Broccoli Cheese Soup

I was craving creamy broccoli soup, so I looked for the recipe on The Pioneer Woman, and guess what?  She had just posted it that day!  Perfect timing for me.  I liked this recipe, and best of all, the guys like it too.  Eric usually picks at his soup when I make it for dinner, but last night he devoured it.

I ran the soup through the blender before I added the cheese, and that worked just fine.  I wish I had taken a picture, because I served it in beautiful bread bowls.  Darn.  Maybe next time.

Prep Time 10 Minutes

Cook Time 30 Minutes

Ingredients

1 whole Onion, Diced
1 stick( 1/2 Cup) Butter
⅓ cups Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Splash Of Chicken Broth If Needed For Thinning

Preparation Instructions

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

 Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

 Enjoy!

Potato Soup

BOBBIES POTATO SOUP

 2-4 large potatoes, peeled and cubed

2 Tablespoons butter
½ small onion, chopped
1-2 stalks celery, sliced
1 carrot, shredded (optional)
4-5 cups milk
salt & pepper  to taste
parsley (optional)

 Egg Nogs

2-3 eggs
flour – enough to thicken

 In a large pot, saute onion in butter.  Add potatoes, celery and carrot, barely cover with water and cook til tender.  Add milk, salt, pepper and parsley.  Stir frequently.  

Make egg drops by beating eggs, then adding flour until almost stiff.  Add a little salt. 

When soup comes to a boil add egg nogs dropped by spoonfuls into soup.  Boil until eggs are cooked through.

Diane's Coconut Curry Vegetables

Diane’s Coconut-Curry Vegetables

1 small onion, cut into ¾ inch cubes

1 small red bell pepper, cubed

1 cup halved mushrooms

3 cups broccoli or cauliflower florets

1 cup thinly sliced carrots or whole sugar snap peas

6-7 chicken tenders cooked and cubed

Coconut-curry sauce

1 cup canned coconut milk* well stirred, to incorporated the solids, before using.

4 T. soy sauce

1 tsp. curry powder

4T. honey

4 tsp. rice or cider vinegar

* Look for Chaokah brand, sold in the Asian grocery section

4 T. canola oil

4 tsp. cornstarch dissolved in 3T. cold water

1. Separately blanch the broccoli, cauliflower, carrots and sugar snap peas until tender-crisp in plain boiling water.  Drain and flush with cold water to stop the cooking. Drain again.  Vegetables could also be cooked until crisp-tender in the microwave.
2. Combine the coconut-curry sauce ingredients. 
3. Heat a wok or wide skillet over high heat until hot.  Add the canola oil, swirl to glaze the pan, then add the onions and bell pepper.  Stir-fry until tender-crisp, 3-4 minutes.  Add the mushrooms and chicken and stir until hot, a few minutes more.  Add the blanched vegetables and toss to mix.
4. Stir the sauce and add it to the pan.  Bring to a simmer, tossing to combine.
5. Stir the cornstarch mixture to recombine and add it to the pan.  Stir until the sauce turns glossy, about 10 seconds.

Serve with rice, noodles or a warm loaf of bread.

Strawberry Shortcake

I love this shortcake recipe for a perfect compliment to sweet, ripe strawberries.  Not too sweet, just the right tang.  Again, compliments of Betty Crocker.

1 quart strawberries, sliced
1 cup sugar
1/3 cup shortening
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Sweetened whipped cream
Mix strawberries with 1 cup sugar; let stand 1 hour.

Heat oven to 450 degrees.  Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt until mixture resembles fine crumbs.  Stir in milk just until blended.  Gently smooth dough ino a ball.  Knead 20-25 times.  Roll to 1/2 inch thickness; cut with floured 3 inch cutter.  Place about 1 inch apart on ungreased cookie sheet. 
Bake until golden brown, 10-12 minutes.  Split crosswise while hot.  Fill and top with cream and strawberries.                                                              
                                                                                            6 servings

German Chocolate Cake

Bake a German Chocolate Cake mix according to directions.  Cool.

German Chocolate Frosting

Combine:       2/3 cup evaporated milk

                        2/3 cup sugar

                        2/3 stick butter

                        1 tsp. vanilla

                        2 egg yolks

Cook over medium heat until thickened, stirring constantly. 

Add:                 2/3 cup chopped walnuts
                        1 cup coconut. 

Frost top of cooled German Chocolate cake.

Cream Puffs

A huge favorite of mine, I asked my mom to make them instead of a cake for my 12th birthday!
I like the Betty Crocker recipe.

