Keeping it Classy {Day 7}

 

I'm so glad I participated in Keeping it Classy {Modest Fashion Week} at Bramblewood Fashion!  It's been such fun!:)

 

 

Today, Bonnie joined me for the photoshoot:)  Normally she'd be running around off-leash, but I'm keeping her on leash because of her knee problem.  She was certainly happy to be outside!

 

 

Today was a stay at home day, so I didn't get dressed up at all...

 

~My Outfit~

Hat - denim - sewn by me and pattern designed by me.  I'm experimenting with designing a pattern for a newsboy style cap, and this was my first attempt.  Kind of a cross between a tam and a cap;)  Cute, but not quite what I want...back to the ol' drawing board!  I'll probably post pictures of the finished project at some point, so stay tuned:)

Sweater - purple/pink with green, blue and white design - Goodwill (Tiara brand)

Jumper - same denim jumper I wore on Day 3

Blouse - white peter pan collar - Walmart

Boots - umm, I don't remember what brand or where I got them...=)

Jacket (pictured below) - no idea where it came from, and it's actually my mom's.  We "steal" clothes from each other a lot;)

 

 

 

Happy Trails!

Potato Soup

I love potatoes.  I guess it's good that I live in Idaho, right?  After all, it says right there on the license plate "famous potatoes".

 

My family likes potatoes, too, which is why this is one of our absolutely favorite soups.

 

It's also super easy to make, especially if you have a crock-pot. 

Incidentally, I tried out the crock-pot for the first time today. 

 

I think I'm in love.

 

Right after lunch, I chopped up all of the ingredients, dumped them in the crock-pot, added the chicken broth (actually, I used vegetable bullion), seasoned it, and set it on high. 

By this evening, viola!  Beautiful soup.  Delicious soup.  And a happy family.  And a happy cook who sat around reading instead of having to make dinner;)

 

But don't take my word for it, try this soup out for yourself!

 

.....

 

~Potato Soup~

 

{serves 4}

 

Ingredients as follows...

8 slices of bacon

2 medium onions, diced

2 celery stalks, diced

3 large carrots, peeled and diced

4 large potatos, peeled and diced (I never peel them)

1/2 tsp. majoram (we never have any on hand, so I've never used it - turns out just fine:)

1/2 tsp. thyme

1/2 tsp. pepper

1 bay leaf (never have this either, so instead I add a sprinkle of sage)

49 ounces of chicken broth, vegetable bullion broth, or whatever kind of broth you want to use.

 

Instructions as follows...

In a large soup pan, fry bacon until crisp.  Remove and crumble.  Add onions, celery, and carrots to bacon fat.  Cook over medium heat until onions are translucent.  Pour off any remaining fat and discard.  Add potatoes, spices, broth and bacon.  Bring to a boil.  Reduce heat and simmer uncovered for 1 hour or until potatoes are very tender.

 

Note: For a thicker soup, remove 1-2 cups of the soup and place in blender.  Process until smooth and return mixture to soup pan.

 

If using a crock-pot...

Cook the carrots, onions and celery, then put it in the pot.  Add the potatoes, broth and spices.  Cook until the potatoes are tender.  I prefer to cook bacon in the microwave, instead of a frying pan, and I added it to the soup after the soup was done cooking.  Turned out great!

 

- Recipe from Mom's Updated Recipe Box: 250 Family Favorites Made Quick and Easy by Donna L. Weihofen, R.D.-

 

 

Happy cooking, y'all!

 

Cheesy Potato Pie

I don't pretend to be an excellent cook, but what I cook is edible...at least, I hope it is.  My family hasn't told me otherwise, so I assume that what I cook is edible and tastes good.

I love all-in-one meals - throw everything in one pan, or pot, cook until done, and serve.  I'm into simple, hearty, meals that are easy to make, and don't mess up the kitchen too much, but taste good, of course.  

Here's one of my favorite recipes....

~*Cheesy Potato Pie*~

Serves 4 - {I always double this recipe - apparently, we eat more than 4 average folks...plus leftovers are always good}

1 Tbs. butter

1 medium onion, finely chopped

3 large potatoes

1/2 tsp. salt

1/4 tsp. pepper

1 cup grated cheese {I usually use pepper jack, but the cook book recommends Swiss}

1 cup milk

2 eggs

1 tsp. mustard

1/4 tsp. salt

2 Tbs. chopped fresh parsley {we never have parsley, so I usually substitute spinach - tastes great!}

dash Tabasco sauce

Bacon or mushrooms would also be a nice addition to this delectable dish.

Preheat oven to 375 degrees.  Heavily butter a deep 9-inch pie pan.  In a small skillet, melt butter.  Add onions and cook over medium heat until translucent.  Remove from heat.  Peel and quarter potatoes.  Place potatoes in food processor in batches.  Process until finely grated.  {Oh, you beautiful food processor, how I love you!}  In a medium bowl, combine potatoes, onions, salt, and pepper.  Stir to mix.  Spoon into pie pan and press potatoes over bottom and sides of the pan to form a shell.  Sprinkle cheese over potatoes.  In a medium bowl, beat together milk, eggs, mustard, salt, parsley, and Tabasco.  Pour into shell.  Bake for 40 to 45 minutes or until set and golden brown.

Note: Potatoes have to be finely grated or they will not be completely tender when the pie is done.

Recipe from Mom's Updated Recipe Box: 250 Family Favorites Made Quick and Healthy by Donna L. Weihofen, R.D.

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