Potato Soup

This is something I modified from a crock pot recipe.  Last year sometime I had this soup going in my crock pot when it decided to quit working.  I dumped it in a soup pot and realized how quick this was on the stove top.  This is my go-to soup.  I really don't measure.  

In my soup pot (I think it's 8 qt) I add 7-8 pounds of potatoes peeled and diced.  Sprinkle with parsley, garlic powder, and onion powder.  Add 1 box of TJ's chicken broth or 3 heaping teaspoons of chicken bouillon (depending on what I have) then fill the pot with enough water to cover the potatoes.  Bring to a boil then simmer until the potatoes are cooked (about 20 min.).  Here's where I cheat.  I thicken the soup with a bit of instant mashed potatoes.  Since the soup is already hot, I just pour in somewhere between 1/2c. and 1c. from the box.  Add a can of condensed milk to make it creamy.  Season to taste with salt and pepper.  Serve with bacon and shredded cheese.  YUM!  

***As a rule at our house, things are seasoned pretty mild.  With kids, I know they can be picky.  And if it's 'spicy' they're quicker to complain.  I can always add spice to my bowl but I can't take it out of theirs.  

Tortilla Soup

But, to be honest, we leave out the tortilla chips a lot. =0)

This soup mix is for a gift jar...but we like it so much I keep the mix in the pantry for a quick dinner.  On a rushed night, dumping a bunch of things into a pot to simmer for 20 minutes is my kind of dinner.  

Seasonings:

2T. chichen bouillon granules

2t. lemonade powder with sugar

1t. lemon pepper

1t. dried cilantro leaves

1/2 t. garlic powder

1/2 t. ground cumin

1/2 t. salt (I usually leave this out)

1/4 c. dried minced onions (I use 2 T.)

1c. rice

1 10 oz. can chicken

1 14.5 oz can tomatoes (I like Hunt's Fire Roasted or something with green chilies)

Add everything to a pot with 10c. water.  Bring to a boil.  Reduce heat, and simmer for 20 minutes.  Serve with crushed chips at the bottom of the bowl.  Garnish with shredded cheese, sour cream, avocado, olives...you name it.  YUM!

Holiday French Toast

This used to have fancy directions. I save bowls and spoons by not measuring.

4 apples -peeled and sliced or diced placed in the bottom of a 9x13.
3/4 c. brown sugar -sprinkled on the apples.
A sprinkling of cinnamon.
1 stick of butter melted and poured over.
10 slices of french bread* -layered on top of the apples.
8 eggs -wisked together with 1 1/2 c. milk and vanilla
Pour the egg mixture over the bread.
Cover with saran and press down to soak the bread egg.
Refrigerate overnight.

In the morning, bake covered with foil @ 350 for 45 min.
Uncover...and place the foil below in case the french toast bubbles over.
Bake 10 more minutes, or until puffy and golden.

*I usually use the grocery store french bread warm from the bakery. But I've also used whatever bread I have in the house. It's yummy with whole wheat bread too.