Wednesday, October 30, 2013

Broccoli Cheese Soup

I have been craving a yummy broccoli cheese soup and went searching online and found this gem. I did make some changes that I'll note. It was loved by all at our house!


Ingredients
3 tablespoons unsalted butter
1 cup yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch nutmeg
1/2 teaspoon minced garlic (I left garlic out entirely and it was great.)
1/2 teaspoon chopped fresh thyme leaves (I used 1/4 tsp dried)
5 tablespoons all-purpose flour
5 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated (I used 2 large crowns of fresh broccoli, cut up)
1/2 cup of 2% milk
1 1/4 cups shredded medium Cheddar
Croutons, for garnish, if desired

Directions
In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic (if desired) and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10-15 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

Add the milk and bring to simmer to heat through. Add the cheese and cook over low heat, stirring, until melted.

Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.


Original source:
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/broccoli-and-cheese-soup-with-croutons-recipe/index.html?oc=linkback

Monday, October 28, 2013

Lazy Sister Chicken

Rats.  This picture doesn't do this delicious dish justice. I love, love, love this dish.  It's so flavorful.  And, best of all, it's a meal all in one pot.  Just add a green salad and you have dinner.  I got the recipe from a Rachael Ray cookbook that my sister gave me.  That's appropriate because Rachel got the recipe from her sister.  She calls it Lazy Sister because everything is done in one large skillet.  Is that lazy or smart?  You decide.
Lazy Sister Chicken
1 1/2 lbs. boneless, skinless chicken breasts
Balsamic Vinegar
Extra Virgin Olive Oil
2 potatoes, sliced thin
2 onion, sliced thin
Montreal Steak Seasoning
1/2 -1  cup chicken broth
1 small zucchini, sliced thin
1 28 oz. can crushed tomatoes
10 leaves fresh basil, chopped coarsely
1 tsp. Italian Seasoning (or you can use Oregano)
2/3 cup grated Mozzarella Cheese

Cut up 1 1/2 lbs. boneless, skinless chicken breasts.  Rub balsamic vinegar into the chicken and set aside while you cut up the vegetables.  In a large high-sided skillet or pot (I use my LeCreuset pot), heat the olive oil.  Add the chicken in a single layer.  Let cook for about 2 minutes, then turn over with a spatula and cook another 2 minutes.  Remove the chicken from the pan and set aside.  Add more olive oil and put in the potatoes and onions.  Sprinkle with the Montreal Steak Seasoning.  Let the veggies cook and then turn over.  When nice and brown, add the broth.  Spread the Zucchini and sprinkle with more of the seasoning.  Top with the cooked chicken, then the tomatoes, then the basil and Italian Seasoning.  Cook about 10-13 minutes until the potatoes are soft.  Sprinkle with the cheese and put the lid on the pan until the cheese melts.  Or you can put it under the broiler until melted.  Serve in the pan at the table with a green salad.

Friday, October 25, 2013

Ice Cream Pie

For a simple, delicious dessert, try this Ice Cream Pie topped with our Buttery Caramel Sauce.

Ice Cream Pie
1 graham cracker crust (I like to use the large one)
1/2 gallon vanilla ice cream (or flavor of your choice)
6-8 small candy bars* of your choice.  We like Reese's peanut butter cups the best.  Shown is a mixture of Reese's with Snickers.   Whatever you like.

Soften the ice cream.  Chop the candy bars and mix into the softened ice cream.  Spread into a graham cracker crust and put the plastic top on the pie.  Freeze.  When ready to serve, slice the pie and serve with warm Buttery Caramel Sauce.

*You can substitute or add crushed oreos or other cookies.  Your imagination is the only limit!

