Broccoli Cheese Soup

Broccoli Cheese Soup

Cook in  3 qts of water until tender:
3-4 large sliced carrots
1 lg. onion
3 or more sticks celery chopped with leaves
2-3 large diced potatoes

When tender add extra water to equal 3 quarts liquid

Add: 10-12 chicken bouillon cubes then taste (maybe too salty, plus cheese adds salt) or (start with 3 quarts chicken broth)

Sauce: Melt: 3/4 c. butter
Add 1 1/2 c. flour
Blend and add to soup

Stir in 16oz. cheese whiz
Add: 1 small pkg frozen peas
Add: 1 small pkg frozen broccoli or fresh

Use rolls for soup bowls

What to serve with this....
Ham slider sandwiches

Source: Robyn Rasmussen

Cheeseburger Soup

Cheeseburger Soup

1/2 lb. beef ground
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 t. dried basil
1 t. parsley flakes
4 T. butter, divided
2 c. chicken broth
4 c. diced, peeled potatoes (1-3/4 lb)
1/4 c. flour
8 oz. American cheese, cubed 2 cups (Aunt Mary uses cheddar cheese)
1-1/2 c. milk
3/4 t. salt
1/4 to 1/2 t. pepper
1/4 c. sour cream

In a 3 quart saucepan, brown beef, drain set aside.  In the saucepan saute onion, carrots, celery, basil and parsley in 1 T butter for 10 minutes.  Add broth, potatoes, and beef bring to a boil.  Reduce heat, cover and simmer 10-12 minutes until potatoes are tender.

In a small skillet melt remaining butter.  Add flour.  cook and stir for 3-5 minutes or until bubbly. Add to soup, bring to boil.  Cook and stir for 2 minutes.  Reduce heat to low.  Add cheese, milk, salt and pepper.  Cook and stir until cheese melts.  Remove from heat, blend in sour cream.

Yield: 2-1/4 qt. or 8 servings.

Source: Aunt Mary James

Sour Cream Chocolate Cake with Peanut Butter Frosting

Sour Cream Chocolate Cake with Peanut Butter Frosting

2 cups flour
2-1/2 c. sugar
3/4 c. unsweetened cocoa powder, preferably Dutch process
2 t. baking soda
1 t. salt
1 c. neutral vegetable oil (such as canola, soybean, vegetable blend)
1 c. sour cream
1-1/2 c. water
2 T distilled white vinegar
1 t. vanilla extract
2 eggs

Combine flour, cocoa powder, baking soda, salt.  Whisk well.  Add oil, sour cream, whisk  to blend. Gradually beat in water blend vinegar, vanilla.  Whisk in eggs and beat until well blended.

Cook  at 350 degrees for 30-35 minutes.
3-8 inch cake pans
2-9 inch cake pans
Butter & line with parchment paper

Peanut Butter Frosting (makes 5 cups)
10 oz cream cheese at room temperature.
4 oz (1/2 cup butter or 1 stick)  unsalted butter at room temperature
5 c. confectioners sugar, sifted (powdered sugar)
2/3 c. smooth peanut butter (prefer commercial brand)

Beat cream cheese, and butter until light and fluffy.  Gradually add confectioners sugar 1 cup at a time.  Mix thoroughly after each addition scraping down sides of bowl often.  Beat medium speed until light and fluffy 3-4 minutes.

Source: Aunt Mary James

Aunt Mary's James Famous Pumpkin Fluff

Aunt Mary's James Famous Pumpkin Fluff

1-16 oz container frozen whipped topping, thawed
1-5oz pkg instant vanilla pudding mix
1-15oz can solid pack pumpkin
1 T pumpkin pie spice*

In a large bowl, mix together instant vanilla pudding mix, pumpkin, and pumpkin pie spice.
Fold in the thawed frozen whipped topping.  Chill in the refrigerator until serving.

