potato soup and cheese biscuits

found this here and thought i'd post it so i don't have to search the internet for it when we want to make it
http://kojodesigns.blogspot.com/2010/02/friday-fun-finds-copycat-dinner.html

Copycat Panera Bread Potato Soup
4 c chicken broth
4 c peeled and cubed potatoes
1/4 c minced onion
1/2 t seasoning salt
1/4 t white pepper
1/4 t ground red pepper
1 package cream cheese (8 oz, we used light), cut into chunks
Combine broth, potatoes, onion, and spices.Boil on medium heat until potatoes are tender.Smash a few of the potatoes to release their starch for thickening.Reduce to low heat.Add cream cheese.Heat, stirring frequently, until cheese melts.
***Two notes
1- We added a couple cups of broccoli as well because Burke loves it.  I'd recommend it.
2- Before we added the cream cheese, I pureed some broth, about a fourth of the potatoes and the cream cheese in the food processor (something we thought to try after we made this soup last time and the cream cheese melted a little unevenly).  Very creamy.  Again, I'd recommend it. :)


Copycat Red Lobster Cheddar Biscuits
2 c bisquick (I used the healthy kind)
2/3 c milk
1/2 c cheddar cheese
1/2 c butter, melted (umm, I think we used about 2 tablespoons of butter... I think they'd be tastier with more, but I couldn't bring myself to melt a whole stick of butter to use on our dinner biscuits)
1/4 t garlic powder

Heat oven to 450 degrees. Mix bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake 6-8 minutes or until golden brown.Mix butter or margarine and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

Pumpkin Cranberry Bread

This recipe uses either two standard loaf pans, or three aluminum foil loaf pans.

• 1- 3 / 4 cup canned pumpkin (one small can)
• 2/3 cup butter, melted
• 3 cups sugar
• 4 eggs
• 3-1/2 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 / 2 tsp cloves
• 2 tsp baking soda
• 2 tsp baking powder
• 1 / 2 tsp salt
• 2/3 cup water
• 1 / 2 cup chopped walnuts or pecans
• 1 cup chopped fresh or dried cranberries

Preheat oven to 350F degrees. Combine the eggs, pumpkin, butter, and water in a large bowl. In another bowl, combine all of the dry ingredients, plus the nuts and cranberries. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Grease the pans, and distribute the batter equally in the pans (should fill each about half way up). Bake for 1 hour.

Recipe via DesignSponge