Potato Soup, Raman Noodle Salad and Homemade Chocolate Cake!!

How is it Wednesday already?  This week, and last, flew by!  One of my daughters tried out for our major city’s Nutcracker and got in so she is now dancing 5 days a week!  Two of those days are Saturday and Sunday!  I have 2 other daughters dancing in their dance school’s Nutcracker also so they have extra practices on Saturday and/or Sunday, just not as many as the “professional Nutcracker” daughter!  Luckily these two girls are in the same class so I am not tracking around 3 different places and/or times!!  My 4th daughter is in 4H and has meetings every other week, but has had them weekly up until last Saturday for their Fun Match.  Not to mention co op on Tuesday, youth group on Thursday, church on Sunday…whew!  Do we ever get school done???  Actually we do!  But, can you understand why I cook freezer meals so I have one less stress in my life??  At this point, Wednesday is my “we get to stay home all day” day!  I actually get to go away by myself tonight and see a friend in a play!  I’m so excited!  I did not use a freezer meal today, well, I did take a loaf of my banana bread out, but rather made homemade potato soup and Raman Noodle salad.  My daughter and I also made a homemade chocolate cake with chocolate icing.  It was a delicious dinner!  The soup is especially good!  I made enough soup for tomorrow’s lunch and dinner!  Woo hoo!

Here’s the recipe for the potato soup: (Taken from Pinterest, compliments of the website Cooking During Stolen Moments)

Loaded Baked Potato Soup

  • 1 lb. bacon, diced
  • 1 onion, diced
  • 5 large Russet potatoes, peeled and cubed
  • 3 c. chicken stock
  • 3 T. butter
  • 3 T. flour
  • 1 1/2 c. milk
  • 3 green onions, sliced
  • 3/4 c. shredded cheddar cheese, divided
  • 1/2 t. black pepper
  • Sour cream for garnish, optional

1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.

2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.

3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.

4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

Here is my Raman Noodle Soup recipe:

1 package of Romaine lettuce

1/2 cup dried cranberries

1/2 cup roasted, sliced almonds

1/2 crushed noodles (from the Raman Noodle pack)

1/4 cup vegetable oil

2 Tablespoons cider vinegar

1 1/2 tablespoons sugar

1/2 packet of Oriental Raman Noodle seasoning

Mix chopped lettuce, almond, cranberries and noodles together.  In a separate bowl mix together the oil, vinegar, sugar and seasoning.  Pour dressing over sald and mix.  Chill until ready to serve.

Chocolate cake recipe (compliments of Pinterest Cassie Craves:

Hershey’s “Perfectly Chocolate” Chocolate Cake

Source: Hershey’s

For the cake:
2 cups sugar
1 3/4 cups flour
3/4 cup Hershey’s cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the frosting:
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey’s cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

1. Heat oven to 350°. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 10 to 12 servings.

4. For the frosting, melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.

This cake is very delicious and very sweet!  Cutting the sugar down a bit may be a good idea!

Have a great rest of the Wednesday everyone!  I’m off to have some “grown up” fun!!

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