English Toffee

Originally Submitted by Jennifer Bunker

1 cup sugar
1 cup butter
3 Tbsp. Karo Syrup
1 Tbsp. water
1 package milk chocolate chips
Walnuts or pecans (optional)

Cook sugar, Butter, Karo syrup, and water on high heat, stirring constantly until hard crack stage. It will turn brown. Cover bottom of greased, round cake pan with chopped nuts. Pour mixture over nuts. Cover with chocolate chips and smooth with a spoon. Let cool.

**can be doubled and will fill a cookie sheet.

Chocolate Crinkles

Originally Submitted by Deena Callahan

½ cup butter
6 (1 oz. squares) unsweetened chocolate
4 cups all purpose flour
4 cups white sugar
4 tsp. baking powder
1 tsp. salt
6 eggs
2/3 cup powdered sugar for decoration

Melt butter and chocolate squares either in microwave or over low heat on the stove. Allow to cool slightly. Stir in remaining ingredients, except powdered sugar. Mix well. Cover dough and chill for at least 30 minutes. Preheat oven to 300 degrees. Shape dough into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. Bake for 15 – 18 minutes or until edges are set. Remove from cookie sheet and cool on wire rack.

Twice Baked Potato Soup

Original submitter unknown

6 large baking potatoes
5 cups chicken broth
2 Tbsp. butter
¼ cup light cream
½ cup chopped sweet onion
1 Tbsp. fresh chives

Heat the oven to 425 degrees. (scrubbed and pricked with fork, on a rack and bake for 30 minutes, or until tender. You can microwave on HIGH for 10 – 12 minutes or until fork tender. Place the potatoes in a bowl with a lid and let steam. Remove the skin and mash pulp. Heat the butter in a three quart saucepan. Add the onion and cook until tender. Add the broth and a5 cups of the potato pulp.. Place 1/3 of the broth mixture into a food processor. Place in a medium bowl. Repeat the process with the remaining broth mixture. Return all the pureed mixture into the saucepan. Stir in the cream and chives and cook for a5 minutes more. Season to taste. Place remaining pulp in pureed mixture. Serve with crumbled bacon, shredded cheese and/or sour cream.

Baked Potato Soup

Original submitter unknown

2 large or 3 medium baking potatoes, baked or micro waved
¼ cup (1/2 stick) butter or margarine
¼ cup chopped onion
¼ cup all purpose flour
1 (14.5 oz.) can chicken broth
1 (12 oz.) can evaporated milk
cooked and crumbled bacon, shredded cheddar cheese, sliced green onions

1. Melt butter in a large saucepan over medium heat. Add onion, cook, stirring occasionally, for 1 -2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk.

2. Scoop potato pulp from 1 potato(reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil.

3. Dice remaining potato skin and potatoes. Add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

Taco Soup

Originally submitted by Randi DeRoest

1 can Black Beans
1 can Navy Beans
1 can Pinto Beans
1 can Kidney Beans Do Not drain beans. Add liquid and beans to pot
1 can corn (drained)
1 pound cooked ground beef with taco seasoning
2 cans Mexican style stewed tomatoes, pureed.

Add all ingredients to your pan and bring to a boil. Serve with chips, cheese and sour cream. ( to make a larger batch, add another can or two of beans and adjust taco seasoning to taste.)

Italian Sausage Soup

Originally submitted by Shauna Cook

8 – 16 oz. Italian Sausage
2 cans (14 oz.) diced tomatoes with basil, garlic, and oregano
1 cup small pasta shells
4 cups baby spinach leaves
2 TBSP. grated Parmesan cheese
4 TBSP fresh basil
4 cups chicken broth

Cook sausage, removing casing. Drain. Combine tomatoes, pasta, chicken broth and sausage. Cook for 10 minutes or until pasta is done. Remove from heat, add spinach until wilted. Serve sprinkled with basil and Parmesan cheese over each bowl of soup.

Bonnie Sisson’s Black Bean Soup

Originally submitted by Deena Callahan

½ cup chopped onion
2 cans RO-TEL chunky diced tomatoes and green chilies (Original)
4 – 5 cans black beans
Chopped ham, or bacon, or smoked sausage, to taste

Sauté onion and meat. Add black beans and RO-TEL. Simmer 30-40 minutes. Serve topped with sour cream and grated cheese. It tastes even better the next day.