Broccoli Cheese Soup

I love making this soup, because you can make it on the stove in about a half hour or cook it all day in a crock.

12 cups water
20 ounces chopped broccoli (or if you're me, much more)
1 1/2 cups chopped onion
4 teaspoons salt
pepper, to taste
2 teaspoons garlic powder
16 ounces shredded cheddar cheese
2 cups milk
2 cups heavy cream
1/2 cup butter
2/3 cup flour
1 cup cold water

Bring water to boil.  Add broccoli and onion; boil 10-12 minutes or until onions are transparent.  Add seasonings, milk, cream, butter, and cheese.  Stir until cheese melts and soup has a creamy texture.  Mix together flour and cold water for a thickener.  Add to soup, stirring rapidly and cook until soup is thick.

Mrs. Field’s Chocolate Chip Cookies

What's not to love about chocolate chip cookies?  They're delicious any time of the year.  Perfect for making ice cream sandwiches in the summer and amazing in the winter when they warm you and the house.

Yields: 60-70 cookies

2 cups butter-flavored Crisco

2 cups brown sugar

1½ cups sugar

2 tablespoons vanilla

 4 large eggs

1½ teaspoons salt

1½   teaspoons baking soda

6 cups flour

1 cup chopped walnuts (optional)

12 ounce bag chocolate chunks

Cream together Crisco and sugars.  Mix in remaining ingredients.  Drop by tablespoon (1½” mounds). Bake on wax paper or oil sprayed sheets at 350 for 8-10 minutes.

Broccoli Slaw

This recipe was first introduced to me by my Aunt Cheryl.  I absolutely love the fresh and crunchy texture of this slaw.  I have to admit I made this for dinner last night, but we ate it all before I remembered to take a picture.  I'm sure I'll be making it soon and update with a picture.

1/4 C. Oil
2 t. Soy sauce
1/3 - 1/2 C. Sugar
1/2 C. Vinegar
1 t. Sesame oil (if you have it)

 
5 green onions (including stems)
1 package broccoli slaw
3/4 C. Rice noodles (Chow Mein noodles)
3/4 C. Cashews
1/2 C. Sunflower seeds

Whisk together the first group of ingredients, until a dressing forms. Add in second group of ingredients and toss until well coated.  Refrigerate for 2-3 hours to marinate and chill before serving.

Note:  I made this for dinner and didn't get home in time to let it marinate for longer than 45 minutes to an hour.  It still turned out quite well, but had a little extra crunch.

Peach Freezer Jam

This stuff is so delicious, I bet some of it will never make it to the freezer.  The first time I made this, I had to try some before it even set.

4 - 4 1/2 cups sugar
2 pounds of peaches
2 tablespoons lemon juice
1 box fruit pectin (I use Sure Jell brand)

Peel and slice peaches.  Mash with 1/2 cup of sugar, until peaches are in small pieces and there is a lot of juice.  Measure out 3 cups; add remaining sugar and lemon juice.  Let set for 10 minutes, but stir occasionally.  Follow directions on fruit pectin for making freezer jam.  (For Sure Jell:  bring to a boil 3/4 cup water and pectin, while stirring constantly and let boil for 1 minute.)  Add pectin mixture to peach and sugar mixture, stirring well until all sugar is dissolved.  Pour into clear Mason jars or freezer Tupperware containers, leaving 1/2 - 1 inch of space at the top, and seal.  Let set at room temperature in sealed containers for 24 hours.  Place in freezer to store and stick one in the fridge to eat immediately.

Note:  Unlike traditional canning, the jars do not need to be pressure canned or sealed in a water bath.  Simply add the lid and ring to seal.  For freezer containers, be sure to seal lid tightly.

Broccoli Salad

I absolutely big puffy heart LOVE this salad.  I'm a huge fan of broccoli and it can only be made better with onions and bacon.  It's a great summertime classic, but I'm very excited to have fresh broccoli year round to make it whenever I like.

1 large head broccoli, chopped

1 mild red onion, chopped

1 cup grated Swiss cheese

1/2 cup crisp cooked bacon

1/2 cup raisins or dried cranberries, optional

1/2 cup cashews or peanuts, optional

Dressing:

1/2 cup sugar

1 cup mayo

2 Tbsp. white vinegar

Mix dressing and let set at least 3 hours before combining with other ingredients.

Soft Lemonade Cookies

The weather is getting warmer and it's certainly starting to feel a lot like summer.  It always feels like it begins with Memorial Day, so enjoy these delicious cookies as you celebrate.

1 cup butter/margarine, softened

1 cup sugar

2 eggs

3 cups flour

1 tsp baking soda

1 6 oz can frozen lemonade concentrate, thawed, divided

Additional sugar

In mixing bowl, cream butter and sugar; add eggs.  Combine flour and baking soda; add to creamed mixture alternately with 1/3 cup of lemonade concentrate.  Mix well.  Drop by rounded teaspoonfuls onto ungreased baking sheets.  Bake at 400 for 8 minutes.  Remove to wire racks.  Brush with remaining lemonade concentrate; sprinkle with sugar.

Pimiento Cheese

I love making this as a spread.  However, I know it's more traditional in the South to make it for sandwiches. Usually, it is easier for me to make in a double batch.

2 Tbsp block cream cheese (¼  block)

¼ cup mayo

1 tsp finely grated onion (including juice)

dash Worcestershire sauce

dash salt

dash ground red pepper (or black)

4 oz. (½  cup) shredded sharp cheddar cheese

2 oz. jar pimiento

dash smoked paprika, optional

Mix all ingredients together.  Allow to chill for several hours.  Eat on crackers or as a sandwich.

Brownie Candy Cups

This is another one of my favorite recipes from my Aunt Mary.  These brownies taste like you spent all day on them, but they're super simple.

1 package Duncan Hines Brownie Plus Double Fudge mix

2 eggs

1/3 cup water

¼ cup Crisco or oil

30 mini Reese’s, unwrapped

Preheat oven to 350.  Place 2” foil liners in muffin tins.  Combine brownie mix, fudge package (from mix), eggs, water, and oil in a large bowl.  Stir with wooden spoon until well blended.  Place 2 level tablespoons of batter in each liner.  Bake for 10 minutes, remove from oven.  Push a Reese’s in center of cupcake until even with surface.  Bake 5-7 minutes more.  Remove from oven and place on a cooling rack.

Sesame Chicken

I made this for dinner Friday night along with crab meat and cheese wontons.  I also picked up some egg rolls from a local restaurant and served the Cheesecake Squares for dessert.

3 whole boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons sesame seeds, optionally toasted

3 1/2 - 4 cups oil for deep-frying

 

Marinade:

2 tablespoons soy sauce

1 tablespoon cooking wine or dry sherry

1/2 teaspoon of sesame oil

2 tablespoons flour

2 tablespoons cornstarch

2 tablespoons water

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon vegetable oil

Sauce:

1/2 cup water

1 cup chicken broth

1/8 cup vinegar

1/4 cup cornstarch

1 cup sugar

2 tablespoons soy sauce

2 tablespoons sesame oil

1 clove garlic (minced)

Mix the marinade ingredients and marinate the chicken for 20 minutes. Deep-fry the chicken, a few pieces at a time, until golden brown.  Drain on paper towels or place in the oven on the lowest setting.  

While frying the chicken, make the sauce.  Mix together sauce ingredients in a small pot and bring to a boil, stirring continuously.  Reduce heat to low while finishing the chicken.  Add about half of the sesame seeds to the sauce.  Just before all the chicken is cooked, bring the sauce back to a boil.  Pour the sauce over the chicken and sprinkle remaining sesame seeds.  Serve over rice.