BROCCOLI CHEESE SOUP

Broccoli & Cheese Soup 
4-6 servings 

Ingredients:


1 1/2 cubes butter
2-3 bunches of chopped broccoli
1/2 c. flour
3 14oz. cans chicken broth
2 c. heavy cream
8 oz. Velveeta
1/2 t. salt 








Directions:

1. Melt butter in saucepan and add chopped broccoli.

2. Heat on high for 3-5 min then stir in flour.

3. Gradually add chicken broth while stirring.

4. Cover and simmer for 10 min.

5. Stir in heavy cream..

6. Carefully (hold lid on blender, the heat WILL pop it off) blend soup and pour back into pot.

7. Heat and add Velveeta.

8. Salt to taste.

PUMPKIN BREAD

(this recipe makes either 2 large loaves or 8 mini loaves)

• 3 cups sugar
• 3 1/2 cups flour
• 2 t. soda
• 1/2 t. nutmeg
• 1 1/2 t. cinnamon
• 1/2 t. cloves
• 1 1/2 t. salt
• 4 eggs
• 1 cup oil
• 2/3 cup cold water
• 2 cups pumpkin
• 1 cup chocolate chips (optional, but recommended)

Bake at 350 degrees. If using a large loaf pan, bake for about an hour. And, if using mini loaf pans, bake for about 40 minutes. Poke a toothpick in the center of your loaf, when it comes out clean, it's done.

STUFFED PEPPERS

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan
(Makes 4 large stuffed green peppers, recipe created by Kalyn when her market had a great sale on peppers!)

1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
2 links turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
1/2 tsp. ground fennel
1/2 tsp. dried Greek or Turkish oregano
1/2 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese

Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)

Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)

Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.

Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.

Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.

You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.

CAFE RIO SWEET PORK SALAD

Pinto Beans

32 oz. dry pinto beans

12 cups of water

2 tablespoons salt

1/2 onion

3 cloves of garlic (peeled)

In a slow cooker, place the half onion and garlic in the bottom. Pour in the dry beans and add the water and salt. Cook for 5-7 hours or until beans are soft and have turned a light brown color. After you are done cooking the beans, you can remove the onion and garlic.  This recipe can also be cut down if you don't want as many beans and don't plan on freezing the leftovers.

Cilantro Lime Rice

1 cup of Rice

2 cups of chicken stock

3 Tablespoons lime juice

lime zest

1/3 cup of cilantro (chopped)

In a heavy pot, bring 2 cups of chicken stock to a boil. Add lime juice and rice. Allow to cook until rice is soft but not too mushy. Remove from heat and stir in cilantro. Grate some lime zest over the top.

Slow Cooked Sweet Pork

1 to 4 lbs of pork (shoulder or butt...or tenderloin would work too)
2  15 oz. cans of tomato sauce
2 cups of dark brown sugar
20 oz. Dr. Pepper
2-3 garlic cloves, minced
1/3 cup of cilantro, chopped
2 teaspoons of chili powder

In a large bowl combine tomato sauce, brown sugar, Dr. Pepper, garlic cloves, cilantro, and chili powder with a wisk. Place fresh or completely thawed pork into slow cooker. Pour tomato sauce mixture over the top. Cook on high for about 4-5 hours (or until pork easily falls apart).

Remove some of the liquid. (Be careful because liquid will be very hot) Use two forks to shred meat. It should shred easily. If it doesn't, then it needs to cook some more.

Tomatillo Dressing

8 tomatillos cut into large pieces
2 cloves of garlic
1/3 cup of cilantro
1 jalepena pepper (remove the seeds and top)
1 packet of Hidden Valley Ranch mix
1/4 teaspoon hot sauce
2 tablespoons lime juice
3/4 cup mayonaise
3/4 cup sour cream
1/8 cup of Buttermilk

1. In a food processor or blender, blend tomatillos until runny and smooth in texture. Add garlic, cilantro, pepper, ranch mix, hot sauce, and lime juice. Blend.

2. Pour mixture into a glass bowl. Wisk in mayonaise and sour cream until completely combined. Add buttermilk. Stir well. Store in the fridge, tightly covered.

Note: I have found that if you use a food processor for the first part, the tomatillo is chopped up better and there are less chunks of tomatillo in your dressing.  This dressing is good for about 2 weeks in the fridge.

For assembly of a "sweet pork salad"...

Layer the following on your plate...

Hot pinto or black beans

Cilantro lime rice

Sweet pork

Lettuce, tomatoes, cheese

Top with...

Tomatillo dressing, mashed avacado

Yum! I guarantee you will LOVE this and probably eat much more than you should!

