Potato Leek Soup

A classic French potato soup that is easy to make and so delicious and comforting! 

Potato Leek Soup   Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
   
   
   
3. Remove thyme sprigs and bay leaves.  Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
   
   
   
4. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
   
   
   

Freezer Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Recipe without photos . . . Potato Leek Soup   Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
3. Remove thyme sprigs and bay leaves.  Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
4. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Freezer Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Thanksgiving Candy Turkeys

This year’s Friendsgiving favors are simple to make, add a festive touch to the table and are yummy to eat! 

 

Thanksgiving Candy Turkeys

Ferreor Rocher Candies

Gold (or brown) Pipe Cleaners or Chenille Stem

Red Pipe Cleaners of Chenille Stem

Scissors

Hot Glue Gun

Silk or Waxed Leaf

1. Fold back the brown paper that the candy sits in—making sure to leave it attached. This will be the back feathers of the candy turkey. 
2. Remove the sticker on the candy completely or gently take it off and put it on the top of the turkey so it will have the trademark Ferreo Rocher look. 
3. Cut the gold piper cleaner into about 3-inch sections. Twirl one end several times to form a flat circle to form the turkey head.
4. Cut the red pip cleaner into about 1/2-inch sections. Fold each in half and loop onto the bottom of the turkey head to form the wattle. 
5. Carefully glue the piper cleaner onto the chocolate (being careful not to melt the chocolate.
6. Glue to a leaf if desired. 
   
   
   

Mushroom Sandwiches . . . make ahead for appetizers or a cocktail party

So tasty and nice to have on hand for appetizers or cocktail parties . . . even though they are somewhat time consuming to prepare.  I made them as a appetizer for a French-inspired dinner party and called them “les sandwiches aux chamignons” — which may or may not translate to Mushroom Sandwiches. But, who doesn’t like fried bread?

Mushroom Sandwiches  40 sandwiches

20 slices white sanwich bread

2 tablespoons very finely chopped yellow onion

1/4 cup (1/2 stick) butter

3/4 lb. button mushrooms, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon Tabasco hot sauce

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup half-and-half

Butter & olive oil for frying

1. Cut each slice of bread with a biscuit cutter into four 1 3/4” rounds. (You should be able to cut 4 per slice.). Set aside.
2. Saute onion in butter; add mushrooms. Saute until all moisture is cooked out of mushrooms. 
   
   
   
3. Add flour; stir until thick. Add Tabasco, salt, pepper and half and half. Cook until thick.
   
   
   
4. Chill for several hours or overnight until mixture is easy to spread.  
5. Spread 1 teaspoon mushroom mixture on each bread round. Top with another bread round to make a sandwich. Repeat procedure until 40 sandwiches are made.  
   
   
   
6. Fry sandwiches (in batches) in a thin layer of  equal portion butter and olive oil until brown and crisp, about 1 minute for each side. Continue frying, adding more butter and olive oil as needed.
   
   
   
7. Drain thoroughly.  Keep warm, uncovered, in a 300°F oven.
   
   
   

MAKE AHEAD Note:  these sandwiches can be made, fried and frozen after fryng and draining. Simply take out of the freezer and put in a 300°F oven for about 15 minutes.

Recipe without photos . . . Mushroom Sandwiches  40 sandwiches

20 slices white sanwich bread

2 tablespoons very finely chopped yellow onion

1/4 cup (1/2 stick) butter

3/4 lb. button mushrooms, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon Tabasco hot sauce

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup half-and-half

Butter & olive oil for frying

1. Cut each slice of bread with a biscuit cutter into four 1 3/4” rounds. (You should be able to cut 4 per slice.). Set aside.
2. Saute onion in butter; add mushrooms. Saute until all moisture is cooked out of mushrooms. 
3. Add flour; stir until thick. Add Tabasco, salt, pepper and half and half.  Cook until thick.
4. Chill for several hours or overnight until mixture is easy to spread.  
5. Spread 1 teaspoon mushroom mixture on each bread round. Top with another bread round to make a sandwich. Repeat procedure until 40 sandwiches are made.  
6. Fry sandwiches (in batches) in a thin layer of  equal portion butter and olive oil until brown and crisp, about 1 minute for each side. Continue frying, adding more butter and olive oil as needed.
7. Drain thoroughly.  Keep warm, uncovered, in a 300°F oven.

MAKE AHEAD Note:  these sandwiches can be made, fried and frozen after fryng and draining. Simply take out of the freezer and put in a 300°F oven for about 15 minutes.

