Loaded Baked Potato Soup

8 - 10 medium sized potatoes (baked)
1 lb bacon  (cooked & divided) reserve the grease
1 medium onion (chopped)
1 carrots (chopped)
2 celery stalks (chopped)
2 cloves garlic (minced)
2 cups chicken or vegetable broth
1-2 cups heavy cream (at room temperature)
salt & pepper to taste
2 cups cheddar cheese (shredded and divided)
1 small container sour cream (or onion & chive dip)
 2 green onions or a handful of chives chopped (optional)

Wash, prick and bake potatoes at 400º F for 45 - 60 minutes. Remove from oven and let cool until you can handle them. Peel them and mash in a bowl keeping them a bit chunky. Set aside.

Line a cookie sheet with aluminum foil creating an edge. Place bacon strips on foil and 'inch worm' them slightly. Do not let bacon overlap or touch on pan. Bake at 400ºF for 15 - 20 minutes. Remove from bacon  from pan and place them on paper towel lined plate to drain. Once cooled slightly chop into small pieces. Gather grease from foil and pour it into a 4 quart dutch oven. (You can do this step at the same time as baking potatoes)

While potatoes and bacon are cooking, chop your onion, carrots, celery and garlic.

After all prep is complete. Heat grease in dutch oven. Add onions, celery, carrots. Saute until onion is translucent & vegetables are soft (about 10 minutes) add garlic and saute another couple minutes.

Add 2 cups broth to the vegetables. Bring to boil.

Turn down heat to low and mix in potatoes, salt & pepper.  Once potatoes are hot. Stir in heavy cream until the soup reaches your desired thickness. Heat a little more. Stir in 1 cup of the cheese and 3/4 of the bacon.    Serve topped with remaining ingredients of bacon, cheese, sour cream, green onions or chives. 

Hash Brown Egg Breakfast Bake

• 6 large eggs
• 1/2 cup buttermilk (or milk of any kind)
• 3 cups hash browns (thawed)
• 1/2 onion diced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cup sharp cheddar cheese (shredded)
• 1/2 pound cooked bacon
• 1 breakfast sausage

Beat eggs and milk. Stir in potatoes, onion, seasoning cheese and meat. Pour into a 9" x 13" sprayed baking dish. Bake at 350ºF for approximately 35 - 45 minutes.

This recipe is very flexible. Feel free to add all vegetables and no meat, or a combination of both. Whatever you like works. My favorite is spinach, onion and feta.

Heath Bar Torte

Crust:

• 1½ cup Graham Crackers Crumbs
• 1½ cup Chopped Pecans
• ¼ pound butter melted

Layer 2 :

• 5 egg whites
• ½ teaspoon cream of tartar
• 1 cup + 2 tablespoons sugar

Layer 3:

• 6 crushed full size heath bars
• 1 container cool whip topping

Combine crumbs, pecans & butter. Press into the bottom of a 9"x13" pan. Beat egg whites & cream of tartar until stiff. Slowly fold in sugar. Spread over crumbs. Bake 1 hour at 250°F. Let cool completely. Mix whip topping with 1/2 the crushed candy bars. Spread over meringue layer. Sprinkle remaining crushed candy bars on top (a few pecans as well if you like). Keep refrigerated.

Amaretto Berries-n-Cream

• 1 pint fresh mixed berries (strawberries should be cored and hulled)
• 1/2 - 1 cup Amaretto liqueur.
• Frozen Vanilla Custard (Ice Cream)
• 4 Almond Biscotti Cookies
• 1 chunk of dark chocolate

In medium bowl, placed in the refrigerator, marinate berries over night in Amaretto Liqueur. Crush three biscotti cookies. Cut the last biscotti cutting into fourths. Fill 4 custard cups with ice cream. Top each cup with 1/4 marinated berries and sauce. Top with a spoon full of crushed cookies. Place 1/4 cut cookie on the side with a piece of dark chocolate. Serve immediately.