baked potato soup. {winner!!}

photo credit

Baked Potato Soup from Brittany:

6 to 8 slices bacon, fried crisp
1 cup diced yellow onions
1/3 cup flour
6 cups hot chicken broth
4 cups diced, peeled baked potatoes (6 potatoes)
2 cups heavy cream
1/4 cup chopped parsley (or 1-2 T dried parsley)
1 tsp granulated garlic
1 1/2 tsp dried basil
1 1/2 tsp salt
1 tsp black pepper
1 cup grated cheddar cheese
1/4 cup diced green onions

Chop bacon; reserve. Cook onions 3 Tbsp melted butter over medium-high heat until transparent, about 3 minutes. Add flour stirring to prevent lumps: cook for 3-5 minutes, until mixture just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, and pepper. Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions; heat until cheese melts smoothly. Garnish each serving as desired.

Additional chopped bacon, grated cheese and chopped parsley for garnish (optional).

cheesy garlic zucchini bread. {winner!}

photo credit

Cheesy Garlic Zucchini Bread from Amanda:

serves 6-8

3 cups grated zucchini or summer squash

2 tsp salt

1 1/2 cups unbleached all-purpose flour, or whole wheat flour (a gf flour blend would probably work too)

1 T baking powder

1 medium onion, diced (I used green onions)

2 cups grated cheddar cheese

1 T garlic powder

1 tsp black pepper

1/2 cup butter, melted

3 large eggs, beaten, preferably at room temp

Combine the zucchini and salt in a colander and toss to mix. Set aside to drain for 30 minutes. Squeeze out the excess water. Preheat the oven to 350 F. Grease a 7x11 inch baking dish with butter or lard. Stir together the flour and baking powder in a medium bowl. Add the onion, zucchini, cheese, garlic powder and pepper. Mix well with a fork, breaking up any clumps of zucchini. Whisk together eggs and butter in a small bowl. Pour into the zucchini mixture and mix well. Spread evenly in the baking dish. Bake for about 35 minutes, until golden and the entire pan cooked through, so don't be afraid to give it some extra time if needed. The batter is very thick and moist. Let cool on a wire rack for 5 minutes. Cut into squares and serve warm or at room temperature. Store leftovers in the refrigerator.