As it starts getting colder, I figure it is time to tell everyone how I made my favorite soup. Sadly I don't have a picture of this because this was made last year. We did use a crockpot to fix this. I found the recipe on Facebook and tweaked it a little to make it a little easier and shorter prep time. First we put the diced potatoes into the pot then add four cups of chicken broth. The recipe calls for diced up onions, but I didn't use them because the soup I know never used onions. The different spices that was used was 1/2 tablespoon of salt and 1/2 tablespoon of black pepper. Then cover and set on low for 6 hours or high for 4 hours. I personally did the four hours and it came out great. Next step for this is to put 4 tablespoons of butter in a large pan. Next is 1/4 of cup of flour 1 and 1/2 cups of heavy cream, 1/4 cup of sour cream. Whisk until it is thicken. Next pour into the crockpot after the four hours or six hours is up. Mix everything together just so it is blended. Set the timer for 30 minutes. We added the cheese into the soup and some on top with bacon bits. Its a great and easy soup to make and doesn't required a lot of your attention . Of course if you try this at home please let me know how it turned out and if you changed anything that makes it a little unique. This is getting link to the recipe video on Facebook: https://www.facebook.com/buzzfeedtasty/videos/1704457099806932/
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This is actually a friend of mine's recipe. She didn't use exact measurements, so its actually a taste kinda dish. First she started boiling her elbow noodles. A little suggestion is to heavily salt the water before adding the noodles. After the noodles have gotten soft and have been boiling for about eight minutes, she drained the noodles and put pack into the pot. She then added heavy whipping cream, a little salt, a little pepper, sharp Sagrento cheese, the mexican mixed Sargento cheese, and lastly ketchup. She mixed together and put back onto the stove. You don't want a strong ketchup taste. She seasoned till it tasted all even. You can adjust to your own liking. After she put into a baking pan on top she put more of the sharp cheddar sargento cheese and the mexican mixed sargento cheese. She put into the oven at 350 degrees until the cheese was melted on top. I know this doesn't have exact measurements, but she didn't use measurements. You would have to season and add to your liking. When she gave me a portion I fell inlove with it and told her I was stealing it from her. I hope you like it as much as I did. Please give feed back if you tried this at home. 

This dish was a recipe I got online and actually added some of my own flare onto it. I started with the veggie first. You can add your own type of veggies, mine were broccoli, onions, and corn. I will cook them till soften. Then I added an egg with the veggies.  While this was cooking I started my rice in the microwave. Soy Sauce was my best friend in this dish. I cooked the chicken in a different pan as I was cooking the veggies as well. I added very little soy sauce to the chicken just to give it that brownish look. After the veggies and the rice were done I mixed it all in the same pan and added soy sauce to this plus various of spices. Onion powder, chili powder, ginger, and garlic powder. I added the chicken in the last little bit of cooking and made sure everything was mixed together. Its a simple and simi-quick dish to make. It was very delicious, but would have been a little better with the yum yum sauce or the white sauce at many Japanese restaurants. Please let me know if you try this and how it turned out for you, and if you did anything different.