Broccoli Cheese Soup

I found this one night when I was craving broc/cheese soup and it turned out to be really good, and really EASY...always one of my prerequisites!

6 Tablespoons butter
1 onion (chopped)
1 (16 oz) pacakge frozen broccoli
4 (14.5 oz.) can chicken broth
1 (1lb) loaf Velveeta (cubed)
2 cups whole milk
1 clove fresh garlic (or more if you are like me and LOVE garlic!)
2/3 cup cornstarch (or flour)
white pepper

Directions:
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Add garlic just before broccoli. Stir in broccoli and cover with 3 cans chicken broth. Simmer until broccoli is tender, 10-15 minutes.

Reduce heat and stir in cheese cubes until melted. Mix in milk.

In a small bowl, stir cornstarch (or flour) into last can of chicken broth until dissolved. Stir into soup; cook, stirring frequently, until thick.

Sauted Spinach

This is really too easy to need to post a recipe for, but it was part of my Baked Balsamic Chicken dinner.

Ingredients

1 large bag baby spinach, stems removed
2 Tblsp olive oil
3 cloves garlic, minced
kosher salt
pepper

Directions

In a large skillet, saute garlic in olive oil over medium high heat for about 2-3 minutes. Add spinach to skillet and saute until just wilted and bright green. Remove from heat. Season with kosher salt and pepper.

Yum!

Baked Balsamic Chicken

This is sooo simple and really tasty. That pretty much defines a perfect recipe for me.

I served this with wilted sauteed spinach. I'll post that recipe next.

Ingredients

4 boneless, skinless chicken breasts
1/2 C Balsamic Vinegar
2 Tblsp Extra Virgin Olive Oil
Kosher Salt
Fresh ground pepper
Oregano

Directions
Place chicken breasts in a 9x13 baking dish. Pour Balsamic vinegar over chicken and then drizzle with olive oil. Season with kosher salt, fresh ground pepper and dried oregano.

Bake at 400 F for 20 minutes on each side (40 minutes total) or until cooked through. During cooking time, baste chicken with vinegar several times.

Hidden Treasure (aka Biggest Pain the A** Cookies to Make)

2 1/2 cups flour
1 cup margarine (softened)
2 tsp vanilla
3/4 cup cocoa
1 cup brown sugar
2 eggs
1 tsp baking soda
1 cup sugar
(additional sugar for rolling cookie balls)
1 package of Rolo candies

Combine flour, cocoa, and soda. Beat sugar, brown sugar, and margarine until fluffy. Add eggs and vanilla, blend. Add flour mixture and blend together well. (If you want you may chill dough).

Shape dough around a Rolo candy and roll ball in sugar. Place on ungreased cookie sheet and bake at 375 for 7 minutes. Allow cookies to cool before removing from cookie sheet.

Cooks notes:
A.) I STRONGLY recommend chilling the dough, it is VERY sticky.
B.) The recipe I got this from never actually said when to add the vanilla and eggs, so I just stuck it in there where it seemed to fit!
C.) I think these would be better with OUT the cocoa since there is already so much chocolate in the middle.
D.) Don't start these past 8:00 at night, unless you want to up for a LONG time!
E.) If you do ever make these, enjoy...they are pretty good!

Jeff's Baked Spinach Artichoke Dip (as I remember it and make it!)

1 8 oz box cream cheese (softened)
1 8 oz container sour cream
1/2 cup mayo
1 box frozen spinach (thawed and thouroughly drained)
1 can artichoke hearts (drained)
1/2 onion (finely chopped)
3 cloves garlic (finely chopped)
8 oz of shredded Italian blend cheese
red pepper to taste (I used about 4 good shakes)

Blend all ingredients and bake at 350 for at least 30 minutes, it can go longer and do just fine! I forgot about mine and it was in for an hour (oops!)

Cooks notes:
Make sure cream cheese is softened so that it will blend well and not leave chunks in the dip.
I put the spinach in a stainer and push out the liquid with a paper towel.

