Baked Potato Soup

Best Ever Baked Potato Soup

(Nancy Erickson’s Recipe)

4 large baking potatoes

2/3 c melted butter

2/3 c flour

6 c milk or 3 c milk and 3 c chicken broth ( I used in place of milk liquid coffee mate)

4 green onions

4 oz sharp shredded cheddar cheese 8 oz sour cream

1 tsp salt

Freshly ground pepper to taste

Bake potatoes. Scoop out flesh when cool enough to handle. Set aside.  Put liquids, butter, flour, and onions in blender.  Whirl to chop onions.  Put in large pot.  Cook over medium heat till thick and bubbly stirring constantly to avoid scorching.  Stir in shredded cheese.  Stir till melted.   Add potatoes, meshing some.  Add sour cream and seasonings.  Adjust to taste.  Serve with crumbled bacon.


Posted by: Lois

Brown Sugar glazed Carrots

Easy Brown Sugar Glazed Carrots

Ingredients:

·                        16 ounces baby carrots

·                        2 tablespoons butter

·                        1/3 cup brown sugar, packed

·                        1 cup water

·                        dash salt

·                        pepper, to taste

Preparation:

In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Serves 4 to 6.


Posted by:  Lois

Italian Chicken

Here is a quick and easy one for ya...  I love to use this one for a Sunday dinner..  So yummy... And you use your crock pot..


Place 8 chicken tenders in the crock pot ( just put in frozen)

Combine in a separate bowl the following:

8 oz cream cheese
1 can cream of chicken soup
1/2 cup Italian salad dressing  ( I use the powdered kind and just sprinkle it in the bowl)

Pour mixture over chicken in crock pot.  Cook on low for 5-6 hours.  I do mine on high for like 4 hours and it turns out great.

Serve over rice and enjoy...  :O)




Posted by:  Margo

First up... Mom

This is an oldie but a goodie...  We all loved this recipe as kids..  Thanks mom..  :O)

Enjoy everyone!  And remember if you have any recipes you would like to have added please email them to me..  Bluerj20@aol.com

Idaho Stew

SERVING: 5 (3/4 CUP)

1 lb Lean Hamburger

2 cups diced potatoes

1 cup diced carrots

½ cup diced onion

1 can Cream of Mushroom soup

1 can Tomato soup

1 pkg dry onion soup

   Salt and pepper to taste.

Directions: sauté the hamburger in a skillet, add seasons ( I add garlic pepper and sometime chili flakes)  dice up the onion, potatoes, and carrots add to the skillet sauté

a few minutes.  Mix in a bowl; mushroom soup, tomato soup, and onion soup mix.

Pour into the skillet and mix all together…You can now leave it in the skillet and put it

In the oven at 350 degrees for and hour to an hour and a half or you can put it in your crock pot on high for 4 hours or low for 6 hours.  Either way it’s good…serve with toss salad or crackers or better yet a fresh roll…

Recipe from Lois Nemeck

And we're off....

Well, here it is..  The very first post for our NEW family recipe blog..  Please everyone subscribe to it on the right hand side and you then will be able to receive the updated posts.

When you would like to have a recipe entered on the blog just email it over to me and I will get it on for all of us to see and use...

This should be fun..  Can not wait to see what recipes are being use by this wonderful family...

So start digging in those cookbooks.. 

I will be back with the first of many wonderful recipes..

 Have a great week...  :O)