Cordon Bleu Potato Soup

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 20 ounces condensed cream of potato soup, undiluted (2 - 10-3/4oz cans)
• 14 1/2 ounces chicken broth
• 1 cup shredded swiss cheese (4oz)
• 1 cup diced cooked ham
• 1 cup milk
• 5 ounces chicken meat, drained
• 2 teaspoons dijon mustard

Recipe

• 1 in a 2-quart microwave-safe dish, combine all ingredients. cover and microwave on high for 5-8 minutes or until heated through, stirring twice.
• 2 enjoy!

Chocolate Chip Cookie And Cream Tart

Total Time: 37 mins Preparation Time: 20 mins Cook Time: 17 mins

Ingredients

• 1 cup flour, plus
• 2 tablespoons flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup packed brown sugar
• 6 tablespoons sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/4 cup heavy whipping cream
• 1 tablespoon butter
• 2/3 cup semi-sweet chocolate chips (4 oz)
• 1/2 teaspoon vanilla extract
• 1 cup cold heavy whipping cream
• 1 tablespoon powdered sugar (or more, to taste)
• 1 teaspoon vanilla extract

Recipe

• 1 for the crust: preheat the oven to 350. butter a 10-inch springform pan.
• 2 sift the flour, baking soda and salt into a medium bowl and set aside.
• 3 in a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and sugar till smoothly blended, about 1 minute.
• 4 add the egg and vanilla and mix till blended, about 1 minute. the mixture may look slightly curdled.
• 5 on low speed, add the flour mixture, mixing just till it is incorporated. (i just did this with a spoon.) mix in the chocolate chips.
• 6 spread the dough over the bottom of prepared pan. bake just till the top begins to turn golden but the center is still soft, about 17 minutes. cool the crust on a wire rack.
• 7 make the filling: in a medium saucepan, heat the cream and butter over low heat till cream is hot and butter melts. the mixture should form tiny bubbles and reach about 175 degrees f. (i just put it in a glass measuring cup and put it in the microwave for about a minute.) do not let the mixture boil.
• 8 remove pan from heat, add chocolate chips and let them sit in hot cream mixture for about 30 seconds to soften, then whisk till all of the chocolate is melted and the filling is smooth. stir in the vanilla.
• 9 let the filling cool and thicken at room temperature for about 30 minutes.
• 10 leaving a 1-inch edge uncovered, spread the sauce over the crust. refrigerate for about 30 minutes.
• 11 use a small sharp knife to loosen the sides of the crust from the pan and then remove the sides of the pan. use a sharp knife to loosen the crust from the bottom of the pan and then a wide metal spatula to slide the tart onto a platter.
• 12 make the topping: in a large bowl, using an electric mixer on medium high speed, beat the cream, powdered sugar and vanilla till firm peaks form. (i added about 3 t of powdered sugar, but others might not want it as sweet.).
• 13 spread the whipped cream over the chocolate filling, mounding it slightly in the center. top with extra chocolate chips, if desired.
• 14 serve, or cover carefully and refrigerate for as long as overnight. serve cold.

Caramel Crunch Coffee Cake

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 4 ounces cream cheese, softened
• 1/4 cup margarine, softened
• 1/2 teaspoon vanilla
• 1 1/2 cups confectioners' sugar
• 1/2 tablespoon milk
• 1/3 cup brown sugar
• 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 cups rolled oats
• 1 cup butter, softened
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1 teaspoon cinnamon
• 10 caramels, cut in half

Recipe

• 1 cream together 1/4 cup margarine, 1/2 teaspoon vanilla, 1 1/2 cup confectioners' sugar, 1/2 tablespoon milk.
• 2 set aside.
• 3 heat oven to 275 degrees f.
• 4 combine brown sugar and water in a 4 cup microwave proof cup.
• 5 microwave on high 5 minutes until sugar is completely dissolved.
• 6 remove from microwave and stir in vanilla and salt.
• 7 in mixing bowl, mix oats and brown sugar mixture.
• 8 spread onto parchment lined cookie sheet and bake 45 minutes-1 hour until golden brown.
• 9 preheat oven to 325°.
• 10 in a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.
• 11 add eggs and vanilla and mix well.
• 12 in a separate bowl combine flour, baking powder and salt.
• 13 add this dry mixture to the moist ingredients a little at a time.
• 14 add milk and mix well.
• 15 pour half the batter into a 9 x 13 baking pan that has been buttered and dusted with a light coating of flour.
• 16 sprinkle with caramels and cinnamon.
• 17 pour remaining batter over.
• 18 bake 50 minutes or until edge begins to brown.
• 19 spread cream cheese topping over slightly cooled cake.
• 20 sprinkle granola topping over cream cheese.

