Homemade Broccoli Cheese Soup

I really love playing around with different recipes.  Yesterday, I looked through a few Broccoli Cheese Soup recipes and compiled one of my own.

This soup was a proud moment for me.  =)

What You'll Need:

1 bag frozen broccoli florets

1 medium onion (rough chop)

4 oz. Cream Cheese

3/4 c. Heavy Whipping Cream

1 c. Chicken Broth (lower sodium)

2 Chicken  Bouillon cubes (lower sodium)

2 cups shredded Cheddar Cheese (give or take)

Salt & Pepper to taste 

Shredded carrots for garnish

What You'll Do:

*In a large pot cook broccoli and chopped onion in salted water, drain. (Save pot)

*Combine broccoli, onion, cream cheese, whipping cream, and 1/4 c. broth in food processor and blend until creamy.

*Pour back into pot.  Add remaining 3/4 c. broth and 2 Bouillons.  Gradually stir in your cheddar.

*Once Bouillons have dissolved and soup is heated thoroughly, serve and garnish with shredded carrots.

ENJOY!

Homemade Chicken Noodle Soup

What You'll Need:

4 Chicken Breasts (cubed)

2 can Cream of Chicken

32 oz. Chicken Broth
1 c. water

3 carrots chopped

1/4 cup frozen peas

1 sweet onion (rough chop)

2 1/2 cups Egg Noodles

4 Celery Stalks (thinly sliced)

4 Cloves Garlic (minced)
1 tsp. Celery Salt
Dash of Worcestershire 

Salt & Pepper to taste

What You'll Do:

Saute all vegetables in 2 tbsp. butter & (Salt Free) Cavenders Seasoning until tender, then saute chicken.
Add all ingredients (except noodles) to Crock*pot and cook on low for 5-6 hours. Add noodles in the last 30 minutes.

ENJOY!

"Norman-Style" Grown-Up Grilled Cheese Sandwiches

I say "Norman Style" because I was going to make the Williams Sonoma recipe, but didn't realize how much their recipe was going to cost, especially Gruyere cheese. ($15 for 4oz. NO THANKS!)

So I made up my own!

What You'll Need:

Sourdough loaf (I used garlic crusted), Dijon mustard, Arugula, Cream Cheese, Chipotle Cheddar, Swiss, Onion (thinly sliced)

What You'll Do:

Cream cheese one slice and dijon the other.

Add your cheeses, arugula and onion.

Grill evenly on both sides.

(I used olive oil, but you could also use butter.)

I served mine with a side of Butternut Squash Soup.

ENJOY!

Chicken & Vegetable Spaghetti

Better Homes & Gardens August 2011

Ingredients:

2 cups frozen peeled pearl onions

12 oz. dried spaghetti

1 tbsp. olive oil

8 oz. boneless, skinless chicken breast, cubed

8 oz. broccolini, trimmed or broccoli cut in pieces

1 tsp. dried parsley

1/4 tsp. salt

Crushed red pepper (optional)

1 1/2 cups yellow or red cherry tomatoes (8oz.)

1 cup chicken broth

What to do:

1. In a large pot of water, cook onions for 3 minutes. Remove with slotted spoon; set aside. In same water cook pasta according to package directions. Reserve 1 cup water. Drain pasta; set aside.

2. While pasta cooks, in 12-inch skillet cook chicken in hot oil over medium-high heat for 3-4 minutes, stirring occasionally. Add broccolini and onions. Sprinkle parsley, salt, and red pepper. Cook, stirring frequently, for 5 minutes. Add tomatoes, broth, reserved water, and spaghetti. Cover; simmer about 5 minutes or until broth is slightly reduced and vegetables are tender.

ENJOY!

Chicken Stir Fry

This is my own recipe so the measurements are not exact.

Ingredients:

4 Chicken breast cubed

4 Servings Brown Rice (cooked)

5 celery stocks chopped

5 green onions chopped

Orange Bell Pepper chopped

8 oz bag frozen corn

1 can Rotel

1 tbsp. Minced Garlic

Pepper to taste

Worcestershire

Tony's Cajun Seasoning

1 tbsp. canola oil

Due to the fact I do this all in my cast iron skillet I have to take turns with what I cook because its not a huge skillet. (like at Silver Dollar City)

What to do:

1. Add veggies, a couple splashes of worcestershire with oil and sauté until tender. Once veggies are tender add rotel, warm completely then place in large serving bowl.

2. Add chicken and garlic to skillet and cook until chicken is no longer pink. Then add prepared rice.

3. Once you have a light toast over your rice add your veggies and Tony's seasoning to taste.

ENJOY!

Cheesecake-Stuffed Peaches

If you love peaches, you will definitely love this recipe from BHG August 2011.

