Friday, January 21, 2011

Hearty Potato Soup

I found our favorite potato soup recipe!!! It's been missing for months and I wasn't quite able to duplicate it without the recipe. But what was lost is now found!!

Wow. I think I just likened soup to the biblical prodigal son. ouch.

Anywho, here is the World Famous Hearty Potato Soup Recipe

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery ribs, diced
2 quarts water
1 onion, chopped
6 Tablespoons butter or margarine
6 Tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups milk

  1. Cook potatoes, carrots, and celery in water until tender, about 20 minutes.
  2. Reserving the liquid, drain the vegetables and set them aside. (I set my strainer on top of my Pampered Chef super-sized measuring cup to catch the liquid.)
  3. In the same pot, saute onions in butter until soft.
  4. Stir in flour, salt, and pepper.
  5. Gradually add milk, stirring constantly until thickened.
  6. Gently stir in cooked vegetables.
  7. Add reserved cooking liquid, 1 cup at a time, until soup is the desired consistency.
  8. Serve as is, or make it a loaded hearty potato soup by sprinkling crisp bacon and shredded cheese on top.

Thursday, January 20, 2011

Waffle cones

Sometimes the circumstances that drive me to try a new recipe are beyone strange. For example, today Jay treated three of the girls to Call Hall for ice cream, Maggie snuck sugar multiple times today (tomorrow's going to U.G.L.Y.) and I'm hungry for a snack and too broke to go out for ice cream.

Thus, waffle cones. Because I don't have to share (they are full from the sweet snack) and it doesn't have to be sugar/cinnamon free (because Maggie is in trouble) and I have all the ingredients (so no run to town.)

And if you're going to do waffle cones, who better to mimic than Miss Butter Herself, Paula Deen.

1/2 cup sugar
1 1/2 teaspoon vanilla
2 eggs
1 stick butter, melted (see, Paula Deen at her best!)
2/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
Pinch salt
Nonstick cooking spray

  1. Beat sugar, vanilla, and eggs until cream.
  2. In a separate bowl, mix together the flour, cinnamon, and salt.
  3. Whisk the dry ingredients into the sugar/egg mixture.
  4. Spray waffle iron (or even better, a pizzelle iron, but since I don't have one of those, a waffle iron)
  5. Pour 3/4 Tablespoons batter onto iron and cook until baked and brown.
  6. While still hot, I pushed them into a cupcake pan to make little waffle bowls. They'll come out squishy but will harden to a crisp as they sit.
  7. Once cooled, serve with a scoop of ice cream.