2 recipes!!

I know I know! It's been forever since I have posted a new recipe! I'm sorry!!! Things have been so busy with Christmas and coming home to visit our families it just sort of got away from me! To make up for it I will share TWO recipes with you today!! Although I don't recommend eating them together...probably wouldn't taste very good :P

First up is....


Baked Potato Soup

This recipe is perfect for cold nights, and is super easy and delicious to make! This recipe tends to taste a lot better when its doubled, but I will give you the recipe for a single batch of it although I strongly recommend doubling it! :)

You will need:

1 can of cream of chicken soup
1-2 teaspoons of Lawry's Seasoning Salt
8 oz of sour cream (DON'T GET THE LOW FAT STUFF! doesn't taste near as good!)
1 1/2 cups of milk (again don't use skim milk, use 2% or whole)
2 large potatoes
1/4 cup of bacon

Bake potatoes at 400 for about an hour, peel then cut into small chunks
While the potatoes are cooking mix together milk, soup and sour cream until it is smooth. Then add the salt and stir. Taste to see if it needs more salt added (we usually add about 1-2 tsp more than what the recipe calls for) Next add the chunks of potato and bacon and stir until warm. Serve with shredded cheese on top




Our next recipe is....

Candy Cane Biscotti

You will need:

2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
8 Tbsp unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
2/3 cup + 3 Tbsp finely crushed peppermint candy canes (about 8 canes)
14 ounces fine quality white chocolate, melted


Preheat oven to 350° F.

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl or stand mixer, beat together butter and sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined – stir in crushed candy.

Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto parchment-lined baking sheet. Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325° F. Cool logs 10 minutes on cookie sheet.



Cut each log diagonally into 1/2″ slices with sharp serrated knife (discard ends, if you want). Arrange pieces standing up back onto the baking sheet.
Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool. Place onto cool rack and cool completely.



Dip half of each biscotti into melted chocolate – shake off excess. Immediately sprinkle with additional crushed candy canes and set on a parchment or wax paper lined baking sheet until the chocolate has set. Makes about 42 biscotti.




Bon Apetit!!