baked potato soup. {winner!!}

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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).

parker house rolls.

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Parker House Rolls from Holly:
via bobby flay/foodnetwork

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 tsp salt
6 cups all-purpose flour

Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on parchment-lined baking sheet. Cover again and let rise until doubled, about 30-40 minutes.

Preheat the oven to 350 degrees F.

Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

almond, craisin salad.

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Almond, Craisin Salad from Alisa:

1 head red leaf lettuce

1 head green leaf lettuce

1 pkg dried cranberries

1 package feta cheese, crumbled

candied almonds (see below)

Dressing:

1/2 cup red wine vinegar

1 cup sugar

1 tsp salt

1 tsp dry mustard

1 tsp poppy seed

1/4 cup red onion, finely chopped

1/2 cup vegetable oil

Mix together. Better if you can do this (the dressing) one day beforehand.

Candied Almonds:

Melt in pan over medium-low heat:

1 T butter

3/4 cup sugar

Stir and heat until mixture crystalized (becomes liquid). Continue to stir for approximately 1 minute. Mixture starts to turn a darker brown. Stir in 1 1/3 cups slivered almonds. Spread on cookie sheet (sprayed with Pam) to cool and harden. Break into small pieces.

israeli couscous with apples cranberries and herbs.

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Israeli Couscous with Apples, Cranberries and Herbs from Sarah:

Couscous:

2 T olive oil

2 cups Israeli couscous (or barley or orzo)

4 cups chicken broth (low sodium)

1/4 cup chopped fresh flat-leaf parsley

1 1/2 T chopped fresh rosemary leaves

1 tsp fresh thyme leaves

1 medium green apple, diced

1 cup dried cranberries

1/2 cup slivered almonds, toasted (or pine nuts)

Vinaigrette:

1/4 cup apple cider vinegar

3 T maple syrup

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 cup olive oil

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to 12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. pour the vinaigrette over the couscous and toss to coat evenly.

*To toast the almonds, preheat the oven to 350 F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

spinach salad.

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Spinach Salad from Holly:

Salad

1/2 package spinach

1/2 head of lettuce

1 cup sliced mushrooms

1/2 purple onion, sliced

3/4 lb bacon, browned, crisp and crumbled

3/4 cup grated cheese

Salad Dressing: (I double this recipe)

1/3 cup apple cider vinegar

1/2 tsp salt

1/2 tsp worcestershire sauce

1/3 cup ketchup

garlic salt

1/2 tsp mustard

1/2 cup sugar

1 tsp soy sauce

juice from 1/2 lemon

Assemble Salad. Mix dressing ingredients and dress salad just before serving.

chicken cashew pasta salad.

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Chicken Cashew Pasta Salad from Kathi:

1 box big shell pasta
1 can chicken
1 can pineapple chunks
1 apple
green onion
grapes
celery
cashews
Coleslaw dressing (1 bottle)

Boil pasta, cut remaining ingredients into bite sized pieces. Drain pasta, cool. Add rest of ingredients and toss with dressing.

cheesy garlic zucchini bread. {winner!}

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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.