Baked Potato Soup

Ingredients
2 large or 3 medium baking potatoes, baked or microwaved
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) evaporated milk
Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

Directions
MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (optional- reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin (optional) and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

Taco Soup

1 lb cooked ground beef
1 chopped onion
2 16 oz cans kidney beans (or 1 1/3 c. dry beans soaked & cooked)
2 16 oz cans pinto beans (or 1 1/3 c. dry beans soaked & cooked)
2 16 oz cans corn
2- 16 oz cans diced tomatoes
1-2 cans tomato sauce
1 pkg taco seasoning

Combine all ingredients including juices from canned goods, simmer 15 minutes. Serve with salsa, corn chips, chopped olives, grated cheese, & sour cream.

Rachel's Crab Rangoons

1 can (6 oz) white crab meat drained & flaked
4 oz. cream cheese
3 green onions thinly sliced
1/4 cup mayo
won ton wrappers

Heat oven to 350 degrees. Mix ingredients. Spray mini muffin pan. Place 1-2 tsp of filling in the center of each won ton wrapper, pinch sides together, place in muffin tin. Bake 18-20 minutes or until golden brown. Serve with sweet & sour sauce.

Famous Mint Brownies

FOR THE BROWNIES:
1 cup Melted Butter
½ cups Cocoa Powder
2 cups Sugar
4 whole Eggs Beaten
1 teaspoon Vanilla Extract
½ teaspoons Salt
1-½ cup Flour
_____
FOR THE MINT FROSTING:
½ cups Butter, Softened
2 Tablespoons Milk
2 cups Powdered Sugar
1 teaspoon Peppermint Extract
5 drops Green Food Coloring
_____
FOR THE GANACHE TOPPING:
½ cups Butter
1-½ cup Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.
Note: Increasing amounts to 1 1/2 times the original amounts will yield a baker’s half sheet (large cookie sheet) of brownies, to make 4 dozen brownies.

For the brownies, whisk together melted butter and cocoa powder. Then add sugar, beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not over mix.
Pour into a 9×13 pan sprayed with cooking spray. If making 1 1/2 recipe, pour into a baker’s half sheet (large cookie sheet). Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the freezer for 20 minutes.

While brownies are in the freezer make the first layer of topping. Mix the mint frosting ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20 minutes.

Make the chocolate ganache top layer. Melt the butter and chocolate and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won’t look melted but once whisked, it will.) Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in the freezer for another 20 minutes.

This receipe is from The Pioneer Woman. It's a good thing there isn't a nutritional label.