Loaded Baked Potato Soup

 This is one of my family's favorite soup recipes.  We absolutely love it!  It is easy to make and it's perfect to eat with some freshly baked rolls. 

INGREDIENTS:
1 lb bacon, chopped and cooked
1 onion, diced
3-4 carrots, peeled and diced
5 stalks of celery, finely diced (about a cup)
8 medium potatoes, peeled and diced
1/4 c flour
2-3 (14.5oz) cans chicken broth
salt
pepper
4 c heavy cream or half & half

In a large soup pot, sautee onion, carrots and celery in about a tablespoon and a half of olive oil (you can also use the drippings from the cooked bacon).  When onions are translucent, add potatoes and cook for about 4 minutes.

Add flour and mix well to try and coat your veggies.  Add chicken broth and water if needed.  Add half (or all) the bacon, and salt and pepper.

On medium heat bring soup to a simmer and cook for about 25 minutes or until potatoes are soft.  At this point you can mash some of the potatoes for a creamier texture.  Add the heavy whipping cream (or half & half) and simmer for another 5 minutes.  You can add more salt or pepper if it's needed.

Serve and garnish your soup with green onions, cheddar cheese, and bacon.  Enjoy!

Carrot-Pineapple Cake

INGREDIENTS:
2 & 3/4 c flour
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1.5 c sugar
1 c oil (I typically do 1/2 oil, 1/2 apple sauce)
2 tsp vanilla
2 eggs
2 c shredded carrots
8.25 oz crushed pineapple (well drained)
1/2 c chopped walnuts

Combine flour, baking soda, salt and cinnamon.  In a separate bowl combine sugar, oil, vanilla and eggs-beat well.  Stir in flour mixture and mix well.  Stir in carrots, pineapple and walnuts.  Pour batter into a greased and floured 9x13 baking dish and bake for 50-60 minutes at 350 degrees Fahrenheit.  Cool completely.

CREAM CHEESE FROSTING:
8 oz cream cheese, softened
2.5 c powdered sugar
6 tbsp butter, softened
2 tsp vanilla

Mix all the above ingredients with a hand mixer and frost your cake.  Enjoy!

Glazed Zuchinni Bread

This recipe was shared by a friend from church.  This zucchini bread is delicious!!!  I think the glaze is the best part to it.  Really, you have to try it.  I'm sure you'll love it as much as we did.  Also, these loaves freeze very well.

INGREDIENTS:

2.5 c flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

3 eggs

2 c sugar

1 c oil

3 tsp vanilla

2 c grated zucchini

GLAZE (whisk all ingredients together):

1 c powdered sugar

1 tsp cinnamon

1 tsp vanilla

3 tbsp water

Mix the first seven ingredients together and set aside.  Mix the last five ingredients together with a mixer and then slowly fold in the dry mix you set aside until all your ingredients are well mixed.  Pour the batter evenly unto 4 small greased loaf pans.  Bake at 350 degrees Fahrenheit for 40 minutes or until toothpick comes out clean.  Let the bread cool for about 20 minutes, then take each loaf and glaze bottom, top, and sides while still warm.  Let the loaves dry for 1 hour after you glaze them.  Enjoy!

Copy Cat Zuppa Toscana

 This soup is absolutely delicious and one of my family's favorite soups!  I have some picky eaters, but no one complains about this soup EVEN with the kale!  

A few notes when making this soup:  

This soup is very easy to make and I don't think you can go wrong making changes to it.  For example, sometimes when I'm in a hurry and don't feel like cooking bacon, I just use some Kirkland brand bacon crumbles.  Put as much as you want in it.  If I cook bacon, I usually cook a regular package of it and add it to the soup.

I also like my soup a little more spicy so I add half mild and half hot Italian sausage.  To me it gives it just the right spice it needs but not too much that even my three year old eats it just fine.

You can substitute red potatoes instead of the russet potatoes (if you do, don't even bother peeling them, I don't)

You love kale?  Well add some more, why not!

