Broccoli Cheese Soup

For a family party I needed to take Broccoli cheese soup, so I found one on the Internet that seemed easy enough and that had received several good reviews. It turned out really good and the recipe was requested. Here it is Arilee, enjoy.

several bunches of broccoli, chopped
1/2 onion chopped
1 tbsp butter (or be heart healthy and use olive oil)
1 clove garlic, minced
1 carrot, shredded (optional)
2 cans chicken broth
1 jar cheese whiz
1 1/2 c. cream, or whole milk, or canned milk, or half and half
1 cup cold water
1/3 c. corn starch
saute onion in butter till soft, add carrot and garlic and saute another minute. Add broccoli and chicken broth. Let simmer 10-15 minutes. Add cheese whiz, on low heat let it melt, stirring frequently. Add milk. Stir corn starch into cold water, add to soup. Heat till thick stirring often. if it seems too thick add more milk.

Sister Beazer's Pickled Green Beans

If you can make cucmber pickles then you can make green beans. My mother-in-law makes the very best dill pickles. The neighbor kids have been known to stop by and ask her for a pickle, even after they have married and moved away. I have tried her recipe and mine just don't turn out the same. I found a mix one day that was easy to use and I have done so ever since. The pickles are okay but our favorite is the Green Beans. So here is the secret: Mrs. Wages Kosher Dill Quick Process Pickle Mix. I have tried other brands and they just aren't the same, I have also tried Mrs. Wages Dill Pickle Mix and we like the Kosher better. Since it is a seasonal item you may not be able to find it anywhere except in the fall.

Here the instructions for what I do.

Buy or pick green beans, the straighter the better. Wash and snip off the ends.

Pack/stack tightly into a pint bottle. I usually have enough extra long ones for a quart or two. Use a chopstick or something similar to push beans around so you can get more in. I have even put a carrot in for looks. Add several pearl onions or a thick slice of onion. Because I have small garlic in my garden I add one or two to use them up.

Make the mix according to the directions on the package.

5 C. distilled white vinegar, 5% acidity

11 C. Water

1 pouch Mrs. Wages Kosher Dill pickle mix.

Combine above ingredients in a large nonaluminum container. Heat mixture just to boinling over medium hear, stirring constantly until boiling.

Pour hot liquid over packed jars. Wipe lips, then use a clean warm lid and ring to seal. Process like pickles, 10 minutes for pints, 15 for quarts.

Let sit for several days to cure, they will look shrivel for the first couple of weeks but they still tast the same. Enjoy.

Red Velvet Cake (egg free)

This is one of my favorite cakes, especially to make. It requires no eggs, and you don't have to dirty a mixer and beaters unless you really want to. It is a bit on the heavy side, but that's why I love it.

3 c. flour
2 c. sugar
2 tsp soda
1 tsp salt
1/3 c. cocoa
Stir above ingredients well then add:
2 c. cold water
1 tsp vanilla
2 tsp vinegar
Stir and add:
3/4 c. vegetable oil (I have been know to use part applesauce)
1 oz red food coloring (save a few drops for the frosting)
Pour into a greased 9x13 cake pan. Bake at 350 for 35 min.

Frosting:
5 tbsp flour 1 c. milk
Cook until thick, stirring constantly. Let cool
Cream:
1 c. butter
1 c. powdered sugar
1 tsp vanilla
several drops of food coloring
Add flour mixture one tbsp at a time, mixing well between. Beat until fluffy.

Cream Cheese Brownies

One of the sisters from Syd's ward made these for a party and they were delicious. Just had to have the recipe

1 German chocolate Cake mix

1 egg
8 oz softened cream cheese
1/2 c. sugar
1/2 c. chocolate chips

Preheat oven to 350. Mix cake mix according to package directions. Pour into greased 9 X 13 cake pan.
Mix egg, cream cheese and sugar until just blended. Fold in chocolate chips.
Drop spoonfuls of cream cheese mixture onto cake and draw a butter knife through it to swirl it. Sprinkle with extra chocolate chips & pecans.
Bake for 25 to 30 minutes until cake is springy and cooked though. Cool and cut with a plastic knife using a sawing motion.

Pumpkin Pie Dip

This is a great way to use up left over Pumpkin. We also serve it with apples and other fruit.

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies
Directions: In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.

Carrot Hamburger Soup

This is our favorite soup. It has a hearty textures with just a bit of sweet.

1 # hamburger
1 med. onion chopped
1 can cream of celery soup
2 Tbsp brown sugar
1/4 tsp garlic salt
1 c water
2 c tomato or V8 juice (I use a 12 oz can), for fun try the spicy V8
1 c grated carrots (may use more)
1/4 tsp black pepper, more is good also
Brown hamburger and onion, add everything else, simmer 40 min. Excellent the next day.

Sometimes I add chopped celery and fresh garlic.

