Monday, April 6, 2009

Monday Munchies

Here we go, another fabulous meal to feed the masses. I'm no Paula Dean, but this crap is gooooood.

Awesome Potato Soup

courtesy of Gwen Dowell

2 lbs. potatoes, peeled and cut into 1/2inch cubes
1 chopped onion
2 cans of cream of mushroom soup (can use chicken...heard its fabulous this way too)
garlic powder (be brave and gormet...try real garlic chopped and let me know how it works for you)
ground red pepper
1 cup sour cream
2 cups milk
2 cups shredded cheddar

Put potatoes, onion, soup, garlic (to taste), and red pepper (also to taste) in a crock pot and cook on low 8 hours or on high 4 hours.
Add milk, sour cream and cheese and cook on high 10 minutes.

In the words of Rachel Ray...yummo.

This is a great meal to feed the clan when you're busy. Or to take for potluck at church. Have leftover Ham from Easter dinner? Chop it up and throw it in too. Bacon? sure. Good with turkey too. Dig through the fridge and find your leftovers (chicken anyone?) and throw it in there. It's awesome. We eat this regularly when I'm gonna be busy in the afternoon and won't have time to start dinner when I normally would. My hubby gets excited when he walks in the kitchen and sees the crockpot with white creamy stuff in it. Loves it! The kids eat it up too.

And as an added bonus this week....

another fabulous recipe

My kids think these "biscuits" are the greatest thing ever.

You know the scone you bought the last time you went to Starbucks? The one you payed $3 for? Here's the recipe...and they are sooooo EASY. Love these things!! And they aren't too sweet. Just sweet enough. The traditional directions are in regular black font...the "Haley" version are in red directly under the traditional in each step.


2 1/2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon of salt
1/3 cup butter, cut into pieces
2 beaten eggs
3/4 cup whipping cream (aka heavy cream)

1. In a medium bowl combine flour, 2 tbsp sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture; set aside.
1. Instead of using a pastry blender, I use my stand mixer and the regular paddle.

2. In a medium bowl combine eggs, cream and cranberries. Add egg mixture all at once to flour mixture. Stir just until moistened.
2. Mix on low speed until moistened.

3. Turn dough onto lightly floured surface. Knead dough by folding and gently pressing dough for 10-12 strokes or until dough is nearly smooth.
3. Switch the regular paddle on the mixer for the dough hook. Run on medium speed until dough is smooth and balls up.

4. Divide dough into 2 chunks and pat each chunk into 5-6 inch circles. Cut each circle into 8 wedges
4. Now bust out the lightly floured surface and do as instructed in traditional step 4.

5. Place wedges 1 inch apart on ungreased baking sheet. Brush wedges with extra cream and sprinkle with additional sugar. Bake in 400 degree oven for 12 minutes or until lightly golden. Remove from baking sheet and serve warm or store in airtight container for several days.
5. Place wedges on parchment paper on cookie sheet. Follow remaining directions.

These are super yummy. You can substitute blueberries, dried cherries or any other dried fruit for the cranberries...I happened to like the cranberries. Need a breakfast treat for a holiday party? Use decorators' sugar know, the colored stuff that comes in shakers that you see on the end of the aisle at Wal-Mart next to the themed cupcake paper holder thingies.

Have a yummy week!!!

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