Cheesy Potato Soup

 CHEESEY POTATO SOUP

2 CHICKEN BOUILLON CUBES

1 1/2 CUPS WATER

3 CUPS CUT UP POTATOES

1 CUP DICED CARROTS

1 CUP DICED CELERY 

1/4 CUP DICED ONIONS

1 TEASPOON PARSLEY FLAKES

1/2 TEASPOON SALT

1/2 TEASPOON PEPPER

COOK UNTIL POTATOES AND CARROTS ARE TENDER.

MAKE PASTE OF:

2 TABLESPOONS FLOUR

2 CUPS MILK

1/2 POUND VELVETA CHEESE

COMBINE WITH VEGETABLES

ADD SOME SMALL PIECES OF LEAN HAM OR CRUMBLED BACON

Spicy Roasted Red Pepper Soup

1 large jar of roasted red peppers

1 Tbsp. Olive oil

1 medium onion

4 cloves garlic

5 cups reduced sodium chicken or vegetable broth

1 large can of crushed tomatoes

¾ t. chili powder

½ t. salt

1 cup fat free milk

Fresh ground pepper to taste

3 Tbsp. Basil (fresh if you have it)

Cook the chopped onion and garlic in olive oil until tender.  Put roasted red peppers and onion/garlic mixture into food processor and puree.  Return puree to soup pan; add broth, chili, tomatoes, and salt.  Bring to a boil and simmer about 10-20 minutes until flavors are blended.

Add a bit of Worcestershire sauce and more salt or pepper, as needed. 

Add 1 cup of milk; reheat.

Junie Byrd's Marinade

1/4 Cup Soy Sauce
2 T Red Wine Vinegar
1 T Brown Sugar
1 T Honey
1/2 t. Cinnamon
1 Garlic Clove
1 Green Onion (optional)

Mix all ingrediants together (may help to warm a bit). I use as a marinade or when I saute meats. Works good on pork and Chicken.

Cocoa Apple Cake

3 Eggs
2 Cups Sugar
1 Cup Margerine (Butter)
1/2 Cup Water
2 1/2 Cups Flour
2 Tbls Baking Cocoa
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Allspice
1 Cup finely Chopped nuts
1/2 Cup Chocolate peices
2 Apples finely choppedo
1 tsp Vanilla

Beat eggs, sugar, butter and water together until fluffy. Sift together flour, cocoa, baking soda, cinnimon and allspice; add to creamed mixture and  mix well. Fold in nuts, chocolate, apples and vanilla. Spoon into 10 inch loose botom tube pan? (I use a loaf pan.)

Raspberry Cookies

These cookies are a last minute addition to the menu. The original recipe was on the Smuckers site. Of course I didn't follow the directions....

1 package angel food cake mix
3/4 cup raspberry fruit preserves
1/3 cup mini chocolate chips

Mix the preserves and the cake mix until it is well blended. This takes a while and seems like it won't work, but it does eventually. Beat for a couple more minutes. The dough is very shiny and sticky. Fold in the chocolate chips. (I was going to use regular sized chips, but I didn't. The big ones would overwhelm the cookies. The minis are perfect.)

Spoon on to cookies sheets sprayed with cooking spray. Well sprayed. Bake at 325 degrees F for 12 minutes.

--c

Peaches and Cream Cake

PEACHES AND CREAM CAKE

jmb

Preheat oven to 350 degrees. Spray bottom and sides of pan.

1 Yellow Cake Mix

4 Eggs

1/3 Cup Oil

12 oz. Cream Cheese, Softened

3/4 Cup Sugar

1 Small Package Instant Vanilla Pudding

1 Cup Water

1 Large Can Sliced Peaches, Drained (save juice)

Grease and flour a 13 x 9 inch pan.

Mix cream cheese and 5 Tbls. peach juice and sugar together.  In another bowl, mix cake mix, eggs, water, oil and pudding mix.  Beat a few minutes.

Pour into prepared pan.

Arrange peaches on top of batter.  Drop cheese mixture on top and spread around.

Bake 45 to 50 minutes.  Refrigerate for at least 1 hour before serving.