Serve w/ Anna Ginger Swedish thins (Costco)

Source: Aunt Mary James

*Pumpkin pie spice
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg/allspice
1/4 t. .ground cloves

Chocolate Pie

Chocolate pie

Crust:

1 pkg. (4oz) semi-sweet chocolate
1/4 c. butter
(Microwave until melted; then add
3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. flour
1/2 c. pecans

Stir together, spread in greased 9" pie plate
Bake for 25 minutes at 350 degrees. Do not over bake, center comes out in fudge like crumbs

Chocolate pudding:
 2 1/2 c. milk
2 pkg.(4 oz serving size) chocolate instant pudding
1-8 oz cool whip topping
garnish with grated chocolate shavings

Scoop out center of brownie leaving 1/2" thick bottom and sides
Stir in half of whipped topping and 1/2 c. of brownie pieces.
Top with remaining cool whip and brownie pieces.

Source:?

Sante Fe Spice Rub for Chicken

Santa Fe Spice Rub

 

• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon packed light or dark brown sugar
• 2 tablespoons extra virgin olive oil
• 4-6 boneless skinless chicken breasts

Directions

1. In a small bowl, combine all the spices and brown sugar. Stir in the olive oil and mix until a crumbly, moist paste forms.
2. Place the chicken in a single layer in a 9X13-inch or similar size baking pan. Rub the chicken generously with the spice mixture on all sides. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or up to 10 hours.
3. Grill the chicken over medium heat until cooked through, about 6-7 minutes per side, depending on the size and thickness of the chicken breasts. Let the chicken rest for 5 minutes. Cut into strips and serve. This chicken is delicious served as-is and is also wonderful served in soft tortillas with taco garnishes.

Yield: Serves 4-6

What to serve with this....
Honey Orange Glazed Carrots

Recipe Source: adapted slightly from All You Magazine, June 17, 2011 & Mels Kitchen Cafe


Note: Used this on chicken drumsticks and let the rub refrigerate over 13 hours. Delicious!! Eric approved.

Death by Chocolate Cake

Death by Chocolate Cake




3/4 c. sour cream
4 eggs
1/2 c. water
1/2 c oil
1 chocolate cake mix
1 small box instant chocolate pudding
1 cup semisweet chocolate chips
powdered sugar

Preheat oven to 350'

Beat sour cream, eggs, water and oil together in a large bowl until thoroughly mixed.  Add cake mix and pudding mix.  Stir in chocolate chips.  Place batter in greased and floured bundt pan.

Bake 45-55 minutes, or until fork inserted into cake comes out clean.

While still hot, invert cake onto a serving platter.  When cool, sift powdered sugar over top of cake.

Apple Crisp

Apple Crisp




6 Granny Smith apples
3/4 c. brown sugar
1/2 c. flour
1/2 c. quick cooking oats
1/3 c. butter
3/4 t. cinnamon
3/4 t. nutmeg



Grease bottom sides of square pan 8 X 8 X 2 with shortening
Apples in pan
Mix remaining ingredients-sprinkle over apples

Oven 375' Bake for 30 minutes
Until the topping is golden brown and the apples are tender

Serve with Ice Cream.

Garlicky Blue Cheese spread

Garlicky Blue Cheese Spread

1/2 c. mayo
1/4 t. salt
1/4 t. pepper
1 Tbsp red wine vinegar
1 clove garlic pressed or finely minced
1/4 c. crumbled blue cheese

Mix well and stir in crumbled blue cheese.
Store in refrigerator

What to serve with this......
Crispy Shoestring onions

Source: Our best bites

Crispy Shoestring Onions

Crispy Shoestring Onions

1 large onion halved cut into 1/4' slices
2 eggs
2 Tbsp. milk
1-1/2 c. flour
1 t. seasoning salt
1 t. pepper
1 t. garlic powder

Oil for frying

Heat 2" of oil to 350' use pot with sides.
Work w/ handful of onions at a time, dip in egg mixture and let excess drip off.  Dredge in flour & lightly toss to coat.  Place onions in hot oil and cook until golden brown.  Remove and place on papertowl to absorb oil.
Yields: 4 cups shoestring onions

What to serve with this.....
Garlic Blue Cheese Dressing great on hamburger buns

Source: Our best bites

Meat, Potatoes, Carrots plus cream of chicken soup

Cook in Crockpot until done

meat
potatoes
carrots
2 can cream of chicken soup
little water

Salsa Chicken

In Crockpot add:

Chicken
Salsa
Sour cream
Cheese

King Ranch Chicken Casserole

 

