Belly to Belly

My sister Kellee sent me an email; a recipe exchange chain letter. I'll admit that I didn't follow the directions (mostly because I couldn't figure out whose name was supposed to go where and when and what was I supposed to do with the recipe? Send two different emails?!..No thank you). I felt bad for not sending my sister a recipe since my sisters and I are always swapping yummy dinner and treat ideas. Then I remembered there were two recipes I'd been meaning to share with my family and this would be the perfect opportunity! So instead of a chain letter I'm posting them on my blog. I promise they are supercalifrag-delish!

The first recipe I found online while searching for a good soup to take to a family party at Spencer's house. I love it because I always have these ingredients around and if I don't have the exact ones called for it's easy to make due with what you have. I've made it twice this week (once for a ward activity and then again for lunch with Spencer).

Corn Chowder

Recipe by Our Best Bites

Serves 6-8.

Ingredients

2 Tbsp. Butter

1/4 C. all-purpose flour

1 C. water

2 1/2 C. milk (any grade you have works fine. I actually make it an even 3 cups because I've found without it the soup turns out pretty thick...the other half helps it go a little further)

1 Knorr chicken bouillon cube (or 2 regular-sized chicken bouillon cubes; make it into a broth as bouillon directions indicate. The first time I made it I just threw the cube in and then later decided I should have made it into a broth first, but the recipe hadn't said that...so I'm telling you now). *Also if you have added the extra 1/2 cup of milk I used 1 1/2 of a Knorr cube but I didn't alter the broth recipe...I was afraid the extra milk would subdue most of the flavor, it turned out great!)

1/2 lb. of bacon (optional....actually I would say it's mandatory) *I use a couple handfuls of bacon bits instead (not the crunchy kind) it tastes the same and you don't have to worry about frying bacon or the grease!)

1 small onion

2 Red potatoes (if you're feeding more people add a third potato) *Russet potatoes (regular brown baking potatoes) work just as well and I think they even cook faster. Red looks nice and seems healthier though-just use what you have.
2-3 cloves of garlic, minced

1 can corn (drained) or 1 1/2 cup froz. corn

A few dashes of hot sauce (Tobasco, Cholula...pick your poison)

Salt and pepper to taste

Directions (finally...)

1. Fry bacon until crisp (unless you're using bacon bits, then skip to #2).

2. In the meantime, melt butter over low heat in a soup pot.

3. When melted, add flour to make a roux and whisk until it comes together in a little ball.

4. Add water and whisk until completely combined and there are no lumps.

5. Add milk and chicken bouillon and bring to a simmer.

6. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender.

6. Add crumbled bacon and corn and heat through.

7. Add a few drops of hot sauce and then salt to taste. (I haven't tried it with hot sauce yet because I don't have any and don't want to buy an entire bottle just for this soup, so let me know if you give it a shot)

*The reason why there isn't an exact measurement of salt is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.

**If you decide to leave the bacon out, It's recommend adding about 1 tsp. of smoked paprika to get that yummy, smokey flavor in the soup.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Because, you know, if there's anything a perfectly healthy bowl of soup (it's only 3 Weight Watchers points!) needs, it's some extra bacon and cheese!

Cake Mix Cookies

The most genius things I've ever eaten, versatile too!

Ingredients

1 Cake mix (any kind)

2 eggs

1 tsp vanilla

I cube of melted butter

2 c. (approx.) of extras (optional: sprinkles, choc. chips, butterscotch chips, peanut butter chips, nuts....endless potential! The cookies taste great alone but who doesn't love chocolate-chocolate chip?!)

Directions

Preheat oven to 350 F

1. Melt butter

2. Add eggs, vanilla, and cake mix

3. Mix

4. Stir in any delicious extras

5. Drop onto cookie sheet (a regular table spoon does a stand-up job)

6. Bake 8-10 minutes (I find 10 is the best, but that will vary per oven)

Recommendations:

Yellow cake mix with chocolate chips or chocolate frosting, white cake mix with sprinkes, chocolate cake mix with butterscotch chips, chocolate chips, peanut butter chips, peppermint Hershey Kisses...there are as many varieties of cake mix cookies as there are cake mixes)

So there's the long version. I'm sorry for all the commentary but hopefully you find it helpful and yummy!

With love, from my belly to yours,

Bear