Disneyland Loaded Baked Potato Soup

This recipe comes from the Carnation Cafe at Disneyland. It was really good! I almost got the Disney Tingle!

Ingredients:
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

Instructions:

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

http://blogs.disney.com/insider/recipes/2013/11/27/loaded-baked-potato-soup/

Cheddar Bacon Ranch Dinner Quiche

Quiche. It's not just for breakfast. We have quiche for dinner a couple of times a month because it's easy and super cheap. The recipe below is a combination of a couple of recipes I've found. You could omit the cheddar/bacon/ranch and add whatever else you have on hand. Vegetables, canned beans, and green chilies are good too. The possibilities are endless. We usually complete the brunch for dinner with muffins and fruit.

Ingredients
6 eggs
1/4 c flour
1/2 t. baking powder
1/4 c. butter, melted (sometimes I just use the bacon grease)
1 cup cottage cheese
1 cup shredded cheddar cheese
1/2 cup ranch dressing
4 slices bacon, cooked and crumbled

Beat eggs lightly in large bowl. Stir in flour and baking powder. Stir in melted butter (or bacon fat) and cottage cheese. Add shredded cheese, ranch dressing and bacon. Combine just until blended. Pour mixture in greased 9x9 baking dish or pie plate and bake at 400 for 15 minutes. Reduce heat to 350 and continue baking about 30 minutes. Cut into wedges and serve hot. Makes 6 servings.

Swiss Chicken

This is yummy!  My friend suggested it one day when I was complaining about not knowing what to cook for dinner.  I have made it a few times since. It's very quick and easy to throw together and I usually have everything on hand, so it's a no-brainer.  I have made it with provolone cheese and it was just as yummy.

I don't cut up my chicken into smaller pieces. I just put in one breast for each person I am serving and put a piece of cheese on top of it. I guess if your chicken breasts are HUGE, you may want to cut them up.

Tyler loves it because he is a sucker for Thanksgiving dinner and it makes him feel all "Thanksgiving-ish" anytime of the year. 

Original post can be found here.



SWISS CHICKEN

3 chicken breasts, cut into smaller pieces

3-4 slices Swiss cheese (or pepper-jack cheese)
1 can condensed cream of chicken soup
1 cup milk
1 box Stove Top Stuffing, chicken flavored (shake to redistribute seasonings)
1/4 cup melted butter

1. Preheat oven to 350 degrees and spray a casserole dish, close to 9x13. 

2. Place chicken breasts in a greased casserole dish.

3. Top chicken with slices of Swiss cheese. 

4. In a small bowl, mix soup and milk until blended.

5. Pour soup mixture over chicken and cheese.

6. Top chicken with dry stuffing mix.

7.  Drizzle stuffing mix with melted butter.

8. Baked covered with foil at 350 degrees for 45 minutes.  Remove foil and bake 5-10 minutes longer. Serves 6.

*note~ I have accidentally left off the foil cover and the breading will over-brown and get too crunchy.  Don't forget to cover it:)

Slow Cooker Hawaiian Chicken

Delicious and easy!

My crockpot broke, so I didn't make this in a slow cooker. I just cooked up the chicken first then added everything else and let it simmer for an hour or so.  Don't be in too much of a hurry. Let it simmer. I tasted it as it was getting warm and thought it was going to be terrible, too sweet!  After it simmered, it really did taste so much better.

I highly suggest adding red onion (I love red onions) and the extra pineapple slice when you are serving.  I don't like cilantro so I didn't buy any, but Kenny said he would have liked that as well.

My family ate it on buns last night. I just made it into a salad for lunch today and it was delicious.

The original post is here.

• 1 pound boneless chicken breasts
• 1 (20-ounce) can crushed pineapple in juice
• juice of one lime
• 1 tablespoon honey
• 1/4 cup soy sauce
• 3 or 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (adjust to your heat preference)
• 8 whole wheat buns
• for serving, optional: pineapple rings, diced red onion, chopped cilantro

Place chicken into crock pot. Cover chicken with remaining ingredients, through the red pepper. Cook on low for 4 to 6 hours. Shred chicken and serve on buns; top with additional pineapple, red onion and/or cilantro.

