Cake Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2-1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1 cup sugar
1 cup pumpkin puree
3 eggs
1 teaspoon pure vanilla extract

1/2 tablespoon butter for pan preparation
1/4 cup powdered sugar for towel dusting

*Or, substitute the following for the pumpkin pie spice:
1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1/4
teaspoon allspice

Directions:
1. Preheat the oven to 375°F.

2. Prepare a jelly roll pan (15” x 10” x 1”) by greasing the pan with the butter, and lining with a
piece of parchment paper. (If desired, the parchment paper may also be greased with butter for
super-easy removal after baking.)

3. Prepare a clean kitchen towel for the cake rolling step by spreading a cotton or linen towel that
is at least the size of the jelly roll pan. (Choose a towel that is not terry cloth, and one that has
been laundered without fragrances. Or, a sheet of parchment paper may be a good towel
substitute.) Sprinkle the towel generously with about 1/4 cup powdered sugar in an area about
the size of the cake pan.

4. In a small mixing bowl, mix the dry ingredients together, (flour, baking powder, baking soda,
pumpkin pie spices, and salt), so that the spices are evenly distributed throughout the flour.

5. In a separate, larger bowl, combine the sugar, pumpkin puree, eggs, and vanilla extract with a
whisk until thoroughly combined.

6. Add the flour mixture to the pumpkin mixture and mix until combined, but do not over mix the
batter.

7. Pour the batter into the prepared jelly roll pan spreading to the corners. Ensure that the batter
is evenly positioned in the pan so that the finished cake displays an even thickness when sliced.

8. Bake the cake for 13-15 minutes, or until the cake springs back from a light finger press in the
center.

9. Remove the pan from the oven, and immediately invert the cake pan onto the prepared,
powdered sugar-dusted towel. Carefully peel back the parchment paper.

10. While the cake is still steaming, roll the cake. Beginning at one end, (the shorter side), fold the
towel over the edge by about one-half inch. Roll the towel and cake into a snug roll. Place the roll
with the cake seam side down on the countertop for some initial cooling, then transfer to the
refrigerator for additional cooling, one-to-two hours. (If not filling right away, wrap the towel roll in
plastic wrap to prevent drying out).

Gingered Cream Cheese Filling
This filling is reminiscent of cream cheese frosting, but with a few twists. First of all, this filling is
not as sweet as traditional Cream Cheese Frosting. Secondly, finely diced, crystallized ginger is
added for additional flavor and texture – delicious results!

Filling Ingredients
8 oz. (1 pkg) cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup confectioner’s (powdered) sugar, sifted
 (additional powdered sugar for sprinkling on top)
1 teaspoon pure vanilla extract
1/4 cup finely minced crystallized ginger (I got at Kitchen Kneads)

Directions:
1. While the cake cools in its rolled position, prepare the cream cheese filling by combining the
softened cream cheese, softened butter, powdered sugar, and vanilla extract by hand or with an
electric mixer.

2. Add the minced ginger and stir to distribute evenly.

(3) ASSEMBLING THE ROLL:
1. Ensure that the cake has cooled completely. Gently unroll the cake and towel. Allow it to keep
its curled character; resist the urge to flatten it. Spread the cream cheese filling evenly on top of
the cake. We find it helpful to leave about 3/4-inch of the cake free of filling at each short end. A
consistent, even layer of filling will yield the best results once sliced.

2. Roll up the cake with its filling carefully (this time without the towel!). Roll the cake snuggly, but
not so tightly that the filling moves or spreads. Wrap the final roll with plastic wrap and place in
the refrigerator until thoroughly chilled, at least an hour or up to two days. (The roll may be frozen
at this point for future use).

