Awesome Potato Soup

FB Source: Julie Morgan

Ingredients:

Soup:
1 lb potatoes diced, red potatoes are best
5 slices of bacon, uncooked and finely diced
1 small onion diced
2 celery stocks diced
4 cups milk
1 cups water
2 chicken bullion cubes (dissolve these in 1 cup water, this is in addition to the 1 cup above)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup + 2 tablespoons butter
1/4 cup + 2 tablespoons flour
1/8 bunch freshly chopped parsley
1/2 cup whipping cream

Garnish:
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. Boil potatoes for 10 minutes. Drain and set aside
2. Cook bacon until crispy, drain fat and set aside
3. Cook the onion and celery until celery is tender 
4. In a large saucepan add milk, water, bullion, salt and pepper and cook on medium for about 8 minutes until mixture it hot. Do not let the mixture boil
5. In a small saucepan melt the butter, add the flour and mix well. Cook over low heat until the mixture bubbles, continue to stir for 2 to 3 minutes to make the mixture roux (thick)
6. While stirring the soup in the large saucepan add roux mixture slowly and continue stirring until soup is thick and creamy, about 4 minutes
7. Stir in parsley, potatoes and cream
8. Garnish with cheese, bacon bits, onions or all three. Serve hot!

The Best Slow Cooker Beef Stew Ever

FB Source: Carl Barbaro

ORIGINAL SOURCE: Delicious as it Looks

Ingredients:
2 lbs. stew meat, cubed
2 Tbsp flour
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp extra-virgin olive oil
4 cups (32 oz.) beef broth
1 1/2 lb. red potatoes, cubed (unpeeled)
1/2 lb. carrots, coarsely chopped
6 stalks celery, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp dried parsley
1 tsp dried, crushed rosemary
1/2 tsp dried thyme
1/4 cup water
2 Tbsp flour

Directions:

1. Place beef, 2 tablespoons of flour and salt and pepper in large resealable bag. Shake to coat beef. 
2. Heat olive oil in a large skillet over medium-high. Add beef and stir to brown evenly. 
3. Transfer beef to slow cooker and return skillet to heat. Deglaze pan by adding a little broth and scraping up the browned bits. Pour this into the slow cooker as well.
4. To the slow cooker, also add the beef broth, the potatoes, carrots, celery, onion, garlic, parsley, rosemary and thyme. Stir well. Cook on high for 4 to 6 hours or on low for 10 to 12 hours.
5. 30 minutes before serving, combine the 1/4 cup water and 2 tablespoons flour in a small bowl and gradually add to the stew while stirring. Cook for 30 minutes on high. Serve.

Mozzarella Stuffed Meatballs

FB Source: Julie Morgan

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:

1. In a large bowl mix beef through pepper ingredients.
2. Form into 2" balls. 
3. Press a cheese cube in the middle and seal the meat around it.
4. Heat 1/2" oil in a large skillet. Brown meatballs and then set aside on plate.
5. Pour marinara sauce into pan; bring to a simmer. 
6. Add meatballs and simmer until cooked through, about 30 minutes.
7. Serve over spaghetti or on top of a hoagie!!

Spicy Candied Bacon

FB Source: Julie Morgan

(Photo by Lorinda Fleming) 

Ingredients:

8 slices bacon, thick
6 Tbsp. brown sugar
1/4 tsp. cinnamon
1/2 tsp. cayenne pepper
1 tsp. black pepper

Directions:

1. Preheat oven 350°. Place wire rack down in cookie sheet pan.
2. Mix dry ingredients in a bowl and combine well. 
3. Sprinkle enough sugar mixture on plate to cover bottom. One strip of bacon at a time, press down into the sugar mixture, being sure to cover entire strip. Flip over and repeat.
4. Place each strip on top of the rack. Be sure not to overlap them and give a tiny space between them. Otherwise they will stick to one another.
5. Put into oven and bake 20 minutes. Remove and flip bacon slices over. 
6. Return to oven and continue to bake another 10-15 minutes, keeping a close eye on them. If you leave in too long they will start smoking your home up. 
7. Let cool about 5 minutes and enjoy!

NOTE: To make more at one time, increase mixture and bacon slices. These can be made and placed in the refrigerator for a snack later.

Slimmed-down Broccoli and Cheddar Soup

FB Source: 

Carl Barbaro

Ingredients:
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups vegetable broth
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced

Directions:

1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately (in separate bowls).
2. Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes.
3. Add the flour and cook, stirring, until lightly toasted, about 2 minutes.
4. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
5. Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes.
6. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. 
7. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Recipe adapted from http://www.foodnetwork.com/

Granny’s Beef Stew

FB Source: Carl Barbaro

Ingredients:
Stew meat
1 can of each Carrots, Corn, Peas, Green Beans, Tomatoes
1 cup celery, chopped
1 cup onion, chopped
1 can tomato paste
2 large potatoes, peeled and cubed
4 bay leaves
Garlic salt
pepper

Directions:

1. Brown stew meat in olive oil.
2. Put in Soup pot, add veggies and spices, bring to boil for several minutes. 
3. Turn to simmer for rest of day, stirring frequently.
4. Stew will thicken. Serve hot with biscuits or corn bread.

