Potato soup

Chanda's Potato Soup



3 c chicken broth

1/2 c chopped celery

1/2 c chopped onion

5 c cubed potato

1t salt and pepper
bring to boil for 10 min
pour in crock pot



Mix (over heat) 3/4 cc butter w 3/4 c flour until blended~put in crock pot



add 1qt half and half
and 4 oz cheese wiz into crock pot



cook low 4-5 hrs

Spinach Artichoke Pasta

Spinach Artichoke Pasta

Ingredients:
8 oz. pasta, cooked according to package instruction
1 large or 2 small chicken breast, cubed
2 t. veg. or olive oil
½ C. onion, diced
2 cloves garlic, minced
Salt & pepper
1 T. butter
1 can artichokes, chopped
1 C. packed chopped spinach
1 can diced tomatoes
1/2 C. cream cheese, softened
1/2 C. sour cream
½ C. chicken stock
½ C. half and half
6 oz. parmesan cheese, grated
2 T. hot sauce
salt & pepper

Method:
1. Cook pasta, drain and set aside.
2. In a large skilled heat oil or medium/high heat. Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.
3. Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.
4. Add the butter and cook until melted. Add the artichokes, spinach and tomatoes.
5. Stir in cream cheese, and sour cream. Cook until they are melted and incorporated into the mixture.
6. Add the chicken stock, half and half, parmesan cheese, and hot sauce. Simmer for about 5 minutes or until heated through. Salt and pepper to taste.
7. Pour the mixture into a large casserole dish, top with additional parmesan cheese and bake at 350 .
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YUMMY MUFFINS...to add to YOUR "muffin top"

Found these at this awesome site: http://www.finecooking.com/recipes/doughnut_muffins.aspx Wanted to share, so I'm not the only one sporting a "muffin top!" ;) ENJOY!

For the muffins:


12 oz. (24 Tbs.) unsalted butter, warmed to room temperature

1-3/4 cups sugar

4 large eggs

6 cups all-purpose flour

1 Tbs. plus 2 tsp. baking powder

1/2 tsp. baking soda

1-3/4 tsp. salt

1 tsp. ground nutmeg

1-2/3 cups milk

1/4 cup buttermilk



For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed

2 cups sugar

2 Tbs. ground cinnamon





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To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.



To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.