Ingredients:

6 peaches, halved and pitted

1/4 cup butter, melted

3 tbsp. cinnamon-sugar

1/2 of an 8-oz. pkg. cream cheese, softened

1/4 cup sugar

1 egg yolk

1 1/2 tsp. vanilla

What To Do:

Preheat oven to 350*.

Line cookie sheet with parchment paper, set aside.

Trim thin slice from round side of peach half so the halves will stand flat on baking sheet.

Dip halves in melted butter to coat.

Arrange peach halves, cut side up, in pan.

Sprinkle with cinnamon-sugar; set aside.

In mixing bowl beat cream cheese, sugar, yolk, and vanilla.

Beat until combined.

Spoon cream cheese mixture into peach centers.

Bake uncovered for about 30 minutes or until lightly browned and softened.

Serve warm and as always ...

ENJOY!!

Grilled Veggies

*Gather Your Veggies*

Bell Peppers (all colors)

Squash (any kind)

Onion (any color/type)

Garlic (fresh or jarred)

Asparagus

*Choose Marinade/Seasoning*

Italian Dressing w/ salt & pepper (change it up with some fresh basil & lime)

EVOO & Balsamic Vinegar (I really like this with my asparagus with some thyme, salt, pepper and fresh squeezed lemon juice.)

*Grill it Up*

You can either make a packet with foil for your veggies which keeps all the juices right there with your veggies.

You can also use what you see above on your grill, which keeps them from falling through the gaps.

*If its not grilling season just put in a 13x9 baking pan and bake at 415* until golden and tender.

ENJOY!

Roasted Butternut Squash

I got this recipe from the November 2009 Edition of Real Simple and I love it!!

Ingredients:

3 small butternut squash (about 2 lbs. each)--- peeled, seeded, and cut into 1/2 in thick half-moons

8 shallots, cut into wedges

4 tablespoons EVOO

kosher salt and black pepper

1 cup apple cider

1 tablespoon cider vinegar

1 tablespoon whole-grain mustard (I used ground)

1/4 cup fresh flat-leaf parsley, chopped

Directions:

1. Heat oven to 375*. Divide squash and shallots among 2 rimmed baking sheets. Toss in 2 tbsp. EVOO and season with salt & pepper. Arrange in one layer and flip once until golden, about 50 minutes.

2. Meanwhile, simmer the cider in a small sauce pan until reduced to 1/4 cup, about 10-15 minutes. Let cool for 5 minutes. Whisk in vinegar, mustard, parsley, and the remaining 2 tbsp of oil. Season with salt and pepper.

3. Transfer shallots and squash to a serving dish and drizzle with the vinaigrette.

ENJOY!!

Cinnamon Graham Bars

(I found this recipe on the side of a cinnamon graham cracker box.)

Ingredients:

1/2 cup (1 stick) butter, softened

1/2 cup packed light brown sugar

1 egg

2 Tbsp. milk

1 tsp. vanilla

2 cups crushed cinnamon graham crackers (about 16 whole crackers)

1/2 cup coconut flakes

1/2 cup semi-sweet chocolate chips

sifted powdered sugar

Here's What You Do:

1- In large bowl beat butter and sugar until creamy.

2- Add egg, milk and vanilla and mix together

3- Stir in crackers crumbs, coconut and chocolate chips and mix well.

4- Spread into well greased 9x9-inch baking pan.

5- Bake at 350* for 25-27 mintues

ENJOY!!

Lasagna

This is a recipe from my mom.

Ingredients:

1 lb. ground turkey

32 oz. jar spaghetti sauce

1/4 c water

2 c ricotta or cottage cheese

3 c mozzarella

1/2 c parmesan

2 eggs

1/4 c chopped parsley

1 tsp. salt

1/4 tsp pepper

9 lasagna noodles, cooked

1. Brown meat, add sauce and water

2. Simmer 10 minutes, then combine remaining ingredients (minus noodles and ricotta)

3. Pour a thin layer of sauce in the bottom of a 13x9 baking dish.

4. Layer lasagna (3 noodles), ricotta, more sauce. Repeat another layer like this. For top layer add one more layer of lasagna and the remaining sauce.... and additional cheese if desired. =)

5. Cover and bake 55-60 minutes at 350*

6. Uncover and let bake for an additional 10 minutes or until golden and bubbly.

ENJOY!!

Chicken Spaghetti

This recipe was derived from a compilation of recipes from my mom and Andrew's grandmother as well as some other things I thought might be tasty.