CHICKEN SPAGHETTI... (TO TRY)

Chicken Spaghetti

5 chicken breasts 

1 tbsp chicken boullion

3 celery, chopped 

1 small bell pepper, chopped

1 medium onion, chopped 

½ lb Velveeta cheese

1 can cream of chicken or mushroom 

1-16 oz pkg spaghetti

Cook chicken in 4 qt. pan, filled 3/4 full with water; add boullion. While chicken is cooking, chop veggies. After cooking for 15 minutes take chicken out of pan, add spaghetti to broth. When spaghetti is cooked, add chopped chicken, veggies, soup and cheese. Cook 10 minutes and pour into a casserole dish. Bake 25 minutes at 350.

SIMPLE STROGANOFF

1 lb. ground beef
1 (8 oz) block cream cheese
1 can beef broth
salt
pepper
1 package egg noodles

Brown and drain hamburger.  Add cream cheese and beef broth.  Let simmer until cheese is melted.  Add salt and pepper.  Serve over egg noodles.

SHELL CASSEROLE

1 lb. lean ground beef
1 small onion, chopped
1/2 tsp. salt
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 cup all purpose flour
1 1/4 cups hot water
2 tsp. beef bouillon granules
6 oz. large shell shaped pasta
1 (2 oz.) can sliced mushrooms, drained (optional)
1 cup sour cream

In a skillet, cook ground beef and onion until red color disappears.  Drain beef; place in slow cooker.  Stir in salt, garlic powder, Worcestershire sauce and flour.  Add water and bouillon.  Mix well.  Cover and cook on LOW 2 to 3 hours.  Meanwhile, cook pasta according to package directions and drain.  Add cooked pasta, mushrooms and sour cream to slow cooker; stir to mix ingredients.  Turn control to HIGH.  Cover and cook on HIGH 10 to 15 minutes.

CALIFORNIA TAMALE PIE

3/4 cup yellow cornmeal
1 cup milk
1 egg, slightly beaten
1 lb. extra lean ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. seasoned salt
1 (14 to 15 oz.) can chunky tomato salsa
1 (16 oz.) can whole kernel corn, drained
1 (2.25 oz) can sliced ripe olives, drained
1 cup shredded cheddar cheese

In a large bowl, mix cornmeal, milk and egg.  Stir in meat, chili powder, cumin, salt, salsa, corn and olives.  Pour mixture into slow cooker.  Cover and cook on HIGH 3 to 4 hours.  Sprinkle cheese over top; cover and cook another 5 minutes.  Makes 6 to 8 servings.

CARROT CUPCAKES

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground allspice
1/2 tsp. salt
3 cups grated carrots

CHUNKY FROSTING
1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped raisins (optional)

In a mixing bowl, beat eggs, sugar and oil.  Combine the next 6 ingredients; gradually add to egg mixture.  Stir in carrots.  Fill greased or paper lines muffin cups 2/3 full.  Bake at 325* for 20 to 25 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.

For frosting, in a mixing bowl, beat cream cheese and butter until combined.  Gradually beat in confectioners' sugar.  Stir in coconut, pecans and raisins.  Frost cupcakes.  Store in refrigerator.  Yield: 2 dozen.

BAKED STUFFED PASTA SHELLS

12 oz. jumbo pasta shells
2 cups mozzarella cheese, shredded (reserve 3/4 cup to top)
1 cup Parmesan cheese, grated
2 lbs. ricotta cheese
4 large eggs, lightly beaten
1 tsp. black pepper
1 tsp. garlic salt
1 tbsp. dried parsley
24 oz. spaghetti sauce

Bring water to a boil and cook shells according to package directions. Meanwhile, in a bowl combine the rest of the ingredients except the spaghetti sauce. Preheat oven to 375*. Place a thin layer of spaghetti sauce onto the bottom of a 13 X 9 baking dish.  Drain and cool shells with cool water.  Spoon cheese mixture into each pasta shell and place open side up in a single layer in prepared pan.  Pour the rest of the sauce over the stuffed shells.  Loosely cover with foil and back for 40 minutes.  Remove foil and sprinkle the remaining 3/4 cup mozzerella cheese on top.  Bake 5 more minutes.

MRS. FIELD'S CHOCOLATE CHIP COOKIES

1 cup butter

3/4 cups sugar

3/4 cups brown sugar

1 tsp. vanilla

Cream together then add:

2 eggs

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cups flour

2 cups chocolate chips

1 cup nuts (optional)

Bake at 375* for 10-12 minutes.  They won't look done.

