Author Archives: Rebecca Baugh

Just What I Always Wanted

Posted on by

Did you know that Sam’s sold chicken coops?

Oldest daughter who does not cook was the one that told me.

I had to chirp on over to Sam’s Club and take a look.

I have been talking about getting backyard chickens for about 6 months. I am hoping it will be a fun family adventure that will reward us with eggs.

The coop at Sam’s looks like a little doll house on top, if you don’t count the nesting boxes. It has a little stairway and a door way into their little house.

You can reach in and pluck (steal) eggs right out of the nesting boxes from the outside. Cool…ugh?

Why raise chickens?

They forgot to list, “cause you want to show your neighbors how crazy you are,” on the box

Here are the dimensions of the chicken coop.

Here is the box in back of Company’s truck.

Yes, I bought a chicken coop!

Shhh….don’t tell my neighbors. (though I can have up to 6 chickens in my back yard, but no roosters)

My neighbors might BAAAKKK at the idea.

Fresh Eggs in 4 months.

Woot Woot!

Becky

 

 

Turkey Tetrazzini

Posted on by

Left over slow cooked turkey breast.

That is how this all got started

Or maybe it was the 8 to 10 inches of snow we were suppose to get last week.

It does not matter.

What does matter, is that I got to make this terrifically tasty Turkey Tetrazzini.

The pictures I used to post this recipe, is a double batch of the recipe.

When it was suppose to snow, I had the  Girl who does not cook, get a turkey breast out of the freezer. I thawed it out and put it in the crock pot all day to slow cook. Company came over that evening, and with all the kids, we had a great meal of turkey, mashed potatoes, corn and broccoli.

Even with all of us, we still had left overs. (which was fine by me)

The left overs gave me a chance to try this awesome Turkey Tetrazzini recipe. So, Tuesday morning, before school, I was able to put this recipe together and put it in the fridge. It was all wrapped up with plastic wrap until I came home from school to pop it in the oven.

It was great to have something I could just put right in the oven and sit on the couch and let the oven did the baking. In no time at all, we had this warm, creamy and comfy casserole ready to fill our plates. Everyone dug in and kept saying that this noodle thang sure does taste good.

Noodle thang?

Anywho, I put two noodles together and thought you would like a happy, tummy pleasing, easy to make casserole recipe. You can use canned chicken in place of left over turkey too. The noodles will not mind at all.

Here is what you will need:

You will need diced turkey, spaghetti, chicken base (or chicken bouillon) milk, flour, salt, pepper, cheddar cheese, onion and butter or margarine.

Can you tell I forgot to put the bread crumbs and the Italian cheese in the first picture? You will need these for the topping along with a little bit of butter.

         

First thing you need to do is cook the spaghetti, following the directions on the box.

Rinse spaghetti with cold water and drain off all the liquid.

         

To make the sauce, pour milk in a medium size sauce pan. Add the flour and whisk in. After you have the flour whisked in you can heat the milk mixture on medium heat.

         

Add in the butter, and the pepper.

         

Add the salt and the chicken soup base. (or a chicken bullion cube)

         

Continue to heat the milk mixture, making sure to whisked. Heat to boiling, stirring continuously so it does not form lumps. After it boils, remove from heat.

         

In the bottom of a lightly greased casserole dish, pour in your cheddar cheese. Then, your diced onion.

         

Dice up your turkey, and add the diced turkey to the cheese and onion.

         

Add your cooked spaghetti and combine all the ingredients.

         

Pour your white sauce  over the spaghetti mixture. Stir until all the ingredients are thoroughly combined.

         

Melt a little butter in a microwave bowl. Add the bread crumbs to the melted butter and stir.

Sprinkle the casserole with the bread crumbs. Sprinkle Italian cheese on top of the bread crumbs. Bake until bubbly in a preheated 350 degree oven.

Garnish with more Italian cheese.

Grab a fork and dig in!

Here is the recipe:

Turkey Tetrazzini

Ingredients for the white sauce:

1/3 cup flour

1/3 cup butter

1 1/2 cup milk

2 chicken bouillon cubes (I used 1 1/2 teaspoon of chicken soup base)

1/4 teaspoon pepper

1/2 teaspoon salt

Directions for white sauce:

Combine in a saucepan and stir over medium heat. Stir continuously until it boils and thickens. Set Aside.

