Saturday, December 28, 2013

Favorite Coffee Cake


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I hope everyone had a nice Christmas.  I had a terrific holiday!!  This year we went to the Columbus Zoo to see the Wildlights.  These were the best Christmas lights I have ever seen.

I made this coffee cake for breakfast this week since Billy and Cally are home.  Cally said it is the best Coffee Cake she has ever had.  This is my favorite Coffee Cake.  It is real similar to the Bisquick Coffee Cake.  I used salted butter in mine and when it was done you could definitely taste a sweet salty butter taste to it.

Favorite Coffee Cake

1 1/2 C flour
3/4 C sugar
3/4 t salt
2 1/2 t baking powder
1/4 C soft shortening ( I used butter )
3/4 C milk
1 egg

streusel filling and topping
1/2 C brown sugar
2 t cinnamon
1/2 C finely chopped pecans
2 T butter, melted

Heat oven to 350 degrees.  In a large bowl blend all the cake ingredients.  set aside.

Mix the streusel filling ingredients together.  set aside.

Pour half of the cake mixture into a greased 9 inch pan.  Sprinkle half of the streusel on top of the cake mixture.  Repeat with the rest of the cake mixture and then end with the rest of the streusel mixture.

Bake 25-30 minutes or until wooden pick inserted in center comes out clean.

Sunday, December 22, 2013

Thumb Print Cookies


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I have been busy on my vacation.  I have made some of my cookies, got my shopping done and everything is wrapped.  I am a happy Momma this week.  Billy and Cally are both home for the Holidays. Tonight we are going to go see the lights at the Columbus Zoo and out to eat.  I will take pictures and post some later of the Zoo lights.

Here is a sample of some of my Christmas Goodies.  I made these for a high school class mate of mine and his family.

These Cookies are one of Bill's favorite.  This recipe comes from my childhood. It is one my mom always made.  You can fill them with whatever filling you would like.  I take the easy route and just fill them with ready made can icing.

Thumb Print Cookies

1/4 Cup shortening  (I use crisco)
1/4 Cup butter
1 egg yolk (reserve the egg white for dipping)
1/2 teaspoon vanilla
1 Cup flour
1/4 teaspoon salt
1/4 Cup brown sugar

Cream crisco, butter and sugar.  Add egg yolk and vanilla, mix well.  Add flour and salt.

Roll into 1 inch balls, dip the cookie balls into the egg whites before placing on cookie sheets ( I use cookies sheets covered with parchment paper)

Bake for 5 minutes at 350 degrees, take out of oven and press down the center of the cookies with a 1/2 t measuring spoon.  Return to the oven for 5 minutes

Cool and fill with your favorite topping.  Makes about 2 dozen
Monday, December 16, 2013

Pecan Snickerdoodle Bars


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I am hoping to get back on track and start posting more recipes.  I have been really busy trying to get Christmas shopping, cook book writing, and decorating done.  I am on vacation this week so I am hoping to get my Christmas goodies done.

These Pecan Snickerdoodle bars are so addicting.  You start eating them and can not quit.  I made them with some of the pecans I bought while driving through Georgia last month.  These are the best pecans I have ever tasted.  It really does make a difference in buying them at the Pecan farm vs buying them in the store.

Pecan Snickerdoodle Bars

1/2 Cup butter
1 Cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon Butter Pecan Lorann flavor fountain
1 1/2 Cup flour
1/2 teaspoon soda
2 Tablespoon sugar
1 teaspoon cinnamon
1/2 Cup chopped pecans

In a large mixer bowl beat butter and sugar until fluffy.  Add egg and vanilla and continue to beat until combined.  Add flour and baking soda and combine.

Spread batter into a 8 X 11 1/2 inch pan ( I used a half of a sheet cake pan 13 X 9.625 so mine are a little thin) 

Sprinkle chopped pecans over dough and then gently press them into the dough

Combine 2 T sugar with cinnamon and sprinkle over dough

Bake for 20-25 minutes at 350 degrees or until wooden pick inserted comes out clean
Tuesday, November 26, 2013

Pecan Sugar Cookie


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So far this Thanksgiving week Cally and I are having a good time together.  Last night we drove to Cincinnati and attend Pioneer Woman's book signing for her new Holiday book.  She was exactly what I expected, very sweet and just like she is on her cooking show.

