Peanut Butter Heaven
SUBMITTED BY: sal PHOTO BY: Shannon :)
"These taste like a popular peanut butter candy bar! "
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 3/4 cup peanut butter
- 2 cups rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 1/2 cups semisweet chocolate chips
- 1/2 cup peanut butter
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs, one at a time, then stir in the 3/4 cup peanut butter. Combine the oats, flour and baking soda; stir into the creamed mixture until well blended. Press the dough evenly into the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, until firm. In the microwave or over a double boiler, melt chocolate chips and 1/2 cup peanut butter together, stirring frequently until smooth. Spread over cooled bars and allow to set up before cutting into squares.
Cheesiest Potato Soup
SUBMITTED BY: sal PHOTO BY: TAYLORBUNCH
"Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal."
- 2 tablespoons butter
- 1 cup diced onion
- 2 1/2 cups peeled and diced potatoes
- 3 cups chicken broth
- 1 cup heavy cream
- 1 3/4 cups shredded sharp Cheddar cheese
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
DIRECTIONS
- In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
- Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.
REVIEWS
|
|
Reviewed on Mar. 2, 2006 by Julie_Stamps
 Julie_Stamps Mar. 2, 2006 I have tried so many potato soup recipes - but this one tops the charts! Definately double or triple this recipe if it is served as the main dish. I did tweek it a little based on other reviews. I fried bacon and set it aside to top the soup when serving -- then browned the onion in the bacon fat. I added a can of Campbell's cheddar soup and used only half of the shredded cheese. I also omitted the extra salt. The cheese and chicken broth had enough salt already. I put half of the potato/broth mixture into a blender, but saved some potatoes cubed to give it some texture. I have a big family and they all loved it!
Was this review helpful? [ YES ] 25 users found this review helpful I have tried so many potato soup recipes - but this one tops the charts! Definately double or... MORE MORE
|
|
|
Reviewed on Nov. 21, 2005 by TAYLORBUNCH
Wow! I really enjoyed this soup! I sauteed a clove of minced garlic with the onions, used Yukon Golds, and substituted evaporated milk for the cream, and it turned out great. The cayenne pepper really adds a kick. I also garnished the soup with shredded cheddar, crumbled bacon, and green onion for a "loaded" cheese potato soup. The only think I'll do differently next time is leave bigger potato chunks when pureeing the soup. Was this review helpful? [ YES ] 23 users found this review helpful Wow! I really enjoyed this soup! I sauteed a clove of minced garlic with the onions, used... MORE MORE
|
|
|
Reviewed on Mar. 23, 2005 by ABIGATOR8U
ABIGATOR8U Mar. 23, 2005 i've made this soup at least three times now. instead of pureeing the potatoes i mash them somewhat in the pot with a potato masher. also, i add 1/2 cup sour cream and 1/2 cup milk instead of the heavy cream. this soup is excellant!
Was this review helpful? [ YES ] 20 users found this review helpful i've made this soup at least three times now. instead of pureeing the potatoes i mash them... MORE MORE
|
