Cream of Broccoli Soup

From: Stephen's Nenah's church's cookbook

Ingredients:
2 Tbsp grated onion
1/2 cup butter, melted
1/4 cup flour
1 cup milk
1 cup half and half
2 cups chicken broth
1/2 tsp salt
1/8 tsp garlic powder
1/8 to 1/4 tsp dried basil
3 cup chopped fresh broccoli

Saute onion in butter in Dutch oven. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add milk, half and half, and chicken broth. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Stir in salt, garlic powder and basil. Add broccoli. Cover and cook over medium heat for 15 minutes or until broccoli is tender.

What I did differently:
I had frozen broccoli so I used that. One package was just plain broccoli and one was broccoli in butter sauce. Even better! The recipe never said to blend the soup but the chunks of broccoli were so big that I did anyway.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! We topped it with cheddar cheese and crackers. This soup was super easy and so delicious! Definitely worth making again in the future!

Ingredients:
2 Tbsp grated onion
1/2 cup butter, melted
1/4 cup flour
1 cup milk
1 cup half and half
2 cups chicken broth
1/2 tsp salt
1/8 tsp garlic powder
1/8 to 1/4 tsp dried basil
3 cup chopped fresh broccoli

Saute onion in butter in Dutch oven. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, half and half, and chicken broth. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Stir in salt, garlic powder and basil. Add broccoli. Cover and cook over medium heat for 15 minutes or until broccoli is tender.

Peanut Butter Cups

Ingredients:

2 sticks butter
1 3/4 cup graham cracker crumbs
2 cups milk chocolate chips
1 cup peanut butter
2 1/2 cups powdered sugar

Melt butter, remove from heat and add cracker crumbs, peanut butter and powdered sugar. Pat into 9x13 pan.

Melt chips and frost over the top of the first layer. When chocolate is set, cut into squares.

What I did differently from the recipe:
Nothing. Note though - I did use almond butter instead of peanut butter. I didn't have any creamy peanut butter and I wasn't sure how the crunch would affect the recipe!

What I'll do differently next time:
Use less chocolate chips.

Verdict:
Neutral. It was fine for a really fast, easy, everything-on-hand dessert. But I thought there was way too much chocolate on top. It never really got firm until the night after the morning I made it... if that makes sense. I would have preferred it more firm I think, more like Reese's Cups. But it was something I'd make again in a pinch.

Printable version:

Ingredients:

2 sticks butter
1 3/4 cup graham cracker crumbs
2 cups milk chocolate chips
1 cup peanut butter
2 1/2 cups powdered sugar

Melt butter, remove from heat and add cracker crumbs, peanut butter and powdered sugar. Pat into 9x13 pan. Melt chips and frost over the top of the first layer. When chocolate is set, cut into squares.

Baked Potato Soup

Looks like I forgot to take pictures for this recipe!

From: Southern Living All-Time Favorites Cookbook

Ingredients:
5 large baking potatoes, baked
1/4 cup butter
1 medium onion, chopped
1/3 cup flour
1 quart half-and-half
3 cups milk
1 tsp salt
1/8 tsp ground white pepper
2 cups shredded cheddar cheese
8 bacon slices, cooked and crumbled

Peel potatoes, and coarsely mash with a fork. Melt butter in a Dutch oven over medium heat; add onion, and saute until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated. Top each serving with cheese and bacon.

What I did differently from the recipe:
I didn't have any half-and-half on hand, so instead I just added extra milk and about 12 ounces of condensed milk. I just estimated how much to add but it seemed to work!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! In my opinion you can't go wrong with potato soup. This was delicious and very simple to make!

Beef Pot Roast

From: Better Homes and Gardens Limited Edition Cookbook (Breast Cancer Awareness)

Ingredients:
1 2 1/2 - 3 pound boneless beef chuck pot roast
2 Tbsp cooking oil
3/4 cup water
1 Tbsp Worcestershire sauce
1 tsp instant beef bouillon granules
1 tsp dried basil
1/4 tsp salt
12 oz tiny new potatoes or 2 medium potatoes or sweet potatoes
1 pound carrots or 6 medium parsnips, peeled and cut into pieces
2 small onions, cut into wedges
2 stalks celery, sliced into pieces
1/2 cup cold water
1/4 cup flour
black pepper

Trim fat from meat. Thinly slice vegetables; place in a cooker. Cut roast to fit: place on top of vegetables. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil and salt. Add to cooker. Cover and cook on low for 10-12 hours or high for 5-6 hours.

What I did differently from the recipe:
I just threw in two beef bouillon cubes instead of the granules. I think that was just right. I left out the onions (Stephen doesn't like them) and celery (didn't have it on hand).

What I'll do differently next time:
Nothing!

Verdict:
Thumbs up! Stephen actually looked like he might take my life if I don't make this again. He was drooling at the thought of it and fortunately the taste exceeded his expectations! All my other pot roast recipes are going out the window... this one is the best!

Printable version:

Ingredients:
1 2 1/2 - 3 pound boneless beef chuck pot roast
2 Tbsp cooking oil
3/4 cup water
1 Tbsp Worcestershire sauce
1 tsp instant beef bouillon granules
1 tsp dried basil
1/4 tsp salt
12 oz tiny new potatoes or 2 medium potatoes or sweet potatoes
1 pound carrots or 6 medium parsnips, peeled and cut into pieces
2 small onions, cut into wedges
2 stalks celery, sliced into pieces
1/2 cup cold water
1/4 cup flour
black pepper

Trim fat from meat. Thinly slice vegetables; place in a cooker. Cut roast to fit: place on top of vegetables. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil and salt. Add to cooker. Cover and cook on low for 10-12 hours or high for 5-6 hours.