Wednesday, October 23, 2013

Magic Cookie Bars


I've been making these delicious Bar Cookies since the beginning of time- well, at least the beginning of my marriage.  I love the combination of chocolate, graham, coconut and nuts and, oh man, the sweetened condensed milk.  That stuff is delicious!   Best of all, they are so fast and easy.
Magic Cookie Bars
1/2 cup butter, melted
1 1/2 cup graham cracker crumbs
2 cups semi-sweet chocolate chips
1 1/3 cups coconut
1 rounded cup chopped pecans
1 can sweetened condensed milk
Heat oven to 325. 
Mix together the butter and graham cracker crumbs.  Press into a 13x9 pan.  Sprinkle the chocolate chips, coconut, and pecans over the top.  Pour the can of sweetened condensed milk over all and spread evenly.  Bake in the preheated oven for about 25-30 minutes.  When cool, cut into bars.  These are a great make ahead recipe because they freeze well.  They make a great Family Home Evening treat!

Monday, October 21, 2013

Delicious Pumpkin Cobbler

I have been making this every Fall for five years now.  When October rolls around, my husband inevitably starts asking me to pull this recipe out.  Sorry that there is no picture to entice you . . . It was consumed before I had a chance to snap a picture.   But let me reassure you:  This is coming from a girl who usually isn't a huge cobbler fan, and I can consume disgusting amounts of this stuff. I hope that you enjoy it as much as we have.  It's a Prince family favorite!

Ingredients:
3 eggs, beaten 

1 ½ t. cinnamon
15 oz can pumpkin 

1 T. vanilla
12 oz. can evaporated milk  (I have used 2% milk as well, and it turned out equally delicious)

1 C. sugar
1/8 t. salt 

1 t. ginger
1 t. nutmeg

1 box yellow cake mix
1 cup chopped nuts (I used walnuts) 
3/4 cup melted butter
1 cup sprite or 7-Up

Directions:
Mix together first nine ingredients (up to the nutmeg) & pour into ungreased 9x13 cake pan.

Sprinkle cake mix on top of pumpkin mixture.  Sprinkle nuts on top of cake mix.  Drizzle butter and sprite over the top of that.  Bake at 350 for 45 minutes. Test with knife for doneness. We like to serve warm with vanilla ice cream.  Makes 15-18 servings.

Breakfast Casserole

This is another favorite brunch dish. I love that I can prepare it the night before, especially if it is for a group of people.

1 lb. bacon
¼ cup diced onion
1 4 cup diced green pepper
3 cups shredded sharp cheddar cheese
8 eggs
2 sups milk
1- 20 oz. pkg. Simply Potatoes shredded hash browns (or frozen hash browns- thawed)
Salt and pepper to taste

Fry bacon until crisp, crumble and set aside. Saute onion and green pepper in a little bacon grease. Beat together eggs, milk and salt and pepper. Add cheese, bacon, onion and green pepper. Stir in hash browns. Pour into a greased 9” x 13” baking dish. Cover with foil and let sit overnight. Bake in oven preheated to 350˚ for 45 minutes. Uncover and bake 30 minutes more.

Serves 12

Friday, October 18, 2013

Blue Cheese Salad Dressing



I love blue cheese.  I bought a chunk of it at Costco and then went on a search for recipes to use it up.  I found this delicious and EASY and FAST blue cheese dressing recipe on foodnetwork from the Pioneer Woman.  In just a few weeks' time, I probably made it five times.  It is delicious.  Green salads are back on the menu nearly every night since I discovered this recipe.  We love it!

Blue Cheese Dressing
1/2 cup mayonaise
1/4 cup milk
1/4 cup sour cream
Dash of Worcestershire sauce
1/3 cup blue cheese, cut into small pieces
Salt and pepper to taste

Mix the mayonaise, milk, sour cream, and Worcestershire sauce in a small bowl until well blended and creamy.  Stir in the cheese and plenty of salt and pepper.   Store leftovers in a jar in the fridge.

Wednesday, October 16, 2013

Copycat Kneaders Pumpkin Chocolate Chip Bread

About this time of year, I start craving foods made of pumpkin.  This a delicious, moist sweet bread.
Copycat Kneaders Pumpkin Chocolate Chip Bread
11 Tablespoons butter, softened (about 2/3 cup)
3 cups sugar
4 eggs
1 large can (30 oz.) pumpkin
3 1/2 cups flour
1 teaspoon pumpkin pie spice
1 Tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
2/3 cup water
1 1/2 cups chocolate chips

Preheat oven to 325.  Prepare 3 loaf pans by spraying well with cooking spray.

