Baked Potato Soup

This is a very simple flavorful hearty meal that is great on a cool or rainy evening. The key to making this meal flavorful in adding layers of flavor. One of the most important steps it to make sure to saute the vegetables to bring out their flavors. The cream and butter add a layer of richness, flavor, and a creamy texture to the meal. 








Baked Potato Soup

Ingredients

• 6-8 strips of bacon, chopped
• 2 stalks celery, diced
• 2 onion, chopped
• 3 cloves garlic, minced
• 12 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes(or water)
• 3 tablespoons butter
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• salt and pepper to taste

In a large heavy bottom pot or duch oven cook the bacon over medium heat until done. Remove bacon from pan, and set aside for garnishing the top.

Chop onions, bell peppers, and celery, add them to the bacon drippings and begin cooking until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Chop the cubed potatoes, and add them to the pot and saute for 5 to 10 minutes in order to begin browning them. Add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender and the soup has thickened to the consistency you like. Add butter, cream and seasoning.

To serve, ladle soup into bowls and top with cheese, sour cream, bacon, chopped green onion or any other toppings that you enjoy on your baked potatoes. Serve with pieces of crusty French Bread.

For those of you who responded to the soap sample give away, Thank you very much. Because there was such a low turn out each of you will get a sample for playing. :) Tiffny Stewart, Loretta Reece, Michelle Muse, Laura Manley Schlett, and Angela Smith Elledge I will be sending you each a sample of our new Chocolate Almond Oatmeal soap.

Cinnamon Rolls

There is nothing better than a warm gooey cinnamon roll fresh and hot out of the oven. Most people don't think they have the time for that anymore, but it really isn't that difficult especially if they are prepared the night before. It has taken me quite a while to get this recipe to the point where I am happy enough to share it. We love to make these on Saturday that way you can fix the cinnamon rolls in the pans and put half of them in the refrigerator overnight and you have an almost instant Sunday breakfast treat. Take them out, let them come to room temperature they rise while we are at church and when we get home  we pop them into the oven and breakfast is ready.

Cinnamon Rolls
3/4 c milk
1/2 cup sugar
1 1/4 teaspoons salt
1/2 cup butter
2 packages yeast
1/3 cup warm water(for yeast)
3 eggs room temp
5 1/2 - 6 1/2 cups flour

Filling:
1/2 stick butter
1/4 cup of cinnamon
1 tablespoon of flour
1/2 cup of sugar

Topping:
1/4 stick of butter
2 cups of powder sugar
milk or half and half(enough to make it liquid enough to spread but not to liquid.)
vanilla or other flavor

Heat milk and butter(I use the microwave) until the butter is melted but not hot.
Dissolve yeast and add to milk mixture.
Put 5 cups of flour, salt and sugar in a large bowl add the milk mixture and the eggs. Mix and let rise for 30-45 min. Add more flour to make the dough workable and knead for 10 minutes, put in a oiled bowl and let rise 1 hour. (If you have a mixer skip the kneading and let the mixer do it.)

Divide into two roll out one section at a time into a rectangle-ish shape and put filling. Roll up cut into sections 1-1.5inches wide and put in a baking pan cover and let rise for 20 min. Bake just until the top starts to turn brown 15-20min? -ish?

soften butter mix with powder sugar and milk until you get a good consistency to pour on top add vanilla and spread on top before they cool too much.