Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Martha Holmes shares this easy and delicious-sounding potato soup recipe.
Martha's Potato Soup
2 cans chicken broth (size not given)
1 teaspoon parsley
1 teaspoon chives
1½ teaspoons basil
1¼ teaspoons garlic
½ cup chopped onion
2 pounds hash brown potatoes (chunks)
1 to 2 cups milk OR sour cream
¾ pound shredded Mexican-style cheese blend
Salt and ground black pepper to taste
6 slices bacon, cooked until crisp and crumbled
Bring 2 to 4 cups water and chicken broth to a boil. Add spices, onion and hash browns. Cook until potatoes are tender. Add milk (or sour cream) and cheese and cook until cheese melts. Season to taste with salt and pepper. Serve topped with bacon, if desired.
Sheila Strack shares this cookie recipe sure to please coffee and chocolate lovers.
Chocolate Chunk Cookies
⅓ cup instant coffee powder OR espresso powder
2 tablespoons hot water
1½ cups all-purpose flour
¼ teaspoon baking soda
1½ cups butter, at room temperature
¾ cup granulated sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1½ cups pecans
1 cup white chocolate chunks (see note)
1 cup dark chocolate chunks (see note)
Mix coffee with hot water; let stand 5 minutes.
Mix flour and baking soda; set aside.
Beat butter and sugars until light and fluffy. Mix in coffee, egg and vanilla. Stir in flour mixture until well blended. Add chocolates and nuts; stir until evenly distributed. Drop by tablespoons 2 inches apart onto ungreased cookie sheets. Bake at 325 degrees for 10 to 12 minutes.
Note: Use candy-making chocolate and chop into big pieces for the chunks.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
Please include a daytime phone number.
Food on 11/14/2018