Friday, October 29, 2010

Broccoli Cheese Soup

I made this soup for supper last night & everyone loved it. I was surprised that the children liked it so well. It was all & they were still wanting more. :)

2 T chopped onion
2 T melted butter
3 T flour
1/2 tsp salt
1/4 tsp pepper
2 C milk
1 C grated white American cheese

2 chicken bouillon cubes added to boiling water to make 2 cups
10 oz. frozen or fresh broccoli

Cook onion and butter until onion is soft. Blend in flour, salt & pepper. Add milk. Heat to boiling. Cook until thick, stirring constantly. Add cheese, stir until melted. In another pan, add bouillon cubes to 2 cups boiling water, add broccoli. Cook until tender. Add broccoli and liquid to cheese mixture. Yield: 5 1/2 cups
NOTE: Broccoli can be processed in blender before adding to soup mixture. (I just chopped it with my food chopper)

Wednesday, October 6, 2010

Cheeseburger Soup

Perfect soup weather is upon us. This is my hubby's favorite! He doesn't usually go crazy over soup but he LOVES this. :) I got the recipe from my dear high school friend, Melissa.

1 lb. ground beef
8 C potatoes, cooked & diced
3/4 C chopped onion
1/2 C flour
1 1/2 C shredded carrots
1 lb. american cheese
1 1/2 C diced celery
3 C milk
2 tsp basil
1 1/2 tsp salt
2 tsp parsley
1/2 tsp pepper
8 T butter
1/2 C sour cream
6 C chicken broth

Brown hamburger & set aside. Saute onion, carrots, celery & parsley in butter until tender. Add potatoes and chicken broth. Thicken with flour. Reduce heat, add hamburger, milk, cheese, salt & pepper. Cook & stir until cheese melts. Blend in sour cream. Remove from heat & serve.
Serves 10-12

Apple Dip

Delicious apple dip, it is so good I could eat it as a dessert, no apples needed. :) It is very rich though. I think I got this from a Taste of Home magazine years ago.

8 oz. cream cheese, softened
1/2 C creamy peanut butter
1/3 C packed brown sugar
1 tsp vanilla
1/2 C miniature marshmallows
1 jar (11 3/4 oz) hot fudge ice cream topping
2 each red & green apples

In a small mixing bowl beat cream cheese, peanut butter, brown sugar & vanilla; stir in marshmallows. Spoon half into a 3 cup bowl, spread with half of the hot fudge topping. Repeat layers. Toss the apples with lemon juice or fruit fresh. Serve immediately with dip.

Philadelphia Cherry Danish Dessert

I got this recipe out of a magazine a long time ago. I think it may have been the food magazine published by Kraft foods. This is a very simple & delicious dessert.

2 cans (8 oz. each) regrigerated crescent dinner rolls, divided
2 tubs (8 oz. each) Philadelphia light cream cheese spread
1 1/2 C powdered sugar, divided
1 egg white
1 tsp vanilla
1 can (21 oz.) cherry pie filling (I used my homemade blueberry pie filling)
1-2 tsp milk

Preheat oven to 350 degrees. Unroll one tube of crescent dough. Place in a greased 9x13 baking pan: press into bottom of pan to form crust, firmly pressing seams together to seal.
Beat cream cheese spread, 3/4 C powdered sugar, egg white & vanilla with electric mixer until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 9x13 rectangle, pressing seams together to seal. Invert over pie filling to form top crust, discard wax paper.
Bake 30-35 minutes or until golden brown. Cool at least 20 min. Gradually add milk to remaining 3/4 C sugar, beating until well blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.
Makes 24 servings.