Potatoes and cream

Creamy Baked Potato Soup

Made: January 18, 2012

 Ingredients
- 3 bacon slices, diced
- 1 small onion, chopped
- 1 garlic clove, minced
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon pepper
- 3 cups chicken broth
- 2 large baked potatoes, peeled and cubed
- 1 cup half and half
- 1/2 teaspoon hot pepper sauce
- Shredded cheddar cheese
- Minced fresh parsley
- Croutons

Directions
- In a large saucepan over medium-high heat, cook bacon until crisp
- Drain, reserving 1 tablespoon drippings, set bacon aside
- Saute onion and garlic in drippings until tender
- Stir in flour, salt, basil, thyme & pepper, mixing well
- Gradually add broth, stirring well
- Bring mixture to a boil, boil and stir for 2 minutes
- Add potatoes, half and half & hot pepper sauce
- Cook until heated through but do not boil
- Serve in bowls with a sprinkling of bacon, cheese, parsley & croutons on top

With all the fixin's

I made a few adjustments. I added in more chicken broth and a few more potatoes. No garlic, onions or pepper sauce, but overall the broth had a great taste without them. I also used ranch flavored croutons which added nice texture and extra flavor. It was more of a potatoes and cream feeling, but it was still quite yummy and I plan on making this again :)

Pot Pie, Tuna style

Quick Tuna Skillet Pot Pie

Made: January 17, 2012

Ingredients
- 1 tablespoon butter
- 1 large onion, chopped
- 1 1/2 cup cooked small shell pasta
- 1 can cream of celery soup
- 1 cup frozen peas, thawed
- 1 can (6 oz) can tuna, drained & flaked
- 1/2 cup sour cream
- 1/2 teaspoon dillweed
- 1/4 teaspoon salt
- 1 tube refrigerated country-style biscuits (10 count)

Directions
- Preheat oven to 400 F
- In a medium ovenproof skillet over medium heat, melt butter
- Add onion and saute for 5 minutes, stirring frequently
- Stir in cooked pasta, soup, peas, tuna, sour cream, dillweed & salt; mix well
- Cook 3 minutes or until heated through
- Use the back of a spoon to press mixture down in skillet to make an even layer
- Separate dough into 10 biscuits and place them over tuna mixture in skillet
- Bake for 15 minutes or until biscuits are golden brown and tuna mixture is bubbly

I had a couple of differences. I didn't want to accidentally put the wrong skillet in the oven, so I used my dutch oven instead. I also thought I had a can of Cream of Celery, but I did not. So I used Cream of Broccoli. Also, no onion as I was making this for my granny as well. And she loves anything tuna. But overall, it was quite yummy, just like Tuna Casserole with a biscuit on top :)

(Recipe from: Rock your Rolls)

Rolls turned French

French Toast Bake

Made: January 15, 2012

Ingredients

- 2 Tablespoons butter; melted
- 1 tube refrigerated cinnamon rolls with icing
- 3 eggs
- 1/4 cup heavy whipping cream
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup maple syrup
- Powdered sugar
- Additional maple syrup, optional

Directions

- Preheat oven to 375 F
- Spread melted butter in an non-greased 8-in square baking dish
- Separate dough into 8 rolls; set icing aside
- Arrange roll pieces over butter in baking dish
- In a medium bowl, beat eggs, with cream, cinnamon and vanilla until well blended
- Gently pour egg mixture over roll pieces in dish
- Sprinkle pecans over top
- Drizzle 1/2 cup syrup over everything
- Bake for 16 to 24 minutes or until golden brown
- Cool for 15 minutes
- Transfer icing into a small microwave-safe bowl and heat in microwave on medium power for 7 to 12 seconds
- Drizzle icing over top and sprinkle lightly with powdered sugar
- Serve with warmed maple syrup, if desired

I didn't have any whipping cream, so I used milk instead. I feel like I should've used more milk as they were slightly dry. I baked them for 20 minutes and they were nice and golden. Overall, they were quite delish :)

(Recipe from: Rock your rolls)

Buttered Snowmen

Classic Spritz Cookies

Made: December 15, 2011

Ingredients:

- 1 1/2 cups butter (3 sticks); softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 3 1/2 cups flour
- Colored sugar/sprinkles (optional)

Directions:

- Preheat oven to 375F.
- In a large mixing bowl, beat butter and sugar on medium speed until creamy (3 minutes)
- Add egg and vanilla; beat well
- Add flour, mix on low speed just until blended (dough will be soft; do not refrigerate)
- Fill cookie press with dough (you should already have the disk you want in place)
- Press onto cookie sheet 1 inch apart
- Bake for 10-12 minutes or until edges are light golden brown
- Cool cookies for 2 minutes on cookie sheet before moving to a cooling rack.

My butter was so soft, I had to scrape it off the wrapper. :x But it mixed very easily. The dough tasted odd before I baked it, but once it came out of the oven ... they melted in your mouth! :D I'm very pleased with how they came out. And as you can tell from my picture, they didn't last very long :) They remind me of when my Mom-Mom used to make them for us <3

(Recipe from: Pampered Chef)

Different kind of Pumpkin

Apple Butter Pumpkin Pie

Made: November 23, 2011

Ingredients
- 1 cup apple butter
- 1 cup fresh or canned pumpkin
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 3 eggs; slightly beaten
- 3/4 cup evaporated milk
- 1 unbaked 9-in pie shell

Directions
- Preheat oven to 425 F
- Combine apple butter, pumpkin, brown sugar, salt & spices in a bowl
- Stir in eggs
- Gradually stir in milk, mixing well
- Pour mixture into pie shell
- Bake for 40 minutes or until set

I used a Graham Cracker crust (pre-made) as the last time I made my own crust, it didn't come out too great and I didn't want any mishaps. But I think I'm going to use a normal pie crust next time. It didn't fit with the pie like I thought it would. But for once, my filling actually filled the pie and I didn't have any left over :D

I had a big can of pumpkin (all they had left at any store; oops!) so I froze the rest in a bag. Good to know it will remain good for 12-18 months frozen :D Now I don't have to worry about having too much pumpkin! (Just don't freeze in the can!)

(Recipe from: Food Network)