In a casserole dish, place:

3/4 cup grated cheddar cheese

3 cups coked spaghetti

2 cups cooked and cubed turkey

1/4 cup finely chopped onion or green pepper and or canned mushrooms (most of my family hates mushrooms, so I had to leave the mushrooms out)

Combine the casserole ingredients. Pour the white sauce over the ingredients and stir till the sauce in fully mixed in.

Topping:

3/4 cup bread crumbs

2 tablespoons melted butter

Combine together and sprinkle on top casserole ingredients.

Top with a 1/4 cup of Italian Cheese (I sprinkle more on later for a garnish)

Bake in a preheat 350 degree oven for 25 minutes or until crispy and bubbly

I hope this recipe tickles your noodle and you give it a try!

Enjoy!

Becky

Other post you may enjoy:

                                      

Chicken and Spinach Enchiladas      Layered Mint Brownies                             Thanksgiving Dressing

 

 

Country Garden, Update, Update, and Update

Posted on by

If you have been following along, you will already know about the 250 strawberry plugs that Company and I planted way back in Oct. and Nov. and finished up in Dec.

If you are curious you can read all about how we put them in, here, here, here and finally, here.

A week ago Sunday, I went to Company’s house after church and we found that the fabric we installed for the floating row covers were blown off and some were torn in half.

YIKES!

Winter is not over yet.

We will not be pulling the covers off (at this rate) until later this month, we when feel confidant that the temperatures will not get below 20 degrees.

So, we got busy and tried our best to get the rows all covered up again.

It took about a little over an hour but we finally got them all tucked in tight again, until it starts to get warm and stay warm.

Here is Company finishing up the last row.

Whew, I still see a little life in the strawberry plugs. With the winter we had, we were not for sure how many of the 250 plants would make it through. I am thinking we may have lost 50 of them. But, only time or rather spring weather, will tell how many spring back to life. Regardless, we should have enough strawberries to share with family and friends.

Ok….now we will move on to the fruit trees.

I think back in October or November we planted an additional 6 fruit trees to the apples trees that Company already had.

Of course, he cheats and uses this fancy hole digger to dig the hole that he can attach to his tractor.

Here is middle Grandgirl, helping plant the apple trees.

I am glad to report, as of a week ago, the fruit trees are doing great. This is the peach tree, and there is little buds on the branches.

All the apples trees have buds on them too. Sorry, the picture is blurry, but the cold air was blowing hard in farm country that afternoon.

Here are a couple of the cherry trees we planted in the front yard.

I am glad to report that the cherry trees have buds on them too.

Now, I know we will not get fruit from the trees for a few more years, but you have to start somewhere right,

I wish I was feeling that confidant about our garlic and onion sets we planted in the fall.

This is a picture of the tops coming up taken the end of December.

This is what I found a week ago. It was cold, and I had already spent over an hour (in my church clothes) fixing the floating row covers, so I could not get down and look over the whole patch. Anywho, we will have to wait to see what spring brings with the garlic and onions. Maybe, it was just so cold the tops froze. Maybe, it is too wet at the end of the garden and the bottoms rotted. Maybe, they will be just fine when it warms up, which I hope will be the case.

So, those are my three updates with the garden in the country.

I hope this inspires you to dig a hole and plant something : ).

You never know what will sprout up.

Becky

 

 

 

Gooey Gorilla Bread

Posted on by

Normally, one of the first things I have my students make in a foods lab is Monkey Bread. I have this simple and yummy, microwave Monkey Bread, that works perfect to give my kiddos at school a little experience in the kitchen. Well, I have a new class this semester and half of my kiddos have already made that Monkey Bread recipe. So, I had to find something new to make.

I came across this Gorilla Monkey Bread recipe, and thought it would be perfect for the first kitchen lab. It is simple to make, but has a few more steps, more ingredients to measure and you use the oven instead of the microwave. Plus, it is rich and delicious. So delicious, that NONE of my kiddos even offered me a bite when they made theirs.

That was fine by me, it gave me an excuse to come home and make my own. I thought this morning would be the perfect morning to make it for my family. I was thinking, I would make them a piece of ooey gooey Gorilla Monkey Bread, and they would be ready to shovel the driveway with that 8 to 10 inches of snow we were suppose to get.

Although we did not get the snow, (and that is ok with me), my kiddos inhaled these warm cinnamon nuggets of cream cheesiness.

By the time I finally got a decent picture of the finished bread, it was already half gone. (I hid a couple of nuggets for me for later..shhhhh)

Anywho, if  you are looking for a special breakfast or brunch treat, you should give this one a try.