Ingredients:

4-5 Chicken Breast

1 pkg. Whole Grain Spaghetti

8 oz, Velveeta (cubed & melted)

2 Tbsp Worcestershire sauce

2 Tbsp. Chili Powder

1/4 tsp Garlic Powder

1 can Rotel

1 can Cream of Mushroom

1 can Cream of Chicken

salt & pepper to taste

1. Boil chicken in large pot until fully cooked and remove and cut into cubes.

2. Use stock from chicken to cook your spaghetti noodles.

3. Combine chicken (cubed), cr of mushroom, cr of chicken, rotel, worcestershire, chili powder, garlic powder

4. When spaghetti has cooked drain and return to pot. Add chicken and spice mixture and heat thoroughly.

ENJOY!

* On a side note when I was heating it back up for dinner last night I started thinking how amazing it would taste with sun-dried tomatoes, Y-U-M!!!

Snow Ice Cream

Ingredients:

(1 egg, 1 can evaporated milk, 1 tsp. vanilla, 1/2 c sugar, dash salt)

Beat these ingredients together and set aside.

And of course you'll need some clean SNOW!

(We didn't actually use all of this snow, but still ended up doubling our recipe.)

This is a recipe given to me by my sister who got it from her mother-in-law.

1. Chill a large mixing bowl (I preferred metal)

2. Get your snow

3. Pour well mixed ingredients into snow and mix thoroughly.

ENJOY!!!!

Yummy Hot Cocoa

Ingredients:

(4 cups milk, 1/3 c. semisweet chocolate chips, 1/3 c. sugar, *splash of vanilla, *dash of salt)

* Original Recipe did not call for these items, omit if desired.

This is another recipe from Better Homes and Gardens

1. In a medium sauce pan combine chocolate, sugar, and 1/2 c milk.

2. Stir over medium heat until mixture comes to a boil.

3. Stir in remaining milk as well as vanilla and salt, if desired. Heat through, but do not boil

4. Serve with whipped cream or marshmallows!

ENJOY!!

Christmas Stew

Ingredients:

1 lb. stew meat (You can also get custom cuts from your butcher if desired), 1- 32 oz box Beef Broth (I got lower sodium), 1/4 cup Soy Sauce (I used lower sodium), 3 tbsp. Ketchup, 1/2 onion (finely chopped), 1 Green Bell Pepper (rough chop), 1 Red Bell Pepper (rough chop), 1 Medium Tomato (rough chop)

I was going to get this recipe from my sister-in-law, but forgot to write it all down. I don't think I left anything out and ended up tasting pretty good, so I think I did alright.

This can be made over the stove or in the crock*pot. I made this batch in the crock*pot.

Steps Include:

1. Combine Meat, broth, soy sauce, ketchup, and onion in crock*pot, on high and cook for 4 to 5 hours..

2. Serve over rice and top with peppers, tomatoes and sour cream.

ENJOY!!

Penne Pizza

One of Andrew's favorite meals!

What You'll Need:

13x9" pan, 

1 large jar spaghetti sauce 

whole grain penne pasta

turkey pepperoni

2 packages Italian blend (or pizza bland) cheese

turkey sausage

*bell pepper 

green onion

*1/2 purple onion

*handful of baby carrots

*These don't have to be added if you're wanting to save time due to the fact it is a lot of extra chopping and cooking. I tend to add more vegetables because its a sneaky way to get my family to eat them.

1. Chop veggies finely.

2. Brown meat and bring water to boiling for penne pasta. (Cook pasta as directed on box.)

3. Add veggies to meat cook till tender. (I also added a spoon full of minced garlic & some Cavender's seasoning.)

4. Pour veggies/meat in large bowl together: add 1/2 jar spaghetti sauce, some cheese, and pasta

5. Pour 1/2 pasta mix in bottom of 13x9" pan.  Pour a layer of sauce, layer pepperoni and a layer of cheese.

6. Repeat pasta/meat mix, extra sauce,  pepperoni, top with cheese and sprinkle with Italian seasoning.

7. I bake at 385* for about 30m or until golden and bubbly. 

ENJOY!!!

Autumn Punch & Candy Corn Mix

Some Fall goodies that will make you smile.

Autumn Punch:
(mix all ingredients in blender)
2 c. Apple Cider
2 c. Vanilla Ice Cream
2 tbsp. Honey
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
(Cinnamon Stick for garnish)

Candy Corn Mix:
Whatever measurements you desire.....
Popcorn
Brach's Autumn Mix candy
Mini pretzel twists
M&Ms (milk chocolate)

Dump Cake

This is very easy and very yummy dessert that is quite popular at our house.

Ingredients:

Yellow Cake Mix, Pie Filling(Cherry, Strawberry), Crushed Pineapple, 2 sticks butter sliced

Steps Include:

1. Preheat oven to 375*

2. Dump Pineapple and pie filling into bottom of 13x9 baking dish and mix

3. Dump cake mix evenly over mixture

4. Evenly place sliced butter over cake mix

5. Bake at 375* for 45 minute or until golden and bubbly

Serve à la mode for an added bonus!