Orange Cream Salad

I am sure this recipe has a real name but this is what Syd said it tasted like to him so it stuck.
1 carton (16oz) cottage cheese
1 box (3oz) orange jello, dry
1 can manderin oranges, drained
1 can (15oz) crushed pineapple, drained
1 tub (12 oz) whipped topping

Mix cottage cheese with jello powder, fold in oranges, pineapple and whipped topping.
Enjoy.

Apple Salad

This is similar to a Waldorf salad. It's a bit unusual but so very simple and tasty.

2 red or green apples, cored and chopped, (leave the skin on for color)
2 stalks celery, chopped
1/2 c. chopped nuts, almonds, walnuts, cashews or pecans, whatever you have

Dressing:
3/4 c. mayonnaise
2 Tbsp powdered sugar (use more or less to taste)
Mix p. sugar with mayonnaise one tbsp at a time, so it's to your taste.

Marcella's Pumpkin Chocolate Chip Cookies.

Our friend Marcella made these for a pumpkin cooking contest. They certainly deserved first place. We loved the left overs.

1 c. cooked canned pumpkin
1 c. sugar
1/2 c. oil
1 egg
2 c. flour
1 tsp vanilla
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp. baking soda, dissolved in 1 tsp. milk
1 c. chocolate chips
Combine pumpkin, sugar, oil and egg. Stir together with flour, baking powder, cinnamon and salt. Add dissolved soda andvanilla to mixture. Add chocolate chips. Grease cookie sheet. Drop by teaspoon. Bake at 350 degrees for 10 minutes. May be frosted with Cream Cheese frosting.

Cream Cheese Frosting
1 8oz cube cream cheese
1 lb. powdered sugar
1 tsp. vanilla
1 cube (1/2 c.) butter or margarine
Cream together till smooth. Makes enough for one large carke or 24 cupcakes. also good on cinnamon rolls.
Variation: add 4 Tbsp cocoa

Apple Dumpling Rolls

What are they and how did they originate? An apple dumpling traditionally is to take pastry dough rolled into a square, put an apple, that has been peeled and cored, and maybe some raisins and nuts into the middle, pull up the corners, put in a pan, cover with a syrup, bake, serve warm with sweet cream. Growing up my mother would make them for us each fall when the apples came on. It was a delicious way of using them up. As our family grew (10 children in all) it became harder to make enough so there wasn't any fighting or waste. By necessity our mother became creative in her cooking and sewing. One night she decided to make them more like cinnamon rolls. It was a success. We loved them and they became a special treat. Sadly our spouses don't all agree with us, but they patiently suffer through them. So here is the recipes as best as I can put it down, we are a dump and pour cooking family.

Baking Powder Biscuit Dough: Use your favorite dough recipe. You will probably need to double the recipe to make a 9x13 pan size.
Roll out about 1/4" thick into an oblong shape. Spread a bit of butter on the dough, then about 2-3 cups of peeled and grated apples. Top with some brown sugar. Roll up, slice about 2" thick, put into a buttered 9x13 pan. Pour syrup over top, making sure you cover each roll. Bake at 400 for 30 minutes. Serve warm with sweet cream or ice cream.

Syrup
3 cups brown sugar
1 1/2 cup water
Heat to a boil.

Okay, I told you that the other half didn't care for these, so when discussing the dilemma with my baby sis she mentioned a site and recipe for a variation that she found her family pefered. so I tried it. All I can say is YUMMMMMMM. It is incredible and the other half willingly had a second helping. I could have posted the recipe but you really should read and see how it is done. Here is the web address http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/.
Try it and enjoy. I must admit though I did make a slight variation, I only used had the amount of butter and made up the difference with apple juice. I am going to try it again and use either peaches or pears. I think either will be delicious.

Butter Syrup

1 cup butter
1 cup sugar
1 can evaporated milk
Heat, stiring frequently, until butter and sugar are melted. (will separate easily so stir often when serving.

Baked French Toast

1 loaf French bread
8 eggs
2 cups half & half
1 cup milk
2 Tbs sugar
1 Tsp vanilla
¼ tsp ground cinnamon
¼ tsp nutmeg
Dash salt
Praline topping
Maple Syrup (or butter syrup)

Slice bread into 1” slices. Arrange in a well-buttered 9x13 cake pan in 2 layers –overlapping.

In a bowl mix eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg, salt and beat until well-blended but not too bubbly. Pour evenly over bread slices, spoon between slices.

Cover with foil and refrigerate overnight.

Heat over to 350.

Spread praline topping over and bake 40 min until puffy and light golden.

PRALINE TOPPING

2 sticks butter
1 Cup packed brown sugar
1 cup chopped pecans
2 Tbs light corn syrup
½ tsp cinnamon
½ tso nutmeg

Combine and blend well.

