Crock Pot Ham & Potato Soup

This was so easy and delicious.  My only changes to the recipe, I used Better Than Bouillon instead of bouillon cubes and I also sauted the celery and onions in a little butter before adding them to the crock pot.

Crock Pot Ham & Potato Soup
Recipe from Moms With Crock Pots

Ingredients

• 3-1/2 cups peeled, diced potatoes
• ⅓ cup chopped celery
• ⅓ cup finely chopped onion
• 1 cup diced ham
• 3-1/4 cups water
• 6 chicken bullion cubes
• t. salt
• 1 t. pepper
• 5 T. flour
• 5 T. butter
• 2 cups milk

Instruction

Stir all but milk, flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of potatoes.  About 20 minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick.  Stir mixture into crockpot.  Let cook 15-20 minutes more.

Aebleskiver

Our new favorite breakfast treat!  There's a special pan you will need to cook these.  I like the cast iron one.



Aebleskiver

2 cups buttermilk
2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
2 eggs
2 Tbls. sugar
2 Tbls. melted butter

Heat the pan and brush a little butter in each hole.  Use a small cookie or ice cream scoop to place batter in each hole.  When the sides start to look a little done (just like a pancake) use a wooden skewer to turn the aebleskiver by lifting a little on the side and letting it drop back down into the pan to cook on the other side. When done, lift out with a wooded skewer or toothpick.  Baste pan with butter again and continue cooking batter.
Sprinkle with powdered sugar and serve with raspberry sauce, jam, syrup or whatever you like.  You can also stuff yummy things into the center of the aebleskiver while they are cooking like apples, jam, chocolate, etc.  Just be sure to put it in right after you drop the batter into the pan.

Irish Chocolate Mint Dessert

Ingredients

• 1-1/2 cups (3 sticks) plus 6 tablespoons butter or margarine , divided
• 2 cupsgranulated sugar
• 2 teaspoonsvanilla extract
• 4 eggs
• 1 cupall-purpose flour
• 3/4 cupHERSHEY'S Cocoa
• 1/2 teaspoonbaking powder
• 2-2/3 cupspowdered sugar
• 1 tablespoon plus 1 teaspoon water
• 1 teaspoonmint extract
• 4 dropsgreen food color
• 1 cupHERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Directions

1. 1 Heat oven to 350°F. Grease 13x9x2-inch baking pan.
   
2. 2 Place 1 cup (2 sticks) butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan.
   
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack.
   
4. 4 Prepare Mint Cream Center by combining powdered sugar, 1/2 cup (1 stick) softened butter, water, mint extract and food color. Beat until smooth. Divide and spread evenly on brownies. Cover; refrigerate until cold.
   
5. 5 Prepare Chocolate Glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. 24 servings.