Tuesday, January 27, 2015

Dinner Tonight: Andrea's Baked Potato Soup

I love it when I get to share one of my bestie's recipes with you!  Around here, we're big on inviting each other over for dinner, so I'm often getting to enjoy the yummy food of my friends.  One night in the fall, my family was eating at Andrea's  house and she served us this amazing Baked Potato Soup...and I of course, wanted to make it myself and share it with you.

I'm going to go ahead right and declare this the best Baked Potato Soup I've ever had. Ever. Period.
 And it's easy to make too...win, win.

Thank you Andrea for the recipe...and more than that, thank you for always opening your home to my family and sharing a meal with us.  The McAnallys are like family...and there is nothing better in this world than friends who are like family. XO

This recipe serves 4 adults.

Shopping List
2/3 cup butter
2/3 cup flour
6 cups milk (I used all 2%)
4 large Russet potatoes, baked and the insides scooped out
12 slices of cooked bacon (we used turkey bacon), chopped
12 chopped green onions
1 1/2 cups Cheddar cheese, grated and divided
1 cup sour cream
salt and pepper

In a large soup pot over medium-high heat, melt your butter.  Once melted, whisk in your flour and stir about a minute.  Slowly pour in your milk and continue to whisk.  Whisk constantly until it thickens up and is a little bubbly (it only took about 10 minutes for mine to thicken but it could take you a bit longer.  If you use a lot of skim milk, it will take longer.).

Once it's nice and thick, carefully stir in what you scooped out of your potatoes, most of your bacon (reserving some for garnish), most of your chopped green onions (reserving some for garnish) and one cup of your Cheddar.  Add in a generous pinch of both salt and pepper.

Stir everything together until the cheese is nice and melted and then stir in your sour cream.

Now, you're ready to serve!  Ladle soup into bowls and garnish with remaining pieces of bacon, cheese and green onions.

I really cannot think of a better recipe to make on a cold winter night than this yummy soup.  Thank you again so much to sweet Andrea for sharing this with me!  Love you friend!

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Monday, January 26, 2015

Meal Planning Monday #69

Hmmmm...Monday.  I don't know about you but we had a fantastic weekend.  We celebrated my little boy's fifth birthday and it was so much fun!  

If you don't know what to make for dinner this week, I have some yummy choices for you.  Your family will love their suppers and you'll love how simple everything is to prepare.

Happy Monday friends!

We call it the Coach's Stack but it's really just a fancy meatloaf sandwich.  My dad and hubby even request this for their birthdays each year.  It's that good!

Chicken Parm Sloppy Joes are a favorite in the Shull household!  Look how yummy those look!  And it's so simple to whip up on a busy school night.

Sausage and Broccoli Cheese Soup is our spin on classic Broccoli and Cheese Soup...we like a little protein in our suppers but if you want to make this vegetarian, simply omit the sausage and enjoy.  Absolutely nothing is better for dinner on a January night than a bowl of soup.

We're big on breakfast for supper, so my Sausage and Egg Burritos are the perfect little fix for our busy evening.

Chicken Florentine Enchiladas look fancy but they're really easy to make!  Trust me, they're so simple that you'll be making them over and over again!

Orange Poppy Seed Bundt Cake is one of my very favorites...especially in January when the oranges are really in season.  This little cake would make the perfect ending to a meal or a nice little breakfast with a cup of coffee.

Valentine's Day Popcorn is my bonus recipe for the week.  Whether you make this for your kiddos to munch on after school or bag it up and give it away as a cute little gift, it's yummy, easy and oh so festive!

Have the best Monday!

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Sunday, January 25, 2015

Bar #71: Salted Caramel Pretzel Bars

Well, these bars were a huge hit with my friends.  

A little salty, a little sweet and a whole lot of good.  


Shopping List
1 box yellow cake mix
1/2 cup vegetable oil
2 eggs
1 (14 oz) can of sweetened condensed milk
1 cup jarred caramel sauce
1 cup chocolate chips
20 to 25 pretzels (see pic below)
1/2 tablespoon Kosher or sea salt, divided

Preheat oven to 350 degrees.

Grease (I use Pam) a 9x13 baking dish.

In a large mixing bowl, combine your cake mix, vegetable oil and 2 eggs with an electric mixer.  Once smooth, pour half of your batter into prepared baking dish and spread out to form an even layer.

In a second bowl, combine your caramel sauce with your can of condensed milk.  Stir in your chocolate chips and 1/4 tablespoon of salt.  Mix this together with a spoon and then spread it out over your first layer in the baking dish.  Place your pretzel pieces down on top of this caramel layer (see pic below).

Take the other half of your cake batter and dot it around the top of the pretzel layer.  It won't spread all the way across, just drop big dots of batter all of the top.

Bake 30 to 35 minutes or until the bars are pretty much set in the center.  Remove bars from oven and cool about 30 minutes before slicing.  Sprinkle the remaining 1/4 tablespoon of salt down over cooled bars.

 I would not store these in the fridge... I think they taste better stored at room temp.

Salty, sweet and perfect!  Your kids will love these too :).

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Friday, January 23, 2015

Easy Cobblers & Crisps

If you know me at all, you know that I am a cobbler person. I love me some cobbler or a crisp...especially in the winter.  Over the years, I have made several different versions of these warm and yummy desserts, so today, I thought I would share my favorites.

Quick, simple and delicious.  Winter cobbler perfection.

I love this Rustic Cobbler because you can mix and match it any way you like it.  We have made it so many ways over the years: apple, peach, pear, cherry...whichever fruit you love, you make it that way.  Our favorite way?  Blackberry.

Hmmmmm...Apple Spice Cobbler.  Are there three better words?  I think not.

Since we love butterscotch so much, I took our peach cobbler and twisted it into a Butterscotch Peach Cobbler.  Such a unique and delicious combination!

 This little Lemon Berry Cobbler is one we make over and over again (all year long!).  This is so simple and perfect each and every time.

If you like apple and you like chocolate...you should try my Chocolate Apple Pecan Cobbler.  I know it sounds odd but trust me, it is the perfect marriage of flavors.

If you're looking for something sweet to make this weekend as you curl up on the couch and soak in winter, might I suggest a cobbler?

Happy Friday!

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