The Best Potato Soup you will ever eat

Better than Fatz


* 9 baking potatoes
* 2/3 cup butter
* 2/3 cup all-purpose flour
* 6 cups whole milk
* 1/2 tablespoon salt
* 1 teaspoon ground black pepper
* 1/2 cup bacon bits, divided
* 4 green onions, chopped
* 10 ounces shredded Cheddar cheese
* 1 (8 ounce) container sour cream


1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).


2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly.


3. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated.


4. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Chicken over Asparagus with Hummus Crostini

Ingredients:

Chicken over Asparagus
1 lb Fresh Asparagus Spears
4 boneless, skinless Chicken fillets (2lbs)
1 tablespoon zesy Creole Seasoning
1 tablespoon Canola Oil
2 tablespoon + 3/4 Cup Water, divided
3/4 cup plain Greek Yogurt (or regular)

Hummus Crostini
4 oz Cream Cheese
1/2 cup Tomato Basil Bruchetta Topping
1/2 cup Fried Peppers and Onions
4 frozen Garlic Pita Bread
4 oz Deli Classic Hummus

Directions:

Chicken over Asparagus

Preheat large saute pan on medium high 2 to 3 minutes.

Trim Asparagus, removing tough root end

Coat both sides of chicken with creole seasonings.

Place oil in pan, then add chicken, cook 2 to 3 minutes on each side or until golden.

Reduce heat to medium low.

Arrange asparagus spears over chicken.

Add 2 tablespoons water and cover; cooke 4 to 5 minutes or until chicken is 165 degrees and asparagus is tender.

Transfer asparagus to serving plates; top with chicken.

Whisk together 3/4 cup water, yogurt, and dry soup mix in small saucepan; bring just to a boil on medium heat. Reduce heat to low

Simmer 2 to 3 minutes or until thickened. Spoon sauce over chicken and serve.

Hummus Crostini

Cut cream cheese into cubes; let stand at room tempature to soften.

Preheat over to 450 degrees.

Combine bruschetta topping and fried peppers and onions.

Bake bread 5 mintues or until toasted.

Blend cream cheese and hummus together until smooth.

Spread hummus mixture evenly over each toast; top with brushetta mixture.

Bake 3 more minutes or until hot.

Credit Publix Apron's Simple Meals

Beef Daube

This is a very good dish. It's like French beef stew served over pasta.

Ingredients

2 tsp Olive Oil
12 garlic Cloves, crushed
2-pound Beef Stew, cut into 2-inch cubes
1 1/2 tsp Salt, divided
1/2 tsp Black Pepper, divided
1 cup Red Wine
2 cups chopped Carrot
1 1/2 cups chopped Onion
1/2 cup less-sodium Beef broth
1 tsp Tomato Paste
1 tsp chopped fresh Rosemary
1 tsp chopped fresh Thyme
Dash of ground Cloves
1 (14.5-ounce) can diced Tomatoes, undrained
1 Bay Leaf
3 cups hot cooked medium Egg Noodles (about 4 cups uncooked noodles)
Chopped fresh Thyme (optional)

Directions

Preheat oven to 300°.

Heat olive oil in a skillet over low heat.

Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally.

Remove garlic with a slotted spoon; set aside.

Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook 5 minutes, browning on all sides. Remove beef from pan.

Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Place mixture into a slow cooker and cook on High for 5 hours.

Chicken and Broccoli Braid (Pampered Chef)

Ingredients:

2 cups Canned Chicken, chopped
1 cup Broccoli, chopped
1/2 cup Red Bell Pepper, chopped
1 Garlic Clove, pressed
1 cup Sharp Cheddar Cheese, shredded
1/2 cup Mayonnaise
2 Tbsp fresh Dill
1/4 tsp. Salt
2 pkgs. (8oz. each) refrigerated Crescent Rolls
1 Egg White, lightly beaten
2 tbsp. Slivered Almonds

Directions:

Preheat oven to 375F.

Chop chicken and broccoli.; place in 2 qt. bowl.

Chop bell pepper.; add to bowl.

Press garlic over vegetable mixture using garlic press.

