Baked Potato Soup

My Mom made this for a family dinner, and it was hands down the best Baked Potato Soup I had ever eaten because it really did taste like a baked potato! I have tried numerous recipes with this same name, but none of them have ever actually lived up to their title until this one. So go ahead and make it, you won't regret it!

Baked Potato Soup

4 large baking potatoes (about 2 3/4 lb.)
2/3 cup butter
2/3 cup flour
3/4 tsp. salt
1/4 tsp. ground black pepper
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onions
1 lb. bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese

Bake potatoes @ 350* F for 1 hour until tender. Cool just until able to handle them enough to peel. Cube peeled potatoes and set aside. In a large saucepan, melt butter; stir in flour, salt, and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 min. until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Ladle each serving into bowls and garnish each one with bacon and shredded cheese.
Makes 6 servings.
*note* Light sour cream also works wonderfully if you prefer to ease up on the calories a bit. Also the green onions really add something so make sure you don't omit them!

Peanut Butter Bars

Not only are these cookie bars soft and chewy, but they're super easy to throw together since they're baked in a cookie sheet, then cut into bars, making them perfect for potlucks and picnics. (The original recipe makes enough to feed a crowd, so I cut it down to size, and this makes enough for one pan.)

Peanut Butter Bars

4 eggs 

2 cups sugar

1 cup packed brown sugar

2/3 cup peanut butter

1/3 shortening or butter

2 tsp. vanilla extract

2 2/3 cups all-purpose flour

1 TBSP. baking powder

1/2 tsp. salt

Cream eggs, sugars, peanut butter, shortening and vanilla until smooth. Combine remaining ingredients and gradually add to creamed mixture.

Mix well. Press dough into a greased cookie sheet (about 13x18-inch).

Bake @ 350* F for 20-25 min. or until the top is a light golden brown.

Cool, cut into bars and dust with powdered sugar.

Makes about 2 1/2 dozen.

Original Recipe For A Crowd

12 eggs

6 cups sugar

3 cups packed brown sugar

2 cups peanut butter

1 cup shortening or butter

2 TBSP. vanilla

8 cups all-purpose flour

3 TBSP. baking powder

2 tsp salt

Prepare as directed above for smaller recipe, except divide dough between three (13x18-inch) greased cookie sheets. Yield, about 8 dozen.

Toast Custard

This is a standard favorite at our house, and a fun way to use up a loaf of Mark's homemade English Muffin Bread too.

Toast Custard

2 cups milk
1/3 cup white sugar
3 TBSP. cornstarch
1/4 tsp. salt
1 tsp. vanilla extract
1 TBSP. butter
English Muffin bread, sliced, toasted, and cut into dipping strips

In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Serve warm with English toast for dipping.

Microwave Method: Combine cornstarch and sugar in a medium microwave safe bowl. Gradually whisk in milk. Microwave on High until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes. Whisk in butter and vanilla. Pour into serving dishes and serve warm with English toast for dipping.

Puff Pastry

One of my very favorite desserts of all time, it's just so delicious!

Puff Pastry

2 cups all-purpose flour, divided
1/4 tsp. salt
1 cup cold butter, divided
2 TBSP. plus 1 cup cold water, divided
1/4 tsp. almond extract
3 eggs
frosting:
1-1/2 cups confectioners' sugar
2 TBSP. butter, softened
4 tsp. water
1/4 tsp. almond extract
2/3 cup chopped almonds, toasted

In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12-in. x 3-in. rectangle.
In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Spread over rectangles. Bake at 400° F for 18-20 minutes or until topping is lightly browned. Cool for 5 minutes before removing from pan to wire racks.
For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.
Makes 2 pastries (11 servings each)

Ground Turkey Meatloaf

Using ground turkey in place of the ground beef cuts out some of the fat in this lightened up version of a classic main dish.

Ground Turkey Meatloaf

1 lb. ground turkey
3 cups crispy rice cereal
1 egg
1/4 cup ketchup
1 TBSP. Worcestershire sauce
dash of liquid smoke
topping:
1/4 cup brown sugar
1/3 cup ketchup
1 TBSP. Worcestershire sauce

Combine the first six ingredients in a large bowl. Mix together with your hands until everything is incorporated. Place mixture into an ungreased 9x5-inch loaf pan. Mix the topping ingredients together and spread over top of the meat mixture in the pan. Bake @ 350*F for 45 minutes.
Makes 1 loaf.
**To make ahead, prepare as directed, but do not bake. Cover with plastic wrap and foil, then freeze. When ready to bake, just thaw it in the fridge, still covered, for 24-48 hours. Remove the plastic wrap and foil, and bake as directed.

