Baked Potato Soup ala ~DKBB~

Baked Potato Soup ala ~DKBB~

(original recipe from www.tasteofhome.com)

original photo from tasteofhome.com

4 large baking potatoes
1 medium (or ½ large) onion, diced

⅔ c. butter

⅔ c. flour

¾ tsp. salt

1 tsp. celery salt (or to taste)

½ tsp. white pepper (or to taste)

6 c. milk

1 c. sour cream

6-10 bacon strips, cooked and crumbled (optional)

1 c. shredded cheddar cheese (optional)

¼ to ½ c. thinly sliced green onions (optional) 

(Bake potatoes a few hours ahead of time to give them time to cool completely.)

• Preheat oven to 350°F; pierce potatoes several times with a fork; place potatoes on baking sheet and bake until tender, 65-75 minutes. Cool completely.
• Peel and cube cooled potatoes and set aside.
• In a large stock pot, melt butter and sauté onions over medium heat; stir in flour, salt, celery salt, and white pepper until smooth; whisk in milk.
• Bring to a boil, stirring constantly; cook and stir until thickened (about 2 minutes).
• Stir in potatoes and heat through.
• Remove from heat and stir in sour cream.

Biscuits & Sausage Gravy Breakfast Casserole ala ~DKBB~

Biscuits & Sausage Gravy Breakfast Casserole ala ~DKBB~

(original recipe from www.carlsbadcravings.com)

INGREDIENTS:

Sausage Gravy
½ lb. ground bulk pork sausage (maple or sage)
2 Tbsp. + ½ tsp. flour (I use Wondra)
1¾ cups milk
½ tsp. beef bouillon (I use Better Than Beef bouillon)
½ tsp. each garlic powder, dried parsley
¼ tsp. onion powder
⅛ tsp. each ground sage, salt, pepper
Smidgen each dried thyme, red pepper flakes

Eggs
3 eggs
¼ cup milk
¼ tsp. each paprika, ground mustard
Smidgen each salt, pepper

Biscuits and Cheese
1 5-count can Pillsbury Grands biscuits (if you can’t find the 5-biscuit size, use the full size and only cut up 4 or 5 biscuits, baking the rest later)
½ cup shredded sharp cheddar cheese
½ cup shredded Monterrey Jack cheese

INSTRUCTIONS:

• Prep: Preheat over to 350°F; spray 8x8 baking dish with non-stick cooking spray.
• Par-Bake Biscuits: cut each biscuit into 8 pieces; evenly space ½ the biscuits pieces on a baking sheet lined with parchment paper; bake for 8-10 minutes, then remove from oven.
• Egg Mixture: In bowl (or liquid measuring cup), whisk together all egg ingredients. Set aside.
• Make Sausage Gravy: In a medium skillet, cook and crumble the sausage over medium-high heat; once browned, reduce heat the medium, sprinkle with flour, and cook for 3 minutes, stirring constantly; reduce heat to low and pour in the milk slowly, stirring constantly; stir in the beef bouillon and seasonings.
• Thicken Gravy: Bring to a simmer, stirring often until it thickens (8-10 minutes); taste and season with additional salt, pepper, and/or red pepper flakes as desired. Set aside.
• Assemble: Put the par-baked biscuit pieces in the bottom of the prepared baking dish and pour the egg mixture over all, then top with ½ of the cheese; evenly pour 1¼ cup of the sausage gravy over this (reserving the remainder for later); add the remaining unbaked biscuit pieces evenly spaced over the top.
• Bake: Bake uncovered at 350°F for 2-25 minutes or until eggs have set and top biscuits are golden (internal temperature should be 160°F).
• Add Remaining Gravy: The remaining gravy will likely have thickened, so stir in additional milk as needed as it reheats; remove casserole from oven and top with remaining gravy and cheese; return to oven and bake an additional 5ish minutes to melt the cheese.
• Rest: Let the casserole rest for 10 minutes before serving; garnish with fresh parsley if desired.

Creamy Alfredo Lasagna Soup ala ~DKBB~

Creamy Alfredo Lasagna Soup ala ~DKBB~

(original recipe from www.smalltownwoman.com)

 

½ lb. ground Italian sausage

photo from
www.smalltownwoman.com

1 small onion, chopped
8 oz. sliced cremini mushrooms
2 cloves garlic, minced
4 cups baby spinach, stems removed
5 cups chicken broth
5 lasagna noodles, broken into smallish pieces
1 tsp. dried oregano
½ tsp. dried basil
3 Tbsp. butter
3 Tbsp. flour (I use Wondra)
1 cup milk
½ to 1 cup grated Parmigiano Reggiano cheese
1 piece rind from Parmigiano Reggiano cheese (optional)

• Brown sausage in large cooking pot over medium heat.
• Add onions and mushrooms, cooking another 5-6 minutes over medium-low heat.
• Add spinach and garlic, cooking for 1 minute while stirring.
• Add chicken broth and simmer for 5 minutes.
• Add oregano and basil and broken lasagna noodles, stirring well, and bring to a low boil.
• Cook for 10-12 minutes or until noodles are tender.
• Meanwhile, in a heavy saucepan over medium-low heat melt butter; whisk flour into melted butter and continue cooking for 1 minute, whisking constantly until mixture is bubbling.
• Slowly whisk in milk until mixture is smooth and thickened, about 3-5 minutes.
• Turn off heat and slowly whisk in cheese; when cheese is fully incorporated and mixture is creamy, slowly whisk into soup mixture.