ENJOY!

BBQ Chicken

BBQ Chicken: (I'm just guessing on measurements)

4 Chicken Breast

1/2 Bottle BBQ sauce

1/4 c. Chopped Green Onions

1/4. c Sliced purple onion

1 tbsp. minced garlic

Place all ingredients in baking dish. Let marinate in fridge for atleast 30 minutes. Bake at 375* for about 45 minutes.

Tailgate Sandwiches

Easy finger food for a casual get together.

Ingredients: Hawaiian Rolls, honey ham/turkey, Swisscheese, poppy seed, and butter

I made 12 sandwiches 6 turkey & 6 ham.

1. Slice rolls in half and place bottom halves in cake pan.

2.Quarter cheese slices place one quarter on every roll.

3. Place Turkey/Ham slices

4. Place another quarter of cheese atop the deli meat and replace roll top.

5. Melt 1 and 1/2 stick butter pour over sandwiches and sprinkle with poppy seed.

6. Bake at 375* until golden and cheese is melted.

Man Soup

This one's pretty easy and REALLY good!

Ingredients: 2 cans ranch beans, 2 cans Minestrone, 1 can rotel, 2 cups water (I used 1 1/2 cup low sodium chicken broth), 1 lb. ground beef (I used ground turkey), 1/2 onion

chopped, 2 celery stalks chopped, *green onions chopped, *spoonful of minced garlic, *1 package taco seasoning

* Original recipe did not call for this, omit if desired.

Steps Include:

1. Brown meat in large pot with chopped vegetables and garlic.

2. Once meat is fully cooked add remaining ingredients.

3. Let simmer for about 30 to 35 minutes or until celery is tender.

ENJOY!!!

Soup, Chowder and Pork Loin

So I'll start by posting some that I had already posted on my other blog.

Butternut Squash Soup w/ Thai Gremolata

2 lb. BN Squash (peeled, seeded, cut into 1 in. pieces)

2 c. Chicken Broth

14 oz. can unsweetened Coconut Milk

1/4 c. finely chopped onion

1 Tbsp. packed brown sugar

1 Tbsp. Soy Sauce

1/2 to 1 tsp. Sriracha sauce

2 Tbsp. Lime juice

1 recipe Thai Gremolata

Thai Gremolata

In bowl stir together 1/2 c. chopped fresh basil or cilantro, 1/2 c. chopped peanuts, and 1 Tbsp. finely shredded lime peel.

1. In large slow cooker stir together squash, broth, coconut milk, onion, B. sugar, soy sauce, and sriracha sauce.

2. Cover; cook on low for 4 to 5 hours or high for 2 to 2 1/2.

3. Before serving blend in blender or with an immersion blender until smooth. Stir in lime juice and serve!!

Pork Loin with Parsnips and Pears

1 1/2 lb. boneless pork loin (I used a Turkey tenderloin)

3 Tbsp. Worcestershire

1 Tbsp. Olive Oil

4 small parsnips (peeled and sliced)

2 pears (cored, sliced and/or chopped)

1/2 c. Apple juice

1. Slice pork 1/2 inch thick; sprinkle with salt & pepper. Brush with some Worcestershire.

2. In 12 in. skillet, heat oil over med. heat; add meat and brown on each side. Remove to plate; cover and keep warm.

3. In same skillet cook parsnips and pears, stirring occasionally, for 5 minutes or until parsnips are crisp-tender. Stir remaining Worcestershire and apple juice into the skillet. Return meat to skillet ; cook until no longer pink.

4. Remove pork and vegetable to serving platter and continue to boil sauce until slightly thickened.

5. Pour sauce over meat and vegetables! ENJOY!

Corn Chowder

1/4 lb bacon

1 1/2 c. chopped onion

1 c. sliced celery

1 c. chopped red bell pepper

4 c. peeled/diced red potato

1 c. water

2 cans drained Fiesta Corn

1 can Rotel

2 cups milk

12 oz. can Evaporated Milk

1/2 tsp Salt

1/2 tsp. Pepper

1/2 tsp. Red pepper

1. Cook bacon in a large pot and remove.

2. Saute onions, celery, and bell pepper in bacon drippings.

3. Add Rotel, potatoes, and water. Bring to a boil, cover and reduce heat; let simmer until potatoes are tender.

4. Add corn & milks, stir well; stir in bacon, salt and peppers. Cook until thoroughly heated. ENJOY!

I think that's it for today!!

New Blog!

So I'm gunna do it! I'm not only starting a new blog, but its a cookin' blog with all kinds of yummies I enjoy!!!