Broccoli Cheese Soup 2

4 cups water
2 carrots
2-4 large potatoes
onion to taste
bag frozen broccoli/cauliflower mix
2 cans cream of chicken soup
Velvetta or cheddar cheese

Combine first 5 ingredients and cook until vegetables are soft.  Mash with potato masher.  Add cream of chicken soup and shredded Velvetta or cheddar cheese to taste.  Cook until hot.

*Has garlic and onion in the cream of chicken soup
**Can be altered by making your own cream of chicken soup

Broccoli Cheese Soup 1

• 1 (10 ounce) package frozen broccoli
• 2 1/2 cups milk
• 2 1/2 cups cubed Velvetta cheese
• 1/3 cup all-purpose flour
• 1 cup heavy cream
• 1 cube chicken bouillon
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
2. In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.                                                        *Has garlic and onion in the chicken bouillon                                                                    **Can be altered to not have garlic and onion by adding your own seasonings

Pasta, Cheese and Trees

1 pound penne, corkscrew pasta, or medium shells
1 pound broccoli tops
1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter, cut up
3 cloves garlic, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan or Romano cheese
Salt and freshly ground black pepper, to taste
diced ham, optional


Cook pasta to al dente according to package directions. Meanwhile, pull apart broccoli into small "trees." Put the broccoli into a pot and add enough water to just cover the tops. Bring the water to a boil and add 4 pinches salt. Cook for 5 minutes once the water comes to a boil. Drain.


Pour EVOO and butter into a deep frying pan and heat over low heat. When the butter melts, add the garlic and cook 5 minutes. (Add diced ham) Stir in broccoli and cooked pasta. Add ricotta and Parmesan, and stir to combine. Season with salt and pepper. Makes 4 to 6 servings.

*Has garlic and onion listed or possibly in cheeses and ham
**Can be altered to not have garlic and onion by omitting and using chicken instead of ham

Creamed Corn

1 1/4 (16 ounce) packages frozen corn kernels
1 (8 ounce) package cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon white sugar
salt and pepper to taste


In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

~~If you love Rudy's BBQ's creamed corn this will be a close match!~~

Broccoli Rice Casserole

• 
  • 
    
  • 2 (10 ounce) packages frozen chopped broccoli
  • 3 cups instant rice
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 1/4 cups water
  • 1 (16 ounce) package Velvetta cheese, cubed
  • 1 tablespoon butter
  • 1 large onion, chopped
  • salt and pepper to taste
  
  
• Cook broccoli and rice according to package directions. Preheat oven to 350 degrees.
• In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
• Melt butter in a large skillet over medium-high heat, and saute onion until soft.
• In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
• Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

*Has garlic and onion listed or in cream of mushroom and chicken soup

**Can be altered to not have garlic and onion by omitting and making your own cream of mushroom and chicken soups

Sweet Potatoes

3 15oz cans sweet potatoes, drained
1/4 cup butter, melted
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
3 cups Jet Puffed Miniature Marshmallows

Preheat oven to 350.  Beat sweet potatoes, butter and seasonings in a medium bowl with an electric mixer until well blended.  Spoon into a lightly greased baking dish; top with marshmallows.  Bake 15-20 minutes or until heated through.

~~This recipe is from the back of the Jet Puffed mallow bag.  I use this recipe and add a little bit of brown sugar too the sweet potato mixture.  This is some goooooood stuff!~~

Cornbread Stuffing

1 cup chopped celery
1 cup chopped onion
1/2 cup butter
1 pan cornbread, cooled and crumbled (about 6 cups)
13 3/4oz can chicken broth
2 tsps poultry seasoning
1-1 1/2 tsp salt
1/8 tsp pepper

Heat oven to 350.  Saute celery and onion in butter until tender.  Combine celery mixture and remaining ingredients.  Toss lightly until bread is thoroughly moistened.  Place in 8-inch square baking dish.  Bake for 40-50 minutes or until heated through.

*Has garlic, onion and celery listed and in chicken broth
**Can alter to not have garlic and onion by omitting and making your own chicken broth.

Texas Pecan Cheese Ball

8 oz cream cheese 
4 oz sharp cheddar cheese, grated 
1 teaspoon Worcestershire sauce 
1/2 teaspoon lemon juice 
1/2 teaspoon chopped onion 
dash of salt 
pecans or walnuts 


Mix all ingredients. Shape into a ball. Roll in crushed pecans or walnuts. Chill overnight in fridge.

*Has garlic and onion listed or in Worcestershire sauce

Taco Salad

lettuce
Ranch Style Beans with Sweet Onions
shredded cheddar cheese
fresh diced tomatoes
Catalina salad dressing
crushed Frito's

Layer each of the ingredients in a large bowl.  Top with a good amount of Fritos.

*Has tomatoes, garlic and onion

Baked Corn

1 can creamed corn 
1 can whole kernel corn (drained) 
1 tablespoons sugar 
1/2 teaspoon salt 
1 tablespoons butter 
4 eggs 
1 "Jiffy" corn muffin mix 
2 cups milk 

Beat eggs, add muffin mix, salt and sugar until smooth. Add milk and both cans of corn. Pour into a greased casserole dish. Top with the butter. Bake for 30 minutes at 350F. Stir and bake for 20-30 more minutes or until it's cooked all the way through. 

Mac & Cheese Soup

1 package (32 ounces) reduced-sodium chicken broth 
6 ounces small pasta shells or macaroni 
1 bag (16 ounces) frozen broccoli, cauliflower, and carrot blend 
1-1/2 cups low-fat milk 
2 tablespoons all-purpose flour 
1-1/2 cups shredded cheddar cheese 

In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to a boil. Reduce heat and let simmer, uncovered, for 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more. 
Combine milk and flour in a resealable container; shake well to combine. Stir in to pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts. 


*Has garlic and onion in the chicken broth
**Can be altered not to having garlic and onion by making your own chicken broth

Minestrone

2 14.5oz cans Del Monte stewed tomatoes Italian recipe, undrained

2 14.5oz cans Del Monte mixed vegetables, drained
3 cups chicken broth
6 oz bow tie pasta 

Combine tomatoes, vegetables, and broth.  Bring to a boil.  Add uncooked pasta and simmer for 20 minutes.

*Has tomatoes, celery seed seasoning, onion, garlic in canned tomato, canned mixed vegetables and chicken broth