A non frilly recipe that even we busy bee's can put together.
No fancy picture today, just a quick one I shot before gobbling it up. I love this simple soup, I love all of the goodies you can add on top as well. I'll post the simple recipe and you can add all of the goodies you enjoy as toppings. I make mine with biscuits.
P.S. Here is a link to a video of how to make roux below as well. We are just doing the lightest one for this but it is a needed skill so watch and learn!
12 Russet Potatoes
1/2 Pound of Bacon (or sausage)
1 Yellow Onion, chopped
3 Stalks of Celery, chopped
1/2 Teaspoon of Salt
1 Teaspoon of Pepper
1/2 or so Cup of Flour (for the roux)
2 1/2 Cups of Milk
2 1/2 Cups of Chicken Stock
These cookies are a favorite of many of my friends and one in particular, a sure thing as a crowd pleaser. The key to the texture in these cookies and the mouthwatering moistness is the brown sugar. I found the recipe at food.com a few years so I can't take the credit but there are dozens of variations there now. Too easy to print the wrong recipe. So here it is along with a few tips to help you along.
1 1/2 Cups of Light Brown Sugar
3/4 Cup of Unsalted Butter
2 Tablespoons of Brewed Coffee
12 Ounces of Semisweet Chocolate Chips (one regular size bag)
2 1/2 Cups of All-Purpose Flour
1 1/4 Teaspoons of Baking Soda
1/2 Teaspoon of Salt
1 Box of Andes Mints
Set the oven to 250 degrees.
In a large pot combine the butter, brown sugar and breed coffee and start to warm on low to medium heat. As soon as it is completely melted, remove from the heat. Pour in the chocolate chips and stir until it is melted. Pour the mixture into your mixer bowl and let sit for about ten minutes. After ten minutes has passed, turn the mixer on low and add eggs one at a time. Add the remaining ingredients and mix until combined. Scoop them onto an ungreased baking sheet (I use a small ice cream scoop) and bake for ten minutes. While they are baking, cut each Andes Mint in half. As soon as the cookies come out of the oven gently press a mint piece onto the cookie as pictured below. Let them sit for about two minutes and then use a spoon to swirl the mint around. Let them cool completely and then hide them. They will be gone in a flash!
We are camp hosting at Millerton Lake for the Summer and it's so hot I saw two trees fightin' over a dog. It's 112 degrees outside and humid as well. This is my go to summer mix to keep everyone cool. It's a few simple things to keep on hand and mix whatever you like. Here's the basics you need and the recipe for this yummy blend pictured above.
1 Cup of Sugar
1 Cup of Water
* Bring this mixture to a boil and shut it off as soon as it does start to boil. Let it cool and keep it in a jar in the refrigerator for up to a month.
Strawberry Lime and Basil Refresher
16 Ounce Glass
2 Sliced Strawberries
3 Fresh Basil Leaves Torn (releases flavor)
3 Lime Slices
1/4 Cup of Simple Syrup
Club Soda to Finish Filling The Glass
In the glass place the strawberries, lime slices, basil and simple syrup. Use a spoon and mash it around a bit in the glass. Fill the remaining space in the glass with ice and pour club soda over the top. Give it a stir and serve. I guarantee you will make bunches of these. You can make it with any combination of fruit and herbs. Get creative and share a few Mason Jars full of these with friends. My loved ones always smile when they see me bringing them one.
These Dessert Cups are fantastic! The granola is homemade (don't run away, it's easy) and the combination of the peaches, whipped cream and the added pie crust topper seal the deal for greatness. I make dozens of different dessert cups but this one is a favorite. Let me know what you think.
What is a crostata you ask? It's nothing fancy, just a pie without a pan and it's delicious! I make these when I have extra fruit around or vegetables with a little change to a couple of ingredients in the dough. You can make several batches of the dough and freeze them. This makes it easy to whip one up any time you want. I'll add a picture below of a little variation using a jar rather than the traditional way.
This is a very simple recipe that my mom Carla used to make for our family growing up and so did many other moms. We would just stand over the kitchen waiting for it to be done only to be told every time that it had to cool off. We'd sulk off or mumble about how we didn't see why it made any darn difference since. I don't ever remember ever having leftovers in the house! I have also been making this since I became a wife and mom on days when I want to show my family some love. They love this dish, mostly rushing through dinner making sure to save room for their banana pudding. This is easy to make, only takes about twenty minutes or so to make and will be a staple in your recipe book the first time you make it. Don't let that meringue make you nervous, it's so easy.
Chocolate, stout, baileys and sprinkles. What's not to love? This recipe was the hit of our St. Patrick's Day celebration this year. Yes, the guys loved the idea of a booze cupcake but they were also delicious and devoured quickly. I adapted my cupcake recipe from here, one of the best sites I know of if you are a cake addict. She got the recipe from here. The recipes are all about a large community of baker's who have a passion for food and recipes that we have found to work and we share it with gusto! We have some of our own originals but we also know what works and give credit where it's due. Now onto this recipe!
I start with a good chocolate stout instead of Guinness, this one is outstanding for recipes and as an ice cold sippy.
Frost, decorate, devour!