Today I worked on a Pecan Sugar Cookie.  While Bill and I were in Georgia last week we stopped at a Nut Store.  We bought a cookie named Pecan Snickerdoodles.  They were amazing.  I am not sure why they were called Snickerdoodles because they did not have any cinnamon in them,  To me they seemed like a sugar cookie.

I started with a sugar cookie and then added butter pecan flavoring, pecans and spiced pumpkin coffee creamer.  If you do not have any creamer on hand you could always just use milk in your cookies.

These cookies are better than the ones I bought in Georgia at the nut store.  I like mine better because they are crunchy on the outside but they are soft and chewy on the inside.  They have a good buttery pecan flavor.  I will definitely be making these Sugar Pecan Cookies this year for Christmas.

Pecan Sugar Cookies
by  Nina

1 1/4 C white sugar
1 C salted butter
3 egg yolks
2 t vanilla
1 t Butter Pecan Lorann Flavor Fountain
2 1/2 C flour
1 t baking soda
1/2 t cream of tarter
1/4 t salt
2 T pumpkin spice coffee creamer (or milk)
1 C chopped pecans
additional sugar to dip cookies in before baking

Preheat oven to 350 degrees.  Cream together the sugar and butter until creamy.  Mix in egg yolks one at a time and then add vanilla and butter pecan flavoring.  Add flour, baking soda, cream of tarter and salt and mix until somewhat combined.  Add the pumpkin spice coffee creamer and mix until the dough comes together.  Stir in the pecans.  Form dough into balls.  Dip them in sugar and place on a cookie sheet covered with parchment paper.  Bake for 5 minutes and then remove from oven.  Flatten cookies with the bottom of a glass that has been dipped in sugar.  Return the cookies to the oven and bake for another 7 minutes. Allow cookies to rest on cookie sheets for a few minutes and then move them to cooling racks to finish cooling.

Wednesday, November 20, 2013

Scalloped Corn


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This past weekend until yesterday has been one wild time.  We first started off on Saturday morning driving my in laws car to Florida for them.  They stay in Florida for the winter and this year they decided to fly down and we drove their car down and flew home.  It was a nice trip.  We drove 8 hours on Saturday and stayed with our cousins in Atlanta.  We had a family dinner with cousins and our Aunt Saturday.  It was nice to catch up and get to see everyone!  I especially liked the visit we had with our Cousin Carla's kids.  They are growing up so fast and it was nice to hear what was going on in their lives.

On Sunday morning we headed out to Florida.  We had an 8 hour trip ahead of us that day.  We arrived in Punta Gorda at 4:00pm.  After visiting for a bit we went to dinner over at Fisherman's Village.  Fisherman's Village is on Charlotte Harbor.  It has waterfront restaurants and boutiques.  We ate at the Village Fish Market.  I had bay scallops and they sure were good.  I love fresh seafood!  We were only in Florida a few days.  On Monday Bill and I visited Gasparilla Island to go to the beach.  One of my favorite places on earth is the beach.  I love to pick up shells and listen to the water come up on the beach.  On Tuesday it was time to go as Bill and I had to be back for work on Wednesday.  We boarded our plane to head back to Ohio around 12:30 pm and was to be back in Columbus at 2:57 pm.  About 30 minutes from landing in Columbus the captain comes on the speaker and announces we are having engine trouble and have been instructed to land in Atlanta.  So needless to say I was uneasy about the whole situation.  My dad was waiting in Columbus to get us.  Cally and my mother in law had been tracking our plane so everyone was getting concerned when the status of our flight changed while in air.  Cally notice we were now arriving 2 hours later then we were suppose to and Bill's mom noticed that status changed to collapsed.  We had everyone a little worried until we landed in Atlanta to make phone calls.  So much for a direct flight as we had to get off our plane and get on another plane in Atlanta.  I am just thankful that we landed and got on another plane!! 

