My gift to my neighbors/v.t. sisters/home teaching families each year is a jar of Hot Fudge Sauce and a 1/2 gallon of Vanilla Ice Cream. The Hot Fudge Sauce is to die for. You are so lucky I am sharing this precious recipe with you . . . . .
Mom's Hot Fudge Sauce
Melt:
1 12 oz. package semi-sweet chocolate chips (Nestle or better)
2 cubes butter
Add:
4 cups powdered sugar
2 2/3 c. evaporated milk (1 1/2 cans)
Bring to boil and simmer on medium low for 8-10 minutes. Stir constantly or it will scorch. Add 2 teaspoons vanilla. Serve warm over vanilla ice cream. Keep refridgerated - heat in microwave or stovetop. Enjoy!! And Merry Christmas!!
Friday, December 14, 2007
Sunday, December 9, 2007
Recipe Time: Baked Potato Soup
My sister posted this recipe last week, and we tried it today. It is tasty.
Tony Roma's Baked Potato Soup
2 med potatoes
3 tbsp butter
1 cup diced onion
2 tbsp flour
4 cups chicken stock
2 cups water
1/4 c. cornstarch
1 1/2 c. instant mashed potatoes (the cannery ones in your food storage work great)
1 tsp salt
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 c. half and half
Garnish with cheddar cheese, crumbled cooked bacon, and green onion
Bake potatoes for about an hour at 400 degrees. As they cool, prepare soup by melting butter in a large saucepan and saute onions until tender and light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents. Chop in chunks about 1/2 inch in size. Add chopped baked potatoe and half and half to pan, bring soup to a boil and then reduce heat and simmer for 15 minutes or until thick. Serve and top with garnishes!
Tony Roma's Baked Potato Soup
2 med potatoes
3 tbsp butter
1 cup diced onion
2 tbsp flour
4 cups chicken stock
2 cups water
1/4 c. cornstarch
1 1/2 c. instant mashed potatoes (the cannery ones in your food storage work great)
1 tsp salt
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 c. half and half
Garnish with cheddar cheese, crumbled cooked bacon, and green onion
Bake potatoes for about an hour at 400 degrees. As they cool, prepare soup by melting butter in a large saucepan and saute onions until tender and light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents. Chop in chunks about 1/2 inch in size. Add chopped baked potatoe and half and half to pan, bring soup to a boil and then reduce heat and simmer for 15 minutes or until thick. Serve and top with garnishes!
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