Homemade Potato Soup

A delicious and easy soup recipe from Amber Russell. Thanks Amber!

This recipe was my mom’s. I think that it was passed down to her from my grandma. It was one of my favorite meals when I was a little girl and now I enjoy making it for my family. It’s quick, easy, and kid friendly! I make it as a lunch or as a dinner with homemade bran muffins or a sandwich on the side.

Potato Soup
2 cans diced potatoes
1 can of evaporated milk
2 cans condensed chicken noodle soup
1 can corn
1T butter
salt and pepper to taste
a little bit of diced onion (optional, I don’t use it)
Combine all ingredients in large pot, heat through, and simmer until ready to serve. You can also cook this in the crock pot and if you want to make more just dump more cans of ingredients in the pot!

Sour Cream Coffee Cake

Steph Jamison sent in her famously delicious coffee cake recipe. Thanks Steph, for allowing all of us to bake like a pastor’s wife!

Several people have asked me for this recipe – so here you go! It’s super yummy and easy to make :) The original recipe can be found on Allrecipes.com.


1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2/3 cup all-purpose flour
1 cup packed brown sugar
4 tablespoons melted butter
2 teaspoons ground cinnamon

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3. Prepare the filling: In a medium bowl mix 2/3 cup flour, brown sugar, 4 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4. Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. (I only cook for 30 minutes, but my oven is possessed)

Easy Cream Cheese Rolls

Amber Russell

A quick and easy recipe with some of life’s most delicious ingredients.

Easy Cream Cheese Rolls

2 pkgs jumbo biscuits

8 oz softened cream cheese

1/4 cup powdered sugar

2 T softened butter

a little vanilla

Grease 9×13 in pan. Beat cream cheese, powdered sugar, and butter. Pull apart biscuits and roll each into a 4″ circle. Smooth 1t cream cheese mixture in center, then roll in sides and roll up the long end. Place seam side down in the pan. Make 2 rows of 10 rolls. Bake at 350 for 20-25 min until golden brown. Frost with your favorite icing while warm. I made a glaze with: powdered sugar, butter, maple pancake syrup, vanilla, and if you needed to, add a little milk.


Please excuse my (EXTREME) tardiness… what i made for St. Patty’s Day:

Jackie Lopina

I’m all for special baking for holidays and really want to do more of that in my life.  I feel like it will probably be easier when i have a gaggle of kids who get excited about it too… right now it’s just kind of me celebrate-baking alone and saying “yay” and then my co-workers filling their bellies the next day.

Regardles – i wanted to do something for St. Patrick’s Day. I have some Irish in me (who doesn’t?!?) but my Grandma was SUPER Irish and loved everything about it. So basically this St. Patty’s Day i wanted to celebrate and remember her.

I made Irish Soda Bread first (which was pretty good… just raisin bread – you can look it up at allrecipes.com Irish Soda Bread I i think…)

and then I made some some Pistachio St. Partick’s Day Cupcakes courtesy of Kate Titus. AMAZING!  


And super festive. And I’m convinced you could make them for any holiday!

Here they are:

1 3/4 c. flour

2/3 c. sugar

1 package 3.4 oz instant pistachio pudding mix (or for other than St. Patty’s you could do vanilla, lemon, banana… the possibilities are endless)

2 1/2 t. baking powder

1/2 t. salt (i thought it was a little salty with the pistachio pudding, i would probably omit when i do it again)

2 eggs

1 1/2 c. milk

1/2 c. vegetable oil

1 t. vanilla

3/4 c. mini choc chips (who am i kidding – i put in a cup!!)

1 c. cream cheese frosting

Food coloring/ sprinkles/ decoration

1. In a large bowl combine 1st 5 ingredients.

2. In another bowl combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined.

3. Fold in chocolate chips

4. Fill paper lined muffin cups 2/3 way full and bake at 375 degrees for 18-20 minutes or until toothpick comes out clean.

5. Cool then frost and decorate as desired. Enjoy!!

Turkey and Sun-Dried Tomato Meatloaf

Curry Winters

This is a kind of fancy twist on meatloaf that’s still super easy. Great for entertaining!



1 1/2 – 2 lbs. ground turkey

1 small yellow onion, chopped

1/2 cup bread crumbs

1 egg, beaten

1 cup grated Parmesan cheese

2 tbs. Dijon mustard (I omitted and it was fine)

8 tsp. dried parsley

1 7-ounce jar sun dried tomatoes, chopped (you can use oil packed or dried)


-Preheat oven to 400

-Combine all ingredients in large bowl

-Shape meat into an 8-inch loaf and place in baking dish (lay in 9×13 pan with room for air to circulate evenly over meat, cooking more evenly)

-Bake until no trace of pink remains (internal temp 165), about 45 minutes.

-Let rest 15 minutes before slicing

Wordless Wednesday – Cinnamon Rolls… What’s not to love?!?

Lemon-Garlic Roasted Chicken

Leigh Moon

Everytime I go to the grocery store and pass the whole chickens, I think to myself, who on Earth actually cooks those things?

Well, recently we’ve been in the endless cycle of the same old, same old. We love to load up on chicken breasts and any other cut of meat that is on sale. The nice thing about roasting a chicken is the price! This dinner can be made in under $5 (depending on the size of your chicken).

So after watching a couple of cooking shows and reading a couple of blogs, I think there is a fool proof way to roasting a chicken.

Start with a whole chicken. For every pound it weighs, cook it 20 minutes, then add 15 minutes. For example, if you buy a 4lb. chicken, you will cook it 1 hour and 35 minutes. Give yourself about 15 minutes for prep.

Rinse the chicken with cool water. The neck really grosses me out so grab one of your big, super sharp knives and cut the neck off. Don’t worry about cutting out the backbone and butterflying it or anything fancy. Just chop off the neck.

Reach inside (you can use tongs, no shame) and get out those nasty gizzards. Discard.  You will need:

Olive oil, 2 lemons, 6 cloves of garlic (yeah, I know, but trust me, its a whole chicken), 1 shallot, rosemary, salt and pepper. I think this dish is great with some roasted vegetables. I used russet potatoes (they are super cheap!) and carrots, but really you can use whatever vegetables you want!

To start, grab a paper towel and dab the chicken dry. This makes the skin nice and crispy. Place in roasting pan. Coat the bird with plenty of olive oil and rub it in. Slice one garlic clove and shove under the skin, spread well. Take the remaining garlic, unpeeled is fine! Save yourself the time! Then place inside the cavity. Take one lemon, cut into quarters and also place inside the cavity. Take the other lemon, cut into 1/8 wedges and place around the outside of the chicken.(Save a couple the drizzle the juice over the finished product).  Take the shallot, cut in half; put half in the cavity, half around bird, allowing the layers to come apart. Generously season with salt and pepper.

Go ahead and add your vegetables around the chicken in the same roasting pan. Drizzle with olive oil and about 1/2 Tbsp. dried rosemary, then some salt and pepper to taste.

After it is cooked, tent it with aluminum foil for 10 minutes. To carve, find the breast bone, get as close as you can to it with your knife and carve it through to the bottom, then curve it to the outside. This will get you a pretty  serving of roast chicken! Sprinkle with lemon juice and enjoy!!

Don’t be fooled though..it won’t give you a whole lot of servings! Tal and I aren’t big on dark meat, so if you are, this will be great leftovers! I had an additional serving of white meat left which I made chicken salad out of for lunch. Talk about moist and delicious!!