I use Yukon Gold, Regular white and Russets for my soup and they all work just fine. Here is my all time favourite recipe. I love this soup and it is so easy. You can leave out the blue cheese but why would you! LOL Potato Leek And Stilton Soup 1 Tbsp butter 1 shallot chopped finely 1 cup leeks thinly sliced ( I only use the white and a wee bit of the green) 1 cup potato diced 2 cups chicken stock 1 to 1 1/2 cups cream salt and pepperto taste pinch nutmeg few drops lemon juice 2 oz stilton or other blue cheese Melt butter, add shallot and leek cooking until soft but not browned. Heat the chicken stock and add to the leeks, add the potatoes. Cook until potatoes are just tender. Cool and puree in the food processor. Separately heat and reduce the cream. Stir in the blended leek mixture. Bring to a gentle boil. Add seasonings and lemon juice. Pour into bowls and top each with 1/2 ounce crumbled Stilton. ( I add the cheese to the actual soup with the lemon juice and seasonings)

John, when I left for work this morning the friends that stayed overnight after the movie were still sleeping. I just got home and the one friend left and my daughter were still in their pj's laying on the couch and blowup bed. I asked them if they had stayed in bed all day. Nope, they had to bring two of the other friends to work. Kayla made Cauldron Cakes for everyone for breakfast. When they got back from taking their friends to work then they got back into bed and slept some more. They got home around 3:00am. Ahhh, to be a teen again...Nahhh. From what they have told me about the movie it is awesome but they all were crying at one point too. Can't wait to see it. NancyLouise

I hope you have a wonderful time baking tomorrow rhome! Double ovens.. swooonn.. lol. Boy am I a slacker compared to ya'll. For the New Orleans boxes I made regular chocolate chip, peanut butter with colored sugar [as per tradition] and fudge. The kids only like certain stuff and the fudge is Christys family tradition so she has to send her sister and mother some. I sent them a pecan pie too. I've also made meltaways, world peace, milk choc choc chip, shortbread, more fudge and caramels for Christys fellow employees. The caramels sure did turn out great this year. I forgot to put in the vanilla. lol. I think I like them better. You can really taste the butter. The execs got pecan pies. I have dough in the fridge for the rest of the milk choc chips and I took some of that dough and instead of chips I added bunch of old fashioned oats to it for me. I am weird in that I don't like cookies to sit around very long. I'd rather have them fresh, so I tend to make doughs and just bake off a pan or two at a time. So, as it gets closer to Christmas I'll be still making our ricotta cookies, some rugeleah, sand tarts, and for the Christmas dessert I'll make a pecan pie and chocolate pie. For Christy's stocking I'm making Ann's crisp truffles and some chocolate covered raisins. So, let me make a list.. hmm.. Standard chocolate chip Peanut butter World Peace Meltaways Rugeleah Milk chocolate chocolate chip Oatmeal Shortbread Sand tarts Ricotta cookies Sugar Cookie cutouts [maybe, I like to make the shortbread into cutouts, so that might do for this year] Fudge Caramels Crisp truffles Chocolate covered raisins [she doesn't like nuts] Pecan Pie Chocolate Pie Yup, I'm a slacker ;(

Come right over Becky-- just don't look too closely at my messy house -- only 1/2 the decoratings done-- the kichen counters can't be seen as my mixer & cookie trays are permanently out for a few more days-- outside lights aren't up yet tho I did get the Wreath hung on the front door. Heck the front stoop isn't even shoveled off ! Double heck-- supper tonight's going to be tuna sandwiches & canned soup !!!! Chocolate Coffee Haelnut Caramels: I used the microwave caramel recipe Maureen posted the other day & added 2 individual single cup packets of instant Tasters Choice Chocolate coffee and 2 of the single cup packs of the Hazelnut instant coffee-- just mixed them ( dry granules) in with the butter , condensed milk etc. Diane's Home Cookin Chapter: Candy & other confections Microwave Caramels ================== Nonstick foil 1 cup butter (no substitutions) 2-1/2 cups packed brown sugar 1 cup light-colored corn syrup One 14-oz. can sweetened condensed milk 1 teaspoon vanilla (* my notes: for chocolate hazelnut flavor add 2 pkgs each of Tasters Choice single cup size instant Cholate coffee & Hazelnut coffee-- the dry granules-- just mix in with butter,b sugar etc.) . 1. Line a 9x9-inch baking pan with nonstick foil or buttered foil, allowing edges to hang over sides of pan; set aside. 2. In a large microwave-safe bowl combine butter, brown sugar, corn syrup, and condensed milk; cover loosely with parchment paper. Microwave on 100% power (high) for 4 or 5 minutes* or until butter starts to melt. Whisk to combine mixture. Microwave on high for 4 or 5 minutes* more. Whisk well. Microwave an additional 4 or 5 minutes*. Whisk gently. Add vanilla. (Note: Bowl may get hot as mixture cooks; use hot pads to handle.) 3. Pour caramel mixture into the prepared pan. Chill for 1 to 1 1/2 hours or until just firm. Using foil, lift block of caramel from the pan. Use a buttered knife to cut into 1-inch squares. Try the topping variations below, if desired, making several of the variations with 1 batch of caramels. Wrap individually with plastic wrap or waxed paper or place in candy cups in a covered gift tin or container. Store in an airtight container either chilled or at room temperature (we prefer chilled) for up to 2 weeks. Makes 2 3/4 pounds (81 pieces) *Note: Use the 4-minute timings for higher wattage microwave ovens (1,100 to 1,200 watts) and 5-minute timings for lower wattage ovens. Confetti Caramels: Place 1/4 cup assorted colored sprinkles in a custard cup; set aside. In a small microwave-safe bowl place 1/2 cup white baking pieces. Microwave on 100% power (high) for 1 to 2 minutes or until melted, stopping every 30 seconds to stir. Dip bottom of each caramel in melted white chocolate. Dip into sprinkles and place on parchment or waxed paper until set. Enough to dip 20 caramels. Orange-Cranberry Drizzles: In a custard cup combine 1 teaspoon finely shredded orange peel and 2 tablespoons snipped dried cranberries; set aside. When caramel is just set, sprinkle orange mixture atop one-quarter of the pan (or desired portion); press lightly. Cut caramels as directed. Melt 1/4 cup white baking pieces as directed above. Place melted pieces in a small plastic bag; snip a small hole in the corner of the bag. Place caramels on cooling rack over parchment paper. Drizzle with melted pieces by squeezing from bag over caramels. Enough for 20 caramels. Toffee, Almond, or Chocolate Treats: Place 1/2 cup chocolate-covered toffee pieces, sliced toasted almonds, and/or miniature semisweet chocolate pieces in a small, shallow bowl. After cutting caramels (they should still be slightly warm and a little soft), dip each into the desired topping gently pressing the bits into each caramel. Enough for 20 caramels. posted by Maureen A