Sunday, March 27, 2011

Broccoli Cheddar Soup

After searching for a really good broccoli-cheddar soup recipe, trying one (and miserably failing), I found this one. I actually combined a few recipes that looked the best to me and came up with this one....the reviews on it compared it to Panera bread, so it had me sold. It actually wasn't too hard, I bought a prewashed bag of broccoli and baby carrots in the salad section at Kroger's and chopped them myself. Whatever you choose to's worth it, this is really good. I've discovered Hannah likes broccoli soup just as much as I do. I was proud of Hunter for dunking his bread in it, and Kevin said this recipe was a keeper! * *I used an immersion mixer at the very end to "liquify" the soup. I think the recipe called for you to transfer it to a blender, but I remembered I had one of these and it worked too. I prefer my soup a little on the thin side, but if you prefer yours thicker it would probably be just as good leaving it alone without blending it, and keeping the broccoli chunky. Enjoy!

You will need:

-1 tbsp butter

-1/2 medium onion, chopped

-1/4 cup melted butter

-1/4 cup flour

-2 cups half and half

-3 cups chicken broth (I used low sodium)

-3/4 cup milk

-1/2 cup chopped carrots

-1/2 lb fresh broccoli **like I said, I bought a prewashed bag of broccoli and baby carrots...I roughly chopped the broccoli anc chopped the baby carrots into thin strips

-salt and pepper to taste

-1/4 tsp nutmeg

-8oz shredded sharp cheddar cheese *I used almost the whole 8 oz bag to the soup, and saved a little to top it with

*Saute onion in 1 Tbsp butter until tender and set aside

*Cook melted butter and flour over med-high heat for 3-5 minutes, whisking constantly

*Stirring constantly, slowly add your half and half

*Then add your chicken broth, stirring the whole time you are pouring it in

*Simmer for 20 minutes

* Add broccoli, carrots, and onions and cook over low heat for about 20-25 minutes until broccoli is tender

*Add salt/pepper to taste

*The soup should be thickened now, I used the immersion blender at this point to thin the soup

*Add the shredded cheese and up to 3/4 milk if desired (and I blended it a little more)

*Stir in nutmeg right before serving

*Serve hot and top with a little more shredded cheese

**once again, if you don't want to blend the soup just chopped your broccoli and carrots up really well. I also added in the milk at the end to get the right consistency I wanted....all up to you and how you like it!!

broccoli, carrots, and onions

flour and butter couldn't leave out my helpers

I also made these little croutons for dipping. We had these at my Dad's a few weeks back and I was addicted. All you need is a long (skinny) french baguette loaf of bread. Thinly slice and spray with spray butter (I used Parkay). Sprinkle with garlic salt, and broil on low for just a few minutes....make sure you watch them, because they'll burn good!

Sunday, March 13, 2011


Kevin came home from work a few weeks ago requesting me to make this recipe after one of his co-worker's wife made it for the office. I've had another variation of this before somewhere, and remembered it being good, so I decided to give it a try. Let me just say that this one is a keeper for sure! This was so easy, took me all of about 10 minutes to prepare, and soooo good. The recipe says serve hot or cold....I chilled mine in the fridge for a few hours before cutting them into bites. These little bites won't last long....they are sooo good. I made them to take to my dads house last night to see my brothers. We polished off the rest of them this afternoon, my excuse was that I didn't have enough room in the fridge to put them back we HAD to eat them:)
-3 (8oz) cream cheese packages, softened
-2 cups sugar
-2 cans crescent rolls (large)
-1 stick butter, melted (I used real unsalted butter)
-2 tsp cinnamon
*Preheat oven to 350
*In a 9x13 dish, lightly grease with cooking spray on bottom of dish
*On bottom of dish, lay flat 1 can of crescent rolls (push seams together)
*Mix all of the SOFTENED cream cheese with 1 1/2 cups sugar until creamy
*Spread cream cheese over rolls, and top with 2nd can of crescent rolls.
*Pour stick of melted butter on top
*Mix 1/2 cup remaining sugar with cinnamon in a small bowl and sprinkle over butter
*Bake at 30-35 minutes Serve warm or cold Enjoy!