Ham and Potato soup

All too often I watch people eat what I make just to see their reaction...this one was great to watch because everyone scarfed it down.

8c dices potatoes

1c celery

2/3c finely chopped sweet onion

6 1/2 c water

6 t chicken paste

1 t salt

3 t pepper

1/2 c and 2 T butter

1/2 c milk and 2 T flour

In a large pot cook onion in butter until tender.  Add celery and potatoes and cook for about 5 minutes.  Add water and bring to a boil.  Stir in chicken paste, salt and pepper.  In a separate saucepan melt additional butter over low heat and whisk in flour with a fork and cook until thick, about 1 minute.  Stir in milk (make sure there are no lumps).  Cook on low for about 5 minutes.  Stir milk mixture into pot and cook until soup is heated through.  

Glazed Lemon Scones

Lemon glazed scones...my kids devoured them.  They are easy enough for kids to help out with also.

Ingredients

• SCONES:
• 2 cups flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Finely grated zest of 1 lemon
• 3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
• 1 cup heavy or whipping cream, plus a little for brushing

• 1 egg yolk, beaten slightly
• 1/2 teaspoon vanilla extract
• LEMON GLAZE:
• 1 cup confectioners' sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon extract
• 1 tablespoon melted butter
• 2 tablespoons heavy or whipping cream

Instructions

1. Heat the oven to 400°. Grease a large, heavy baking sheet (preferably not a dark one) and set it aside.
2. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the lemon zest and toss the mixture with your hands.
3. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
4. Make a well in the center of the dry ingredients. Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well. Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
5. Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges. Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them. Brush the tops lightly with cream.
6. Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
7. While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time. When the scones have cooled for another 10 minutes, drizzle each one generously with glaze. Makes 8 scones.

Peanut Butter Cup Cheesecake

I can't remember if I made this for Neil's birthday or Fathers Day...but it was soooo good.  Neil is a peanut butter cup fanatic so I was excited to make this for him.

CRUST
1 cup Oreo cookie crumbs
1 cup vanilla wafer crumbs
4 T butter
mix together and press into a 9 inch spring form pan (bottom and                sides)

FILLING
8 oz cream cheese
3/4 c sugar
4 eggs
2T flour
1/2 c sour cream
1 t vanilla
16 Reese's
Preheat oven to 425
Beat cream cheese and sugar util smooth.  Add one egg at a time then add flour, sour cream and vanilla.  Pour 1/2 of filling into prepared pan, sprinkle with half of chopped Reese's and then pour remaining batter.  Bake for 15 minutes and then reduce heat to 225 and bake for an hour.  Garnish with remaining Reese's and drizzle with chocolate.  YUMMY!!  Original recipe found here.  

Chicken Pot Pie

• 
  
• One of my favorite meals.  I will sometimes add frozen corn which gives it nice flavor.  
• This is a meal that Cannon will eat which says a lot.  

Ingredients 

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
•  
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Cream Cheese Pound Cake

•  Love Love Love this pound cake!  Dense, sweet perfection!
• 
  
• 1 (8 ounce) package cream cheese
• 1 1/2 cups butter
• 3 cups white sugar
• 6 eggs
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Lemon Meringue Pie

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Glazed Apple Cream Pie

Ingredients

• 1/2 cup white sugar
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 2 tablespoons cornstarch
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 tart apples - peeled, cored and sliced
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 (15 ounce) package pastry for double-crust pie
• 1/2 cup confectioners' sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract
• 1 tablespoon butter, softened

Directions

1. In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
2. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
3. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
4. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
5. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

Pizza Rolls

I am going to have to take a picture of these rolls the next time I make them...they always turn out so pretty.  We LOVE these!
I was given the recipe from a friend after I had them at a baby shower and I fell in love with them.

2C warm water
1/2 C sugar
1 1/2 T yeast
2 T gluten
1/2 C oil
2 t salt
5-6 C flour

Combine the water, sugar and yeast and let sit for 20 minutes (give or take)...add gluten, oil, salt and 2C flour and beat for about 2 minutes...change to bread hook and mix in the remaining flour, until dough is soft and not sticky.  Knead with bread hook for about 5 minutes after you get the dough to the right stage. Let rise in the cold oven with a pan of hot water underneath for about 45-60 minutes.

Roll dough onto a floured surface into a large circle and cut with a pizza wheel into slices about 2-3" wide...skinny pizza slices.  Lay 3-4 pepperoni and 1/3 piece of string cheese on each slice and then roll into a crescent.  Bake for 10-12 minutes on 375F.  When the come out of the oven brush with butter and sprinkle with Italian seasoning.

The Best Rolled Sugar Cookies

Ingredients

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.                                                                             Found on Allrecipes