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.

Creamy Jalapeno Ranch

If you know us very well, you'll know we are pretty close to obsessed with Chuys; particularly their creamy jalapeno sauce, and free nacho bar during happy hour.  Needless to say with all of this moving we managed to live in a state that does not even have a Chuys [sigh].  The closest Chuys is roughly 5 hours away in Oklahoma, so we just have to make do, and over-consume when in Texas!  This weekend we tried making the closest fake recipe we could find online, and altering it to get as close of a taste as we could, to the original.  So, if you decide to make this, just know it is not the same as Chuys, but a good alternative when you can't get the real thing!

1/3 cup Mayo/Miracle whip (light is fine)
2/3 cup Sour Cream
2/3 cup Milk
1 1/2 oz dry Ranch mix
2 oz / half a can chopped Green Chilis
2/3 cup Jalapenos (we used sliced pickled this time, but may try fresh next time)
1 small handful Cilantro (we think about 1 tablespoon if you crammed the leaves into a measuring spoon...)
1 teaspoon Lime juice
1 teaspoon Garlic powder
1 teaspoon Salt

We do not have a food processor, so we put everything listed above into the blender.  Blend until creamy and everything is thoroughly pureed (no chunks allowed).  We stopped and taste-tested several times added more of whatever we thought, so this recipe isn't perfect.  Just taste, and add more of whatever you think it needs!  Beware though, we were both sweating after eating it, so if you do not like spicy things, don't bother trying this!

Chocolate Chip Peanut Butter Oatmeal Cookies

These cookies may seem like they have a lot going on, but we really love them.  Not to mention I tell myself they are healthy since they have oatmeal in them, that is how it works, right?!  I always keep a few rolls frozen in the freezer for friends game nights, and when we just want cookies.  The recipe is from Money Saving Mom and I really didn't change much. 

Freezer-Friendly Chocolate Chip Oatmeal Cookies

• 1 cup butter (softened)
• 1/3 cup peanut butter
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups wheat flour (I'm sure you can also use white flour or half whole-wheat/half white, but they're delicious with wheat flour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups oats (rolled or quick oats)
• 1 12-oz. package chocolate chips (this was in original recipe, but I always use less)

Cream together first six ingredients. Add flour, baking soda, salt, and oats. Mix well. Stir in chocolate chips. Roll into 1-1 1/2-inch balls.  Place on a greased cookie sheet. Bake at 375 degrees for 10 minutes or until done. Makes approximately 40 cookies.

I generally only make one pan at a time because we will eat however many I make.  Then I spread out saran wrap and put a log shape of cookie dough on it, roll it up tightly, and freeze.  I think last time I made 1 pan, and then ended up with 3 "cookie dough logs" in my freezer for the future!  When you make them at a later time, just pull out your log, and either slice frozen or let it come to room temp, and then make your cookies like normal :)

Crock Pot Chicken Tacos

I first made this in our hotel while waiting on a house in Georgia, and we loved them.  Side note- I would highly encourage you to keep your crock pot with you when moving.  It made our ten day hotel stay much better!  My sister found this recipe somewhere, and all of our family enjoys it.  Plus it is simple, easy, and delicious.  What more could you want?

1 taco seasoning packet
3 frozen chicken breasts (I used 2 and some tenders)
1 can of Rotel
1/8 c. Olive Oil
1/8 c. Water

Cover the bottom of the crockpot with the taco seasoning. Lay frozen chicken on top. Pour Rotel over chicken. Pour Oil and Water over everything. Cook on Low for 4-6 hours. If home, turn meat half way, but not necessary. Shred chicken with a fork and stir into juices. Let cook/simmer for 30 minutes more (I didn't have time for this part and was still great).

Serve on tortillas with a shredded cheese, and desired toppings.

A Shepherd's Pie Twist

I really am alive and starting to cook again!  Last week I actually made a new recipe for the first time in several months, and we both enjoyed it!  I always looked down upon Shepherds Pie for some reason it seemed blah to me, but this was a good twist.

