Creamy Potato Soup

5-6 medium Russet potatoes, peeled and diced into 1/2" cubes
1 large yellow onion, finely chopped
2-3 stalks of celery, finely chopped
1 bay leaf
2 cans of chicken broth

In a large pot, sweat the onions and celery. Add the diced potatoes and enough chicken broth to cover the veggies (should be 2 cans). Add the bay leaf. Bring to a boil, then simmer covered until the potatoes are tender but not mushy- about 20 minutes.

In a seperate pan:

3/4 cup butter- 1 1/2 sticks
1 cup all purpose flour
1 quart half and half (okay to use whole or 2% milk)
1/2 tsp. salt
1 tbsp. red wine vinegar
1 good pinch of pepper

Melt butter with flour, bring to a bubble (this takes longer than you'd think), and cook for at least a minute to remove raw flour flavor. Stir the entire time to avoid burning. Add half and half (or milk), wisking vigorously to avoid lumps. Bring to a gentle boil; cook for another minute before reducing heat to a simmer and adding the salt, pepper, and red wine vinegar. Add this very thick sauce to the undrained potatoes in two batches, stirring well to combine. Soup will continue to thicken as it sits; thin out with chicken broth if needed.

Serve with bacon bits and shredded cheddar cheese or any other desired toppings.

-Megan

French Toast Casserole (w/ cream cheese)

1 lb. butter
1 8 oz. cream cheese
1 cup maple syrup
8 croissants

Place the first three ingredients in a bowl and microwave until softened. Tear croissants into pieces and place into 2 different 9x13 pans. (Pans will be 2/3 full)

Beat together:
12 eggs
3 cups half and half
1 tsp. vanilla

Pour syrup mixture over bread pieces in both dishes. Then pour egg mixture in both pans. Sprinkle cinnamon to taste on top. Bake at 375F for 20-30 minutes or until croissants are brown and eggs are cooked. Before serving, pour more syrup on top and sprinkle with 1/2 cup of powdered sugar.

-Megan

Crockpot Italian Chicken

4 chicken breasts
1 packet of italian dressing mix
1/4 cup water
8 oz. cream cheese (room temp)
1 can cream of chicken soup

Place chick in crockpot. Mix dressing packet with water and pour over chicken. Cook on low for 3 hours. I usually cut chicken into smaller pieces at this time, but you can keep them whole. Don't drain. Mix cream cheese with soup and pour into crock pot. Mix all juices and cook 1 more hour. Serve over rice or pasta.

Makes 4 servings

-Megan

Pork Chops w/ Red Sauce

This is great grandma Horslev's pork chop recipe. I tried it for the first time- it was fairly simple and so delicious!

6-7 center cut boneless pork chops (mine were really thick so i sliced them in half)
1 cup bread crumbs (italian seasoned adds a little more flavor)
1 15 oz. can of tomato sauce
1/2 tsp. sage
garlic powder to taste (a few pinches)
salt and pepper to taste (a few shakes)

Brown pork chops on stove, both sides. Place in 9x13 pan. Mix bread crumbs and spices together in a small bowl and sprinkle on top of pork chops until thoroughly covered, then pat mixture onto pork chops. Carefully pour tomato sauce on top of each pork chop. Pour extra sauce on bottom of pan. Cover with foil. Bake covered @ 350 for 45 minutes. Uncover and bake another 10-15 minutes.

-Megan

Chocolate Lovers Delight

 Every time we go camping, this dessert is on our must-have list. So delicious and moist!

1 1/2 cup water
1 bag mini marshmallows (10 oz.)
1/4 cup cocoa powder
1 chocolate cake mix, prepared as directed (with oil and eggs)
1 cup light brown sugar
6 oz. semi-sweet chocolate chips


Line the bottom and sides of a 12" Dutch oven with heavy foil. Mix the water, cocoa powder, and brown sugar together and pour into the Dutch oven. Add marshmallows and spread them out evenly. Pour prepared chocolate cake mix over marshmallows. Sprinkle chocolate chips over cake batter. Cover oven and bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 45 minutes. Serve warm with whipped cream. Serves 10-12.

- Jensa