Saturday, February 17, 2018

Potato Soup from Farm Bureau

8-10 potatoes
2 cans cream of celery soup
10 oz. Monterey Jack cheese, shredded
3 cans chicken broth
1 can cream of onion soup
Green onions, chopped
Bacon bits

Peel and cut potatoes and cook in 3 cans of chicken broth. Add 2 cans cream of celery soup and stir. Add cream of onion soup, half and half, and then add cheese. Stir until well blended and cheese has melted and blended in. Garnish with bacon bits and chopped green onions.

Deniese Swindoll
DeSoto County

Tuesday, February 6, 2018

Easy Hamburger Soup


  • 1 lb lean ground beef
  • 1 onion , diced
  • 2 cloves garlic , minced
  • 2 medium potatoes , peeled and diced
  • 3 1/2 cups beef broth
  • 1 can (28 oz) diced tomatoes with juice
  • 1 can condensed tomato soup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon italian seasoning
  • 1 bay leaf
  • salt and pepper to taste
  • 3 cups mixed vegetables , fresh or frozen


  1. Brown onion, ground beef and garlic until no pink remains. Drain any fat.
  2. Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
  3. Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

Wednesday, January 31, 2018

French Toast Bake

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

Tuesday, January 30, 2018

Crazy Rotel Dip


1 pound ground beef
1 packet store-bought taco seasoning
2 cans of Rotel tomatoes
2 pounds of Velveeta Cheese
1 can chili hot beans


Brown the ground beef and drain, then add the seasoning packet and stir well.  Puree one can of Rotel tomatoes and then add both cans to the skillet.  Dice the Velveeta and add it.  Melt and then add the drained beans.  Serve with Las Delicias chips.

Source: Commercial Appeal, Ryan Trimm

Chicken Bacon Ranch Pasta


1 LB Penne Pasta
2 cups Shredded Chicken
1 jar Alfredo Pasta Sauce
1/2 cup Ranch Dressing
6 Slices of Chopped Cooked Bacon
Shredded Mozzarella Cheese


Cook pasta. 
Mix alfredo sauce, chicken, and ranch with pasta and place in baking dish. 
Spread bacon and cheese on top.
Bake 15 minutes @350.

Thursday, January 25, 2018

How to Cook Bacon in the Oven

1 pound thick-cut bacon

Large rimmed baking sheet
Aluminum foil
Baking rack (Optional: Cooking the bacon on a rack makes the bacon crisper, and lets the grease drip off the bacon as it cooks. If you go the rack route, you should still line your baking pan with foil to make clean-up easy.)

1. Preheat your oven to 400° F. You won't be broiling the bacon, so put your oven rack in the middle of your oven to distribute the heat evenly.
1. Line a large baking sheet with aluminum foil. Make sure the foil extends up the sides of the pan so it captures all the bacon grease and clean-up is easier.
2. Arrange bacon strips directly on the foil. It's okay if the bacon overlaps slightly, because it will shrink slightly as it bakes. OR place the bacon on a rack. Place the baking pan in the oven.
3. Cook bacon for 10 to 20 minutes, depending on how chewy or crispy you like your bacon.
4. Transfer cooked bacon to a paper towel-lined platter. The extra grease will be absorbed by the paper towels, and the bacon will crisp up a bit as it cools. You can then transfer it to a clean plate to serve.

Tuesday, January 23, 2018

7 Layer Taco End Zone Dip

  • 1 can refried beans
  • 1 cup Daisy Squeeze Sour Cream
  • ½ packet taco seasoning
  • ¼ cup salsa
  • 1 cup shredded cheddar cheese
  • ¼ cup sliced black olives
  • ½ cup diced red bell pepper
  • 2 avocados, mashed
  • ¼ cup Daisy Squeeze Sour Cream
  • ½ tsp. lemon juice
  • 1 garlic clove, crushed
  • ¼ tsp. cayenne pepper
  • salt to taste
  • tortilla for goalposts
  1. Spread refried beans in bottom of small dish.
  2. Stir 1 cup sour cream and taco seasoning together. Spread over refried beans.
  3. Spread salsa over sour cream layer.
  4. Top salsa layer with shredded cheese.
  5. Sprinkle black olives and red bell pepper over cheese.
  6. Stir mashed avocado, ¼ cup sour cream, lemon juice, garlic, cayenne pepper and salt together to make guacamole.
  7. Spread guacamole over the top.
  8. Decorate with Daisy Squeeze Sour Cream
  9. Cut a simple goal post template from paper.  Then use a knife to cut 2 goal posts from a tortilla.  Spray both sides of the tortilla goal post with cooking spray and place on cookie sheet.  Bake at 350 degrees for 5-10 minutes.