Smaller Batch Classic Bread Pudding w/ Buttery Vanlla Sauce

We still have our share of restaurant size pans along with regular family-sized casserole dishes. However, these days we are most likely to use smaller sized bakeware as our everyday meals are for just two. So, here’s my version of a smaller batch of bread pudding that serves just six; in this case I used a 7 ½ x 5-inch baking pan but anything close to that should work. Of course you can double the ingredients and bake it in a 9x13-inch baking dish if preferred. 

A hearty dessert for the cold days upon us, bread pudding is a tasty way to use leftover bread and rolls.

 

Smaller Batch Classic Bread Pudding w/ Buttery Vanlla Sauce     6 servings 

Bread Pudding 

4 cups bread cut into 1-inch cubes – pack bread into the 4-cup measure

1/4 cup raisins (or use craisins or other dried fruit)

1/4 cup chopped pecans (or use walnuts or even omit)

1 cups whole milk

1/2 cup heavy cream

1/4 cup + 2 tablespoons granulated sugar

1/4  cup packed brown sugar

3 regular eggs (of use 5 large if doubling the recipe)

1 teaspoon vanilla 

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch salt

Sauce  -- sauce ingredients may be doubled if you like extra sauce to pour over individual servings

2 tablespoons butter 

1/4 cup packed brown sugar packed

2 tablespoon heavy cream

1/2 teaspoon vanilla 

1 pinch salt if using unsalted butter

1. Preheat oven to 350°F. Grease a 7 ½ x 5-inch -inch baking dish with butter or nonstick spray.
2. Bread Pudding: Place bread cubes, raisins and pecans in the prepared baking dish, distributing them evenly. 
   
   
   
3. In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
   
   
   
4. Pour the milk mixture evenly over the bread cubes, making sure all the bread is soaked. Let the bread soak for about 15 minutes, occasionally pressing down the bread to ensure it absorbs the liquid.
5. Bake the bread pudding for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bread pudding to cool slightly while you prepare the sauce.
6. Sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and cook for 2 to 3 minutes, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and salt.
7. To Serve: Cut the bread pudding into squares and drizzle with the warm sauce.

Recipe without photos . . . Smaller Batch Classic Bread Pudding w/ Buttery Vanlla Sauce     6 servings 

Bread Pudding 

4 cups bread cut into 1-inch cubes – pack bread into the 4-cup measure

1/4 cup raisins (or use craisins or other dried fruit)

1/4 cup chopped pecans (or use walnuts or even omit)

1 cups whole milk

1/2 cup heavy cream

1/4 cup + 2 tablespoons granulated sugar

1/4  cup packed brown sugar

3 regular eggs (of use 5 large if doubling the recipe)

1 teaspoon vanilla 

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch salt

Sauce  -- sauce ingredients may be doubled if you like extra sauce to pour over individual servings

2 tablespoons butter 

1/4 cup packed brown sugar packed

2 tablespoon heavy cream

1/2 teaspoon vanilla 

1 pinch salt if using unsalted butter

1. Preheat oven to 350°F. Grease a 7 ½ x 5-inch -inch baking dish with butter or nonstick spray.
2. Bread Pudding: Place bread cubes, raisins and pecans in the prepared baking dish, distributing them evenly. 
3. In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Pour the milk mixture evenly over the bread cubes, making sure all the bread is soaked. Let the bread soak for about 15 minutes, occasionally pressing down the bread to ensure it absorbs the liquid.
5. Bake the bread pudding for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bread pudding to cool slightly while you prepare the sauce.
6. Sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and cook for 2 to 3 minutes, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and salt.
7. To Serve: Cut the bread pudding into squares and drizzle with the warm sauce.

Pecan-topped Pumpkin & Spice Scones

Fall is my favoite season with it’s array of colors, falling leaves, crisp temperatures and seasonal foods . . . including pumpkin.  While I always enjoy our “tried and true” recipes, I like to try new ones too and this scone recipe is a keeper. Insteas of cutting in cold cubes of butter, the directions have you grate frozen butter into the spicy flour mixture . . .  a win-win solution in my book! 

