Broccoli Cheese Soup

-Not sure who gave this to me

1 Tbs Butter

1/2 cup diced onion

1/2 cup chopped celery

saute the above

add:

2 cup water

2 chicken bouillon cubes

3 diced potatoes

2 diced carrots

Cook 20 minutes

Add:

1 can cream of chicken soup

1/2 lb velvetta cheese cubed

1/2 head broccoli cut up

Creamy White Chili

from Taryn Palmer

Serves 6

1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced

1 tablespoon oil

2 cans (15 1/2 oz each) Great Northern Beans, rinsed and drained

1 can (14 1/2 oz ) chicken broth

2 cans (4 oz each) chopped green chilies (if you like less kick, add just one can)

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup sour cream

1/2 cup whipping cream

fresh cilantro for garnish (optional)

In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using ) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat simmer, uncovered for 30 minutes. Remove from the heat stir in sour cream and cream. Garnish with fresh cilantro if desired. Serve immediately. This is especially good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breast (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chilies and all the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 oz (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if you are using frozen chicken you'll cook on the longer end of that spectrum, fresh chicken will cook in less time.) Remove the chicken to a cutting board and shred. Stir back into cooker. In a small bowl whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crock pot. Let the soup cook until heated then serve.

Buffalo Chicken Dip

-Stephanie

1 large can of chicken, drained

1 brick of cream cheese

1/2 cup of hot sauce

1/2 cup of ranch or blue cheese dressing

Mix with a mixer, bake in oven at 350 degrees for 20 minutes. Then top with grated cheese and put back in oven until melted.

Serve with corn or tortilla chips.

Mom's Amazing Homemade Brownies

-Margo (This is from my Mom)

2 cups sugar

1 cup oil or butter

4 eggs

1/2 cup cocoa powder

1 tsp salt

2 tsp vanilla

1 1/2 cup flour

1 cup chocolate chips

mix all the ingredients, adding the chocolate chips after everything has been mixed. Do not over mix. Bake at 350 for at least 20- 25 minutes. When fork comes out clean.

Bruschetta

-Margo (from a friend)

2 containers of grape tomatoes sliced in half

1 bunch of green onions

1/2 red onion

One yellow sweet pepper diced

1-2 Tablespoon lemon juice

1 Tablespoon minced garlic

1/2 cup Olive oil

1/2 cup balsamic vinegar

salt and pepper

1/2 cup chopped fresh cilantro

Mix all into a bowl and let it sit overnight.

Serve with small thinly sliced garlic toasts. Take a french bread loaf, slice it up and toast it in oven with butter and a little garlic.

Delicate Pear Cake with Carmel Sauce

-Margo (from a friend)

Cake:

1 16 oz. can pear halves in extra light syrup

1 pkg. white cake mix

1/3 cup oil

3 egg whites

Heat oven to 350 degree. Grease and flour a 10 inch spring form pan. Drain pear halves, reserving 1/3 cup liquid. Place pear halves in a blender or food processor blend until smooth. In a large bowl combine cake mix, pureed pears, 1/3 cup of reserved liquid, oil and egg whites. Mix at low speed until moistened. Pour into pan. bake at 350 degrees for 40 to 45 minutes or until toothpick comes out clean. Let stand and cool completely.

Frosting:

1 cup whipping cream

2 Tablespoon sugar

1 Tablespoon vanilla

1 16 oz. can pear halves in extra light syrup drained

1/2 cup finely chopped hazelnuts or walnuts

In a small bowl beat whipping cream and sugar until stiff peaks form. Fold in vanilla. Frost cooled cake. Cut pears in half lengthwise into about 32 slices. Arrange on top of the cake slightly overlapping. Press nuts into sides of the cake. Refrigerate until ready to serve.

Sauce:

1 cup firmly packe brown sugar

1 cup whipping cream

1/2 cup butter

In a sauce pan bring all to a boil. Boil over medium heat for about 5 minutes, stirring occasionally. Remove from heat, cool slightly. Drizzle over each piece of cake.

Note:

You will need to get 2 16 oz. cans of pears

2 cups of whipping cream

My Brother Jareds Cookies

-Margo

These are the best cookies ever. I always double this recipe because you can never have enough cookies.

1 cup butter

1/2 cup sugar

1/2 brown sugar (i usually do half dark and half light brown sugar)

cream these until white and fluffy, usually at least 5 minutes

2 eggs

1 1/2 tsp vanilla

add and cream again

2 1/2 cup flour

1 tsp salt

3/4 tsp baking soda

mix the dry ingredients then add to wet in 3 parts

2 cups chips

Use a variety of chips. This really gives it a unique taste. I will add semi-sweet, milk and white. My brother adds butterscotch or peanut butter.

To give the cookies an extra bit of love add about 1/4 of a grated chocolate cooking bar.

The KEY, put the dough in the fridge for at least an hour. I think it is even better over night. The dough has to get cold and the flavors really come out.

Form 1/4 cup balls and cook at 350 degrees for at least 11 minutes. Depending on your oven you might need to cook them longer.

makes 2 dozen.