3. When ready to serve, unwrap from the outer plastic wrap and generously dust the top with
additional powdered sugar. With a serrated knife, slice into 3/4-inch slices and serve. Serves 12

 Ingredients 

1/4 pound bacon, cooked and diced 
2 medium onions, thinly sliced 
4 medium potatoes, thinly sliced (I sliced mine thick)
1/2 pound cheddar cheese, thinly sliced 
salt and pepper 
butter 
Green Onions (optional) 

Instructions 

1. Line crockpot with foil, leaving enough to cover the potatoes when finished. 
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. 
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. 
4. Cover with remaining foil. 
5. Cover and cook on low for 10-12 hours 

 If you would like to make these in the oven-- 400 degrees for an hour in a 9 x 13 baking dish, covered

3 Eggs

2 C Sugar

1 C Vegetable Oil

2 t Vanilla

2 C Grated Zucchini

1 C Chopped Walnuts

1 c Semisweet Chocolate Chips

1 T Orange Zest

3 C Flour

1/4 t Baking Powder

1 t Baking Soda

1 t Salt

1/2 t Cinnamon

1 t Nutmeg

Sift together flour, baking powder, soda, salt and spices

In a large bowl, beat eggs until light and fluffy.  Add sugar and continue beating until well blended.  Stir in oil, vanilla, zucchini, nuts, chocolate chips and orange zest.  Blend in sifted ingredients. Turn batter into two greased 9 X 5 inch loaf pans. 

Bake at 350 degrees for 50 minutes, or until bread tests done.  Remove loaves from pans and cool.  chill before slicing.

1 T Butter
1 T Olive Oil
1 lbs Jumbo Shrimp, peeled, deveined with the tails on
4 cloves Garlic, minced
2 large Zucchini, diced
2 large ears of Corn, Kernels removed
3/4 c Red Grape Tomatoes, sliced in half
3/4 c Yellow Grape Tomatoes, sliced in half.
Salt and freshly ground Black Pepper
12 to 18 fresh basil leaves cut in chiffonade
Parmesan shavings
Juice of 1 Lemon
Rice or Pasta for serving, optional

Directions
Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.

Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.

Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.

Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

You can serve this with rice, with pasta or it's just perfect on its own.

Ingredients:

1/2 cup chopped onion
1 lb ground beef
1/2 tsp garlic powder
1 Tbsp vegetable oil
8 oz elbow macaroni (uncooked)
1 16oz can kidney beans, undrained
1 8oz can tomato sauce
1 1/2 cups water
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1 cup shredded cheddar cheese

Directions:

In a large skillet, add oil and brown onion and garlic with ground beef.  Drain and return to pan.  Add kidney beans, tomato sauce, water, macaroni, chili powder, cumin, and salt. Cover and simmer for 15-20 minutes. Elbow macaroni will cook during this time.  Add grated cheese on top and cover with lid to let it melt.

Mix together in a large bowl:

1-2 lbs poached Halibut (do not overcook)
1-2 cans diced Green Chilis
1-2 C shredded Cheddar/Jack Cheese
1/2 - 1 C Sour Cream
1/2 - 1 C Mayonnaise

Adjust any of the above ingredients so that your mix is not too runny.

1 package uncooked Tortilla Shells
1 large can Enchilada Sauce (green or red)
Shredded cheese

Take 1 tortilla and brown lightly on both sides in either a fry pan or on a flat griddle.  Fill with 1/2 - 1 cup halibut mixture.  Drizzle some enchilada sauce over the mix.  Roll tortilla tightly and place in a 9X13 pan. Continue to follow the same procedure until the pan is full.  Drizzle the rest of the enchilada sauce over the top of the enchiladas and then cover with more shredded cheese.  Garnish with black olives or scallions.

Bake in a 425 degree oven for 20-30 minutes.  The edges of the tortillas will brown and the sauce will bubble when done.

