Leah’s Artichoke Dip

I am having so much fun sharing recipes with you all each week.

Leah's Artichoke Dip

This week’s recipe is really unique. It’s not something that “sounds” good to me. I’m not really a fan of artichokes or anything, but it is amazingly good.

My friend, Leah, has fixed it a few times for our home group and the bowl is always empty when it’s time to go. (The sure sign of yummy goodness!) AND she says that it’s really easy to fix. (I just love it when people say that.)

Here goes:

1 cup mayo
1 cup grated Parmesan cheese
1 4 oz. jar green chillies
1 can artichoke hearts diced

Mix & bake at 350 until brown.

Serve warm with Melba Toast or flavored crackers. Leah brought Italian Herb Flatbread Crisps with her and I thought they were especially delightful with the Artichoke Dip. This is a great appetizer for fellowships or family gatherings.


Potato Soup ala Lisa

Lisa's Yummy Potato Soup!

I absolutely LOVE O’Charley’s Loaded Potato Soup so I was really happy when a friend shared the official O’Charley’s recipe with me. For some reason though, it just wasn’t the same. Then my friend, Lisa, stepped in and shared her potato soup recipe. It is REALLY simple and has become our absolute favorite. We make it using the canned soups, but she also shared a Fat Free White Sauce recipe that she uses so I’ve included that here for you as well. Enjoy!

Potato Soup Recipe by Lisa Embry
7 or 8 cups of potatoes peeled & chopped
1 10 3/4 oz can Cream of Chicken soup
1 10 3/4 oz can Cream of Celery soup
1 onion
salt & pepper to taste

In a large pan combine potatoes, onion, and add enough water to cover, cook until tender. Stir in seasoning & soups until well blended.

Top with any of the following:
Shredded Cheese
Bacon bits
Sour cream

Note: I add Velveeta or similar type cheese as much as you want. Also can add milk and/or water to stretch a little more.

Instead of Cream of Chicken Soup, you can use Fat Free White Sauce.(Recipe below)

Fat Free White Sauce
Credit to 30 Day Gourmet Freezer Cooking Manual

1 cup flour, (1/2 whole wheat is fine)
6 cups skim milk, warmed (I mixed powdered milk)

Chicken or Beef flavoring:
2 Tablespoons of bouillon granules OR
6 Bouillon cubes OR
1/4 Cup of Broth powder

Makes 6 cups.
Note: 1-1/2 Cup of White Sauce = 1 small can(10 3/4 oz) of soup

Optional: For more flavor and vitamins, add any of these finely minced vegetables: sauteed or steamed onion, celery, mushrooms, broccoli.

Optional: For a cheese sauce, just add shredded cheddar, swiss or grated parmesan cheese in desired amounts while sauce is still hot. Stir until melted.

In a saucepan, warm 2/3 of the total amount of skim milk. Place all of the flour and broth flavoring in a mixing bowl and gradually stir in the remaining 1/3 of the milk. When the milk/flour mixture is no longer lumpy, add it to the warm milk in the saucepan. Sitting constantly over medium heat, bring the sauce to a gentle boil. Allow the sauce to boil one minute while continuing to stir. Remove saucepan from heat. Add any of the vegetable options.

The BEST Chicken & Dressing

Kim & Zoe in the kitchen ~photo by

My friend, Kim, is a great cook and she makes THE BEST chicken & dressing. I know that it was extra good because the chicken and chicken broth came from our own farm-raised chickens, but I just thought I’d share the recipe in case any of you want to give it a try.

Chicken & Dressing Casserole

1/2 to 1 whole cooked chicken, deboned and picked into bite-size pieces
1 or 2 boxes Stove Top type or other dry stuffing mix
1 can cream of celery soup
chicken broth (from cooking the chicken)

Cook the chicken in boiling water just as you would to make stock/broth. Takes 2-3 hours depending on if you thawed the chicken first or not. Mix the desired quantity of chicken meat with the dry stuffing mix, cream of celery soup, and enough chicken broth to just moisten everything (but not too wet).

Bake @ 350 for around 45 minutes, or until heated through. You could probably do this in the crockpot too if you had the chicken cooked ahead of time.

Fried Snowflake

I just got this yummy recipe from my support group’s newsletter and can’t wait to try it!

Fried Snowflakes

8 flour tortillas
Powdered sugar or cinnamon sugar

Fold tortilla into quarters. Cut pieces out of tortilla (as you would with a paper snowflake). Spray a frying pan with a non stick spray. Spread butter evenly on each side of tortilla. Fry tortilla in a frying pan until lightly brown. Sprinkle both sides of the tortillas with powdered sugar or cinnamon sugar. The snowflakes will taste very similar to a funnel cake. Yum !!!!

Tony’s Taco Soup

This soup is one of our Fall/Winter favorites and is always a hit with our friends!

Taco Soup

Combine 1 can of each:
whole kernel corn
chili beans
pinto beans
black beans
rotel tomatoes
tomato sauce

Add: 2 small cans of mexican corn
1 pkg of dry ranch seasoning
1 pkg of taco seasoning
2 cups of water

Then bring to a boil or put in crockpot to cook.

*If you like, you can add 1 – 2 lbs of ground beef.

Serve with nacho chips and top with mexican cheese.