Moroni Funeral Brownies

That's not what these are called but that's the kind of brownie recipe I was looking for and these fit the bill.  Remember the last funeral in Sanpete County you went to? A large spread of desserts lovingly donated by the Moroni Relief Society? Somewhere among that table is a cookie sheet full of frosted brownies. These are those brownies.  They're originally Lunch Lady Brownies but that moniker conjures no fond memories as I never had brownies like this at school, only funerals. 

Anyway, enough about Moroni (oh the marinated turkey!)  It is an entirely different brownie experience eating these warm and gooey out of the oven than the next day completely set. Eat them both ways but set is the Moroni Brownie. Here's the recipe.

Moroni Funeral Brownies
Ingredients:
1 cup salted butter, melted
1/2 cup cocoa

2 cups all-purpose flour
2 cups sugar
4 eggs

4 teaspoons vanilla

1 cup chopped nuts (optional)

Directions:
Preheat oven to 350 degrees.
Using a mixer, blend melted butter and cocoa until smooth. Add flour and sugar; beat together. Mix in eggs and vanilla (and nuts if you are using them) and mix until combined (be sure not to over mix).
Pour batter into a greased 9x13" baking pan. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean
Let the brownies cool for about 10-20 minutes and then frost while still warm.

Frosting:
1/4 cup salted butter, softened
1/4 cup milk
1/4 cup cocoa
3 cups powdered sugar
dash of salt

Mix all ingredients together and frost as desired. 

Korean Beef

This is becoming one of our family favorites.  It's really quick and simple.  The hardest part is mincing the garlic cloves. 

I found the recipe on Pinterest. The original post is here.



1 pound lean ground beef
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

French Onion Pasta

So Rachel and Lisa were discussing pasta recipes that weren't made with tomato-based sauce. This is one of my go-to recipes since Sarah doesn't like "red sauce" either and it is really easy. But if you don't like onions, this isn't for you.

I made the sauce in an oven-safe pan to cut down on dishes to wash later.

Adapted from Stephanie Cooks.

2 cups of uncooked penne pasta
1 to 1.5 cup of chicken broth
1 packet of Lipton's Onion Soup mix
1 shallot, finely diced
2 cloves of garlic, smashed
4 tablespoons of cream
1 tablespoon of flour
1/4 cup of shredded mozzarella cheese
1 tablespoon of EVOO

Directions-
1- Boil water for your pasta. While the noodles cook, prepare the rest of ingredients.
2- In a saucepan, heat the EVOO. Add the scallions and garlic, stir continually until soft and fragrant.
3- Add the chicken broth, scraping the bottom of the pan to remove any stuck on pieces of onion.
4- Add the soup mix packet, allow to cook on low for about 20 minutes.
5- Stir in flour, whisking continually until well incorporated and thickened.
6- Add the cream, mix well.
7- Add the pasta to the sauce, stir well.
8- Pour into an oven safe dish. Top with the mozzarella cheese.
9- Set it under the broiler until the cheese gets a little crispy.

Meredith's Chicken Enchiladas

3-4 chicken breasts, cooked and cubed or shredded
1 (10.5 oz) can cream of chicken soup
1 (10 oz) can green chili enchilada sauce
1 cup sour cream
1 (4 oz) can diced green chiles
1/4 tsp. cumin
1 (15 oz) can black beans, drained and rinsed well (or whatever kind of beans you like. White beans                    hide better if you have picky kids, like me)
1 1/2 cups grated cheese (I usually use a taco blend, but pepper jack would be good too.)
Flour tortillas (soft taco size)

In a small bowl, combine cream of chicken soup, sour cream, and 1/2 the can of enchilada sauce. Add half of this mixture to the cooked chicken. Set the rest aside for the topping. To the chicken, add the remainder of the enchilada sauce, green chiles, cumin, and beans. Mix and heat through. Soften tortillas by heating them individually on a frying pan. Spoon chicken mixture onto each tortilla and roll to close. Place rolled tortillas fold-side down into lightly greased 9 x13 baking dish (you will need two baking dishes). Top with remaining sour cream mixture, covering the enchiladas completely so the don't dry out and harden, and then the grated cheese. Bake at 350 for 15-20 minutes, or until the cheese is melted and heated through. Garnish with olives, tomatoes, green onions, salsa, avocado, or whatever. Serve with rice or salad.

Makes 10-12 enchiladas