 

 

2 cups chopped cooked chicken

1 bag (12 oz) frozen onions, celery, bell pepper and parsley seasoning blend

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (10 3/4 oz) condensed cream of mushroom soup

1 can (10 oz) diced tomatoes with green chiles, undrained

1 teaspoon chili powder

1/2 teaspoon garlic salt

12 soft corn tortillas (6 inch), torn into 1-inch pieces

2 cups shredded Cheddar cheese (8 oz)

Directions

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2 In large bowl, stir together chicken, seasoning blend, soups, tomatoes, chili powder and garlic salt.
• 3 Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.
• 4 Bake uncovered 32 to 35 minutes or until bubbly. 

Source: Betty Crocker

Serves 8

Involtini di Prosciutto

Involtini di Prosciutto (Settebello)

Proscheutto (smiths or Italian deli)
Goat cheese (costco)
Baby Arugula (smiths)
 Balsamic reduction
Parmesan cheese
Olive oil


Take goat cheese(room temp-more flavorful) and baby arugula and wrap Proscheutto around them, then roll up. Put Parmesan cheese shaved on top.  Drizzle with balsamic reduction. Drizzle with Olive oil. Crumble some more goat cheese on top.

Source: Brittany from Settebello restaurant
 



(Prosciutto Crudo Wrapped Around Baby Arugula and Goat Cheese. Topped With Goat Cheese, Shaved Parmigiano-Reggiano, Balsamic Reduction and Extra Virgin Olive Oil)

Apple Dumpling Pastry

 

Apple Dumpling

Dough
2-1/4 c. flour
2/3 c. Crisco butter (comes in cubes)
1/2 t. salt
8 Tbsp. water
Cream flour and Crisco together in kitchen aid, then add salt and then add water one Tbsp at a time.
 Place dough in fridge for 1 hour

Filling
4 shredded, peeled apples (gala & granny smith apples)
1/2 t. cinnamon
1/2 t. nutmeg
3/4 c. sugar

Syrup (try doubling the syrup for this recipe)

1-3/4 c. water
1 c. sugar

5 Tbsp. butter
1 t. real Mexican vanilla
1/2 t. cinnamon
1/2 t. nutmeg
Optional (grated orange peel)
Boil all ingredients together. Then pour over dumplings before baking. 

Roll out chilled dough like you do when making cinnamon rolls, put filling mixture on top. roll up all of dough like cinnamon rolls, then slice and place in 9 X 13 pan.  Bake 375 for 40-45 minutes.  Serve with ice cream or whip cream.

Source: Allison (Troy's friend)

Cornbread

2 boxes jiffy cornbread
4 eggs, beaten
1-2 jalapeno (no seeds)  (optional- a few slices on top)
1 pkg frozen corn (16 ozs)
1 can cream of corn
1/2 c. cheese  (cheddar/monzarella) + (plus more finely grated on top) (total approx 1 cup)
1-16 oz. container sour cream
1 c. butter, melted

Cook in a 9 X 13 pan
350 degrees for 35-50 minutes (may take up to 50 minutes if cooking in stone cookware)

Allison's optional editions-
add 1/4 cup sugar
add more grated cheese on top for a total of 1 cup in recipe
add more jalapenos 2 at least 

Source: Allison troy's friend (from pinterest)

Chinese Salad

Chinese Salad

1 c. cider vinegar (Braggs is best)
1 c. sugar
1-1/2 T. onion salt (or 2 T. fresh onion)
1 T. garlic salt
1-1/2 t. thyme
3/4 t. rosemary
3/4 t. sweet basil
1/4 t. dill
1/4 c. lemon juice (approx 1 whole lemon)
1/2 c. orange juice
oil if desired
shake well (1 day ahead)

Iceburg lettuce ( I recommend Romaine)-shredded
2 large chicken breast
1 bunch of green onions

3/4 block of Swiss cheese cubed
Mandarine oranges
Slivered Almonds
sesame seeds
1 pkg of Wontons  (take Won Ton skins place on cookie sheet and lightly brush with oil on one side) Bake in oven at 400'  for 4 minutes until crisp (watch carefully!)

