12 slices of bacon
2/3 cup butter (no substitutes)
2/3 cup flour
7 cups milk (we use whole milk)
4 Large baking potatoes
1/4 cup minced chives
1 1/4 cup shredded cheese (Sunset View Deep Seneca)
1 cup sour cream
Salt and pepper to taste
Bake the potatoes--let cool and peel away the skin--dice cook bacon until crispy--drain on paper towel, and crumble In a large stockpot, heat the butter over medium heat until melted--add the flour to make a roux--whisk the roux until it is LIGHTLY BROWN (don't let it burn) Add the milk and whisk continually --add the cubed potatoes and the chives. Bring mixture to a boil stirring often to keep from burning on the bottom. Once boiling, turn down the heat to low and let simmer for about 10 minutes. (the soup should have thickened by this time--if not, let simmer a little longer) Add the bacon, sour cream and cheese--mix until the cheese is melted. Add salt and pepper to liking. Ladle into bowls and top with additional cheese, chives and bacon if desired. ENJOY
3/4 C. Flour
1/2 tsp. onion powder
3/4 cup milk
3 Tblsp. Oil
Beat the egg, blend in the flour, onion powder, milk and oil to make a smooth batter. Dip cheese curd in the batter to coat well Drop in HOT oil--(min. temp 365) Fry until browned ( a few seconds)
OIL MUST BE HOT OR CURD WILL MELT ALL OVER AND MAKE THE OIL A MESS!!
Cookie Base and Topping:
1 pouch (1lb 1.5 oz. ) Betty Crocker Sugar Cookie mix
1/2 c. cold butter
1/2 c. chopped pecans
1/2 c. toffee bits
2 packages (8 oz. each) cream cheese softened
1/2 c. sugar
2 tbsp. all purpose flour
1/2 c. caramel topping
1 tsp. vanilla
1. Heat oven to 350*. Spray bottom and sides of a 13x9" pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender until mixture is crumbly. Reserve 1 1/2 c. mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 c. of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
3 Spread cream cheese mixtrue evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.