Compiled Recipe – Creamy Potato Soup

Creamy Potato Soup

* 6 cups russet potatoes (peeled and diced, about 5 medium potatoes. Dice into small cubes about ¾ inch)
* 1 ½ cup yellow onion (chopped, 1 medium)
* 1 ¼ cup carrots (peeled and diced, 3 medium)
* 1 cup diced celery (2 stalks)
* 29 ounces low sodium chicken broth
* salt
* freshly ground black pepper
* 1/3 cup butter
* 1/3 cup flour (all purpose)
* 2 ½ cups milk
* ½ cup sour cream
* crumbled bacon
* shredded cheddar cheese
* green onions

1) Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot and season with salt and pepper to taste.

2) Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft when pierced with a fork.

3) Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken.

4) Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well. 

5) Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have leftovers you can thin with a little water or milk).

* Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.


Compiled Recipe – Tall And Creamy New York Cheesecake

Tall And Creamy New York Cheesecake

* 32 ounces cream cheese (room temperature)
* 5 large eggs (room temperature)
* 2 cups sour cream
* 8 tbsp butter (room temperature)
* 1 ½ cup sugar
* 2 tbsp cornstarch
* 2 vanilla beans (can substitute 1 ½ tsp pure vanilla extract)
* 1 tsp fresh lemon juice

1) Tightly wrap 2 layers of aluminum foil around the outside of a 10-inch springform pan covering bottom and sides.

2) Generously coat inside of pan with butter.

3) Preheat oven to 300º F.

4) Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.

5) Add eggs one at a time until blended.

6) Add sour cream and mix until smooth.

7) Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.

9) Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)

10) Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in a regular oven maybe longer.

11) Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.

12) Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.

13) Serve plain or with berries and whipped cream or even caramel sauce.


Compiled Recipe – Loaded Mashed Potato Bake

Loaded Mashed Potato Bake

* non-stick cooking spray
* ¼ cup crushed cheese crackers (coarsely)
* 1 tbsp. unsalted butter
* 2 cups mashed potatoes (left over or fresh)
* 1/3 cup sour cream
* ¼ tsp. garlic powder
* ¼ tsp. ground black pepper
* 4 ounces shredded sharp cheddar cheese
* 4 slices cooked bacon (crumbled)
* 1 green onion (thinly sliced)
* ¼ cup red onion (finely chopped)
* 1 tbsp. fresh parsley (chopped)

1) Preheat oven to 350 degrees F.Spray small casserole dish with nonstick spray. In small bowl, combine crackers and butter.

2) If usingleftover potatoes, heat them in microwave 1 minute to soften. Add sour cream, garlic powder and pepper; stir until well combined. Reserve 2 tablespoons each cheese and bacon. Add onions, parsley and remaining cheese and bacon to potatoes; stir until well combined.

3) Transfer mixture to prepared casserole dish and sprinkle with cracker mixture and reserved bacon and cheese. Bake 25 minutes or until heated through.


Compiled Recipe – Million Dollar Spaghetti Casserole

Million Dollar Spaghetti Casserole

* 3 cups noodles (cooked spaghetti)
* 28 ounces spaghetti sauce
* 8 ounces cream cheese
* ¼ cup sour cream
* 1 cup cottage cheese
* ¾ cup shredded cheddar cheese

1) Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish.

2) In a mixing bowl, combine cream cheese, sour cream and cottage cheese. Beat until smooth.

3) Layer bottom of baking dish with 1/2 with cooked spaghetti noodles. Spoon cheese mixture over noodles. Then, add a layer with 1/2 of spaghetti sauce. Repeat layers.

4) Top off final layer with cheddar cheese.

5) Bake uncovered for 30 minutes or cheese is melted and bubbly.

* This pasta recipe is a cheesy, gooey and hearty. Turn up your pasta with this amazing casserole.

* Start up this recipe with a cooked spaghetti. A whole wheat spaghetti will work too.

* Make sure that your cream cheese is softened before beating it together with the cottage cheese and sour cream mixture. You may also use low fat cream cheese and cottage cheese for this recipe.

*Yields 8 servings. You may also serve smaller portions for more people.


Compiled Recipe – Beef Stroganoff Soup

Beef Stroganoff Soup

* 2 pounds stew meat
* 2 Lipton onion soup mix (packets)
* 64 ounces beef broth
* 4 tbsp. Worcestershire sauce
* 16 ounces sliced mushrooms
* 2 cups egg noodles
* 2 cups sour cream

* Spray slow cooker with vegetable spray. Place meat on the bottom. Add soup mix, beef broth and Worcestershire Sauce, and mushrooms and cook for 6 hours on low. Five to Ten minutes before serving add noodles and cover again. Stir in sour cream and half and half and serve.

