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.

Banana Bars with Toasted Frosting

Chris really liked these!
Makes 48 bars

Bars:
1 cup sugar
3/4 cup butter, softened
1/2 cup packed brown sugar
1/2 cup sour cream or yogurt
2 eggs
2 large (1 cup) ripe bananas
1 teaspoon vanilla
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting:
1/4 cup butter
2 cups powdered sugar
3 oz. cream cheese, softened
1 teaspoon vanilla
1 Tablespoon maple syrup (optional)
1/2 cup chopped pecans, toasted OR
2/3 cup toasted coconut

Preheat oven to 375 degrees.

Cream together butter, sugars, sour cream (or yogurt) and eggs in a large mixing bowl. Add bananas and vanilla and mix well. Add remaining bar ingredients and beat until well mixed.

Spread batter in a greased (10"x15") jelly roll pan. The Pampered Chef bar pan is perfect.

Bake 20 to 25 minutes, or until a toothpick comes out clean.

For frosting, melt the butter in a 1 quart pot over medium heat. Continue cooking, stirring constantly until butter just starts to golden (5-6 minutes). Butter will bubble and foam. Remove from heat and cool.

Combine cooled toasted butter, powdered sugar, cream cheese, vanilla, and maple syrup in a small bowl. Beat until smooth.

Spread frosting over bars. Sprinkle with pecans or coconut. Cut into bars.

I couldn't find my coconut, so the bars are plain with the frosting in the photo. =)

Impossibly Easy Greek Pie

The roasted red peppers make this quiche very tasty.
Makes 6 servings

1/2 pound bacon, cooked and crumbled
1/4 cup sliced leeks
half of a 7 ounce jar roasted red bell peppers, chopped
1/2 cup crumbled feta cheese
3/4 cup Bisquick
1 cup milk
1 1/2 teaspoons dried basil
3 eggs

Preheat oven to 400 degrees.

Grease 9 inch pie plate.

Combine bacon, leeks, peppers and cheese in pie plate. In a mixing bowl, whisk together the Bisquick, eggs, milk, and basil. Pour over combination in pie plate.

Bake 25 to 30 minutes or until set.

Cool at least 5 minutes before cutting.

Banana Mini Morsel Bars

This is a great recipe to use when the bananas get very ripe.
Makes 6 dozen bars

2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
2/3 cup granulated sugar or Florida crystals
2/3 packed brown sugar
1 teaspoon vanilla
3 very ripe medium bananas
1 large egg
1 cup (half of a 12-oz package) mini chocolate chips

Preheat the oven to 350 degrees.

Grease a 15 by 10 inch jelly roll pan.

In a large mixing bowl, cream together butter and sugars. Add vanilla, egg, and bananas, beating well after each addition. Add salt and baking powder and mix well. Slowly add flour, and mix thoroughly. Stir in chocolate chips. Spread into pan.

Bake 20 to 30 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Cool in pan and cut into bars.

Pumpkin Cookies

These were really good. I usually only eat cookies when they're hot out of the oven, but these were good cool. =)
Also, the whitish spots in the photo are NOT mold, of course. They are melted green and blue chocolates...
Makes about 4 dozen cookies

2 cups flour
2 cups oats
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 Tablespoons molasses
1 cup pumpkin
1 egg
1 teaspoon vanilla
3/4 cup chopped walnuts
3/4 cup raisins
3/4 cup M&M baking bits (optional - they are very good with out chocolate)

Preheat oven to 350 degrees.

Grease baking sheets or line with parchment paper or silicone mats.

Cream butter and sugars in a large mixing bowl. Add molasses, pumpkin, egg, and vanilla, beating well after each addition. Add cinnamon, salt and baking soda. Mix well. Gradually add flour and then oats. Stir in walnuts, raisin and M&Ms.

With cookie scoop, drop onto baking sheets.

Bake for 9 minutes, or until cookies are lightly browned. Cool on baking sheet for 5 minutes; remove to wire racks to cool completely.

Apple Pie Bars

These were a big hit!
Makes 15 bars

2 1/4 cups flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
1 egg
1/4 cup + 2 Tablespoons sugar
3 Tablespoons flour
2 teaspoons cinnamon
6 1/2 cups cooking apples, cored and thinly sliced

Preheat oven to 350 degrees F.

In a mixing bowl, combine 2 cups flour, 1/2 cup sugar, baking powder and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in egg until combined. Press half of this crust mixture into an ungreased 9"x9" or 8"x8" pan.

In a large bowl, stir together remaining ingredients except the apples. Add apples and toss to combine. Layer evenly over crust in baking pan.

Sprinkle with remaining crust mixture.

Bake for 45 to 50 minutes or until the upper crust is lightly golden. Cool and cut into bars. If it necessary to eat the bars right away, they may be cut while still hot, but will be slightly runny.

Pilaf Stuffed Acorn Squash

I've always enjoyed this recipe, and when I made it the other evening, Chris thought it was a perfect autumn dinner. It's quick and easy, not to mention economical, and of course, very tasty.

