What's Cookin'

Baked Potato Soup

 

The true epitome of Southern comfort food.  Nothing is better when it starts getting cold and blustery than a hot bowl of homemade soup!  

Ingredients

8 slices hickory smoked bacon

1 onion diced

1/2 C all purpose flour

3 (14.5 oz) cans chicken broth

5 potatoes, baked, peeled and diced

1 tsp dried parsley flakes

2 C half & half

1 C sharp cheddar cheese, grated

1 C sour cream

Salt & Pepper to taste (Optional)

Steps

In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly.

Gradually add chicken broth; cook, stirring constantly until thickened and bubbly.  Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes.  Stir in cheese and sour cream.

Serving Suggestions

Garnish with cheese, bacon and sour cream.

Serves 8
 

Buckeye Cheesecake

 Buckeye Cheesecake

 

1 (8x8-inch pan size) package brownie mix

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)

1 (10-ounce) package peanut butter chips, melted

4 OHIO eggs

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

2 tablespoons butter-flavored shortening

 

Preheat oven to 350º.  Prepare brownie mix according to package directions.  Spoon batter in 9-inch springform pan.  Bake 20 minutes.  Cool.   Reduce oven temperature to 325º.

 

In large bowl, beat cream cheese until fluffy.  Gradually beat in milk.  Add chips, eggs and vanilla; mix well.  Pour filling over baked brownie.  Wrap a sheet of aluminum foil over the bottom of the springform pan.  Place pan in a large baking pan with 1-inch hot water (keeps brownie from overbaking). 

 

Bake 50 to 55 minutes or until center is almost set.  Turn oven off; remove baking pan with water.  Let cheesecake cool in oven 30 minutes.  Remove cheesecake from oven; chill 1 hour.  Remove side from springform pan.  In small saucepan, melt chips with shortening; stir until smooth.  Spread chocolate glaze over top and sides of cheesecake.  Chill 3 hours.  Garnish as desired.