Here is what you need to make this recipe:

You will need two cans of biscuits, some cream cheese, butter, sugar, brown sugar, cinnamon and pecans or walnuts if you want.

         

The first thing to do is mix the sugar and the cinnamon together in a medium bowl.

         

Here is the cinnamon and sugar all mixed up. Now, take the cream cheese and cut the block into 20 equal squares.

         

In a microwave safe bowl, melt the butter and brown sugar together until melted. (you can do this on the stove top too in a sauce pan)

         

With a rolling pin or with you hands, flatten out and make each biscuit larger. Spoon 1/2 teaspoon cinnamon sugar in the middle of each flatten biscuits.

         

Put a square of cream cheese on top of the cinnamon sugar. Take the biscuits and seal up the edges, making sure the cream cheese is in the middle.

          

I rolled the biscuits into a somewhat ball after I sealed the edges. Take your bundt cake pan and spray it with vegetable spray. Sprinkle some nuts in the bottom of the pan.

         

Layer 10 cream cheese filled biscuits on top of the nuts. Sprinkle half of the left over cinnamon sugar on top of the biscuits.

         

Sprinkle a few nuts on top of the biscuits in the pan. Drizzle half of the melted butter and brown sugar mixture over the top of the biscuits.

         

Place the rest of the cream cheese filled biscuits on top of the ones already in the pan. Sprinkle the rest of the cinnamon sugar on top of the biscuits.

         

Drizzle the rest of the butter brown sugar mixture on top of the biscuits. Bake in a preheated 350 degree oven for 30 minutes or until completely done.

 Here is the recipe:

Adapted from Paula Deen

Ingredients:

2 cans of 12 ounce refrigerator biscuits (10 count)

1/2 cup sugar

3 teaspoons cinnamon

1 cup brown sugar

1- 8 ounce package of cream cheese

1/2 cup butter

1 cup chopped pecans or walnuts (optional)

Directions:

Preheat oven to 350. Spray a bundt cake pan with vegetable spray. Set aside.

Mix the cinnamon and sugar together. Cut the cream cheese into 20 pieces. In a microwave safe bowl, melt the butter and the brown sugar together to make a sauce. (you can also melt the butter and brown sugar together in a sauce pan on the stove top).

With your hands or with a rolling pin, press out the biscuits to make them larger. Put in 1/2 teaspoon cinnamon sugar mixture in the center of each  biscuits.  Place a piece of cream cheese on top of the cinnamon. Seal the cream cheese and cinnamon inside the biscuits, by pressing the edges of the biscuit together. Sprinkle half of the nuts in the bottom of the bundt pan. Place 10 of the cream cheese filled biscuits in the bottom of the bundt pan on top of the nuts. Sprinkle half of the remaining cinnamon sugar on top of the biscuits.  Pour half of the brown sugar butter mixture on top of the biscuits. Sprinkle the rest of the nuts on top. Layer the next 10 cream cheese filled biscuits on top of brown sugar covered biscuits. Sprinkle the rest of the cinnamon sugar on top of the biscuits. Pour the rest of the brown sugar butter mixture on top. Bake in the oven for 30 minutes or until the biscuits are cooked through. Let the gorilla bread cool for 5 minutes before turning the pan upside down to release from pan.

          

Here is one of those nuggets of goodness. The next pictures is one cut in half so you can see the creamy filling.

Hope you love this recipe!

Stay Warm!

Becky

You may also like:

                                       

Creamy Potato Soup                        Chicken and Spinach Enchiladas                        Chicken Pot Pie 

 

 

 

No Snow Equals No School

Posted on by

This is the frozen fountain in front of my school.

I took this picture at the last time we had sub zero temperatures.

We did get a sprinkling of snow and we had sleet this morning.

One thing we do have it frigid cold air outside.

I am glad to be staying home tomorrow.

BRRRR it is cold outside

Becky

 

Waiting for the Snow….

Posted on by

This is what my neighbors mailbox looked like when it started snowing the first of February, one month ago.

That was when school was canceled for one whole week.

Now, it is the second of March and we are waiting for another snow storm. But, at 9:30 this morning, there is still not a hint of any snow.

Road advisories were given out.

Church was cancelled.

I have bought enough groceries to feed my family (army) for a month.

Oldest daughter who does not cook has a large (mammoth) size bag of ice melt down by the driveway.

I have one upstairs for the front walk.

We took one car to the country to Company’s house so we could get all the cars in the driveway, so the cars would not be buried on the street by the snow plows.

