Aug 30, 2009
Aug 28, 2009
3-4 large russet potatoes, washed, peeled, and cut up
4-5 c milk (heavy cream if you want it richer)
1/4 c butter (yes.. BUTTER!)
1/4 c sour cream (not necessary if using heavy cream)
10-12 strips of bacon, chopped
1/2-3/4 c mild cheddar cheese
2 tsp onion powder
1 tsp garlic powder
5-10 'shakes' of hot sauce (to taste)
1/3 c chopped scallions (aka green onions)
salt and pepper to taste
Boil the potatoes in salted water until fork tender, drain well. Start with about 3 cups of milk and 1/4 c butter in a pot over med-high heat and add the potatoes. You can either get a masher and work the potatoes down or get a stick blender if you like it smoother. Keep adding milk to get it to a good consistency. Remember that your adding cheese and sour cream which will also add thickness. Once it looks good go ahead and whisk in the cheese, and sour cream. Then add the bacon, onion and garlic powders. Add hot sauce, salt, and pepper a little at a time until you have a flavor you like. Lastly add the scallions. If the soup is still too thick add more milk. If you made it too thin, don't worry. You can either add more cheese and sour cream OR if you happen to have some instant mashed potato flakes lying around add a bit of them. Garnish with cheese and scallions and a little dollop of sour cream
Came out great. I actually didn't even bother with potatoes. I found some bags of 'steam and mash' potatoes in the freezer section. They may be my new favorite thing. They're already washed, peeled and cut. You pull the bag out of the freezer and put in directly in the microwave for 10 minutes and ta-da! I used a stick blender to make it smooth. I actually did end up making mine too thin, and really too milky so the cheese and sour cream didn't help. I added the instant potatoes and fixed it right up. Mine also had no scallions because Walmart apparently was sold out. It was still good, but I would have liked it better with the scallions.
A good 'secret' ingredient to add here I didn't put in the recipe is lemon juice. Lemon juice is one of my secret ingredient stand by's. Just like every, and I mean every recipe needs salt, many need an acid. It brings a nice brightness. Lemon juice is good for this.. it's an acid but not too sharp as lets say vinegar. Apple cider vinegar is a good substitute tho. It doesn't take much, maybe a 1/2 tsp but it really does brighten things up! Another good 'secret' ingredient to add to random recipes is anchovies. You can either buy the can and turn it into a paste using the side of your knife on a cutting board, or a spoon in a bowl OR you can buy pre-made anchovy paste. A little bit of that in your salad dressings, soups, sauces, and such add a really interesting back note that most people can't detect. Be careful with the salt in your recipes however, anchovies are VERY salty!
Well, I think I'll call it a day! Good eats!
So those came out WONDERFUL. I did however forget the baking soda and remembered after they'd been in the fridge for about 5 minutes. I mixed it in and they seem just fine! Also didn't have ground ginger so I used all-spice - still came out great! Here's a hint - You really should use margarine and not butter. The margarine is oil based and will give you a chewier cookie. Butter can also cause the dough to spread out more and makes for a thinner, crisper cookie. This isn't true for all cookies or desserts - many are MUCH better with butter.. but this recipe is one of those exceptions. Also the less you cook them the chewier they'll be. We had our batches going at about 7 minutes and they were perfect.
3/4 c margarine, room temp
1 c brown sugar
1/4 c molasses
2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 c white sugar
Cream the brown sugar and margarine and add the egg. Mix in the molasses. Then add all of the dry ingredients (go ahead and sift if your the sifting type. I never do) Chill for an hour. Roll into walnut sized balls and roll in the white sugar. Place on baking sheet 2 inches apart (do not press down) and bake at 375 for 7-10 minutes.
I also made some almond bark dipped pretzels.. which there is no need for a recipe because it was simply the entire block of vanilla almond bark melted down (in a double boiler.. aka a pot of boiling water with a heat resistant bowl over it) and pretzels. I added a hand full at a time to the bowl of almond bark and used skewers to fish them out onto wax paper. I started using 2 skewers like chop sticks and that made it even easier. Any time the almond bark started getting too thick I'd put it back on the heat to re-melt. Very very yummy. I'm surprised they're still around!
So now I am a home cook, and not much of even that really. My husband Javier also worked in a few kitchens with me and also has a love of food. We have a lot of fun in the kitchen together cooking dinner and poking fun at each others mistakes. Over the last few weeks my love of food has started to explode even more. Its been almost 2 years now since I've left the kitchen and since the death of my grandmother and I'm really to bring cooking back in my life. Not as a career, but as a serious hobby.
I've started this blog to share recipes and tips with my friends and family, and well, anyone else who's interested I suppose. I hope y'all enjoy!