Potato Soup

5 slices bacon, diced
3 TBS reserved bacon grease or butter
1 cup diced white or yellow onion
1/4 cup flour
2 cups chicken broth
2 cups milk, warmed
1.5 pounds potatoes, peeled if desired and diced (Yukon gold work well)
1 cup shredded sharp cheddar cheese
1/2 cup plain Greek yogurt or sour cream 
1 tsp. salt
1/2 tsp. freshly cracked black pepper
optional toppings:  thinly sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

• Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease.  Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
• Add onion and saute for 5 minutes, stirring occasionally, until soft.  Sprinkle the flour on top of the onion, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Then stir in the chicken broth until combined.  Stir in the milk, potatoes, and cooked bacon bits until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.
• Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the faster they will cook.)
• When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt and pepper.  Taste and see if it needs more salt or pepper or cheese.
• Serve warm, garnished with desired toppings.

Yield: 6-8 servings

From Gimme Some Oven

Sticky Bun Breakfast Ring

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 

3 TBS butter, melted

1/2 cup. pancake syrup

1/3 cup packed light brown sugar

1/2  tsp. cinnamon

1/4 cup chopped pecans, optional

1/4 cup chopped almonds, optional

1.  Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). 

2.  Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. 

3.  Bake at 375 degrees F. for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.

From Stamps 4 Fun

Toffee Caramel Brownies

1 package German chocolate cake mix
1 (5 3/4 oz) can evaporated milk
1 (14 oz) bag caramels
3/4 cup melted butter
1 bag milk chocolate chips
1 (8 ounce) bag Heath toffee bits

1.  Mix together cake mix, melted butter and 1/3 cup evaporated milk.  Press 1/2 of mix into a 9 x 13-in. greased pan.  Bake at 350 degrees for 6 minutes.

2.  Remove brownies from oven and sprinkle on half the bag of Heath toffee bits.  Melt together caramels and rest of the evaporated milk, pour over toffee bits.

3.  Sprinkle on half the bag of chocolate chips.  Spread the remaining batter on top (this is easiest if you take pieces of the batter, flatten each individual piece in your hands and place on top).  Sprinkle remaining toffee bits and chocolate chips on top.

4.  Bake at 350 degrees F. for 20 minutes.  Refrigerate for 3 hours before serving.

From Six Sisters Stuff

Chewy Brown Sugar Cookies with Brown Sugar Frosting

For Cookies:

14 TBS butter (1-3/4 sticks)
1-3/4 cups packed light brown sugar
2-1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 egg plus 1 egg yolk
1-1/2 TBS vanilla
1/4 cup sugar
1/4 cup light brown sugar

For Frosting:
1/2 cup light brown sugar (packed)
3 TBS butter
1/4 cup milk
2 cups sifted powdered sugar

1. Preheat oven to 350° and line baking sheet with parchment paper.
2. Heat butter in medium skillet over medium heat until melted. When butter melts slowly swirl the pan and continue to cook the butter until it becomes a nice, brown-caramel color. The swirling helps it from burning. Let cool for 15 minutes.
3. Whisk flour, baking soda, baking powder and salt in a separate bowl and set aside.
4. When butter is cooled mix 1¾ cup light brown sugar and browned butter with electric mixer until no lumps remain, about 30 seconds.
5. Add egg, yolk and vanilla and mix for another 30 seconds, until smooth.
6. Slowly add in your flour mixture and mix on medium-low until incorporated.
7. Combine remaining ¼ cup brown sugar and ¼ cup granulated sugar in a small bowl.
8. Roll cookie dough into balls and then roll in sugar mixture.
9. Place on lined baking sheet about 2 inches apart.
10. Bake approx 10-12 minutes or until edges begin to brown. Do not over-bake.
11. Transfer to wire rack to cool.

Frosting

1. Combine brown sugar and butter in small saucepan over medium heat.
2. Bring to a boil and continue cooking 1 minute. Remove from heat and cool for 10 minutes. Mixture will slightly thicken.
3. With hand mixer beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency.
4. Spread approximately 1 teaspoon frosting on each cookie.

Makes about 24 cookies

From Cookies and Cups

One Pot Taco Casserole

 

1 lb. ground beef
1 pkg. taco seasoning
2 cups water
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 cup frozen corn
2 cups uncooked elbow macaroni
1 cup shredded jack or cheddar cheese

1. Brown beef in 3 quart pot over medium/high heat. Drain fat and return beef to pot.
2. Add taco seasoning, water, tomatoes, tomato sauce and corn. Bring to a boil.
3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
4. Remove from heat. Sprinkle cheese on top and cover.
5. Serve once cheese is melted.

From Wonky Wonderful

Butter Cream Syrup

1 cup butter 
2 cups sugar
1 (12 oz.) can evaporated milk
2 tsp vanilla
dash salt

1.  Place butter in a saucepan and melt over medium heat.

2.  Add sugar and evaporated milk.  Bring to a boil and let boil for 3 minutes stirring consistently.

3.  Remove from the heat and add vanilla and salt.  Stir to combine.  Allow it to sit for 3-4 minutes to thicken up a bit.

Serve with waffles, pancakes, cobblers, or ice cream
Makes 4 cups.  Store in refrigerator for 5-6 days.  Can half or double recipe if desired.
 
From Jamie Cooks It Up

Alfredo Sauce

1 stick butter (1/2 cup)
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan
Cooked pasta
Pasta cooking water, as needed

1.  In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. When warm and melted add the Parmesan and stir until melted.

2.  Toss with noodles to combine, thinning with pasta water if necessary.

If desired add grilled chicken breast

From Pioneer Woman