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Recipes for a Snowy Day

This one's for Jobina...

Baked Potato Soup

6 medium potatoes
1 carton chicken broth
2 cups milk
6 slices chopped, cooked bacon (or substitute ham)
1 cup cheddar cheese, shredded
4 green onions, chopped

Chop potatoes into small pieces, leaving the peel on. Add to cooking pot with chicken broth, milk, bacon, and onions. Bring to a boil, then simmer until potatoes are soft. Mash potatoes lightly. Add seasoning to taste (I've used a little bit of onion soup mix, garlic powder, and pepper). Stir in cheese, and let simmer until ready to serve (it's yummier if you leave it for a while).

Serve plain, or top with some extra bacon, cheese, and onions and a bit of sour cream.

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And this one's just because I'm feeling generous today as I feast on a particularly delicious pumpkin muffin that I made the other night :)

Pumpkin Muffins

3 cups flour
1 can pumpkin pie filling (NOT plain canned pumpkin)
4 eggs
2 tsp baking soda
1 tsp salt
2 cups brown sugar
1 cup margarine
2 tsp baking powder

Mix all dry ingredients together in a bowl. Cut in margarine. Add pumpkin and eggs, and stir until blended. Pour into greased or paper-lined muffin tins. Bake at 375 for 18-20 minutes. Makes 24 muffins.

These muffins are great on their own, but they're also great with pecans or cream cheese icing on top (or both!).

This muffin recipe *easily* becomes a recipe for two pumpkin loaves - just pour into greased loaf pans instead of muffin tins, and bake at 350 for 45-55 minutes.

And if you're feeling ambitious, these already yummy muffins become even more delicious if you combine one package of light cream cheese, 2 tbsp sugar, and 4 egg whites. Spoon half the batter into muffin tins or loaf pans, then drop some of the cream cheese mixture over top. Cover with remaining pumpkin batter, and bake as usual (be careful to check that it's baked all the way through - for some reason, the loaves seem to take a few minutes longer with the filling inside).

Labels: Recipe

posted by Lindsay @ 11:37 AM