Cream sugar and butter well.  Add the eggs one at a time, incorporating each well before adding the next.  Mix in the canned pumpkin.
Mix together all of the dry ingredients in a separate bowl.  Measure the water.  Alternate adding the dry ingredients with the water until all are well mixed in.  Stir in the chocolate chips.  Pour into the three prepared pans.  Bake at 325 for 55- 60 minutes or until a toothpick inserted comes out clean.  Cool and take out of pans.

Monday, October 14, 2013

Andelin's Gable House Cheese Broccoli Soup

Ah, just seeing this picture brings back memories!  There used to be a restaurant in St. George, Utah called Andelin's Gable House.  The food was absolutely delicious.  They had a regular menu or you could choose their five course meal.  It was such a treat to go there. They have published a cookbook and recently there was an article in the local newspaper reminiscing about Andelin's Gable House and announcing the cookbook.  My husband clipped this recipe from that article and so I tried it.  I have to say that, even the first time I made it I made some alterations.  I'll note those.  

Andelin's Gable House Cheese Broccoli Soup Recipe
1 lb. broccoli (they used frozen- I used fresh and chopped it pretty fine)
2 medium onions (they said 1 onion), chopped
3 sticks butter (3/4 lb.)
1 1/2 cups flour
8 cups milk
1 can evaporated milk
Salt and Pepper
Sharp Cheddar Cheese, grated (to taste)

In a saucepan, cook the broccoli in well salted water until tender, but not soft.  Put the lid on and set aside.  In a large soup pot, saute the onions in the butter until soft.  Stir in the flour and cook and whisk for about five minutes.  Add the milk and evaporated milk and continue to whisk until thickened.  Add the drained broccoli and stir well and heat.  Remove from heat and add the cheese.  Keep adding cheese and stirring until it suits your taste.  Stir until cheese is melted.  Serve, garnished with a sprinkling of cheese.

Friday, October 11, 2013

Relief Society Buttermilk Bread




I must really like you because I'm sharing my FAVORITE bread recipe with you.  This is a delicious white bread that slices so nicely for toast or sandwiches.  Why call it Relief Society Bread?  When I was Relief Society president, we went out visiting once a week.  We usually went to about four houses on an evening and this recipe makes four small loaves of bread  OR two big ones. This recipe is perfect for a bread maker machine or I do it in my Bosch.

Relief Society Buttermilk Bread
Put in your bread maker or mixer bowl:
1 Tablespoon yeast
4- 4 1/2  cups flour
2 teaspoons salt
2 Tablespoons butter
1/4 cup honey (spray your cup with cooking spray before measuring and the honey will slide right out)
1/2 teaspoon baking soda
2 cups buttermilk, warmed to baby bottle temperature ( you can use 1/4 cup powdered buttermilk and 2 cups warm water)
 Mix on manual.  Let the bread knead for about 5-8 minutes.  Remove from mixer and divide into two large or 4 small well sprayed loaf pans.  The dough will be very sticky.  Cover and let rise.  Bake at 375 for about 15-18 minutes for small loaves and about 20-25 for large loaves.    Butter the tops when you take it out of the oven.  Remove from pans and let cool on wire rack.

Wednesday, October 9, 2013

Bacon and Blue Cheese Stuffed Chicken Breasts


I had some Blue cheese I needed to use, so  I googled "blue cheese recipes" and chose this one.  It was really delicious and had great reviews.  You need to use bone-in chicken breast for this.  It has such a good flavor.
 Bacon and Blue Cheese Stuffed Chicken Breasts
1 cup butter (2 sticks) butter, room temperature
4 oz. blue cheese, crumbled
4 slices bacon, cooked and finely chopped
1/4 cup chopped chives or green onion
4 skin-on, bone-in chicken breasts
Pepper to taste
In a large bowl, use a spatula to combine the soft butter, cheese, bacon and chives.  Divide in 1/2.  Put half of the butter compound on the end of a piece of plastic wrap and form into a roll.  Roll tightly in the plastic wrap.

