Chicken Broccoli Alfredo Soup

I have to be honest, I have not made this recipe yet, but I am going to the store to get the ingredients for tonight's dinner.  I'll let you know how it turns out.  I think it sounds amazing!

1/4 C. Minced onion

1/2 Tblsp. Minced garlic

3/4 C. Butter

3/4 C. Flour

4 C. Chicken broth

1 quart Half & Half

1 1/2 C. Parmesan cheese

2 C. Water

1 bunch broccoli tops, cut

4 C. Cooked cubed chicken

1 1/2 tsp. White pepper

1 1/2 tsp. salt

3 C. Bowtie pasta, cooked.

Dash Nutmeg (optional)

Over med. heat, in a heavy sauce pan, saute onion and garlic in butter for 3 min.  Add flour to butter and veggies and cook until blonde in color (5-7 min).  Add chicken broth and Half & Half and cook until thickened.  Add parmesan cheese and cook until cheese is melted.  DO NOT BOIL.  In a separate pan add broccoli and water and simmer just until boiling, NOT SOFT.  DO NOT DRAIN.  Combine all these two pans of ingredients.  Add bowtie pasta.

Improvised Sloppy Joes

Tonight I made up dinner. Found some stuff we had and put together sloppy joes. Since I made rolls today-I used those for the buns. We ate them served kind of like biscuits and gravy.

Here’s what I did

1 lb hamburger
1 Chopped Onion
1/2 Chopped Green Bell Pepper
I can crushed tomatoes
1/4 cup (or so) BBQ sauce 
1 Tablespoon minced garlic

I browned the hamburger in a deep pan, and added the onions, pepper, and garlic. After sautéing a few more minutes, I added the tomatoes and bbq sauce.  I seasoned with Salt, Pepper, Parsley, garlic powder, red pepper flakes, and thyme.   I let it bubble for a while until thickened.  Served on rolls with swiss cheese.  Turned out pretty tasty!

Hot Spinach-Artichoke Dip

Got this one from Paula Deen. I was looking for one that doesn’t use cream cheese because of a friend who doesn’t like it. I found this recipe and it turned out good! I will make it again…

Ingredients

• 1 (10-ounce) package frozen chopped spinach
• 2 (13 3/4-ounce) cans artichoke hearts
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup freshly grated Parmesan
• 1 cup grated pepper jack cheese

Directions

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

Rolls :)

Got this recipe from Susan and Mandy who got it from this website: http://www.realmomkitchen.com/

I’ve always been kind of a failure at making rolls so I decided to try this recipe that Mandy tried for Thanksgiving. I used my kitchen aid mixer and the recipe worked and they turned out pretty good! Not quite like the ones Mom makes, but I’ll work on that. Maybe next I’ll master her recipe.

1 cup warm water
1 cup warm milk (I just heat it in the microwave for 30 seconds and let it sit while the yeast bubbled)
1/3 cup sugar
1 package yeast(2 1/4 teaspoon)
1/3 cup oil
1/2 T salt
1 egg
flour (I think I ended up use 4 1/2 cups)

In mixer combine yeast, sugar, and warm water; let grow until bubbly(about 5 minutes). Add milk and mix. Mix in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Let rise in mixing bowl for about 30 minutes. Form rolls as desired and place on a greased cookie sheet. Let rise an additional 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush hot rolls with melted butter. I made just over 2 dozen parker house rolls with this recipe.

Corn Bread Pudding

Got this recipe from our friend Caitlin. Sounds like it’s weird but it’s so good!!  Made it tonight for the first time…

1 can creamed corn
1 can regular corn (drained)
8 oz. sour cream
1 box jiffy cornbread mix
1 stick butter (melted)

Mix everything & bake in 8x8 pan at 350 until golden brown

(I am thinking it took about 50 minutes for it to be done. Would be okay to do it in a bigger pan and have thinner pieces as well.)

Pumpkin Rolls

I’m sad I forgot to take a picture of these…But I’m sure I’ll be making them again! (for a 3rd time). They were a hit with friends, with the church dinner, and with everyone at work!

Easy and Delicious!

Ingredients
* 3/4 cup all-purpose flour
* 1 cup white sugar
* 1 teaspoon baking soda
* 2 teaspoons pumpkin pie spice
* 1 cup pumpkin puree
* 3 eggs
* 1 teaspoon lemon juice
* 2 tablespoons powdered sugar

* 1 (8 oz) pkg cream cheese, softened
* 1/4 cup butter
* 1 teaspoon vanilla extract
* 1 cup powdered sugar

Directions:
1. Preheat oven to 375 degrees F. Grease and flour a 9 x 13 inch jelly roll pan or cookie sheet. (I was lazy and used wax paper and sprayed the paper and sides of my cookie sheet)
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3. Bake at 375 for 15 minutes
4. Lay a damp linen town on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes. (I used a cotton kitchen towel and also tried it with wax paper-worked both ways)
5. Make the icing: in a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in towel), and wrap it with plastic wrap. Keep the cake refrigerated or freeze for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Fiesta Chicken Burritos

I came across a recipe the other day that I now consider one of my favorites.  It is so EASY and so YUMMY!  Everyone should make this for dinner tonight, we are (again)!!

3-4 Chicken Breasts

1 can corn, drained

1 can black beans, drained

1 cup salsa

1 cup chicken broth

1 pkg taco seasoning

1 pkg mexican/spanish rice

Place all ingredients in crock pot (except for the rice, add it about 1/2 hour before serving, or cook separately and then just mix it in) and cook on low for 5 hours.  Shred chicken and continue to cook for another hour.  Place mixture in flour tortillas with cheese and sour cream.