Baked Potato Soup

Baked Potato Soup

½ cup butter

½ cup chopped onion

½ cup flour

2 cans (14 oz) chicken broth

2 cans (12 oz) evaporated milk

6 baked potatoes

Salt & Pepper to taste

8 bacon strips, cooked and crumbled

½ cup shredded cheddar cheese

Melt butter in large saucepan over medium heat. Add onion: cook stirring occasionally, for1-2 minutes or until tender. Stir in flour. Gradually stir in broth & milk. Scoop potato pulp from one potato, mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potatoes & skins. Add to soup and top with bacon and cheese.

Crunchy Chicken Bites

I got this recipe from the ward cookbook- Chris Runhaar submitted it and we all loved it!

1 lb. Chicken Tenders, cut up into bite-sized pieces
1 egg white
1/2 package Dry Ranch dressing mix
6 C. Whole grain chips (I used Sunchips)
1/4 tsp. Paprika

Preheat oven to 400 degrees. Whisk together 1 T. dressing mix and egg white. Crush chips in a re-sealable bag: add remaining dressing mix and paprika- Shake well. Add chicken to egg mixture: mix well to coat. Add half of the coated chicken to chips; shake to coat and arrange on a single layer on a pan. Repeat with remaining chicken. Spray chicken with nonstick spary. Bake for 14-16 minutes or until chicken is no longer pink.