Loaded Baked Potato Soup

Loaded Baked Potato Soup

2c. chicken broth

3 medium potatoes (red potatoes are good in it too)

1/2 c. chopped celery

1/4 c. sliced carrots

2 tsp. white vinegar

1/2 tsp. salt

1 1/2 c. milk (I didn't have enough milk when I made it so I used a combo of evaporated milk and regular milk, it turned out super yummy)

2 Tbsp. flour

1/2 c. shredded cheddar cheese

6 strips cooked bacon, crumbled

1. Bring the first 7 ingredients to a boil in a saucepan over medium-high heat

2. Cover and simmer for 20 minutes, stirring occasionally

3. Whisk flour into milk then add into saucepan.  Stir in cheese and bacon.

4. Simmer, uncovered, 5-8 minutes or until thick.

Basic Pizza Dough (Food Nanny)

Makes one 16-inch or two 12-inch pizza crusts.

1 TB active dry yeast
1 C warm water
2 TB olive oil
1 TB honey
1/4 tsp salt
3-4 C all purpose flour

1. Mix the yeast and water in a small bowl, and let stand until foamy, 5 to 10 minutes.

2. Mix the oil, honey, salt, and yeast mixture in a large mixing bowl. Add 1 cup of flour at a time, mixing well after each addition.

If the dough seems too wet, mix in more flour, 1/4 cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more flour, 1/4 cup at a time until the dough is moderately stiff adn somewhat firm to the touch, about 6 minutes.

3. Lightly grease pizza pans. With a rolling pin, roll out the dough on a floured surface. Gently stretch the dough to fill the pan.

4. Let the dough rise (it will not rise very much) while you make sauce and continue with the pizza recipe of your choice.

5. Bake 425 degrees for 10-15 minutes