Mom’s Potato Candy

Merry Christmas!  I thought I would share a recipe for potato candy.  My mom used to make this when I was little and I really liked it.  I wasn’t sure as an adult how this would taste as it is mostly sugar, but since I am big on nostalgia and have the day off I thought why not?  So here is the recipe I used and when my Mom was alive she said that it took one potato and enough powder sugar to make a dough.  This is approx. what I used:

Potato Candy

1 potato mashed

2 lb of powdered sugar

1/3-1/2 cup peanut butter

First you will skin, boil and mash 1 potato.  If the potato is too lumpy you can use a tiny bit of milk to make it smooth.  Then start adding the powdered sugar a little at a time.  At first it will become watery (even though it doesn’t look like it will at first).  As you add more sugar it becomes sticky.  At this point I put it on wax paper sprinkled with powdered sugar and began to kneed and mix in more powdered sugar.  When the consistency is like a dough you roll it out on the wax paper, spread it with peanut butter and then roll it up.  Put it in the refrigerator for 1 hour and then slice.  Below are my pictures (I realize these pictures are a bit shaky since I took them with my tablet, please forgive the fuzziness):

 

Nee’s Chicken Tortilla Soup

This is the best Chicken Tortilla Soup ever and it basically was by trial and error that I found it.  I can’t remember where I got the original recipe, but I have changed and added so much to it that it is now my recipe.  We put a low carb tortilla in the bottom of the bowl and put the soup on top.  Since my son doesn’t like soup, he picks out the chicken and puts it on the tortilla.  I hope you enjoy it as much as we do.

Nee’s Chicken Tortilla Soup:

2-4 boneless chicken breasts

Olive Oil

1 cup diced onion

1 Tbs minced garlic in a jar

1/4 cup diced green bell peppers (or 1/2 cup and don’t put in the red pepper)

1/4 cup diced red bell peppers

1 can diced green chilis

1 can Rotel tomatoes and chilies

2 – 14 oz can crushed fire roasted tomatoes

1 can or jar of tomato sauce

4 cups chicken broth or water + 1/3 cup water

3 Tbs Tomato Paste

2 Tbsp sugar or sweetener of your choice equal to 2 Tbs of sugar

1/2 tsp garlic powder

1/2 tsp garlic salt

1 tsp salt

3 tsp cumin

3 tsp chili powder

Set pressure cooker on to high or cook and put some olive oil in the bottom of the pan.  Stir fry the cut up chicken in the bottom of the pan for a few minutes.  Add all the other ingredients.  Put the lid on, seal, and cook for 20 minutes.  Leave the pressure release naturally.  Makes a lot and you can serve for a couple days or freeze.  Some other pictures of the process: