Soups and cheesecake!

Loaded Potato Soup
(Prep Time: 20 minutes. Cooking Time: 30 -40 minutes)
6 medium to large potatoes
2/3 cup butter
2/3 cups flour
6 cups milk (skim or whole, whatever your family drinks)
1 teaspoon chicken bouillon (I prefer to use “Better Than Bouillon” chicken base. It’s concentrated stock found in a small jar in the same aisle as chicken broth. Refrigerate after opening)
2 green onions
1 cup sour cream (non-fat or low fat is ok to use)
2 cups crisp bacon, cooked crisp and crumbled
2 cups shredded cheddar cheese

Peel and cube potatoes into bite size pieces. Place cubed potatoes in a 3 quart stockpot and cover with water. Cook potatoes until fork tender (about 15-20 minutes). Drain potatoes. Meanwhile, melt butter in a large pot over medium low heat. Add flour and stir until mixture is blended and bubbly. Gradually add milk to the butter-flour mixture, stirring constantly until thickened. Add bouillon, green onions and cooked potatoes, sour cream and cooked bacon. Just before serving, reduce heat and add cheese. Stir well and serve.

Serves 8-10 If you have leftovers and reheat this soup the next day, it may be too thick (the potatoes will do that!). Just add enough milk to thin and adjust the seasonings.

Make Ahead Tips: Potatoes can be cooked ahead of time, drained and stored in the refrigerator in a sealed container. Potatoes can also be peeled and cubed a few hours ahead, but they then must be covered with water to prevent them from turning brown.







Carmel Pecan cheesecake

1 pkg. (8oz) cream cheese, softened
1/2 cup sugar
4 eggs
1 tsp. vanilla extract
1 unbaked pastry shell (9 in)
1 1/4 cups chopped pecans
1 cup caramel ice cream topping

In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.

In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans.

Bake at 375 for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly) Cool on wire rack for an hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.

Enjoy!





Zuppa tuscana better than the olive garden

* 1 lb ground Italian sausage- I use hot I like it spicy
* 1½ tsp crushed red peppers
* 1 large diced white onion
* 4 Tbsp bacon pieces
* 2 tsp garlic puree
* 10 cups water
* 5 cubes of chicken bouillon
* 1 cup heavy cream
* 1 lb sliced Russet potatoes, or about 3 large potatoes
* ¼ of a bunch of kale
# Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
# In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
# Add chicken bouillon and water to the pot and heat until it starts to boil.
# Add the sliced potatoes and cook until soft, about half an hour.
# Add the heavy cream and just cook until thoroughly heated.
# Stir in the sausage and the kale, let all heat through and serve. Delicious!

Chicken brocooli streudal

wonderful~~~~


Chicken and Broccoli Strudel
(Prep Time: 20 minutes. Cooking Time: 30 minutes)
2 cups cooked chicken , chopped (purchased rotisserie chicken works fine)
1 cup raw broccoli, chopped
½ cup red bell pepper, chopped
1 cup shredded sharp cheddar cheese
1 garlic clove, minced
½ cup mayonnaise
1 teaspoon dried dill
¼ teaspoon salt
2 (8 ounce) packages unbaked crescent roll dough
1 egg, lightly beaten


Preheat oven to 375°. Combine first 8 ingredients (everything except dough and egg) in a medium sized bowl. Mix well. Unroll 1 package of crescent roll dough – do not separate. Arrange longest sides of the dough across the width of a cookie sheet. Repeat with the second package of dough, slightly overlapping the two packages of dough (you are trying to form 1 large piece of dough). Using your fingers, press the edges of the two pieces of dough together. Spread the filling down the middle of the large piece of dough. Using a knife, cut lines 1 ½” apart down both sides of the dough that has not been covered with filling. To form a “braid”, start at one end and lift 1 strip of dough from the right side of the chicken mixture and lift it up and half way across the chicken mixture. Repeat with a strip from the left side. When the strips meet in the middle, slightly press and twist them together. Repeat until all strips have been braided together. Brush beaten egg over top (you don’t need to use all of the egg, just enough to slightly coat the braid). Bake 25-28 minutes or until golden brown. Cut into 1 ½” slices and serve.