Somma Borscht

 Somma Borscht 

1 lb Farmer Sausage*

16 cups Water

1 large Onion, diced

12 cups Potatoes, diced 

2 tbsp Vinegar 

2 tbsp Salt

1/4 cup chopped fresh Dill OR 2 tbsp dry Dill Weed

2 tbsp fresh Parsley OR 1 tbsp dry Parsley

1/2 tsp Seasoned or Black Pepper 

1/2 cup Sour Cream

1 cup Whipping Cream 

Peel sausage and cut into bite sized pieces. Boil in water for 15 minutes. 

Skim the white foam off of the top. 

Add the onions, potatoes, vinegar, salt, dill, parsley and seasoned pepper.

Bring to a boil and simmer for about 45 minutes or until onions and potatoes are tender.

Whisk together the sour cream and whipping cream and stir into the soup.

*Smoked Ham can be used in place of Farmer Sausage 

Scotcheroos

Scotcheroos

1 cup Sugar

1 1/3 cup Corn Syrup

1 1/3 cup Peanut Butter

1 tsp Vanilla

6 cups Rice Krispies

1 bag Chocolate Chips

1 bag Butterscotch Chips

1 tbsp Coconut Oil

Spray a 9 x 13 pan with non-stick spray and set aside.

In a medium size sauce pan, add sugar, peanut butter and corn syrup and mix together.

Place pan on stove top over low heat and stir until mixture is melted and sugar is dissolved. Stir constantly and watch this carefully.

DO NOT let the mixture come to a boil. This will result in hard squares!

Remove from the heat and stir in peanut butter and vanilla.

Pour Rice Krispies in a large bowl and 

pour melted mixture over Rice Krispies and mix well.

Pour into prepared pan, distribute evenly, and press down firmly.

Combine chocolate chips, butterscotch chips and coconut oil in a microwave safe bowl and microwave in 30 second intervals, stirring between intervals, until smooth and melted.

Pour over pan of Rice Krispies and spread evenly until covered.

Let chocolate harden before cutting. Place pan into the fridge or freezer if you want to speed up the cooling!