Cheesy Potato Soup



Cheesy Potato Soup

1 tablespoon butter

3/4 cup diced celery

3/4 cup grated carrots

3/4 cup chopped onion

1 teaspoon dried basil

1 teaspoon dried parsley

4 cups vegetable broth

4 cups diced peeled potatoes (1 3/4 pounds)

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups Velveeta cheese, cut into cubes

1 1/2 cups milk

3/4 teaspoon salt

1/2 teaspoon cracked black pepper

1/4 cup sour cream for garnish (optional)

In a large saucepan, saute the celery, carrots, and onions in the 1 tablespoon of butter until tender. Stir in the basil and parsley. Pour in the vegetable broth and add the potatoes. Bring to a boil and then reduce heat, cover and simmer for 10 minutes or until potatoes are tender.  Meanwhile, in a small skillet, melt the 3 tablespoons of butter and add the flour.  Cook and stir for 3 minutes or until bubbly.  Add a bit of the soup broth to the flour mixture and then stir the flour mixture into the broth.  Cook and stir for 3 minutes.  Reduce heat to low.  Add the cheese, milk, salt and pepper.  Cook and stir until cheese melts.

Served by Julie at Joanna’s Lake House 2014

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Sausage and Cheese Grits Casserole



Sausage and Cheese Grits Casserole

4 cups water

1/2 teaspoon salt

1 cup uncooked quick grits

1 9-ounce package precooked turkey sausage crumbles

1 1/2 cups shredded cheddar cheese

2 tablespoons butter

4 eggs, beaten

1/2 cup milk

Heat oven to 350 degrees.  Butter a 3 quart casserole.  Heat water to boiling, add grits and salt.  Cook according to package directions until tender.  Stir in the sausage, 1 cup of the cheese and butter.  Mix together the milk and eggs and add to grits mixture.  Pour into casserole pan.  Sprinkle with remaining cheese.  Bake 25 to 30 minutes or until center is set.  Cool 10 minutes before serving.

Served by Julie at Joanna’s Lake House 2014


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Cheese Danish



Cheese Danish

2 cans read to use refrigerated crescent rolls

2 8-ounce packages cream cheese

1 cup sugar

1 teaspoon vanilla extract

1 egg

1 egg white



1/2 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract


Preheat oven to 350 degrees and grease a 13 X 9-inch pan.  Lay a pack of crescent rolls in the pan and pinch the openings together.  Beat the cream cheese, sugar, vanilla, and egg together until smooth.  Spread the mixture over the crescent rolls evenly and then lay the second pac k of crescent rolls on top of the cheese mixture and brush with egg white.  Bake for 35- 45 minutes until the top is golden brown.  Top with glaze after cooling for 20 minutes.

Served by Nancy P. at Joanna’s Lake House 2014


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