Christie and Todd's Food Blog

This hearty and creamy soup is chock full of love. It's called "white" because all of the vegetables are white veggies, but it's often a brown soup. It takes a while to make, but it can be made in steps and the first few steps can be done ahead of time. Ingredients: 4-10 potatoes, depending on the size. (Maybe 10 small "new" potatoes, or 4-6 larger ones) 1 head of garlic 1/4 cup olive oil, divided 1-2 onions, depending on size 1 head of cauliflower 1 can evaporated milk 1-2 boxes of chicken or vegetable broth, or homemade broth. Salt and pepper to taste First, put the head of garlic on its side and slice it in half. Put it on a piece of aluminum foil and put a teaspoon of oil on both cut sides. Wrap in the foil. Set aside. Cut up the potatoes, onion(s), and cauliflower into 1-2 inch pieces. Place on a cookie sheet (or use two pans depending on the size of the cookie sheet and the amount of vegetables you have). Drizzle 1-2 tablespoon

You get home from work on a chilly day and want to open a can of soup for dinner. That's easy enough, but nearly substantial enough. So, you want some bread with your soup. Of course, you don't have time to make bread. Or do you? Impressive fresh homemade bread rolls that are to die for in about an hour? Where do I sign up? These are easy, especially if you have a stand mixer. If you do not have a stand mixer, they're still pretty easy. I got this recipe from this site , and it's such a good hit, I'm reproducing it here. I adapted it a bit, but it's close enough that it's not an original recipe. Still bread is pretty universal, so there are some variations on the mixture of yeast, liquid, and flour, but when you find a good one, you stick with it. Ingredients: 3 3/4 to 4 1/4 cup flour 1/4 cup sugar 1 TBSP yeast (this would come to a little less than two yeast packets) 1 1/2 tsp salt 3/4 cup lukewarm water 2/3 cup milk 4 TBSP butter, dic

This is the best potato salad. I promise. Many years ago, my grandfather told my grandmother that she did not have to make potato salad anymore because whenever they had a barbeque or some other event where potato salad was wanted, they would just ask Carol (their daughter, my mother) to make it. This caused a big argument, because my grandmother's potato salad was good; my mother's potato salad was great. Most of the time when my mother Carol makes this, she does not rely on measurements. She eyeballs the ingredients, but it always comes out great. If you aren't making it for a crowd, be sure to modify halve the recipe. Or, you could make it large and have more for yourself to eat for several days. Ingredients (Can be adjusted for taste) 6-8 Yukon Gold potatoes 6-10 red potatoes 2 TB dried dill 1 TB Lawry's Season Salt 1 tsp celery salt 2 tsp pepper 3 stalks of celery 3-5 scallions 3/4 cup dill pickles 1/2 cup green olives 1 large can sliced black olives 2-3