Source: Janet Trayner

Confetti Pizza

Confetti Pizza


2 pkg crescent rolls (or make your own pizza dough recipe)
2-8ozs pkg cream cheese
1/2 c. mayo
1/2 c. Miracle whip
1 pkg. Hidden Valley Ranch dry dressing mix

3/4 c. chopped cauliflower
3/4 c. chopped broccoli
1/2 c. chopped onion (or less)
3/4 c. chopped tomato
or use other fresh veggies as desired

Spray 18" X 13" cookie sheet with Pam spray.  Place crescent rolls flat and close together on cookie sheet.  Pat down to cover sheet.  Bake as crust for pizza at 375' for 7-8minutes.

Beat cream cheese, mayo, salad dressing, Hidden Valley dry dressing mix together.

Spread on cooled crust.

Top with vegetables and pat down.  Best if refrigerated overnight.  Cut into small squares.

Serves a bunch
Source: Verna Lue Gledhill

Caramel Popcorn

 

Sticky Carmel Popcorn
 
2-1/4 c. brown sugar
1 c. corn syrup
1 c. butter
1/2 t. salt

Combine the above 4 ingredients in a heavy saucepan.  Stirring constantly.  Boil 2-3 minutes.

Add:

half of a can sweet and condensed milk
1/2 t. vanilla

Return to heat.  Stir until barely starts to boil.  Mix into one large brown paper sac full of popcorn.

Source: Hollie Lee






Here is half the recipe since it makes so much
1 c. + 2 T. brown sugar
1/2 c. corn syrup
1/2 c. butter
1/4 t. salt
 one fourth of the can of sweet and condensed milk
1/4 t. vanilla

Pizza Dough

Pizza Dough- Bobby Flay

3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Yield: 2 (14-inch) pizza crusts

Source: http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html?oc=linkback

Caesar Salad-Martha Stewarts Cooking school

Caesar Salad

Ingredients

• For the Croutons:
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 (1-pound) loaf country-style white bread, cut into ½-inch pieces
• 1 teaspoon coarse salt
• ½ teaspoon freshly ground pepper
• For the Salad:
• 2 garlic cloves
• 4 anchovy fillets, preferably salt-cured, rinsed if salted;
• or 2 teaspoons anchovy paste
• 1 teaspoon salt
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon freshly ground pepper
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Dijon mustard
• 1 large egg yolk
• ½ cup extra-virgin olive oil
• 1 cup freshly grated Parmesan cheese, plus more for garnish, if desired
• 2 (10-ounce) heads romaine lettuce, outer leaves discarded,
• inner leaves washed and dried

Directions

1. In a large skillet, heat oil and butter over medium heat until the butter has melted. Add bread cubes, salt and pepper, and toss to coat. Cook until golden. Remove from skillet and set aside.
2. Place the garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash to form a paste. Using one fork, whisk in the lemon juice, pepper, Worcestershire sauce, mustard, and egg yolk. While whisking, drizzle in the olive oil and continue to whisk until emulsified. Add 1 cup grated cheese; set aside.
3. Cut the lettuce into 1 to 1 ½-inch pieces, add to the bowl along with the croutons, and toss well. If desired, garnish with additional cheese. Serve immediately.

Source:   http://www.pbs.org/food/recipes/caesar-salad/

Sunny Day Breakfast

Sunny Day Breakfast



(total cook time-70-80 minutes)

1 large bag Frozen shredded hash browns PLUS
1/2 bag of frozen shredded hash browns with onions/green peppers
2/3 c. melted butter

1-1/3 c. shredded Swiss cheese
1-1/2 c. finely diced mushrooms
1/2 c. finely diced purple onion
Gently saute onions and mushrooms
3 cups chopped honey maple ham
1-1/3 c. Monterey Jack cheese

1/2 c. milk
1/2 c. heavy cream (or half & half)

9 eggs, whipped

3/4 t. seasoned salt
1/2 t. paprika
1-1/2 Tablespoon chopped fresh parsley

With a cold butter block grease a 9 X 13 glass casserole dish (or 11 X 14 for a thinner crust)
Layer all the frozen potatoes into that lightly buttered casserole dish.  Brush the potatoes with approximately 2/3 c. of melted butter.  Bake potatoes at 425' for 20 to 25 minutes=lightly golden.
Remove potatoes from oven.  Reduce oven temp to 350'

Layer on top of potato crust:  Swiss cheese, onions, mushrooms, ham, jack cheese.