Amish Cinnamon Pudding

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 cups of packed light brown sugar
• 2 tablespoons butter
• 1 1/2 cups cold water
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tablespoons butter, melted
• 1 cup milk
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup pecans, coarsely chopped

Recipe

• 1 mix sauce ingredients first and set aside.
• 2 for sauce:.
• 3 in a medium sauce pan, combine brown sugar, water, butter and salt.bring to a boil and boil for 5 minutes.remove from heat and add vanilla.stir well and set aside.
• 4 batter:.
• 5 in a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt. combine the milk, melted butter, and vanilla and add all at once to the flour mixture. blend quickly. spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.do not mix in -- scatter pecans over the top --
• 6 bake for 40-45 minutes or until the center bubbles up.
• 7 serve warm with cream or ice cream -- i used cool whip --
• 8 i must say -- this pudding reheats well in the microwave --
• 9 pour step1 over it and sprinkle with a few chopped nuts, if desired.
• 10 bake 45 minutes at 350*.
• 11 serve with whipped cream or thawed non dairy whipped topping.

Bread Pudding With Whiskey Sauce

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 rustic style sourdough bread, cubed
• 1 quart whole milk
• 6 eggs
• 2 egg yolks
• 2/3 cup sugar
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup butter
• 1/2 cup raisins
• 1/2 cup butter
• 1/4 cup whiskey
• 1 cup sugar
• 1 cup heavy cream (optional)

Recipe

• 1 grease a 9 by 13 pan with butter.
• 2 cube the bread and place in a large casserole dish.
• 3 beat together the eggs, yolks, milk, melted butter, cinnamon and nutmeg.
• 4 sprinkle the raisins on the cubed bread and pour the milk mixture over the bread.
• 5 press the bread down into the pan making sure it is absorbing the milk mixture.
• 6 cover with foil.
• 7 bake for 50 min at 350 degrees.
• 8 for the sauce.
• 9 combine butter and sugar, microwave for 2 min and stir.
• 10 add the whiskey, stir and microwave again for 1 minute drizzle the sauce over each individual piece of bread pudding and then drizzle with heavy cream.

Cream Cheese And Olive Everything

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 (8 ounce) packages cream cheese (room temperature)
• 20 -25 stuffed green olives (cut up)
• 2 tablespoons olive juice
• 2 tablespoons sour cream
• 1 tablespoon milk

Recipe

• 1 if my cream cheese is not at room temperature (as it usually is not), i put it in a bowl and microwave it just a little to soften it--don't cook it.
• 2 on a bread board, cut the olives up; if you want more or less, use what you like (i like a lot of olives).
• 3 put in the olive juice and milk and mix well.
• 4 if you want it for a dip, add the sour cream--adding more if you want.
• 5 keep refrigerated.

Caramel Filled Chocolate Cookies Drizzled With Chocolate

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1/2 cup butter, softened
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 tablespoons hazelnut-flavored liquid coffee creamer or 2 tablespoons milk
• 1 large egg, yolk and separated
• 1 teaspoon vanilla
• 1 cup flour
• 1/3 cup unsweetened cocoa
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup chopped pecans or 1 cup walnuts
• 12 caramels, unwrapped
• 1 tablespoon heavy cream
• 1/4-1/2 cup chocolate chips
• 1 tablespoon butter

Recipe

• 1 mix butter, sugars, egg yolk, creamer or milk.
• 2 and vanilla until light and fluffy.
• 3 combine flour, cocoa, salt and baking soda gradually add to flour mixture.
• 4 cover and chill, which has to be done or you`ll have flat cookies!
• 5 melt caramels with cream in micro wave of double boiler stirring till melted and creamy.
• 6 remove dough from refrigerator and roll into 24 balls.
• 7 dip into light beaten egg then roll into nuts.
• 8 place on a parchment-lined cookie sheets.
• 9 make indentations with thumb in center of each cookie.
• 10 pour in melted caramel and bake in a 350° oven for 10-12 minutes.
• 11 melt chips and butter in micro or double boiler.
• 12 drizzle on cooled cookies.
• 13 let firm up and enjoy!