Chicken Pot Pie Soup w/ Dumplings

 I was making Chicken Pot Pie for dinner and decided instead of layering the dough on top and baking in the oven I'd try making it into dumplings and having more of a soup.  My husband's vote was that he liked it better, I'm not so sure.  I liked it just fine but the textures between the two different ways are totally different.  I say this is a keeper but I'll make it both ways still.

See above for the link to my Chicken Pot Pie receipe.  You follow all the same steps except for the end:

Mix up the dough.  Add a little bit of extra chicken broth or milk to the pot with the vegetables and chicken, probably a cup or two depending on how thick it already is, and bring to a slight boil.  Drop the dough mixture by tablespoonfulls on top of the soup mixture.  (They will get larger as they cook so I wouldn't make them too big.)  Let sit for a minute or two then flip over.  Wait a minute or two, push those to the side, and add more dough.  Repeat until all dumplings are in and then stir.

This is linked to:

What's Cooking Wednesday at Turning the Clock Back
What's On the Menu Wednesday at Dining with Debbie
What's On Your Plate at GoodCheapEats
Made it on Monday at Lark's Country Heart
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tip Day Thursday at Around My Family Table

Potato Leek Soup with Bacon

This was in the April 2011 issue of Food Network magazine.  I love how pretty this soup is and it was very good.  It will definitely be making an appearance next fall when it becomes soup weather again.



Potato Leek Soup with Bacon

2 Tb unsalted butter
1/2 tsp smoked paprika
1 1/2 c cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2 inch pieces
kosher salt and freshly ground pepper
1/2 c heavy cream (I used half and half)
1 1/2 c frozen peas (do not thaw)
1/4 c chopped fresh parsley
*I added just a little bit of shredded Italian cheese blend

Preheat oven to 400 degrees.  Make croutons:  Melt 1 Tb butter, then mix in paprika in a bowl.  Add bread cubes and toss.  Spread on baking sheet and bake until golden brown, 8 to 10 minutes.

Meanwhile, cook bacon in large saucepan over medium heat until crisp, about 8 minutes.  Transfer with slotted spoon to a paper towel-lined plate.  Discard all but about 1 Tb fat from the pan.  Add remaining 1 Tb butter, then add leeks and garlic; cover and cook until soft, about 5 minutes.  Add broth, 2 cups water, potatoes and 1/4 tsp each salt and pepper; cover and bring to a boil over high heat.  Reduce the heat to medium and simmer, partially covered, until potatoes are tender, about 10 mintues.

Puree half the soup in a blender, then return to pot.  Add cream and bring to a simmer.  Add peas and cook until tender, about 3 minutes.  Season with salt and pepper.  Serve with croutons, bacon and parsley.

4 servings = 446 calories

I got 8 cups out of this so I made 6 servings at 298 calories each.

This link is posted to:

Seasonal Sundays at Real Sustenance
My Meatless Mondays at My Sweet and Savory
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Take a Look Tuesday at Sugar Bee Crafts
Made By You Monday at Skip to My Lou
Delicious Dishes at It's a Blog Party
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
Tuesday Night Supper Club at Fudge Ripple
Homemaker Monday at 11th Heaven's Homemaking Haven
Tasty Tuesday Parade of Food at Balancing Beauty and Bedlam
Tempt My Tummy Tuesday at Blessed with Grace
Tuesdays at the Table at All the Small Stuff

Bacon and Caramelized Onion Asparagus

Bacon & Caramelized Onion Asparagus

3 slices bacon
1 1/2 lb fresh asparagus spears, trimmed (frozen works just fine)
1 Tb water
1/2 c chopped onion
1/2 c ranch dressing

Cook bacon until crisp.  Drain.  Discard dripping from skillet.  Place asparagus in microwavable casserole or 10x14 inch dish.  Add water.  Microwave 4 to 5 minutes or until crisp tender.  Meanwhile, add onions to skillet; cook and stir 5 minutes or until crisp tender.  Stir in dressing.  Drain asparagus; top with sauce and crumbled bacon.

This was even better leftover the next day!

Cream of Broccoli Soup

I asked my mother in law for this recipe since hers was absolutely delicious!  This is what she sent me, although we both added some velveeta to ours.  You could leave out the ham to make it meatless too.

Creamy of Broccoli Soup or Broccoli Cheese Soup

4 cups chicken broth
1 large bunch broccoli, chopped (3 cups)
1/2 cup diced onion
1 bay leaf
1/4 tsp salt
dash of ground pepper
1/4 cup all purpose flour
2 oz ham (1/3 cup diced)
1/2 cup heavy cream (I used half and half, my  mother in law uses evaporated milk)

Combine broth, broccoli, onion, bay leaf, salt and pepper in large saucepan over high heat.  When broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes.  The vegetables will become tender.
Remove bay leaf and discard.  Transfer a little more than half of the broth and vegetable mixture to a blender or food processor.  Mix on low speed for 20 to 30 seconds.  This will finely chop the vegetables to nearly a puree.  (Be careful blending hot liquids. You may want to let it cool a bit before this step.)
Pour the blended mixture back into pot over medium/low heat.  Add flour and whisk until all lumps have dissolved.
Add ham and cream.  Continue to simmer for 10 to 15 minutes or until the soup is as thick as you like it.
If you're adding cheese do it at the very end and just warm until melted.

This made 6 cups for me.  It says that it makes 4 servings as an appetizer or 2 servings as an entree but we got three servings easily out of this one.

This post is linked to:

It's a Keeper Thursday
Show Off Your Stuff at Fireflies and Jellybeans
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tuesday Night Supper Club at Fudge Ripple

Baked Ravioli (or Tortellini) with Spinach and Walnuts

 This was pretty good.  We used cheese tortellini and it was a little too cheesy for us (if that's possible).  Next time I might try meat filled pasta or use less cheese if I go with cheese filled pasta.  And I will say, you need to like spinach to enjoy this dish.  I'm not a huge fan of it, but can eat it.  I would make this again, with a little tweaking.

Baked Ravioli with Spinach & Walnuts

1 Tb olive oil
3 large garlic cloves, minced
1 lb (or more) fresh spinach (&/or arugula), well washed, wrung out, and chopped
2 Tb butter
2 Tb all purpose flour
2 cup low sodium chicken or vegetable broth
1/2 cup skim milk
1/2 cup parmigiano reggiano cheese, shredded
1/4 tsp ground nutmeg
salt & pepper, to taste (I didn't use salt due to sodium in the cheese)
2 cup mozzarella or other favorite cheese, grated
20 to 28 oz favorite frozen ravioli &/or tortellini
1/2 cup (or more) walnuts, chopped


In large pot, cook pasta according to package directions until slightly underdone (will finish in oven)

In large skillet over medium heat saute garlic in olive oil for about a minute, until fragrant.  Add spinach to skillet and saute for 5 minutes until well coated and wilted.  Drain and remove to small bowl.

In same skillet, over medium heat, make roux by melting butter and whisking in flour; cook about 2 minutes.  Slowly stir in broth; increase heat and bring to boil, stirring continuously.  Add milk and parmesan and bring just to a simmer, cooking for 2 minutes.  Stir in nutmeg, salt and pepper.

Preheat oven broiler to 500 degrees (or high) temperature.  (I thought this was way too hot and was also making garlic bread at the same time so I just used a 375 degree oven until the cheese was melted.)

In 9x9 baking dish, cover bottom with a thin layer of chicken broth mixture.  Layer half of pasta in dish.  Top with half of spinach and walnuts, then about half of remaining chicken broth.  (Walnuts too if you're adding them to entire dish.)

Add other half of pasta, followed by remainder of spinach and walnuts.  Cover with rest of chicken broth mixture.  Top with grated mozzarella.

Place in oven about 8" from broiler element and broil for 4 to 5 minutes or until cheese is bubbly and golden.  Plate and garnish with chopped walnuts; serve immediately.

Serves 4-8  (I got 6 pretty good size servings.)

This post is linked to:
Seasonal Sunday at Real Sustenance
Meatless Mondays at My Sweet and Savory
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Made By You Monday at Skip to My Lou
Tuesday Night Supper Club at Fudge Ripple
Mouthwatering Monday at A Southern Fairytale
Homemaker Monday at 11th Heaven's Homemaking Haven

Baked Potato Soup

This is a receipe I grew up on.  Quick and easy, very adaptable to your tastes.

Baked Potato Soup

3 strips bacon, diced (I use real bacon pieces with the salad stuff)
1 small onion, chopped
1 clove garlic, minced
1/2 tsp pepper
2 lg potatoes, baked, peeled, cubed (about 2 cups)
1 cup 1/2 and 1/2 cream
3 Tb flour
1 tsp salt and dried basil
3 cups chicken broth (I use a little more than this depending on the amount of cheese and thickness of the soup)
shredded cheddar (and/or Velveeta)

In large saucepan, cook bacon until crisp.  Drain, reserving 1 Tb drippings.  Set aside bacon.  Saute onion and garlic in dripping until tender.  (Since I use bacon pieces that are already cooked I saute my onion and garlic in some oil and butter.)  Stir in flour, basil, salt, and pepper.  Mix well.  Gradually add broth.  Bring to boil and stir 2 minutes.  Add potatoes and cream; heat through but do not boil.  Garnish with bacon, cheese, and parsley.  (I mix the cheese into mine, about a cup of shredded cheddar and 1/4 lb of velveeta)

You could easily add veggies to this.  Corn or broccoli would be good, maybe some red pepper.

This post is linked to:
Show Me What You've Got Thursday at It's a Keeper
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tip Day Thursday at Around My Family Table (where I was featured this week!)
Foodie Friday at Designs by Gollum
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Seasonal Sunday at Real Sustenance
Meatless Mondays at My Sweet and Savory (where my French Toast Casserole was featured this week!)
Mouthwatering Mondays at A Southern Fairytale
Homemaker Monday at 11th Heaven's Homemaking Haven

Creamy Spinach Ricotta Pasta

I don't have a picture because I thought I had posted this and found out that I hadn't.  So sorry!

Creamy Spinach Ricotta Pasta

1 lb rigatoni
1 can (15 oz) diced tomatoes w/ basil, onion, and garlic
1 cup fresh or frozen chopped onions
1 box (10 oz) frozen chopped spinach
2 1/2 cup jarred alfredo sauce
1 1/2 cup ricotta cheese
1 tsp garlic salt
1/2 tsp pepper
1/3 cup seasoned dry bread crumbs
1/4 cup grated parmesan
1 Tb olive oil

425 degrees.  Coat 13 x 9 inch baking dish with spray.

Bring large pot of salted water to boil.  Cook pasta.  Drain; return to pot.  Stir in tomatoes and chopped onions.   Cook spinach in microwave.  Squeeze out moisture.  Transfer to a bowl.  Add alfredo sauce, ricotta, garlic salt and pepper; stir to combine.

Transfer spinach mixture to pasta pot; toss to combine.  Transfer pasta mixture to prepared baking dish.  Mix together bread crumbs, parmesan, and oil.  Sprinkle over pasta.  Bake for 20 to 25 minutes or until golden brown and bubbly.

8 servings

*I don't use canned tomatoes.  I just use some chopped onion and tomato alone.  Then season as desired. 
*I use cottage cheese instead of ricotta.

Alfredo Sausage and Vegetables

I wasn't sure how this would turn out and my hubby isn't a big fan of white sauces but it was Wonderful!  Will definitely be made again.  It had really good flavor and a ton of veggies.  Not the best thing in the world for you but it sure was good!

Alfredo Sausage and Vegetables

1 pkg smoked sausage
8 oz uncooked fettuccini
1/4 cup margarine/butter
1/4 cup chopped onion
1 clove garlic, minced
1/2 cup matchstick-cut zucchini
1/2 cup matchstick-cut carrots
1/2 cup matchstick-cut red pepper
1/2 cup frozen peas
1 cup heavy cream or half and half
1/3 cup grated parmesan
2 Tb chopped parsley
salt and pepper to taste

Cut sausage into 1/4 inch slices; set aside.  Cook fettuccini; drain and keep warm.

While cooking pasta, melt butter in large skillet over medium heat.  Add onion and garlic; cook, stirring occasionally 3 to 4 minutes or until onion is tender.  Increase heat to medium high; add sausage, zucchini, carrots, pepper.  Cook, stirring frequently, 5 to 6 minutes or until carrots are crisp tender.

Stir in peas and cream; cook 1 to 2 minutes or until heated through, but do not boil.  Stir in parmesan, parsley, salt, and pepper.  Toss with drained fettuccini.  Sprinkle with additional parmesan.

**I left the peas out since my husband doesn't really like them and I added in some broccoli since I had some to use up.  I think next time I might add some asparagus as well.

This post is linked to:
Just Something I Whipped Up at The Girl Creative Party Blog
Tuesday Night Supper Club at Fudge Ripple
Mouthwatering Monday at A Southern Fairytale
Tasty Tuesday at A Beautiful Mess
Homemaker Monday at 11th Heaven's Homemaking Haven
Tempt My Tummy Tuesday at At the Well
Tasty Tuesday at Balancing Beauty and Bedlam
Tuesdays at the Table at All the Small Stuff

New Potatoes in Creamy Dill Sauce

I'm not a big potato fan.  I just find them kind of boring.  But these I liked.  So what does that mean?  That nobody else in my family liked them!

New Potatoes in Creamy Dill Sauce

1 1/2 lb small new potatoes, quartered
1/2 cup water
1/2 cup (or 1/2 of an 8 oz tub) chive and onion cream cheese
1/2 cup milk
1/2 tsp dill weed

Microwave potatoes and water in covered 3 quart dish, on high 15 ot 17 minutes or until tender.  Stir after 10 minutes; drain.  Return potatoes to dish and set aside.

Microwave cream cheese and milk in bowl 1 minute; stir until smooth.  Pour over potatoes; sprinkle with dill.

Microwave 1 to 2 minutes or until heated through.  Stir gently.

Beer Battered Asparagus

Saw this on one of Guy Fieri's shows on Food Network and thought they sounded pretty good.  They weren't bad but were a little greasy for me.  I'm always looking for new ways to make vegetables so I'll keep looking.



Beer Battered Asparagus

1 bunch medium asparagus, ends trimmed

2 cups buttermilk

2 eggs, seperated

3/4 cup beer, lager or pale ale

3/4 cup all purpose flour

3/4 cup white cornmeal

1 tsp salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

4 cups peanut oil

sea salt

In shallow pan, soak asparagus in buttermilk 12 to 24 hours.  Remove from buttermilk, but do not rinse.

In large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne, and pepper.  In large deep sided pot, heat oil to 350 degrees.  Meanwhile, in large clean bowl with an electric mixer, beat egg whites to stiff peaks.  Gently fold beaten egg whites into batter mixture.  Dip spears, 1 at a time into batter, then carefully lay in oil.  Do not overcrowd pan.  Fry in batches, if necessary.  Fry 2 to 3 minutes, turning spears to ensure even cooking.  Drain on paper towels.  Sprinkle with sea salt, to taste.

**I didn't read this recipe ahead of time and only soaked mine for probably a half hour or 45 minutes. 

**I didn't measure my oil but poured an inch or so in the bottom of a deep skillet and just turned them so both sides got cooked.

**You can serve this with an aioli but I just mixed up a couple tabelspoons of the Tastefully Simple Garlic Garlic dip.

Creamy Spinach Ricotta Pasta

This is one I don't make often because no one else in my family much likes alfredo sauce but I do so every once in awhile I make something for myself!  It freezes well too.

Creamy Spinach Ricotta Pasta

1 lb rigatoni
1 can (15 oz) diced tomatoes w/ basil, onion, and garlic
1 cup fresh or frozen chopped onions
1 box (10 oz) frozen chopped spinach
2 1/2 cup jarred alfredo sauce
1 1/2 cup ricotta cheese
1 tsp garlic salt
1/2 tsp pepper
1/3 cup seasoned dry bread crumbs
1/4 cup grated parmesan cheese
1 Tb olive oil

425 degrees.  Coat 13x9 inch baking dish with spray.

Bring large pot of water to boil.  Cook pasta.  Drain; return to pot.  Stir in tomatoes and chopped onions.

Cook spinach in microwave.  Squeezy out moisture.  Transfer to bowl and add alfredo sauce, ricotta, garlic salt and pepper; stir to combine.  Transfer spinach mixture to pot; toss to combine.  Transfer pasta mixture to prepared baking dish.

Mix together bread crumbs, parmesan, and oil.  Sprinkle over pasta.  Bake 20 to 25 mintues or until golden brown and bubbly.

*NOTE:  Instead of a can of tomatoes I just use chopped tomatoes and garlic.  I also don't use ricotta and use cottage cheese.

To freeze:  Fix up to adding the bread crumbs and freeze in a casserole dish or freezer bag.  To serve, thaw.  Add bread crumb topping and bake until hot and bubbly.

Cheesy Potato Bites

These were good like this but next time I'll definitely be adding some scallion and maybe red pepper.

Cheesy Potato Bites

1 1/2 lb. potatoes, peeled and quartered
4 Tb butter or margarine
1 cup shredded cheddar cheese
1/2 cup flour
1 egg, beaten
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 cup breadcrumbs

Place potatoes in a large pot filled with cold water.  Bring to a boil and boil until potatoes are fork tender, about 15 minutes.  Drain and return potatoes to pot.  Let sit 2-3 minutes to absorb any liquid still left on the potatoes.

Add butter/margarine to pot and mash with the potatoes.  Transfer to a large mixing bowl.  (I skipped this and just mixed it all in the pot.)  Add cheese, flour, egg, and seasonings.  Stir to combine well.

Using 1-2 tablespoons of potato mixture at a time, roll into a ball.  Roll balls in breadcrumbs until covered completely and place on a baking sheet.

Drizzle with melted butter or spritz with baking spray.  Bake at 350 degrees for about 15 minutes, until golden brown and lightly crunchy.  (Mine weren't crunchy but I just sprayed them quickly with cooking spray.  I think butter would work better and maybe even cook at a slightly higher temp to get them a little more crunchy.)

This recipe should make about 3 dozen potato bites, depending on the size.  To freeze them, flash freeze on a large baking dish or baking sheet until firm, then transfer to a plastic bag.

This post is linked to:
What's Cooking Wednesday at Turning the Clock Back

Zucchini Fritters

I found this recipe in the July/August 2010 issue of Food Network Magazine.  I wasn't sure about them but they were SO good!  I could have eaten all of them I think, but I saved a couple for lunch tomorrow.



Zucchini Fritters

Grate 2 small zucchini into a colander in the sink; toss with 2 tsp salt and let sit 10 minutes.  Squeeze out the liquid.  Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan, and 1/4 cup flour.  Pan-fry spoonfuls of mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side.  Drain on paper towels and season with salt.

Pumpkin Muffins

I posted a Lemon Muffin recipe like this not too long ago, explaining that I could never find canned pumpkin around here to make the pumpkin ones that I liked.  Well, I finally found some and bought 5 large cans so I made some muffins with one of them.  This is the most simple recipe and freezable as well.

Pumpkin Muffins

1 can pumpkin pie filling
1 box yellow cake mix
cinnamon, nutmeg, ginger

Mix pie filling and cake mix until thoroughly mixed.  I don't like many seasonings so I only add two or three shakes of cinnamon and one or two shakes of nutmeg and ginger.  Mix until combined then bake at 350 degrees for 15-18 minutes.

Brown Rice Black Bean Casserole

Not a very original name but that's what it was called.  This one works great as a main dish or a side dish.  We enjoy it with fish and I usually double it and freeze a batch for later.  The picture doesn't make it look very appetizing but trust me, it is!  Look at all that cheesy goodness and all those yummy veggies.

Brown Rice Black Bean Casserole

1/3 cup brown rice
1 cup vegetable broth
1/3 cup diced onion
1 medium zucchini, thinkly sliced
1 (15 oz) can black beans, drained
1 (4 oz) can diced green chilies
1/3 cup shredded carrots
2 cups shredded swiss cheese
1 Tb olive oil
1/2 tsp cumin
salt to taste

Mix the rice and vegetable broth in a pot and bring to a boil.  Reduce heat to low, cover, and simmer 45 minutes or until rice is tender.

Preheat oven to 350 degrees.  Lightly grease a large casserole dish.  Heat olive oil in skillet over medium heat, and cook onion.  Mix in other veggies.  Season with cumin, salt, and pepper.  Cook and stir until zucchini is lighly brown and heated through.