Chicken Casserole

From: ???

Ingredients:
4-6 chicken breasts, cooked
1 stack Ritz crackers, crumbled
1 can cream of chicken soup
1 can cream of mushroom soup
1 can sliced water chestnuts
1 stick margarine, melted
1 1/2 tsp pepper
1 1/2 cups mozzarella cheese, shredded
1 cup cooked rice

Add margarine to crackers. Mix soups, chestnuts, pepper, cheese and rice. Layer in 9x13 pan: 1/2 soup mixture, then chicken, then other 1/2 soup mixture. Top with cracker mixture. Bake at 350 for 40 minutes.

What I did differently from the recipe:
Stephen doesn't like cream of mushroom soup so I put two cans of cream of chicken soup in there instead. I left out the water chestnuts completely.

What I'll do differently next time:
Nothing different than what I did this time. Although I think using chicken tenders would be good. I halved my chicken breasts before putting them in the dish and I'm so glad I did that, just for thinner servings and not so much of a chicken flavor all at one time.

Verdict:
Thumbs up! Stephen was so hesitant to try this recipe... then he ate four helpings! This was such an easy recipe and will become something I make often I'm sure!

Printable version:

Ingredients:
4-6 chicken breasts, cooked
1 stack Ritz crackers, crumbled
1 can cream of chicken soup
1 can cream of mushroom soup
1 can sliced water chestnuts
1 stick margarine, melted
1 1/2 tsp pepper
1 1/2 cups mozzarella cheese, shredded
1 cup cooked rice

Add margarine to crackers. Mix soups, chestnuts, pepper, cheese and rice. Layer in 9x13 pan: 1/2 soup mixture, then chicken, then other 1/2 soup mixture. Top with cracker mixture. Bake at 350 for 40 minutes.

Slow-Cooked Chili

From: Taste of Home

Ingredients:
2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 oz each) dark red kidney beans, rinsed and drained
2 cans (16 oz each) light red kidney beans, rinsed and drained
2 cans (14 1/2 oz each) stewed tomatoes, cut up
1 can (15 oz) pizza sauce
1 can (4 oz) chopped green chilies
4 tsp chili powder
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper

In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.

Transfer to a slow cooker; stir in the remaining ingredients.

Cover and cook on low for 6 hours.

What I did differently from the recipe:
I halved it, but this would be a GREAT recipe to make the full amount and freeze whatever you can't eat. Or take it to a party! Also, instead of using a can of stewed tomatoes and a can of green chilies, I bought diced tomatoes with chilies. It was much cheaper than buying two separate cans, especially if you are going to be chopping the stewed tomatoes anyway!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! I only got a tiny taste of this tonight, to make sure it was edible, and it was so scrumptious. I don't like really spicy chili, so this is quite mild, but it would be so easy to throw in some seasonings to make it spicy if that's how you like it. Also, nothing's easier than the slow cooker, so another thumbs up for that!

Printable version:

Ingredients:
2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 oz each) dark red kidney beans, rinsed and drained
2 cans (16 oz each) light red kidney beans, rinsed and drained
2 cans (14 1/2 oz each) stewed tomatoes, cut up
1 can (15 oz) pizza sauce
1 can (4 oz) chopped green chilies
4 tsp chili powder
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper

In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours.

Oreo Ice Cream Shop Pie

From: Southern Living

Ingredients:
1/2 cup hot fudge dessert topping, divided
1 Oreo Pie crust
1 tub (8 oz) cool whip, thawed, divided
1 1/4 cups cold milk
2 pkg (4-servings each) Jello Oreo flavor pudding and pie filling

Remove 2 Tbsp of the fudge topping, set aside. Spoon remaining fudge topping into crust; spread to evenly cover bottom of crust.

Top with half of whipped topping; freeze 10 minutes. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.

Gently stir in remaining whipped topping; spoon over whipped topping layer in crust. Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving; let stand at room temperature to soften slightly. Drizzle with remaining fudge topping. Store leftover pie in freezer.

What I did differently from the recipe:
I used a chocolate pie crust because the store was out of Oreo.

What I'll do differently next time:
I'm going to leave out the chocolate layer on the bottom the next time I make this.

Verdict:
Thumbs up! The chocolate layer was a little much for me, to be honest, but this was delicious! Such an easy pie to bring to a party or church lunch!

Printable version:

Ingredients:
1/2 cup hot fudge dessert topping, divided
1 Oreo Pie crust
1 tub (8 oz) cool whip, thawed, divided
1 1/4 cups cold milk
2 pkg (4-servings each) Jello Oreo flavor pudding and pie filling

Remove 2 Tbsp of the fudge topping, set aside. Spoon remaining fudge topping into crust; spread to evenly cover bottom of crust. Top with half of whipped topping; freeze 10 minutes. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in remaining whipped topping; spoon over whipped topping layer in crust. Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving; let stand at room temperature to soften slightly. Drizzle with remaining fudge topping. Store leftover pie in freezer.