Broccoli Cheese Soup

Some friends of ours made a [pureed] Broccoli Cheese Soup that I loved.  I knew immediately I wanted to make it, so I began brainstorming.  In my head I thought it couldn't be that hard, and it really wasn't.  Shane and I both love soup, especially living where it actually gets cold in the winter, and broccoli cheese is no exception.  All of the ingredients are estimates, it really isn't an exact measurement type of recipe, just keep tasting and adding whatever you'd like.


3 Cups [I used frozen] Broccoli
1/4 Cup Chopped Onion
Butter
4oz Velveeta
2 Cups Shredded Cheddar Cheese
3 Teaspoons Flour
1-2 Cups Milk
1-2 Cups Chicken Broth [I used chicken bouillon and water]
Garlic Powder
Salt
Pepper
2 Cups Cooked Rice [I used brown whole grain, but anything will work]
(I have also seen some recipes add fresh garlic while sauteing the onions, and/or adding pureed carrots to the mix)

**Pardon my non-recipe-writing-skills as I hack this recipe out.** 
First saute the chopped onion in a little butter.  Then toss those puppies in the food processor (yes, the Darville families new best friend).  Next put the frozen broccoli in a medium pot with the chicken broth, and thaw.  After it is thawed, throw the broccoli in the food processor as well!  Now grind/chop/blend the onions and broccoli until pureed.  With just the chicken broth left, add milk and heat.  Then stir in flour to make a thicker consistency.  Add the puree back to your pot.  Similarly, add all of the cheeses, garlic powder, salt and pepper (to taste-not a big deal!).  Stir over medium heat until everything is melted.  It should still be semi watery.  Add cooked rice (which should help thicken), and heat just until warm.  Serve, eat, and enjoy!

Best-Ever Carrot Cake

For Shane's birthday (last Oct.) I asked what he wanted me to make for him.  He asked if I could make a carrot cake, which I did not even know he liked, so I agreed to try (though I secretly was far from thrilled about this new adventure).  I checked my handy go-to cookbook Better Homes and Gardens, low and behold they had a "Best-Ever Carrot Cake" recipe which I knew would be a good place to start.  I really did not think this was going to end up tasting good [I mean who really wants carrots in their cake..come on?!], but was willing to give it a try for my sweet husband.  However, the end result was delicious (and easy!) and we devoured the cake in no time!  Even if you are skeptical of carrot cake (like me), give it a try.

4 beaten eggs (at room temperature)
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
3 cups finely shredded carrots
3/4 cup oil
1/2 cup finely chopped pecans (optional)
1 recipe cream cheese frosting (this is what makes this cake so delicious, don't skip it!)

In a medium bowl stir together flour, sugar, baking powder, cinnamon, and baking soda.  In a large mixing bowl combine eggs, carrots (use a food processor if you have one, we learned it is much easier than hand grating carrots), and oil.  Add flour mixture; stir until combined.  Grease pans, and bake at 350 degrees for specified time (below).  After cake is cooled frost with cream cheese frosting (recipe below), if desired sprinkle chopped pecans over frosting.  

For a 13x9 pan we use 1/2 recipe of frosting.  Bake for about 40 minutes at 350 degrees.
For 2 9in round cake pans use 1 recipe frosting. Bake 30-35 minutes at 350 degrees.


Cream Cheese Frosting Recipe
1 8oz block of cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
5 3/4 to 6 1/4 cups powdered sugar

I get the cream cheese and butter out when I start making the cake.  By the time the cake is in the oven, and you're ready to make the frosting everything is softened and room temperature.  Beat cream cheese, butter and vanilla until light and fluffy (I use my kitchen aid stand mixer).  Gradually add powdered sugar until it reaches desired consistency.