Sunday, Nov 7th, 2010

Bringing back Sunday Dinner.
The kids are old enough now to start learning table manners as well as to have the meal served in several courses. I also served the food on REAL plates, not the plastic ones that they're used to (didn't use the good china yet, we'll get there eventually, lol) I also found out that I didn't have any really small bowls, so I served the kids soup in coffee mugs and I used salad plates for the kids regular dish. I have smaller plates that are used for the coffee mugs, but they are packed away. Maybe I'll get around to it this week, lol. Joey was the only one who was confused, he kept asking to be excused after each serving, lol. The soup was AWESOME and I can't wait to have it for lunch tomorrow! Instead of using the bacon as a garnish, I included it into the soup when I put in the potatoes.

Baked Potato Soup
Iceberg Lettuce Salad
Pot Roast, Rice and Barley Pilaf, Green Beans, Strawberry Jello, Dinner Rolls
Harvest Crumb Cake

Baked Potato Soup
This is a creamy potato soup—a little different than a chowder—and topped with cheddar and bacon. This is a soup that everyone will like.

1/4 cup butter
1/2 medium onion, chopped
1 medium carrot, grated
1/4 cup all purpose flour
1 15-ounce can chicken broth
1 12-ounce can evaporated milk
3 medium russet potatoes, baked and cooled
1/2 c up grated cheddar cheese
1/2 teaspoon salt
pepper to taste
1/2 c up grated cheese (for garnish)
4 slices bacon, cooked crisp and snipped into pieces
3 tablespoons sliced green onions
Melt the butter in a large saucepan over medium heat. Add the onion and carrot
and cook until soft, stirring occasionally.

Stir in flour. Gradually stir in broth and evaporated milk. Cook over medium heat.
Stirring occasionally, until the mixture thickens and just comes to a boil.

Scoop the pulp from the potatoes and add to the soup. Cook again until thick.
Add the cheese, salt, and pepper and stir until the cheese is malted the soup is thin.

Serve with grated cheese, bacon, and green onion on top.

Thousand Island Dressing
1 cup mayonnaise
1 cup ketchup
1/4 cup sweet pickle relish
2 teaspoons worcestershire sauce
1 tablespoon sugar
1/4 cup (or less)milk (do not add if you like it thick)

Harvest Crumb Cake

1 1/2 Cups All-Purpose Flour
1/2 Cup Super fine Sugar
1 1/2 Tsp Baking Powder
1/2 Tsp Salt
1 Egg
1/2 Cup Whole Milk
1/8 Cup Oil (I used Canola)
1 Tsp Pure Vanilla Extract
Pumpkin Layer :
1 Egg (slightly beaten)
1 3/4 Cups Canned Pumpkin (I used Libby's)
1/3 Cup Super fine Sugar
1 Tsp Pumpkin Pie Spice
Crumb Topping:
1 1/4 Cups All-Purpose Flour
1/2 Cup Light Br own Sugar
1 Tsp Cinnamon
1 Stick Unsalted Butter (room temperature, or melted and cooled)

Heat your oven to 350 degrees. Grease and line a 8 or 9 inch square pan with
waxed paper extending over two ends, then spritz the paper with cooking spray.
To make the cake, sift the dry ingredients together, including the sugar , and set aside. In your mixer bowl, beat the egg, milk, oil and vanilla together well. Fold in the dry ingredients until combined. It's important to NOT over -mix this cake. Spread 1/2 the batter evenly in the baking dish.
To make the pumpkin layer, mix the pumpkin layer ingredients in a small bowl until combined. Spread over the first layer of batter .
To make the crumb topping, wipe the mixer bowl and beaters. Place all ingredients in mixer bowl
and mix until large/average size crumbs form. Sprinkle the 1/2 the crumbs over the pumpkin layer . Carefully spread (I poured the batter in waves as it's almost impossible to 'spread' this batter over loose crumbs) the rest of the batter over the top (it's okay if your remaining batter doesn't cover evenly and completely) and sprinkle with remaining crumb topping.
Bake for 40-45 minutes. Lay foil loosely over the top until the last 15-20 minutes of bake time.
Make sure a tester comes out fairly clean - you don't want a gooey pumpkin layer that spreads when you cut it. A bit of moist pumpkin on the tester is okay, it will thicken and set as the cake cools. Cool the cake in the pan on a wire rack for at least 30 minutes, use the waxed paper ends to lift it out, cut and serve.
Dust with Confectioner's Sugar if you like.

Courtesy of Dawn @

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