Potato Soup, Slowly Cooked and Slowly Eaten

In addition to my new George Foreman grill, which I'm still trying to master, I've had the ole crock pot out again! It's been a blustery day with a winter weather advisory -- perfect for some potato soup with a side salad.

Slow and Easy Potato Soup (for 2 quart slow cooker)
1 medium size russet potato
1 can cream of potato soup
1 soup can of milk
chopped chives, about 10 stalks
1/4 of a small sweet onion, chopped
1/2 cup cheese -- I used the shredded Italian blend because that's what I had
black pepper

Peel potato and cut into chunks; microwave for 5 minutes Pour soup into crock pot, then fill can with milk and add to soup. Add potatoes, onion, chives, and cheese. Cook 4 hours on low, stirring occasionally. Add pepper to taste. Slurp from your bowl or mug of choice.

I enjoyed mine in a Hull handled soup dish, with a grilled chicken side salad.

Bonus: If you'd like some bran muffins for dessert (or breakfast tomorrow) with a nice cup of joe, try this recipe.

Hot Cocoa-My-Goodness!

Tonight I did something I've been wanting to do for a long time: I went to the grocery store in my slippers. I was looking for cinnamon apple spice tea, which is healthier than apple cider, but as usual found Food City's tea selection disappointing. Plan B: go home and drink some hot chocolate. It's cold outside! Instead of the dessert-like box variety, I decided to go with something I could make from scratch. (I like to think I could survive without mixes.) How complicated could it be, right? What a decadent little concoction!

Hot Cocoa-My-Goodness!
8 oz. milk -or- 6 oz. water and 2 oz. milk
1 tsp. nutella
1 heaping tbsp. cocoa powder
1 heaping tbsp. powdered sugar
peppermint candy

Heat milk or water to almost boiling and pour into large mug. Stir in nutella until completely melted, then add cocoa and powdered sugar. Drop in a peppermint or two and enjoy!

I Heart Sunday School

That's a lie.