Monster Cookies

I've never made these because I've always mooched them off of my friend, Kelly. She loves to bake and I'm quite happy to eat whatever she's making.
I'm planning on bringing these as my Christmas cookies on December 2o so you'll get a chance to try them.

Ingredients

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12-ounce jar creamy peanut butter
• 1 stick butter, softened
• 1/2 cup multi-colored chocolate candies
• 1/2 cup chocolate chips
• 1/4 cup raisins, optional
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)

Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

These freeze really well, and if you're going to have them around for more than a couple of days (I know who can let cookies sit around?) then I suggest freezing them. During late night Emme feedings, I've actually eaten these right out of the freezer, but they also can obviously be heated up.

Yields 3 dozen cookies

Jenny's Mac and Cheese (stolen from Martha Stewart)

True to Martha Stewart form, this recipe requires using a lot of pots and pans, but it's so worth it when you really just need that comfort meal. Butter, white bread, cheese, and pasta-what more could a girl ask for? I've modified the recipe a bit to add some mustard seed because I love it so much, but you certainly could leave that out.

The recipe makes for 12, but I halved it when I made it, and it makes plenty (read-A LOT).

Ingredients:
Serves 12.

• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon mustard seed
  
• 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
• 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
• 1 pound elbow macaroni

Directions

1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, mustard seed, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Swedish Tea Ring

Ok, this one is untested. I've actually eaten this (someone at work made it), but haven't made it myself. I asked her for the recipe because it really was delicious, but the recipe looks like it could be quite a bit of work. I'm going to go ahead and post it here, though, in case I decide to try it sometime and I'm going to use this site as a repository for all my recipes since I seem to be the only one using it regularly. :)

Dough

Dissolve 1 pkg yeast (2.5 teaspoons) in ¼ cup warm water, set aside.
Mix:
2 ¼ cups flour
2 tablespoons sugar
½ teaspoon salt

Cut in:
½ cup margarine or butter

Add:
¼ cup evaporated milk
1 egg
¼ cup gold raisins (optional)

Add yeast and water, mix well.

Filling

Cream together:
6 Tablespoons butter
¾ cup brown sugar
¾ cup nuts (almonds, walnuts or pecans) ground in food processor

Roll dough to 15 x 19 inches. Spread filling evenly, leaving one long edge clear. Roll and pinch edge. Form ring, pinch ends together to seal circle. Place on foil lined cookie sheet. Make cuts 1 inch aprt to ½ inch of center.

Bake 350 degrees for 15 to 20 minutes.

Topping

2 tablespoons butter
2 tablespoons evaporated milk
1 cup powdered sugar
½ teaspoon vanilla or almond flavoring

Mix together, pour on ring while ring is still warm.

Crock Pot Cranberry Beef Roast

Again, Vanessa gets credit for this one. It is untested, but I'm planning to try it later this week. I'll report back with my thougths.

Ingredients

• 1 (1 ounce) envelope dry onion soup mix
• 1 (3 pound) beef chuck roast
• 1 (16 ounce) can jellied cranberry sauce
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Directions
Place onion soup mix in the bottom of a slow cooker. Place rast in the slow cooker and top with cranberry sauce. Cover and cook 8 hours on low. Remove roast and set aside. Set slow cooker to High. Whisk together butter and flower and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

Pork Chops with Apples

I don't get credit for this. Vanessa was looking for easy recipies and found this. She tried it last night and reported that it was delicious.

Ingredients
4 bone-in pork loin chops (3/4-inch thick and 7 ounces each)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
1 large green apple, cut into thin wedges
1 large red apple, cut into thin wedges
2 tablespoons honey mustard
1 tablespoon brown sugar

Directions
In a large skillet, brown pork chops in oil on each side Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp-tender. Combine mustard and brown sugar, brush over chops. return to the skillet, cook for 4 minutes or until meat juices run clear.

Sauteed Brussels Sprouts with Smoked Ham and Toasted Pecans

I love, love, love this recipe. I made it for Thanksgiving last year and it's the best way I've ever eaten Brussels sprouts.