• Ingredients for the vinaigrette:

• ½ cup
  rice vinegar
• ¼ cup
  canola oil
• 1 tsp.
  sesame oil
• ½ tsp.
  sea salt
• ⅓ cup
  honey
• 1 ½ tsp.
  fresh ginger, grated or finely minced
• 1 tsp.
  Sriracha, a chili sauce available in the Asian section of most larger grocery stores

• Ingredients for the salad:

• 3 cups
  shaved Brussels sprouts**
• 2 cups
  shredded cabbage***
• 6
  green onions, thinly sliced on a diagonal
• ½ cup
  dried cranberries, roughly chopped
• 3
  ripe, Fresh California Avocados, seeded, peeled and diced into 1/2-inch pieces
• 1 cup
  fresh cilantro leaves, optional
• 2 Tbsp.
  sesame seeds
  
  
  Mix up the vinaigrette. Put salad ingredients in a bowl and mix in the vinaigrette. I replaced the avocado with about 1 cup of cashews.

• 
  

3 C. Flour
1/3 C. Sugar
2 1/2 tsp. Baking Powder
3/4 tsp. Salt
1/2 C. Cold, Firm Butter
1/4 C. Cold, Firm Margarine
1 tsp. Grated Lemon Peel
1 C. Buttermilk
1 Egg Yolk
1 tsp. Water

Preheat oven to 425. In a large bowl combine the first four ingredients. Cut in butter and margarine with a pastry cutter until it resembles course corn meal. Stir in lemon peel and butter milk. Turn onto floured surface and knead 12 times, do not over knead. Place on a 12 to 14 inch pizza pan and form into an 8 inch circle and cut into 8 to 10 wedges. Separate the wedges about 1 1/2 inch by pulling them out towards the center, keeping them in the circle formation. Brush with a mixture of the egg yolk and water and bake for 15 to 18 min. until golden brown.

Adding fruit:
Use 3 cups of frozen fruit for best results (frozen is important because if makes the scones really moist!). Rhubarb is excellent in this recipe. Glaze with a mixture of powdered sugar and milk.

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup butter softened
1/2 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 tsp vanilla extract
2 large eggs
1 bag chocolate chips
1 cup chopped nuts if desired

Directions:

Combine flour, baking soda, and salt in a bowl. Beat butter, shortening, sugar, brown sugar, and vanilla in a large mixing bowl until creamy.  Add eggs one at a time and beat well after each addition. Gradually beat in flour mixture. Add chocolate chips and nuts. Drop table spoon size pieces of dough onto greased cookie sheet. Bake at 375 for 9-11 minutes or until golden brown.

Ingredients for Fish

1lb of firm whit fish
1/4 cup of canola oil
juice of 1 lime
Salt and Pepper to taste
1 tsp cumin powder
2 cloves garlic
2-3 chipotle peppers for spicy version (1 for mild version)
1 package of grape tomatoes
1 sweet yellow pepper

Directions:

Put all ingredients (except for fish, tomatoes, and sweet pepper) into a food processor and puree until smooth. Pour marinade over fish and allow to marinate for 20 minutes in the fridge.  Slice up some grape tomatoes and sweet peppers and put them in the bottom of the baking dish. Top with marinated fish, and remaining marinade.  Bake at 450 degrees for 20 minutes or until fish is cooked and flaky.

Chipotle Cream Sauce

1/2 cup greek yogurt
1-2 chipotle peppers
2 Tbls Mayo
Salt and Pepper to taste
Pinch of sugar
small squeeze of lime juice

Puree altogether.

Put some broiled fish, tomatoes, and peppers into warm tortilla. Top with chipotle sauce.

Crumb Coffee Cake

Crumble topping:

1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup butter, softened

Cake:

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups frozen rhubarb (do not thaw)
1 cup quartered fresh strawberies
(you can also use 3 cups of fresh blueberries) 

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

Mix:
1 1/2 cup ketchup
1 cup brown sugar
1/4 cup vinegar
1/4 cup Worcestershire sauce
1 tsp chili powder
1 cup water

Layer in pan or crock pot:
3-4 lbs. country style pork ribs
6-8 potatoes
2-3 nonsense

Pour barbecue mixture overtop. Bake at 350 for 3-3 q/2 hours or cook all day on low in crock pot.

