 |
| 11/5/2009 |
| Baked Potato Soup |
2/3 cups butter
2/3 cups all-purpose flour
7 cups milk
4 large potatoes, baked, cooled, peeled & cubed
4 green onions, sliced (optional)
12 strips bacon, cooked & crumbled
1 1/4 cups shredded cheddar cheese
8 oz. carton sour cream
3/4 teaspoon salt
1/2 teaspoon pepper |
| In a dutch oven or large kettle, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer, uncovered for 10 minutes. Add the bacon, cheese, sour cream, salt and pepper, stir until cheese is melted. Yeilds 8 to 10 servings or about 2 quarts. |
|
| 11/5/2009 |
| Toffee Malted Cookies |
NEED 2 BOWLS:
1 cup softened butter or margarine
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs, beaten
1 - 3/4 oz. instant vanilla pudding mix
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed malted milk balls
3/4 cups english toffee bits or almond brickle chips |
| In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add pudding mix and vanilla. In a separate bowl, mix the flour, oats, baking soda and salt, then add to the creamed mixture. Fold in the malted milk balls and the toffee bits (dough will be stiff). Drop by rounded teaspoons onto an ungreased baking sheets. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Let rest for 2 minutes before removeing to wire racks. Yields: about 6 dozen |
|
| 10/29/2009 |
| Chocolate Caramel Bars |
2 1/4 cups all-purpose flour, divided
2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups cold butter or margarine
1 - 12 oz package semi-sweet chocolate chips
1 cup chopped pecans
1 - 12 oz jar caramel ice cream topping |
| In a bowl, combine 2 cups flour, oats, brown sugar, baking soda & salt. Cut butter into this mixture until crumbly. Set half aside for the topping. Press remaining crumb mixture into a greased 9x13 dish. Bake at 350 degrees for 15 minutes. Sprinkle with the chocolate chips and pecans. In a bowl whisk the caramel topping & remaining 1/4 cup flour until smooth, drizzle over the pecans. Sprinkle with remaining crumb mixture. Bake for 18-20 minutes or until golden. Cool pan on a wire rack for 2 hours before cutting. Yields: approximately 3 dozen |
|
|
|
| |
Kelly's Recent Recipes
|
 |
| |
| |
 |
| |
|
