Baked Potato Soup

Slow-cooker soup-- totally easy, totally delish and hearty!

*Note: I didn't put in NEARLY that much garlic. I like garlic 'n all, but I don't want to stink like it for a week.*


Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions
(I also had diced ham. I like diced ham on my baked taters.)
Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Peach Tart

I shoulda posted this back in the day when we all had a buttload of peaches from the neighbor--

But I loved this simple and fairly (kinda sorta) healthy-ish Peach Tart. And it was beautiful, too:

Tart Dough





2 cups of all purpose flour

½ tsp of salt

1 tbsp of sugar

1 ½ sticks of butter

½ cup of ice water





· Combine the dry ingredients with your fingers in a large mixing bowl. If using a food processor, then just pulse to mix.

· Slice the cold butter into cubes and mix with hand mixer or pulse in food processor until the dough begins to clump into a ball and the butter is pea size or smaller.

· Pour the ice water into the mixture, slowly, continue mixing simultaneously until ball of dough is formed.

· On a floured surface, roll the dough into a large “pat” and chill for about an hour.

· After chilling, roll or spread out the dough into your desired shape…the rustic feel of an imperfect circle or rectangle is what makes the simple elegance of this dessert so pretty.


· Slice 6 or so peaches into wedges and arrange on the dough to suit your own fashion. Cover with sugar, about half a cup, depending on the sweetness of the fruit and your own sweet tooth.

· Bake at 350 for about 45 minutes or until the dough is golden brown… Glaze with peach jam or preserves and serve with a dollop of peach preserves as well. Whipped cream ain’t bad either!

Caveman Pops.

This is not my recipe. I have been a recipe trying FOOL lately, and I thought I'd share.

I give this 1 thumb up. BUT, BUT! my husband really enjoyed them. So I'd say they're a crowd pleaser.

Pioneer Woman's Caveman Pops (State Fair Style)

Ingredients
■10 whole Turkey Legs
■ BRINE:
■4 quarts Water
■1 cup Kosher Salt
■1 cup Sugar
■1 cup Brown Sugar
■2 Tablespoons Seasoning Blend (I Used Montreal)
■1 whole Bay Leaf
■ Dry Rub
■2 Tablespoons Chili Powder (less If You Don't Like Things Too Spicy!)
■2 teaspoons Seasoning Blend (I Used Montreal)
■2 teaspoons Paprika
■2 teaspoons Onion Salt

Preparation Instructions


In a pot, combine water with the salt, sugar, brown sugar, 2 tablespoons seasoning blend, and bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have time.

Preheat oven to 400 degrees. Mix the dry rub ingredients. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the dry rub all over the turkey legs, getting under the skin when you can.

Roast on a baking sheet in the oven for 20 minutes, then reduce the heat to 300 and roast for another 15 minutes, or until turkey is cooked through. (Update: larger legs will require longer cooking time.)

Remove them from oven and wrap the bottom of the legs with aluminum foil for serving.

Dig in!

Pumpkin Stew

I got this recipe from my sister in laws mom. When you scoop it into your bowl and the get some of the cooked pumpkin, so good! This will be a new Halloween tradition.

 

2 lbs of stew meat, cut into 1 in. cubes

3 tbsp oil (divided)

1 cup water

3 large potatoes, peeled and cut into 1 in. cubes

4 medium carrots, sliced

1 large green pepper, cut into 1/2 in. pieces

4 cloves of garlic, minced

1 medium onion, chopped

2 tsp salt

1/2 tsp pepper

2 tbsp instant beef bouillon granules

1 can (14.5 oz) tomatoes, undrained, cut up

1 pumpkin (10 to 12 lbs)

In a dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic onion, salt, and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes.

Wash pumpkin, cut a 6 -8 in. circle around the stem. Remove seeds and loose fibers. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush the outside of the pumpkin with remaining oil.

Bake at 325 for 2 hours or until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

8-10 servings