Baby Doe's Soup

This soup was from one of our favorite restaurants in Dallas. Sadly, it is there no more. It is super easy, and super yummy!

8 cups Milk


2 ts Tabasco sauce

4 ts Worcestershire sauce

4 tb Chicken base (powder or granules, I like Knorr)

16 oz Cheez Whiz

6 tb Cornstarch

1/3 cup Warm Water

1 cup Beer (Baby Doe's used to use either Shaefer or Lone Star)

Cayenne pepper to taste



Combine the milk, Tabasco, Worcestershire, and chicken base in a stock pot. Bring it to a boil, stirring frequently.



Add the Cheez Whiz, after warming it up in hot water or in the microwave. Mix in well.



Dissolve the cornstarch completely in the 1/3 cup of warm water. Add it to the soup, which should start to thicken almost immediately. Reduce the heat a bit and stir in the beer.



To serve, ladle into bowls and dust with cayenne pepper and top with some chives. Croutons do quite well in the soup as well

Creamy Baked Ziti

This is great on a cool Fall night such as tonight.

What You Need:

4 cups ziti pasta, uncooked


1 jar (26 oz.) marinara sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

1/3 cup KRAFT Grated Parmesan Cheese

Make It:
HEAT oven to 375ºF.



COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.



LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.



BAKE 20 min. or until heated through

Cheesy Chicken Chowder

With the days getting colder, I thought I would share my brothers favorite soup. I hope you enjoy this. It is pretty tasty.

Ingredients


3 cups chicken broth

2 cups diced peeled potatoes

1 cup diced carrots

1 cup diced celery

1/2 cup diced onion

1-1/2 teaspoons salt

1/4 teaspoon pepper

1/4 cup butter, cubed

1/3 cup all-purpose flour

2 cups milk

2 cups (about 8 ounces) shredded cheddar cheese

2 cups diced cooked chicken

Directions

In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender.

Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through. Yield: 6-8 servings

Chicken Lo Mein

Noah made this for his Chinese project last year, and it was delicious. All of the kids in his class raved about it.

Ingredients


4 skinless, boneless chicken breast halves - cut into thin strips

5 teaspoons white sugar, divided

3 tablespoons rice wine vinegar

1/2 cup soy sauce, divided

1 1/4 cups chicken broth

1 cup water

1 tablespoon sesame oil

1/2 teaspoon ground black pepper

2 tablespoons cornstarch

1 (12 ounce) package uncooked linguine pasta

2 tablespoons vegetable oil, divided

2 tablespoons minced fresh ginger root

1 tablespoon minced garlic

1/2 pound fresh shiitake mushrooms, stemmed and sliced

6 green onions, sliced diagonally into 1/2 inch pieces

Directions

1.In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

2.In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

3.Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

4.Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce

Overnight Blueberry French Toast

First of all, I am not a huge fan of blueberries, but I am strawberries. I made this with strawberries, and it was FANTASTIC! I made this for Toby's First Communion, and it was a HUGE hit! I would recommend making it for a Birthday Brunch or Christmas Day or New Year's Day or another big celebration like that. When you do make it, I hope that whomever you make for enjoys it as much as we all did.

Ingredients

• 12 slices day-old bread, cut into 1 inch cubes
• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
• 1 cup fresh blueberries
• 12 eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup
•  
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh blueberries
• 1 tablespoon butter

Directions

1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Slow cooker ham and oven baked scalloped potates

So, it is fall, and it is time for me to drag out the slow cooker. What is better than some ham and scalloped potatoes? MMMM good!

Ham -

A ham small enough for your cooker -
a can of sprite

Put the ham in your slow cooker, and pour your sprite over it.
Set your cooker on low and cook for 4-6 hours.


Scalloped Potatoes -

In a 13x9 pan - spray with cooking spray

Cut potatoes thinly and put into pan.

Mix together 2 cans of cheddar cheese soup, 2 cans of milk, cheddar cheese, garlic, any other cheeses you have on hand - like parmesan, swiss, mozzarella, really any cheese you can get your hands on and throw that in your mix. cut up onions if you like them or if not leave them out. Mix this together with your potatoes.

Pour into your 13x9. Cover with foil.

Bake at 375* for 1 hour. Uncover and cook until potaoes are browned and tender. Enjoy!

Raspberry Almond Muffins - Breakfast - Muffins - iLoveInns Bed & Breakfast Cookbook

I made these as they were and they were yummy. They reminded me of muffins that we used to be able to get in Lake Placid before the bakery closed. I have also made them as chocolate chip muffins for the kids. Any way you wind up making them they are very good!
Raspberry Almond Muffins - Breakfast - Muffins - iLoveInns Bed & Breakfast Cookbook