Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Potato and Ham Soup and Reese’s PB Cheesecake Bites

on 11/05/2011

Look out!  i am a woman on a mission.  Not once but TWICE yesterday my three scoffed–pshawed–Holy Cow! ed my bookmarks.  Okay, i will admit that when it comes to things i see and bookmark on the interwebs, i’m a hoarder.  My Recipes and DIY (crafts, etc.) bookmarks are out of control, but shame on them for pooh-poohing me for it.  At least i keep my mess confined to a computer.  (Mmm hmm!  You got that right!  You tell ’em, honey.)  So…because of the snorts and raised eyebrows, i have decided to do one of two things.  I have to either try the recipe (if i have tried it and it’s a keeper, it can stay) or i have to delete it if it’s something that i really am not THAT interested in.

Tonight they got recipe number one: Potato and Ham Soup.  We have an absolutely wonderful Loaded Baked Potato Soup recipe that, of course, i got from Mama and have been using for years and you just can’t beat it.  This one is a little different and probably a little healthier.  However,…everyone but me ended up putting sour cream and shredded cheese on their soup anyway because it’s potato soup and you HAVE to have that on potato soup. ;0)  i liked it just as it was.  Very thick and creamy and the flavors were a nice combination.

Now the dessert was not in my recipes-to-try bunch.  It was just a wild hair.  Had the won ton wrappers and bought the Reese’s on sale (Halloween leftovers) and it was just a matter of putting together.  I will say, though, that they probably would have been better with less PB cup.  i know–sacrilegious, isn’t it?  They overpowered the cheesecake part, you see.  If you have those new little tiny guys they’ve come up with, that would probably be just right or instead of halving the regular Reese’s cup like i did, use a third or a quarter instead.  They still got the thumbs up.

Got tomorrow’s recipe-to-try in the crock pot now.  Will let ya know how it goes!

Soup in the soup bowls from the first "every day dishes" i remember from childhood

Potato and Ham Soup

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste (didn’t add any)

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

n a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.  (Add more milk if soup gets too thick.)

Reese’s Peanut Buttercup Cheesecake Bites

16 won ton wrappers

16 Reese’s Mini Reese’s Peanut Butter cups or 1/4 or 1/3 of a regular Reese’s cup

1/4 cup cream cheese, softened

1/4 cup confectioner’s sugar

In a bowl, beat cream cheese until creamy.  Add confectioner’s sugar and beat until thoroughly mixed.

Place one won ton wrapper on a board or plate.  Spoon 1 tablespoon of cream cheese filling in center of wrapper and place Reese’s cup on top.  Fold opposite corners across the middle, using a little water on finger as the glue to hold them together, forming a pillow or square.

Spray a cookie sheet with cooking oil spray.  Place wrappers, fold side down, on sheet and spray with oil.

Bake at 425 degrees for 10–15  minutes.


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