Broccoli Bake

From: Taste of Home Cookbook

2 pkgs. (10 oz.) frozen chopped broccoli, partially thawed
   (can substitute 1 pkg. broccoli for cauliflower)
1 can (10 3/4 oz.) Cream of Celery Soup, undiluted
   (or Cream of Chicken Soup)
1-1/2 C. (6 oz.) shredded sharp cheddar cheese, grated
1/4 C. chopped onion, sauteed until golden with garlic
small amount minced garlic, optional
1/2 t. Worcestershire sauce
1/4 t. pepper
1/2 to 1 C. crushed Ritz crackers
2 T. butter

Saute onion with a small amount of minced garlic, add into large bowl with: broccoli, soup, 1 C. grated cheese, Worcestershire sauce and pepper. Pour into a greased 3 qt. baking dish. Sprinkle crushed Ritz crackers over top with remaining cheddar cheese. Bake at 375 degrees for about 1 hour or until heated through and golden brown.

Makes about 8 servings.

Homemade Ice Cream- Personal Size :)

Sarah and I were craving ice cream last night but we didn't have any...so we pulled out this old recipe. Sarah said she made this in elementary school and was excited to do it again. I have to admit, it was pretty easy and we just happened to have all the ingredients on hand! Perfect!

Put the following ingredient into a quart-size Ziplock bag:

1/2 C. cream (I used half & half)
1/2 C. milk
1/4 C. granulated sugar
1/4 t. vanilla


In a gallon-size Ziplock bag, fill about half-way with:

crushed ice
1/2 C. kosher salt or rock salt

Add filled quart-sized Ziplock bag and seal inside the larger bag.

Shake the pair of bags vigorously for 10 to 15 minutes.  The bag will get very cold as the ice melts
with the salt. Use gloves or a kitchen towel to handle. :)

When ice cream has reached desired consistency, rinse the bag with cold water, especially the seal to avoid salt from coming into contact with the ice cream as you empty it.

Note: The shaking is what will give your ice cream the creamy texture.

Top with crushed cookies, berries or chocolate chips.

Blondies

(Blond Toffee Brownies)

Recipe from: Taste Of Home


1/2 C. butter, softened
1 C. sugar
1/2 C. brown sugar, packed
2 eggs
1 t. vanilla extract
1 1/2 C. flour
2 t. baking powder
1/4 t. salt
1/2 to 1 C. Guittard, vanilla chips
(1/4 to 1/2 C. English toffee bits or almond brickle bits)

In a large mixing bowl, cream butter and sugars. Add eggs, beat well. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Stir in white chocolate chips or toffee bits.
(I prefer to use less toffee bits and vanilla chips)

Grease 13x9x2" pan with Pam baking spray. (I made a double batch and spread it into a 17.25x11.5x1-inch pan with waxed paper sprayed with Pam baking spray.) Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. (Watch closely)

These cookie bars would be great served warm with a scoop of vanilla ice cream--Yum! :)

Cream of Broccoli Soup

Cream of Broccoli Soup:

3 T. unsalted butter
1 Vidalia onion, chopped
2-3 stalks celery, chopped
1/2 pkg. shredded carrots
1/8 t. minced garlic
1 pkg. frozen broccoli
1/4 c. flour
8-9 C. water
8 chicken bouillon cubes
pepper
1 t. Worcestershire sauce, optional

garnish with:
shredded cheddar cheese

In a large pot, melt butter. Saute garlic an onion for a few minutes before adding remaining vegetables. Continue to sauté vegetables until tender, adding pepper. Stir in flour to coat vegetables and heat for another minute. Add water and bouillon cubes, bring to boil. Use hand blender to chop up any large pieces of broccoli. Stir in one pint of whipping cream or half and half. Simmer for about an hour on low heat. As serving, garnish with grated cheddar cheese and Worcestershire sauce, if desired.

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For cream of potato soup, start out the same way except omit broccoli. Add about 6-8 diced potatoes after you add the broth and bring it to a boil. Also, can add a bay leaf.