Broccoli Cheese Soup

Joseph and I have been looking for the perfect broccoli cheese soup for YEARS. I hate when I eat a creamy soup and I get the flour burn on the back of my throat. This soup DOES NOT do this. It is perfection. seriously.

BROCCOLI CHEESE SOUP
From my friend Elizabeth Paul
1/2 C butter
- 1/2 C flour
- 1 Quart Half & Half
- 3 C cheddar cheese, grated
- 3 C broth (chicken or vegetable)
- 1 pkg frozen broccoli (or 2 small heads fresh broccoli chopped into bite sized pieces)
- 1 tsp salt
Combine broccoli, broth and salt – bring to a boil, simmer until broccoli is cooked.
Melt butter over medium-low heat. Add flour gradually, whisking. Simmer and whisk for a few minutes. Add half & half four times, whisking constantly (make sure it gets thick before each addition of half & half).
Add cheese.
Add broccoli/broth/salt mixture and stir.

French Toast Souffle

10 C (1-inch) cubed sturdy white bread (about 16 (1 oz) slices)
Cooking spray
8 oz 1/3-less-fat-cream cheese, softened
8 large eggs
1 1/2 C 2% milk
2/3 C half-and-half
1/2 C real maple syrup
1/2 tsp. vanilla extract
2 Tb. powdered sugar
3/4 C maple syrup

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.Preheat oven to 375°. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.Yield: 12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)

Oatmeal Pancakes

2 cups oatmeal
2 cups buttermilk
Combine and refrigerate overnite covered

Add:
2 eggs
2 T sugar
1/4 cup butter melted and cooled
1/4 t salt
1/2 cup flour
vanilla
1 t baking powder
1 t baking soda
1/2 t cinnamon (sometimes I use about a teaspoon)
Mix well (use an electric hand mixer) and cook - makes about 14-15 pancakes.

Sandy's Amazing Bluberry Coffee Cake

Sandy’s Amazing Blueberry Coffee Cake

Filling:1 tsp butter
1 1/2 c blueberries
1/2 c sugar
1 juiced lemon
1/4 c water
2 T cornstarch

Batter:
1 stick butter
1 c sugar
2 eggs
3 1/2 c flour
1 t soda
1/2 t cinnamon
1 c buttermilk
1 t vanilla

Topping:
1/2 c brown sugar
4 T butter
1/2 c flour
cinnamon

Glaze:
1 c powdered sugar
2 T maple syrup
2 T milk

PREPARATION

Filling:
Cook berries with sugar, lemon juice, and butter. Bring to boil and reduce to a simmer - cook 3 minutes. Whisk water and cornstarch together. Add to fruit mixture and cook 4 minutes. Allow to cool.Batter:In a mixer, cream butter, sugar, and eggs. Beat until smooth. Mix flour, baking powder, soda, and cinnamon. Mix buttermilk and vanilla. Alternate adding flour and buttermilk. Mix until smooth.Topping:Mix all three ingredients until crumbly.Glaze:Mix until smooth.TO

ASSEMBLE CAKE:
Place half of the batter in a greased 9x13 pan and spread evenly. Spread blueberry filling on top. Drop remaining batter on top of the fruit in globs trying to cover most of the filling. Sprinkle on the topping. Bake at 350 for 30-35 minutes or until top is golden and a toothpick inserted comes out clean.Allow to cool for 5 minutes and drizzle glaze over the cake.

Sausage Potato Soup

Sausage Potato Soup (with secret ingredients)

5-6 medium sized potatoes, cut into 1" cubes

1 lb. bulk pork sausage

1 medium onion, chopped1 cup light cream

1/4 cup butter6 cups chicken stock

1 1/2 Tbsp. vanilla extract

2 Tbsp. balsamic vinegar

freshly ground black pepper

Bring chicken stock to a boil in a large pan. Add potatoes and onions. Cook until potatoes are tender. Meanwhile, brown sausage in a separate pan. Add the cooked sausage to the potatoes and stock. Add the cream and butter. Stir until butter is melted. Add the vanilla and balsamic vinegar right before serving.

*if the men in your life are picky you can omit the vanilla and vinegar or cut them back but I think it's perfectly WONDERFUL as is*

Red Mango/Iceberry/Pinkberry

RED MANGO Frozen Yogurt
*I used lowfat yogurt and whole milk*-
2 C plain yogurt (greek style yielded the best results)-
1/2 C sugar (a little less than 1/2 cup, actually)-
1/2 C milk
between 1/8 - 1/4 tsp xanthan gum
Mix ingredients together, follow directions for your ice cream maker (Cuisinart - 25 minutes)*you can get xanthan gum at whole foods. It works as an emulsifier. It keeps ice crystals from forming, so you get a creamier texture.*

Chicken Cordon Bleu

This is one of my most requested recipes. It's so yummy and uber easy.

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules (just smash boullion cubes if you don't have granules)
1 tablespoon cornstarch
1 cup heavy whipping cream

DIRECTIONS

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.