Bomb Soup

It was happliy named the "bomb" soup because everyone finished there entire bowl, it's da bomb

1 can cream of potato
1 cream of celery
2 cans of chicken broth
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped white onion
1/2 pound shrimp
                                                      2 cups milk or cream
                                                      3 cups chopped yukon potato's
                                                      2 green onions chopped
                                                      salt and pepper
                                                      1 bay leaf

In a large soup pot saute the celery, onion and carrot in a cube of  butter.  Add the cream of potato, celery and chicken broth  and milk when done.   Toss in bay leaf and salt and pepper to taste.  Par boil the yukon potato's for 20 minutes, drain and put in with soup. Slow cook for 1 1/2 hours.  To make it thicker mix a little bit of water and flour together and then slowly add to soup until it is the right consistancy.  Saute the shrimp.  Pur soup into bowls and top with 3 shrimp and green onions.  Serve with a warm loaf of french bread.


I served this soup to a group of 8 and everyone gobbled up the soup.  They enjoyed the warm bread to dip it in.  Also I know what yout thinking, shrimp on potato soup, what?!  Trust me the mild falvor of the soup mix with the tartness of shrimp compliments very well!  Serve with your favorite wine and enjoy! -Amy

Green Beans and Bacon

1 pound of fresh green beans
1/2 pound bacon (about 6 strips)
 2 tablsp Chopped garlic
1 chopped shallot
salt and pepper

Bring a large pot of salt water to boil.  Fry up the bacon and remove when done to cool.  Saute the shallot, salt pepper and garlic in the bacon drippings, reduce to med low when done. Throw the beans in the hot water and par boil 5 min. Then drain and toss the beans in with the garlic and shallot. Pan roast for 5-8 minutes and crumble the bacon and toss in the pan as well.  Remove from heat and serve.

This is a delicious way to eat fresh green beans.  Goes well with steak or fish. -Amy

Breakfast Tostadas

4 tostada shells
1 can refried beans
1 bag of shredded cheese
1 can of salsa
4 pieces of bacon

So to start I cook up my bacon till its nice and crispy but still chewy on the super fatty parts. Chop the bacon up in to little strips and set aside. Then heat up the oven to 400 and throw in the shells with a nice helping of cheese on them for about 5 minutes. While that's getting ready heat up the refried beans in a pot. Then fri up 4 eggs. Now that everything's ready we can assemble. Spread a layer of beans on the tostada shell. Add a layer of salsa on the beans. Sprinkle some bacon strips over the salsa. Lay the egg over the bacon and top that with some fresh cheese. After all your tostadas are made throw them back in the oven on broil for 2 minutes. pull out and serve.

I made these for a few people I live with and they loved it. I saw this in a magazine and added bacon. I mean come on everything's better with bacon. :P - Brett

PB & J rice krispies treats

1/2 a stick of butter
1 bag of marshmallows
1/2 cup of dried cranberries
3 table spoons of peanut butter

First melt your butter in a pot at low heat and then slowly stir in marshmallows til the bag is empty and it has become a thick sauce. Then add the peanut butter. Then grease a 9 x 13 glass pan with butter. pour in rice krispies and dried cranberries into grease pan first mix well then add the peanut butter marshmallow sauce. (I like to get down and dirty and just butter my hands up and fold in the marshmallow sauce myself but its hot so you can just butter a spatula) Fold in the sauce until evenly coated then either by hand or with wax paper push down with some force to cram the rice krispies together. (This will insure a good crunchy treat instead of someting that falls apart in your hand) They need to set for a bit so if your impatient like me just throw them in the freezer for 10 minutes or let set for about 30 minutes.

This is just an idea. I've made rice krispies before but not PB & J ones yet - Brett