Easy Potato Soup

4 cups chicken broth
1 can of cream of chicken soup
1 bag of frozen cubed hash browns
1eight ounce package cream cheese
3 ounces cooked diced bacon
cheese for topping

Put the chicken broth, cream of chicken soup, bacon and potatoes in a pot on the stove and cook until the potatoes are soft.  Then add the cream cheese.  When the cream cheese is melted it is ready to serve.
*Emily found this recipe and it is super easy and really delicious!

Golden Sweet Cornbread

1 cup flour
1 cup cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup oil

Bake at 350 for 20-25 minutes until cooked through and golden on top

Crepes

4 eggs
1/4 tsp salt
2 cups flour
2 cups milk
1/2 c melted butter

-Mix eggs and salt, gradually add flour and milk
-beat with electric mixer or whisk until smooth; beat in melted butter
-refrigerate batter at least an hour; afterwards add milk to get the right consistency
-cook in 8 inch pan with 1/3 cup batter for each crepe, on medium heat
-makes 30-35 crepes
-recipe X4 makes 1 gallon of batter

*Dan's conference crepe recipe

Caramel Pumpkin Italian Cream Cake

Caramel Pumpkin Italian Cream Cake- recipe courtesy of Lories Mississippi Kitchen Blog

A few notes.....This cake is heaven!!! I'm not gonna lie, it takes a while to make, but it is worth it!!! Also, this recipe calls for a fancy kind of salt, I just used regular and it turned out fine. Also, this cake is three layers, I just made my cake two layers. I threw away the leftover, but if I had thought about it, I would have made the extra into muffins or bread or something else instead of just tossing it. Also, I did not toast my almonds or coconut and it turned out just as good. 

2 cups pecan halves

2 cups sweetened flaked coconut, divided

1/2 cup plus 2 tablespoons shortening

1/2 cup plus 2 tablespoons butter, softened

1 1/2 cups sugar

1 cup light brown sugar, packed

6 eggs, separated

1 1/4 cup pure canned pumpkin

1 teaspoon cinnamon

1 teaspoon nutmeg

2 teaspoons vanilla

2 1/2 cups flour

1 1/4 teaspoons baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

Caramel frosting:

1/2 cup butter

1 cup light brown sugar

1/4 cup heavy cream

1/8 teaspoon fleur de sel or other coarse sea salt

1 teaspoon vanilla

2 cup sifted powdered sugar

Cream Cheese Frosting:

1/2 cup butter, softened to room temperature

1 (8-ounce) package cream cheese, softened to room temperature

4 cups powdered sugar

1 teaspoon vanilla

Preheat oven to 350 degrees.  Place pecans in a single layer on a baking sheet and toast for 10 to 15 minutes or until golden brown and fragrant.  Reserve 8-10 halves for decorating the top, then finely chop the remainder.  Set aside 1 cup chopped for the cake batter, then place the remaining chopped pecans in a small bowl.  Toast 1 cup coconut in a nonstick skillet over high heat until golden brown, about 3-4 minutes, stirring often.  Reserve remaining coconut for cake batter.  Place the toasted coconut in the bowl with the pecans and mix.  Set aside.

Cream the shortening, butter, sugar, and 1 cup light brown sugar together until fluffy on medium speed.  Add egg yolks, one at a time, until incorporated.  Beat in the pumpkin, cinnamon, nutmeg, and 2 teaspoons vanilla until well mixed.

Sift together the flour, baking soda, baking powder, and 1/2 teaspoon salt.  Add to the butter mixture alternately with the buttermilk.  Stir 1 cup reserved (untoasted) coconut and the reserved 1 cup chopped pecans.

Beat the egg whites until stiff in a medium bowl.  Gently fold into batter.  Divide the batter equally among 3 (9-inch round) cake pans that have been sprayed with nonstick cooking spray and lined with parchment paper or wax paper.  Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center comes out clean.  Cool completely on wire rack.

When cakes are completely cool, make the caramel frosting.  Place 1/2 cup butter, 1 cup light brown sugar, 1/4 cup heavy cream and the fleur de sel in a medium heavy saucepan over medium-high heat.  Bring to rapid boil and boil for 1 minute while stirring constantly.  Remove from heat and beat in 1 teaspoon vanilla and 2 cups powdered sugar with a handmixer on medium speed until mixture is thick and spreadable.  Immediately spread half of the frosting on the first cake layer that has been placed on cake plate or cardboard cake round, bottom side up (flat side up).  Place the second layer on top, bottom up, and spread the remaining frosting to the edges.  Place the third layer on top, bottom side up.