1 pound ground beef (or turkey, or a combination)
1 handful of diced onions (I keep a bag in the freezer of diced onions for cooking) [more or less for your liking, it's just to season the meat]
1 cup bbq sauce
Frozen corn [original recipe had 1 can corn]
Frozen Peas [about 1 can's worth...]
1 package instant mashed potatoes

Shredded cheese & Fritos optional

Cook ground beef and the onions in a skillet, until beef is brown; drain well.  [I also always season my ground beef/turkey mixture with some of the following: garlic powder, salt, pepper, onion powder, parsley, oregano or red pepper]  Stir in barbecue sauce, corn and peas.  Heat to boiling, adding a little water if needed; then reduce heat to low to keep warm.  Meanwhile, cook potatoes as directed on package. [I used the betty crocker packets because that's what I had on hand]  Adding some butter, and/or milk never hurts potatoes.  Spoon potatoes onto center of beef mixture; sprinkle cheese over potatoes and beef mixture if desired; serve with Fritos.  This is where the original recipe ended however, I can't follow recipes (I think we've already established this...) and I was waiting (with no end in sight) on a certain hungry soldier to get home.  So, I put the whole pan in the oven on warm until he got home for dinner.  Either way, enjoy! 

Honey Mustard Dipping Sauce

We like snacks in our house, and this is just one of our favorites.  Its not healthy, but I'm sure it could be worse.  I originally made this and coated pretzels in it, and then baked the pretzels, trying to make honey mustard pretzels.  However, that did not work, and Shane came up with the idea to use it as a dipping sauce instead.  We mostly use it for pretzel dip, but you could get creative if you wanted.

1/4 cup butter
1/4 cup honey mustard (you can use any kind, store brand, or whatever  you find)
1 teaspoon worecestershire sauce
1/4 teaspoon garlic powder
a few dashes of tabasco sauce

Melt the butter, then add everything else and mix with a fork.  Easy & done.  Refrigerate after making.

Sausage Balls

Shane's mom made these last year for the holidays, and they were so good.  In preparation for Thanksgiving we have been cooking and baking a lot, and these were at the top of the list.  Snacks are important in our household!

3 1/2 cups Bisquick
1 lb Cheddar cheese
1 lb (raw) breakfast sausage

Mix cheese & bisquick together, then add crumpled sausage and continue to mix.  Sprinkle with water until you can form balls.  We did walnut sized balls when raw, and they grew quite a bit when baked.  Next time I'd go smaller (not sure what nut is smaller than walnut, but bigger than pecan...).  Grease cookie sheet and bake at 375 degrees for 15-20 minutes, until lightly brown ontop.  [These also freeze very well, and then microwave easily.]

Chicken Spaghetti

This recipe is a great recipe to share with others, and enjoy with your family.  I originally got it from my sister, we all love it, and it is easy to freeze.  Warning: with the amounts given makes a double recipe.

8 boneless chicken breasts, cooked and cut into bite sized pieces
24oz spaghetti (I used over half wheat pasta, and no one noticed)
10oz package frozen mixed veggies (I added some fresh diced carrots, and celery as well, so really whatever you have on hand)
1 can cream of mushroom soup
1 can cream of celery soup
1 can Rotel, drained
2/3 of a 2lb box of Velveeta cheese
1/3 cup milk
salt to taste
optional: 2 4.5 oz cans chopped green chilies (I omitted these because I don't like green chili's)


Boil chicken in water until done (Use your biggest stockpot, you'll be happy later!).  Keep the water, and boil the spaghetti and frozen veggies together.  Cut up chicken into bite sized pieces and set aside.  When the spaghetti is done, let it sit in the water (about 15 minutes until most of the broth is absorbed.  Add chicken and remaining ingredients to spaghetti.  Toss gently until everything is well incorporated.

Depending on how many people you are feeding split into your baking pans.  (I generally divide this up into 3-4 pans, 8x8 size will feed 4 people).  If you are going to freeze any just wrap in foil and saran wrap, or put it in a large ziplock (I freeze 3 and we eat one the night I make it).  Bake at 350 for 30 minutes.  For frozen casseroles, I try to defrost it slowly throughout the day, then bake.

