Monday, November 19, 2007

Loaded Baked Potato Soup

Loaded Baked Potato Soup

The first time I made this, I got it out of Simple and Delicious. I went to make it tonight, and couldn't find my magazine and their website had it listed as subscriber only (last month was my last month as a subscriber- go figure!). So, I improvised with the ingredients I knew that were in it, and probably doubled or tripled the recipe to fit our family.

4 cans cream of potato soup
1/2 of a 26 oz bag of shredded hash browns
sharp cheddar cheese
1/2 lb bacon
sour cream

Combine soup, pepper to taste, and hashbrowns in a large pot. I added about a cup of milk (I just splashed some in). I added water until it was the consistency I wanted. I heated that until it was starting to boil. While I was waiting for that to happen, I put the bacon on a cookie sheet and baked it at 350 degrees for 15 minutes or so. I love how the Pioneer Woman taught me how to cut bacon, and then I wrapped the remaining slices individually on a large piece of saran wrap and threw it in the freezer. Tonight's dinner was the frozen bacon and it went straight from freezer to oven.
We have a soup bar on the table consisting of the bacon all crumbled up, sour cream, and cheese.

Everyone LOVES this! The first time I made it, I made it according to the directions, which used 1 or 2 cans of soup (I think 1). It was gone so fast and everyone wanted more. We had just enough left over with the 4 cans of soup (I was worried it might be too much) for Perry to take it to work for lunch.

Sunday, November 18, 2007

Barbara's Macaroni and Cheese

Barbara's Macaroni and Cheese
-Barbara Kinney

This mac and cheese is such a hit in the family. I love it because not only is it tasty, but it's super simple, too.

1 box (16 oz) pasta (I use rigatoni because I think it's the best on the planet)
1 jar spaghetti sauce (my stepmom uses Ragu, I use Hunt's in a jar 'cause I'm cheap that way)
1 package (2 cups) shredded shart cheddar
1 package (2 cups) shredded mozzerella

Cook the pasta. I undercook it a little so it doesn't get too mushy during the baking. Drain. Add the sauce and cheeses and mix it all together. I usually put this in a big aluminum casserole pan (the deep kind). Bake at 350 degrees for 30 minutes to 1 hour, depending on if you want some of your pasta on top to have a little crunch or not.

It doesn't seem like a lot to me (we make a pound of spaghetti all the time for dinner and we just plow through it), but tonight one pan fed 4 adults and 8 kids. Guess that second pan I made for dinner will just have to be my lunch tomorrow. Life it tough that way.

Everyone loves this, even Josh, my non-cheese eater.