Ingredients

• 2 pounds fresh Brussels sprouts
• 2 tablespoons unsalted butter
• 3 tablespoons extra virgin olive oil
• 1 large clove garlic finely minced
• one (1) 1/8 in thick slice smoked ham, coarsely chopped
• 2/3 C chicken stock
• Pinch of sugar
• Kosher or sea salt
• Freshly ground pepper
• 1/2 C coarsely chopped toasted pecans

Instructions
Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into very thin slices about 1/16 inch thick, and use your fingertips to separate the slices into shreds. Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached. place in a bowl and set aside until ready to saute.

In a 12-inch saute pan, melt the butter with the olive oil over medium heat and swirl to coat the pan. Add the garlic and saute for about 1 minute until soft but not browned. Add the Brussels sprouts and saute for about 3 minutes until bright green and barely crisp-tender. Raise the heat to high and add the ham and stock. Stir to blend, cover the pan, and steam for about 2 minutes longer until the Brussels sprouts are crisp-tender. Season with a little sugar, salt and pepper. Transfer to a warmed serving bowl and top with the toasted pecans. Serve immediately.

Cook's Note
As always, I've transcribed this exactly as it is written in the cookbook. However, instead of smoked ham, I substituted country ham. I browned one slice of country ham and then deglazed the pan with water and set the liquid aside to use instead of/in addition to the chicken stock. Combine the liquid from deglazing with the chicken stock to equal 2/3 cup for steaming at the end.

Aunt Judy's Chocolate Chip Cookies

My mom swears this is the nestle toll house recipe, but I know it as Aunt Judy's, dammit! These are great for long car rides back from Corpus Christi, for when you are homesick, or really just for anytime.

Cream together:
1 cup shortening (or Smart Balance)
2 eggs slightly beaten
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla

Sift together:
2 1/4 cups white flour
1 teaspoon baking soda
1/2 or 3/4 teaspoon salt (to taste)

Add dry mixture to creamed mixture.

Add one 12 oz. package (2 cups) of Toll House Semi-sweet chocolate chips to above mixture along with one cup of chopped pecans (optional). Drop by tablespoon onto ungreased cookie sheet. Bake at 375 degrees for 9-11 minutes (till slightly browned). Cool on wax paper. Enjoy!

Grilled Catfish Over Mixed Greens

I have never made this with catfish! I use tilapia. Also, I have made this with and without mushrooms and marinating beforehand and with other kind of vinegar including apple cider vinegar- all with equally tasty results.

2 catfish fillets, 6 to 8 oz (180 to 250 g) each
1/4 lb white mushrooms, thinly sliced (optional)
1/4 cup (50 mL) olive oil
1 1/2 tbsp (22 mL) balsamic vinegar
1 tbsp (15 mL) fresh tarragon, chopped, or substitute 1 tsp (5 mL) dried tarragon
1 small shallot, finely chopped (optional)
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
4 cups (1 L) mixed salad greens, torn into bite-size pieces

- Place catfish fillet strips and mushrooms in a shallow dish. Mix olive oil, vinegar, tarragon, shallot (if using), salt and pepper in a small bowl using a wire whisk until well blended.
- Pour two-thirds of the marinade over the catfish. Cover dish with plastic wrap and refrigerate for 30 minutes to marinate. Reserve remaining marinade to use as salad dressing.
- Prepare a grill or preheat the broiler.
- Place catfish fillets on an oiled grill rack or broiler pan rack. Grill or broil 4 inches (10 cm) from the heat source for 2 or 3 minutes on each side or until fish flakes easily when tested with a fork. Allow to cool slightly; serve warm.
- Toss salad greens and reserved marinade in a large bowl. Top with grilled catfish.

Roasted Salmon

I got this from epicurious (it is from Gourmet magazine Jan 2002). Super simple and delicious. It is best with fresh tarragon and chives, however I have also used dried and it tasted fine. The secret is not to overcook the salmon!

