Broccoli Cheese Soup

Broccoli cheese soup

2 1/2 C. chicken broth

2 C. chopped broccoli

1 medium carrot chopped

1 med celery chopped

1/4 tsp salt

1/4 tsp pepper

1/8 tsp ground nutmeg

1 C. half & half

3 Tbsp flour

1/2 C shredded sharp cheese

In a large saucepan stir together the broth, broccoli, carrot, celery, salt, pepper and nutmeg. Bring to a simmer over med-high heat. Reduce heat and simmer, covered for 6-8 minutes or until vegetables are tender. In a small bowl whisk together the half and half and flour. Stir into the saucepan. Simmer 1-2 minutes or until thickened stirring occasionally. Add the cheese. Remove from heat. Stir until cheese is melted.

*the sharper the cheese the better*

*i added cauliflower to add more veggies and it was awesome. my 2 year olds loved it!*

No Fail Pie Crust

No Fail Pie Crust

3 C. flour

¾ tsp salt

1 C. shortening

1 egg

6-9 Tbsp cold water

1 tsp white vinegar

Mix flour and salt, cut in shortening to cornmeal texture. In a separate bowl mix egg, water and vinegar. Add to dry ingredients and mix well. Divide dough and roll out on lightly floured dough disc.

*Crust is also great for tarts, cobblers and fried pies*

*Make three 9” pie crusts *

Chocolate chip cheesecake fantasies

Chocolate chip cheesecake fantasies

1 ½ c. graham cracker crumbs

1 egg

2 Tbsp sugar

1 tsp vanilla

1/3 c. butter, melted

1 Tbsp grated orange peel

8 oz cream cheese, room temp

1 c. chopped walnuts or almonds

1 C. (6 oz) semi sweet chocolate pieces

1/3 c. sugar

2/3 c. flaked or shredded coconut

Preheat oven to 350. In a medium bowl combine graham cracker crumbs, 2 Tbsp sugar and butter. Press mixture evenly in bottom of a 13X9” baking pan. Bake 7-8 min. In med bowl beat together cream cheese, 1/3 C. sugar, egg, vanilla and orange peel until blended. Spread evenly over baked crust. In a small bowl combine nuts, chocolate pieces and coconut. Sprinkle evenly over cream cheese mixture pressing lightly. Bake 25-30 min or until golden brown. Cool in pan. Cut cooled cookies into squares. Store in refrigerator.

Chocolate Drinks

Choco Punch

4 (1 oz) squares semi sweet chocolate

½ C. Sugar

2 C. hot water

2 quarts milk

1 ½ tsp vanilla

1 quart vanilla ice cream

1 quart club soda

½ pint heavy whipping cream whipped

ground cinnamon

In saucepan combine chocolate and sugar with hot water. Bring to a boil, stirring for 3 minutes. Add milk; continue heating. When hot, beat in vanilla. Remove from heat. Chill; then pour into punch bowl over ice cream. For sparkle add club soda. Top with whipped cream and cinnamon.

Choco- Cheesecake Freeze

4 oz cream cheese softened

2 Cups milk, divided

6 scoops chocolate ice cream

Place cream cheese and 1 cup milk in blender; blend until smooth. Place remaining milk and ice cream in blender and continue to blend until smooth. Serve cold.

Minty Chocolate Milk

2 Tbsp chocolate syrup

1/8 tsp peppermint extract

1 cup milk

1 scoop chocolate ice cream

Stir together chocolate syrup, peppermint extract flavoring and milk. Add ice cream. Serve immediately.

Quesadillas

Speedy Quesadillas

½ C. shredded cheese

4 flour tortillas

½ C. chunky salsa

½ C. chopped cilantro

Sour cream

guacamole, optional

Sprinkle half of the cheese on two of the tortillas. Divide and evenly spread the salsa over the cheese. Sprinkle evenly with cilantro and remaining cheese. Cover with the remaining tortillas. Place on preheated quesadilla maker one at a time. Close lid for 3-4 minutes or until tortilla is lightly browned. Cut into triangles. Serve with additional salsa, sour cream or guacamole if desired.

Bean and Cheese Quesadilla

16 oz refried beans

¼ C. shredded cheese

1 sm. Onion minced

6 flour tortillas

Divide and evenly spread refried beans on three of the tortillas up to ½ inch from edge. Sprinkle evenly with cheese and minced onion. Cover with the remaining tortillas. Place on preheated quesadilla maker one at a time. Close lid and cook 3-4 min or until tortilla is lightly browned. Cut into triangles. Serve with salsa or sour cream if desired.

Lower Calorie Brownies

These are lower calorie but you cant taste it. yummy

Brownie Ingredients

1/2 cup light butter, softened

1 1/2 cups sugar

1 teaspoon vanilla extract

2 large egg whites

1 large egg

2/3 cup unsweetened cocoa

1/2 cup fat-free milk

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Cream Cheese topping Ingredients

1 [8 ounce] block 1/3 less-fat cream cheese

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 [14oz] can fat-free sweetened condensed milk

1 large egg

Brownies

1. Pre-heat oven to 350 degree's

2. Coat the bottom of a 13x9 baking pan with cooking spray [do not coat the sides of the pan]

3. Place butter in large bowl, beat with mixer at medium speed until fluffy. Add sugar, and 1 teaspoon vanilla; beat until well blended [about 5mins.]. Add egg whites and 1 egg, 1 at a time, beating well after each addition. Add cocoa and 1/2 cup milk; beat well [mixture will appear curdled]. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, and salt; stir with a whisk. Add to cocoa mixture; beat at low speed just until blended. Spoon batter into prepared pan.

Cream Cheese Topping

4. Place cream cheese in a large bowl and beat with mixer at medium speed until smooth. Gradually add cornstarch and remaining 3 ingredients; beat until smooth. Spread evenly over batter.

5. Bake at 350 degree's for 35mins. or until set. Cool in pan on a wire rack. Cut into 36 bars.

Breakfast casserole

Breakfast Casserole

1 pkg croissant rolls


1 lb mild sausage


6 eggs, beaten


2 cups shredded cheddar cheese

Preheat oven to 350. Spray 9×13 baking dish with Pam. Brown sausage in skillet. Spread croissant dough in bottom of 9×13 dish. Add sausage, then pour eggs over sausage. Generously top with cheese. Bake at 350 for 30 minutes.