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Friday, December 16, 2011

Baked Potato Soup

Baked Potato Soup


4 medium to large baking potatoes
3 cups reserved potato water

2 Tbsp. Wildtree beef or chicken bouillon

1 medium yellow onion, chopped
2 stalks celery, chopped
1/3 cup butter
2/3 cup flour
2 cups milk
dash of celery seed
1 tsp. salt
1/4 tsp. ground pepper
8 oz. light sour cream
1 serving prepared Wildtree Kids Cheez Blend (1/4 cup blend with 1/4 cup milk)
Garnish: sour cream, shredded cheese, bacon, green onions

How to Make It:

  1. Wash and chop unpeeled potatoes into bite-sized pieces. Boil in a large pot until tender. Drain, reserving 3 cups of the water.

  2. Mix 2 Tbsp. bouillon with the reserved potato water.

  3. In a deep saucepan melt butter and then add chopped onions and celery. Cook until tender. Add flour, salt, pepper, and celery seed and stir to combine. Add milk; stirring well.

  4. Pour sauce into the large pot. Add the potatoes and bouillon. Add more milk, if necessary, to desired thickness (will thicken upon cooking). Add sour cream and the prepared Kids Cheese Blend. Stir well.

  5. Simmer for 2 hours, making sure everything is tender. Serve. Garnish with sour cream, cheese, bacon, and/or green onions.


Wednesday, January 26, 2011

Banana Oatmeal Cookies

On this fine snowy day we made some rather YUM cookies! We haven't been all that good at our banana consumption lately and I needed something other than banana bread to make with those almost black bananas. The aroma from these cookies now fills the house...and I want it to stay. I'll keep this recipe in my *favorites* stack...the cookies weren't dry and had a great texture. And most of all the kids love them!

What you need:

3/4 cup shortening (I use butter flavor)
1 cup packed brown sugar
1 egg
1/2 cup mashed ripe banana
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 cups rolled oats
1/2 cup chopped walnuts

What to do:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together shortening and brown sugar. Beat in egg and mashed banana, then stir in vanilla. Combine flour, baking soda, salt, cinnamon, and cloves; stir into the banana mixture. Mix in rolled oats and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Leave room for spreading.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

*Lisa changes: I added more banana, cut the sugar, and omitted the chopped walnuts.
I might add golden raisins next time.


Sunday, January 9, 2011

Classic Chili

Well, I have to admit something. I have been slacking in the posting department because...well....I can't seem to remember to take a photo before we eat all of whatever it is I've made. (The photo I used is courtesy of Better Home & Gardens, where the recipe came from in the first place.)

I make this chili every few weeks and every time it seems to vanish before I blink! So it must be good, right? It is! I wanted a "normal" chili recipe that didn't call for ingredients like cinnamon or beer, and this one is primo! The recipe below is doubled (except for the beans). Trust me. Just go ahead and double it.

Classic Chili

2 lbs. ground beef (for the best flavor I use 1 lb. 93/7 and 1 lb. 80/20)
1 large or 2 small green peppers, chopped (1 cup)
1 cup chopped yellow onion
8 cloves of garlic, minced
2 15-oz. cans tomato sauce
2 14.5-oz. cans diced tomatoes, undrained
1 15-0z. can dark red kidney beans, rinsed and drained
4-6 tsp. Leslie's Chili Mix or chili powder
1 tsp. salt
1 tsp. dried basil, crushed
1/2 tsp. ground black pepper

Optional toppings: corn chips, shredded cheese, onion, sour cream

1) In a large pot cook the beef, onion, green pepper, and garlic until meat is done. Drain.
2) Add all other ingredients and simmer at least 1 1/2 hours for best flavor. Serve with cornbread, if desired, and any toppings.


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