1 (5-oz) piece salmon fillet with skin
1 teaspoon extra-virgin olive oil plus additional for drizzling
1/2 tablespoon chopped fresh chives
1/2 tablespoon fresh tarragon leaves (optional)

Preparation
Preheat oven to 425°F.

Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs.

Baked Salmon Fillets Dijon

I got this from a website. I have made it several times and it is quite yummy. I have only used Japanese Panko bread crumbs instead of Italian bread crumbs (according to wikipedia: Panko is made from bread without crusts, thus it has a crisper, airier texture). Also substituting butter for a small amount of extra virgin olive oil yeilds equally tasty results. Enjoy!

INGREDIENTS
4 (4 ounce) fillets salmon
3 tablespoons prepared Dijon-style mustard
salt and pepper to taste
1/4 cup Italian-style dry bread crumbs
1/4 cup butter, melted

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Pecan Pilaf

I've made this a few times for holiday meals and it's usually pretty popular. I think several of you may have asked me for it.

Ingredients
8 tablespoons (1 stick) butter
1 cup coarsely chopped pecans
1/2 cup chopped onion
2 cups uncooked long-grain white rice
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper
2 tablespoons chopped parsley

Directions
In a large skillet, melt 3 tablespoons of butter. Add the pecans and saute 10 minutes or until lightly browned. Remove the pecans, cover and set aside.

In the same skillet, melt the remaining 5 tablespoons of butter. Add the onions and saute 6 to 8 minutes until tender. Add the rice. Stir to thoroughly coat the grains. Add the broth, salt, thyme, and pepper. Cover; simmer 18 minutes or until the rice is tender and all the liquid is absorbed. Remove from heat. Stir in the pecans and parsley just before serving.

Note
To prepare ahead of time, before adding pecans and parsley, cover and refrigerate up to 24 hours. To heat, add 3/4 cup water to the cooked rice in a skillet. Cover; heat 5 to 8 minutes until hot. Sir in pecans and parsley.

Serves 8 (very hungry) people

Swiss Chicken Casserole - Crock Pot meal!

Well, this one came from Mom. Seems all of my recipes are actually someone elses, so I just chose all my favorites to put up here.

This one is SO good and the chicken will not turn out dry like most of my chicken! And best of all it is a dump it in and forget it recipe...

6 boneless skinless chicken breasts
6 slices Swiss cheese
1 can cream of mushroom soup (undiluted)
1/4 cup milk
2 cups herb stuffing mix
1/2 cup butter or margarine (melted)

Spray crock pot with cooking spray. Arrange chicken breasts in crock pot. Top with cheese, layering cheese if necessary.
Combine soup and milk stirring well.
Spoon over cheese; sprinkle with stuffing mix.
Drizzle with melted butter.
Cook on low 8-10 hours; or on high 4-6 hours

Grape Salad

This was served at one of our Bunco dinners a few years back....and it is SO good!

Note: This makes a lot, but can easily be cut in half.

4 lbs. of red and green seedles grapes, washed and off the vine
8 oz sour cream
8 oz sour cream (softened)
1/2 cup sugar

Topping:
1/2 cup brown sugar
1 cup chopped pecans

Mix sugar, cream cheese and sour cream together. Pour over grapes and coat well.

Mix topping ingredients together and sprinkle on salad just before serving.

Potato Soup

Lisa gave me this recipe about 10 or 12 years ago, so technically it is hers!! However, as soon as we have the first chill of fall I make this soup because Jamie just loves it - enjoy!

9-10 potatoes peeled and cubed
4-5 sliced carrots (or a couple of handfuls of baby carrots cut in 1/2 or 1/3)
1 bunch green onions chopped (both ends)
6 slices bacon
4 Tbsp. Flour
4 Tbsp. Butter
2 cups milk
3 chicken bullion cubes
Seasonings (to taste)
salt
pepper
garlic powder
fajita seasoning

In a large pot combine potaotes, carrots and onions and cover with water. Add bullion cubes and seasonings to taste. Bring to a boil and boil until fork can easily be inserted into potatoes.