Then roll in a piece of foil.  Label and put in your freezer.  (This makes a great topping for grilled steak or on baked potatoes.  You could even mix it into mashed potatoes.)
Preheat the oven to 425.  Put the chicken in a sprayed square pan.  Carefully lift the skin from the chicken and put about 1/4 of the remaining butter compound under the skin of the breasts.  You'll need to use your hands.  Spread the rest of the butter over the top of the chicken breasts.  Sprinkle with pepper.

  Roast the chicken about 35-40 minutes.  Remove from oven and let stand a few minutes before serving.


Monday, October 7, 2013

Orange Creme Brulee French Toast

I love breakfast foods and having a brunch with family or friends is one of my favorite things to do. Here is one of my favorite things to make. It is a combination of 2 similar recipes, taking my favorite parts from both.

6 tablespoons butter
3/4 cup brown sugar
1 1/2 tablespoon corn syrup
1 loaf Italian bread, 5-6 inches in diameter
6 large eggs
1 1/2 cup half and half
1 teaspoon vanilla
zest of one orange
1/4 teaspoon salt
orange slices for garnish--if desired

Spray or grease one 13 x 9 pan.

in small saucepan, melt butter with brown sugar and corn syrup over moderate heat.  Stir until smooth.  Pour into 9 x 13 baking dish.  

Break french bread into 1 or 2 inch pieces and sprinkle on top of sugar mixture.  In medium bowl, whisk eggs, half and half, vanilla, salt and orange zest until well combined.  Pour egg mixture evenly over bread.  Cover.  Chill 8-24 hours.  In 350 degree oven bake 40-50 minutes.  (If casserole has been brought to room temperature first, reduce baking time to 35-40 minutes)  Garnish with fresh orange slices, if desired.

(I didn't have oranges this time and it tasted great without.)

Thursday, October 3, 2013

Chocolate Chip Cookie Brownie Surprise Cakes


My granddaughter, Brielle and I had fun making these yummy treats for FHE when I was visiting them in Wisconsin to welcome Brielle's new baby sister.  These are easy and fast and yummy.

Chocolate Chip Cookie Brownie Surprise Cakes
1 large roll chocolate chip cookie dough (Toll House is good)
1 brownie mix and the ingredients it calls for (oil, eggs, water)
1 bag of "surprise" candy, ie: miniature reese's, rolos, oreo cookies
2 dozen foil cupcake liners

Preheat the oven to 350.  Put the foil liners (we found the paper liners stuck, but the foil ones worked great!) in two muffin tins.  Press a cookie sized piece of dough into the bottom of each liner.  Then put a surprise on top of that.  It can be any miniature candy bar or an oreo cookie.  We used Reese's peanut butter cups.  Then mix up the brownie batter according to the directions and fill the cup to 2/3 full with brownie batter.  Bake for about 14 minutes or until toothpick comes out pretty clean.

Tuesday, October 1, 2013

What's For Dinner? October

Love Autumn.  Love the Autumn food.  I can't wait for October when it seems okay to make stew again,  Halloween Soup and, oh, the desserts:   my most delicious caramel apple crisp, Pumpkin Pie Cake, and Ginger Snaps that Don't.  Here's my menu plan for the month:
  Beef Stew - I love this yummy stew that combines tomato with cream of mushroom
Breakfast Burritos/ Fruit


Corn Chowder in bread bowls




Halloween Soup (our Halloween night tradition)/ Pumpkin Bread


Recipes to try:
Chicken Thigh Pasta




Treats:
Most Delicious Caramel Apple Crisp
Ginger Snaps That Don't
Chocolate Chip Cookie Brownie Surprise Cakes