 

Pecan-topped Pumpkin & Spice Scones      Makes 8 

1/2 cup pumpkin purée (not pumpkin pie filling; I used purée from a roasted pumpkin but canned works, too)

1/4 cup heavy cream + extra for brushing

1 large egg

1 teaspoon vanilla 

2 cups all-purpose flour

1/3 cup light brown sugar

2 teaspoons pumpkin spice (click here for a homemade version)

1 tablespoon baking powder

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, frozen

1/4 cup chopped pecans

 

For the Glaze (optional):

1/2 cup powdered sugar

1-2 tablespoons heavy cream

Optional — A little leftover pumpkin purée (I mixed the glazed in the bowl that held the pumpkin purée)

1. Preheat oven to 400°F.
2. In a  bowl, whisk together pumpkin purée, heavy cream, egg and vanilla extract. Set aside
   
   
   
3. In a separate large bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder and salt.
   
   
   
4. Grate frozen butter directly into flour mixture. Gently work ingredients together with a spatula or your hands so butter is evenly distributed, but don't over-mix.
   
   
   
5. Add wet ingredients to dry ingredients and stir just until a dough forms and knead very lightly to incorporate ingredients being careful not to overwork dough.
6. Transfer dough to a piece of lightly sprayed parchment paper and shape into a 7-inch round, about 1 inch thick. 
7. Sprinkle top with chopped pecans and lightly press them into the dough. 
8. Brush with more heavy cream.
   
   
   
9. Cut into 8 wedges; transfer parchment topped with wedges to a baking sheet. 
10. Bake for 18 to 20 minutes, until lightly golden brown. Let scones cool for 15 to 20 minutes.
    
    
    
11. For optional glaze: In a bowl, whisk together powdered sugar and heavy cream. Drizzle glaze over the scones.

Recipe without photos . . . Pecan-topped Pumpkin & Spice Scones      Makes 8 

1/2 cup pumpkin purée (not pumpkin pie filling; I used purée from a roasted pumpkin but canned works, too)

1/4 cup heavy cream + extra for brushing

1 large egg

1 teaspoon vanilla 

2 cups all-purpose flour

1/3 cup light brown sugar

2 teaspoons pumpkin spice (click here for a homemade version)

1 tablespoon baking powder

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, frozen

1/4 cup chopped pecans

 

For the Glaze (optional):

1/2 cup powdered sugar

1-2 tablespoons heavy cream

Optional — A little leftover pumpkin purée (I mixed the glazed in the bowl that held the pumpkin purée)

1. Preheat oven to 400°F.
2. In a  bowl, whisk together pumpkin purée, heavy cream, egg and vanilla extract. Set aside
3. In a separate large bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder and salt.
4. Grate frozen butter directly into flour mixture. Gently work ingredients together with a spatula or your hands so butter is evenly distributed, but don't over-mix.
5. Add wet ingredients to dry ingredients and stir just until a dough forms and knead very lightly to incorporate ingredients being careful not to overwork dough.
6. Transfer dough to a piece of lightly sprayed parchment paper and shape into a 7-inch round, about 1 inch thick. 
7. Sprinkle top with chopped pecans and lightly press them into the dough. 
8. Brush with more heavy cream.
9. Cut into 8 wedges; transfer parchment topped with wedges to a baking sheet. 
10. Bake for 18 to 20 minutes, until lightly golden brown. Let scones cool for 15 to 20 minutes.
11. For optional glaze: In a bowl, whisk together powdered sugar and heavy cream. Drizzle glaze over the scones.

 

Lunch Room (no-bake) Peanut Butter Bars

I don't ever remember having these cookies, either as a student or as a teacher. But, after seeing them on social media, they peaked my interest. Made quickly with readily available ingredients, they were certainly a hit at our house! I did cut the recipe in half for just the two of us. 

Lunch Room (no-bake) Peanut Butter Bars      12 large bars or 24 or more smaller bars

2 cups graham cracker crumbs

2 cups confectioners' sugar

1 cup butter or margarine, melted

1 cup peanut butter

1 ½ cups semisweet chocolate chips

4 tablespoons peanut butter

1. Mix together graham cracker crumbs, confectioners' sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well-blended.
2. Press evenly into the bottom of an ungreased 9x13-inch pan. (I lined the pan with wax paper for easy removal)
   
   
   
3. Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.
4. Spread mixture over crust.
   