Shred cheese using cheese grater and add to vegetable mixture; mix gently.

Add mayonnaise, dill, and salt; mix well.

Unroll 1 package of crescent dough; do not separate.

Arrange longest sides of dough across width of 12" x 15" rectangle baking sheet or stone. Repeat with remaining package of dough.

Using roller, roll dough to seal perforations.

On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a knife or pizza cutter (there will be 6 inches in the center for the filling).

Spread filling evenly over middle of dough.

To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid.

Brush egg white over dough using a pastry brush.

Sprinkle with almonds.

Bake 25-28 minutes or until deep golden brown.

Teriyaki Salmon Kabobs

Ingredients:

1 cup Soy Sauce
1/2 cup Rice Vinegar
1/2 cup Brown Sugar
4 T. minced Garlic
4 T. minced Fresh Ginger
1/2 cup minced Green Onions
4 T. Vegetable Oil

8 Salmon fillets
1 medium Fresh Pineapple
2 Sweet Onions
3 Green Peppers
15 bamboo skewers

Directions:

Combine soy sauce, vinegar, and brown sugar until well blended and sugar is dissolved. Add ginger, garlic, green onion, and vegetable oil and mix well.

Cut salmon fillets into 1 inch cubes and pour marinade over salmon. Cover and refriderate for at least 1 to 2 hours or longer if desired.

Preheat grill to medium heat.

Soak bamboo skewers in water for at least 20 minutes prior to cooking.

Cube pinapple, sweet onion and green peppers into 1 inche cubes.

Thread salmon, onion, pineapple and green peppers then salmon, onion, pineapple, and green onion and repeat one more time onto a skewer. Repeat on each skewer.

Pour marinade into a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Place kabobs 6 inches apart on grill and baste with reserved marinade. Cook for 2 to 4 minutes on each side basting with marinade frequently. Cook until salmon is just barely cooked through.

Mississippi Mud Cookies

Ingredients:

2 cups SemiSweet Chocolate Chips
1 cup Butter, softened
2 cups Sugar 4 large Eggs
2 tsp Vanilla
3 cups All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 cups chopped Pecans
1 cup Milk Chocolate Chips
2 1/3 cups Minature Marshmallows
Directions:

Preheat oven to 350 degrees.

Microwave semisweet chocolate chips in a small microwave-safe glass bowl on High for 1 minute or until smooth, stirring ever 30 seconds.

Beat butter and sugar at medium speed with an electric mixer until creamy;

add eggs (1 at a time) beating until blended blended.

Beat in Vanilla and melted chocolate

Combine flour, baking powder, and salt and add to chocolate mixture 1/2 cup at a time, beating until well blended.

Stir in chopped pecans and milk chocolate chips.

Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.

Press 3 marchmallows into each portion of dough.

Bake for 10 to 12 minutes or until set.

Remove to wire racks.

Makes 3 dozen

Stuffed French Toast

Normally I don't post recipes before I try them but this one sounds so good I wanted to go ahead and post it. I'll report back my thoughts on it and if you try this, please report your thoughts.

Update: I made these but we didn't like them very much. I will be working on creating my own stuffed french toast recipe.

Ingredients:

1 tub (8oz) Whipped Cream Cheese
1 tbsp. Brown Sugar
3 tsp. Ground Cinnamon
1 1/2 tsp. Vanilla Extract
16 slices French Bread
1/2 cup of Preserves
5 Eggs
1 cup Milk
2 tbsp. Butter

Directions:

Mix cream cheese, sugar, 2 tsp cinnamon, 1 tsp vanilla extract, and preserves in a small bowl until well blended.

Spread mixture on both sides of bread and press each side together to form sandwiches.

Beat eggs and stir in milk and 1 tsp cinnamon, and 1/2 tsp vanilla extract until well blended.

Dip bread into egg mixture, soaking both side for 2 minutes.

Melt 1 tbsp of butter in a large skillet on medium-low heat.

Place 4 sandwiches in skillet and cook each side for 4-5 minutes or until golden brown.

Repeat adding 1 tbsp of butter.