We are organized, ready to be snowed in, my favorite old movies are all ready to be dusted off and watched.

Still no snow…..

I will keep you updated.

I think I better go ahead and do my laundry for school tomorrow….just in case.

Becky

Tuna Noodle Casserole

Posted on by

Do you know a fishy guy named Charley…as in Charley the Tuna?

Well, he and I had a date last week.

He did not stay around long.

I think he dove right into my casserole.

Funny thing is, I never saw him the rest of the night….interesting…..

Have you ever just craved something? I am sure that you have. Last week, I was craving Tuna Noodle Casserole for some odd reason. I tried not to dwell  on this fascination with a can of tuna, mixed in a creamy cheese sauce and baked into a noodle casserole…but I could not stop myself. I knew I had plenty of cans of tuna in the pantry from my bargain shopping, so what was I waiting for? I think I found pretty much the perfect recipe for tuna casserole, so that was not stopping me. I think I was worried that my kiddos and Company would not eat tuna. Boy, was I sure mistaken! They fished right in and got one taste of Charlie…oops..tuna and cleaned their plates. I made a double batch, and shared with Niener Wiener and Jeanie Beanie. (they loved Charlie too…)

I am sure you will too.

Anywho, if you start craving for a little deep sea cheesy, creamy and noodlely casserole, this recipe has the perfect combination.

Here is what you will need:

I had all the ingredients right in my cabinet the whole time. I made a double batch, but if you are making a single batch you will need half of what I am showing you in the picture.

I also wanted to add a buttery cracker topping. I bought this bargain brand of crackers that worked perfect for the topping. You will need a sleeve of these crackers and 4 tablespoons of butter.

         

Dice up the onion and put into a bowl.

         

Dice up some sweet red pepper and some celery. I diced the celery into smaller pieces than what is shown in the picture.

Throw…well not really throw, but put the diced celery and red pepper into the same bowl as the onions.

         

Now, boil and cook the noodles by following the directions on the package. Drain and put back into the pan.

           

Add the drained tuna to the cooked noodles. Next, add in the mayonnaise.

         

Add in the bowlful of chopped veggies and give the whole thing a big stir. Mix together thoroughly.  Set aside until you make the sauce.

          

To make the sauce, get out a medium sauce pan. Pour in the cream of celery soup and the evaporated milk.

         

Stir the soup and milk together until smooth. Slowly heat the soup.

         

Add the shredded cheddar cheese to the soup. Continue to stir, and cook on low to medium heat, until the cheese is melted.

         

Pour the cheesy soup mixture over the noodles. Stir until the noodles are thoroughly coated with the soup.

Pour the noodles into a large casserole dish. (remember I am making a double batch, if you make one batch you will need a smaller casserole dish)

Now, to make the  buttery cracker casserole topping. Take one sleeve of crackers and break them apart. I used a rolling pin. Add the cracker crumbs to 4 tablespoons of melted butter and stir. If you do not double this recipe, you will only need half a sleeve of crackers and 2 tablespoons of melted butter.

Sprinkle the cracker crumbs evenly over the top of the casserole. Bake in a preheated 425 degree oven for about 20 minutes.

Right out of the oven and all crispy brown on top. YUM.

Here is the recipe:

Tuna Noodle Casserole

Ingredients:

(this recipe is for one batch, the pictures shown are a double batch)

6 ounces of medium noodles

1 6 1/2 ounce of drained tuna

1/2 cup mayonnaise

1 cup chopped celery

1/3 cup chopped onions

1/3 cup chopped sweet red pepper (you could also use green peppers)

1 tsp salt

1/2 cup evaporated milk or regular milk works fine

1 can cream of celery soup

1 cup shredded cheddar cheese

For Topping:

1/2 sleeve of buttery cracker rounds (similar to Ritz crackers)

2 tablespoons melted butter

Directions:

Cook noodles in boiling salt water till tender and drain. (follow the directions on the package if you are unsure of cooking time). When the noodles are cooked, drain the water off. Add the tuna, mayonnaise, vegetables and salt to the noodles. Stir together. In a sauce pan, blend soup and milk. Add cheese and heat and stir until the cheese melts. Add the cheese sauce to the noodle mixture. Stir until all the noodles are coated with the sauce. Spoon the noodles into a casserole dish. To make the cracker topping, crush the crackers with a  rolling pin. Add the crushed crackers to the melted butter and stir together. Sprinkle the topping on top of the noodles. Bake in a preheated 425 degree oven for about 25 minutes.

