delicious soups.
Cheesy Bacon Potato Soup
(this is my friend, Carol’s, recipe…once you have this no other potato soup will measure up)
1 pkg bacon (or polish sausage)
1/2 onion, diced
1 tsp garlic
1-5lb bag of potatoes
sea salt to taste
1 stick of butter
milk
1/2 a block of velveeta cheese cubed
Peel potatoes, chop, put in a pot, add water just barely covering potatoes. Add sea salt and cut up stick of butter into pot of potatoes. Cook until tender.
Cook the bacon, onion, and garlic in the oven on 400 degrees. Crumble and set aside.
When potatoes are tender take out about 1/2 of the potates and mash them up. Return them to the pot to thicken.
Add pepper and salt to taste, milk, bacon mixture, and velveeta cubes to pot.
Simmer for 10 minutes.
Serves 8.
Bread Sticks
1 bag of Rhodes Rolls
1/2 cup of parmesean cheese
1/2 stick of butter
garlic, sprinkle on top
Follow the direction on the Rhodes rolls bag for thawing.
Just before putting rolls in the oven pull them lengthwise into breadsticks.
Spread butter across the top of each breadstick then sprinkle parmesean cheese on top.
Look for suggested cooking time on the bag.
Super easy and delish!
Chicken Noodle Soup
(this is Mike’s recipe…and how my goodness! it’s the ultimate in fall comfort food…)
4 Chicken Breasts
3 Carrots
3 Celery Stalks
1 Onion
12 oz. fettucine noodles
salt and pepper
Cook chicken breasts in 1 1/2 quarts of water for 20 minutes
Remove chicken from pot. Save the broth. Skim fat from the top and discard.
Tear the chicken into bite sized pieces.
Slice the carrots and celery. Dice the onion. Add the carrots, celery, and onion to the pot. Simmer for 10 minutes.
Add the fettucine noodles and cook for 9 minutes.
Return chicken to the pot. Salt and pepper to taste.
Simmer 5 minutes.
Serves 8.
Vertical Pear Salad
I loved the look of this pear salad when I found it online. It looked so beautiful on our table and it was absolutely filled with flavor!
You can find the recipe here.
Happy feasting!
xoxo,
Davina
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