Friday, March 11, 2016

Loaded Baked Potato Soup

Every time we go out to a sandwich restaurant, I order Baked Potato Soup.  It is just so warm and comforting.  I always hesitate to make it at home because I know my children aren’t that into it, especially my middle child.  For some reason she has a serious aversion to mashed potatoes.  No joke, I made this soup and she devoured it and asked for more!  Maybe it was the bacon.  Ha!  I printed this recipe off the internet many years ago and there is no label on it so I am sorry I can’t give credit where credit is due.  If this is yours, please let me know so I can credit you!


-1 pound bacon, slightly chopped

-1 medium yellow onion, diced

-1 large carrot, peeled and diced (or a handful of baby carrots, diced)

-3/4 cup diced celery (3-4 large ribs)

-4 large Russet potatoes, peeled and diced

-4 medium red potatoes, diced

-1/4 cup flour

-2 to 4 cups chicken or vegetable stock

-salt and pepper to taste

-4 cups heavy whipping cream



1.  In a large pot over medium heat, fry bacon until crispy.

2.  Remove bacon and drain on paper towels, reserving half for garnish.  In bacon fat, cook onions, carrots, and celery until the onions are translucent.  Add potatoes and cook for 4 minutes. stirring occasionally.

3.  Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes.  Add chicken stock and half of the bacon.  Chicken stock should completely cover the potatoes in the pot.  Season with salt and pepper.

4.  Over medium high heat, bring the soup to a simmer and cook for 25 minutes until the potatoes are soft.  Mash some of the potatoes for thicker, creamier texture.  Add whipping cream and simmer for 5 minutes.

5.  Adjust thickness by adding water or stock.  Soup should have a creamy consistency.

6.  Seasons to taste; garnish with bacon. 



Monday, February 29, 2016

Cauliflower Risotto Cakes

Cauliflower is quite an incredible little guy.  He is super stinky to cook, but tastes delicious when he is done.  He has amazing health benefits, including inactivating carcinogens in your body.  Crazy, right?  We try to eat cauliflower at least every other week.  Sadly, my kids aren’t such a fan of the big guy.  I’m always trying to hide him in different foods.  After many tries, I finally succeeded!  These cakes were gone in the blink of an eye and they begged for more.  Healthy and yummy?  I’m in! 

Just a couple notes – I went ahead and made risotto from scratch but this would be just as good with long grain rice.  Also, for those who are egg free, this recipe still works great without the egg.  Just make your cakes a little smaller and thicker so they stay together.  Recipe from Cooking Light Magazine.


-1 cauliflower head (about 1 pound of florets)

-1.5 cups prepared risotto (or rice)

-2/3 cup panko

-1/4 cup parsley, chopped

-1/2 tsp salt

-1/2 tsp black pepper

-2 oz shredded fontina cheese (I used parmesan)

-1 large egg

-1 Tbsp olive oil



1.  Preheat oven to 400 degrees.  Pulse the cauliflower florets in a food processor until finely chopped.  Spread on a baking sheet; bake at 400 for 40 minutes, stirring occasionally.

2. Combine cauliflower with remaining ingredients, except olive oil, in a large bowl.  Shape into 8 (3 inch) patties (thicker and smaller if not using the egg). 

3. Heat 1 Tbsp olive oil in a large nonstick skillet over medium heat.  Add 4 patties to pan; cook 3 minutes on each side.  Remove from pan.


Friday, February 26, 2016

Black Forrest Trifle

I LOVE Black Forrest cake.  I mean, it’s just chocolate, cherries, and whipped cream.  What is there not to love?  My birthday is in the summer and every year we try our best to find the perfect Black Forrest cake.  I’ve tried just about every one in the DFW area and haven’t found one that I just have to have again.  Last year, I tried this trifle and it was a home run.  Bonus: your cakes don’t have to come out perfect and the top doesn’t slide off when you try to put it on top of the cherry filling (speaking from experience).  This would be great to bring to a potluck too!



-Chocolate cake mix or Wacky Cake (click for egg free cake recipe)

-2 cans cherry pie filling

-1 (8 oz) container of Cool Whip or fresh whipped cream



1.  Make cake according to box directions for 2 cakes.  If you are using the Wacky Cake recipe (egg free), then make it twice so you have 2 cakes.  Allow cakes to cool completely.

2. Break cakes up to fit into your trifle bowl.  Each layer usually uses about half a cake.  Top layer with 1 can of cherry pie filling.  Top cherries with half of Cool Whip container.  Repeat layers.

3.  That’s it!  Enjoy!  Keep refrigerated.


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