Category: Recipes

D.I.V.I.N.E.

There are no words that describe this Halloween Evening soup any better. Of course you can serve it anytime, but it’s a real easy way to get those excited Trick or Treaters to sit still for a moment and eat. It will be nice to know that they have warmed up their tummies with something fabulous before the sugar frenzy begins.

We served this to Kathy, a close family friend on just such an evening–years ago, only in a toasted bread bowl that looked like a pumpkin. Apparently, this cheesy little thing was filed away in her memory under “too fabulous to forget,” because she asked us to make it again and share the recipe. I’m thinking her baby girls will have a new soup tradition this very Halloween.

For you, Kathy—

Creamy Potato Cheese Soup

Ingredients:

4 lbs. potatoes, peeled and cut up

8 cups water

1 cup chopped carrots

2 Tbsp. dried, minced onion

2 Tbsp. chicken bouillon granules

dash of pepper

3 cups cheddar cheese, grated or cubed

Directions:

In a large saucepan, place potatoes, water, carrot, bouillon and pepper.  Over medium-high heat bring to a boil and reduce heat to low. Cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender. Cover and blend until smooth. Return mixture to sauce pan. Add cheese. Cook and stir over medium heat until cheese melts.  Serve with croutons or crackers and garnish with cheese and a dollop of sour cream.

Just think, after dad takes the kids out for the candy harvest–you can have the rest of the pan all to yourself. You may just be unable to fight the urge to send me a million dollars.

Resistance is futile.

PS–Kathy–Your prize is on it’s way.

5.0 from 3 reviews

Creamy Potato Cheese Soup

 

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Ingredients

• 4 lbs. potatoes, peeled and cut up
• 8 cups water
• 1 cup chopped carrots
• 2 Tbsp. dried, minced onion
• 2 Tbsp. chicken bouillon granules
• dash of pepper
• 3 cups cheddar cheese, grated or cubed

Instructions

1. In a large saucepan, place potatoes, water, carrot, bouillon and pepper.
2. Over medium-high heat bring to a boil and reduce heat to low.
3. Cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender.
4. Cover and blend until smooth.
5. Return mixture to sauce pan.
6. Add cheese.
7. Cook and stir over medium heat until cheese melts.
8. Serve with croutons or crackers and garnish with cheese and a dollop of sour cream.

#version#

All you need for this lovely dip is:

1 cup salsa (medium or for more “bite” use hot)

8 oz. cream cheese

1 Tbsp sour cream

Blend ingredients together with an electric mixer. Spoon into serving bowl.

Serve with Batty Chips--of course!

Food storage prompt: 100 lbs. wheat

Volturi Dip

 

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: Launi

Ingredients

• 1 cup salsa (medium or for more "bite" use hot)
• 8 oz. cream cheese
• 1 Tbsp sour cream

Instructions

1. Blend ingredients together with an electric mixer. Spoon into serving bowl.

3.5.3251

You could–of course, go ahead and buy tortilla chips OR you could make these cute little batty ones with tons of personality. This is an easy way to get people talking about–your chips. You know, that has never happened before.

Simply cut random bat shape out of regular flour tortillas.

Place them on a cookie sheet. Spray lightly with Pam so the spices will stick.

Sprinkle with a mixture of garlic salt, ground coriander and paprika (equal parts). I mixed the spices and put them in a shaker bottle. It worked beautifully.

Bake at 350 degrees for about 6-8 minutes or until golden brown. Allow them to cool.

Serve with Volturi Dip. You may hear a lot of, “No way! You made those?” from your guests. Just say, “Oh, yeah. I slaved allll day.”

Heh.