Our winner was Donna who posted a recipe Cousin Herbie's Chili. I love chili and I'm sure many others so as well.
Donna's shop on Etsy is DonnaDesigned. Check it out!
https://www.etsy.com/shop/DonnaDesigned
In Donna's About section she explains, "In my shop you will find purses, totes, ID lanyards, doll clothes which fit 18 inch dolls, and hair accessories I also have several cross stitched items: ornaments, and bookmarks; and some of my other items will have cross stitched parts."
Check out all of her beautiful items! She is so creative with all the outfits she designs for her 18" dolls --- and all of her other items as well.
Here is an item from Donna's Shop. This lovely doll is ready to make those soups, chili, and stew.
Others who participated in the recipe and treasury making contest included me (Jeanne), Meredith, Karen, and Lisa.Here's an item from each of the shops that reflect this beautiful season.
From Meredith's Shop: https://www.etsy.com/shop/Patchworkcrafters
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From Lisa's Shop: https://www.etsy.com/shop/sixkidsandacamera
From Karen's Shop: https://www.etsy.com/shop/2HeartsDesire
And from my Shop:
I'm also happy to share the soup recipe that was the basis for my treasury. You can add corn if you like. Adjust the recipe to reflect your preferences. I like it both ways.
Quick Potato Chowder
6 slices bacon
1 onion, chopped
1 ½ cups water
2 (12 oz.) packages frozen hash brown potatoes
1 ½ c. milk
1 ½ teaspoons seasoned salt
½ teaspoon pepper
Cut bacon slices in half and cook in a large sauce pan until crisp. Remove bacon and drain. Pour off all by 2 tablespoons bacon fat. Add onion to remaining bacon fat and cook until tender, but not browned. Add the water and potatoes. Bring to a boil, turn heat low, cover, and simmer 15 minutes or until potatoes are tender. Add the milk, seasoned salt and pepper. Heat thoroughly, but do not boil. Crumble bacon over chowder. Makes 6 servings.
(You can cube fresh potatoes and use them instead of frozen hash browns.)
6 slices bacon
1 onion, chopped
1 ½ cups water
2 (12 oz.) packages frozen hash brown potatoes
1 ½ c. milk
1 ½ teaspoons seasoned salt
½ teaspoon pepper
Cut bacon slices in half and cook in a large sauce pan until crisp. Remove bacon and drain. Pour off all by 2 tablespoons bacon fat. Add onion to remaining bacon fat and cook until tender, but not browned. Add the water and potatoes. Bring to a boil, turn heat low, cover, and simmer 15 minutes or until potatoes are tender. Add the milk, seasoned salt and pepper. Heat thoroughly, but do not boil. Crumble bacon over chowder. Makes 6 servings.
(You can cube fresh potatoes and use them instead of frozen hash browns.)
If you are a participant in Etsy, come by to check out our team.
We all wish you a wonderful Autumn filled with special times with family and friends!
I can't wait to try all these wonderful recipes! Perfect for the fall and winter season.
ReplyDeleteCongratulations, Donna, on being our winning cook :)