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Potato Soup

August 21, 2014

potato-soup-ck-223873-lChilly days often call for bean soup, chili, veggie soup or chicken n dumplings. Why not try out potato soup? It hits the spot and tastes great! With its cheesy soup texture along with the veggies, it will warm you up in no time and satisfy your hunger perfectly.

  • 6 cup cubed potatoes
  • 2 cup water
  • 1 cup celery (OPTIONAL)
  • 1 cup carrots (OPTIONAL)
  • 1/2 cup chopped onion
  • 2 tp parsley
  • 2 chicken bouillon cubes
  • 1 tp salt
  • 1/8 tp pepper
  • 3 cup milk
  • 1/4 cup flour
  • 3/4 lb. Velveeta cheese – cubed

In large saucepan, combine all but milk, flour and cheese. Mix well and simmer (covered) for 15-20 minutes, until vegetables are tender. Gradually add milk to flour, mixing well. Add milk mixture to vegetables. Cook until thickened. Add cheese. Heat until melted.

Chef’s Delight Tip of The Week

August 18, 2014

This should have been published earlier in the summer…but here it is better late than never. To get the most out of the grilled flavor, add a few sprigs of your favorite herbs directly to the top of the charcoals as you grill.

Chewy Molasses Cookies

August 14, 2014

ginger-plate-600x408Here’s a new recipe to try for your annual cookie trays. They melt in your mouth and smell delightful! The family will love them. Enjoy!

  • 2 cup all-purpose flour
  • 2 tp baking soda
  • 1 1/2 tp ground cinnamon
  • 1 tp ground ginger
  • 3/4 tp ground cardamom
  • 1/2 tp kosher salt
  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1/3 cup mild-flavored (light) or robust-flavored (dark) molasses
  • 1/4 cup (packed) dark brown sugar
  • Coarse sanding or raw sugar (for rolling)

Place racks in lower and upper thirds of oven; preheat to 375°. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine. Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2 inches apart. Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.

DO AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.

Chef’s Delight Tip of The Week

August 11, 2014

It’s hot, hot, hot…but here is how to get those stubborn ice cubes from the ice cube tray. Run your finger under running water for a second, then press it to the center of the cube. The ice will stick to your finger long enough for you to transfer it into your glass.

Pumpkin Bread

August 7, 2014

pa194264Ever get tired of baking the same cookies, cakes and brownies? Why not do something different with that leftover can of pumpkin? This recipe makes for a great dessert or breakfast bread and it’s easy. Goes great with milk or coffee.

  • 3 cup sugar
  • 1 cup olive oil
  • 4 eggs, beaten
  • 1 15 oz. canned pumpkin
  • 3 1/2 cup flour
  • 2 tp baking soda
  • 1 1/2 tp salt
  • 1 tp baking powder
  • 1 tp nutmeg
  • 1 tp all spice
  • 1 tp cinnamon
  • 1/2 tp ground cloves
  • 1/3 cup water

Cream sugar and oil. Add eggs and pumpkin; mix well. Sift together flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves. Add to pumpkin mixture alternately with water. Mix well after each addition. Pour into well-greased and floured 13×9 baking dish. Bake at 350° for a little under an hour or until toothpick comes out clean. Let stand for 10 minutes. Remove from dish to cool.

Chef’s Delight Tip of The Week

August 4, 2014

Herbs are in bounty during this time of summer…

Clip the stems of the herbs, and place them in a jar with water in it, stems down. Cover loosely with a plastic bag and decorate.

Perfect Corn Bread

July 31, 2014

exps14600_TH10170C39DCorn bread goes with just about anything. It just hits the spot, especially with soup or on a chilly day. Make this delicious bread with your favorite meal as a side. It’ll go over great with the family!

  • 1 cup flour
  • 1 cup cornmeal
  • 4 tp baking powder
  • 3/4 tp salt
  • 1/4 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1/4 cup butter – softened

Cream butter and sugar. Combine dry ingredients and add to mixture. Add eggs and milk. Mix well (do not overbeat). Pour into greased 9×9 and bake at 425° for about 20-25 minutes.


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