   
   
5. Refrigerate for at least 1 hour before cutting into squares.
   
   
   

Recipe without photos . . . Lunch Room (no-bake) Peanut Butter Bars      12 large bars or 24 or more smaller bars

2 cups graham cracker crumbs

2 cups confectioners' sugar

1 cup butter or margarine, melted

1 cup peanut butter

1 ½ cups semisweet chocolate chips

4 tablespoons peanut butter

1. Mix together graham cracker crumbs, confectioners' sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well-blended.
2. Press evenly into the bottom of an ungreased 9x13-inch pan. (I lined the pan with wax paper for easy removal.)
3. Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.
4. Spread mixture over crust.
5. Refrigerate for at least 1 hour before cutting into squares.

 

Paw-of-Approval Dog Biscuits as featured in KANSAS! Magazine, 2025, vol 81, issue 5

The theme of KANSAS! 2025, vol 81, issue 5 is unusual or quirky things about Kansas. How could I tie this into the Taste article I write for the magazine? It finally dawned on me that I could write about dog bakeries . . . and proposed the idea to my editor. She suggested I also include cat cafes. “Cat Cafes” — I’d never heard of them but soon I had expanded my horizons (that’s why I love writing for KANSAS!). Then, along the way, I discovered Dog Bars! Hence the story that earned the title of Pet Paradise! It was a fun to write article that was informative and educational for me, and I hope for the readers. 

It seems that recipes for dogs are closely guarded secret lists of  ingredients and instructions, all designed to create nutritional treats that will appeal to our furry friends. So, I used a recipe that I’ve made for our doggie friends — Sammy, Duncan and Tucker who live in Colorado with David Amess. 

Paw-of-Approval Dog Biscuits  

 I did my research and recipe testing in a quest for wholesome treats for furry friends Sammy, Duncan and Tucker.  I knew I’d found a winner when the trio of golden retrievers snarfed up their “bones” and then each graced me with a paw-of-approval. Meta Newell West 

Yield: About 35 dog treats

INGREDIENTS

2 large eggs 

1 cup unsalted natural crunchy peanut butter 

1/2 cup unseasoned pumpkin puree (drain in a small mesh strainer to remove any excess moisture before measuring) 

1/2 cup water 

2 cups whole-wheat flour + more for dusting dough

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

Pinch of salt 

 

INSTRUCTIONS

1.   Preheat oven to 350°. Line 2 baking sheets with parchment paper that has been lightly sprayed with pan release.


2.   Whisk eggs, peanut butter, pumpkin and water in a large bowl. 

3.   Add flour, cinnamon, ginger and salt; stir to combine. 

4.   Tansfer to a lightly floured surface and knead until the dough comes together, about 1 minute.

5.   Divide the dough into 4 equal portions and lightly dust both sides with extra flour. 

6.   Roll one piece of dough about 1/4-inch thick, dusting with more flour as necessary to keep it from sticking. 

7.   Cut out biscuits with a 4-inch dog bone cookie cutter. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.


8.   Transfer to a prepared pan and bake the biscuits until the edges are golden brown, about 15 to 20 minutes. 

9.   Let cool on the pan for 5 minutes then transfer to a wire rack to cool completely. 

10.  Storage: Refrigerate for up to 1 week or freeze for up to 3 months.

 

Featured Pet Paradise establishment included in my article:

·    The Dog Treatery: Address: 1615 Jeanette Ave. Wichita, KS, 67203 / Phone: 316-267-1054 / Website: thedogtreatery.com / FB: The Dog Treatery

·    Barks & Brew : Address: 1312 E. English, Wichita, KS 67211 / Phone: 316-210-2773 / Website: barksandbrewsdogbar.com

·  Sunflower Cat Cafe: Address: 3236 Kimball Ave., Manhattan, KS / Phone: 785-537-3693 / Website: sunflowerpet.com / FB: Sunflower Pet, Manhattan KS

 

Included in a Side bar of other places to check out: 

·   Lucky Dog Pet Grocery & Bakery:  Address: 933 Massachusetts St, Lawrence, KS   Phone: 785-550-0926 /cell: 785-550-2852 / FB: Lucky Dog Pet Grocery & Bakery

·     Maddie’s Pet Bakery & Boutique: ONLINE access  / Phone:  785-226-5090  /  FB: Maddie’s Pet Bakery & Boutique

·   The Literary Cat Co.: Address: 915 N. Broadway, Pittsburg, KS, 66762 / Phone: 479-366-3316 / Website: theliterarycatco.com/home / FB: The Literary Cat Co

·    Topeka Cat Café: Address: 400 SW 29^th St, Suite H, Topeka, KS, 66611 / Phone: 785-640-3885 / Website: topekacatcafe.com/ FB: Topeka Cat Cafe