1/2 c Butter, melted
2 c Graham Cracker crumbs (32 squares)
1 bag (8 oz) Heath Bits O' Brickle Toffee Bits
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1 bag (12 oz) Hershey's semi-sweet chocolate baking chips
1 can (14 oz) Eagle Brand sweetened condensed milk
1 T Butter
1 t Vanilla

Heat oven to 350 degrees.  Spray bottom only of 13x9 inch pan with no stick cooking spray. 

In medium bowl, stir 1/2 c melted butter, 1 1/2 c of the cracker crumbs and 3/4 c of the toffee bits.  Press mixture evenly in bottom of pan.  Refrigerate about 15 minutes or until firm.

Meanwhile, let the cookie dough stand at room temperature for 10 mintues to soften.  In 2 quart sauce pan, heat chocolate chips, milk and 1 T butter over medium heat, stirring frequently, until chips are melted and mixture is smooth.  Remove from heat and stir in vanilla.  Spread mixture over cracker crust.

In medium bowl, break up cookie dough.  Mix in remaining 1/2 c cracker crumbs with wooden spoon until well blended.  Crumble mixture evenly over chocolate layer.  Sprinkle with remaining 3/4 c toffee bits. 

Bake 25-35 minutes or until golden brown.  Cool completely, about 2 hours.  For a firmer bar, refrigerate 30 minutes longer.

3/4 lb Canadian Bacon, chopped
6 English Muffins, split and cut into 1 inch pieces
8 Eggs
2 C 2% Milk
1 t Onion Powder
1/4 t Paprika

Sauce
3 Egg yolks
2 T Lemon Juice (or juice of 1 lemon)
1 t Dijon Mustard
1 c Butter, melted
dash of cayenne pepper (if desired)

Place half the bacon in a greased 13X9 baking dish.  Top with english muffins and remaining bacon.  In a large bowl, whisk the eggs, milk and onion powder.  Pour over top of bacon and english muffins.  Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Sprinkle with paprika.  Cover and bake at 375 degrees for 35 minutes.  Uncover and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In a blender or food processor, blend the egg yolks.  Then slowly add the hot melted butter.  Then add the lemon juice, mustard and cayenne pepper.  Serve immediately with casserole.

2 C Shortening
4 C Flour
1 1/2 t Salt
12 T Warm Water

Spoon flour into measuring cup and level off.  DO NOT PACK!  Add salt and shortening and blend with pastry blender or use hands.  Add warm water & stir with fork.  if it is too sticky, add a little more flour.  The dough will be quite soft.  Blend with hands and form a ball.  Divide.  You can freeze, refrigerate or use now.

Makes 2 double crust pies or 4 single crust pies.

Makes 24 Muffins

1/2 c white sugar
1/4 c butter, melted
3/4 t ground nutmeg
1/2 c milk
1 t baking powder
1 c flour
1/4 c butter, melted
1/2 c white sugar
1 t cinnamon

1.      Preheat oven to 375 degrees.  Grease 24-mini-muffin cups.
2.      Mix 1/2 c sugar, 1/4 c butter and nutmeg in a large bowl.  Stir in the milk then mix in the baking powder and flour until just combined.  Fill the prepared mini muffin cups about half full.
3.      Bake in the preheated oven until the tops are lightly golden brown, 15-20 minutes
4.      While muffins are baking, place 1/4 c melted butter in a bowl.  In a seperate bowl, mix together 1/2 c sugar with the cinnamon.  Remove muvvins from their cups, dip each muffin in the melted butter and roll in the sugar-cinnamon mixture.  Let cool and serve. 

1 1/2 pounds ground beef (or elk)
1 onion, chopped
1 can cream-style corn
1 can chili with beans
1 can baked beans with pork
1 can tomato sauce
1 can diced green chilies

Crumble the ground beef into a large skillet or dutch oven over medium high heat.  Add onion; cook and stir until beef is no longer pink.  Drain off grease.  Reduce heat to medium-low and stir in the corn, chili with beans, baked beans, tomato sauce and green chilies.  Cover and simmer for 30 minutes, stirring occasionally.

from allrecipes.com

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
_____
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt

Preparation Instructions

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds.

