Potato soup

yield: Serves 4
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Ingredients

2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
1/2 cup chopped ham
Hot pepper sauce (such as Tabasco)
Chopped fresh parsley


Read More http://www.epicurious.com/recipes/food/views/Cheese-and-Potato-Soup-998#ixzz1atNGauiG

Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

Read More http://www.epicurious.com/recipes/food/views/Cheese-and-Potato-Soup-998#ixzz1atNU2MRa

Fluffy French Toast

The link is here and can be used to make different serving sizes:

http://allrecipes.com/Recipe/Fluffy-French-Toast/Detail.aspx?prop24=etaf

Ingredients

• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread

Directions

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Portabello Mushroom Soup

Preparation Time:

10 mins

Cooking Time:

30 mins

Servings:

4

Ingredients:

1 medium-sized onion, chopped
8 cloves of garlic, diced
1 medium-sized tomato sliced in 4
3 medium-sized potatoes, chopped into small cubes
1 red bell pepper
1/2 of a Portabello mushroom, chopped into small cubes
1 teaspoon dried basil
8 cups beef broth
1 1/2 cups of pasta (I use rotini)
4 tablespoons of olive oil
Salt and pepper to taste

Directions:

1. Chop and dice all the veggies.

2. Heat the olive oil in the bottom of a large pot that is big enough to hold all the ingredients. Put the onions and garlic into the oil and cook until the garlic is slightly browned. Quickly toss in the remaining veggies and stir them around to coat them in olive oil and keep them from getting burned.

3. After about 3-4 minutes pour in 2 quarts (8 cups) of water and the basil. Bring to a boil and then turn the heat down to allow it to simmer. Cover with a lid and simmer for about 20 mins. Add salt and pepper to taste.

4. Add the pasta and cook for about ten more minutes and then serve. We like to make breadsticks or rolls to eat with this.

4.5

Cheese Lasagna

""An easy vegetarian lasagna with ricotta, mozzarella and Parmesan."" Original recipe yield: 1 9x13.

Preparation Time:

20 mins.

Cooking Time:

45 mins.

Servings:

8

Ingredients:

1 (16 ounce) package lasagna noodles
4 cups ricotta cheese
1/4 cup grated Parmesan cheese
4 eggs
salt and pepper to taste
1 teaspoon olive oil
3 cloves garlic, minced
1 (32 ounce) jar spaghetti sauce
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.

3. In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.

4. In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.

5. Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.

6. Bake 45 minutes, or until cheese is bubbly and top is golden.

Cheesy Fudge

1/2 lbs Velveeta cheese
1cub butter
1 tsp vanilla
2lbs powdered sugar
1/2 c coca powder

Melt cheese and butter over medium low heat, stirring often. In sperate bowl combine sugar and cocoa. When cheese and butter are melted, pour into sugar/coca mix - add vanilla and stir until everything is mixed. Pour and spread into 9x13 pan. If greasy, dab with paper towel. Chill until served - best if served room temp.