Don’t you want to dig right in? (Charley are you in there?)

Enjoy!

Becky

Other post you may enjoy:

                                     

Texas Sheet Cake                                 Caramel Apple Bundt Cake                     Creamy Corn Soup

Peanut Butter Sheet Cake

Posted on by

My girls love peanut butter.

They eat it with crackers, on toast, on celery, on pancakes and their favorite way to eat it, is  right out of the jar with a spoon.

I have raised a bunch of nutty girls in my house.

Anywho, I was looking through old community cookbook recipes (again), and found this Peanut Butter Sheet Cake recipe. When I read through the recipe and looked at all the ingredients, I thought it was so interesting that the icing had melted marshmallows in it. I was so intrigued by this idea, thinking it would taste so gooey good, I had to copy down the recipe. I knew my girls at home and the Baby College Girl would love this cake. I decided I would try it out last week during the treat day that I volunteered to make some goodies for. The cake is moist and pea nutty tasting. The icing is made with crunchy peanut butter, so the top is a sheet of crunchy goodness. It is a great cake to feed a crowd, cause you get to make it in a jelly roll pan which allows you get lots of servings. Which is great, cause you will want two servings.

Here is what you need to make this terrifically pea nutty cake.

I brought all the ingredients from home to make this cake, but I thought it would look funny to take a picture of the big bags of sugar and flour that I purchase for my classroom.

          

The first thing you need to do is measure out the flour and sugar and put it in a medium bowl.

         

Add in the baking soda and the salt. Stir all the ingredients together.

         

The dry ingredients should look like this. I then put all my dry ingredients in my stand mixing bowl.

         

In a sauce pan melt the butter and the oil together.

         

Add the peanut butter and the water and bring to a boil.

         

When the peanut butter mixture comes to a boil, remove from heat. In another medium boil, whisk the eggs and the vanilla together.

         

This is what it looks like whisked up. Now whisk in the buttermilk.

         

Now, it is time to pour the hot peanut mixture into the dry ingredients. Using a stand mixer (or hand held) blend the dry ingredients and peanut mixture together.

         

Now, you can add in the buttermilk and egg mixture to the batter. With the mixer, mix until all the ingredients are smooth and incorporated together.

         

Pour the batter into a greased jelly roll pan and bake for about 18 minutes or until done.

         

While the cake is baking, take this time to make  you icing. In a sauce pan, heat together the evaporated milk and the sugar.

         

Add in one tablespoon of butter. You will use crunchy peanut butter for the icing.

         

Measure out the crunchy peanut butter and the marshmallows. When the milk and sugar comes to boil. Boil for 2 minutes.

         

When you have boil the icing for 2 minutes, turn off the burner, and stir in the marshmallows and the crunchy peanut butter.

         

I cooked mine just a minute or two to get all the marshmallows to melt.  Now, stir in the vanilla. Pour the icing over the warm cake.

Spread the icing evenly over the cake, making sure to get the edges.

Here is the recipe:

Peanut Butter Sheet Cake

Ingredients for the cake:

2 cups flour

1 teaspoon baking soda

2 cups sugar

1/2 teaspoon salt

1/2 cup vegetable oil

3/4 cup margarine or butter (I used butter)

1/2 cup peanut butter

1 cup water

2 eggs, beaten

1/2 cup buttermilk

Ingredients for the icing:

1/2 cup evaporated milk

1 cup sugar

1 tablespoon margarine or butter

1//2 crunchy peanut butter

1/2 cup miniature marshmallows

1 teaspoon vanilla

Directions for the cake:

Mix together flour, soda, sugar and alt in a large mixing bowl. (I put my mixture in a large stand mixer bowl). Set aside. In a saucepan, bring oil, margarine, peanut butter and water to a boil. Pour over the dry ingredients and mix. (I mixed it with a stand mixer). In a small bowl, beat eggs, vanilla and buttermilk together. Add the egg mixture to the batter in the mixing bowl. Blend well. Pour batter into a greased and floured 11 by 15 by 1 inch sheet cake pan. (jelly roll pan) Bake for 15 to 18 minute in a preheated 350 degree oven.

Directions for the icing:

While the cake is baking make the icing. In a saucepan, combine evaporated milk sugar and margarine. Bring to a boil, cooking for 2 minutes. Remove from heat and add peanut butter and marshmallows. Stir until melted. Stir in the vanilla. Pour the warm icing over the warm cake and spread to cover.

 

Who wants to first piece????

