Potato Cheddar Soup

7-8 medium red potatoes, scrubbed (peel off anything ugly), large dice

3 Tablespoons bacon grease (butter, olive oil, coconut oil if you don't have any)

1 onion, small dice

4 ribs celery, small dice

1/4 cup butter

1/4 cup flour

4 cups milk

1/2 teaspoon sugar

1 chicken bouillon cube, crushed

1 Tablespoon dried parsley

1 cup cheddar cheese, grated

Put potatoes in a medium saucepan, cover with water.  Bring to a boil, reduce heat, cook until tender (about 15 minutes).  While the potatoes are cooking, in a stock pot, saute onion and celery in bacon grease on medium low heat until tender (about 10-15 minutes).  Add butter and let it melt.  Stir in the flour and let it cook for a couple of minutes.  Add the milk, sugar, bouillon, and parsley.  Increase heat to medium.  Either drain the potatoes, or remove from water with a spider, and add to the soup.  Cook until thick and bubbly (about 5-10 minutes).  Stir in cheddar cheese.  Enjoy!

P.S.  If you have some diced ham in the fridge, that makes a good addition.  Pictured you can see some chopped bacon and extra cheddar on top for a beautiful presentation.  :)

Best Movie Popcorn Ever

3 Tablespoons coconut oil*

1/3 cup popcorn

3 Tablespoons melted butter

salt (to taste)

Spoon oil into a large skillet.  Turn heat to medium high.  Pour in 1/3 cup popcorn.  Cover the pan, and shake gently over heat.  Pretty soon you'll hear the popping going on.  Remove the pan from heat when the popping stops.  Pour into a large bowl and drizzle with butter and sprinkle with salt to your taste.

*For everyday popcorn use affordable LouAna Coconut Oil.  For special occasions, splurge and use extra virgin coconut oil.

Kristen's Mini Frittatas

6 eggs

1/2 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon dry mustard

2 shakes hot sauce

1 cup grated sharp cheddar cheese

3/4 cup finely chopped broccoli (cooked)

1/4 cup red pepper, small dice (bottled)

1/2 cup ham, small dice

Preheat oven to 350 degrees. Generously grease* muffin tin. Beat first six ingredients in medium bowl. Add remaining ingredients, mix until combined. Divide evenly into muffin cups. Bake until just set, about 22-25 minutes.  Let cool for 5 minutes before removing from pan.

*Kristen used coconut oil, I'd use bacon grease, butter would be fine.