Tuesday, April 5, 2011

Potato Cheese Soup

Recipe from The Great Tasting Potatoes  Cookbook

2 lbs. new red potatoes, cut into 1/2 inch cubes
3/4 cup coarsely chopped carrots
1 medium onion coarsely chopped
3 cups chicken broth
1/2 t. salt
1 cup of half and half
1/4 t. black pepper
2 cups of shredded cheddar cheese

1.  Layer potatoes, carrots, onion, broth and salt in slow cooker.  Cover;
cook on low for 6 to 7 hours or high for 3 to 3 1/2 hours or until veggies are tender.
2. Stir in half and half and pepper.  Cover;  cook on high for 15 minutes.
Turn off heat. Let stand, uncovered, approx. 5 minutes.  Stir in cheese until melted.

My Spring Bloomers :)

Sunday, April 3, 2011

Potato Pierogis

Too much work for a Potato Ravioli....never again :) Buy them frozen at the grocery store :)

Hospice Quilt

Just One Star Soldier and Marine Quilt Project

Whipped up these two blocks for the Just One Star quilt project.   Here's the link for the project if you are interested.  


Progress on Natalie's Sweater