In the mean time, cook the bacon.

Make white sauce to thicken soup by melting butter and mixing it with the flour. The result should be about the consistency of pudding. Add more butter or flour if needed. Mix milk over low heat with butter and flour mixture and bring to a slight boil (be careful not to scorch). The mixture should be thick but pourable.

Crumble bacon into soup as it is still boiling. Add milk, flour, butter mixture to the pot after the potatoes are soft and let simmer another 15 minutes or so.

YUM!

Baked Spaghetti

I got this from a friend that I work with, it is fairly easy to make, and my kids love it!! Personally I like it better than lasagna....


Preheat oven to 350

6 oz thick spaghetti
1 cup chopped onion
1/2 bell pepper (chopped)
1 lb. ground beef
15 oz can crushed tomatoes
1/2 small can tomato paste
1 can cream of mushroom soup
2 Tbsp. water
1 Tbsp. oregano
Parmesan cheese
1 cup grated mozzarella cheese

Cook spaghetti according to directions on package.
Brown hamburger meat and saute bell peppers and onions together. Drain fat.
Stir in crushed tomatoes and tomato paste, simmer uncovered 10 minutes.
Spray 9x13 glass baking dish with Pam.
Layer 1/2 spaghetti noodles in baking dish then pour half of meat mixture over top - repeat.
Mix mushroom soup with water and stir until smooth. Pour over top then sprinkle with Parmesean cheese.
Bake at 350 30-35 minutes
Sprinkle mozzarella over top during the last 5 minutes of baking.


I have posted this recipe just as it was given to me, however, it is easy to modify and make your own. I always use more spaghetti noodles than it calls for and I always add fresh garlic (of course I pretty much add garlic to everything! No vampires in this house!!)

The Best Oatmeal Cookies

This cookie recipe keeps the cookies moist for several days. The secret ingredient is the instant vanilla pudding - omit it at your own peril.

Preheat oven to 350

1 1/2 cups unsifted flour
1 tsp baking soda
1 cup butter (can substitute margarine, but NOT as good)
1/4 c white sugar
3/4 c brown sugar
1 pkg (4 servings) instant vanilla pudding
2 eggs - beaten
3 1/2 c oatmeal
1 c raisins (I soak the raisins in hot water while I am mixing the cookie dough, drain before using)

mix four and soda
combine butter, sugars & pudding mix in mixer bowl. beat until smooth; beat in eggs. gradually add flour and oatmeal; then stir in the raisins.

drop 2 inches apart by teaspoons onto ungreased cookie sheet.

Bake for 10-12 minutes.

Spicy White Bean and Chicken Chili

This is a super easy, super fast, tasty meal.

Ingredients
1 1/2 pounds boneless ckinless chicken breasts, cut in 1/2-inch cubes
1/2 cup chopped onion
1 can white beans (undrained)
1 can (4 1/2 ounces) chopped green chilies
1/2 cub chicken broth
2 teaspoons ground cumin
1 1/2 teaspoons garlic salt
3/4 teaspoon oregano leaves
1/4 teaspoon chili powder
1/4 teaspoon ground red pepper

Directions
Heat a well oiled skillet over medium high heat. Add chicken cubes and onion; cook and stir 4 to 5 minutes or until chicken is done.

Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered , 10 to 15 minutes stirring occasionally.

Top with shredded monterrey jack and/or sour cream and chopped green onion. Serve with salad and cornbread for a complete meal.

Cook's notes:
I use great northern beans when I make this, but any kind of white bean will work. I find that 1 1/2 teaspoons of garlic powder makes it too salty, so I'll substitute fresh garlic (add it when you cook the chicken and onions) and add salt to taste or I'll use 3/4 tsp garlic salt and 3/4 tsp garlic powder. I typically add more than 1/2 cup of broth - I'll use 3/4 to 1 cup.