If you’re still working on your New Year’s resolution to stay on a diet, this post isn’t for you! But since I’ve had a “little” stress in my life recently, I felt the need for some comfort food.
Tonight I tried two new recipes….one from a friend and one I got from a magazine. So let’s get right to it…
HAM AND FEEL GOOD POTATO SOUP
- 1 ham bone with visible meat (I didn’t have a ham bone so I used cubed ham and salt pork for seasoning)
- 1 medium onion, diced
- 4 cups water
- 1/2 teaspoon celery seeds or 1 stalk celery, chopped
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground black pepper
- 5 medium red potatoes, cut in 1 inch cubes
- 1/2 cup butter
- 1/2 cup flour
- 2 cups half-and-half
1. Place first 6 ingredients in Dutch Oven, bring to a boil over medium heat, and simmer for 30 minutes or until meat easily comes off the bone with a fork. (NOTE: SINCE I DIDN’T HAVE A HAM BONE I SKIPPED THIS STEP. INSTEAD, I JUST PUT ALL THE INGREDIENTS IN A LARGE POT AND CONTINUED ON TO THE NEXT STEP).
2. Add diced potatoes and bring to a boil, reduce heat and simmer until potatoes are tender.
3. While potatoes are cooking, in a medium saucepan, melt butter over medium heat being careful not to brown. Add flour, stirring constantly until incorporated well. Bring heat to medium/high and gradually stir in half and half until creamy, thick and bubbly, stirring constantly, being careful not to scorch. Once it thickly coats the spoon, remove from heat.
4. When potatoes are tender, stir the sauce mixture into the potato pot over medium heat, stirring constantly. Let simmer until soup reaches the desired consistency. Add milk to adjust if needed.
And that’s it! I added some salt and pepper at the end but it was so rich and creamy. This is a great soup to serve on a cold winter’s night. I was going to make some cornbread but didn’t have any cooking oil so I just made some crescent rolls instead.
Hubby’s favorite dessert is pecan pie and I got this recipe out of a magazine at the beauty shop the other day….this is so easy and delicious!
WHITE CHOCOLATE PECAN PIE
- 1 9-IN piecrust
- 2 cups pecan halves
- 1 1/2 cups white chocolate chips
- 3 eggs
- 1/2 cup firmly packed brown sugar
- 1/2 cup light corn syrup
- 3 tablespoons all purpose flour
1. Preheat oven to 400 degrees. Layer pecans and chips in piecrust. In a large bowl quickly whisk eggs until just combined
2. Add the brown sugar, corn syrup and flour. Stir with a wooden spoon until thoroughly mixed.
3. Pour over nuts and chips. Bake 40-45 minutes or until crust is golden brown and filling is set in center. Cover with sprayed coated foil after 25 minutes of baking. Cool completely approximately 2 hours. Store in refrigerator.
Mine turned out just a tad dry (I thought) so next time I will take it out sooner. But apparently hubby loved it!
I will be adding both of these recipes to my tried and true recipe files.