Cream of Broccoli Soup

Cream of Broccoli Soup

 2 t. Chicken bouillon

3 T. cornstarch

1 ½ to 2 cups water

1 ( 10 oz) bag frozen broccoli or fresh broccoli

1 cup half and half

1 cup milk

1 cup grated cheddar cheese

Bring bouillon to boil in water, add broccoli, and boil for 8 mins.  Add milk with cornstarch dissolved in it, half and half, and cheese.  Stir until soup thickens and cheese starts to melt.   Does not hold well, so serve right away.

Buttery Soft Pretzels

Ingredients
4 teaspoons active dry yeast.
1 teaspoon white sugar
1 1/4 cups warm water
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon  vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt

Directions:
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 mins.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the the center; add the oil and yeast mixture.  Mix and form into a dough.  If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 F. In a large bowl dissolve baking soda in hot water.
4. When Risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.  Roll each piece into a rope and twist into a pretzel shape.  Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake  for 8 mins, until browned.

Key West Chicken

Key West Chicken

  The chicken doesn't have to marinate for very long - 30 minutes and it's still very flavorful.  In addition, the ingredients are kitchen staples.

Ingredients:

3 T. soy sauce
1 T. honey
1 T. vegetable oil
1 t. lime juice
1 t. chopped garlic
4 skinless, boneless chicken breast halves

Directions:

1. In a shallow container, blend all ingredients and then add chicken.  Turn to coat.  Cover, and marinate in fridge for 30 minutes.
2. Grill chicken 6 to 8 minutes on each side, until juices run clear.

Granola

Ingredients:
4-5 c oats
1/4 c canola oil
1/4 c honey
1/2 c shredded coconut
1/4-1/2 c slivered almonds

Directions:

1. Combine all ingredients in a bowl and stir to coat evenly.
2. Spread on a cookie sheet and bake at 300 for 25-30 minutes, taking out to stir every 10 minutes.
3. Let cool and store in an airtight container.

Allison's Notes:
I like to add craisins once the granola has cooled.

All Bran Muffins

Mix and Let Stand:
2 cups All Bran
2 cups Boiling water.

Cream:
2 1/2 Cups Sugar
1 Cup Shortening

Sift:
5 cups flour
5 tsp Baking soda
1 1/2 salt

Add to creamed mix: 4 eggs ( one at a time and beat well)
Add All- Bran and water mixture.
Add dry ingredients and mix.

Keep in the refrigerator ( for up to six weeks). The longer it sits the better. Dip out as needed, don't stir

Bake 375 for 25 mins.
Makes 96 muffins.

Baked Potato Soup

Ingredients:
6 large baking potatoes
9 T. thinly sliced green onion
9 T. butter
9 T. cornstarch
3/4 t. dried dill weed
3/4 t. salt
3/4 t. black pepper
12 c. milk
3 c. shredded cheddar cheese
4 Bullion Cubes

Topping for table:
1 c. shredded cheddar cheese
9 T. sliced green onions
12 slices bacon, crisp cooked, drained and crumbled

Directions:

1. Scrub potatoes thoroughly, prick with fork and bake in a 425 oven for 40-60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out potato pulp. Break up any large pieces of potato. Discard potato skins.
2. In a large saucepan cook 9 T. green onions in hot butter over medium heat until tender. Stir in cornstarch, dill, salt, and pepper. Add milk all at once. Add bouillon cubes. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato pulp and 3 cups of the cheese; stir until cheese melts.
3. To serve, ladle into bowls and serve with extra cheese, green onions and bacon.

Allison's additional notes:
This makes a LOT, so I typically scale down the recipe.

Roasted Chicken and Potatoes Monterey

Ingredients:

1 1/2 lbs red potatoes, diced
2 T melted butter, divided
4 chicken breasts, cut in smaller pieces
1 T lime juice
1 1/2 c shredded Monterey Jack cheese
1/4 c cilantro, chopped
3 T. salsa

Directions:

1. Toss potatoes with 1 T of butter. Arrange in around edges of foil-lined large shallow pan. Bake in 425° oven for 10 minutes.
2. Remove potatoes from oven. Place chicken in center of pan. Brush chicken with combined remaining butter and lime juice. Bake 20 minutes more or until chicken is done and potatoes are tender.
3. Combine cheese, cilantro and salsa. Sprinkle over potatoes and chicken.  Bake 2 more minutes or until cheese is melted.