Granny's Favorites Cookbooks

Cucumbers with a Bang

FB Source: Sherry Kirkpatrick Patterson

Ingredients:

Baby cucumber
Lemon juice
Olive oil
Salt and pepper
Chili powder

Directions :

1. Chop a baby cucumber.
2. In a bowl, add lemon juice, olive oil, salt and pepper. 
3. Mix in the sliced cucumbers.
4. Sprinkle with chili powder on top.

Be careful as these are addictive!

Pork Tenderloin

FB Source: Dail Stuart

Ingredients:
3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar

Directions:

1. Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
2. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
3. Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

Bacon Wrapped Asparagus

FB Source: Yvonne Turnbow-Nisley

Ingredients:
Asparagus

Bacon

1/2 C Butter

1/2 C Brown Sugar

1 Tbsp Soy Sauce

1/2 tsp Garlic Salt

1/4 tsp Black Pepper

Directions:

1. Preheat oven to 400.
2. Divide asparagus into bundles of 3-4 spears.
3. Wrap each bundle in a slice of bacon, and place in a baking pan that has a lip around the edge.
4. In a saucepan, melt butter, brown sugar, soy sauce, garlic salt, and black pepper. Bring to a boil.
5. Pour mix over bundles and bake until bacon looks done.

I would slap these bad boys on the grill!!!

I made these this past past Thanksgiving, and they were to die for!!!!!!! 

Chile Rellenos Casserole

FB Source: SkinnyWrapCowgirl

Original Source: Hello-Homebody

Ingredients:
1/2 lb. ground beef
1/4 onion (chopped)
10 oz. can whole green chiles
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Directions:

1. Preheat oven to 375F.
2. Cook ground beef and onion. Drain, then add cumin, salt, and pepper. 
3. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).
4. Layer meat over green chiles. 
5. Top with cheese and chopped green chiles. 
6. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. 
7. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted. Yum!

Pepperoni Stromboli

FB Source: Easy Recipes

Ingredients:
1 Pillsbury Classic Pizza Crust (they come in the cans)
2 eggs
1 Tbsp Parmesan cheese
1 tsp oregano
1 tsp parsley
1/2 tsp garlic powder
1/4 tsp pepper
2 Tbsp vegetable oil
1/2 pound pepperoni
1/2 pound (2 cups) mozzarella cheese

Directions:

1. Preheat oven to 350°. Open up your crust and roll out flat. It will be a rectangle shape. 
2. Separate your egg yolks from the egg whites. 
3. Place the egg yolks in a bowl and mix your parmesan cheese, oregano, parsley, garlic powder, pepper and vegetable oil.
4. Spread your mixture evenly onto your crust. (I used a spatula to spread)
5. Layer on all of your pepperoni. Top with all of the cheese. 
6. Starting on one end, roll up like a jelly roll. Pinch the ends of your dough together to seal it all together. 
7. Brush the outside of the dough with your egg whites (I used a pastry brush to do this) 
8. Spray some non-stick cooking spray onto a baking sheet and place your stromboli on top. 
9. Bake in 350° oven for about 20-25 minutes. Remove and enjoy!!

Hasselback Garlic Potatoes with Bacon and Cheese

Source: Kris Maks

Ingredients:

Potatoes:
16 oz potatoes
3 to 5 garlic cloves, thinly sliced
4 Tbsp butter, melted
2 Tbsp olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
1 cup Shredded Cheese of your choice

Herbed Sour Cream:
1/2 cup sour cream
1/2 tsp garlic powder
1 Tbsp finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Directions:

Potatoes:

1. Preheat oven to 400 degrees F.
2. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. 
3. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. 
4. Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
5. When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
6. Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
7. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Original Source: Easy Recipes, Healthy Eating Ideas

For many people, Hasselback style potatoes are nothing new.
Make some slices in a potato, bake, and it magically fans out into an impressive looking potato with LOTS of character indeed, making for a brilliant addition to any meal!

Best Ranch Dressing

It's a MOM thing
Original Source: The Crafty Blog Stalker

Ingredients:
Powdered Mix:

¼ C Black Pepper 
1 1/2 C Parsley Flakes
½ C Garlic Salt
2 Tbsp Kosher Salt
¼ C Granulated Garlic
3/4 C Granulated Onion
2 Tbsp Dill Weed

Dressing Base:
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice

Directions:
Combine all Powdered Mix ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix.

1. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice.
2. Refrigerate for 2 hours. 

Makes 1 ¾ Quarts

- Heather C.

Melt In Your Mouth Chicken

Becky Digby Stice

OMGosh how easy is this? And healthy.!!

MELT IN YOUR MOUTH CHICKEN

So much better than fried!!! Melt in Your Mouth Chicken Breast,

1/2 c parmesan cheese,
1 c Greek yogurt -plain
1 tsp garlic powder,
1 1/2 tsp seasoning salt
1/2 tsp pepper,

Spread mix over chicken breasts, bake at 375 45 mins

Red Lobster's Cheddar Bay Biscuit Loaf

Jamie Eyrich

OhHHHH RED LOBSTER'S CHEESE BISCUIT FANS ~

This is Red Lobster's Cheese Biscuit recipe done in a loaf pan.

3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.