Tuesday, November 23, 2010

Hot Buttered Rum Mix

I tried it this afternoon (without the rum) and it was yummy.  Todd thought it was a little to "spicy" for him ... whatever!

1 c butter, softened
2 c confectioners' sugar
1 c plus 2 Tbsp packed brown sugar
2 c vanilla ice cream, softened
1 1/2 tsp ground cinnamon (you could add less if you wanted)
1/2 tsp ground nutmeg
1 tsp rum extract (I used vanilla since I didn't have any rum extract lying around!)

In a large bowl, cream butter and sugars until light and fluffy.  Add the ice cream, cinnamon, nutmeg and extract.  Transfer to a freezer container; freeze overnight.  The mix may be frozen for up to 2 months.

To prepare hot drink.  Dissolve 2-4 tablespoons of rum mix in boiling water (recipe calls for 3/4 c - but I just filled the cup up), stir well.  Add rum if desired.

Thursday, November 18, 2010

Creamy Bacon-Potato Soup

So here is the recipe that I use:

6-7 bacon slices (1/2 package of "cheap" bacon), crisply cooked and crumbled, drippings reserved.
1 onion, chopped
1 tsp garlic, minced
1/2 tsp dried oregano, crumbled
salt and pepper to taste
6-8 potatoes (depending on size), peeled and cubed
2 (14 1/2 oz) cans or 1 box chicken broth
2 Tbsp all-purpose flour
3 c milk, divided
2 c Tillamook medium cheddar cheese, grated (I use the pre-packaged ones you can get on sale at Fred Meyers 10 for $10- they work great out of the freezer in a recipe like this)

In saucepan, place one tablespoon bacon drippings, onion, garlic and oregano.  Saute until onions are translucent.  Season with salt and pepper, add potatoes and chicken broth.  Cover and simmer until potatoes are tender, about 35 minutes, then mash with potato masher; don't drain.  Blend flour with 1/4 cup milk, stir into potato mixture.  Stir in remaining milk and cheese until smooth.  Add bacon and heat through until soup is thick.  Ladle soup into bowls, add a salad and garlic bread ... and dinner is done!