Crock Pot Baked Potato Soup

Ingredients:
10 red potatoes, cut into cubes
1 large onion, chopped and sautéd in butter
5 cups water
3 Tbsp chicken bouillon
1 tsp minced garlic
1 Tbsp ranch dressing mix
2 tsp dried parsley
salt and pepper to taste
1 package of real bacon bits
1 cup half and half
1 cup Cheddar cheese
1 cup sour cream
1/4 cup chives or green onions

Directions:
Place the first 9 ingredients in the crock pot.  Cover and cook on high for 4 hours or low for 8 hours.  The potatoes should be tender.  Stir in half and half, cheese, sour cream and chives or green onion.  Heat through and serve.

Recipe adapted from Food.com and Allrecipes.com.

Peach Turnovers

Ingredients:
4 Tbsp sugar
2 Tbsp flour
1/4 tsp cinnamon
milk
5 cups chopped peaches (or peeled apples)
1 package of frozen puff pastry sheets
3/4 cup powdered sugar
1 Tbsp melted butter
1/2 tsp vanilla
pinch of salt
left over juice from the peaches

Directions:
Preheat oven to 400 degrees.  Line cookie sheet with parchment paper.  For peach filling, mix together sugar, flour, and cinnamon.  Add peaches and toss to coat.  Unfold thawed puff pastries.  Cut into 4 squares each.  Brush edges with milk.  Evenly spoon peach mixture onto center of each square.  Fold one corner to the opposite corner.  Press edges with the tines of a fork to seal.  Place on parchment paper.  Prick tops with fork.  Brush with milk and sprinkle with sugar.  Bake for 15-18 minutes until puffed and golden brown.  For icing, mix together powdered sugar, butter, vanilla, salt and peach juice.  Add enough milk to make icing drizzle.  Fresh raspberries or blueberries can also be added.

French Onion Soup

Ingredients:

3 Tbsp. butter

3 lb. yellow onions

3 tsp. of minced garlic (3 cloves)

1 cup of white wine (I used Pinot Grigio)

32 oz. chicken broth

32 oz. beef broth

1 tsp. thyme

1 tsp. parsley

1 bay leaf

Worcestershire sauce to taste (I used about a Tbsp.)

Salt and pepper to taste

Directions:

Preheat oven to 400 degrees.  Melt butter in Dutch oven on stove top add onions.  Put in oven with lid on for 1 hours.  Place on stove top and add minced garlic.  Turn heat off and add wine.  Turn heat on medium and cook for 5 minutes.  Add chicken and beef broth.  Add Worcestershire sauce, salt, and pepper to taste.  Return heat to a boil then simmer for 30 to 60 minutes.