Delicious Potato Soup

 I made this in my Home Ec class.

2 T butter

1 small onion diced

2 – 3 T flour

4 C chicken broth (4 C water with 1 T chicken bouillon)

2 Potatoes peeled and cubed

1/4 C heavy cream 

1 tsp. freshly squeezed lemon

Salt and pepper to taste

1.    In a frying pan heat butter; sauté onions (about 5 minutes).  When onions are translucent add flour and cook stirring constantly for about 1 to two minutes.  Set aside.

2.   Meanwhile in a large pot put potatoes in broth.  Bring to a boil, cover then simmer until soft (about 10-15 minutes)

3.   Add flour mixture to potato mixture stirring constantly until slightly thickened.  Add lemon juice and heavy cream.  Add salt and pepper to taste.   

Easy Oreo Truffles (42 servings)

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Footnotes

• How to How to Easily Dip Truffles
• Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Red Velvet CUpcakes

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

USMetricCalculate
Original Recipe Yield30 cupcakes

Ingredients

• 2 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 (1 ounce) bottle McCormick® Red Food Color
• 2 teaspoons McCormick® Pure Vanilla Extract
• Vanilla Cream Cheese Frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 2 tablespoons sour cream
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 (16 ounce) box confectioners' sugar

Directions

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Humor with dana and claudia

sfhghgbdh,jghsddhsukgwrhtuguwehgBJDSKHGRJHRGkjhgudjdhgudsdjhgsdjghsd i like choclateeeeeeeeeeeeeee  and that is how you make a cake.


 Tune in next week to see Claudia and Dana make soup with veggies!!

Challenge

I challenge you all to try one of my recipes  and tell me how it turned out because I have never made any of the recipes. You can also change,take away and add to the recipes, if your an extreme chef. Then tell me what you changed or added and tell  me how it turned out.



Get Cooking!! You heard me get cooking!!

Guacamole Salad

  This is a recipe I learned from my mom when I was in 4th grade. I did it for a project and my class loved it, everyone asked for the recipe. Once my friend came up to me after spring break and said, " It was my Uncle's birthday party and I made Guacamole Salad for my relatives and they all asked for the recipe." When I was little I used to think the Guacamole Salad was gross then I was looking through our ward's Relief Society cookbook and I asked my mom to make Guacamole Salad. When I tasted it I thought it tasted amazing! Then when I made it for a presentation in front of my class I got my love of cooking. Well I hope you like this recipe as much as I do!


Ingredients for salad:
1 head of iceberg lettuce
1 cup shredded cheddar or jack cheese
1/2 cup chopped green onion
2 cups crushed Doritos ( or similar chip )
20 cherry tomatoes halved or cut up tomatoe

F.Y.I - You might want to have an adult or partner helping you make this recipe, so that you can work on the dressing and your helper can work on the salad. Or the other way around.

Ingredients for Dressing:
1-2 avocados mashed or prepared guacamole
1 tablespoon lemon juice
1/2 cup sour cream
1/2 cup corn oil
1 tablespoon picante sauce ( optional )


Directions:
    Cut up lettuce into small pieces and combine with tomatoes, onion,and cheese.  Cover and refrigerate in salad bowl until serving time. Combine all ingredients for dressing and mix well. When ready to serve toss salad with dressing and top with crushed chips.

Sausage Bites ( Makes 48 bites )

Ingredients:
1 pound ground pork breakfast sausage
4 cups biscuit mix ( buttermilk is good )
2 cups shredded cheddar cheese
1 cup water

Directions:
  In a skillet, cook and crumble sausage; drain & cool. In a large bowl, combine biscuit mix and cheese. Add sausage and stir until well blended. Stir water just until mixed. Shape into 1 1/2 inch balls. Place on greased baking sheets. Bake at 375 degrees for 15 minutes or until golden. Baked bites may be frozen: reheat at 375 degrees for 6-8 minutes.