* Beef Stroganoff Soup has a fabulous spin on a classic recipe, packed with flavor and absolutely delicious. It is best served on a cold weather.



Compiled Recipe – Melt In Your Mouth Caesar Chicken

Melt In Your Mouth Caesar Chicken

* 4 boneless skinless chicken breasts
* 1 cup Caesar salad dressing (creamy)
* ½ cup sour cream
* 1 ½ cup grated parmesan cheese

1) Heat oven to 375F and spray the inside of an 8″ x 11″ baking dish with cooking spray.

2) If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1″ thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.

3) Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breast then sprinkle grated Parmesan cheese on top.

4) Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.

5) Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 160F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.

6) If desired, garnish with chopped parsley.




Compiled Recipe – Low-Carb Twice Baked Cauliflower

Low-Carb Twice Baked Cauliflower

* 1 head cauliflower
* 4 oz. cream cheese (cut into cubes)
* ½ cup sour cream
* ¼ cup green onions (minced)
* ¼ cup grated parmesan cheese (fresh)
* 6 slices bacon (or more , cooked until very crisp, fat blotted with paper towel and then crumbled)
* 1 cup sharp cheddar cheese (grated)

1) Preheat oven to 350F/180C. Spray a glass casserole dish with olive oil or non-stick spray. Cut out stem and core from cauliflower, and cut into small pieces. Cook in a large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks.

2) While cauliflower is cooking, cook the bacon and crumble, slice green onions, cube the cream cheese, measure sour cream, and measure Parmesan. Mix cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon into the drained cauliflower.

3) Spread evenly in a 1.5 Quart Glass Casserole Dish. Sprinkle with cheddar cheese and reserved bacon. Bake 20-25 minutes covered, or until hot and bubbly. Remove the lid and bake about 10 minutes more, or until the cheese is slightly browned. Serve hot.






Compiled Recipe – Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)

Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)


* 1 head cauliflower
* 2 tbsp. heavy cream
* 1 tbsp. butter
* ¼ cup sharp cheddar cheese
* 1 tbsp. chipotles in adobo sauce (or more chopped, canned)
* ¼ tsp. garlic powder
* salt
* pepper

* ½ cup salsa verde
* ½ cup sour cream
* ½ cup tomatoes (chopped raw)
* ¼ cup pickled jalapenos (chopped, optional)
* 1 cup sharp cheddar cheese



* Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave-safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six-eight minute on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, chipotles, and garlic powder. Puree until smooth. Season with salt and pepper to taste.

1) Spread the puree in an 8 x 8 casserole dish. Spread on the sour cream, then the salsa verde. Sprinkle the chopped tomatoes and jalapenos on top. Cover with the shredded cheese.

2) Bake in the oven for 30 – 40 minutes at 375 degrees (F), or until the cheese is golden brown and bubbling. Cool for 5 minutes before serving.




Compiled Recipe – Bistro Breakfast

Bistro Breakfast

* 8 ounces mushrooms (stem and pieces, divided)
* ¾ cup sour cream (divided)
* 6 strips bacon (cooked and sliced, divided)
* ¾ cup Swiss cheese (grated, divided)
* 6 eggs (divided)
* salt
* pepper
* paprika

1) Preheat oven to 350°F. Spray the 3 ramekins with non-stick cooking spray. Drain the can of mushrooms and squeeze out any extra water in them. Divide amongst the 3 containers.

2) Next, layer each ramekin with ¼ cup sour cream, 2 strips of diced bacon, and then ¼ cup Swiss cheese.

3) Top each with 2 eggs and sprinkle with salt, pepper and paprika to taste.

4) Bake for 20-25 minutes until eggs are done on top.






Compiled Recipe – Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchilada

* 5 ounces cream cheese (room temperature, use reduced fat)
* ¼  cup sour cream
* 10 ounces enchilada sauce
* ¾ cup shredded cheddar cheese (divided)
* ¾ cup shredded Monterey Jack cheese (divided)
* ½  cup cotija cheese (shredded, or more of the above cheeses)
* 2 cups chicken (cooked, shredded; use a rotisserie chicken)
* 1 cup frozen corn kernels  (thawed, or canned,  but drain it first)
* 4 ounces diced green chilies
* ½ tsp. chili powder
* ¼ tsp. cumin
* salt
* pepper
* 4 scallions (thinly sliced)
* 8 flour tortillas (8-inch, use whole wheat)

1) Preheat oven to 325 degrees. Spray a 9×13 dish with cooking spray.

2) In a large bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup each of cheddar and Monterey Jack cheese.

3) In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chilies and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

4) Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.

5) Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheeses. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.