Serve with garlic bread or a hearty artisan bread.

Perfect Potato Soup ala ~DKBB~

 Perfect Potato Soup ala ~DKBB~

(original recipe from The Pioneer Woman)

 
4 to 6 slices bacon, cut into ½ inch pieces)
1 large onion, diced
3 to 4 whole carrots, peeled and diced into small pieces
3 stalks celery, diced into small pieces
4 medium potatoes, peeled and diced into small pieces
4 cups chicken broth
3 Tbsp. flour
1 cup milk
1 cup cream
½ tsp. salt (more to taste)
Fresh cracked pepper to taste
½ tsp. cayenne pepper
½ tsp. garlic salt
½ tsp. smoked paprika
2 tsp. oregano
1 tsp. rosemary
1 tsp. dried parsley

• Cook bacon in soup pot over medium-low heat; cook until just under crisp; remove bacon for now, but leave grease.
• Add onions, carrots, and celery to bacon grease and cook on medium, stirring occasionally, for about 5 minutes; add potatoes, salt, and pepper and cook for a few more minutes.
• Pour in broth and bring all to gentle boil; cook for about 15 minutes or until potatoes start to get tender.
• Mix the flour and milk in a jar with a lid, shaking until well blended; pour into the soup and cook all 5 minutes.
• Add in the seasonings, cooked bacon, and cream; let all simmer for about 30 minutes.
• You can use an automatic pan stirring device (like a Uutensil StirrTime) to get everything well blended and keep things from sticking to the bottom of the pot.

Favorite Chicken Pot Pie ala ~DKBB~

Favorite Chicken Pot Pie ala ~DKBB~

(original recipe from Karen Johnson on tasteofhome.com)

1 cup peeled and diced potatoes
1 cup peeled and diced carrots
½ cup butter, cubed
½ to 1 cup chopped onion
½ to 1 cup sliced celery
1 cup flour
1 tsp. salt
1 tsp. white pepper
½ to 1 tsp. dried thyme
¼ to ½ tsp. rubbed sage
¼ to ½ tsp. smoked paprika
1½ cups chicken broth
¾ cup milk
3 to 4 cups cooked chicken (I used canned white chicken breast, drained)
1 to 2 cups frozen mixed vegetables
1 frozen pie crust -and- 1 refrigerated pie crust per pie*

• Preheat oven to 425° F.
• Place potatoes and carrots in large saucepan and add water to cover; bring to a boil; reduce heat and cook, covered for 8-10 minutes or until veggies are crisp-tender; drain.
• In large skillet, heat butter over medium-high heat. Add onion and celery, sauté until tender.
• Stir in flour and all seasonings until blended; gradually stir in broth and milk; bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened; stir chicken, peas, corn, and potatoes/carrots into mixture; remove from heat.
• Pour chicken mixture into pie; place pastry sheet over top of pie pan, trimming and fluting edges; cut slits in top. Repeat for second pie.*
• Egg wash the top of the pie you are baking.
• Bake on baking sheet (as pie may run over) 35-40 minutes; at 20 minutes left, cover pie with loose foil to avoid crust burning. Let stand 15 minutes before cutting.

*Freeze Option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before taking (but do not completely thaw).  Preheat oven to 425° F. Place pie on baking sheet; cover edges loosely with foil. Bake 30 minutes; reduce oven setting to 350° F and bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165° F.

Sausage & Crescent Roll Casserole ala ~DKBB~

Sausage & Crescent Roll Casserole ala ~DKBB~

(original recipe from by Melody Craft on tasteofhome.com)

½ lb. bulk pork sausage (I prefer maple sausage)

½ tube 8 oz refrigerated crescent rolls

1 cup shredded cheese (cheddar, 4-cheese Mexican mix, pepperjack…your choice)

4 eggs

1 cup milk

¼ tsp. salt

⅛ to ¼ tsp. pepper

• Preheat oven to 375° F.
• In a skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
• Unroll ½ of the crescent roll dough into greased 8x8-inch baking dish, sealing seams and perforations; sprinkle with sausage and cheese.
• Roll remaining 4 crescent rolls into crescents and place on lined baking sheet.
• In a medium bowl, whisk together eggs, milk, salt, and pepper and pour over sausage and cheese.
• Bake, uncovered, 15-20 minutes or until knife inserted in middle comes out clean; add the 4 crescent rolls to the oven when the timer reaches 10 minutes.
• Let the casserole stand 10 minutes before serving; serve it with the crescent rolls as a side.