Now on to the Scalloped Corn.  Scalloped Corn is one of my favorite side dishes.  We eat it all year round and not just Thanksgiving and Christmas.  I love that this recipe uses club crackers on top of the corn.  After crushing the crackers I lay pad of butter on top before putting it in the oven.  Oh the buttery club crackers are delicious on top of this corn.

Scalloped Corn

1  17 ounce can sweet corn
1  17 ounce can creamed corn
2 eggs
3 Tablespoons sugar
1 Cup half and half (can use milk)
2 Tablespoons corn starch
2 Tablespoons flour
sleeve club crackers
butter (I used 6 T)

Beat the eggs, add the corn and sugar.  Mix the flour and corn starch into the half and half and add to the corn mixture.  Pour into a greased casserole.  Top with crushed club crackers and chunks of butter.  Bake at 350 degrees for 45 min to 1 hour

Wednesday, November 13, 2013

Glazed Pumpkin Muffin


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Pumpkin Glazed Muffins

1/4 C salted butter, softened
1/4 C vegetable oil
1/2 C white sugar
1/2 C packed brown sugar
2 eggs
1 t vanilla
1/2 C pumpkin puree
2 2/3 C flour
1 1/2 t baking powder
1/2 t baking soda
1 t nutmeg
2 t cinnamon
3/4 t salt
1/4 t allspice
1/4 t cloves
1 C Coffee Mate Pumpkin Spice Creamer

3 T melted butter
1 C powder sugar
1 t vanilla
2 to 3 T Coffee Mate Pumpkin Spice Creamer

Preheat oven to 425 degrees.  Line cupcake tray with liners.

With a mixer beat butter, oil and sugars until smooth.  Add eggs and beat until fluffy.  Add pumpkin puree and vanilla.  Add flour, baking powder, baking soda, nutmeg, cinnamon, allspice, cloves, salt and pumpkin spice creamer and mix until smooth.

Spoon batter into liners (mine made 15 muffins).  Bake for 13 to 15 minutes or until tops spring back when touched.  Let cool 10 minutes and then dip muffin tops in glaze.

Mix all glaze ingredients together until smooth.  Dip cooled muffins in glaze and allow to get hard.  Dip a second time allowing the glaze to harden again before serving.

Sunday, November 10, 2013

Cherry Dr. Pepper Cake


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I made this Cherry Dr. Pepper Cake for Billy's 23rd Birthday.  I can not believe he is 23, it seems only yesterday that he was living at home and I got to see his smiling face everyday.  Oh how I miss my kids being home.

The cake was super moist and a fudgey chocolate.  I liked the chocolate icing on the chocolate cake. Usually I like white icing on chocolate cake but this icing hit the spot and was perfect on the Cherry Dr. Pepper Cake.

Cherry Dr. Pepper Cake
adapted slightly from Lick the Bowl Good

2 Cup Cherry Dr Pepper
1 Cup cocoa powder
1/2 Cup salted butter
1 1/4 Cup granulated sugar
1/2 Cup dark brown sugar
2 Cup flour
1 1/4 teaspoon baking soda
1 teaspoon salt
2 eggs

Preheat oven to 325 degrees.  Grease the inside of bundt pan with Crisco and dust pan with flour.

In a small saucepan, heat the Cherry Dr Pepper, cocoa powder and butter over medium heat until the butter is melted.  Add the sugars and whisk until dissolved.  Remove from heat and cook.

In a large bowl, whisk the flour, baking soda and salt together.

In a small bowl whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined.  Gently fold the flout mixture into the cocoa mixture.  The batter will be slightly lumpy, do not over beat as it could cause the cake to be tough.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time.

Cool cake in the pan.  Loosen sides of cake from the pan and turn it out onto a cooling rack.

Dr. Pepper Frosting

1 ounce dark chocolate (60% cocao) melted and cooled slightly
1/4 C salted butter, softened
1/2 t salt
1/8 C Cherry Dr Pepper
1/3 C cocoa powder
1 1/4 C powdered sugar

Put all ingredients in a bowl and mix with mixer until frosting is shiny and smooth.  Use a spatula to spread fudge frosting over the crown of the bundt  in a thick layer.

