By: Shannon Cook
It is finally getting a bit chilly. This time of year is my favorite. With this weather, it makes me want to make a yummy dinner, sit by the fire with a blanket on, and cuddle with my kiddos while watching a Christmas movie. I call this soup and stew season. For some reason I have a hard time making soup in the summer months. I am sure I am not the only one. Who wants a hot bowl of soup when its 102 degrees out? Not me! So when it starts to get cold outside, you will be sure to find soup and stew on my weekly dinner menu. For this week I decided to share with you all one of my favorite soup recipes. It’s my potato soup, and it’s amazing. I also wanted to share one of my best apple pie recipes. My sweet husband, Joe works hard every day so I can stay home to raise our children. I feel blessed to be able to stay home, and it’s something I don’t take lightly. Recently, I overheard him telling his friend that he loves coming home to a warm and cozy house, with the smell of dinner, and a warm pie in the oven. If he can work hard so I can be at home, making a pie is the least I can do. I hope you enjoy this recipe! I am excited to be sharing this here on myripon.com. Please feel free to email me with your comments or suggestions at firstname.lastname@example.org. I would also love to hear some of your favorite recipes! I look forward to trying them soon. Enjoy your dinner and your family tonight. For more of my recipes please feel to check out my website. www.mrscookinthekitchen.com
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Apple Pie from the heart:
6 tablespoons unsalted butter
1/4 cup white sugar
1/2 cup brown sugar
1 pinch salt
1/4 teaspoon ground cinnamon
1/4 cup water
1 (15 ounce) package double crust ready-to-use pie crust
4 large red apples, cored and thinly sliced
Preheat oven to 425 degrees F (220 degrees C).
Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.