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.

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.

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.

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.

Grilled Flank Steak

Ingredients:

2 lb Flank Steak
Salt
Pepper

Directions:

Heat a grill pan to medium heat.

Season steak with salt and pepper to taste.

Cook steak for 8 to 10 minutes on each side.

Remove from heat and cover with foil to make a tent. Let steak rest for 5 mintues. Cut into 1/8 inch slices.

Italian Beef Florentine

Ingredients:

1 1/4 lb Hamburger (or 5 beef patties)
2 1/2 cups Baby Spinach Leaves
3 Eggs
4 Tbsp butter
3 cups Milk
2 packet Garlic and Herb sauce mix
4 Tbsp Olive Oil
1 3/4 cups Panko
3 tsp Italian seasoning
1/2 tsp Salt
1/4 tsp Pepper
1/2 cup Flour

Directions:

Make 5 hamburger patties.

Place the flour in plate. Then beat the eggs and place into a bowl. Next combine the panko, italian seasoning, salt, and pepper in another plate.

Preheat a large skillet on medium-high heat with 4 Tbsp of olive oil. Next, Dip patties in the flour (covering both sides), then dip into the egg mixture. Then dip into panko mixture.

Place each pattie into the pan and cook each side to brown the crust. Then cook until internal temperatures reaches 160 degrees (total time in pan could be 4 - 6 minutes).

Combine sauce mix and milk in a saucepan on medium-high heat. Bring to a boil. Reduce heat to low and stire in butter and spinach. Cook for 2 - 3 minutes, stirring often, until the spinache is wilted.

Beef Brisket in Beer

Ingredients:

1-3/4 pounds Beef Brisket
1/4 teaspoon Pepper
1/2 large Onion, sliced and separated into rings
3 1/4 tablespoons Chili Sauce
1 1/4 tablespoon BrownSsugar
1 clove Garlic, pressed
1/3 cup Light Beer
1 1/4 tablespoon All-Purpose Flour
Pepper
Garnishes: tomato slices, fresh parsley sprigs

Directions:

Trim fat from brisket, and cut brisket in half. Sprinkle with 1/4 teaspoon pepper.

Place onion rings in bottom of a slow cooker; top with brisket.

Stir together chili sauce and next 3 ingredients; pour over brisket.

Cover and cook on HIGH 4 to 6 hours, or on LOW 8 to 12 hours. Remove brisket, and set aside, reserving liquid in slow cooker.

Remove 1 cup reserved liquid from slow cooker; whisk in flour, and pour into slow cooker, whisking constantly. Cook, whisking constantly, 5 minutes or until thickened.

Serve over brisket; sprinkle with pepper.

Garnish, if desired.

Baked Tilapia

Ingredients:

5 (4oz) Fillets Tilapia
2 1/4 tsp butter
1/3 tsp Old Bay Seasoning TM
2/3 tsp Garlic Salt
1 1/4 tsp Lemon Juice
1 (16oz) Mixed Vegetables
Salt and Pepper

Directions:

Preheat over to 375 degrees.

Grease a 9 x 13 casserole dish.

Place tilapia in the bottom of the dish and dot with butter. Season with seasoning and garlic salt. Sprinkle each tilapia with lemon juice.

Arrange mixed vegetables around the fish and season lightly with salt and pepper.

Cover and bake for 25 to 30 minutes or until vegetables are tender and fish flakes easily with fork.

Chicken Roni Casserole

Ingredients:

4 Chicken Breast, boneless and skinless
1 box Rice-A-Roni
1 can French Green Beans
1 cup broth
1 can Cream of celery soup
1/2 cup Mayonnaise
1 Tbsp dried Onion
3 Tbsp. butter or margarine

Directions:

Preheat oven to 350 degrees.

Cook chicken and cut into chunks.

Cook Rice-A-Roni per direction on box

Melt butter or margarine in a 9 x 13 casserole dish. Mix chicken and all ingredients together and pour into casserole dish.

Bake 25 to 30 minutes.

Parmesan Crusted Chicken

Ingredients:

4 Skinless, Boneless Lemon Chicken Breast
3 Large Eggs
2 cups Panko
1 Tbps Italian Season
8 Tbps Olive Oil
1 cup Parmesan Cheese (grated, shredded, or crumbles)
Salt
Pepper

Directions:

Preheat oven to 350 degrees.

Heat 8 Tbps olive oil on medium heat in a skillet.

Gather 3 plates. Place the chicken in the first plate and in second plate, whisk the eggs. Place the Panko in the third plate.

Salt and pepper each side of chicken. Sprinkle italian seasoning onto each side of chicken.

Sprinkle the cheese on top, patting each side.

Dip into the eggs.

Then coat in panko, covering each side completely.

Cook chicken, in batches, until golden brown.

Place chicken onto a rack, in a 9 x 13 pans or pork chop and bake for 15 minutes or until cooked

Meatball Subs

Ingredients

1- 24 oz package Meatballs (or make your own)
1- 16 oz Parmesan Shredded Cheese
2 cups BBQ Sauce
1 package Sub Rolls

Directions

Cook meatballs per package directions but in 2 cups of BBQ sauce.

Toast Sub rolls.

Place Meatballs on sub rolls and sprinkle parmesan cheese.

Enjoy!

Baked Spaghetti

Ingredients

1 lb Hamburger Meat (if desired)
1 16 oz Mueller's Spaghetti Noodles
1 26oz Ragu (or make your own)
1 16oz Sargento Itallian Shredded Cheese

Directions
Preheat over to 325 degrees.

Cook noodles as directed on package.

Brown hamburger meat in skillet, drain. Add spaghetti sauce, cook until heated.

Mix noodles and sauce in 9 x 13 casserole dish. Bake for 20 minutes or until bubbley. Sprinkle cheese on top and put back into oven until melted.

Poppy Seed Chicken

Ingredients

4 Chicken leg Quarters
1 can cream of chicken
1 can cream of celery
1 (8oz) sour cream
1 stick butter, melted
1 pkg Ritz crackers
1 1/2 Tbsp poppy seed

Directions

Preheat oven to 325 degrees.

Cook and debone chicken.

Mix chicken with soups and sour cream. Place in a 9 x 13 casserole dish.

Topping

Crush crackers and mix with butter and poppy seed. Sprinkle on top of chicken mixture.

Bake for 25 minutes.

Super Simple Cranberry Roast (beef or pork)

Super Simple Cranberry Roast (beef or pork)

Ingredients

2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free)
1 (16-ounce) whole berry cranberry sauce (or 2 cups homemade!)

that's it!

The Directions

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Chicken Pot Pie

Ingredients:
4 chicken breast
1 can cream of chicken
1 can cream of celery
1 cup chicken broth

Vegetables of your choice 

Crust:

1 cup self-rising flour
1 stick butter, melted
1 cup buttermilk
Black pepper

Directions:
Preheat over at 425 degrees.

Cook, debone and dice chicken.

Mix soups, and broth together and spoon into 6 individual pans.

Spoon chicken into each pan and mix.

Spoon vegatebales into each pan and mix. My family likes carrots, peas, and mushrooms.

Topping:Mix flour, buttermilk, butter and pepper and spoon on top.

Bake 40 minutes.

Or when crust is golden brown and soup bubbles.

For one large chicken pot pie use the same ingredients as above and mixed everything together (except the crust) and pour into a 9 x 13 dish.
Then mix the crust ingredents and pour on top.
Bake the same length of time as above.