Nana Rolls

This is a precious recipe I hope to keep forever.  Growing up my Nana made rolls all the time, and I thought it was perfectly normal.  Little did I know they take some time and effort, and a lot of skill!  Our family loves making these and remembering all our good times at Nana's eating homemade rolls.

6 cups flour
1 cup sugar
1/3 cup butter
2 cups water
2 Tablespoons yeast (or 2 packets)
2 teaspoons Salt
2 eggs

Pour 1 cup boiling water over butter and sugar.  This needs to be done first so it can start cooling.  Let cool to room temp.  In 1 cup cold water add yeast.  Once the first mixture is cool add well beaten eggs and salt.  Then mix in yeast mixture and flour.  Mix well & knead.  Let rise for about 2 hours.  Punch down then make into rolls and let rise for about another 2 hours.  Bake rolls at 350F for 10 minutes.  This makes a lot of rolls, so it may be advisable to half the recipe unless you are making it for a crowd.

Crock Pot Cream Cheese Chicken

We made this for the second time today for our weekly crock pot Sunday.  I'll admit the first time I made it I had no clue how long you needed to cook black beans for and they were slightly crunchy.  This time however I boiled them for several hours yesterday afternoon while doing some other things in the kitchen.  Second time around was much better!  My sweet husband actually threw all of this in the crock pot before church, its that easy.  Five ingredients.

3 large frozen chicken breast (the first time I used 4 smaller...)
1 block cream cheese
1 can rotel
Small bag frozen corn (The bag I was using was 10 oz, and I didn't use all of it) [the original recipe called for 1 can of corn, drained]
2 cups cooked black beans (warning: this does not mean you should cook 2 cups of uncooked black beans, they GROW! I have a TON precooked beans now.  Oops.) [again original recipe called for 1 can of black beans, drained]


Place the frozen chicken breast on the bottom of the crock pot, and place the rest of the ingredients ontop.  I cooked for 4 hours on high and it was perfect when we got home.  The chicken will fall apart, and then we shred it. 

I like serving with rice as a filler, we just mix it all together [think delicious mush].  The first time we made it we turned the leftovers into a taco salad type meal with tortillas, lettuce and shredded cheese.  It would also be good mixed with the rice and served in tortillas.  The leftovers are equally as delicious if not more.  Yum! 

Thanks Larson Lingo for this great recipe!

Chicken Enchilada Soup

I adjusted a recipe I found online for enchilada soup.  Just fair warning if you see that title and like me, thought it would taste somewhat like enchiladas, it doesn't really.  It was really good, just not very enchilada-y :) 

1 package frozen corn (mine was 16 oz)
1 handful of chopped onion
1 handful of chopped celery
2 chicken breast
1 can cream of chicken soup
1 can enchilada sauce
1 3/4 cups milk

Optional: shredded cheese, avocado, tortilla chips, sour cream, can of diced tomatoes, black beans.

Place the corn, onion, celery in crock pot.  Then place chicken breast on top.  Mix together the cream of chicken soup and enchilada sauce, then mix in milk.  Add the liquid mixture to the crock pot.  Cook on high for 3-4 hours or low heat for 6-8 hours.  The original recipe had listed the above optional items, but I forgot some of them and it was still very good.  Next time I think I will add a can of diced tomatoes and black beans from the start to make it more filling and delicious.  We topped with cheese and loved it.  (Serves 4 regular eaters)

Firecrackers

This recipe came from my sweet Nana, who always made these for us growing up.  I also found they were an extremely easy snack to send to Shane while he was at West Point. 

4 sleeves Saltine crackers (do not use fat free, they don't soak up the oil, I have used half wheat successfully though)
1 1/2 cup Vegetable Oil
1 packet dry ranch dressing mix (about 1/3 cup)
3 Tablespoons crushed red pepper flakes (adjust according to how hot you like things)
1 1/2 teaspoons Garlic powder

Put the crackers in a container or zip lock.  Mix remaining ingredients together and slowly pour over crackers, mixing as you go.  Let sit, and turn bag for several hours.