Baked Potato Soup

Baked  Potato Soup:

Ingredients

• 5 large potatoes scrubbed and un-peeled
• 10 cups vegetable stock
• 2 tablespoons onion powder
• 2 teaspoons garlic powder
• 1 tablespoon salt
• 1/2 teaspoon white pepper
• 1 1/2 cups instant mashed potato flakes
• 1 cup soy milk
• Garnishes; sliced chives tofu sour cream, and shredded soy cheese

Directions

1.       Place potatoes on a cookie sheet, bake at 350 degrees for 1 hour. Set aside to cool.

2.       Meanwhile, in a large pot combine vegetable stock, onion powder, and garlic powder.

3.       Bring to a boil and whisk in salt, white pepper, and instant mashed potato flakes.

4.       When baked potatoes are completely cooled, cut them into small cubes.

5.       Carefully fold cubed potatos and soy milk into the soup.

6.       Garnish individual servings with a few chives, a dollop of tofu sour cream and a little shredded soy cheese.

Sweet Pumpkin and Apple Soup

Sweet Pumpkin and Apple Soup

Ingredients

• 2 large sweet potatoes, peeled and chopped
• 2 large tart apples (like Ginger Gold), peeled and chopped
• 2 Tbsp extra-virgin olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 large carrot, chopped
• 1 bay leaf
• 5 cups chicken broth
• 1 cup cream
• 1 lemon, zested and juiced
• salt and pepper to taste
• cinnamon to taste
• handful of parsley

Directions

1. Preheat oven to 400°F. Place sweet potatoes and apples on a baking sheet lined with foil. Sprinkle with cinnamon and roast for about 30 minutes, or until tender.
2. Heat olive oil in a large pot over medium heat. Add onion, celery, carrot, and bay leaf. Sauté until tender. Remove bay leaf and discard. Pour in chicken broth and add sweet potatoes and apples. Puree in batches using a blender, or use an immersible blender to puree in pot.
3. Return soup to pot. Add cream, lemon zest, and lemon juice. Taste and season with salt, pepper, and cinnamon. Heat through, but do not boil. Ladle into serving bowls and garnish with parsley.

Rasphberry Banana Sorbet

Raspberry Banana sorbet

Ingredients

• 2 large (or 3 small) frozen bananas
• 1 cup frozen raspberries
• 2 tablespoons maple syrup, plus more, as needed
• ¾ cup cold sweetened vanilla flavored non-dairy milk (almond milk, soymilk or coconut milk), plus more, as needed

Directions

1. Put all of the ingredients into a blender. 
2. Process slowly, adding more non-dairy milk, a tablespoon at a time until the mixture will process. 
3. Process on medium-high speed until soft peaks form and mixture is the consistency of a thick sorbet. Taste and add more maple syrup, if desired.

Serve immediately in pretty parfait glasses or dessert bowls

Key Lime Squares

Makes 16 bars

Ingredients :

• 1/2 cup key lime
• 4 tsps Lime zest
• 3 egg yolks
• 12 large rectangle gram crackers
• 1/4 tsp cinnamon powder
• 1 stick butter unsalted
• 1 can sweet and condsends milk
• 1/3 cup granulated sugar

Directions :

1. Move a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking pan with pam and line with parchment paper, set away for more instruction.
2. In a small bowl, stir together the graham cracker crumbs, sugar and cinnamon. Add the melted butter and stir to combine. notice that all crumbs need to be moist and stir till all the crumbs are moistened. Press the crumbs into the bottom of the baking pan and bake for 10 minutes. Remove from oven, leave oven on. set aside,
3. In the bowl of an electric mixer with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, clean the sides down, add the lime zest. With the mixer on low, drizzle in the lime juice, let mixer run for 2 minutes once added. Pie mixture will be slightly thicker when done. Pour the filling into crust and bake for 15 minutes.
4. Cool completely on rack. Filling will set as it cools. Please at least Refrigerate for at least 2 hours. Slice and serve chilled. (add some whipped cream)

Notes: 

© Copyright. All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

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Chicken Caesar Pita Pocket

• 1 cup chicken – cooked and diced
• 1 head romaine lettuce – sliced
• 1/4 cup shredded parmesan cheese
• 1/2 cup Marzetti Simply Dressed Caesar Salad Dressing
• 3 round pita pockets

yield: 6 pita pockets

In a small bowl, mix up your chicken, lettuce, cheese, and caesar dressing. Set aside.Cut your pita bread in half and open them up into pockets. Add your lettuce mix to each half of the pita pockets.Optional: add a little drizzle of dressing onto the top of each pocket for a little more flavor. Or even add croutons to give it a extra crunch. They are ready to serve. Pair these with a slice of garlic toast or a fruit salad and dinner will be a hit for the whole family!

Betty Crocker Strawberry Smootie

Betty Crocker Strawberry Smoothie

Ingredients

• 1 cup sugar
• 1 cup water
• 1 ¼ cups fresh lemon juice (from about 6 lemons)
• 1 pint strawberries, hulled and sliced
• 24-28 oz fresh cold water
• ice

Directions

1. Bring the sugar and water to a simmer in a small saucepot. Stir so that sugar melts completely then remove from the heat and let cool to room temperature.
2. Place the strawberries in a blender and process until smooth. Pour pureed strawberries in the sugar water and stir well. Add the lemon juice.
3. Combine the strawberry lemon syrup and the cold water in a large pitcher. Stir well and add lots of ice.
4. Serve lemonade with thin slices of lemons and strawberries.