Potato Corn Soup

I've never had the perfect "go to" soup recipe....until this one. My friend Krista sent it to me and I think I'm in love. I've made it three times in the past month. And since there's bacon involved, my husband loves it too. The only fat in the soup is a couple Tbls of bacon grease; but no added cream or butter. So don't feel bad indulging in this bowl. Of course it's even yummier with homemade bread.

POTATO CORN SOUP
6 slices bacon, cut into 1-inch pieces
1/3 cup flour (if soup is too runny when you're done, add more flour to a small amount of water and then add to the soup)
2 cans (14 oz each) reduced-sodium chicken broth
4 medium-sized Red potatoes (diced into small cubes)
1 package frozen corn kernels (sweet white corn is best)
1/2 tsp dried Thyme
1 cup milk
salt and ground pepper

In a large pot, cook bacon over medium-low, stirring occasionally, until crisp (8-10 min). Using a slotted spoon, transfer to a paper towel-lined plate. You will use the left-over grease for the soup. Since fat content varies with bacon brands, you'll only need appx 2 Tbl of the grease for the soup. Additional grease beyond that can be discarded.

Add flour to the bacon grease, stirring constantly for 30 seconds. Add broth and potato, bring to a boil. Reduce to a simmer. Cook till potato is tender, stirring regularly (about 7-8 min; potatoes taste best when slightly al dente and will continue to cook as you add the remaining ingredients). Add corn, thyme, and milk. Bring to a boil and simmer for a few minutes, stirring regularly. Remove from heat. Season with salt and pepper. Serve topped with bacon.

Black Bean and Salsa Chicken Soup

A friend forwarded me this recipe from the Crockpot Lady's blog (very fun. She tries a new crockpot recipe every day).
And yes, I'm in love with this soup: it involves corn, there's kick to it, and the sour cream/cilantro really completes it. As another friend pointed out "if a recipe calls for sour cream on top, you MUST make sure people know that....it won't taste the same without it." I couldn't
agree more.
I made a few changes to the Crockpot Lady's original recipe, only because I found it too watery. So I cut down on the salsa amount. And if you don't add cheese on top, it's a very lowfat meal. Enjoy!

BLACK BEAN and SALSA CHICKEN SOUP
--1 pound chicken (I used 6 frozen breast tenderloins)
--1 cup dried black beans (or 2 cans, drained and rinsed)
--4 cups chicken broth
--2 cups frozen corn (sweet white corn is best)
--1 1/2 cups MILD prepared salsa, from a jar (12 oz)
--1 1/2 tsp cumin
--1/2 cup sour cream
-- juice of 1/2 a lime
--cilantro (optional)

This is made in a 4 quart Crockpot (or larger)

For DRIED BEANS follow these directions:
Starting the night before, soak the black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans. You can also quick soak the beans by pouring boiling water over them and let them sit for an hour or two.
Drain and rinse beans and pour in the crockpot. Put in the chicken, broth, salsa, corn and cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on high for 7-9 hours. Yes. High. For 7-9 hours. It takes crazy long for the beans to soften, but they will.

Spoon out the chicken pieces and shred with two forks in a separate bowl.
Ladle out half of the soup mixture (minus the chicken you just took out) and carefully puree it in a traditional blender. Pour the puree back in the pot, add the shredded chicken, squeeze in the juice of one small lime, and stir. Ladle into bowls and serve with a large spoonful of light sour cream and cilantro.


For CANNED BEANS follow these directions:
Drain and rinse beans and pour in the crockpot. Put in the chicken, broth, salsa, corn and cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time.

Spoon out the chicken pieces and shred with two forks in a separate bowl.
Ladle out half of the soup mixture (minus the chicken you just took out) and carefully puree it in a traditional blender. Pour the puree back in the pot, add the shredded chicken, squeeze in the juice of one small lime, and stir. Ladle into bowls and serve with a large spoonful of light sour cream and cilantro.

Soup is best when served with: Quesadillas, chips, corn bread muffins, or warm flour tortillas.

- dana

Southern Brisket

4-5 lb Brisket
1 1/2 tsp. salt
1 tsp. garlic salt
2 tsp. Worcestershire sauce
1 tsp. onion salt
2 tsp. pepper
2 tsp. celery salt or seed

Mix together and rub into both sides of meat. Bake in a heavy closed-foil pan at 225 degrees for 8 hours or overnight. Pour most of the liquid off and reseal. Refrigerate until cold. Slice thin. Add 2 cups sauce and bake at 325 degrees for 45 minutes to an hour.

Sauce
1 cup Russian dressing
1 cup sugar
1 cup BBQ sauce (Sweet Baby Ray's is the best)

*I would suggest using an oven thermometer because I have ruined it once or twice due to an oven being too hot. Also make sure the foil is really tight. I use 2-3 sheets.

Sopapilla Cheesecake Pie

2 (8 ounce) packages low fat cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter, room temperature



DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 3/4 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 1/2 cup of sugar, cinnamon, and butter. Pour the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

YUM!!