Friday, November 1, 2013

Thanksgiving Kitchen Tools Giveaway


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a Rafflecopter giveaway
Thursday, October 31, 2013

Pumpkin Bars


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This season I made my own pumpkin puree from sugar pumpkins.  I always just use pumpkin puree from a can but this year my friend, Marti (Hi Marti) told me how easy it is to make your own pumpkin puree.  The only pumpkins I could find to make puree with was the Sugar Pumpkin however next year I am going to find out what pumpkins Marti uses and try those.

My puree is a light orange/yellow color.  My pumpkin bars are not as dark as usual but the batter did darken up after I added my spices.  I will say these pumpkin bars are the best I have ever made.  I really do think you can tell the difference with using homemade pumpkin puree vs canned.  These bars are really moist but not as strong of a taste as pumpkin bars made with canned pumpkin.

If you are interested in making your own Pumpkin Puree all you need to do is the following.........

cut pumpkins in half and remove the seeds and stringy goop from inside your pumpkins (keep the seeds if you like to make roasted pumpkin seeds, I have not done mine yet but I did save them)

scrape out each side of the pumpkin to remove any remaining goop.

lay pumpkins inside down on a baking sheet and bake in a 375 degree oven for 1 1/2 hours or until the inside of the pumpkin is tender.

let pumpkins cool and then scrape out the flesh and either puree or mash it.  I put mine through a food mill to get it nice and pureed.

Since I did 2 pumpkins I have extra to freeze.  I just put it in airtight containers and will freeze it until I am ready to use in my Holiday treats.  ( the orange/yellow in square dishes is the pumpkin puree the taller dishes have my apple sauce that I am also putting in the freezer for a winter treat)

Pumpkin Bars

2 eggs
3/4 Cup sugar
1/2 Cup oil
1 Cup pumpkin puree
1 Cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon soda
2 Cup powdered sugar
3 Tablespoon whipping cream (or milk)
1 Tablespoon butter, melted
1 teaspoon vanilla

Preheat oven to 350 degrees.  Beat eggs and sugar until light and fluffy.  Mix in the oil and pumpkin.  Add the remaining dry ingredients and mix well.  Pour into a greased 13 x 9.625 ( this is a quarter of a sheet cake pan) Bake for 25 minutes or until done.  When cool ice the bars with the glaze.

Glaze....... With a mixer, mix all the glaze ingredients together and pour over the bars smoothing glaze out with a spatula.

Friday, October 25, 2013

Mint Chocolate Chip Ice Cream


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I have a new favorite way to make ice cream.  For my birthday my husband gave me a Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker.  It is so nice to be able to make ice cream on the kitchen counter instead of in the garage with the old ice cream maker that took rock salt and ice.

The first time I used my new ice cream maker I wanted to make Bill's favorite ice cream flavor.  Just before my birthday we had been at a car show and decided to stop at a Amish store on our way home.  While browsing the store I came across LorAnn's  Flavor Fountain flavorings for Ice Cream, Shakes and Smoothies.  I had used LorAnn's oil flavoring before in candy and we decided to give this flavor fountain a try.  This was the BEST Mint Chocolate Chip ice cream I have ever had.  The flavor is so soft and smooth and the mint flavor is so wonderful!!  They have a website and I can not wait to try their other flavors.

I used 2 Cups whipping cream and 1 Cup half and half and I think the ice cream was a little too buttery so the next time I make it I am going to use 2 C half and half and 1 Cup whipping cream.  I also used regular chocolate chips and next time I would prefer to use mini chocolate chips.

Mint Chocolate Chip Ice Cream

2 C whipping cream
1 C half and half
3/4 C sugar
1 T vanilla
1 1/2 T LorAnn's Mint Chocolate flavor fountain

Add when almost done churning
1/2 C chocolate chips

Mix together all ingredients (except the chocolate chips) and stir until sugar is dissolved.  Pour into ice cream maker and make according to your makers instructions.

