Monday, December 19, 2011

Best Potato Soup

My first recipe to try from Pinterest and I.AM.IMPRESSED!  I have always loved potato soup and have tried to make it with fresh potatoes but this MUST try!  This is my new favorite potato soup recipe.  The addition of the Neufchatel cheese at the end makes it so creamy and taste really fattening.  Enjoy!


1 30 oz. bag of frozen shredded hashbrowns
3 14oz. cans of chicken broth
1 can cream of chicken soup
1/2 cup onion chopped
1/4 tsp. ground pepper
1 pkg. Neufchatel cheese (low fat cream cheese...use Philadelphia.  It melts best.)

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!

Rotel Squares

Sausage, ground beef, cream cheese and rotel tomatoes tucked in between crescent rolls?  Yes please.  I made this for my Sunday School Christmas party and it was a big hit.  My favorite thing about this recipe is that it doesn't have to be served piping hot.  It is still good room temperature when it has had a chance to "set up" a bit.

1 lb. Jimmy Dean Hot Sausage
1/2 lb. ground beef
Salt and Pepper, to taste
1 8-oz package cream cheese
1 10-oz. can Rotel tomatoes
2 8-count packages crescent rolls

Preheat oven to 350 degrees.  Brown sausage and meat together.  Season with salt and pepper.  Drain and put back in pan and turn heat to low.  Add cream cheese and tomatoes and melt to combine with meat.  Spray a 9x13 inch baking dish with cooking spray.  Spread one can of rolls in bottom of dish.  Add meat and cheese mixture.  Spread second can of rolls on top of mixture.  Bake about 25-30 minutes, or until rolls are brown.

This is a good, hearty appetizer to bring to a party.