Cheesy Potato Soup

Posted by: Annie
At the request of my boyfriend, this weekend I made Cheesy Potato Soup. It is the perfect fall dish, and INCREDIBLY filling. This recipe is not very difficult, however I like a very flavorful potato soup, and for that reason used a LOT more salt and cheese (I love cheese) than the recipe called for. The recipe also suggested using prosciutto, however I used bacon instead (much yummier to munch on while cooking). Original recipe can be found at Craving Chronicles.

What you'll need:

6-8 slices bacon
2 T olive oil
1 medium onion, diced
2-3 carrots, diced
1 lb. red potatoes, peeled and cubed
1 qt chicken stock or broth
3 T butter
3 T flour
2 c whole milk
2 c grated cheddar cheese (I probably used 3 1/2 cups)
salt and pepper to taste

First, fry up your bacon! Set aside on a paper towel lined plate to cool, then break into crumbles.

In a large pot, heat the olive oil, and add the onion and diced carrots. (I used a bag of match-stick carrots, instead of dicing my own) Sauté ingredients to the point that the carrots become soft (approximately 8-10 minutes). Add the potatoes, and chicken stock. Make sure that the chicken stock covers the potatoes, onions and carrots. Bring everything to a boil and cook approximately 20 minutes, until the potatoes become tender.
While the potatoes are cooking, heat 3 tablespoons of butter in a small saucepan over medium heat. When the butter is completely melted, add flour. Next, slowly stir in the milk; add a little milk at a time whisking out any lumps that may form. Initially the mixture will appear paste-like, but once all of the milk is added the consistency will thin out. Continue to whisk the mixture as it heats, approximately five minutes. Remove the milk from heat, and add in the cheese.
Pour the milk mixture over the softened potatoes, and stir to combine. I did not want large chunks of potatoes in my soup, so I used a wire potato masher to mash up the potatoes into smaller pieces. Heat the soup to a simmer until it is thickened. Ladle into bowls and top with crumbled bacon.
Enjoy!

Pumpkin Pie Bars

Posted by: Maggie

I have been waiting to make these pumpkin bars over a month now. Sister/co-blogger Annie made them when I was visiting NJ early in October, and I've been dying to make a batch of my own since then.

Sadly, the Great Canned Pumpkin Shortage of 2009 has prohibited me from making these delicious treats until last week. My area of Virginia seems to be the last place that finally got pumpkin restocked, and when I saw the beautiful pallets of Libby's pumpkin at the grocery store last week I snatched a couple, abandoned my grocery cart, and mowed down several old ladies while running to the register with my treasure. Ok, not really, but I was irrationally excited. You would be too if you knew how delicious this recipe was and had to wait 6 weeks to make your own batch.
Here is the recipe: 1 1/3 c flour
3/4 c granulated sugar, divided
1/2 c packed brown sugar
3/4 c (1 1/2 sticks) cold butter
1 c old-fashioned or quick-cooking oats, uncooked
1/2 c chopped walnuts*
1 pkg (8 oz) cream cheese, softened
3 eggs 1 can (15 oz.) pumpkin
1 T. pumpkin pie spice
1 t. vanilla extract
2 t bourbon (optional, I did not use it)
handful of butterscotch, white, or chocolate chips for sprinkling on top

Preheat oven to 350 degrees. Line a 13x9 inch pan with foil, with ends of foil hanging over the sides, grease with cooking spray.

Mix flour, 1/4 c granulated sugar, and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts. Reserve 1 c oat mixture; press the rest of it onto bottom of prepared pan and bake for 15 minutes.

Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin, and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture and chips (if desired). Bake for 25 minutes, and let cool in pan for 10. Use foil to transfer dessert from pan to wire rack; cool completely.

*my grocery store had a variety called "finely diced walnuts" that I used. The chopped walnuts looked way too big to use in a crust, so if you get that type I would strongly recommend pulsing them in a food processor a few times before adding to the recipe. 

Source: Joy the Baker via We Are Not Martha 

Peanut Butter Pie

Posted by: Maggie
Welcome to the first official recipe of "A Bitchin' Kitchen!" I know icebox pies are traditionally more of a summertime dessert, but when I spotted this while browsing the archives of The Pioneer Woman Cooks (my favorite food blogger of all time), I knew that I could not wait until warm weather to make it.

Chocolate and peanut butter are one of my favorite dessert combos, and this super rich pie satisfies the craving. I made it Monday evening, and in an effort to not eat the entire thing myself, sliced it up and put it in the freezer after it set. It turns out that the pie is even more delicious straight from the freezer, so I know what I'll be having for breakfast dessert for the next few days.

Ingredients:

Crust
25 Oreos
4 T. salted butter, melted

Filling
1 c creamy peanut butter
1 8 oz block softened cream cheese
1 1/4 c powdered sugar
1 8 oz tub Cool Whip, thawed

Directions:
Pulverize the Oreos in a food processor until they're fine crumbs. Mix in melted butter until moistened, and press into a pie pan. Bake for 5-7 minutes, or until the crust is set. Pop the pie pan into the freezer at this point so that you don't melt the filling when you pour it in. For the filling, beat the peanut butter and cream cheese until smooth. Gradually beat in powdered sugar until smooth, and lastly beat in the Cool Whip until smooth. Dump the filling into the chilled crust, and smooth the top with a rubber spatula. Say smooth a few more times for good luck. Chill for several hours in the fridge before enjoying!