Houlihan’s Baked Potato Soup

Yield: 6 to 8 servings.
1 1/2 lbs. baking potatoes
1/4 lb. Butter
2 C. Yellow onion — diced
1/3 C. flour
5 C. Chicken Stock
1 C. Instant potato flakes
3/4 tsp. dried basil
1/2 tsp. Tabasco sauce
1 C. heavy cream
1 C. milk
Salt — to taste
White pepper — to taste
Green Onion chopped
Bacon crumbles
Cheddar Cheese
Sour Cream- spoonful (optional)

Preheat oven to 400. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove or keep skin (I like the skin) & cut potatoes into 1/2″ cubes. Set aside. Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Don’t allow onions to burn. Add flour to onions & butter and cook 4 – 5 minutes, stirring well until flour is absorbed. In a separate container, combine chicken stock, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & Stir to combine. Remove from heat & serve. Top each serving with grated cheddar cheese, sliced green onions& bacon pieces.

No Bake Energy Bites

I found this recipe on Smashed Peas and Carrots:

These are so delicious and easy!  Here is the recipe:   

No-Bake Energy Bites  -print this recipe HERE-

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.