Baked Potato Soup

I made this soup tonight and it was so good! I’m posting it to my blog so I don’t loose the recipe.

INGREDIENTS

12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
5 cups milk
2 cups chicken broth
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

DIRECTIONS

Place the bacon in a large skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot , melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk and chicken broth, whisking constantly until thickened. Stir in potatoes, onions, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese and sour cream. Be sure to save some bacon, cheese and sour cream to place on top of the soup when it is served. Continue cooking, stirring frequently, until cheese is melted.

Grandma Parker’s Texas Sheet Cake Recipe

I have been bugged by many people to put this recipe on my blog. (Chantel, this is mainly for you!) Since I am making it for the 4th of July, it occurred to me to add it to my blog. This recipe that was handed down from my Grandma Parker. If you like chocolate, you will love this cake.

Cake:

Ingredients

2 cups of sugar
2 cup of flour
1 cup of butter
1/2 cup of shortening
1 cup water
3 tbsp cocoa
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla

In large mixing bowl combine sugar and four; set aside. In a saucepan melt the butter, shortening, water and cocoa. Heat to almost a boil, combine with the sugar/flour mixture. When mixed well, add the remaining ingredients (buttermilk, eggs, baking soda, cinnamon and vanilla). Pour into a greased and floured long cake pan. Cook for 30 to 40 minutes at 350 degrees.

Frosting:

Ingredients:

3 3/4 cups powdered sugar
3 tbsp cocoa
1 tsp vanilla
1 cup butter
4 tbsp milk

Directions:

Place the powdered sugar in a large bowl; set aside. In a saucepan, bring to boil the butter and cocoa. When boiling, pour over powdered sugar and add the milk. Beat well. Mix in vanilla. Pour the frosting over the hot cake. Frosting will harden as it cools.

Coconut Chocolate Chip Banana Bread

A friend made some of this bread for me and it was delicious! She was kind enough to give me the recipe. I am putting it in my blog so I don’t loose it. I am going to make some of it later this week once I have had time to get all the ingredients.

Coconut Banana Bread:

2 C. Flour
3/4 tsp. baking soda
1/2 tsp. salt
1 C. sugar
1/4 C. butter
2 eggs
1 1/2 C. smashed banana
1/4 C. yogurt
3 Tblsp. Dark Rum (or extract)
1/2 tsp. vanilla
1/2 C. sweetened coconut
1/2 C. Chocolate Chips

Preheat oven to 350.
Cream together butter and sugar. Add eggs and beat until smooth. Pour in vanilla and rum. Beat in the bananas and yogurt. Add the flour, soda and salt. Once well mixed add the coconut and chocolate chips. Pour into sprayed 9×5 loaf pan. Sprinkle with either a little bit of coconut or a mixture or brown sugar and oatmeal.* Bake for 50-60 min.

The topping is supposed to be a lime glaze: 1/2 C. powdered sugar and 1 1/2 Tblsp. lime juice. This topping goes on afterwards, it is good but just makes the bread a little messy

Vanilla Ice Cream Recipe

I’m working on cleaning my desk and came across this recipe which I have been meaning to put in my blog for a while.

Ingredients:

2 1/2 cups Milk
2 1/4 cups Sugar
1/2 teapoon. Salt
2 1/2 cups Half and Half
1 1/2 tablespoons Vanilla Extract
5 Cups Whipping Cream

Directions:

Scald milk until bubbles for around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.

This recipe is for the 5 quart Rival Ice Cream Maker.

Chocolate Chip Cookies Recipe

I’m adding this recipe to my blog because the page it is on in the cookbook is about to fall out and I don’t want to loose it. The girls make these cookies all the time and we all love them. It is from “Betty Crocker’s New Cookbook”, except that I added vanilla to the recipe.

3/4 cup sugar
3/4 cup packed brown sugar
1 cup stick butter
1 large egg
2 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package ( 12 ounces or 2 cups) semisweet chocolate chips
1 teaspoon vanilla

Heat oven to 375 degrees. Mix sugars, margarine and egg in large bowl. Stir in flour, baking soda, and salt. Stir in chocolate chips. Drop by round tablespoonful about 2 inches apart onto cookie sheet. Bake 8-10 minutes. Let cool 2 minutes on cookie sheet then move to cooling rack.

Crockpot Chili

This is the perfect meal for when the weather turns colder. I made it for tonight and thought I’d add the recipe to my blog.

Ingredients:

2 pounds ground beef
1 large onion, chopped (1 cup)
2 cloves of garlic, finely chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained

Instructions:

Mix diced tomatoes, tomato sauce, chili powder, cumin, salt and pepper in crockpot. Sauté the onions and garlic. I usually sauté them using garlic flavored extra virgin olive oil. Add onions and garlic to the crockpot. Brown beef and drain, add to crockpot. Cover and cook on low for 6 to 8 hours. About 15-20 minutes before you plan to eat, add in the beans and cook on high the last 15-20 minutes.

MICROWAVE FANTASY FUDGE

I was telling a neigbor about this super easy and super delicious microwave fudge recipe. I mentioned that I thought it was in my blog, but after checking, I see it isn’t. So, I’m adding it here.

Ingredients:

3/4 c. butter
3 c. sugar
1 (5 fluid oz.) evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate pieces (2 cups)
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
1 c. chopped nuts

Directions:

Microwave butter in 4 quart bowl on high 1 minute or until melted. Add sugar and milk. Mix well. Microwave 3 minutes. Stir. Microwave 2 minutes. Stir well. Scrape bowl. Microwave 3 minutes. Stir. Microwave 2 1/2 minutes.

Stir in chocolate pieces until melted. Add marshmallow creme, vanilla and nuts. Mix well. Pour into buttered 9×13 inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds.