Home made Hostess Cupcakes

I found these here. And they made me instantly love that blog. They are delicious. Just looking at the ingredients you will see why. I eased it up a bit for me and used a devils food cake mix and in place of the water and oil used melted butter and buttermilk.

They were sooo good.

For some reason its giving me trouble posting the recipe, so just click here.

Potato Cheese Soup

One look at the ingredients will be enough to tell you that this is a very tasty soup. I made some bread bowls using Rhodes dough (about 3 bowls from one loaf of bread). While the dough is partially frozen, cut into thirds and shape into round dough balls. Let rise several hours, until it reaches the desired size, and bake for about 20 minutes at 350.

Potato Cheese Soup

6 to 8 large baking potatoes
2 cups milk (I used fat free Half and Half because I had some left over)
4 cups chicken broth
2/3 cup flour
2/3 cup butter
8-12 strips bacon, cooked
1 cup sour cream
8 oz. cheddar cheese, shredded
salt and pepper to taste

Bake potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup.

In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.

Add salt and pepper, potatoes, cooked bacon, and cheese. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.

(Next time I would definitely add some more vegetables, maybe carrots and celery, so I could feel a little better about the rest of the soup.)

Strawberry-Spinach Salad

1 bag Spinach leaves
1/2 c of sliced Almonds (amount to preference)
1 pkg of fresh sliced strawberries
2 fresh lemon
1/2 c sugar
olive oil

Almonds: The morning of, mix 1/4 c. sugar with a little water. Heat a few seconds and coat your almonds in it. After coating spread on a sheet of wax paper and let dry.

Dressing: 1/4 c sugar, 4-5 T of FRESH lemon juice and 1 T Olive Oil. (I really don't measure the lemon juice. I just squeeze the lemon over the sugar and mix until it is a good consistency for dressing.

Layer (bottom to top):
Spinach Leaves
Sliced Strawberries
Glazed Almonds

Pour dressing over the top and serve!

Crock Pot Tortilla Soup

I made this the other day and it was big hit with the whole fam. Super easy and fun for a cold day!

2 chicken breasts
1 onion, finely chopped
1 clove garlic, crushed
3 medium tomatoes, peeled, seeded and chopped (I used one can tomatoes)
4 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 mild green chile, seeded and chopped
2 tablespoons vegetable oil
4 corn tortillas, halved and cut into 1/4 inch strips
shredded Monterey Jack cheese, a little for each serving
2 tablespoons coarsely chopped fresh cilantro or
Italian parsley

Preparation:

Combine chicken breasts, onion, garlic. Cook until chicken is no longer pink. Put in crock pot and add tomatoes, broth, salt, pepper and green chiles. Cover and cook on low 4-5 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels. If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley (I added the cilantro about a half hour before serving--I like the flavor it gave the soup).

Best Cupcakes

You will probably hate me for posting this because once you try them, you will want to make them everyday (just ask my sisters!!) They are so easy and by far the best cupcakes I have ever had!!

1 box chocolate cake (devils food works best)
1 small box chocolate or vanilla pudding (I like vanilla)
4 eggs
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
1 cup chocolate chips

Mix all ingredients together and bake at 350 degrees for about 20 minutes. Makes 24-30 cupcakes (depending on size).

Although they are great without frosting (and they stay so moist), they are great sprinkled with powdered sugar or my new fav, whipped cream and drizzled caramel. Enjoy!!