Grandma Winder's Cheesy Potato Soup

I actually got this recipe off of the show Good Things Utah quite a few years ago. I know this is a terrible picture, but this soup is one of my favorites. And it actually could be my grandma's recipe because my husband is related to the Winders, but I had to hear about it from the t.v. show.

Grandma Winder's Cheesy Potato Soup
4 c. peeled and cubed potatoes
1/2 c. chopped onion
1 c. chopped celery
1 c. shredded carrots
4 chicken bouillon cubes
1 T. parsley flakes
1/4 c. butter
2 tsp. season salt
2 c. uncooked, small shell pasta
3 c. shredded cheddar cheese
1 c. whipping cream
Heat 8 cups of water to boiling. Add everything except the past, cheese, and cream. Cook for 2 minutes, then add pasta. Turn heat down to medium and cook until tender (about 8-10 minutes). Stir often. When pasta is done, turn off heat and add cheddar cheese. When cheese is melted, stir in cream. Salt and pepper to taste.
* I usually add either ham chunks or a pkg. of browned sausage and it makes it really good.

Caramel Apple Pork Chops

 

Caramel Apple Pork Chops

4 pork chops

1 tsp. vegetable oil

6 T. brown sugar

Salt and pepper to taste

½ tsp. ground cinnamon

½ tsp. ground nutmeg

6 T. butter

2 tart apples-peeled, cored and sliced

3 T. pecans

Preheat oven to 175. Place a 19x13 pan in oven to warm. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5-6 minutes, turning occasionally, or until done. Transfer to the warm dish and keep warm in oven. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in oven. Continue cooking sauce in skillet uncovered, until thickened slightly. Spoon sauce over pork chops. Sprinkle with pecans.

Homemade Chicken Noodle Soup

 

My mom always made the best homemade chicken noodle soup. She would always make homemade noodles and they were so yummy. When I got married, I tried to make homemade chicken noodle soup and it was a major flop. I think I forgot the cream of chicken soup and maybe some other things, but it was really watery and gross. Since then, I think I have it mostly figured out. This soup is really creamy and so good. Sometimes when I am feeling ambitious, I make my own noodles and that is by far the best, but you can also buy these thick egg noodles at the grocery store that are also really good and easy.

 

Homemade Chicken Noodle Soup

2 chicken breasts
5 cups chicken broth
1 C chopped carrots
1 C chopped celery
½ C chopped onion
2 cans cream of chicken soup
1/4 C evaporated milk or ½ C whole milk
8-12 oz uncooked egg noodles (home style)
Salt and pepper to taste

Boil then shred chicken. Heat broth, then add carrots, celery, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper and shredded chicken. Simmer until heated through and ready to serve.

Here is the recipe for the homemade noodles if you want to give it a shot! They really make the soup so delicious!

Homemade Egg Noodles

2 c. flour
3 eggs
2 tsp. salt
¼ to ½ cup water

Measure flour into bowl; make a well in center and add eggs and salt. With hands, thoroughly mix egg into flour. Add water 1 T. at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball). Turn dough onto well-floured, cloth covered board; knead until smooth and elastic, about 10 minutes. Cover, let rest 10 minutes. Divide dough into four equal parts. Roll dough, 1 part at a time into a paper thin rectangle, keeping remaining dough covered. Roll rectangle around rolling pin; slip out rolling pin. Cut dough crosswise into 1/8 in. strips for narrow noodles and ¼ in. strips of wide noodles. Shake out strips and place on a towel to dry, about 2 hours. When dry, break dry strips into smaller pieces. Cook in 3 qts. Boiling salted water 12 to 15 minutes or until tender. Drain.

Pumpkin Roll Bars

I really like pumpkin recipes, with the exception of pumpkin pie. I can't stand pumpkin pie. My husband really likes pumpkin chocolate chip cookies. These pumpkin roll bars looked so yummy. I love pumpkin roll, but when I try and make it, it never looks very good, so I thought this would be an easy way to get the pumpkin roll taste without the roll. These bars were really yummy, but I thought they tasted more like pumpkin cookies than pumpkin roll. I will definitely make them again.

Pumpkin Roll Bars
Source: Six Sisters Stuff
Cake
6 T. unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.

In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.

Beefy Sour Cream Noodle Bake

I am always looking for beef recipes because we have a free supply of it and so I found this on pinterest and wanted to try it. It is kind of a cross between lasagna and spaghetti. It was pretty good and easy.

Beefy Sour Cream Noodle Bake

Source: The Recipe Critic

1 1/4 lb ground beef

1 (15oz) can tomato sauce
1/2 tsp salt
1/4 tsp pepper
8 oz egg noodles
3/4 c sour cream
1 1/4 c small curd cottage cheese
2 c sharp cheddar cheese, grated

Brown ground beef. Season beef with salt, pepper, and some onion powder. Drain any excess fat. Add tomato sauce and simmer for about 10 min. Meanwhile, cook noodles al dente, drain, and set aside. In a medium bowl combine sour cream, cottage cheese, salt, and pepper. Stir the noodles into the sour cream mixture. To assemble grease a 9x13 casserole dish, layer half the noodles on the bottom then half the meat sauce, then half the cheese. Repeat layers. Bake at 350 degrees for 20 minutes until cheese melts.

Salted Caramel Apple Crumb Bars

 

Tis the season for apple recipes. We have had lots of apples lately thanks to good friends. These carmel apple bars are really, really yummy.

 

 

 The Apple Pie Filling

 The Salted Caramel Sauce

Coming out of the oven

 

Salted Caramel Apple Crumb Bars
Source: Two Peas and Their Pod

Salted Caramel Sauce:
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tsp. salt
First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the salt. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large mason jar and cool to room temperature while you make the apple crumb bars. This recipe makes 2 cups of caramel sauce. You can store the leftover caramel sauce in the refrigerator for up to 2 weeks.

Apple Crumb Bars

For the Apple Filling:
5 cups peeled and diced apples (I used Granny Smith)
1 tablespoon fresh lemon juice
½ cup all-purpose Gold Medal flour
1 teaspoon cornstarch
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground all-spice

For the crust:
3 cups all-purpose Gold Medal flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup cold unsalted butter, cut into small pieces
1 egg, lightly beaten
1/2 teaspoon vanilla extract
 

Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
For the apple filling- place the diced apples in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together flour, cornstarch, sugar, salt, cinnamon, nutmeg, and ground all-spice. Pour over the apples and carefully combine. Set aside. For the dough-in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender or by using your hands, until butter is mixed in, but you still have small chunks of butter. Mix the egg and vanilla together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan. Spread the apple mixture evenly over the bottom crust. Drizzle about salted caramel sauce over the apple filling, about 3/4 cup. Crumble the remaining dough over the apple caramel layer and pat gently. Bake for 45 minutes, or until the top is golden brown. Cool completely on a wire rack. Cut into squares. Drizzle salted caramel sauce over the squares and serve.