Chunky Potato Soup

Chunky Potato Soup

Servings 12

3 medium red potatoes
2 cups water
1 small onion
3 tablespoons butter
3 tablespoons all-purpose flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 teaspoon sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

1. Peel potatoes and cut into 1-inch cubes.
2. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.
3. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
5. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator.

Basil and Feta Cheese Spread

Basil and Feta Cheese Spread

Servings 3

1 pound feta cheese
1 cup loosely packed basil leaves
1/4 cup chopped chives
2-3 garlic cloves
olive oil

Process basil and chives in food processor until fine. Add feta and garlic until well mixed. Add enough olive oil to make spreadable. Spread on bread, crostini, or little pizzas, dollop on pasta, or add to soups or vegetables.

Barley Soup

Barley Soup

Servings 8

1 tablespoon vegetable oil
1/2 pound beef chuck roast cubed
1 pound soup bone
1 1/2 quarts cold water
1 1/2 tablespoons parsley chopped
1 teaspoon sea salt (optional)
1/2 teaspoon paprika
1/2 cup pearled barley
1/2 cup celery chopped
1/2 cup carrot diced
1/4 cup onion chopped
1/2 cup mushrooms chopped
1 cup tomato strained

Brown meat and soup bone in oil in 6-quart saucepan. Add water and bring to a boil. Add parsley, salt, paprika, and pepper. Reduce heat, add barley, celery, carrots, onions, and mushrooms. Simmer over low heat for 1 1/2 hours. Add tomatoes and simmer 15 minutes longer. Remove soup bone before serving.

Banana Caramel Spice Pie

Banana Caramel Spice Pie

Servings 8

1 ripe large banana
1 (6-ounce) size Keebler Ready Pie Crust Shortbread Pie Crust
2 cups cold milk
(4-serving) package JELL-O white chocolate or vanilla flavor instant pudding
1/2 teaspoon ground cinnamon
(8-ounce) tub thawed Cool Whip whipped topping
Caramel dessert topping

Place banana slices in bottom of crust.

Pour milk into large bowl. Add pudding mixes and cinnamon. Beat with wire whisk 1 minute. Gently stir in whipped topping. Spoon into crust.

Refrigerate 4 hours until set. Serve with caramel topping.

Cheese Fondue

Cheese Fondue

Servings 5

1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded gruyére cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (1-pound) loaf French bread cut into 1 inch cubes

1. Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

Vodka Shrimp & Chicken Pasta

Vodka Shrimp & Chicken Pasta

1 jar Vodka pasta sauce
1 pound extra small peeled shrimp
2 large chicken breasts cubed
2 hand fulls fresh baby spinach leaves
6 small sweet peppers sliced
1 cup mushrooms sliced
1 (16-ounce) can diced tomatoes drained
2 tablespoons vegetable oil
1 tablespoon Old Bay
1 teaspoon Pampered Chef Himalayan Salt
1 box angel hair pasta

1. Saute shrimp, chicken, spinach, peppers, mushrooms and tomatoes in vegetable oil in Pampered Chef (10-inch) Skillet seasoned with Old Bay and Pampered Chef Himalayan Salt.

2. Add Vodka sauce into meat and vegetable mixture. Heat until warm.

3. Serve over Angel Hair Pasta.

Bacon and Double Cheese Quiche

Bacon and Double Cheese Quiche

Servings 8

1 1/3 cups all-purpose flour (CRUST)
1/8 teaspoon salt (CRUST)
1/2 cup (1 stick) chilled butter cut into small pieces (CRUST)
2-3 tablespoons cold water (CRUST)
10 strips lean bacon (FILLING)
4 large eggs (FILLING)
1 1/2 cups light cream (FILLING)
1/4 teaspoon dried thyme (FILLING)
1/8 teaspoon white pepper (FILLING)
1/2 cup shredded gruyére cheese (about 2 ounces) (FILLING)
1/2 cup shredded white cheddar cheese (about 2 ounces) (FILLING)

1. To prepare the crust, in a large bowl, mix together the flour and salt. Use a pastry blender or 2 knives, cut in the butter until coarse crumbs form.
2. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
3. Preheat oven to 375 degrees F. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle. Fit into 9-inch pie pan. Trim edge leaving 1/4-inch overhang. Fold under to form standup edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans.
4. Bake for 10 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.
5. Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 9 to 10 minutes. Transfer to paper towel to drain.
6. In a small bowl, whisk together eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with bacon, gruyere cheese, and cheddar cheese. Bake until golden brown and custard is set, about 30 minutes. Serve warm.