Baked Potato Soup

This recipe is for Bennigan's Ultimate Baked Potato Soup. I found it on the internet when I started looking for Potato Soup recipes.

Bennigan's Ultimate Baked Potato Soup

3 lb. all-purpose potatoes, scrubbed and pierced in several places
1 tablespoon butter or margarine
1 1/2 cup finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 oz.) can chicken broth
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper

Toppings:
shredded Cheddar cheese
crumbled bacon
chopped scallions

Preheat oven to 400 degrees.

Bake potatoes for one hour or until tender when pierced. Peel when cool enough to handle.

Melt butter in a 4 to 6 quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes or until soft but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat.

Sprinkle each serving with toppings.

Yield: Eight (1 cup) servings or four main dish servings.

Black-eyed Pea's Broccoli-Cheese Soup

This is a fabulous soup. Again, I found it on the internet. The source listed is Kitchen Link Copycat Recipes. I don't care where it came from, it's good soup.

Black-Eyed Pea's
 Broccoli-Cheese Soup

1 1/2 lb. broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half-and-half
1 lb. Velveeta
1/2 taspoon pepper

Steam or boil broccoli until tender

Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.

Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

Serves 4.

Black Angus Cheesy Garlic Bread

I found this recipe on the internet. I love this stuff!!!

Black Angus Cheesy Garlic Bread

1 loaf French bread
1/2 cup butter, softened
1 cup shredded Asiago or Parmesan cheese
1 cup shredded Jack cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread.

Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer.

Cut into slices and serve.

Tea Cakes

This recipe is from my friend Sharon Sessions. It came to her through her mother-in-law, Alene Sessions. Ms. Alene was a fine Christian woman who went Home a few years ago. She lives on in the hearts and memories of the people who loved her.

This cookie is crisp and easy. Enjoy and remember the legacy of a wonderful Southern woman.

Tea Cakes

1 1/2 cups sugar
1 cup softened butter or margarine
1 egg, beaten
1 teaspoon vanilla
2 cups self-rising flour

Cream sugar, butter and beaten egg. Add vanilla and flour.

Spoon out on an ungreased cookie sheet and press until the cookie is about 1/4 inch thick. Sharon's daughter, Jennifer Sessions Hartzog, said to be sure to dip the spoon into water before pressing. Otherwise the dough will stick to the spoon.

You can also roll the dough out until it's 1/4 inch think, then use a cookie cutter.

Bake at 350 degrees for 10 to 12 minutes.

Cool on cookie racks.

Key Lime Pie

Carnation Sweetened Condensed Milk is one ingredient every Southern cook should always have in her pantry. Not doing so can result in a quick trip to the local (and expensive) nearby market. Been there, done that. This recipe comes from Carnation. Give it a try!

Carnation Key Lime Pie

1 nine-inch prepared graham cracker crust
1 can (14 oz) Carnation Sweetened Condensed Milk
1/2 cup (about 3 medium limes) fresh lime juice
1 teaspoon grated lime peel
2 cups frozen whipped topping, thawed
6 thin lime slices (optional)

Beat milk and lime juice in a small mixer bowl until well-blended. Pour into crust. Spread with whipped topping. Refrigerate 2 hours or until set. Use lime slices for garnish.

8 servings

Blackberry Cobbler

One day I went searching for a Blackberry Cobbler recipe. I couldn't find one that used the exact amount of blackberries I had so I modified one to suit my needs. Hope you enjoy it as much as I did!

Blackberry Cobbler

3 cups fresh blackberries
1 1/2 cups sugar, divided
9 tablespoons self-rising flour
1 cup milk
1 1/4 sticks butter

Preheat oven to 350 degrees.

Wash blackberries, draining thoroughly. Mix berries with 3/4 cup sugar and set aside.

Mix remaining sugar, flour and milk. Melt butter in a baking pan. Drop flour mixture into pan. Top with berries. Bake for 45 minutes or until golden brown.

This is really good with vanilla ice cream!

Breakfast Quiche

This is another one of those magazine recipes I clipped a long time ago. I love quiche and this one is fairly easy.

Breakfast Quiche

1 unbaked 9-inch pastry shell
12 bacon strips, cooked and crumbled
1/2 cup shredded pepper jack or Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup finely chopped onion
4 eggs
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and let cool.

Reduce heat to 425 degrees. Sprinkle bacon, cheeses and onion over the crust. In a bowl, beat eggs, cream, salt, sugar and pepper. Pour into the crust.

Bake for 15 minutes. Reduce heat to 300 degrees. Bake 30 minutes longer or until a knife inserted near the center comes out clean.

Yield: 6-8 servings