Dairy

Creamy Mushroom Soup

Getting Started

What You’ll Need

  • 4 tablespoons Butter
  • 4 tablespoons Extra virgin olive oil
  • 2 ½ cups portabella mushrooms
  • 2 ½ cups cremini mushrooms
  • ¼ cup chopped leaks
  • ¼ cup chopped sweet onion
  • ½ teaspoon black pepper
  • ½ teaspoon granulated garlic
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground coriander
  • 6 cups low sodium beef broth
  • 2 Bay leaves
  • 1/8 cup corn starch
  • 1/8 cup icy cold water
  • 1 cup cream
  • 1 cup half & half

Method

1

Melt butter and oil together and saute the mushrooms until soft add the leaks, onions, seasonings and stir.

2

Pour the broth over the mushrooms and vegetables; add the bay leaves and simmer for 45-50- minutes.

3

Remove from heat and puree the mixture till semi smooth (leaving some chunks of mushrooms)

4

Mix the cornstarch and cold water together and set aside

5

Pour the cream and half & half into the mushroom mixture stir in the cornstarch to thicken


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Potato Skins with Cheesy Crusts

 

Getting Started

To Start

  • Preheat Oven to 400 degrees

What You’ll Need

  • 2-4 large Russet or Idaho potatoes (remember 1 potato makes two filled skins)
  • 2 T Butter
  • 1 garlic clove minced real fine or ¼ t garlic powder (adjust to taste)
  • ½ cup cream or milk (warmed)
  • 2 T chopped chives
  • ¼ cup bacon bits (real fried bacon bits work the best)
  • 1/4 cup finely shredded cheddar cheese
  • 1-2 T fresh or dried parsley
  • 1 package Won Ton Wraps

Method

1

Bake the potatoes (uncovered) till soft- 60-70 minutes in a 400 degree oven
(Or use leftover bake potatoes)

2

When cool enough to handle; Slice in half and scoop out the centers (warm potatoes scoop easier than cold)
Smash the potatoes with a fork; add the butter, milk or cream and garlic; blend on medium to high speed with an electric mixer till smooth.

3

Stir in chives and bacon bits; fill skins with the potato mixture.

4

Spray 2 Won Ton wraps on one side with cooking oil; place each wrap oil side down over the potato like a pie crust; gently press to seal the edges; repeat with the remaining potatoes.

5

Lightly spray the top with cooking spray and sprinkle with salt; slit tops to vent

6

Bake at 400 degrees for 12-15 minutes or till light brown on top; remove from oven and top with the cheese
Return to oven and broil for 1-2 minutes till the cheese melts
Top with sour cream and fresh chopped parsley


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  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield1-2

Ingredients

What You’ll Need

  • 1 cup plain Greek Yogurt
  • 1/2 cup milk
  • 3-4 Tablespoons Pure Honey
  • 1 cup of your favorite fruit
  • 5-6 Ice-cubes (optional)


1

Place all ingredients in a blender and blend till smooth. Add ice cubes if a thinner consistency is desired.
So simple and delicious!


Fruit and Greek Yogurt Smoothie Read More »

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min

Ingredients

What You’ll Need

  • 1 box of powder milk (the one that makes 8 qts)
  • 16 oz. premium coffee creamer
  • 1 lb. powder sugar
  • 2 lb. Chocolate drink mix


1

Add 1/3 cup of the mix to one cup of hot water and stir with a cinnamon stick

Enjoy!


Store in an airtight container in a cool dry place
Will last for several months

Great surprise gift to send to your college student!

Remembering Hot Chocolate… Read More »