Here are a couple resident-tried-and-approved recipes from last week:
Potato Garlic Soup
-3 pounds small red potatoes, cut into preferred size
-4 cups chicken broth
-1/4 cup chopped red onion
-1 stalk celery
-2 teaspoons ground pepper
-2 teaspoons garlic powder
-2 teaspoons onion powder
-1 teaspoon paprika
-1 1/2 cups heavy cream
-2 cups shredded cheddar jack cheese
-1/4 cup chopped roasted garlic cloves*
-topping(s) of choice such as chopped chives, sour cream, grated cheese
*We used 2 chopped fresh garlic cloves instead.
1. Combine potatoes, broth, onion, celery, pepper, garlic powder, onion powder, and paprika in the bowl of a slow cooker.
2. Cook on high for 3 1/2 hours.
3. Stir in heavy cream, cheddar jack cheese, and roasted garlic. Cook for an additional 30 minutes until warmed through.
4. Spoon into serving bowls and top with topping(s) of choice.
Taco Pizza Rolls
-1/2 pound ground beef
-1 can Pillsbury refrigerated classic pizza crust
-2 tablespoons Old El Paso taco seasoning mix (from 1-oz package)
-3 tablespoons water
-1 cup shredded Mexican blend cheese
-optional toppings: lettuce, tomato, sour cream, onion, and guacamole
1. Preheat oven to 400 degrees Fahrenheit and lightly spray a baking sheet with cooking spray.
2. In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using.
3. Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.
4. Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.
5. Staring with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife make about 1-inch slices along the roll, making about 18 rolls.
6. Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.
7. Serve immediately and top with desired toppings.