Baked Potato Soup
8 slices bacon
1 c. chopped onion
1 1/2 tsp. minced garlic
2/3 c. all-purpose flour
6 c. chicken broth
5 c. peeled and sliced baked potatoes (5 medium)
2 c. half and half
1/4 c. chopped fresh parsley
1 1/2 tsp. basil
1 tsp. salt
1 tsp. pepper
1/2 tsp. tabasco sauce
1 c. grated cheddar cheese (additional for garnish)
cooked crumbled bacon (for garnish)
fresh parsley (for garnish)
Cook bacon until crisp; remove bacon from pan, reserving drippings. Crumble bacon and set aside.
Happy Thanksgiving! What a wonderful time of the year. I LOVE IT! The cool weather, the fall colors, the shorter days that force us in earlier for the night. I am SO thankful for my life and for all that God has blessed me with. I hope each of you have a wonderful Thanksgiving! Take the time to slow down and embrace all of the blessings we have in our lives to be thankful for!
I am sharing one of our family recipes. It is delicious! Try it!
1 (20 0z.) pkg. sugar cookie dough
1 (8 oz.) pkg. cream cheese, room temperature
1/2 c. marshmallow cream
1/3 c. sugar
3 Tbsp. orange juice, divided
1/2 tsp. vanilla
4 c. sliced fruit
1/2 c. apricot preserves
Preheat oven to 375º. Cover a 14-inch pizza pan with aluminum foil and spray with nonstick cooking spray.
Cut cookie dough into 1/4-inch thick rounds. Arrange in overlapping pattern in pan: cover pan completely. Press dough together to seal.
2 Tbsp. margarine 1 egg
1 (8 oz.) carton sour cream 3 to 3 1/2 c. all-purpose flour, divided
3 Tbsp. sugar 1/4 c.
2 lbs. Stew meat 1 tsp. sugar
4 c. boiling water 1 onion, sliced
1 Tbsp. lemon juice 6 medium potatoes
1 (20 oz.) can pineapple tidbits or chunks
3/4 c. sugar
3 Tbsp. flour
3 Tbsp. pineapple juice
1 c. grated cheddar cheese
Drain pineapple (save 3 tablespoons juice). Mix sugar, flour and juice; add pineapple and cheese. Pour into a baking dish.
1 1/2 c. crushed Ritz crackers 1/2 stick melted butter
Mix together and put on top of pineapple. Heat in a 350 degree oven for about 20 to 25 minutes.
2 qt. apple juice 1/2 c. sugar
2 1/4 c. pineapple juice 1 (3-inch) stick of cinnamon
2 c. orange juice 1 tsp. whole cloves
1 c. lemon juice
Combine all ingredients in a Dutch oven; bring to a boil; Cover, reduce heat and
simmer for 30 minutes.
3 oz. cream cheese
1 stick butter
1 c. plain flour
1 c. light brown sugar
1 Tbsp. butter, melted
1 tsp. vanilla
3/4 c. chopped pecans
First mix crust, having cream cheese and butter at room temperature. After mixing, chill for 2 hours. With hands, make into balls about 1 inch in size and press into miniature muffin pans.
Mix filling ingredients together and use about 1 tablespoon in each muffin. Bake at 350 degrees oven for 25 minutes.
1 pkg. frozen hash browns 1 jar bacon pieces
1 med. onion, chopped 1 can cheddar cheese soup
2 Tbsp. margarine 1 can cream of chicken soup
2 c. half & half 1 to 2 c.
This is a great summer dessert recipe!
Fresh Peach Dessert
1 baked angel food cake, torn into pieces
1 pkg. peach jello (6 oz.)
6 to 8 very ripe peaches
1 large Cool Whip
Dissolve jello in 2 cups hot water. Cool slightly. Cut peeled peaches into small pieces and stir into jello. Put into refrigerator until starts to thicken. Pour this over cake and mix with about half of Cool Whip. Mix gently until cake is covered with jello and Cool Whip. Press into a 9 x 13-inch container.