheet 1 inch apart.  Bake 10-12 minutes until golden brown.

Honey Bun

                                                                     Honey Bun Cake

This is sinfully delicious!

1 box yellow cake mix
4 eggs
3/4 cup crisco veg oil
1 cup cour cream
1/2 cup sugar
Mix well and pour into lightly greased sheet cake pan.

Mix 1 cup light brown sugar
2 tsp cinnamon
1/2 cup coconut
1/2 cup chopped nuts
Swirl into batter with a knife
Bake at 350 degrees 45-60 minutes

Glaze
2 cups powdered sugar
4 Tbsp Milk
1 tsp vanilla
pour over hot cake!.

Peanut Blossoms

Peanut Blossoms


1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1/2 cup peanut butter
2 tbsp milk
1 tsp vanilla
1 egg
additional sugar
about 48 Hershey kisses

Preheat to 375 degrees.  Ina large bowl combine first 10 ingredients at low speed until stiff dough forms. Shape into 1 inch balls; Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Immediately place Kiss on top of each cookie, press down firmly so cookie cracks around edges. Cool on wire rack.
        

DONUTS!

Who doesn't love  a good donut?








Baked Raised Donuts
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoon margarine
1/3 cup very warm water
1 pkg. yeast
1 egg, beaten
2 1/3 cup sifted flour
1 teaspoon lemon rind
1/4 teaspoon nutmeg
1/2 cup melted margarine
1/2 cup granulated sugar
2 teaspoon cinnamon

Scald milk. Stir in sugar, salt and oleo. Cool to lukewarm. Measure very warm water into large mixing bowl. Sprinkle yeast in water; stir until dissolved. Stir in lukewarm milk mixture, egg and 1/2 of flour. Beat until smooth. Stir in lemon rind, nutmeg and rest of flour to make soft dough. Turn dough on a lightly floured board and knead until smooth and elastic. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until double in bulk (45 minutes). Punch down. Turn out on floured board. Roll out 1/3-inch thick. Cut with floured donut cutter. Place donuts on greased baking sheet. Cover and let rise in warm place for 1/2 hour. Brush tops and sides with some of the melted oleo and bake at 375 degrees for about 15 minutes. Remove from oven and dip in remaining oleo, then in 1/2 cup sugar into which some cinnamon has been mixed. Serve warm. Makes 1-1/2 dozen.



Krispy Kreme Doughnuts
2 pkg yeast
1/4 cup warm water (105-115 degrees)
1-1/2 cup lukewarm milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cup all-purpose flour
Vegetable oil

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.

Creamy Glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoons vanilla 4-6 tablespoons hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoon vanilla 4-6 tablespoon hot water 4-oz milk chocolate or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

Beef it up!

Family Beef Noodle Casserole

1/2  of a 1 pound package of Egg Noodles uncooked
1 pound ground beef
1/2 cup chopped bell pepper
1/2 cup chopped  onion
2- 10 3/4 oz cans condensed cream of mushroom soup
1 - 10 oz package frozen peas and carrots
1 1/2 cups milk
8 oz sour cream
4 oz shredded  cheddar cheese.

Cook noodles as package directs;drain.   In Dutch Oven, over medium heat, brown beef; pour off fat.  Add red pepper, and onion; cook and stir until  tender. Stir in noodles and ten remaining  ingredients except cheese.Cook and stir until heated through; top wiht cheese. Serve immediately. Refrigerate leftovers.  for  extra  crunch  add water chestnuts.

Pumpkin Pie

Pumpkin Pie

1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 tsp ground ginger
1 tsp ground cinnamon
1 tsp all purpose flour
2 eggs, lightly beaten
1 cup evaporated milk
2 tbsp water
1/2 tsp vanilla extract
1  9 inch  unbaked pastry pie shell

Mix all  ingredients well. Pour into shell and bake at 400F for 15 minutes
Reduce heat to 350 F bake about 35 minutes longer or until center is set.

Brunch Casserole

1 pound  sausage  cooked, crumbled and drained
1  5 1/2  oz box of seasoned croutons
4 eggs
2 cups milk
1  10 1/2 oz can of cream of mushroom soup
1  16 oz package Italian style Frozen vegetables
1 cup cheddar shredded cheese
1 cup monterey jack shredded  cheese

Line the bottom of a 9X13 greased baking dish with croutons. Sprinkle cooked sausage over croutons.
Beat eggs and milk in large bowl.  Add remaining ingredients, mixing well with a spoon.  Pour over sausage.
Bake at 350 F  for 1 hour. This recipe can be made ahead and refrigerated overnight before baking. Serves 8

Treat yourself

Treat yourself  you deserve it!!!

Peanut butter fudge

1/4 cup butter
1/3 cup milk
1 tsp vanilla extract
1 (16 oz) package powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup Peanut Butter (chunky if you like)

Melt butter in medium sauce pan, remove from heat. Add milk and vanilla.
Sift powdered sugar, cocoa, and salt together;  gradually add to milk mixture, stirring until blended.
Stir in peanut butter.
Press mixture into 8 inch square pan, chill.  Cut into squares.

Just a bit of Honey

Candy has something good about it at least.  super easy  even kids can do it!

1 cup Honey
1 cup peanut butter
2 cups powdered dry milk

Soften peanut butter and honey slightly in microwave.  Mix milk in and knead well. Roll onto wax paper. let cool cut into strips.  wrap in wax paper store in tightly sealed container.

Country This!

I  still love all the goodness of the bad for us fried foods. here is one of my favorites.

Country fried Streaks

2-4 cubed steaks sprinkled with season salt and light pepper
In flat pan  mix 1 cup flour (any kind)
with  2 tablespoons of Ms Dash garlic and herb seasoning
in seperate bowl  mix  1 cup milk with 2 eggs
pour 1/2-3/4 cup oil in large skillet over medium  heat.

coat both sides of cubed steaks in flour
Dip in milk and egg mix
then coat in flour once more
Place in Hot oil. cook  until golden brown on both sides.

We  serve these with mashed potatoes and white gravy over them.
But they are  also good with cheese on a sandwich.