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.