Serves 4

2 acorn squash
1 pkg Uncle Ben's wild rice & chicken rice mix
1 Tablespoon butter
2 1/3 cups water
1/4 cup dried cranberries
1/4 cup slivered almonds
salt to taste
1 cup shredded cheddar cheese

Heat oven to 400 degrees.

With sharpest knife, cut squash into somewhat even halves. Place cut side down on a jelly roll pan or 9" x 13" dish, and add about 1/2" water. Bake for 40 to 50 minutes, or until tender. You may need to add a little more water while baking.

While squash are baking, prepare rice mix as directed on package, using 1 tablespoon butter and 2 1/3 cups water. When rice is done cooking, stir in cranberries, slivered almonds and 3/4 cup cheese.

When squash is done cooking, turn cut side up, and sprinkle with salt. After you make these a few times, you will have an idea how much is enough. You are not scooping out the soft squash, and it does need salt!

Spoon rice mixture into squash halves and sprinkle with remaining cheese.

Bake for 3 to 5 minutes longer, or until the cheese is melted.

South of the Border Enchiladas

Lydia with really impressed with these!

Serves 8 - 10

1 can (28 0z) whole tomatoes, undrained
1 large onion or two medium onions, halved

2 teaspoons minced garlic
2 Tablespoons dried cilantro
2 teaspoons honey
1/8 teaspoons cayenne pepper
3 cups cooked pinto beans, rinsed and drained
2 cups ricotta cheese
1 large bell pepper
1 1/2 teaspoons ground cumin
1 pkg 8" flour tortillas
1 cup Mexican cheese blend, or half cheddar half Monterey Jack

Heat oven to 375 degrees. Grease 9" by 13" baking dish.

Place tomatoes, onion and garlic in blender or food processor. Cover and blend until smooth. Pour into a 3 quart pot and add the honey, cayenne pepper, and 1 Tablespoon cilantro. Cook over medium heat 3 minutes, stirring occasionally. Remove from heat. In baking dish, spread enough tomato sauce to cover the bottom.

Combine beans, ricotta cheese, bell pepper, cumin, remaining 1 Tablespoon cilantro and 1/2 cup cheese. Spoon about 1/3 cup down the center of a tortilla, and roll up, placing seam side down in baking dish. When tortillas are filled, pour remaining tomato sauce over them. Sprinkle with remaining cheese.

Bake uncovered for 20 to 25 minutes or until tomato sauce is bubbly and cheese is thoroughly melted.

Mushroom Stroganoff

Serves 4-6

1 (8 oz pkg) spinach fettuccine
2 Tablespoons butter
1 Tablespoon olive oil
2 (8 oz) pkgs sliced fresh mushrooms -- I used the baby bellas
1 heaping Tablespoon minced garlic
1 large or 2 medium onions, chopped
1/4 cup flour
1/2 teaspoon ground black pepper
2 1/2 cups vegetable broth
2 Tablespoons tomato paste (optional)
1 cup sour cream

Cook pasta according to package directions. Drain, and keep warm.

Melt butter with oil in 3 quart pot until sizzling. Add mushrooms, onion and garlic. Cook over
medium heat until mushrooms are tender. (about 7 minutes).

Stir flour and pepper into mushrooms. Cook for one minute. While stirring, slowly add tomato paste and vegetable broth. Stirring constantly, bring to a boil and boil 1 minute. If it becomes too thick before boiling, add a little more veggie broth.

Stir in sour cream, and continue cooking until heated through, about 1 to 2 minutes. Do not boil.
Serve mushrooms over fettuccine.

I thought the spinach fettuccine was pretty with the mushrooms, but any pasta would be tasty.

Mexican Manicotti

We served this for company and everyone had seconds!
I doubled this recipe and did not double the meat. I think it would have been just as good if I had left the meat out altogether. No one would have noticed.

Serves 8

1 pound ground turkey
1 (16 oz) can refried beans
1 (4 oz.) can chopped green chilies
2 1/2 teaspoons chili powder
2 1/2 teaspoons cumin
1 1/2 teaspoons dried oregano
1 package manicotti shells
2 1/2 cups water
1 (19 oz) can enchilada sauce
1 (16 oz) jar picante sauce
2 cups sour cream
1 cup shredded Monterey Jack or Mexican cheese
1/4 cup sliced green onions
sliced olives -- optional

In a bowl, combine, combine the uncooked turkey, beans, green chilies, chili powder, cumin and oregano. Spoon into uncooked manicotti shells. This can be somewhat complicated. It works best if you use a pastry bag or a regular plastic bag with a hole in the corner. You don't want to spend all day on this part! Arrange the shells in a greased 9" by 13" baking dish. Combine water, picante sauce and enchilada sauce, and pour over the shells. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hour. Touch the shells and if they are not yet soft, bake another 15 minutes. Uncover. Spread sour cream over the top and sprinkle with cheese, green onions and olives. Continue baking another 5 to 10 minutes or until the cheese is melted.