Deep Fried Summer Squash

This is an old family favorite and actually very easy.
1 yellow (crookneck) summer squash, sliced
1 pkg "Dixie" Fry mix
Water
Oil
Mix Dixie Fry with water to about the consistency of pancake batter. Heat the oil in a deep pan. Dip the squash in the Dixie Fry and put in oil. It will sink. When it rises to the top and is lightly browned, turn over and cook a few more minutes. Remove and allow to drain on a plate covered with paper towels. Serve with fry sauce (Ketchup and mayonnaise mixed).

Strawberry/Raspberry Dessert

Crust:
2 C. flour
1/2 C. brown sugar
1 C. butter or margarine
1/2 C. nuts
Mix like pie dough. Pat in 9x13 pan. Bake @ 275 for 15 minutes. Cool, crumble, press 3/4 in bottom of pan.
Cream Cheese layer:
2 8 oz cream cheese*
1 C. powdered sugar
1 tsp vanilla
8 oz whipped topping*
Cream together cream cheese, powdered sugar and vanilla. Fold in whipped topping. Spread on crust.
Fruit topping:
1 pkg strawberry or raspberry Danish Dessert
1 3/4 C. cold water or juice
10 oz or more of strawberries or raspberries or a mix of berries
In medium sized pan, mix Danish Dessert and water, stirring constantly bring to a boil. Let boil one minute. Cool slightly, gently mix in berries. Spread on top of cream cheese.
Sprinkle remaining crust on top.
Refrigerate until ready to serve. Enjoy.
*I have used low fat and non fat and it doesn't seem to affect the consistancy, just the carbs.

Salsa (aka Texas Caviar)

14 roma tomatoes

2 bunches long green onions
1 bunch ciantro
1 yellow, 1 orange and 1 red pepper, (may substitue a green for one of them)

Chop above ingredients very small, then add following ingredients :

1 can diced jalapenos with juice (or use fresh, finely chopped, to taste)
3 can chopped olives
4 cloves garlic, minced
1 (24 oz.) bottle of Zesty Italian Salad dressing, drain off oil
3 cans white shoepeg corn (must be shoepeg)
2 tbsp. vinegar, red or white
2 tbsp. "Cavender's" allpurpose Greek seasoning
2 tbsp. sugar
1 tbsp. limejuice

Serve with chips, ENJOY

recipes doesn't call for cucumber but I have used and most people enjoy the taste.

Chocolate-Dipped Strawberry Cheesecake

INGREDIENTS:
1-3/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
1/4 cup butter, melted
1 pound fresh or frozen strawberries, thawed
2 envelopes unflavored gelatin
1/2 cup cold water
2 packages (8 ounces each) fat-free cream cheese, cubed
1 cup (8 ounces) fat-free cottage cheese
Sugar substitute equivalent to 3/4 cup sugar
1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed, divided
13 medium fresh strawberries
4 squares (1 ounce each) semisweet chocolate

DIRECTIONS
In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Cool on a wire rack. Hull strawberries if necessary; puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor; add cream cheese, cottage cheese and sugar substitute. Cover and process until smooth. Add strawberry puree; cover and process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set. For garnish, wash strawberries and gently pat with paper towels until completely dry. Cut tops off berries. In a microwave-safe bowl, melt chocolate at 50% power; stir until smooth. Dip each berry tip until half of the berry is coated, allowing excess to drip off. Place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes. Carefully run a knife around edge of springform pan to loosen; remove sides of pan. Arrange berries, chocolate tips up, around edge of cheesecake and place one in the center. Garnish with remaining whipped topping. Refrigerate leftovers. Yield: 12 servings.
Nutrition Facts
One serving: 1 slice
Calories: 245
Fat: 11 g
Saturated Fat: 7 g
Cholesterol: 14 mg
Sodium: 377 mg
Carbohydrate: 26 g
Fiber: 2 g
Protein: 10 g
Diabetic Exch: 2 starch, 2 fat.

Roll-ups

There isn't a real recipe just a few ideas and then create your own.
Here is what I often do:
Take a large totilla shell(burito size) and warm it slightly, spread garden vegetable cream cheese on it. You could also make your own using soft cream cheese and whatever sounds good. Then layer on it any or all of the following, thin sliced ham or turkey or what ever sounds good, thinly sliced cucumber, avocado (sprinkle with a little lime juice to keep from going brown), tomato, onion, alfalfa sprouts, spinach leaves, red and/or green peppers, banana peppers, jalopena peppers, artichoke hearts (marinated or plain), mushrooms, black or green olives. Don't put so much on they won't roll. Roll tightly and refrigerate until ready to eat. Slice diagonally and enjoy. These are easy to make and serve on a hot summer's day.

Sister Broulim's Honey Butter

1 cube butter (not margarine)
1 small jar marshmellow cream
2 to 3 tbsp honey ( to taste)
1/2 tsp vanilla

Whip all together and enjoy