Potato Soup

  • 16 oz. bag has browns, cubed style
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 onion, chopped – 1/4 to 1/2 cup, depending on taste
  • 1 Tbsp. parsley flakes
  • 5 cups water
  • 1/3 cup butter
  • 4 cube or 4 Tbsps. chicken bouillon
  • 12 oz. can evaporated milk

In a large soup kettle, sauté onions and butter until onions are translucent. Add celery, carrots, parsley flakes, water and chicken bouillon to onions and cook on medium-high heat until carrots and celery are tender. Add hash browns; cook for 10 minutes or until hash browns are hot; stir in milk.

Angel Food Toffee Cake

  • 2 cups whipping cream
  • 1/2 cup caramel or butterscotch ice cream topping
  • 1/2 tsp. vanilla extract
  • 1 prepared angel food cake (16 oz.)
  • 9 Heath candy bars (1.4 oz. each), chopped

In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake into smaller pieces. Place 1/3 of cake pieces on the bottom of a 9 x 13-inch storage container; spread 1 cup cream mixture over pieces and sprinkle 1/2 cup candy over cream mixture. Repeat layers two times. Store in refrigerator.