Broccoli Cheddar Soup

I don't think of myself as a soup person, but this week we have had more soup than ever before!  This one is fabulous!  We paired it with the twist breadsticks posted earlier and the ENTIRE family loved this meal!

• 1/2 cup butter
• 2 onion, cut into medium dice
• 1 tablespoon and 1 teaspoon garlic powder
• 1 teaspoon ground white pepper
• 2 (16 ounce) packages frozen chopped broccoli
• 8 cups chicken broth
• 1 cup all-purpose flour
• 3 cups whole or 2% milk
• salt to taste
• 1 pound shredded sharp Cheddar cheese

1. Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, about 15 minutes.
2. Meanwhile whisk flour into milk until dissolved. Pour into soup stirring frequently until thickened. Reduce heat and stir cheese in until melted and heated through.

Twisty Breadsticks

 

This recipe is so easy! I think these are a lot like Extreme Pizza Extremely Twisted Sticks.

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with minced garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

If you want, you can serve with marinara, ranch or alfredo sauce for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Panera’s Cream Cheese Potato Soup

Our new favorite soup!  You may want to double, triple, quadruple this recipe.  It is simple and freezes well!


Panera’s Cream Cheese Potato Soup

4 c chicken broth
4 c peeled and cubed potatoes (if you have yellow potatoes, it makes for a nice color)
1/4 c chopped and minced onions
1/2 tsp season salt
1/4 tsp white pepper(go ahead, use black pepper, the only difference is the color)
1/4 tsp ground red pepper(we cut back a little on this as we have a few who do not like spicey)
1 8oz package of cream cheese

• Combine broth, potatoes, onion and spices in large pot
• Boil on medium heat until potatoes are tender
• Smash potatoes to release heat for thickening (hubby uses his stick blender)
• Reduce to low heat
• Add cream cheese
• Continue to heat, stirring frequently, until cream cheese melts

We blended this until it was smooth.  We served it with bacon, cheese and bacon bits.  Yummy! 

Quick Comforting Chicken Noodle Soup

Ingredients

• 2 quarts water
• 8 teaspoons chicken bouillon granules (or 8 cubes)
• 6-1/2 cups uncooked wide egg noodles
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted 
• 3 cups cubed cooked chicken or turkey
  
• 1 cup (8 ounces) sour cream
• Optional 1 cup frozen peas and 1 can of corn
• Baby carrots or sliced regular carrots are really good in this too, throw them in with the boiling water before you add the noodles.

Directions

• In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
• Remove from the heat; stir in the sour cream. Sprinkle with minced parsley. Yield: 10-12 servings (about 2-1/2 quarts).

Almond Roca

1t. & 1 c. butter, divided
1 1/2 c. sugar
1 T. light corn syrup
3 T. water
1 c. almonds, coarsely chopped
1 T. almonds, finely chopped
3/4 c. chocolate chips

1. With 1 teaspoon of butter, coat a cookie sheet and spread out the 1 c. of coarsely chopped almonds.  Set aside.
2. Melt 1 cup of butter in a medium pot. Add the sugar, corn syrup, and water. Cook, stirring frequently, until the mixure reaches 290 degrees (just before hard crack stage) on a candy thermometer.
3. Working quickly and carefully, pour the hot mixture over the almonds on the cookie sheet.
4. While still hot, sprinkle the top of the candy with chocolate chips. Using  a flat spatula, lightly spread the chocolate over the candy as they melt. Sprinkle the finely chopped almonds over the top.
5. Let the chocolate cool before breaking the candy into 1-2″ pieces. Arrange in a bag, tin, or on a plate.

Hashbrown Casserole

 
We had this for Christmas Breakfast this morning along with the baked French toast recipe I added a couple of years ago. Great combo!

Freezer Hash Brown Casserole
8 eggs
4 C. hash brown potatoes
12 oz. evaporated milk
2 C. shredded cheddar cheese
1 tsp. salt
1 C. diced Onion
½ t pepper
1 ½ C. diced green Pepper (or red and green)
1/8 tsp. cayenne pepper
1 C. diced ham

Tip:  If you buy the hash browns with the onion and peppers already in them, you don't have to buy and prep any for this recipe.

Mix eggs and milk together in a bowl. Add eggs and the remaining of the above ingredients into a one gallon freezer zip lock bag and seal the bag, removing all excess air and freeze. (See tip about the cheese up top) To serve thaw completely in refrigerator and put into a greased 9 x 13 dish. Bake uncovered in 350 degree oven for 45-50 minutes or until a knife inserted comes clean.

Can be mixed together and frozen in a freezer bag.  Instead of putting cheese in with mix, it is recommended that you freeze the cheese in a baggies and attach to egg mixture bag.

Brownie Mix Double Chocolate Chip Cookies

The yumminess of a brownie, the convenience of a cookie!!!  I made these today, awesome!!!  I think our next batch will be with peanut butter cups or heath bar. 

Brownie Mix Double Chocolate Chip Cookies

• 21 ounces brownie mix(Mine was only 19 ounces)
• 1/2 cup flour
• 6 tablespoons vegetable oil
• 2 eggs, beaten
• 2 tablespoons water
• 6 ounces semi-sweet chocolate chips
• 3/4 cup nuts , chopped (optional)

Directions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine all ingredients. Stir until well blended. I do not use the nuts.
3. Drop mix from a teaspoon onto a cookie sheet lightly sprayed with cooking spray. Bake for 9 to 10 minutes.
4. Once cookies have lost their gloss, yet still feel soft to the touch, remove from oven. DO NOT OVER BAKE THESE COOKIES.
5. Let cool 1 minute, then remove to racks to finish cooling. Store in airtight container for up to 1 week.