Cheesy potato and venison/pork sausage soup

Cheesy Potato and Venison/Pork sausage Soup

 

12 smaller potatoes(I used reds and golds)

       already baked or microwave and cut into small bite size pieces, most of the skins removed

2 lbs venison/pork sausage-cut into bite sized pieces

1 quart chicken

1 cup celery with tops diced

1/2 cup thin sliced baby carrots

1 onion diced

1/2 C butter

16 oz Velveeta Cheese

Salt/Pepper to taste

 

 

Saute onion, celery, carrots in butter. Add sausage pieces and 2/3 of the potatoes.Stir well. Add the broth. Let cook for about 25 minutes on medium heat.

Cut cheese into cubes and stir into soup. cover and cook on medium high, stirring in the cheese. 

 

After Cheese is melted and you are serving same day, add the remainder of the potatoes.

If serving the next day, add the rest of the potatoes prior to reheating.  

focaccia

ingredients

• 4 - 4 1/4
  cups all-purpose flour
• 1/2
  cup water 
• 1
  teaspoon active dry yeast
• 1
  cup warm water
• 2
  teaspoons salt
• 1
  tablespoon olive oil

Coarse salt

For the sponge, in a mixing bowl combine 1/2 cup of the flour, the 1/2 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge stand overnight at room temperature to ferment.

2.Gradually stir in the 1 cup warm water, the 2 teaspoons salt, and just enough of the remaining flour to make a dough that pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total) . Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).

3.Turn dough out onto a well-floured baking sheet. Place an extra large bowl upside down over the dough to cover; let rest 30 minutes. Meanwhile, preheat oven and a bread stone to 475 degree F. Shape dough on the baking sheet into a circle about 11 inches in diameter by pulling and pressing with your fingertips. (Dont stretch dough too roughly or the dough will deflate; you want to keep air bubbles intact.)

4.Dust your fingers with flour and press into dough to make 1/2-inch-deep indentations, spacing indentations about 2 inches apart. Brush dough with olive oil; sprinkle lightly with coarse salt. Carefully slide focaccia from floured baking sheet to the preheated bread stone.

5.Bake for 15 to 20 minutes or until golden, checking after 8 minutes and popping any large air bubbles with a sharp knife. Remove foccacia from bread stone with large spatulas. Cool on a wire rack about 15 minutes. Serve warm. Makes 12 servings.

Thank you BHG. It was a success.

Fresh Rosemary or Bottled is good sprinkled on top

Next time trying olives. or a tapenade on top!

Cinnamon rolls tried and true

Cinnamon Rolls, Cinnabon Style

1/2 cup warm water

2 pkg. active dry yeast

1 tablespoon granulated sugar

1 3 1/2 oz. pkg. instant vanilla pudding

2 cups milk

1/2 cup butter, melted

2 eggs, beaten

1 teaspoon salt

8 cups all-purpose flour

1/2 cup butter, melted

1+ cup sugar

1/4+ cup good quality cinnamon 

In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. 

In large bowl, make pudding mix according to package directions. Add butter, eggs, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth and elastic. 

Place in very large greased bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again (45 minutes). 

On a lightly floured surface, roll out to a 1/4 inch thick rectangle, 21 inches in its smaller dimension. Note: you may wish to divide the dough in halves and roll out two rectangles. You may have to partially roll it out, then cover it with a damp cloth and let it rest before finishing. Spread 1/2 cup melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving a 1-inch margin along one of the long edges. Roll up tightly, starting from a long side. Press together along the edge not covered with cinnamon sugar. 

Slice at ~1 1/4 inch intervals. Place on greased baking pan, ~2 inches apart. Cover and let rise until double again. 

Bake at 350°for 15-20 minutes. Remove as soon as they turn golden. Frost warm rolls with cream cheese frosting. 

Cream Cheese Frosting

1 8 oz. pkg. cream cheese, softened

1/2 cup butter, melted

1 teaspoon vanilla

3 cups powdered sugar

1 tablespoon milk 

Combine all ingredients, mix until smooth.