Loaded Potato Soup

This potato soup is delicious and perfect for a rainy day...or any day for that matter!

Loaded Potato Soup

1 bag frozen hashbrowns, cubed, not shredded

instant potato flakes

Mrs. Dash Original seasoning

4 T butter

4 T flour

2 cups milk

shredded cheese

real bacon bits

green onion, chopped

salt & pepper to taste

Place frozen hashbrowns in large pot of water and bring to boil. Boil until potatoes are tender. While potatoes boil, in a small saucepan, melt butter. Add flour and whisk until combined. Add milk about 1 cup at a time, whisking quickly to blend in flour mixture well. Once smooth, add cheese and whisk continuously so the cheese does not burn. Once cheese sauce is smooth, set aside off the burner. Mash the hashbrowns to a smoother consistency (whatever your preference) and add instant potato flakes 1/2 cup at a time until you reach a thicker consistency. Slowly pour in cheese sauce, stirring as you do. Stir until well blended.

Ladle soup into bread bowls. Serve with toppings {cheese, bacon, green onions, sour cream}.

This makes a large pot of soup. You could serve to a large group or freeze half of it for a later date. Either way, it is delicious!

Homemade Salsa

Helloooooooo, Salsa! Let me start this by saying this isn't your local grocery store's salsa. This salsa is so good it will make your tongue reach up and slap your brains out. (My dad will appreciate that phrase.) But it's true. This salsa is fresh! It's tasty! And it's healthy!!! No sugar, no preservatives (except for the tiny bit of salt you add).

My sweet and talented friend, Suzanne, makes this salsa. She introduced me to it about 12 years ago. She made it to go along with some breakfast burritos and I've had it with some mexican food she made. When I first tasted it, I could not believe how fresh and delicious it was, not to mention how EASY this is to make. It takes less than 5 minutes to eat, er...make.

The best part: she's letting me give her recipe to the whole 2 of you who will actually read this blog. You can thank me later. I can't say enough about this. Except that it's so good I could drink it. There. Now, here's the receipe...

1 can Hunt's Whole Tomatoes (28oz), drained

1 can Rotel (tomatoes & chilies), drained

2-3 green onions, roughly chopped

1/4c fresh cilantro leaves

1T chili powder

2T lime juice OR red wine vinegar

salt to taste

Put all ingredients in blender (I use my Cuisinart Quick Mixer Stick) and pulse until desired texture is achieved. Add salt to taste.

Upon Starting a New Blog...

I might be crazy for starting a new blog. I already have this one and this one. But I thought it would be fun (and a big help to myself) if I had a place to share my favorite recipes, organizational ideas, cleaning tips and whatnot. My first blog is more eclectic - I write about whatever I feel like writing about. And my second blog is all about how we live with food allergies. So, here I go again. Compartmentalizing. That's why I started yet another blog! But I have some great recipes and whathaveyou to share with you only on this blog.