Slow Cooker Swedish Meatballs

An easy recipe that yields delicious results, using items you usually have on hand in our pantry.

Slow Cooker Swedish Meatballs

1 bag of 64 frozen homestyle meatballs (1/2 oz. each)

2 (10 3/4 oz.) cans cream of mushroom soup

1 (10 3/4 oz.) can cream of celery soup

2 or 3 (4 oz.) cans sliced mushrooms, drained (opt.)

1 (1 oz.) packet dry onion soup mix

2 tsp. minced garlic

16 oz. light sour cream

Hot Cooked Egg Noodles

Place the meatballs in the bottom of the slow cooker. In a separate bowl, whisk together the soups, dry soup mix, garlic and sour cream. Pour over top of the meatballs. Cover and cook on LOW for 6-8 hours or HIGH for 4-6. Serve the meatball mixture over top of the hot cooked noodles and enjoy!

**If you decide to cut the recipe in half, just use one can of cream of mushroom soup and one can cream of celery soup, and then halve the remaining ingredients.

Pretzel Kisses

I love getting my kids to help me make these, and they love to help me eat them once they’re done. We love the combination of salty and sweet and they make a cute addition to any holiday treat platter too!

Pretzel Kisses

48 pretzel rings or mini twists

1 (8 oz.) pkg. Hershey’s kisses

48 plain M&M’s

Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each pretzel. Bake at 275* F for 2-5 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature.

**I have used square pretzels and mini twists, all with the same yummy results. You can also top each pretzel with a Rolo, heat in the oven, then press a pecan half into the top of each one.

Coconut Cherry Pecan Bars

These are a HUGE favorite around my house, and now a permanent fixture in my baking files. I found the original recipe on Allrecipes, but I prefer pecans so my recipe reflects that change.

Coconut Cherry Pecan Bars

1 cup all-purpose flour

3 TBSP. powdered sugar

1/2 cup cold butter (no substitutes)

FILLING:

2 eggs

1 cup sugar

1 tsp. vanilla extract

1/4 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup chopped pecans

1/2 cup lightly chopped maraschino cherries

1/2 cup flaked coconut

In a bowl, combine flour and powdered sugar; cut in butter until crumbly. Press into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350* F for 10-12 minutes or until lightly browned. Cool on wire rack. For filling, combine the eggs, sugar and vanilla in a bowl. Combine flour, baking powder and salt; add to the egg mixture. Stir in pecans, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

**I use my food processor to mix the crust ingredients, pulsing until it’s crumbly, then press the mixture into a pan lined with foil sprayed with non-stick cooking spray. Then I also use it to chop the drained maraschino cherries, then to chop the pecans.

Rocky Road Fudge

I love the creamy texture of this easy to make fudge. This is an easy and classic holiday treat, yum!

Rocky Road Fudge

2 (12 oz.) pkgs. semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla extract

3 cups miniature marshmallows

1 1/2 cups chopped walnuts

Microwave chocolate chips and sweetened condensed milk in a large uncovered bowl on HIGH for 1 minute; Stir. If necessary, microwave additional 10-15 second intervals, stirring until smooth. Stir in the vanilla extract. Fold in the marshmallows and nuts. Press into a lightly greased 13×9×2 -inch pan. Chill until ready to serve.

***The original recipe calls for ‘2 cups of chocolate chips’, and I accidentally misread it and I used 2 (12 oz.) pkgs. instead of just 2 cups, and did not realize my mistake until it was too late. Also my mixture began to cool and set up VERY quickly, so if you are going to make this I highly recommend measuring all of your ingredients out before hand so you can add them quickly.

Caramel Nut Treat Mix

A yummy snack mix that is so good, you won't be able to stop munching on it!

Caramel Nut Treat Mix

1 (12-14 oz.) box Rice Chex cereal

1 cup slivered almonds

1 cup toasted, chopped pecans

3/4 cup butter

3/4 cup dark corn syrup

1 1/2 cups light brown sugar

Preheat oven to 250* F. Lightly grease a large roasting pan with non-stick cooking spray. In a large bowl, mix Rice Chex, almonds, and pecans. In a large, microwaveable bowl, combine the butter, dark corn syrup and light brown sugar. Heat in 1 minute increments until the butter is melted, stirring each time. Pour the melted mixture over the crispy corn and rice cereal mixture in the bowl and stir to mix. Pour the coated cereal mixture into the greased roasting pan. Bake @ 250* F for 1 hour, stirring every 10 minutes. Pour the hot mixture onto two large cookie sheets to cool, stirring to make sure it doesn’t cool in large clumps. Store in airtight containers.

**For one batch, I stirred 1/2 lb. of mini pretzels into the cereal mixture and there was still enough of the caramel coating for it all.