Delicious Ham and Potato Soup

Ingredients

    3 1/2 cups peeled and diced potatoes
    1/3 cup diced celery
    1/3 cup finely chopped onion
    3/4 cup diced cooked ham
    3 1/4 cups water
    2 tablespoons chicken bouillon granules
    1/2 teaspoon salt, or to taste
    1 teaspoon ground white or black pepper, or to taste
    5 tablespoons butter
    5 tablespoons all-purpose flour
    2 cups milk

• PREP 20 mins
• COOK 25 mins
• READY IN 45 mins
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  Directions

• Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
• In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
• Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Clone of a Cinnabon

Ingredients

    1 cup warm milk (110 degrees F/45 degrees C)
    2 eggs, room temperature
    1/3 cup margarine, melted
    4 1/2 cups bread flour
    1 teaspoon salt
    1/2 cup white sugar
    2 1/2 teaspoons bread machine yeast
    1 cup brown sugar, packed
    2 1/2 tablespoons ground cinnamon
    1/3 cup butter, softened
    1 (3 ounce) package cream cheese, softened
    1/4 cup butter, softened
    1 1/2 cups confectioners' sugar
    1/2 teaspoon vanilla extract
    1/8 teaspoon salt

• PREP 20 mins
• COOK 15 mins
• READY IN 3 hrs
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  Directions

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
• Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

To Die For Blueberry Muffins

Ingredients

    1 1/2 cups all-purpose flour
    3/4 cup white sugar
    1/2 teaspoon salt
   2 teaspoons baking powder
    1/3 cup vegetable oil
    1 egg
    1/3 cup milk
    1 cup fresh blueberries
    1/2 cup white sugar
    1/3 cup all-purpose flour
    1/4 cup butter, cubed
    1 1/2 teaspoons ground cinnamon

• PREP 15 mins
• COOK 25 mins
• READY IN 40 mins

• Directions

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.
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World's Best Lasagna

Ingredients

    1 pound sweet Italian sausage
    3/4 pound lean ground beef
    1/2 cup minced onion
    2 cloves garlic, crushed
    1 (28ounce) can crushed tomatoes
    2 (6 ounce) cans tomato paste
    2 (6.5 ounce) cans canned tomato sauce
    1/2 cup water
    2 tablespoons white sugar
    1 1/2 teaspoons dried basil leaves
    1/2 teaspoon fennel seeds
    1 teaspoon Italian seasoning
    1 tablespoon salt
    1/4 teaspoon ground black pepper
    4 tablespoons chopped fresh parsley
    12 lasagna noodles
    16 ounces ricotta cheese
    1 egg
    1/2 teaspoon salt
    3/4 pound mozzarella cheese, sliced
    3/4 cup grated Parmesan cheese

• PREP 30 mins
• COOK 2 hrs 30 mins
• READY IN 3 hrs 15 mins
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  Directions

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Beef Bourguignon II

     1/4 cup all-purpose flour
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    2 pounds cubed stew meat
    4 tablespoons butter
    1 onion, chopped
    2 carrots, chopped
    1 clove garlic, minced
    2 cups red wine
    1 bay leaf
    3 tablespoons chopped fresh parsley
    1/2 teaspoon dried thyme
    1 (6 ounce) can sliced mushrooms
    1 (16 ounce) can canned onions

• PREP 20 mins
• COOK 3 hrs
• READY IN 3 hrs 20 mins

• Directions

• In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
• Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
• Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
• Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
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