Baked Potato Soup- Stef

This is for you Jessica!! PS I miss your FACE!

3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk
1 14oz can chicken broth
4 medium baking potatoes baked*
2 C grated cheddar cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream, divided
1/2 C chopped green onions, divided
1 package bacon cooked and crumbled, divided


Melt butter in pot over medium heat. Add garlic and saute for 30-60 seconds Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato into pot. Mash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Use remaining sour cream, onions, cheese, and bacon on top. I like to have this soup in a bread bowl, and it makes awesome leftovers. Its even better the second time around!

Perfect Bacon-Amy

1 pound bacon

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
2. Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.

Slow Cooked Pork Ribs -Emily

1 package thawed pork ribs
1 can cream of mushroom soup
1 package dry Italian dressing mix
1 package brown gravy mix

Put ribs in crock pot and season meat with garlic, onion, pepper and seasoned salt. Pour soup and mixes on top of ribs. Cook on high for 3 hours (great for Sunday). Serve excess gravy over rice or potatoes.

Italian Style Pork Chops-Amy

This recipe is a little bit messy but SOOOO good! I find it easier to get the cracker coating to stick if you kind of scoop the pork chop up, pressing it and some coating along the side of the bowl. I don't know if that made any sense, but you can press some coating onto the chop as well.

1 cup crushed saltine crackers
2/3 cup grated parmesan cheese
1 tsp italian-style seasoning
1/8 tsp garlic powder
1/3 cup butter, melted
2 pork chops

1) Preheat oven to 425 degrees.
2) In a medium bowl, combine crushed saltine crackers, parmesan cheese, italian-style seasoning and garlic powder. Mix together well.
3) Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides throughly. Place chops in a baking dish.
4) Bake for 30-40 minutes. Coating should be browned.