Enjoy!

Becky

Other post you may enjoy reading:

                                       

Butternut Squash Soup                             Rhubarb Crisp  (recipe soon)                 Blackberry Cobbler

 

Cheddar Corn Chowder

Posted on by

Yesterday, I was helping to make food for a crowd of about 80 or so. It was the monthly treat day that different department provide snack, desserts or lunch for the entire staff. Our departments provided a bunch of soups and chilis for all three lunch shifts and it turned out great. I volunteered to make this Cheesy Corn Chowder and my Chicken Gnocchi Soup, along with the Coconut Cream Cake, Peanut Butter Sheet Cake (I will post this yummy recipe in the next few days) and 10 loaves of the Crusty White Bread.

I have loved corn chowder after I tried my first bowl down at Branson last summer.  I have been looking for an excuse to try my hand at making my own, and treat day provided me my perfect opportunity. I looked and looked for a recipe that had the combination of ingredients that I thought I would like. When I finally ran across this one from Ina Garten, I knew it was time to finish my search. I did change up the amounts on some of the ingredients a bit. I wanted mine a little thicker, so I added more flour. I also wanted a more creamy taste, so I added more  half and half. I also wanted a little more cheese flavor, so I added more cheese. I got raved reviews on this chowder on Friday. I am taking the left overs to The Princess’s house for lunch tomorrow after church. I am sure that Mom and Dad will go corny over this Cheesy Corn Chowder.

You will go corny too! LMK (let me know) if you give this chowder a try!

Here is what  you will need.

You will need corn, of course : ), potatoes, onions (lots of onions) flour, salt, pepper, basil, butter, half and half, olive oil, chicken broth, olive oil and cheese.

         

First thing you need to do is chop all those onions (or talk a someone else into it like I did), then cube the potatoes.

         

The first thing you will need to do is fry up the bacon in little pieces. I used some kitchen shears to cut the raw bacon into little squares before frying off. When the bacon is fried, scoop out the bacon and pour the bacon grease into a large stock pot.

         

In the large stock pot, put the bacon grease, olive oil and butter and melt together. Add the onions and sauté until tender.

         

Once the onions are sautéed, add in the flour and cook for a minute, stirring while the mixture becomes thick.

         

Pour in the chicken stock. Now add in the chopped potatoes. Simmer until the potatoes are tender. Stir occationally.

         

Add in the frozen corn and the half and half. Season with basil, salt and pepper to taste. Simmer on low, until the corn is heated through.

         

Add in the shredded cheese and stir until the cheese is melted. Now, it is all done.

Served with shredded cheese and the fried bacon pieces.

That is all there is to it!

Make this large batch of Cheesy Corn Chowder to keep you warm until Spring is here.

Here is the recipe.

Cheddar Corn Chowder

Recipe adapted from Ina Garten

Ingredients:

8 ounces of bacon (I cooked a whole pound package, cause you use the bacon for garnish when you serve it and we love bacon around here)

1/4 cup olive oil (or you can use vegetable oil if you do not have any)

5 cups chopped onion

4 tablespoons butter

3/4 cup flour

2 teaspoons sea salt

1 teaspoon black pepper

1 teaspoon basil

10 cups of chicken stock

4 cups of half and half

6 cups diced potatoes

10 cups of sweet frozen corn kernels

3 cups shredded cheddar cheese

Directions:

Using kitchen shears or a sharp knife, cut the raw bacon in small strips. In a large (and I mean large) stock pot, fry the bacon until the bacon is crispy on medium heat. Leaving the bacon grease in the bottom of the stock pot, strain out the crispy bacon to use as a garnish for the soup when you serve it.

Add the olive oil and the butter to the bacon grease. Keeping the heat on medium, sauté the onions until they are translucent.

After the onions are sautéed, add flour, salt, pepper and basil. Cook and continuously stir the flour and onion mixture for about 3 minutes.

Pour in the chicken stock and stir,

Add in the diced potatoes. Cook until the potatoes are tender.

Add in the frozen corn and the half and half.

Cook for around 5 more minutes, or until the soup is heated through.

Add in the cheddar cheese and stir until all the cheese is melted.

Taste the soup, to see if you need to add more salt or pepper.

Serve and garnish with bacon and cheddar cheese.

Enjoy!

Becky

Other post you may enjoy:

                                      

Velveeta Cheese Soup                                  Poppy Seed Bread                              Oven BBQ Brisket

 

Related Posts Plugin for WordPress, Blogger...