Seriously, give this soup a try, you will love it!

INGREDIENTS:

1 lb Italian sausage (I like to add half mild and half hot)
1 large onion, chopped
1 tbsp minced garlic
salt to taste
1/4 tsp black pepper
1/2 tsp red pepper flakes
6 medium size russet potatoes (peel, wash, and dice into small chunks)
3 (14.5 oz) cans of chicken broth
1 quart water
2 tsp flour or cornstarch (mix with a little water to make a soft paste)
1/2 lb bacon, cook and chop
1 bunch kale, chopped (about 2 cups packed in a measuring cup)
1 cup heavy whipping cream (heat in microwave for 1 minute)

Place the Italian sausage in a pot and cook until brown, with a wooden spoon, break the meat apart as it cooks.  When the sausage is almost cooked, add onion, garlic, and red pepper flakes and continue cooking.  When the sausage is cooked, add the potatoes, chicken broth, water, salt, and black pepper.  Cook on medium heat until the potatoes are tender.  Add the flour mixture and simmer for about ten minutes.  At this point you add the cooked bacon, the chopped kale, and the whipping cream.  Cook for about five minutes longer and that's all, your soup is done.  Enjoy!

Strawberry Cottage Cheese Salad

INGREDIENTS:
48 oz Cottage cheese
1 small package strawberry jello
1 tub (16oz) whipped cream
Strawberries, cut into slices

Add the cottage cheese and strawberry jello into a bowl, mix well.  Fold the whipped cream into your mix, and add strawberries.  Stir until all the ingredients are well combined.  Keep refrigerated until ready to serve.  Enjoy!

Pumpkin Spiced Pizzelles

You will need a pizzelle iron to make these yummy Italian cookies.

INGREDIENTS:

1/2 c butter (one stick/8 tbsp)

2 eggs 

1/2 c pumpkin puree

1 c sugar

2 tsp vanilla

2 c flour

2 1/2 tsp baking powder

2  tsp pumpkin pie spice

dash of salt 

Preheat pizzelle iron according to manufacturer's instructions.  

In a bowl, mix the first five ingredients well, and then incorporate the rest of the dry ingredients.  

Drop a tablespoon of batter at a time on the preheated iron, and cook at desired temperature for about 30-40 seconds.  Remove cookie from pizzelle iron and cool.  You can eat the cookies like that or drizzle some melted chocolate over them.  Enjoy!

Arroz con Pollo (Rice with Chicken)

 

INGREDIENTS:

*  8-10 skinless pieces of chicken (I like to use chicken thighs)

*  "Goya" brand, Adobo all purpose seasoning with pepper (or your favorite chicken seasoning).  You can find this seasoning in the Latin aisle of your grocery store.

*  2 tbsp olive oil

*  1 large green (bell) pepper, finely chopped

*  1 red pepper, finely chopped

*  1 medium onion, finely chopped

*  1 tsp minced garlic

*  3 cups of rice 

*  2 small envelopes of "Sazon Goya con Azafran"

*  1 tsp chicken bouillon

*  6 and 1/2 cups cups water

*  1 cup frozen peas

*  salt to taste

Pour the olive oil in a large pan/skillet and brown the seasoned chicken (using Adobo all purpose seasoning with pepper) for about 5 minutes on each side.  I usually cook about 5 pieces at a time.  When ready, pull those chicken pieces out and continue with the rest of the chicken until all of the chicken is done and out of the pan.  In the same pan/skillet, sautee the chopped red and green peppers, onion, and minced garlic.  Add the rice, the contents of the 2 "sazon goya con azafran" envelopes, and the chicken bouillon.  Stir until all the ingredients are well mixed.  Add the water, salt, and frozen peas, stir well.  Place all of the chicken thighs on the top of the rice.  Cover, reduce heat, and simmer for about 25 minutes for the rice and chicken to finish cooking.  Enjoy!