Broccoli Cheese Soup

I used to love broccoli cheese soup until one day it dawned on me how awful Velveeta cheese is for you!  I never made it again after that, until I found this recipe.  Though still a far cry from being a healthy choice, this recipe is great.  The original recipe came from here: http://77easyrecipes.com/panera-broccoli-cheese-soup/.

Broccoli Cheese Soup

1 tablespoon melted butter
1/2 medium chopped onion

1/4 cup butter
1/4 cup flour
2 cups half-and-half cream (or I sometimes use 1 cup cream and 1 cup milk)
2 cups water with 2 tsp chicken bouillion
1/2 lb fresh broccoli
1 cup carrot, chopped
1/4 teaspoon nutmeg (optional)
8 ounces grated sharp cheddar cheese
salt and pepper

Saute the onion in the 1 tablespoon butter.  Melt the 1/4 c. butter and mix it with the 1/4 c. flour to make a rouge.  Slowly add in the half-and-half.  Next add the chicken stock.  Let simmer for about 20 minutes as it thickens.  Add the broccoli, carrots, and sauteed onions.  Cook on low about 20 more minutes, or until the vegetable are tender.  Add cheese, nutmeg and salt and pepper (to taste).  

Pumpkin Pie Cake

The original recipe can be found here: http://www.mybakingaddiction.com/pumpkin-crunch-cake/. 

• Pumpkin Pie Cake

• 1 (15 ounce) can pumpkin puree
• 1 (12 ounce) can evaporated milk
• 4 large eggs
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon pumpkin pie spice 
• 1/2 teaspoon salt
• 1 box yellow cake mix
• 1 cup chopped Fisher Pecans
• 1 cup  butter, melted

Mix together the pumpkin, milk, eggs, sugars, vanilla, pumpkin spice and salt.  Pour it into a buttered 9X13 pan.  Sprinkle dry cake mix evenly over top.  Press slightly into the batter.  Sprinkle pecans over top and then top it off by drizzling melted butter over all.  

Bake at  350° for 40 minutes.  Check it, it may need an additional 10-20 minutes until it is set.  It is recommened to let it chill for a couple of hours before serving. 

Stuffed Pepper Soup

Stuffed Pepper Soup
Ingredients:
- 1 pound ground hamburger
- 6 cups beef broth (or water with beef bouillon)
- 2 (14-ounce) cans diced tomatoes, undrained (or 1 jar bottled tomatoes, chopped)
- 2 green bell peppers, chopped (or substitute 1 red bell pepper)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 cups cooked rice (added at the end) - Freshly grated Parmesan cheese for garnish (optional)

Directions:
In a large skillet, brown the ground beef with the diced onion and minced garlic over medium heat until the beef is no longer pink. Drain excess grease and transfer the mixture to a large stockpot. Add the beef broth, diced tomatoes, bell peppers, brown sugar, salt, pepper, and Worcestershire sauce. Bring the soup to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20–25 minutes. Stir in the cooked rice during the last few minutes of cooking. Serve hot, topped with freshly grated Parmesan cheese and saltines if desired.

Notes:
I prefer adding the rice at the end so it doesn’t overcook, but this can be adjusted to taste. I usually simmer the soup closer to 20 minutes when short on time. Extra fresh tomatoes can be chopped and added if available. Original inspiration: Six Sisters’ Stuff Stuffed Pepper Soup https://www.sixsistersstuff.com/recipe/stuffed-pepper-soup/, with personal adjustments made.

Wedding Punch (Jello Slush)

Wedding Punch (Jello Slush) - From Janalee


1 1/2 cups sugar
6 cups water
2 (3 oz.) packages strawberry Jello
1 (46 oz.) can pineapple juice
2/3 c. lemon juice
1 quart orange juice
2 (2 liter) bottles Sprite or 7-Up

Mix sugar, water and jello together and bring to a boil.  Dissolve all the sugar.  Stir in pineapple juice, lemon juice, and orange juice.  Split into two different gallon size freezer bags.  Freeze.

When ready to serve, set out for at least 30 minutes (60 minutes is better) so you can break it up.  Combine each gallon bag of frozen slush with a 2 liter bottle of pop.  Serve in a punch bowl. 

Spinach Salad with Poppy Seed Dressing

Spinach Salad (from Bobbi)

1 head lettuce
1 bunch spinach
3/4 lb. Swiss cheese
1 red onion (medium)
3/4 lb. sliced mushrooms
1/2 lb. bacon, cooked & chopped
1 large can mandarin oranges (drained)
1/2 c. sugared almonds

Mix lettuce, spinach, cheese, onion, and mushrooms together.  Add the bacon and oranges on top, and add dressing and almonds  just before serving.

Sugared Almonds:

1/2 c. slivered almonds
3 Tb. sugar
1/4 c. butter

Melt butter and sugar.  Add nuts. stir until nut are coated.  Arrange on cookie sheet and bake at 300 degrees for 20 minutes, stirring every 5 minutes.

Poppy Seed Dressing:
3/4 Tbs. poppy seeds
1/3 c. white vinegar
3/4 c. oil
1/3 c. sugar
1/4 c. onion (chopped)
3/4 tsp salt
2 Tbs. prepared mustard

Put all ingredients in a mixer to blend.

Orange Julius

Orange Julius

1/2 can frozen orange juice
1/2 c. milk
1 tsp vanilla
1/2 c. water
1/4 c. sugar
Ice Cubes

Blend in a good blender.  My family of 7 requires a double batch.  Unless you have a Vitamix or Blendtec, I recommend making single batches at a time.

Holiday Party Drink (Wassail)

This is a favorite at our house in the winter.  We got the recipe from the Friend magazine, December 2008 issue.

5 quarts water
3 c. sugar
12 oz. frozen orange juice (thawed)
1 1/2 c. bottled lemon juice
2 tsp. vanilla
1 Tbs. almond extract
1/2 tsp cinnamon
1/4 tsp cloves

Heat all together over the stovetop in a large pan.  Simmer, but don't boil.

Note: I now only use 2 1/2 c. sugar.  I've tried using less, but it wasn't as good.