Potato Soup

http://www.foodnetwork.com/recipes/ree-drummond/perfect-potato-soup.html

I added about twice as many carrots and a little more bacon and skipped the Cajun spice mix and used chicken bouillon and water.  It turned out really good.  We have a whole bunch of potatoes we're trying to use up :)

Ingredients

• 6 slices thin bacon, cut into 1-inch pieces
• 3 carrots, scrubbed clean and diced
• 3 stalks celery, diced
• 1 medium onion, diced
• 6 small russet potatoes, peeled and diced
• 1/2 teaspoon Cajun spice mix, plus more if needed
• Salt and freshly ground black pepper
• 8 cups low-sodium chicken or vegetable broth
• 1 cup milk
• 3 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 1 teaspoon minced fresh parsley
• 1 cup grated Cheddar

Directions

Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

If cooking from frozen, either let the soup thaw in the fridge and then heat in a pan, or cook from frozen by placing in a pan and heating with 1/2 cup water.

Recipe courtesy of Ree Drummond

Susanne's Yams - Thanksgiving 2014

Susanne's Yams

http://www.food.com/recipe/susannes-yams-401233

3  cups  yams, Canned, Mashed (2 Large Cans, Save Liquid)  
1/4-1/3 cup sugar  
1/2 cup butter, Softened  
2   eggs, Beaten  
1/4 cup milk  
1  teaspoon vanilla  
Topping
1  cup brown sugar  
1/3 cup flour  
1  cup pecans, Chopped  
1/3 cup butter, Melted  

Directions:
1 Preheat oven to 350.
2 Yams: Blend all the above. Use retained liquid if desired (blend should be stiff, nor soupy). Put in buttered 9x13 dish.
3 Topping: Mix the dry ingredients, sprinkle on top of casserole. Drizzle melted butter on top.
4 Bake at 350 for 1/2 hour.

Crustless Cranberry Pie

http://allrecipes.com/Recipe/Crustless-Cranberry-Pie/Detail.aspx?evt19=1

Here is a recipe I found that I made for Thanksgiving 2014.

Original recipe makes 1 (9-inch) pie Change Servings

1 cup all-purpose flour 
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract
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PREP
15 mins 
COOK
40 mins 
READY IN
55 mins 

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
2.Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Easy Chili

2-3 T butter or oil or both

1 yellow onion

1 green pepper finely chopped (optional)

2-3 T garlic 

2ish lbs hamburger

3 12 oz cans of rinsed beans (white, black, and kidney)

2 28 oz cans of petite diced tomatoes or more to taste

A few fresh tomatoes finely chopped (optional)
1 12 oz can of tomato sauce (optional - use this sometimes when I don't have extra tomatoes)

3 T chili powder or more to taste

Add oil/butter 

Add onion to pan and saute until onions are translucent.

Add green pepper if you so desire :)  

Add garlic sometime before the onions turn translucent.  

Add hamburger and brown.

Drain (optional -  if there is a lot of grease you don't want)

Add chili powder

Add rinsed beans

Add tomatoes

Simmer for 30-60 minutes on lower heat

Hopefully it turns out and I didn't forget anything.  When I've used elk meat I used a little more oil/butter because it is lean.  And I use the garlic that you can buy in the bottle.  Also I think I use around 2.25 lbs of hamburger because that's how it comes in the package but a little less or more probably won't make much difference.

You can change anything up to fit your taste buds.

Applesauce Oatmeal Muffins

Ingredients:

1 1/2 cup quick cooking oats

1 1/4 cup flour

1/2 cup brown sugar

1 tsp baking powder

3/4 tsp baking soda

3/4 tsp cinnamon (I use 1 tsp)

1/2 tsp salt

1 cup applesauce

1/2 cup milk

3 TBSP canola oil

1 egg

Topping:

 1/4 cup oats

1 TBSP brown sugar

1/8 tsp cinnamon

1 TBSP melted butter

Directions:

Combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil, and egg. Stir into dry ingredients just until moistened. 

Fill muffin cups coated with cooking spray 3/4 full.

Combine topping ingredients; sprinkle over batter. Bake at 400 degrees for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing.  

-found on Taste of Home. 

Oreo Layer Dessert

Ingredients:

1 pkg of regular Oreos

1/2 c. of butter

1 lg box of instant chocolate pudding

2-8 oz cool whips

8 oz. of cream cheese, softened

1 c. powdered sugar

Directions:

Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin.  Save a 1/2 c. to sprinkle on top of dessert when it's done.  Pour remaining crumbs in a 13x9 pan.  Melt butter and pour into crumb mix.  Stir it up good and press crumbs in bottom of pan to make a crust.  Make chocolate pudding according to package directions and let it setup in the fridge.  In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix.  Then fold in 1-8 oz thing of cool whip.  Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top.  Cover and refrigerate until ready to serve. 

-Taken from http://www.house344.com/2011/06/oreo-layer-dessert.html-

Honey Lime Dressing for Fruit Salad

1/4 c. pineapple juice
1/4 tsp. lime zest
1 T. honey
2 T. fresh squeezed lime juice

Whisk ingredients together and pour over cut up fruit.  Toss lightly to coat.
Microwave honey for 5 or 10 seconds if it won't blend well..

You can use any fruit for this...
Strawberries, canteloupe, fresh pineapple (or use canned pineapple chunks), grapes, blueberries, kiwi, etc...

Kaley's Baptism Lunch

Here are the recipes from Kaley's lunch that people requested.

Sugar Cookie Bars
http://www.highheelsandgrills.com/2012/08/sugar-cookie-bars.html

Ingredients:

Cookies:

• 2-1/2 cups bread flour (or all-purpose flour is fine)
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 Tbsp. sour cream
• 1 tsp. vanilla extract

Frosting:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup half and half
• 1 tsp. vanilla
• Pinch of salt
• Several drops of food coloring (optional)

Directions:

1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.
10. FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
11. Stir in vanilla and salt, combine well.
12. Add food coloring until desired color.
13. Frost your cooled cookie bars evenly.
14. Cut into squares and serve. 

Chicken Orzo Soup

Ingredients
3/4 cup orzo
1 1/2 Tbsp olive oil
1 medium onion, thinly sliced
6 garlic cloves, minced
3/4 cooked chicken breasts(I used shredded rotisserie chicken)
5 cups chicken broth
1/4 cup lime juice
1 large tomato (I used a can of chopped tomatoes with green chili)

1/4 cup cilantro


Cook orzo, drain and set aside. 
Sauté onion and garlic in olive oil in a large saucepan
Add chicken, broth, lime juice, tomato
Mix in orzo and chopped cilantro

Top with cilantro, tortilla chips and sour cream if you want