8B • FEB. 23, 2024
GOOD FOOD
bransonglobe.com
Baked Potato Soup
Monster Cookies BY JANET STEINKAMP, Editor My most requested cookie recipe! Makes a large batch, but freeze any extra—and they taste great when eaten half frozen, too! INGREDIENTS • 1 cup butter, softened (not margarine) • 3 cups creamy peanut
butter • 1½ teaspoons corn syrup • 1½ teaspoons vanilla • 2½ cups packed brown sugar • 2 cups white sugar • 6 eggs • 4 teaspoons baking soda • 9 cups uncooked quick oatmeal
BY CHEF JEFF WOODWARD, THE ROGUE CHEF Servings: 8 Total Time: 60 minutes Ingredients: • 2.5lbs Diced Red Potatoes • 2T Butter • ¼c Flour • 2T Bacon Grease • 1 Medium Finely Diced Onions • 1 Stalk Celery • 2 Carrots • ½ Gallon Chicken Stock • 2 T Chicken Base
• 1 T Salt • 1 T Pepper • 8 C Heavy Cream • Cooked Bacon, Shredded Cheese, and Scallions for Garnish Instructions: 1. Parcook the potatoes in a pot of salted water. Potatoes should not be completely cooked; they will cook in the soup. 2. Melt butter and bacon grease in a large soup pot. 3. Add in diced onions,
• 1 – 9 ounce package M&M candies • 1 – 12 ounce package semisweet chocolate chips INSTRUCTIONS 1. Cream together butter, peanut butter, corn syrup, vanilla, sugars, and eggs.
2. Stir in remaining ingredients. 3. Drop by tablespoonfuls onto cookie sheets and flatten a little. 4. Bake at 350 degrees for 8 to 10 min. Do not over bake or cookies will not be soft.
carrots, and celery. 4. Cook until the veggies are soft. 5. Stir in flour and cook on low to medium heat for approximately 5 minutes, stirring occasionally. 6. Add salt and pepper, chicken base, heavy cream and stock. 7. Add in par cooked potatoes and bring to a boil on medium low heat until soup has thickened. Stir occasionally.
8. Garnish with cooked bacon, shredded cheese, and scallions. GO ROGUE by adding fresh vegetables and more cheese. Want Chef Jeff, The Rogue Chef, to make this delicious soup for you? Contact him at www. TheRogueChefBranson. com .
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