Mix everything.
Place carrots and water in a microwaveable dish and microwave on high for 4 minutes. Add butter and lightly salt and pepper then add brown sugar. Microwave on high an additional 4 minutes or until carrots are cooked.
Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. Start with about ¼ tsp., give it a few minutes, and then add more if you need it.
Ladle into bowls and sprinkle with extra bacon and/or cheese if you want.
Serves 6-8.
Mix pretzels, sugar, and butter in 9×13 pan and bake at 325° for 10 minutes to create a crust. Make the cream filling while the crust cools by mixing the cream cheese, powdered sugar, and cool whip. Make the jello filling by boiling the water and mixing in the raspberry jello. Stir in the frozen raspberries and place in the fridge to cool. After the crust has cooled cover it with the cream filling. When the jello filling is almost set pour it over the crust and cream filling.
Combine all ingredients into tall blending cup. Twist cup into base, push down, and pulse until desired consistency is reached. Add chili or cayenne pepper if desired for an extra kick.
Soak beans for 6 hours. (In warm weather soak beans in the fridge.) Heat oil on medium. Cook onion in oil for 3 minutes. Add half the garlic to oil and cook for one minute. Add beans and soaking oil to oil mixture. Add water as necessary so that beans are covered by an inch of water. Reduce heat to low. Skim off any foam then cover and simmer for 1 hour. Add salt, cilantro, and the rest of the garlic and simmer for another hour until beans are soft and fragrant.
Let beans sit in the fridge overnight for the best flavor.
Soak white beans overnight. Drain and rinse. Heat oil and add garlic and sage. Cook until soft. Add water and bring to a boil. Add carrot, fennel, tomato, salt and pepper. Simmer 40 minutes.
Pull out a bean. If the skin breaks and shrinks the beans are done. Squeeze in a lemon after the beans are done simmering.
Mix dry ingredients in one bowl and wet ingredients in a separate bowl. Pour wet mix over dry mix, spread on a buttered cookie sheet, and place in the oven at 325° for 30-45 minutes.
Bring milk, flour, and butter to a boil. For stronger taste add lemon juice and garlic. Add cheese and reduce heat. Do not get the cheese boiling.
Mix all ingredients and store in a dry location.
Combine ⅓ cup soup mix with 1 ¼ cup cold water. Cook on the stove and stir until it thickens.