Crockpot Potato Soup

Source: Angie from Chic n' Scratch

www.angieeveryday.com

1 pkg Southern Style potatoes (frozen)
1/3 cup chopped green onion
1/2 lb bacon
3 cans chicken broth
1 can cream of chicken soup
8 oz cream cheese
1/4 tsp pepper
1/2 tsp salt

Cook bacon to a crisp and let cool. Crumble once cool.
Add potatoes to crock pot and add onion and bacon.
Mix in bowl cream cheese, soup, broth, salt and pepper.  Once it's mixed add to crock pot.
Cook on low 8 hours or high for 4 or 5 hours.

Serve with Sourdough bread (or French Bread).

Serves 4 to 5 people..... I double the recipe so we can have leftover soup.

Chicken Broth Substitutes

Source: http://www.eatbydate.com/substitutions/chicken-broth-substitute/

What is a Substitute for Chicken Broth?

Run out of chicken broth, beef broth or vegetable broth for your recipe?
Then check our table that includes a chicken broth substitute along with other types of broth that you may need to find a substitute.






Table of Chicken Broth Substitutes:

Broth	Amount	Substitute
Chicken broth substitute	1 Cup	1 Chicken bullion cube +Plus 1 Cup Boiling Water
		*OR* 1 Cup Vegetable Broth*
		*OR* 1 Cup Water +Plus a Tablespoon of Butter OR Olive Oil
		*OR* 1 Cup White Wine
Beef Broth substitute	1 Cup	1 Beef Bullion cube +Plus 1 Cup Boiling Water
		*OR* 1 Tablespoon Soy Sauce +Plus Water to make 1 Cup
Vegetable Broth substitute	1 Cup	1 Cup Homemade Vegetable Broth* (recipe below)
		*OR* 1 Cup Chicken Broth

Fluffy Dinner Rolls

  Jamie Cooks It Up 

Time: about 1 hour 10 minutes

Yield: 12 rolls

Recipe from Jamie Cooks It Up!

PRINT RECIPE 

3/4 C milk

4 T butter

3/4 C hot water

4 T sugar

1 t salt

4 – 4 1/2 C flour

1 heaping T yeast (I use active dry)

1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.

2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you’ll feel like cursing. We wouldn’t want that kind of thing going on….so please add hot water. I put my hand in the water to test it. You want it to be almost too hot to put your hand in. 

3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and 
salt. Then add 2 C of the flour…let it mix for 1 minute.

4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.

5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes. 

6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.

7. Take a bit of butter and coat the inside of a 9×13 pan.

8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.

9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can….perfection is not necessary. What a relief.

10. Gently round them into balls, and put them in your buttered 9×13 pan.

11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen an 1 inch above the rim of the pan.

12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time….you will of course need to increase the time baking. Bake until golden brown.

13. Brush with a little softened butter.

Cookies and Cream Cheesecakes

Source: Martha Stewart
The Girl Who Ate Everything

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

Makes 30 cheesecakes.

Greek Chicken Pizza

by: Big Apple Pizzeria

(Good Things Utah- ABC)

Preheat oven to 450 degrees
If you have a pizza stone preheat it as well

about 1/2 cup of flour to stretch the dough out with
24 oz. pizza dough ball
4 oz. basil pesto sauce
1 cup grated mozzarella cheese
1 cup diced tomato
1/2 cup chopped red onion
1/2 breast cooked chicken (sliced thin)
1/2 cup sliced green olives 1/2 cup feta cheese

sprinkle a little bit of flour on your work space - coat your dough ball with the rest stretch your dough out to about 14 inches in diameter onto a pizza pan spoon out most of the pesto sauce and spread out on the stretched out dough leaving about a 1/2 inch border along the edges sprinkle the mozzarella cheese out on top of the pesto sauce take the remaining pesto (about 2 teaspoons) and coat the red onion and tomato with it
then spread the coated onion and tomato out on top of the cheese lay the chicken breast slices out on top of that sprinkle the green olives and feta cheese on top carefully slide the pizza onto the hot pizza stone (or just cook on the pizza pan it you don't have a stone) cook for 10 to 12 minutes or until the crust is golden brown serves 3 to 4 people

OREO® and Fudge Ice Cream Cake

Prepared by Reagan Willardson

By: Cool Whip®

(Good Things Utah- ABC) 

Ingredients:

• 1/2 cup chocolate syrup
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
• 8 OREO Chocolate Sandwich Cookies, chopped
• 12 vanilla ice cream sandwiches, unwrapped (you can choose your favorite flavor of ice cream sandwiches)

Directions:
Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftover dessert in freezer.

Prep Time: 10 Min
Ready In: 4 Hrs 10 Min

Original Recipe Yield 12 serving

Fresh Tomato Bruschetta

Prepared by Chef Mark Shoup from Sundance
www.sundanceresort.com

(Good Things Utah- ABC)

 
Ingredients:

• 15 each  Roma Tomatoes, Diced
• 1 each  small Red Onion, Diced finely
• 1 Tbsp  fresh Garlic, minced
• ¼ Cup  Sherry Vinegar
• ½ Cup  Extra Virgin Olive Oil
• 12 each Basil Leaves, Fresh, Chifonade
• To taste Salt and Pepper
• As needed Parmesan, Shaved
• 1 each  Baguette, Slice and toasted

Method

-In a small Mixing bowl, combine tomatoes, onion, garlic and a little salt.
-Let stand for 30 minutes
-Drain the juice that has been released
- Add Vinegar, Oil and Basil
-Season to taste
-Serve on the sliced baguette and top with a little Shaved Parmesan