PINEAPPLE COCONUT CAKE

1 yellow cake mix
1can sweetened condensed milk
1 can cream of coconut
8 oz. cool whip
1/4 to 1/2 cup chopped pecans
1 small can pineapple

Make cake as directed on box.  Let cool. With handle of wooden spoon poke holes into cake.  Mix condensed milk and cream of coconut.  Pour into holes of cake.  Let sit a few minutes to soak.  Drain pineapple well.  Mix pineapple, cool whip and nuts together.  Spread on cake.

FRENCH DIP SANDWICHES

(Adapted from Rachael Ray's French Dip Sandwich recipe)

4 tbsp. butter
1 medium onion, cut in half and sliced
1 cloved garlic, minced
1 tbsp. flour
2 cans beef broth
1-2 lbs. deli sliced roast beef
Montreal Steak seasoning or salt and pepper
swiss cheese or provolone cheese (optional)
sandwich rolls (we have used mini bagels)

In a large, shallow skillet over moderate heat, melt butter. Add onions and garlic to butter and saute 2 minutes. Add flour to butter and onions and cook a minute longer. Whisk in beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or a large work surface. Lightly season meat with grill seasoning or salt and black pepper. Pile meat onto rolls or bagels as desired.  Top with 1/2 slice of cheese.  Put in 400* oven for about 10 minutes to toast bread and melt cheese. Set out ramekins or small soup cups for dipping sauce.  Dip and enjoy!

RITZY CHICKEN WITH POPPY SEEDS

1 cup sour cream
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
2 tsp. celery salt
1 tsp. paprika
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
6-8 chicken breasts, skinned and bones
1 1/2 cup crushed Ritz crackers
1/2 cup butter
2 tbsp. poppy seeds

Combine first 8 ingredients in a container suitable for marinating.  Add chicken breasts.  Coat and marinate refrigerated over night.  Remove the coated chicken from mixture and roll in cracker crumbs.  Arrange in a single layer in a 9x13 pan.  Melt butter and pour half over the chicken.  Bake uncovered for 45 minutes at 350*.  Spoon the remaining butter and the poppy seeds over the chicken and cook 15 minutes longer.

MISSISSIPPI MUD

Layer 1...
1 cup flour
1/2 cup butter
1/2 cup chopped nuts
2 tbs. sugar

Mix and press into a 9x13 pan.  Bake 15 minutes at 350*.  Chill.

Layer 2...
1 cup powdered sugar
8oz. cream cheese
1 cup Cool Whip

Mix and layer on baked, cooled crust.

Layer 3...
2 small packages of cook and serve chocolate pudding

Cook as directed.  Cool 5 minutes.  Pour over 2nd layer and chill.  Top with Cool Whip.

PEANUT BUTTER COOKIES

1 cup sugar
1 cup brown sugar
1/2 cup shortening
1 cup peanut butter

Cream together.  Then add...

2 eggs
1/2 tsp baking soda
1/2 tsp salt
1 1/2 baking powder
2 cups flour
(1/4 to 1/2 cup milk if too dry)

Roll into balls and place on cookie sheet.  Flatten with a fork, criss cross.  Bake 375* for 10-12 minutes.

CINNAMON SNAPS

3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
Additional sugar

In a mixing bowl, cream shortening and brown sugar.  Add egg and molasses.  Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture.  Roll into 1 inch balls, then roll in additional sugar.

Place 2 inches apart on ungreased baking sheets.  Bake at 350* for 10-12 minutes or until cookies are set and tops are cracked.  Remove to wire racks to cool.  Yield: 4 1/2 dozen.

BACON WRAPPED JALAPENO THINGIES

(Recipe adapted from Pioneer Woman)

30 whole fresh jalapenos, 2-3 inches in size

2 8oz. packages cream cheese, softened

2 packages Hormel Black Label bacon, cut in half

Put some latex gloves on before working with the jalapenos!!  Chop tops off and slice jalapenos in half length-wise.  With a spoon remove the seeds and white membrane (leave a little in you like things HOT!)  Smear softened cream cheese into each jalapeno half.  Wrap jalapeno halves with 1/2 slice of bacon.  Secure by sticking a toothpick through the middle.  (At this point, you can freeze them, uncooked, in a Ziploc bag for later use.) Bake on a pan in a 375* oven for 20-25 minutes.  If it still doesn't look brown enough, turn on the broiler for a couple of minutes to finish it off.  Serve immediately, or they are also still yummy at room temperature.

THE EASIEST HOMEMADE VANILLA ICE CREAM

2 quarts half and half

2 cans sweetened condensed milk

1 tbsp. vanilla

1/2 cup sugar

milk

Add first 4 ingredients to your ice cream maker canister.  Add milk up to manufacturers recommended fill line on canister.  Mix well.  Run machine according to your ice cream makers directions.  Enjoy!

