Fall is here! So I have decided that potatoes are one of the best items one can use for the best fall recipes! So to start our fall recipes off with a bang, Mrs. Kay DePriest Robertson is back! She is one of my best friends and recipe buddies, and she has provided us her recipe for her loaded potato soup! I printed this a long time ago for the journal, and I had so many positive comments on it that I decided to print it again! This stuff is like heaven in a bowl, and it is always best served with a hot pan of fresh cornbread and a nice glass of sweet iced tea! Thank you my sweet Kay for this recipe! Second, I have a recipe called “Easy Gooey Potatoes”. You’ll fall head over heels for this rich and gooey potato dish which is a delightful side dish for grilled chicken, pork chops or steaks. Try them. You will be quickly impressed. And third, a recipe for a different kind of cookie called “Cream Cheese Cookies”. They’re almost like teacakes, but a little different. I hope you enjoy this first installment of some classic recipes as well as some new ones that I have found for you! You’ll want to save all these this week! Enjoy readers!!!
Kay’s Loaded Potato Soup
Note: This is a recipe from one of my best friends and favorite recipe buddies, Mrs. Kay DePriest Robertson. This is one of the best potato soups in the world. It’s rich and delicious, and it is best served with a pan of fresh southern cornbread! Thanks Sister Kay for your delectable recipe!
5 lb. red potatoes
1 med. onion
2 (15.5 oz.) cans chicken broth
1 stick real butter
1 can cream of mushroom soup
8 oz. sour cream
8 oz. block Velveeta cheese
1 quart half and half
2 cups heavy cream
1 pkg. Real bacon bits (Hormel)
Shredded cheddar cheese
Salt and pepper
In large boiler, cut washed potatoes in small bite sized pieces, leaving peeling on them. Then chop up onion and place on top of potatoes. Pour broth over this. Fill pot with water just enough to cover potatoes. Let come to a boil. Cut temperature down to med-high and let cook until potatoes are fork-tender (very soft) about 20 min. Then add real butter. Mix cream of mushroom soup and sour cream together and add to potatoes. Then add cut up Velveeta cheese. Cut burner down low so cheese won’t scorch. Stir until cheese melts. Add half and half and cream. Stir well. Garnish with lots of real bacon bits and shredded cheddar cheese! Serve hot with a fresh hot pan of cornbread. Salt and pepper to your own tastes.
Easy “Gooey” Potatoes
Note: This is a truly easy and delicious dish to serve as a side dish with grilled steaks, grilled chicken or even grilled pork chops. These potatoes are rich, cheesy, and gooey and have a hint of onion to make them even better!
2 lb. bag of frozen cubed hash browns
16 oz. sour cream
2 cups shredded sharp cheese, plus half cup (topping)
2 cans cream of chicken soup
Half cup Blue Plate mayonnaise
1 cup green onions, chopped
1 stick butter, melted
1 (6 oz) bag French fried onions
Preheat oven to 350 degrees. Mix sour cream, 2 cups of cheese, cream of chicken soup, mayo, and green onions in a large bowl. Add the hash browns and butter, and mix together thoroughly. Mix the remaining half cup of cheese with onion rings. Reserve for later. Pour potato mixture into a 9×13 baking dish. Cover and bake at 350 for 35-40 minutes. (Sometimes you may want to cook a little longer just to make sure they are done. There is nothing worse than undone potatoes). Cover top with onion ring/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has lightly browned. This is a great side dish to serve with grilled steaks, grilled chicken or grilled pork chops.
Best-Ever Cream Cheese Cookies
Note: These cream cheese cookies are a little different. Almost like a tea-cake, but just a hint different. These are perfect to give as gifts or to have as an afternoon snack for your children after school. They will love these!
1 stick unsalted butter (room temp)
3 oz. cream cheese (room temp)
One and one half cups confectioner’s sugar
Half tsp. baking powder
1 lg. egg (room temp)
Half tsp. vanilla
One and three-fourths cup all-purpose flour
Heat oven 375 degrees and line your cookie sheets with parchment paper. Place butter and cream cheese in your mixer bowl and beat for 1 minute. Beat in the sugar and baking powder. Add the egg and vanilla and beat until fluffy. Beat in flour. Chill 30 minutes. Scoop dough into small balls and roll in sugar. Bake for 7 minutes. Cool for 1 minute on cookie sheet then place on paper towels to cool.
Editor’s note: Brock Wetherly Rogers is an experienced southern food writer, educator, overseas traveler, and passionate student of the culinary and pastry arts.
E-mail your comments to him at firstname.lastname@example.org ,or find him on Facebook at Brock’s Bites-Southern Recipes.