When the ice cream is almost done add the chocolate chips.  I then put my ice cream in an air tight container and put in the freezer for 8 hours or overnight

If using a Cuisinart maker pour ice cream mixer into the maker and churn for 20 minutes then add the chocolate chips and churn for 5 more minutes.  Pour into an air tight container and place in the freezer for 8 hours or overnight.

This Ice Cream is Partying at:

The Weekend re-Treat
Saturday Night Fever Link on button below to attend the party!

The Weary Chef
Monday, October 14, 2013

Apple Butter Coffee Cake


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This is the best coffee cake I have ever had.  It is super moist and the crumb topping melts in your mouth. The cake reminds me of a dense spice cake.  The apple butter has cinnamon, nutmeg, allspice and cloves in it and then the cake batter has cinnamon and nutmeg.  This would be wonderful with a cup of hot mulled apple cider.

Apple Butter Coffee Cake

3/4 Cup flour
1/4 Cup white sugar
1/3 Cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/3 Cup oil
1/2 Cup pecans

2 1/2 Cup flour
2/3 Cup white sugar
3/4 Cup brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 Cup apple butter
1/4 Cup oil
1 Cup sour milk
1 egg
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350 degrees.

Mix together the topping ingredients until crumbly and set aside.

For the cake, in a mixing bowl add flour, sugars, nutmeg, cinnamon, salt, apple butter and oil.  Mix until well combined.  Add sour milk, egg, baking powder and baking soda and mix well until batter if formed.

Pour batter into a 9 X 13 greased baking pan.  Sprinkle the crumb topping over the batter.  Bake for 35 to 40 minutes or until a knife poked in the middle of the cake comes out clean.

Saturday, October 12, 2013

Crock Pot Apple Butter


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I made homemade Apple butter and oh how wonderful my house smelled while it was cooking.  I first made home made applesauce earlier in the week then took my applesauce and made Apple Butter with it.

You can use either homemade applesauce or store bought applesauce to make this Apple Butter.  It is super easy, just put applesauce, sugar and some spices in the crock pot and cook on high until apple butter is done.  It goes from being a really runny applesauce to being a darker color and very thick spread.  While it is cooking you leave the crock pot lid off and the smell that is coming out of the pot is wonderful.

I just used 2 cups of applesauce but you can double or quadruple this recipe if you would like, it would just take a little longer to cook if you have more applesauce in your crock pot,

Crock Pot Apple Butter

2 Cups Apple Sauce
1 Cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cloves

place everything in the crock pot and cook on high with the lid off of the crock pot.  Stir every once in awhile to keep the apple butter from burning on the sides of the crock pot.  Cook for about 4 hours or until the apple butter is thick enough for your liking.

Monday, October 7, 2013

Birthday Cookie Celebration


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Today is my Birthday and to help me celebrate some of my blogging friends have shared their cookie recipes with me.  Please click on the name of the cookie so you too can visit each blog and see these delicious treats!  Thank you ladies for making my day so special!

Take4 Chocolate Pudding Cookies by Frugal Foodie Mama 

Vanilla Pudding Snickerdoodles by Mom's test Kitchen

Best Toffee Chocolate Chunk Cookies by A little CLAIREification

Oatmeal Cookies with Dried Cherries by Cooking on the front burner

Chunky Chocolate Chip Cookies by It Bakes Me Happy

Almond Crunch Cookies by Call Me PMC

Mom's Thumbprint Cookies by My Life as Robin's Wife

Monster Cookies  by The Mandatory Mooch
Thursday, October 3, 2013

Brownie Waffle Sundae


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Happy Birthday Emily.  I made this Brownie Waffle Sundae for my blogging friend Emily.  She is celebrating her birthday on her blog It Bakes Me Happy with a brownie recipe round up.  Make sure to go over to Emily's blog to see all the wonderful brownie recipes (click here to go to Emily's blog)

This brownie sundae was super easy to make.  I used a boxed brownie mix that was for a 9 x 13 pan.  I made the brownies according to the package directions.  After mixing up the batter, I heated up my waffle iron.  When it was ready I spayed the waffle iron (both sides) with Pam cooking spray.  For my waffle iron it said to use 3/4 C batter.  I put the batter on my waffle iron and cooked until it was done.  It was a little tricky to get off the iron so I unplugged mine and then flipped the brownie waffle out onto a plate.  My mix made 3 1/2 waffles.

