Creamy Potato Dill Soup

If you love your soups thick and creamy, then this is a recipe you have got to try.  The potato pairs perfectly with the buttery dill flavor, and to drive it two degrees north of amazing, I've added cheese and bacon.  You're welcome.

 

Ingredients:

• 5 medium potatoes, peeled and cubed
• 1/2 cup chopped onion
• 1 1/2 cups chicken broth
• 1 Tbsp. butter
• 1 Tbsp. flour
• 1/4 tsp. salt
• dash black pepper
• 1 cup milk
• 1 sprig of fresh dill
• 3/4 cup shredded cheddar cheese
• 4 slices of bacon, cooked and chopped

Directions:
 Cook the potatoes and onion in a large saucepan with enough boiling water to cover the vegetables for about 15 minutes or until tender.  Drain the water out and reserve 1 cup of the potato/onion mixture.  Dump the rest of the vegetables and the chicken broth in a blender or food processor and blend for about 1 minute or until smooth.  Set aside.  In the same saucepan, melt the butter.  Stir in the flour, salt, and pepper.  Add in the milk and whisk the ingredients until it is thickened and bubbly.  Cook and stir for 1 minute more.  Stir in the reserved 1 cup of reserved potato/onion and the blended vegetable mixture.  Cook and stir until heated through.  Snip the sprig of fresh dill into the soup using scissors, stir to combine.  You can add more salt and pepper to taste.  Serve the soup in bowls and top each serving with cheese and bacon.  I also served mine with slices of homemade sourdough bread and it was a hit with my family.  Enjoy!

Nomemade Blueberry Pie

This pie is made with blueberries picked off the tundra.  Not too sweet tastes just right.

2 pkgs. of 8 ounces cream cheese, softened

3/4 cup confectioner's sugar
2 (9 inch) shortbread pie crust
1 cup sugar
6 tablespoons cornstarch
1/2 cup of water
6 cups of blueberries
1 teaspoon of ground cinnamon
Whipped Cream


1. In a small mixing bowl, beat cream cheese and confection's sugar until smooth. Spread into pastry shells.
2. In a large saucepan, combine the sugar, cornstarch, water until smooth; stir in 4 cups of blueberries.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Take off heat. Add remaining 2 cups of blueberries and cinnamon.  Fold into mixture.  Spread over cream cheese layer.  Refrigerate until serving.
3. Top with whipped cream.


Makes two 9 inch pies.  Serves 16.

Pumpkin Cream Cheese Roll

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Libby's® Pumpkin Roll with 
Cream Cheese Filling

SUBMITTED BY: Libby's®

 "Delicious and easy to make."

 Original recipe yield: 10 servings

 COOK TIME 

 15 Min

 READY IN 

 15 Min

 INGREDIENTS

           1/4 cup powdered sugar (to sprinkle on towel)

           3/4 cup all-purpose flour

           1/2 teaspoon baking powder

           1/2 teaspoon baking soda

           1/2 teaspoon ground cinnamon

           1/2 teaspoon ground cloves

           1/4 teaspoon salt

           3 large eggs

           1 cup granulated sugar

           2/3 cup LIBBY'S® 100% Pure Pumpkin

           1 cup walnuts, chopped

           1 (8 ounce) package cream cheese, softened

           1 cup powdered sugar, sifted

           6 tablespoons butter or margarine, softened

           1 teaspoon vanilla extract

           1/4 cup powdered sugar

 DIRECTIONS

    1          PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

    2          COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

    3          BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

    4          BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.