In large bowl, mix the cooked rice, onion, zucchini, beans, chiles, carrots, and 1/2 the cheese.  Transfer to prepared baking dish and sprinkle with remaining cheese.

Cover loosely and bake 30 minutes.  Uncover and continue baking 10 minutes or until bubbly and lightly browned.

Change I make:
--I used about 2 cups of beef broth and 1 1/2 cups rice for a single batch and I use instant rice.
--I used zucchini, onion, carrots, and green pepper and diced them all.  I've also added yellow squash and eggplant before.
--The original recipe called for chicken in this but I leave it out.
--I also omitted the green chilies
--I used garlic powder, salt, and pepper as my seasonings.

Chickpea Salad

I know this isn't really a recipe but I never think to try simple things so I thought I'd post this.  This is my newest addiction.  I think I could eat this salad every day!  Even my 2 year old daughter loves it.

Make a bowl of whatever lettuce you want to use.  Top with chickpeas, scallions, green pepper, shredded cheese, sunflower seeds, and ranch. (Or whatever dressing you choose!)  It's so yummy!  The combination of chickpeas and sunflowers seeds get me every time. YUM!

Corn on the Cob

I never knew how to cook corn on the cob until a few years ago.  I always cooked it way too long because I was always worried that it wouldn't be done enough.

But now I get it perfect every time!  Begin by boiling a pot of water, enough to cover the ears of corn.  Once it's boiling put in the corn.  I boil mine for 10 minutes.  But if you like it a little more crisp and fresh you may want to do less time.  I like them soft and chewy.

We also cut the corn off the cob.  Our family doesn't like eating if off the cob so I cut it off then add butter salt and pepper.  Yum!

Zucchini Muffins

This is my mother-in-law's recipe and it's fantastic!  It has lots of zucchini so it's a great way to use up the tons of zucchini you're getting from your garden.  Plus it's a veggie and my kids love these!  This can also be made as a loaf instead of muffins and I'm sure they would freeze just fine. 

Zucchini Muffins

3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon

Sift all the above together in a bowl.

Beat 3 eggs, 1 cup oil, 2 1/4 cups sugar, 3 tsp vanilla.  Add dry ingredients and beat well.  Stir in 2 cups grated zucchini and 1 cup nuts if desired.  Pour batter into 2 loaf pans (or 24 muffin cups).  Bake loaves for 40-60 minutes at 350 degrees or muffins for 20 minutes.

Twice Baked Potatoes

This is my grandma's recipe, although I've never gotten mine to taste as good as hers.  They take some time but again, you can freeze them.  Well, I think!  I haven't had them frozen before but I don't see why you can't so this time I made 8 huge potatoes and froze half of them.  We haven't had the ones from the freezer yet so I'm not sure if they'll be any good.

Twice Baked Potatoes

1/3 cup olive oil

8 baking potatoes

2/3 cup shredded cheddar

1 1/3 egg, beaten (don't ask me how to get 1/3 of an egg!  Just use one or two)

1/3 cup butter, melted

1 1/3 cup sliced green onion

2/3 cup milk

salt and pepper to taste

Preheat oven to 400 degrees.  In small bowl, combine oil, salt, and pepper.  Rub potato skins with oil.  Bake 50 to 60 minutes.  When done, slice skin off top.  Scoop flesh into large bowl, reserving skins.  Add cheese, egg, butter, and half green onion.  Mash potatoes while adding milk.  Spoon into skins and top with remaining onion.  Bake 15 minute.

Easy Guacamole

I just recently started eating guacamole after discovering how good it was at Chipotle.  My sister gave me this recipe and it was so yummy it was gone in two days...and I'm the only one that eats it!  The hardest part of this is mashing up the acacados!

I didn't really measure anything and I think some of this depends on your taste anyway so alter it to your liking.

2 avacados
1 lime (or 2 if there isn't much juice in the first one)
minced garlic
shake of garlic powder
chopped cilantro
green onion
dash of salt
salsa

Mash the avacados in a bowl.  Mix in everything else.  Eat with chips.

This post is linked to I'm Lovin' It.