Creamy Cheddar Potato Soup

It's a perfect weeknight meal.

•2 Pounds potatoes(your choice), peeled and boiled
•1 Stick butter or margarine
•1 Small onion, finely chopped
•3 Tbsp. chicken base
•2/3 Cup all-purpose flour
•1 Tbsp. kosher salt
•2 Tsp. black pepper
•½ Gallon milk
•3 Tbsp. dried basil
•2 Cups sharp cheddar cheese, shredded

In a large stock pot sauté onion in the stick of butter until translucent. Sprinkle the flour, chicken base, salt, and pepper into the butter and onions, and stir continuously until the flour is combined and pale brown in color (about 3-4 minutes). Whisk in the milk. With a handheld blender, blend the mixture until smooth. Add the potatoes and basil. Once the soup has heated to almost boiling, stir in the cheese until completely melted. Serve hot with crusty bread.

Pepperoni Tomato Pizza

Try this pie, and you'll never want delivery again.


Prep Time: 20 Minutes
Total Time: 1 Hour

Crust:
•3¼ Cup all-purpose flour
•1 Tsp. granulated sugar
•1 Tsp. kosher salt
•1 Tsp. garlic powder
•¼ Cup olive oil
•3 Tsp. dry active yeast (about 1½, .25oz packets)
•1½ Cup warm water

Toppings:
•1½ Cups of your favorite marinara or pizza sauce (I use Dave's Gourmet with an added can of tomato paste)
•2 Tbsp. melted butter or margarine
•1 Tsp. garlic powder
•8 Oz fresh cherry sized mozzarella, thinly sliced
•20-30 pepperoni slices
•1 Large thinly sliced tomato
•2 Tbsp. dried italian seasoning or fresh chopped basil
•2 Tbsp. fresh grated parmesan cheese

For the crust: In a 1 cup measuring cup, combine the warm water and the yeast, and let sit. In your stand mixer, with the dough hook attachment, combine the flour, sugar, salt, and garlic powder. Mix until thoroughly incorporated. Add the water mixture and olive to the dry ingredients, and knead with your dough hook until the dough forms a ball. At this point I like to knead the dough by hand just a couple of times, then put it in an oiled bowl, and leave to rise for a ½ hour. If you don't want a thick or deep dish crust, feel free to use the dough as is (no resting). When you're ready to use your dough, you can test your pizza throwing skills, or just press thinly into your pizza pan or parchment lined baking sheet.

For the toppings: Combine the butter and garlic powder, and brush over entire unbaked crust. Follow with the sauce, the cheese, the pepperonis, the tomatoes, the italian seasoning, and lastly the parmesan. Bake in a 400° oven for 20-22 minutes.

Creamy Basil Potato Soup

Delicious potato soup, infused with the taste of Italy.


Prep Time: 30 Minutes
Total Time: 45 Minutes

•6-8 medium sized diced Yukon Gold potatoes
•6 Cups of chicken broth
•2 Tbsp. chopped fresh basil
•1 Cup fresh green beans, trimmed and cut in half
•½ Cup unsalted butter
•1 small sweet yellow onion, diced
•2 ribs of celery, diced
•3 cloves of garlic, chopped
•½ Cup flour
•Handful of fresh basil
•1 Cup of milk
•1 Cup of heavy cream
•½ Cup cheddar cheese
•1 Tbsp. fresh ground sea salt
•1 Tbsp. fresh ground black peppercorns
•Parmesan to top every bowl

Place the potatoes in a pot of cold water, and bring to a boil. Boil the potatoes about 5 minutes, or until almost fork tender, then drain. In the meantime, bring your broth and 2 Tbsp. of basil to a boil. Steam your green beans in a separate pot. Sauté the onion, celery, and garlic in the butter. Once they become translucent, add the flour and stir until the mixture turns a pale tan color. Whisk the flour mixture into the boiling broth, until there are no lumps. Now you can add your potatoes and green beans. In your blender add the milk, cream, and handful of basil, and blend until smooth. Slowly pour into the broth. Bring to bowl, stirring frequently. Add your cheddar, salt, and pepper and stir until creamy. Garnish with parmesan cheese.

Sundried Tomato Basil Drop Biscuits

Showstopping biscuits, that only take 10 minutes to bake!


Yield: 15 Biscuits
Prep Time: 10 Minutes
Total Time: 25 Minutes

DRY INGREDIENTS
•2 Cups all-purpose flour
•1 Tsp. sugar
•1 Tsp. kosher salt
•1 Tbsp. baking powder

WET INGREDIENTS
•6 Tbsp. melted margarine
•1 Cup buttermilk

MIX-INS
•¼ Cup fresh chopped basil
•2 Tbsp. chopped sun dried tomatoes (packed in oil, drained)
•¼ Cup freshly grated parmesan cheese
•¼ Cup cheddar cheese

Combine dry ingredients in a large bowl. In a small bowl combine melted margarine and buttermilk, then slowly add to the dry ingredients to make your dough. Stir your mix-ins into the dough. Drop by oversized tablespoon, onto a parchment lined baking sheet. Bake at 450° for 10-12 minutes.