Cheesy Potato Soup

1 1/2 lbs red potatoes
2 T butter
2 T flour
1 qt half-and-half
1 (8 ounce) packages Velveeta cheese, melted
white pepper
garlic powder
1/2 teaspoon hot pepper sauce
1/4 lb bacon, fried crisp
1/2 cup cheddar cheese, shredded
1/4 cup fresh chives, chopped

Dice unpeeled red potatoes into 1/2 inch cubes.
Place in large saucepan; cover with water and bring to a boil.
Let boil for 10 minutes.

In a separate pan, combine melted margarine and flour, mixing until smooth.
Place over low heat and gradually add half-and-half, stirring constantly.
Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well.

Drain potatoes and add to cream mixture.

Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, and chives.

Overnight Oatmeal

1 cup steel cut oats (Irish style or pin oats)
4 1/2 cups water
1/2 teaspoon salt
1 teaspoon vanilla

Put all ingredients into a slow cooker. Set on low and cook 8 - 9 hours or overnight.

Serve with fresh fruit, butter, cinnamon, sugar, brown sugar, milk, cream, honey and/or syrup.

Freezer Cheese Balls

2 cups shredded sharp Cheddar cheese
1 (8 oz.) package cream cheese
4 oz blue cheese, cut into pieces
4 Tbls. butter
1 clove garlic, minced
2/3 cup coarsely chopped walnuts or pecans

Allow cheeses and butter to stand at room temperature until soft. Place Cheddar, cream cheese, blue cheese, and butter in a large bowl; with an electric mixer; beat until blended. Add garlic and beat until creamy.

Cover and chill mixture until firm enough to shape into balls, but not hard (about 2 hours). Divide in half and shape each half into a smooth ball. Sprinkle nuts on a piece of was paper and roll each ball in about half of the nuts, pressing in lightly. Place balls in separate freezer bags and seal; refrigerate or freeze until needed.

Before serving, allow cheese balls to stand at room temperature, unwrapped for 30 minutes if refrigerated or 3 to 4 hours if frozen.

Makes 2 balls about 3" in diameter.

Barbecued Meatballs

1 lb. lean ground beef
1/2 c. dry bread crumbs
1/3 c. minced onion
1/4 c. milk
1 egg, beaten
1 Tbl. snipped fresh parsley
1 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1/4 c. shortening
1 bottle (12 oz) chili sauce
1 jar (10 oz) grape jelly

In a mixing bowl, combine the first nine ingredients. Shape into 1" balls. Melt shortening in a large skillet; brown meatballs on all sides. Remove meatballs and drain fat. In the same skillet, combine chili sauce and jelly. Heat over medium, stirring constantly, until jelly has melted. Return meatballs to skillet; heat through. Serve warm.

Makes about 5 dozen.

Frosting Thumbprints

1/2 cup butter
1/4 cup sugar
1 egg yolk, beaten
1 t. vanilla
1 cup flour
1/2 t. salt
1 egg white
1 cup chopped walnuts

Cream together butter and sugar. Beat in egg yolk and vanilla. Blend in flour and salt, sifted together. Shape into 1" balls. Dip in egg white; roll in nuts. Place on baking sheet lined with parchment paper. Dent each ball. Bake at 350 degrees for 5 minutes.

Remove from oven and dent again. Bake another 12 - 15 minutes. Cool. Fill with butter frosting.

Frosting:
2 cups confectioner's sugar
6 T. melted butter
1 T. cream
1/2 t. vanilla

Mix well. Tint with food coloring.

Berry Thumbprint Cookies

1 cup butter
1 (3 ounce) package cream cheese
1 cup sugar
1 egg yolk
2 teaspoons vanilla extract
2 ½ cups flour
Seedless berry jam (strawberry, raspberry, blackberry…)

In a large bowl, cream butter, cream cheese and sugar. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for one hour.

Shape dough into 1” balls. Place 2” apart on an ungreased cookie sheet. Make a ½” deep indentation in the center of each ball. Fill with the jam of your choice (½ to ¾ teaspoon).

Bake at 350 degrees for 10 to 12 minutes. Cool on rack. Makes about 5 dozen.

Cut-Out Sugar Cookies

3 1/4 c. cake flour
1 t. baking soda
1/2 t. salt
1/2 t. nutmeg
1/2 c. butter, softened
1 c. sugar
1 egg
1 1/2 t. vanilla
1/2 c. sour cream

Combine dry ingredients; set aside. Cream butter. Add sugar, egg, and vanilla; beat well. Beat in sour cream. Gradually add dry ingredients. Chill dough for at least an hour.

Roll out dough to 1/4" thickness onto a lightly floured surface. Cut with cookie cutters. Bake on lightly greased or parchment paper covered cookie sheets at 400 degrees for 8 to 10 minutes (adjust time for size of cookies).


Royal Icing - makes a hard, shiny glaze.

3 egg whites (1/4 cup pasteurized egg whites)
4 cups sifted powdered sugar (confectioners' sugar)
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla or almond extract, optional

Beat egg whites, sugar and cream of tarter with mixer at medium speed for about 5 to 7 minutes. Use immediately or store in covered containers.

Put the rack of cookies on top of wax paper to catch the drips then you can dip the cookies in the icing or spread it on with a table knife. (If your icing begins to harden while you're using it, stir in a drop or two of warm water.)

Vanilla Frosting

1/3 c. shortening
1 T. margarine
3 c. sifted powdered sugar
3 T. milk
1 1/2 t. vanilla

Beat all ingredients together until well mixed. Spread or pipe onto cookies.