Kristen's Potato Soup

My sister-in-law Kristen makes this soup for us every fall and we love it!  She triples the recipe and it still isn't enough to last very long at any family function.  Yes it is just that good!

Potato Cream Cheese Soup

Ingredients:

½ cup onion, chopped

¼ cup celery, diced

2 Tbsp butter

2 Tbsp flour

3 cups potatoes, chopped

3 cups chicken broth

½ cup sour cream

4 oz cream cheese

2 Tbsp cooked bacon or ham

½ tsp dill

Salt and pepper to taste

Instructions:

In a small saucepan sauté onions and celery in butter until tender. 

Add flour to onion mixture; stir and cook over medium heat for 1 minute, set aside.

In a 3 quart pan combine broth and potatoes, bring to a boil.  Reduce heat.  Cook until potatoes are tender, but not mushy.  Stir occasionally so potatoes don’t stick.  While potatoes are cooking, melt cream cheese with sour cream in microwave.  Add cream cheese mixture to potatoes and broth mixture along with onions and celery.  Add dill and bacon or ham.  Simmer and stir until cream.  Add salt and pepper.  Thin with milk if necessary.  Serves: 5 to 6.

White Chicken Chili

My Mom introduced this recipe to us at our family Halloween party a couple years ago.  This has been a go to meal for us since it is so simple, doesn't take very long to cook and we usually have everything we need on hand.

White Chicken Chili

Ingredients:

1 ½ Tbsp Oil

1 large onion, chopped

2 cloves garlic, minced

2 cups chicken, cooked and chopped (I just use canned chicken)

4 oz can green chiles

½ Tbsp jalapeno pepper(optional), diced

1 ½ tsp cumin powder

1 tsp dried oregano

1 can chicken broth

1 can Great Northern beans

Salt to taste

6 ounces Monterey Jack cheese, shredded

½ cup low-fat sour cream

For garnish or toppings:

Green onions, chopped

Fresh cilantro, chopped

Instructions:

In a large pot, sauté onion and garlic in oil over medium heat.

Add chicken, chiles, jalapeno pepper (if using), cumin, oregano, chicken broth, and beans to pot and stir well.  Bring to a boil, reduce heat and simmer, covered, for 10 – 15 minutes.

Just before serving add salt, cheese and sour cream.  Heat just until cheese is melted, being careful not to let the soup boil.

Serve at once, garish with chopped green onion and fresh cilantro if desired.

Serves: 6

Jalapeno Poppers

This is Brian's dad's recipe for Jalapeno Poppers.  Everyone who likes anything spicy will enjoy these.

Jalapeño Poppers

Ingredients:

15 large green jalapeños

1 package cream cheese

Sugar

Thin sliced hickory smoked bacon

Toothpicks

Instructions:

*I would definitely recommend wearing gloves to make these and do not touch your eyes or nose.*

Preheat oven to 325 degrees.  Line a baking sheet with aluminum foil and spray with non-stick spray.

Wash peppers, cut off stems and remove all seeds and veins.  Cut the peppers in half lengthwise. 

(If you want super spicy poppers you can reserve some seeds to add to the cream cheese.)

If the cream cheese is not already at room temperature you can soften it in a bowl in the microwave.  Once softened add about 4 tsp of sugar it and mix together.

Spoon the cream cheese mixture into the peppers.  Wrap a strip of bacon completely around the pepper and secure with a toothpick.

Put the peppers on the prepared baking sheet.

Bake at 325 degrees for 45 minutes to 1 hour or until the bacon is fully cooked and semi-crunchy.

Serves:  30 finger food appetizers

Cowboy Caviar

My Aunt Margo brought this dish to our family reunion awhile back and ever since it has been one of our family favorites.  It makes a great appetizer for barbecues or Mexican themed meals.

Cowboy Caviar

Ingredients:

6 tomatoes, chopped

1 bunch cilantro, chopped

1 bunch green onions, chopped

2 cans blackeyed peas, drained and rinsed

2 cups frozen whitecorn

2 avocados, chopped

Dressing:

1 package Good Seasons Italian Dressing Mix

1/3 cup oil

¼ cup vinegar

¼ cup water

Instructions:

Mix all of the ingredients together, mixing the avocados last.  Mix all of the dressing ingredients together, once mixed pour over the tomato mixture then refrigerate overnight or for a few hours.  Serves 10

Chocolate Pumpkin Muffins

My good friend Becky gave me this recipe.  These muffins are delicious and have just enough pumpkiny goodness!

Chocolate Pumpkin Muffins

1 ½ cups all-purpose flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon cinnamon

½ teaspoon salt

1 cup milk

½ cup solid pack canned pumpkin

¼ cup butter, melted

1 egg

One 6 ounce package (1 cup) semi-sweet chocolate chips

¼ cup finely chopped nuts

Preheat oven to 400 degrees F.  In large bowl, combine flour, sugar, baking powder, cinnamon, and salt; make well in center.  In small bowl, combine milk, pumpkin, butter and egg; add to well in flour mixture.  Add semi-sweet chocolate chips; stir until dry ingredients are just moistened.  Spoon mixture into greased muffin cups, filling each ¾ full.  Sprinkle 1 teaspoon nuts over each muffin.  Bake at 400 degrees F for 18 – 20 minutes.  Cool 5 minutes; remove from pans.  Cool completely on wire racks.

Artichoke Dip

This is a family favorite!  We have it at most of our family get togethers.

Artichoke Dip

Recipe: Aileen Butler

1 (14 ounce) can artichokes

1 cup mayonaise

1 (7 ounce) can green chiles

1 1/2 cup Monterey Jack Cheese

Preheat oven to 350 degrees.  Mix all the ingredients together in a bowl.  Put in a 9 inch pie dish.  Bake for 25 minutes or until brown on top.

Butter-Maple Roasted Carrots

This recipe is from my Aunt Margo.  I'm not a huge fan of cooked carrots, but I really like this recipe.

Butter-Maple Roasted Carrots

3 Tbsp butter (melted)

1/4 cup water

2 tsp salt

1 - 2 tsp pepper (to taste)

1 garlic clove, minced

1/8 tsp cayenne pepper

1/2 cup brown sugar

1/4 cup maple syrup

2 sprigs fresh thyme

3 pounds organic carrots (cut into 1 1/2 inch chunks)

Preheat oven to 350 degrees.  Heat butter, water, salt, pepper, garlic, cayenne, brown sugar, and maple syrup together on the stove for 1 minute.  Place carrots in a greased 9x13 inch baking dish.  Pour maple mixture over carrots; stir to ensure even coating.  Nestle thyme among carrots.  Cover with aluminum foil and bake 45 minutes or until just tender.  Remove foil, stir and bake 15 to 25 minutes longer, until carrots are slightly browned.