Apple & Sage Pork Chops

from McCormick Recipe Inspriations

Ingridents:

1 1/2 tsp. Rubbed Sage

1 tsp. Minced Garlic

1/2 tsp. Ground Allspice

1/2 tsp. Paprika

1 tbsp. Flour

1 tsp. Salt

4 - 6 Pork Chops, 1-inch thick

2 tbsp. Olive Oil

1 medium Onion, thinly sliced

2 - 3 Red Apples, thinly sliced

3/4 cups Apple Juice

1 tbsp. Brown Sugar

Directions:

Mix flour, all the spices, and salt in a small bowl.

Sprinkle both sides of pork chops with 1 tablespooon of seasoned flour.

Heat olive oil in a large skillet on medium-high heat.

Cook pork chops until brown on both sides.

Remove pork chops from skillet.

Add onion; cook and stir for 3 minutes or until tender.

Add apples; cook and stir for 2 minutes.

Combine juice, sugar, and remaining seasoned flour.

Pour mixture into skillet.

Return pork chops to skillet.

Bring to a boil.

Reduce heat to low; cover and simmer for 5 minutes or until desired doneness.

side note:

If you do not keep the spices on hand, McCormick has this recipe and spices in a nice pre-measured package. They are about $1.99 each.

Also there is 1 tsp. Thyme Leaves in the recipe but I leave that out.

Crockpot Chicken and Stuffing

Ingredients:

4 boneless, skinless Chicken Breast
1 can Cream of Chicken with Herbs Soup
1 can Cream of Celery Soup
1/2 cup Chicken Broth
1 tsp dried Parsley flakes
1 tsp dried Thyme
1/2 tsp Salt
Dash black pepper
2 cups Seasoned Stuffing Crumbs
4 Tbsp butter

Directions:

Mix the soups, broth, parsley, thyme, salt, and pepper.

Lightly grease a 5 to 7-quart slow cooker.

Pour stuffing crumbs on the bottom of the slow cooker and drizzle with butter. Add the chicken and pour the soup mixture on top.

Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Stuffed Cube Steak

Ingredents:

4 Cube Steaks
1 box Stove Top Stuffing
1/2 cup Celery
1/2 cup Onions
1 can Golden Mushroom Soup
1 can Cream of Celery Soup
1 can Milk (soup can)
1 tsp. Worcestershire Sauce

Directions:

Preheat oven to 325 degrees.

Cook Stove Top Stuffing by direction on box. Dice the onion and celery and saute. Add to Stove Top Stuffing.

Heat olive oil in skillet.

Flatten the cube steak with hands. Fill each steak with Stuffing mixture. Roll steak and secure with toothpicks.

Brown rolled steak in skillet. Place in a casserole dish.

Mix soups, milk, and Worcestershire, add to drippings in skillet. Mix and bring to a boil, then pour over the steaks.

Bake for 1 hour or until bubbly.

Garlic Mashed Potatoes

Ingredients:

1 sm head Garlic
Olive Oil
1 lb Red Potatoes
3 Tbsp Butter
1/2 cup Heavy
Salt
Pepper


Directions:

Preheat over to 425 degrees.

Slice off the very top of the garlic head and drizzle it with olive oil. Wrap it in foil and bake for 30 minutes on a sheet tray. Remove from over and let cool.

Wash potatoes and quarter them evenly. Place in a pot with cold water on top of stove. Add salt and bring to a boil. Cook until tender and drain.

Remove garlic cloves from the head and mash.

Place potatoes back into the pot and mash.

Heat butter and cream on top of stove until butter melts.

Add mashed garlic cloves to potatoes. Add butter/cream mixture and stir everything together until well blended.

Salt and pepper to tase.

Gorgonzola Cream Sauce

Ingredients:

1 Tbsp Butter
1 Shallot
1 cup Heavy Cream
1/4 plg Grogonzola Cheese
Salt
Pepper

Directions:

Mince the shallot and shred the cheese.

Heat a medium saucepan over medium heat.

Add butter to melt and saute shallot until tender.

Add heavy cream and let reduce by half.

Turn heat to low and add the Gorgonzola cheese and stirs until melted. Season salt and pepper to taste.