Broccoli Cheese Soup

This has got to be one of my favorite soups. It just hits the spot every time. It makes quite a lot, so if it's just Devin and me, I half the recipe.

INGREDIENTS:

2 quarts water (8 cups)

1/2 Cup parsley

1 head chopped broccoli

1/2 cup chopped onions

1 quart milk (4 cups)

1/2 lb. butter (2 sticks)

1 pint half n half (2 cups)

1 cup flour

1/2 -1 cup grated mild cheddar cheese

3 Tbs Lawry's seasoning salt

1 pound frozen veggies (optional - I have never added these)

DIRECTIONS:

Bring water to boil. Add broccoli, parsley, and onions. Boil 10 minutes. Add milk and half n half. Heat to almost boiling. Be careful not to boil soup after milk has been added. Melt butter and add flour until thick. Stir slowly into soup to thicken. Add cheese, seasoning salt, and frozen veggies. Heat until cheese is melted and soup is nice and hot.

Michelle's Thanksgiving Rolls

Michelle makes these every year for Thanksgiving. They are Devin's favorite part. This year I was brave and tried to make them all on my own. They actually turned out pretty good. I like how she cuts, butters, and folds them before cooking. Super cool!

INGREDIENTS:

2 Tbs yeast

1/2 Cup warm water

1/4 Cup sugar

1/2 Cup powdered milk

1 Tbsp salt

2 beaten eggs

2 Cups warm water

6 Cups flour

1/4 Cup canola oil

DIRECTIONS:

Combine (stir) yeast, warm water, and sugar. Allow to stand until yeast dissolves. Mix flour, powdered milk, and salt together. Pour in remaining water, yeast mixture, eggs, and canola oil. Stir until well mixed. Cover and allow to rise 1 hour in warm place. Knead once or twice. Roll out on floured surface until flat. Cut into circles. Baste melted butter on tops of circles. Fold in half and place on cookie sheet close together. Baste more butter on tops of all the rolls. Let rise until light. Bake at 425 degrees until done. (Not sure how long. Probably how long you would cook regular rolls.)

Lemon Chicken

This is a super easy crock pot recipe that is really tasty. I serve ours with rice. I just cook it at the same time as the chicken in my crock pot that has two sections. It would also be good with some stir fry veggies.

INGREDIENTS:

4 boneless, skinless chicken breasts

1 can (6 ounces) frozen lemonade, thawed

3 tablespoons brown sugar

1 tablespoon vinegar

1/4 cup ketchup

DIRECTIONS:

Place chicken in greased 3-4.5 quart slow cooker. Stir lemonade concentrate, brown sugar, vinegar, and ketchup together. Mix well. Pour over chicken. Cover and cook on high 3-4 hours or on low heat 6-8 hours. Makes 4 servings.

Sloppy Joes

This is another one of Michelle's recipes but I really love it. It's quick, easy, and not to mention tasty. Those are the best meals ever!

1 lb ground beef
1/2 Cup ketchup
1/2 Cup water
2 Tbsp vinegar
1/4 tsp chili powder
1 tsp dry mustard
1 med onion
3/4 tsp salt
1/8 tsp pepper
1 Tbsp flour

Barely mix together. Simmer slow about 30 minutes. Serve on buns. Usually makes enough for a generous 8 buns. Click here for another good sloppy joe recipe.

Guacamole Dip

This is the best guacamole ever! Just try it. You'll love it.

3 avacados- peeled and mashed

1 lime, juiced (or just lime juice)

1 tsp salt (I use kosher or sea salt)

1/2 cup diced onion

3 tbsp chopped FRESH cilantro

2 roma tomatoes, diced

1 tsp minced garlic

1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together avacados. Add lime juice and salt. Mix in onion, cilantro, tomatoes and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor or serve immediately.

Christmas Morning French Toast Bundt

This is Devin's family's tradition and I am all for it. It tastes so good to have this hot sticky french toast for breakfast. Yum! You'll have to try it and maybe it can become a tradition of your own.

24 Rhodes dinner rolls or 15 TX rolls - thawed but still cold
2 egg whites
1/3 C. hazelnut coffee creamer
3 Tbsp melted butter
2 Tbsp sugar
1/4 tsp nutmeg
1/2 Tbsp cinnamon
1/4 tsp ginger
1/2 Tbsp vanilla

Cut rolls into 1/4's. Mix all other ingredients together in a bowl. Dip rolls in mix and place in large bundt pan with non-stick spray. Cover bundt and leftover mix with plastic wrap and chill overnight. The next morning, remove wrap and slowly pour the leftover mix over rolls. Cover again with wrap and rise at room temperature until rolls reach the top of pan. 2.5-3 hours. Remove wrap and bake 350 degrees for 35 minutes. To prevent bundt from falling over sides of pan, carefully press rolls inward with fingers during baking cycle. Remove pan immediately and invert onto serving platter. Wait 5 minutes. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve. Add more syrup if desired.

Pumpkin Cobbler

I got this recipe from a cook on campus when I used to waitress at Utah State. I am not a huge cobbler fan (unless it's dutch oven) but this one is super yummy! You must try it this holiday season. I just know you'll love it.

INGREDIENTS & DIRECTIONS:

1 box yellow cake mix (save 1 cup)
1/2 C. melted butter
1 egg

-mix together and spread into greased cake pan (9x13).

29 oz canned pumpkin
3 eggs
2/3 C milk
1/2 C brown sugar
1/4 C sugar
1 1/2 tsp. cinnamon
1 pinch nutmeg

-mix together and spread over cake layer.

1 C saved cake mix
1/2 C flour
1/2 C chopped pecans (I don't remember using these or not. So I am sure you could take them out or put them on half or whatever you want.)
3/4 C sugar
1/2 tsp baking powder
1/2 C butter

-mix together, cut in butter, and sprinkle over cake.

Bake at 350 degrees for 50 minutes or until center is not wobbly. Serve with whip cream and ice cream if desired.