hosted by Laverne Diede & Rhonda Fitterer
Potato Bacon Soup
- 6-7 large potatoes, peeled and cut into bite size pieces
- 1 medium onion, chopped
- 2 cans (14.5 oz) chicken broth
- 1 can (10 ¾ oz.) cream of chicken soup
- 1 can (10 ¾ oz.) cream of celery soup
- 8 oz cream cheese, softened & cubed
- 1 tsp garlic powder
- 1/2 cup butter
- Salt & pepper, to taste
- 1/2 cup milk, for thinning, optional
- 1 pkg real bacon bits or cooked crumbled bacon (any amount that you like)
- Cheddar cheese, shredded
- Green onions
Cook potatoes and onion in chicken broth along with just enough water to cover potatoes and onions; cook until tender. Once potatoes are tender, use a potato masher to mash a few to make soup thicker, (optional). Add cubes of cream cheese; remove from heat until melted. Return kettle to low/medium heat; add half of bacon, soups, butter, milk and spices; cook for another 10 — 15 minutes. Garnish soup with cheese, bacon bits and green onions.
Chocolate Chip Zucchini Cookies
- 1/2 cup shortening
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 cup grated & peeled zucchini
- 2 cups flour
- 1 tsp soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 cup raisins
- 1 cup chocolate chips
- 1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees. In a large mixing bowl, add shortening, sugar and brown sugar, beat until smooth; beat in egg. Add remaining ingredients and mix until well combined. Make cookies and bake for 10 minutes or spread in a 9 x 13 in greased pan and bake for 20 min for bars.
