Potato Soup

While I was home for Thanksgiving Mama made potato soup to take to a potluck dinner.  We always make this soup on Christmas day and eat hoagies, potato soup, and play board games with my Uncle Joe--kinda strange I know but what can I say, it's tradition.  Well, as I said Mama made the soup early this year--but then she gave it all away  :(   So, once I got back to Auburn I decided I would make a heaping pot of soup--just for me!  And boy am I glad I did.  I ate potato soup at least once a day last week and loved every minute of it!  I am telling you right now and you must trust me:  MAKE THIS SOUP!  IT is perfect for cool weather and is hearty enough to be considered a meal all by itself!

All you need for this potato soup is:

6 potatoes (washed, peeled, and diced-I like mine small, but whatever size you prefer)
2 carrots (peeled and chopped whatever way you prefer-I did round)
1 large onion (chopped)
2 regular sized cans of chicken broth
1 T parsley flakes
1/4 call purpose flour
1 cup 1/2 and 1/2
1/3 block of a small box of Velveeta (sorry don't remember the package size, but the small one-this really a preference thing too)

Simply put the potaoes, carrots, onion, chicken broth, and parsley in a crock pot on HIGH for 3 hours.  After 3 hours, mix the flour and 1/2 and 1/2 together.  Add the mixture to the crock pot and also add the Velveeta.  Leave in the crock pot for 30 more minutes, or until soup is at your preferred viscosity.  It is so yummy and makes your house smell so good!  Ahh, I love having this soup before Christmas because it puts me in the mood just that much more!

This was the most pungent onion I have EVER chopped.  I cried for at least 5 minutes.......for real.

I hope you are all having a wonderful and blessed holiday season so far.
May we all remember the true meaning behind this month of celebration and always live each day to fulfill our purpose for our Lord and Savior.
Blessings!

The Day After National Pie Day

Well, I really wanted to bake a pie yesterday since it was national pie day (according to the e-mail I received from "Paula Deen").  But, I just didn't ever get the chance too.  Well, today I decided to reward myself for spending 6 hours in the library with a little bit of kitchen time!  Finals are next week, and unfortunately for me, that means I get to live in the library for the next week.  On the up side, I will be out of school for 31 whole days beginning next Friday!!  wahooo!

My all time favorite dessert for forever has been pecan pie.  It is such a classic dessert, but I absolutely love it.  Maybe even more than ice cream, but just maybe.  So, in honor of National Pie Day and in thanks for Paula's reminder of that great holiday, I decided to actually make my first ever pecan pie.  Kinda sad that it's my favorite dessert and I have never even made it myself.  Anyway, I found a recipe on MarthaStewart.com that was promised to be wonderful (according to reviews and such).  Unfortunately mine did not taste as good as I was hoping!  It's not that it was bad, it just wasn't good.  haha.  I think I will try another piece again today though.  I was so full from dinner last night but I really wanted to try the pie so I did anyways.  I just felt ill after eating a few bites, and even threw away my piece!  I know right... who am I?!?  But like I said I was full on Outback's blooming onion, blueberry martini, steak sandwich, and sweet potato fries.  One of my roommates is graduating next Monday so we went out together in celebration of her..it was so fun!  

Okay, I am here to report that I just tried another piece of the pie and it was delicious!  I think my recommendation would be to let this pie set over night , and to also eat a small dinner before indulging yourself!  My roommates all agree, and as a result there are only 2 pieces of the pie left.  Phwew, for a minute there I thought I was a bad pie maker!  haha.    

Now that I know it is not a fluke or a bad recipe, here is what you'll need:

One box Jiffy Pie Crust mix

4 eggs

1 cup light corn syrup

1/3 cup light brown sugar

1/4 cup granulated sugar

1 tsp vanilla

4 T unsalted butter, melted

1/2 tsp salt

2-3 cups of pecans (your preference)

whip cream/ice cream for serving

           

The pie would normally have been made in a 9 inch pie plate, but I could not locate ours, so I just used this square Corningware dish instead.  It turned out working just fine!  Heat the oven to 375 F.  Simply whisk all of the ingredients together, except the pecans.  Once the egg mixture is blended well, simply stir in the pecans and add the filling to the crust.  Place the pie plate on a cookie sheet, and put it on the lowest oven rack.  Bake the pie for 50-60 minutes. 

I love brown sugar!!

At the end of today, I can say that I am pleased with this recipe and I hope you will give it a try for your holiday this year!  I am so ready to be home for the holidays and to share with you all of our decorations and yummy Christmas goodies we make each year!  Happy Saturday!  and Go Pokes!!