Soups On...

The husband and I had this for the first time today. It cooks up quickly. It's nice and thick and very tasty. It's a recipe worth sharing. Enjoy!

Baked Potato Soup:

1/4 c. butter
1/4 c. chopped onion
1/4 c. flour
14 oz. can chicken broth
1 can evaporated milk
2 large "Baked" potatoes
Salt and pepper to taste

Optional toppings: Bacon bits, Grated cheese, green onion, sour cream
Makes 4 servings

Melt butter in medium sauce pan over medium heat. Add onion and saute until tender. Stir in flour and then add chicken broth and milk. Scoop pulp from one potato and mash, add to soup. Stir occasionaly. Bring to boil. Remove peel from last potato and cut into cubes add to soup. Scoop into bowl and top with choice of optional toppings.

Smores...

brought to you by Anthony M. Enjoy!

Anthony assembling the Smores...

YUM...YUM!

and a Recipe Card for Nana's Recipe Basket...

Written by Anthony himself...Too Sweet! I Love It!

Valentine Petit Fours...

Cute little bite sized cakes in no time at all!
Get yourself a frozen pound cake, a tub or two of icing and some pretty little sprinkles. Trim off the dark edges of the pound cake and discard, cut the frozen cake into one inch cubes. Put icing into bowls. Color with gel coloring if you'd like. Heat in microwave for 15 seconds. Icing should resemble heavy cream. Dip cake cube into icing (be sure to cover cube) slide fork onto under side of cube to pick up and tap onto the side of the bowl to remove excess icing. Carefully slide with knife onto foil lined sheet. Add sprinkles to top. Refridgerate until icing sets a bit (it will not harden). Carefully remove from foil and place onto small cupcake liners. ENJOY!
You could use your favorite flavor of icing instead of coloring it. I used about one and a half tubs of icing for one pound cake. It made 40 petit fours.

Sip, Sip...

My friend also had some spiced tea at her UCL party. The recipe makes quite a bit so I'm going to make myself half a recipe or maybe the full recipe and share. It has a strong oraney/clovey (not real words, I know) flavor but is very good. I used two tablespoons in a regular sized coffee mug but I think you can adjust it to you liking by adding more/less.

M's Spiced Tea
1/2 C. Instant Tea
8 oz Jar of Tang
10 oz Pkg. Lemonade Mix
1 t. clove
1 t. cinnamon
1 C. sugar

Mix above together and store in airtight container.
This would make nice jar gifts with a pretty little tag.

Enjoy!

Happy Dipping...

Here's my friends recipe I mentioned in my last post. Easy and Yummi, I love recipes like this! I've got this one saved for a mini recipe book I plan on scrapping!

M's Pumpkin Dip

2-8oz. Pkgs. Cream Cheese
1-16oz. can of Pumpkin
2C. Powdered Sugar
1 t. Cinnamon
1 t. Nutmeg
1 t. Ginger

Mix all ingredients in blender. Put into serving/dipping container. Refridgerate at least 2 hours or overnight. Serve with gingersnap cookies for dipping. I guess any plain cookie you choose will work but it's quite yummi with the gingersnaps.

Enjoy-Happy Dipping!

A Little More Spirit...

Peppermint Bark Hearts-Aren’t they pretty? Try some out…

Small candy canes (shape (2) onto wax paper to make heart). Vanilla candy coating (melted). Spoon melted candy into heart shape and sprinkle crushed peppermint candy on top. Cool in the fridge for a few minutes. ENJOY!