Broccoli Cheese Tarts

Great appetizers!
Makes 18 tarts

18 wonton skins
1 T butter, melted
1 egg
1 t flour
3/4 C broccoli
1/4 pimento, drained
1 C shredded cheddar cheese
1/4 t onion powder
1/4 thyme
1/8 t pepper

Preheat oven to 350 degrees.

Brush one side of each wonton skin with butter. Carefully press wonton skins, buttered side up, into greased muffin cups.

In a medium bowl, beat together egg and flour. Mix in onion powder, thyme, and pepper. Stir in remaining ingredients. Spoon into wonton lined cups.

Bake for 15 to 20 minutes or until filling is set and wonton skins are golden brown. Remove immediately from pans and serve warm.

Broccoli Cheddar Soup

A creamy, cheesy, filling soup for a winter day.

Serves 5 or 6

6 Tablespoons butter
1 medium onion
1 teaspoon minced garlic
1/4 cup flour
2 cups half and half
3 cups chicken broth
1/2 pound fresh broccoli
2 cups carrots, julienned
salt and pepper to taste
8 ounces grated sharp cheddar cheese

Saute onion and garlic in butter until onion is tender. Stir in flour; a paste will form. Continue cooking and stirring over medium heat for about 2 minutes. Stirring constantly, slowly add half and half and then the chicken broth. Simmer for 20 minutes.

Add broccoli and carrots.
Timesaving tip: If you to not have a mandoline to julienne your carrots, you may be able to find "matchstick" carrots in your grocery store.

Cook over low heat until the veggies are tender and soup has thickened, 25 minutes to 1 hour, stirring occasionally. When soup is thickened, add the cheese. Stir until well blended. Serve when cheese has melted.

If soup gets too thick, you can thin it with extra milk or chicken broth.

Broccoli Salad

This recipe has been handed down to me from my mother and grandmother. I always enjoyed it when Mom made it as I was growing up. This week I made it for the first time, and shared it at the church fellowship meal.


Serves: 12
8 cups chopped fresh broccoli
1 cup chopped Vidalia onion
1/2 cup raisins
1 lb cooked bacon, crumbled

1 1/2 cups mayonnaise
1/4 cup vinegar (I used apple cider vinegar)
1/2 cup maple syrup

The night before serving, mix together the mayonnaise, vinegar, and maple syrup for the dressing, and refrigerate.

For the salad, combine the broccoli, onion, raisins, and bacon. Just before serving pour the dressing over the salad.

Enjoy!