Wednesday, January 16, 2013

Potato Soup

She did it again!  Our Leadership President, Lori Ehat, served a fantastic lunch last week during our PTA Board meeting.  She knows how to please a crowd.

Potato Cheese Soup (cut recipe in half if not wanting to make as much)
Cook til tender the following:

16 Cups water
5 Tablespoons Chick bouillon (instant or 5 cubes)
6-8 diced celery
6-8 diced carrots
2 medium onions
10-12 peeled, diced potatoes
(make sure the bouillon flavoring is tasty enough)
½ to 1 lb. cooked and crumbled bacon (I buy the pre-cooked from Costco/cook til crisp On the side
(add after soup is all made)
2 cubes margarine
add to melted butter and mix til thick: cornstarch (enough til a thick paste forms)
Add butter/cornstarch mixture to thicken soup - mix well
Stir and mix in - 2 cans evaporated milk
When all is mixed - add grated or diced cheddar cheese to taste (at least 4 cups maybe more to taste)
If cheese is grated or cubed it melts in to soup faster
Salt and pepper to taste - remember potatoes soak in salt so you may taste and flavor later with more salt
In place of some of some of the salt add some onion or garlic salt of some of both

Friday, October 26, 2012

Chicken Taco Soup

Lori knows how to make crowd pleasing food!  Thanks for making it during our Utah PTA Board meeting this week so we could focus on training!

Pampered chef recipe with some variation by Lori Ehat

Cook and cut-up Chicken (reserve broth) add bouillon cubes or instant granules to taste
or use canned (at least 4-6) or boxed chicken broth (2 boxes)
½ cup cut-up onion (more, if you like)
1-2 gloves minced garlic
2 cans diced tomatoes undrained
2 can chopped green chilies
            ½ - 1 tsp chili powder
            ½ - 1 tsp. Cumin
            (Cumin and chili powder can be taste - more if you want stronger taste or less)
            Chopped Cilantro to taste - I chop in an electric chopper ( I usually add more - love cilantro)
            Fresh juice from limes juice (optional) or bottled lime juice - about 2
Cook in broth onion & garlic until tender adding tomatoes, gr. chilies, cilantro & spices – then add cut-up chicken. (Can cook chicken ahead of time if needed)
Simmer until thoroughly warm and ready to serve
            Serve with: cheese, sour cream and tostitos bite-size chips (chip go soggy quickly so add them to top of soup - can garnish with cilantro if desired

Thursday, August 23, 2012


I made salsa and then brought it to a PTA meeting and everyone seemed to enjoy it.  Here you go!

Courtesy of USU Extension Service

3 quarts tomatoes peeled, chopped & cored
3 cups onions chopped
6 jalapeƱo peppers seeded, finely chopped
4 pepper Anaheim, Ancho or Yellow Wax
4 cloves garlic finely chopped
2 12-ounce cans tomato paste
2 cups lemon juice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon cumin
2 tablespoons oregano
1 teaspoon black pepper

Finely chop peppers & other ingredients.  Combine all ingredients in large pot.  Bring to a boil.  Reduce heat & simmer 30 minutes.  Ladle into hot pint jars.
Water bath process for 20 minutes.

Tuesday, December 6, 2011

Pumpkin Cake Dessert

Lori Ehat shared this delicious dessert with our PTA board at our Fall board meeting. Thanks Lori!!!
1 package yellow cake mix (I like Pillsbury)
1 small package instant vanilla pudding
1 small can pumpkin
2 eggs
1 1/2 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon baking soda
Mix all ingredients well. Bake at 350 degrees for 45 minutes.
1 pint whipping cream
1/2 cup packed brown sugar
1 8 oz container cool whip
Whip whipping cream until thickened. Mix in brown sugar and cool whip. Spread over top of cooled cake. Keep refrigerated.

Monday, June 27, 2011

Crock Pot Recipes

The crock pot can be a PTA volunteer's BEST FRIEND!  Margaret Wahlstrom, one of our board members, shared this link with me about a year ago.  YUMMY recipes!!

Crock Pot recipes are also great for the summer so you don't heat up your entire kitchen!

Friday, May 20, 2011

Cake Recipes - So Yummy!

One of our PTA Board members made 2 delicious cakes and shared them at a meeting last week.  4 of our board members have birthdays within about a week and a half and so we enjoyed the celebrating with PTA friends - thanks Betty!!

Aunt Betty's Chocolate Cake & Frosting
            Sift:     2 cups flour
                         2 cups sugar

                         1 cup water
                         1/2 cup margarine or butter
                         1/2 cup oil (or applesauce, for low fat)
                         4 T. cocoa, heaping
            in saucepan and heat to boiling, then add to dry mix.

            Add:   1-cup sour cream
                         2 eggs
                         1 t. vanilla
                         1 t. baking soda
                         1/4 t. salt
Mix together well.  Bake 25-35 minutes at 350o.  May be baked in 9 X 13 pan, or 2 9-inch pans.

            *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *    
            Combine well:
                         4 cups powdered sugar
                         1/4 cup cocoa
                         1/2-cup margarine, or butter, softened
                         1 cup of sugar mix (above)
            Add remaining mix alternately with:
                         5-6 T. milk (total)
            Beat in 1-t. vanilla, and 1-T. corn syrup for gloss.
            Beat well until smooth and creamy

            Frost completely cooled cake.  Eat and enjoy!!

Carrot Cake Surprise
1-  8 oz. package Cream Cheese, softened
¼ cup sugar
1 egg, beaten
                Combine above ingredients mixing until well blended.  Set aside.
2 cups flour
1 ¾ cups sugar
2 t. baking soda
2 t. cinnamon
1 t. salt
1 cup oil
3 eggs, beaten
3 cups shredded carrot
½ cup nuts
                Combine dry ingredients.  Add combined oil and eggs, mixing just until moistened.  Fold in carrots and nuts.  Reserve 2 cups batter; pour remaining batter into greased and floured 9-inch bundt pan.  Pour cream cheese mixture over patter; carefully spoon reserved batter over cream cheese mixture, spreading to cover. 
                Bake at 350o, 55 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool thoroughly.  Sprinkle with powdered sugar, if desired.
**I have also added ¼ t. nutmeg to the batter and used a little less cinnamon.  I also add twice the nuts, because I’m just a nutty girl!  Enjoy!

Saturday, April 2, 2011

Chocloate Eclair Dessert

My grandmother used to make this dessert and I have not had it in forever.  Thanks Lori for bringing back memories and sharing!

Chocolate Eclair Dessert - Lori Ehat  
Mix:  3 cups milk with 2 small packages instant french vanilla pudding
    Add: 8 oz. Cool-whip and mix well with pudding 

In 9 x 13 pan:
      1- Graham Cracker layer - flat side up on bottom
      2- ½ of pudding mix (either vanilla or french vanilla taste great!)
      3- Graham Cracker layer - flat side up
      4- rest of pudding mix
      5- Graham Crackers - flat side up 

Glaze: 3 TB melted marg.
      11/2 cups powdered sugar
      3 TB cocoa
      1 TB vanilla extract
      3 TB hot water (don’t over fill measuring spoon)
Mix well and spread over top of graham crackers.  Place in refrigerator for at least 12 hours before serving.  Serves 15-18 depending on how large of pieces you want to serve.