Hootenanny, Creamy Potato Soup

Cheryl and Sarah, overlooking Lake Winnipesaukee


The Ayer Family’s favorite birthday breakfast!

Hootenanny

Topping:

2-3 c. of fresh strawberries, cut-up

2 T. sugar

Sour cream

Brown sugar

​Batter:

​4 (12 fl. oz.) crocks

​4 T. butter

​1-1/2 c. milk

​3/4 c. flour, unsifted

​1/3 c. sugar

​3 eggs

​1/4 t. salt

Preheat oven to 400 degrees. Put 1 T. butter into each crock. Bake about 5 minutes, or until the butter melts and bubbles. (Make sure that the butter does not burn)

While the butter is heating, mix the milk, flour, sugar, eggs and salt on medium speed in the blender until smooth. Remove crocks from the oven, pour 2/3 c. mixture into each crock, and return to the oven. Adjust the heat to 450 degrees and bake for 20 minutes. Now…lower the heat to 350 degrees and bake about 10 minutes longer. (Do not undercook!) The Hootenanny should be very puffed and browned. (If it isn’t puffed and browned, cook a few minutes longer.) As the hootenanny cooks, prepare the strawberries and sprinkle with the sugar. The Hootenanny will “fall” after it is taken out of the oven and it begins to cool. Serve with sugared strawberries, sour cream and brown sugar. This is very delicious! Surprisingly enough, it also tastes good cold.

Yield: 4 servings 

Optional: Bake in a glass 9” pie plate. Crocks are the preferred method though. 

by Cheryl, Barbara's daughter

HAPPY BIRTHDAY TO SARAH TODAY!!

TWO DECADES :D

Check out the birthday girl in the left column!)

My mom makes up this recipe every time she cooks potato soup, 

so it's not an official recipe; I had to try to write it in "recipe language." haha 

All the credit goes to my mom, though.  

It's an apartment favorite amongst me and my roommates! 

Creamy Potato Soup

5-6 potatoes

1/2 lg. onion, cut

1/2 c. butter

2/3 c. flour

5 c. milk

1 c. chicken broth

cheese

sour cream

green onions, cut

bacon bits

Cut up potatoes.  Boil.  Drain.  Sauté onion.  Melt butter in a large pot.  Slowly add flour.  (Make sure it doesn't stick to the bottom of the pot or else it will burn.)  Slowly whisk in milk.  Add chicken bouillon.  Stir frequently.  Add potatoes and onion to milk base.  Thicken with instant potatoes or half and half.  Add salt if desired.  Serve with cheese, sour cream, green onions, and bacon bits.

by Sarah, Barbara's granddaughter/Cheryl's daughter

Parmesan Chicken

Okay, there was no way my kids would touch the brussel sprouts, but they devoured this chicken. Mostly they were amazed I could cook something so professional!

Chicken Parmesan

3 chicken breasts

1 egg

1 c. Italian bread crumbs

2 t. garlic powder

Salt to taste

Pepper to taste

1/2 c. parmesan cheese

1/4 c. butter

1/2 t. garlic powder

1 t. chopped parsley

1 t. lemon juice

1 jar spaghetti sauce

Mozzarella cheese

Beat egg. Combine bread crumbs, 2 t. garlic powder, salt, pepper and parmesan. Dip each piece of chicken in egg mixture then roll in crumb mixture. Arrange chicken in large shallow baking dish. Melt butter and combine with 1/2 t. garlic powder, parsley, and lemon juice. Pour over chicken. Bake at 375 for 25-30 minutes, until cooked. Remove from oven. Top each piece of chicken with spaghetti sauce and mozzarella. Bake another 10 minutes. Top with parmesan and fresh parsley. Serve.


by Stephanie, wife of Barbara's son Brandon

Oven Roasted Balsamic Brussels Sprouts

Stephanie submitted this recipe via Facebook. The post is from www.ourbestbites.com


"Brussels sprouts are great at this time of year because they have kind of a wild, earthy smell that make spring feel like it's right around the corner. Brussels sprouts have kind of a bad reputation and it's true, they can be a little strong. But I love roasting because they come out sweeter, less bitter, and a little crispy rather than mushy. Plus, they pack an amazing nutritional punch, especially when you use a little extra-virgin olive oil. You can roast them a la Ina Garten with just some olive oil and Kosher salt, but I love it with some balsamic vinegar and garlic (almost exactly how we do our grilled asparagus!). You'll need 1 lb. fresh Brussels sprouts (frozen sprouts aren't great--they come out mushy and smelly), 3-4 cloves fresh garlic, some balsamic vinegar, extra-virgin olive oil, Kosher salt, and freshly ground black pepper.

Preheat your oven to 425 and line a baking sheet with aluminum foil. Rinse your sprouts.

Working one sprout at a time, cut off the tough end. At this point, you'll probably notice some of the outer leaves begging you to pick them off. Do it. Just gently slip your fingers over the sprout and peel off anything that wants to come off.If the whole sprout is falling apart, toss it, but generally, you'll get at least 2 leaves off of each sprout.

After you have de-uglified the sprouts, slice them each in half and place them in a medium bowl. In a small bowl, whisk together some vinegar, oil, salt, pepper, and garlic. Pour it over the sprouts and toss them so they're evenly coated.

Spread the sprouts onto the prepared baking sheet

and roast for 20-25 minutes or until the sprouts are tender and a little crispy. Remove from the oven and sprinkle with a little more vinegar and some more Kosher salt to taste. Serve immediately. Try to convince your children that they're giants and they're eating teeny tiny cabbages. It might work! My kids, however, were not convinced that they were giants or that they liked Brussels sprouts, but hey, I tried, right?"

Oven-Roasted Balsamic Brussels Sprouts

1 lb. fresh Brussels sprouts

1 1/2 T. extra-virgin olive oil

2 1/2 T. balsamic vinegar, divided

3-4 cloves fresh garlic, minced

1/2 t. Kosher salt, plus more for sprinkling before serving

1/4 t. freshly ground black pepper

Preheat oven to 425. Line a baking sheet with aluminum foil and set aside. Rinse sprouts in cool water and then chop off the tough ends. Pull any straggly leaves off the sprouts and then chop each sprout in half. Place in a medium bowl. In a small bowl, whisk together oil, 1 1/2 T. balsamic vinegar, minced garlic, 1/2 t. salt, and the freshly ground black pepper. Drizzle it over the chopped sprouts and then toss to combine. Spread the sprouts out evenly over the baking sheet and roast for 20-25 minutes or until the sprouts are tender-crisp. Remove from oven, transfer to a serving dish, drizzle with the reserved tablespoon of vinegar, and sprinkle with kosher salt to taste. Serve iimmediately. Makes 4 servings. Weight Watchers Plus Points (per serving): 3

http://www.ourbestbites.com/2011/02/oven-roasted-balsamic-brussels-sprouts.html

by Stephanie, wife of Barbara's son Brandon