Baked Potato Soup

One of my favorite things this time of year is SOUPS!!!

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This one is SUPER SUPER yummy if you are in the mood for a potato soup!

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Lemme know what you think!

BAKED POTATO SOUP


4 Lrg baking potatoes
2/3 cup butter
2/3 cup flour
6 c. milk
¾ tsp salt
¾ tsp pepper
4 green onions, chopped
12 slices bacon, cooked and crumbled (I use precooked)
1 ¼ c. shredded cheese
  1 8 oz sour cream
1 heaping tsp chicken bouillion


Wash potatoes and bake 400 degrees for one hour or until done. Cool. Cut potatoes in ½ inch cubes, leaving skin on. Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 min, stirring. Gradually add milk. Cook over med heat stirring until thick and bubbly. Add potatoes, salt, pepper, green onions, bacon, cheese, and chicken base. Cook thoroughly until heated. Stir in sour cream. Add extra milk if desired. Garnish with additional bacon and cheese. 10 cups.

Zupas Wisconsin Cauliflower Soup---YUMMY

Are you in the mood for soups?!?

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I LOVE soup and the colder it is outside, the YUMMIER it sounds!

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For anyone who has tried Zupas Wisconsin Cauliflower, this is a pretty close replica! My entire family ate it not knowing it was an entire head of cauliflower! Yeah for me! 

Hope you all like it too!

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Happy Cooking!

Amanda

Wisconsin Cauliflower Soup


4 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (I just used regular mustard and it was fine)
1 cup shredded cheddar cheese
1 cup pepper jack cheese


In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Raspberry Coconut Bars

I was in the mood for something sweet yesterday

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This was in my "Gotta try before Christmas" pile...so I whipped them up!

To me they were similar to magic cookie bars, but having the raspberry with the chocolate was even yummier...and I love my magic cookie bars :)

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This recipe is start to finish in 30 minutes so great for a quick throw together that doesn't look or taste fast!

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Start with a basic graham cracker crumb and butter 13x9 crust

After pressing into the pan, sprinkle coconut in a thick layer over top. Then drizzle an entire can of sweetened condensed milk.

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YUMMY

Then bake it for about 20 minutes until it looks THIS good!

Throw it outside or in the fridge till cooled all the way.

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Then spread a jar of raspberry jam over top and sprinkle with nuts of choice. I used pecans here!

Then drizzle melted chocolate and melted white chocolate over the top to make em pretty!

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These turned out very pretty and SUPER YUMMY!

Happy Baking!

Amanda

Raspberry Coconut Bars

1 2/3 C graham cracker crumbs

1/2 C Butter; melted (1 stick)

2 2/3 C coconut

1 can sweetened condensed milk

1 C raspberry jam

1/3 C nuts

1/2 C chocolate chips

1/2 C white chocolate chips

In small bowl combine crumbs and melted butter. Press into well greased 13x9 pan. Sprinkle with coconut; drizzle with SC milk. Bake at 350 for 20-25 minutes or until brown. Cool completely on wire rack. Spread jam over crust. Sprinkle with nuts. Melt chocolates one at a time, then drizzle over top. Cut into bars. Then refrigerate for half hour until chocolate is set.

ENJOY