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!