Potato & Ham Soup

I had LOTS of leftover ham so I decided to throw this soup together....it is DELICIOUS!!!

Ingredients:
Ham (chopped up - about 1 1/2 cups)
dried onion (about a tablespoon)
celery seed (a few dashes)
salt/pepper (to taste)
garlic powder (about a teaspoon)
carrot (one large - chopped)
4 small potatoes (peeled and chopped)
3 cups of water
3 chicken bullion cubes
2 cups of milk
1/2 stick of butter
3 tablespoons of flour

Directions:
In a big pot add potatoes, ham, carrots, water, dried onion, garlic powder, celery seed, salt/pepper and bring to boil. Let boil for about 10 minutes (until the potatoes are tender). Next add the chicken cubes and stir to dissolve...turn pot down to a simmer. In another pot (small one) melt butter (med heat) then whisk in flour to make a thick paste....once it's thick add the milk slowly, while continuing to whisk. Bring heat up to a med high heat on the milk...and whisk until it starts to thicken. Once it's thick add the milk mixture to the potato soup. Stir together and let simmer for about 15 minutes...add any salt or pepper if needed for taste:-)

Serve with cheese and green onions on top...YUM!!!!!!!!

Cinnamon Almonds - Crock Pot

OMG...these ROCK! They are just like the ones you get at the fair. I am IN LOVE!!!!!!!!!!!! Easy to make too:-) The only thing I have to say about them...is keep stirring about every 20 minutes or they will burn...and make sure you spread them out on foil or something so they can harden. If you don't spread them out they will harden in big clumps...and you don't want that. This was my first attempt at making these are they turned out perfect...it's easy...just keep an eye on them!

Ingredients

• 1 1/2 C. Sugar
• 3 Tbsp. Cinnamon
• 1/8 tsp. Salt
• 1 Egg White
• 2 tsp. vanilla
• 3 1/2 Cups Almonds
• 1/4 C. Water

Directions

1. In a medium sized bowl, mix together sugas, cinnamon, and salt. Set aside.
2. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture.
3. Add cinnamon mixture to the almonds and toss until coated.
4. Thoroughly spray the stoneware of your large crock pot. Add the mixture of almonds and sugars to the crock pot and turn it to high
5. Cook ( with the lid on ) 1 1/2 hours, stirring every 20 minutes. In the last 15  minutes, add the 1/4 C. of water and stir well. Stir really well, especially as it gets later in the cooking process.
6. Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
7. Once the almonds have cooled store them in an air tight storage container and enjoy as you wish!!!!