Crockpot Baked Potato Soup

I made this recipe a while back and loved it.  I can help but share it with you.  I'm including the link where I found it. 

I do it a little different and shred the potatoes, instead of dicing them, to get them to cook faster. I push them into the liquid to coat them a little before putting the lid on. 

Slow Cooker Baked Potato Soup

• 5 pound(s) Russet Potatoes, Washed but not peeledDiced into 1/2 in cubes
• 1 medium yellow onion, diced
• 10 clove(s) garlic, minced
• 8 cup(s) chicken stock or broth
• 16 ounce(s) cream cheese, softened
• 1 tablespoon(s) seasoned salt
• bacon, shredded cheese for garnish

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. 
   
   

1. Cook on high for 6 hours or low for 10 hours.
2. 
   
   
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

http://www.myrecipes.com/m/recipe/ugc/u-slow-cooker-baked-potato-soup-3/

Homemade Apple Cider Vinegar

I'm doing a recipe someone I know shared. My batch is smaller than hers, though. She had 3 gallons.  I only have 1. 

I had a gallon of peels and cores. Put them in a clean jar. I had kimchi in my gallon jar, so I had to use 2 half gallon jars. 

Add 1/3 cup sugar to each 1/2 gallon (2/3 cup per gallon). 

Fill with water about 1-2 inches over the top of the peels. 

Cover with a cloth to keep bugs/dust out, but allow to breathe. 

Stir daily for 2 weeks. 

Once the alcohol smell starts to go away, strain it. The apple will be pretty broken up at this point. 

Bottle, but it still needs to breathe to avoid exploding. Leave the jar lid loose with cloth between the lid and ring to allow it to release the gas/alcohol. 

Wait 12 weeks. Then take the cloth out, recap and done. 

We will see how it goes. I'll blog it as it goes. 

Day 1

Day 7

On Day 16 I strained it.  Then let it set overnight while I prepared the bottles (cleaned them up from being stored).

Day 17 I bottled them, but the caps are not sealed so the gasses don't cause the jars to explode. 

Brent's Chocolate Chip Walnut Cookies

My husband likes a flat and crispy, yet still chewy, chocolate chip cookie.  He came up with this recipe, and it's become a favorite in our house. 

Brent's Chocolate Chip Walnut Cookies

1 stick butter; softened

1 cup brown sugar

1 cup flour

1/4 tsp salt

1/2 tsp baking soda

1 egg

3/4 tsp vanilla extract

3/4 cup walnuts; chopped

1/2 cup Gheridelli semi-sweet chocolate chips

Preheat oven 350°

Whip butter until light and fluffy.  Add in brown sugar and whip until mixed and light. 

Mix flour, salt, and baking soda together. 

Slowly add to sugar mixture. 

Add egg and vanilla extract.  Mix until combined. 

Fold in walnuts and chocolate chips. 

Drop onto greased cookie sheet (a silpat baking mat is recommended) by tablespoon. You want a lot of space between the cookies.  You can get 8-10 per batch. 

Bake 10 minutes, or until golden brown. 

Let them sit 3-4 minutes before transferring to a cooling rack.  Otherwise they will smash into itself and fall apart if moved when too hot. 

**These are also really good if you add 1/4-1/2 cup shredded coconut to the mixture.**