CORN CHOWDER

1 lg. onion, chopped

1/4 cup butter

package of bacon

2 cans cream of potato soup

1 can cream corn

1 can whole kernel corn

8 oz. cream cheese, softened

2 can evaporated milk

salt, to taste

pepper, to taste

cayenne pepper, to taste

Saute onions in butter.  Meanwhile, in a different pan cook bacon until crisp.  Add cream cheese to sauteed onions and stir until mostly melted.  Stir in evaporated milk, potato soup, corn and cream corn.  Add salt, pepper and cayenne as desired.  Crumble bacon and add to soup.  Add flour to some of the bacon grease and add to soup.  Done!

QUESADILLA CASSEROLE

1 lb. ground beef

1/2 cup chopped onion

2- 8oz. cans tomato sauce

1- 15oz. can black bean, drained and rinsed

1- 8 3/4oz. can whole kernel corn, undrained

1- 4 1/2oz. can chopped green chiles, undrained

2 tsp. chili powder

1tsp. cumin

1tsp. minced garlic

1/2 tsp. oregano

1/2 tsp. crushed red pepper (optional)

6 flour tortillas

2 cups shredded cheddar cheese

Brown beef and onion in large skillet on medium high heat; drain.  Add tomato sauce, beans, corn and green chiles; mix well.  Stir in all of the spices except red pepper.  Bring to a boil.  Reduce heat to low; simmer 5 minutes.  Add red pepper to taste, if desired.

Spread 1/2 cup of the beef mixture on bottom of 13x9x2 inch baking dish sprayed with no-stick cooking spray.  Top with 3 of the tortillas, overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef mixture and cheese.

Bake in preheated 350* oven 15 minutes or until heated through.  Let stand 5 minutes before serving.

BEEF STEW

Layer the following in the order given...

1 lb. stew meat

2 potatoes, cubed

2 carrots, sliced

6 celery stalks, chopped

1 lg. onion, chopped

1 lg. green pepper, chopped

Mix together the following...

1 tbsp. sugar

3 tbs. tapioca

1 cup V-8 juice

Pour over the layered ingredients.  Cook covered at 250* for 5 hours.  Do not peek!!

*Note... I usually add more meat, more potatoes, and more carrots and double the sauce and it turns out great!  Just add however much you want to your taste.

ROBERT'S BRUSCHETTA

1 medium onion 

5 roma tomatoes

Minced garlic- Use as much as you like, according to your taste, we usually do a 1/2 to a whole bulb of garlic.

Balsamic vinegar, Robert puts about 3 teaspoons, add more or less to taste. 

about 4 tsp. apple cider vinegar

2-3 tablespoons olive oil

2 tablespoons of dry basil

salt and pepper to taste

4 oz. (or more, according to how much you want in it) of fresh mozzerella cut into small pieces Or sometimes we just slice it thin and put on the bread and bruschetta. 

Cut a French baguette in diagonal slices. Sometimes we have it plain, sometime we toast it in the oven, and sometime we fry it in butter like this (my favorite... yum!!)...

However you eat it... it's just GOOD!

BROCCOLI SALAD

2 lb. broccoli cut in 1 inch pieces

1 lb. bacon cooked and crumbled

2 cups shredded mozzerella cheese

1/2 red onion diced

DRESSING

1 cup mayonnaise

1/2 cup sugar

2 tablespoons cider vinegar

PASTA SALAD

(Recipe from my friend Fawn at Yummie Tummies)

1 box of Penne Pasta (or whatever kind of pasta you like)
1 Cucumber
1 Bell Pepper
1 small box of Cherry Tomatoes
3-5 sticks of Mozzarella String Cheese (cubed)
1 can of olives
1 bag of mini pepperoni's
1 small bottle of Kraft Zesty Italian Dressing
(optional) 1 small purple onion and you can sprinkle parmesan cheese on top if you like.

Just add all of your chopped veggies, olives, cubed cheese and mini pepperoni's to your cooked pasta. Then pour the dressing on top.  Chill and enjoy!

CHICKEN ORANGE PASTA SALAD

(Recipe from my friend Fawn at Yummie Tummies)

2 cups uncooked bowtie pasta

2 cups cooked chicken

2 celery ribs chopped

1 can (110z) mandarin oranges drained

1/3 c plain yogurt

1/3 c mayo

1/4 c orange juice concentrate

1 T white vinegar

2 t sugar

1/4t salt

1/4 t ground mustard

3 cups torn salad greens

Cook pasta. Drain & rinse with cold water. Combine chicken, pasta, celery, & oranges. In a separate small bowl mix yogurt, oj concentrate, vinegar, sugar, salt & mustard with whisk. Pour over pasta mixture and add greens...toss and enjoy!