Crock pot baked potato soup

Ingredients:
1-30 oz bag frozen hash browns
1-32 oz box of chicken broth
1-10 oz can of cream of chicken soup
3 oz bacon bits
1 cup shredded cheddar cheese
1-8 oz pkg cream cheese
Salt and pepper to taste

Directions:

Add everything but the cream cheese to the crock pot and cook on low for 8 hours.  During the last hour of cooking, add the cream cheese and stir occasionally until it's all mixed in.  Serve.  (I actually put the whole batch of soup in my blender and made it smooth). I was REALLY happy with how easy this soup was and how good it turned out.

Sriracha Glazed chicken

1/4 cup soy sauce
2 tablespoon plus 1 teaspoon of white vinegar
1 tablespoon siracha sauce
1 tablespoon sugar
1 1/2 teaspoon of grated peeled ginger
1 1/2 teaspoon of toasted sesame oil
1 1/2 pounds of chicken wings

In a glass baking dish, whisk together soy sauce, vinegar, sriracha sauce, ginger and seasame oil. Add chicken and toss to coat. Marinate 30 minute, tossing halfway through. Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.

Bread soup with spring vegtables

1 tablespoon olive oil
1 small onion, diced
1 large celery stalk, diced
2 cloves of garlic salt and pepper
1 medium zucchini, diced
1 spig thyme
3 3/4 cups of chicken broth
1 cup of fresh or frozen peas
2 or 3 slices of day-old crusty bread, torn into bite size pieces
a dash of dry parsley

In heavy pot, heat oil. Add onion, celery and garlic, cook. Season with salt and pepper. Add zucchini and thyme for a minute. add broth and one cup of water, and bring to a boil. Add peas and cook until vegtables are tender, about 5 minutes. Remove thyme, stir in bread and season to taste with salt and pepper. Season with parsley. * Dustin asked me to add chicken next time. :)

Spring Vegetable Pizza

1 jar (12 oz) marinated artichoke hearts, drained well, reserve marinade, hearts quarted if whole
1 large bunch asparagus, trimmed, cut into 2 inch pieces, and halved lengthwise if thick
1 pint if cherry or grape tomatoes
pizza dough
salt and pepper
7 oz. of Gruyere cheese, grated. * I used mozzerella cheese

Preheat oven to 500. In a med bowl combine artichoke hearts, asparagus and tomatoes. On a large piece of parchment paper, brush 1 dough half with artichoke marnade and roll out into a 14 inch long oval. Transfer dough on parchment paper to a rimmed baking sheet and top with half the vegtables, leaving an inch border. Brush border with marinade and season pizza with salt and pepper. Repeat to make second pizza. Bake pizza 10 minutes, rotating halfway through. Sprinkle pizzas with cheese and bake until crust is deep golden and cheese is melted, 3 to 5 minutes.

Makes 2 Pizzas. When I make them again, I would add small strips of pancetta.

CARAMEL APPLE TART

FOR THE CRUST:
1 1/2 cups flour
1 1/2 tablespoons sugar
1/3 cup grated Parmesan cheese
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
1 stick cold butter ( 1/2 cup)
3 tablespoons ice water
3 tablespoons bread crumbs

Mix the flour, sugar, cheese, cayenne pepper and salt together with an electric mixer. Cut in butter until mixture is coarse crumbs, and then add cold water. Do not overmix. Mixture will hold together when pressed between your fingers. Pour into a well-greased 9-inch springform pan. Press mixture into bottom and up the sides of the pan. Sprinkle bread crumbs over the crust.

FOR THE APPLE FILLING:
5 Granny Smith apples, peeled and sliced
1 cup sugar
3 tablespoons flour
2 teaspoons ground cinnamon

Gently combine filling ingredients together and pour into crust.

FOR THE TOPPING:
3/4 cup sugar
1/2 cup flour
1/4 cup cold butter
1 teaspoon vanilla
1 jar butterscotch caramel sauce

Combine sugar, flour, butter and vanilla and sprinkle over the apple filling. 

Bake at 350 degrees F for 55 minutes. Drizzle with warm butterscotch caramel sauce. 

Makes 8-10 servings
Source: The Ivy Bake Shoppe Cookbook by Martha Wolf

Ruth's Chris Sweet Potatoes

Ingredients:
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)

Directions:
Prep Time: 0 mins
Total Time: 30 mins
1 Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2 Preheat oven to 350 degrees.
3 Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
4 Pour mixture into buttered baking dish.
5 Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6 Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Servings: 6-8

Brisket

Small ;trimmed brisket (make sure fat is all trimmed off) place(one sliced onion and and one lsliced lemon )in a turkey bag, place brisket on top;salt and pepper brisket. Mix 1cup apple juice ,1/2 cup brown sugar. Pour over brisket. Bake 250 for 4 hours. Cut in small portions and use on sandwiches, make chily ,etc.