1/2 cup water
1/4 cup butter
1/2 cup flour
2 eggs
Heat oven to 400 degrees.  Heat water and butter to rolling boil in saucepan.  Stir in flour.  Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.  Beat in eggs, all at once; continue beating until smooth.  Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
Bake until puffed and golden, 35 to 40 minutes.  Cool away from draft.  Cut off tops; pull out any filaments of soft dough.  Fill puffs with cream filling.  Replace tops; dust with powdered sugar.  Refrigerate until serving time.    Makes 6 cream puffs.

Cream Filling
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla
Mix sugar, cornstarch and salt in 2-quart saucepan.  Stir in milk gradually.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Stir at least half of the hot mixture gradually into egg yolks.  Blend into hot mixture. Boil and stir 1 minute.  Remove from heat; stir in butter and vanilla; cool.

For Chocolate Eclairs frost with chocolate frosting.

Chocolate Frosting
Heat 1/2 square unsweetened chocolate and 1/2 teaspoon butter over low heat until melted.  Remove from heat; stir in 1/2 cup powdered sugar and about 1 tablespoon hot water.  Beat until smooth.

Quiche

Perfect food for a brunch!  Delicious, and can be made ahead of time for a clean kitchen when guests arrive.  We loved it so much it got eaten up before I remembered to take a picture.  This recipe is from the Betty Crocker Cookbook I recieved as a wedding gift in 1982. 

Quiche

Pasty for 9 inch One Crust Pie

3-4 slices bacon, cut and cooked

1/2 cup sliced fresh mushrooms

1 cup fresh broccoli finely chopped

1 cup shredded Swiss cheese

1/3 cup finely chopped onion

4 eggs

2 cups half-and-half

3/4 teaspoon salt

1/4 teaspoons pepper

1/8 teaspoon cayenne red pepper

Prepare pastry.  Sprinkle bacon, mushrooms, broccoli, cheese and onion in pastry lined pie plate.  Beat eggs slightly; beat in remaining ingredients.  Pour egg mixture into pie plate.  Cook uncovered in 425 degree oven 15 minutes. 

Reduce oven temperature to 300 degrees.  Cook uncovered until knife inserted halfway between center and edge comes out clean, about 30 minutes longer.  Let stand 10 minutes before cutting.

Sausage, Butter Bean and Cabbage soup

Perfect for dinner on a chilly Autumn evening!

This recipe is from The Slow Cooker Bible.

1 tablespoons butter, divided

1/2 large onion, chopped

12 ounces kielbasa cut into 1/2 inch slices

5 cups chicken broth

1/2 head savoy or green cabbage, coarsely shredded

2 tablespoons tomato paste

1 bay leaf

2 medium tomatoes, chopped

2 14 oz. cans butter beans,drained

salt and pepper

Melt 1/2 tablespoon butter in large skillet over medium heat.  Add onion; cook and stir 3 to 4 minutes or until golden.  Place in slow cooker.

Melt remaining 1/2 tablespoon butter in same skillet; cook sausage until brown on both sides.  Add to slow cooker.

Place chicken broth, cabbage, tomato paste and bay leaf in slow cooker; stir until well blended.  Cover; cook on LOW 3hours or HIGH 1 1/2 hours.

Add tomatoes and bean; season with salt and pepper. Cover; cook 20 - 30 minutes until heated through. Remover and discard bay leaf.

Notes:  I didn't have a bay leaf, so I sprinkled coriander in the soup.  Yum!  Also, taste the soup before adding salt, the chicken broth may give it enough seasoning. 

To complete the meal I served the soup with homemade wheat rolls and squash. 

Conference Muffins

                                                                      Conference Muffins
Serve up hot during General Conference             
makes 12


Mix thoroughly:
1/3 cup soft butter or shortening
½ cup sugar
1 egg
Sift together:
1 ½ cups flour
1 ½ tsp. bkg. powder
½ tsp. salt
¼ tsp. nutmeg
Stir in alternately with ½ cup milk.
Fill greased muffin cups 2/3 full.

Bake until golden brown in 350 degree oven for 20-25 mins.

Immediately roll in
6 T. melted butter
then in mixture of
½ cup sugar
1 tsp. cinnamon

Golden Pancakes

This is Jean Shively's recipe from the Ward Cookbook.

It's called Golden Pancakes, but they are thin enough to be crepes.

With all the eggs and cottage cheese, they are full of protein!

Golden Pancakes

6 eggs

1cup cottage cheese

1/2 cup flour

1/4 cup milk

1/4 cup vegetable oil

1/2 tsp. vanilla

1/4 tsp. salt

In a blender, combine all ingredients and process until smooth.  Pour batter by 1/4 cupfuls onto greased hot griddle.  Cook until bottom is browned and then flip and cook the other side.