To assemble my Brownie Waffle Sundae I scooped on a big scoop of ice cream, poured melted caramel sauce over ice cream and brownie, added whipped topping and blue sprinkles.  You can use any topping or sprinkles that you wish.

Tuesday, October 1, 2013

Easy Apple Dumplings and a Giveaway


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This recipe was given to me by my friend Brenda D.  I met Brenda at a cooking competition at our County fair. Brenda entered these Easy Apple Dumplings in the dessert category in 2006.  She placed 3rd with these delicious Apple Dumplings.

I like that you do not have to make pie dough for the dumplings.  I need practice on pie dough.  I have not mastered that yet.  It looks so easy but I seem to fail whenever I try.  With the crescent rolls you just roll a quarter of a peeled apple in each crescent roll, that is super easy!  The Apple Dumplings have an ingredient you would never know was in them ........... Mountain Dew.

I have been busy making apple sauce, fried apples and these apple dumplings.  My in-laws have apple trees and we have lots of apples, so keep an eye out and you may just see another apple recipe in the future.

Some of my awesome blogging friends and I are helping a blogging friend of ours celebrate her One Year Blogaversary.  So be sure to enter below for your chance to win.  You can click here and go visit Claire at her blog a little CLAIREification

a Rafflecopter giveaway

These Easy Apple Dumplings are being shared at:

The Weary Chef

Easy Apple Dumplings

2 pkgs crescent rolls
4 apples, peeled and quartered
1 C butter
1 1/2 C sugar
1 t cinnamon
1 12oz can of Mountain Dew
Caramel sauce and ice cream to garnish

Roll each quartered apple in a crescent roll, starting with the flat end of the roll.  Put into a greased 9 x13 pan, mix butter, sugar and cinnamon.  Melt on stove until boiling, stirring occasionally.  Spread mixture over the dumplings, then add Mountain Dew.  Bake at 350 degrees for 45 minutes or until brown.  If desired serve with ice cream and caramel sauce.
Makes 16 servings
Saturday, September 28, 2013

Loaded Potato Soup


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Happy Fall.  Fall is my favorite season of the year.  I love the cooler nights, bonfires, soup, apples, pumpkins, the World Series and football.  When fall comes it just seems like time slows down a bit for me. The kids are back in school and it is just Bill and I again.

This time of year we can finally start getting out more with the Corvette before we store it for the winter. Today Bill and I went to a car show in Russells Point.

Here is Bill with our top 25 trophy that we won today at the car show

I really liked this loaded potato soup but Cally was not such a fan.  It was creamy and cheesy.  I also loved the ham in the soup with the bacon on top.

Loaded Potato Soup

1 lb bacon
2 garlic cloves, shredded
8 potatoes, cubed 
4 C water
4 t chicken soup base
1/2 C butter
2 T flour
1/2 t onion powder
2 C milk
1 C diced ham
2 cans evaporated milk
8 oz sour cream
12 oz cheddar cheese
cheddar cheese, for garnishing
green onions for garnishing

Peal and cube potatoes.  Put potatoes in a large pan.  Add 4 C water and 4 t chicken soup base to the pan and boil the potatoes until tender (do not drain), set aside

Cut bacon into bite size pieces ( I use my kitchen shears) and brown in a skillet.  Remove bacon once cooked. 
Remove all but 2 T of the bacon grease from the skillet.  Heat the skillet and add the shredded garlic cloves.

Put butter in skillet and melt the butter.  Once butter is melted add the flour and onion powder and stir until it is pasty.  To the skillet add the 2 C milk and stir until paste is dissolved.  

Add the milk mixture into the potato mixture.  Now add diced ham, 2 cans of evaporated milk, sour cream and cheddar cheese.  Simmer soup for about 30 minutes until it thickens.

Serve with bacon, sliced green onions and cheddar cheese on top

This soup is being shared at the following parties:

The Weary Chef