1 head of Cauliflower
2 oz. Cream Cheese
Seasonings, Salt and pepper to taste.

Step 1: Cut up cauliflower into bit sized pieces. Bring cauliflower to boil in salted water, boil for about 10 minutes, our until really fork tender. Drain cauliflower in pan with the lid until all of the water is drained. Place lid back on pan and let cauliflower sit for about 3 minutes. This step will allow any extra moisture to be reabsorbed into it, and will make sure that your smashed cauliflower is not watery.

Step 2: At this point I moved all of my cauliflower to the side of the pan and added about 2 to 3 Tbsp. of Olive oil and half a small onion, finely chopped into the pan and sauteed on medium heat. After a few minutes stir the cauliflower and the onion together, reduce heat to medium low and add your seasonings. I used celery salt, lawry's, paprica, garlic powder, and salt and pepper. Let cook with lid on for a few minutes. (eliminate this step in you sauteed the onions in a different pan, or if you are eliminating onions).

Step 3: If you eliminated step 2, do not place back on heat and add your seasonings. Add cream cheese (I used Fat Free Cream Cheese) and place lid back on the pan for a few minutes. This is to allow the cream cheese to soften and come up to a warm temperature.

Step 4: Smash with a potato masher until desired consistency is achieved... like lumpy mashed potatoes. Adjust seasonings to taste and serve :)

1 (14 ounce) can artichoke hearts, rinsed and drained

1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces

1 1/2 cups fresh spinach, chopped

4 strips cooked bacon, coarsely chopped

1/2 cup mayonnaise

1/2 cup shredded mozzarella cheese

2 ounces Neufchatel cheese, cut into cubes

2 tablespoons milk, or more to taste

1 clove garlic, minced

2 slices Swiss cheese, cut into strips

ground black pepper to taste

1 pinch cayenne pepper, or to taste (optional

 

Directions

 

1. Preheat Oven until 350

2. Blend artichoke hearts,  chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, neufchatel cheese, milk, garlic, Swiss cheese, black pepper and cayenne pepper in blender or food processor.  Spread into a baking dish.

3. Bake until browned and bubbling, 30-40 minutes.

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6 slices Thin Bacon, Cut Into 1-inch Pieces

1 whole Medium Onion, Diced

3 whole Carrots, Scrubbed Clean And Diced

3 stalks Celery, Diced

6 whole Small Russet Potatoes, Peeled And Diced

8 cups Low Sodium Chicken Or Vegetable Broth

3 Tablespoons All-purpose Flour

1 cup Milk

½ cups Heavy Cream

½ teaspoons Salt, More To Taste

Black Pepper To Taste

½ teaspoons Cajun Spice Mix

1 teaspoon Minced Fresh Parsley

1 cup Grated Cheese Of Your Choice

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

2 lbs. salmon fillets

1/2 c. sour cream

1/8 t. white pepper

1/8 t. dried dill weed (I actually used a lot more because I love dill!)

1/3 c. chardonnay wine (or vegetable broth)

1 shallot, finely chopped

1 c. half and half (I used fat free half and half and it worked out just fine.)

1/4 c. all purpose flour

1 T. Dijon mustard (I added a bit more, but it depends on how "mustardie" you like your sauce.)

Preheat oven to 375. Lightly grease medium baking dish. Arrange salmon in baking dish and coat with sour cream. Season with white pepper and dill. Bake in oven for 30 min. or until fish can be flaked off with a fork (I baked uncovered, but it might turn out more moist if you cover it. The important part of this recipe is really the sauce!!)

In a medium sauce pan, bring shallots and white wine to a boil. Simmer until you have reduced this by about 2 T. In a small bowl, mix together the flour and the half and half with a wisk to make sure there are no lumps. Add the half and half mixture to the reduced wine mixture slowly while stirring constantly. Bring to a boil and then let simmer until thick, then remove from heat (this won't take very long!) If sauce needs to be thinned out add a little more wine. 

Pour over Salmon and serve!!