Make the cream cheese frosting.  Beat the butter and cream cheese until creamy and fluffy with the whisk attachment on high speed.  Gradually beat in the powdered sugar until fluffy and smooth.  Beat in vanilla.  Frost the outside and top of cake with frosting.  Carefully press the reserved coconut-pecan mixture into the sides of cake, then place pecan halves on top for decoration.

SWEET PORK ENCHILADAS

Another Pinterest find. These were super yummy. Dan loves sweet meats like this one. The enchiladas were good but I loved the pork so much I would probably just make the pork and eat them as soft tacos or Café Rio salad style.

 - 3 TBS butter
 - 4 TBS flour
 - 1 1/2 c chicken broth (or 1 1/2 c water plus 2 tsp bouillon)
 - 1 3/4 c (one 10oz can) red enchilada sauce (mild or medium)
 - 3/4 tsp cumin
 - 1/2 tsp onion salt
 - 2 TBS brown sugar
 - 2-3 c shredded sweet pork  Copycat Cafe Rio Sweet Pork recipe HERE!
 - 4-8 flour tortillas
 - 1-2 c shredded cheese
 - 1/2 c chopped cilantro

Instructions
1. Preheat oven to 400
2. In a medium sauce pan melt butter over medium heat. Whisk in flour. Add chicken broth and whisk until smooth. Stir in enchilada sauce, cumin, salt, and brown sugar. Cook about 5 minutes until thick and all ingredients are well combines. Remove from heat. Pour 1/2 c sauce into the bottom of a large baking dish.
3. Fill each tortilla with about 1/4 to 1/3 c shredded pork. Top with shredded cheese and chopped cilantro. Roll tortillas and place end-side down side by side into prepared baking dish. Pour 1 c of the sauce over enchiladas. Top with additional cheese to taste. Bake 15 mins or until cheese is melty and begins to brown slightly. Serve hot with additional cheese, cilantro, and sauce if desired.

COPYCAT RED LOBSTER CHEDDAR BISCUITS

I found this recipe on Pinterest and they were just as good as the ones at Red Lobster and I was surprised at how easy they were!!

2 c flour, plus more for dusting board
1/4 tsp baking soda
1 TBS baking powder
1 tsp garlic salt
6 TBS butter or margarine, chilled and cubed (needs to be very cold)
1 c buttermilk
1 c sharp shredded cheddar cheese

FOR GLAZE
2 TBS butter, melted
1 tsp garlic powder
1 tsp dried parsley flakes

 - Preheat oven to 450. Lightly grease a baking sheet
 - Combine flour, baking soda, baking powder, and garlic salt in Lg. bowl
 - Add very cold butter cubes to dry mixture. Using a fork, cut in butter evenly so that the entire mixture resembles a coarse meal.
 - Add buttermilk and mix in until just combined. Be sure not to overmix, or your biscuits will not be soft and flaky! As you work about half of the buttermilk in, add the cheddar cheese and gently fold in throughout the mixture until everything is just combined.
 - Very gently turn dough out onto a lightly floured cutting board. Pat (do not roll!) your dough out until it is about an inch thick. Don't worry about it being even.
 - Use a round cookie cutter or the open end of a lightly floured glass to cut out biscuit dough. You can make these as large or small as you'd like. (Note: RL's biscuits are drop biscuits so jagged edges rather than perfectly round ones will work beautifully!). Continue gently cutting out biscuits and gathering your scraps until all your dough is finished.
 - Place biscuits 2 inches apart on prepared cookie sheet.
 - Bake in preheated oven for 10-12 mins, until golden brown.
 - While biscuits are baking, make glaze by combining 2 TBS melted butter, garlic powder, and dried parsley in a small bowl.
 - Remove sheet from oven and immediately brush each biscuit with glaze (You do not need very much or they will be too garlicky). Allow to cool slightly before serving. These stay good in a sealed paper bag; just reheat before eating.

GARLIC DILL PRETZELS

These are one of my favorite snacks - they are always a hit with the Vallery kids too. If you ever have to bring a snack to a game night or something this is perfect for that.

1 large (30 oz.) bag of pretzels
2 TBS dry dill weed
2 tsp garlic salt
1 seasoning pack for Ranch Dip
1 (12 oz) bottle of buttery flavored popping oil

Combine seasoning and oil together and drizzle over pretzels. Toss with spatula to coat completely. Every 15-20 mins turn over/mix again with spatula until absorbed (I do this for at least an hour) and then let them sit overnight (probably don't need to let them sit so long I just do bc I have always made them at night).