Wisk milk and eggs together...add seasoned salt.
Evenly distribute (layer) egg/milk mixture on top of the previous ingredients.
Sprinkle with fresh parsley.

Bake 30-40 minutes
Remove, let stand for about 10 minutes.

Yields: 10-12 servings

Source: Christy Peterson

Roasted Chickpeas

Roasted Chickpeas


1 can chickpeas-drain & rinse
1-1/2 t. EVOO
1/2 t. salt
1/2 t. paprika
1/4 t. cayenne
1/4 t. cumin
1/2 t. garlic powder

Roast on a baking sheet at 400' for 20 minutes then turn over and roast another 15 minutes.

Pasta Salad

Pasta Salad

Bow-tie pasta
red/green bell-pepper
grated carrot
red onion
zucchini
cucumbers
diced olives
celery
cherry tomatoes
shredded Parmesean
croutons
turkey,  salami or mini pepperoni
Salad seasoning (4 Tbsp)

Combine whatever veggies you want that are in season and mix with Olive Gardens Italian Dressing (so good!)

Source:  Debbie Lee 

Ham Sliders

Ham Sliders

1 T. poppy seed
2 T. Worcestershire sauce
1/2 cup butter, melted
1/2 t. garlic salt
1 dozen Hawaiian rolls
Ham (Sara Lee Honey Ham cut #4 thick)
Swiss (Sargento baby Swiss)

Combine dressing and pour over ham sandwiches.
Cover and Refrigerate overnight
Cook at 350' for 20minutes

*(Note Follow the exact same recipe except use 1 cup of butter for 2 dozen rolls)

What to serve with this
Broccoli Cheese Soup

Source: Debbie Lee

Homemade Fruit Snacks

Ingredients:
1 and 1/2 cups pureed fruit (I used 1/2 lb strawberries, 6oz. blueberries, and 6oz. raspberries)
5 packets or 1/4 cup of unflavored gelatin powder
2 Tablespoons honey
3 Tablespoons fruit juice (I used orange juice)

Directions:
Puree fruit in a food processor or blender. Pour it into a medium sized saucepan on medium heat. Whisk in juice and honey. Heat until it starts to bubble and slowly add the gelatin powder whisking continually until combined. Pour into an 8×8 baking dish, or small silicone candy molds if you desire specific shapes like stars, dinosaurs, hearts, Lego men, etc. Place in the fridge for 2-3 hours.
After the mixture sets, cut around the sides of the pan with a knife and slide a spatula underneath and place on a cutting board.  Cut snacks into small pieces to serve. Store fruit snacks in the fridge for up to a week.

These fruit snacks were popular in my house and make a great addition to school lunches. My kids loved them and I hope yours do too. It’s a great way to use up fruit that may be going bad and will be even less expensive with summer berries!

Source:  Lina for Hip2Save

Crepes

Crepes



3 eggs
1 c. milk
3 T. oil (or melted butter)
3/4 c. flour
2 T. sugar
1/2 t. salt

Combine all ingredients in blender, and blend for 1 minute.  Scrape down sides of blender.  Blend a few seconds till smooth. 

Refrigerate for 1 hour.

Pour a small amount of batter into a medium hot crepe pan, so it sizzles a drop of water.  Cook until golden brown, flip.  Serve warm with butter and powdered sugar.  Or fresh lemon juice and powdered sugar.

Lemon Cream Cheese Bars

Lemon Cream Cheese Bars

 

1 duncan hines pudding recipe yellow cake mix
1-8oz package cream cheese (softened)
1/3 c. sugar
1 t. lemon juice

Mix dry cake mix and 1 egg, 1/3 cup oil until crumbly  (reserve 1 cup of this mixture)
Pat remains of mixture into ungreased 9 X 13 pan.
Bake for 15 minutes at 350'
Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth.
Spread over baked layer, sprinkle with reserved crumb mixture.
Bake 15 minutes longer at 350'
Cool-cut into bars

Source: Debbie Lee