Tony Roma's Baked Potato Soup

This is what's on our menu tonight. Perfect for this "Arctic blast" that came through and for my sick hubby.



* 2 medium potatoes (about 2 cups chopped)
* 3 T butter
* 1 cup diced white onion
* 2 T flour
* 4 c chicken broth
* 2 cups water
* 1/4 cup cornstarch
* 1 1/2 cups instant mashed potatoes
* 1 t salt
* 3/4 t pepper
* 1/2 t basil
* 1/8 t thyme
* 1 cup half and half (I always use 1% milk)


1. Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked, remove them from the oven to cool.
2. As potatoes cool prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to the onions and stir to make a roux.
3. Add the stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. 4. Reduce heat and simmer for 5 minutes.
5. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
6. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer for another 15 minutes or until it is thick.
7. Spoon soup into a bowl and top with shredded cheddar cheese, crumbled bacon and chopped green onion.

Cheesy Chicken Chowder

My friend, Danielle, passed this recipe on to me and I'm so glad she did. I made it last night and it was fabulous! Everyone loved it, which is a rare occurrence at our house. :) Thanks, Danielle! We will definitely be making this again... and again. :)


*3 cups chicken broth
*2 cups peeled and diced potatoes
*1 cup diced carrots
*1 cup diced celery
*1/2 cup diced onion
*1 1/2 tsp. salt
*1/4 tsp. pepper


*1/4 cup butter
*1/3 cup flour
*2 cups milk (it is better with a heavier milk which makes the soup a little creamier)
*2 cups shredded cheddar cheese
*2 cups cooked shredded chicken


1. Boil chicken broth.
2. Add top 7 ingredients cover and simmer until veggies are tender.
3. While the veggies are simmering, melt butter in a sauce pan, add flour and mix well.
4. Gradually stir in milk, cook on low until mixture is slightly thick.
5. Add cheese and chicken. Cook on low until heated.
6. Combine it all together in big pot (with broth and veggies.)
7. Let simmer.
8. Enjoy.

Frosting

*1/3 c. butter (softened)
*4 1/2 c. powdered sugar
*1/4 c. milk
*1/2 tsp. vanilla
*1/2 tsp. almond extract
*food coloring (optional)

Mix with hand mixer. If too thick, add a bit more milk.

(1 batch of frosting will be enough for 2 batches of cookie dough)

Fancy Macaroni & Cheese

Just for you, Caitlin. :) Hope your family likes it. We LOVE it!

*1 lb. medium-sized shell pasta (I like whole wheat, but it is harder to find)
*8 oz. chopped smoked ham
*1 1/2 cups half and half (you can use milk, but it won't be as creamy)
*1 cup grated sharp cheddar cheese
*1 cup grated Monterrey jack cheese
*1/2 cup grated Havarti cheese (this is a little harder to find. HEB always has it)
*1 tsp crushed rosemary (not powdered)
*pepper to taste ( I just use a little)
*1 cup crushed crackers or breadcrumbs (I use crushed Ritz crackers)
*1 Tbsp butter, melted
1/4 cup shredded Parmesan cheese

1. In a large pot, boil pasta in salted water until done.
2. Drain the pasta and return to pot.
3. Add the chopped ham, half and half, cheese (except Parmesan), rosemary and pepper.
4. Stir until well combined and transfer to a greased 9x13 dish.
5. In a separate bowl, combine your crackers or bread crumbs, butter and Parmesan cheese.
6. Sprinkle, evenly, over the top of pasta.
7. Cover with foil and bake at 350 for approximately 25 minutes.
8. Remove foil and bake and additional 5-10 minutes, until a little toasty brown on top.

Hearty Chicken Soup

This is what's on my menu for the night. A perfect recipe for this freezing weather! Enjoy and stay warm. :)

*2 Tablespoons extra virgin olive oil
*2 carrots, peeled and diced
*2 stalks of celery, diced
*½ Cup red bell pepper, finely diced
*½ Cup white onion, finely diced
*2 Tablespoons jalapeno, minced (seeded and membranes removed)
*3 cloves garlic, minced

*2 14 oz cans chicken broth
*3 Tablespoons tomato paste
*1 can northern beans, undrained (white beans)
*1 can drained corn kernels
*2 Cups thinly sliced fresh spinach leaves, stems removed
*2 large boneless skinless chicken breasts, cooked and chopped or shredded
*½ teaspoon salt
*¼ teaspoon fresh ground pepper
*2 Tablespoons Hidden Valley Ranch Seasoning Mix

1. Heat olive oil in a large dutch oven or pot over medium heat. Sauté carrots, celery, bell pepper, onion and jalapeno for 5-8 minutes stirring frequently. Stir in garlic and cook for 2 minutes.

2. Stir in remaining ingredients, reduce heat to low and simmer for 20 minutes. Serve with fresh rolls.

South Carolina BBQ Pork Sliders

This is in my crock pot as I type. :)

*1/4 cup packed brown sugar, divided
*2 Tbs paprika
*2 Tbs dried minced onion
*1 1/2 tsp chili powder
*1 1/2 tsp salt
*1/2 tsp garlic powder
*1/2 tsp allspice (optional)
*4 lbs bone-in pork shoulder roast
*3/4 cup apple cider vinegar
*1/2 cup sliced green onions
*24 small dinner rolls, sliced in half
*hot sauce (optional)

1. In a small bowl, mix 1 Tbsp. of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 Tbsp. of this mixture into the bottom of a slow cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow cooker; stir to mix. Add pork.


2. Cover and cook on low 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow cooker; add green onions and toss to coat.

3. Place about 1/4 cup of pork mixture onto each bun bottom. Add a sprinkle of hot sauce, if desired. Top with bun tops and serve immediately.

Recipe from RecipeGirl.com