Sunday, April 25, 2010

Cheesy Potato Soup

A cold front came through last night and gave us a lot of rain, big winds, and cooler temperatures. It's still cool and windy today and what would be better for weather like this than soup. Today, I am preparing Cheesy Potato Soup in my slow cooker. It's one of my favorites.

Cheesy Potato Soup

8 medium size potatoes, peeled and cubed
1/2 C. chopped onion
1 T. chives, chopped
1 1/2 C chopped celery
1/3 C. chopped parsley
1/4 t. paprika
1/4 t. celery seed
1/2 t. salt
1 C. milk
2 T. flour
2 T. butter
2 1/2 C grated cheddar cheese
bacon, fried & crumbled, optional
extra grated cheddar cheese, optional

In your slow cooker, put potatoes, onions, chives, celery, parsley, celery seed, and salt. Add enough water to cover. Place lid on cooker and set on High for one hour. Then, turn heat to Low and cook for 4-5 hours, or until potatoes are done. Combine the milk and flour and mix thoroughly. On top of the stove, melt the butter in a saucepan over medium heat and add the flour/milk mixture slowly. Stir constantly for about 3 minutes. Add the 2 1/2 C. of grated cheese to the saucepan and stir until completely melted. Add the cheese mixture to the slow cooker and stir well. When the soup is slightly thickened, serve. On top of the individual bowls of soup, add a sprinkle of grated cheese and bacon bits, if desired. Serve with your favorite sandwich for a hearty meal.

Don't forget to use the Reynolds Slow Cooker Liners to save more work.


With the success of my novel, I have started a blog about writing. You can visit it at


Sunday, April 18, 2010

Mock Cadbury Creme Eggs

In the past, I have always tried to post something new at least six times a month. However, with the new job I have been transferred to, I'm afraid this won't be the case in the future. I'll do my best to keep up, but I may have to limit my time here to once a week. With that said, I have a great recipe for you that I promised.

Now that Easter is over, it's nearly impossible to find Cadbury® Creme Eggs, but I have a recipe where you can enjoy a mock version of these delicious products anytime you want. Normally, I try to only post short, easy recipes, but this time I am going to make an exception. If you want them bad enough, you'll work for it. As with all recipes, please read the complete recipe before starting.


Mock Cadbury Eggs
1/2 C. light corn syrup
1/4 C. butter, softened
1 t. vanilla
1/4 t. salt
3 C. powdered sugar
yellow food coloring
red food coloring
1 12-oz. bag milk chocolate chips
2 T. vegetable shortening

In a large bowl, combine the corn syrup, butter, vanilla, and salt. Beat with an electric mixer until smooth. Now mixing by hand, add the powdered sugar one cup at a time. Mix well until creamy. Remove about 1/3 of the mixture to a smaller bowl and add 4 drops of yellow food coloring and 2 drops of red food coloring. Stir until the orange color is completely blended throughout the mixture.

Cover both the orange and white mixtures and refrigerate for at least 2 hours. When the mixtures are firm, take a small bit from the orange mixture and roll it between your hands into a marble-size ball. Then, take enough of the white mixture and wrap it around the orange ball into the shape of an egg and roughly twice the size of the orange ball. Place the eggs onto a cookie sheet that has been coated with the vegetable shortening. Repeat this until all of the mixture has been used. Refrigerate the eggs for about 3 or 4 hours, until firm.

Once the eggs are firm, you are ready to prepare the chocolate coating. Place the chocolate chips and the shortening in a small microwave-safe bowl and microwave the mixture on High for about 1 minute, stir and microwave for about another minute, and stir again.

With a fork, dip each egg center into the chocolate, tap on side of bowl to remove excess chocolate, and place eggs onto the a sheet of wax paper to set. Once all of the eggs have been coated, chill in the refrigerator. After about an hour or two of chilling, heat the chocolate and dip the eggs again. Chill for a couple more hours and once they are completely set, they are ready for eating. Use wax paper to wrap the eggs individually.

This recipes should make about two dozen eggs.

Sunday, April 11, 2010

Incredible Eggs

I first must apologize for being absent so much on this blog. I recently transferred to a new job and it involves more traveling, so I have been away for almost a week of both local and out-of-town traveling. I have a really good recipe to share, but it is a long one and I haven't had time to type it up. I will do my best to try and get it done this week, but it could be next weekend. I have not been given my work schedule for the week, so I don't know about my travel plans yet.

Now for today's post. I have to cheat a little. I have a web site for you to check out instead of giving you one of my recipes. I know we are all probably sick of eggs since Easter has just passed, but my local internet provider sends out a weekly e-newsletter and always includes some interesting sites to visit. The IncredibleEgg site was one of them and I thought it would be a great link to share with all of you. I know I am always looking for new ideas for breakfasts I can make to give myself a variety in the mornings.

Check back later this week for a new candy recipe of an Easter favorite.


Sunday, April 4, 2010


I am taking the weekend off from my blog, but wanted to wish everyone a Happy Easter. Enjoy celebrating the day and its meaning with your family and friend. As with all holidays, don't eat too much.