Cheddar Broccoli soup

This recipe called for mashed potatoes as one of the ingredients.  Fortunately I had all ingredients and was extra pleased at the results.

I was going to use my immersion blender but chose not to.

I adapted this recipe to my liking.  My amounts of each ingredient were slightly less than this recipe and I added*** 1/2 cup American cheese and 1 cup shredded cheddar instead of all cheddar.

NOTE: I also added slightly less milk. About one cup instead of two was fine. Everything else was pretty much as called for. Note: I had store bought refrigerated mashed potatoes which were handy)  Just a pinch of salt was necessary in my recipe.

Enjoy!

• 1 tablespoon  olive oil
• 1 onion, chopped 
• 3 cups  broccoli, frozen and chopped 
• 2 cups  chicken broth
• 1 1⁄2cups  mashed potatoes(I used refrigerated Mashed potatoes)
• **2 cups  milk
• **1 1⁄2cups  cheddar cheese, shredded 
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• Heat oil in Dutch oven pot and add onion. Cook until translucent.
• Add broccoli and chicken broth and cook until tender.
• Add mashed potatoes & mix thoroughly. Heat for 5 minutes.
• Add milk and heat some more. 
• Add cheddar cheese.
• Salt and pepper to taste

Recipe Food.com

Soda Cracker (Saltines) Dessert! MAKE IT COLORFUL!!!!!

This delicious dessert recipe can be made anytime of the year because who doesn't like an easy as well as a light tasteful dessert.  Having an evening with friends or family and you need to supply dessert?  This is a very good recommendation...Enjoy!



Just in time for your 4th of July picnic or Labor Day dessert this easy recipe I adapted to my liking for a easy dessert.  Similar to other recipes I have made but this one uses unsalted saltines for a flaky like crust. It may be just what your family/friends would enjoy.  I substituted fresh blackberries/strawberries cut in pieces for a more festive look.  Bummer that my strawberries were not as colorful as I would have liked. :). I thinking next time I may use a strawberry drizzle for the top or mixed fresh fruit cut in small pieces. My artwork is a bit shaky but I think you get the gist. 

The credit for this recipe goes to the link below.  Thanks Quick German Recipes :) 

Fresh blackberries, strawberries and any other fruit you would like!

Happy Dessert time from my kitchen to yours,

 

Here is the easy recipe!


Original recipe 6/30/13 

 

"Soda Cracker Dessert"

Note: To make this dessert having less fat and calories I would substitute whole milk with 1% milk and sugar free instant pudding and sugar free cool whip.

For those not cutting back use recipe as instructed.

Ingredients

• 1 package Soda Crackers/Saltines (unsalted tops)
• **1 package instant vanilla pudding mix
• **2 cups milk (to make pudding)
• **I tub Cool Whip (large - 1 liter)
• 1 can crushed pineapple, drained or 1 pkg frozen berries

Instructions

• Line bottom of 9 X 13 inch baking dish with soda crackers.
• Prepare pudding mix according to package instructions. Gently pour 1/2 over crackers and spread.
• Gently spread 1/2 carton of Cool Whip over pudding
• Cover Cool Whip layer with another layer of soda crackers.
• Gently pour remaining pudding over crackers. Cover with remaining Cool Whip.
• Cover with crushed, drained pineapple or frozen berries
• Cover with clear wrap and refrigerate at least 6 hours, preferably overnight.

Hints: For my Rosebud Followers

• Use low-fat Cool Whip and pudding if desired.
• Use any mixture of berries or even pie filling.

From my kitchen to yours, 

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adapted from : http://www.quick-german-recipes.com/easy-flaky-dessert-recipe.html>

This easy flaky dessert recipe is similar to the German Blätterteig or a French Puff Pastry. But, it's so much simpler to make. AND, it tastes so-o-o good!

This simple dessert is just layers of unsalted soda crackers (saltines), pudding, and Cool Whip. Top with fruit, canned or fresh, or pie filling. It sounds strange, but this quick, easy dessert recipe always brings rave reviews.



6/30/16
1/8/17

4/25/18

Broiled Delmonico

Tonight I ventured into an area I seldom take.  The art of making a good steak.  Al's choice was Delmonico.  It wouldn't have been mine.  

As i have mentioned before Al needs to start getting involved with our meals...period....and I certainly appreciate anything he would make if he at least tried.  He won't so today I asked him to sit with me and watch a you tube video on preparing a broiled Delmonico.

The method was super easy so I'll try to explain.  

Approximately 1 lb. Delmonico (special trip to Butcher).

salt

olive oil

***I did not add any extra seasoning.  Personal choice.

Rub Delmonico with salt on both sides and clip (I used kitchen shears)around edges of steak so ends wont curl).  Do the salt/ clip for  at least 1/2 hour to allow salt to seep into steak and refrigerate until you will be broiling.

Remove steak from refrigerator about 15 to 20 minutes before broiling  and generously rub with( olive oil) both sides, not extra virgin but that's all I had.

 Broil on high 3 minutes in middle of rack.  The Rack should be the closest the the broiler.  If not high enough place a cookie sheet upside down and place your pan on top of the cookie sheet.  I did it exactly as it was explained.

  The smell of steak started immediately.  Smelled great!  I took the pan out after 3 minutes and it looked great. I turned it over and cooked another 2 minutes and removed from oven.  I then cut the steak in half to see if it was the color(light pink that we wanted).  It was.  If it weren't I would add another 2 minutes in increments.

  This steak was not super thick.  Maybe 1/2" or less.  It was a good quality steak but since I think Delmonico has a lot of waste(at least this one had a lot on edges) I think I'll have to go with Al shopping to pick a steak until he understands. I imagine you can tell I was slightly frustrated...

I couldn't decide on either a sweet or white potato (they were on the smaller side) I made one of each. 

Quick sliced red beets because honestly I didn't feel like steaming any vegetables.

It was a good meal but next time a better cut. I know Delmonico steaks are some favorite cuts but not mine.  I like a good strip steak or a filet.  It's just an opinion of mine so do what cut of steak you enjoy.  

Dessert Lemon cupcakes.  I messed up the recipe but they were still delicious.  Whipped Cream to make them better...lol

Link for cupcakes,

Lemon cupcakes

From my kitchen to yours, 

                                                         As always, 

 

Impossible lemon mini Pies

I goofed!!!!!

I didn’t have any self rising flour as the recipe called for so I found a recipe for it online. Easy to do!

That worked out very easily and it made the full one cup recipe .  The mistake I made was  I added the 1 cup instead of half a cup to the recipe and it appears I have lemon muffins!!!gasp!!!

Blame is on me!  Reminder (re- read )the recipe twice before you proceed…

Reminders should help you to not make mistakes!!!!

They look perfectly fine if you wanted lemon muffins!!!!!!uggh

Oh my muffins are yummy!

Add some whipped cream and we have dessert! Saved!

Baby Lemon Impossible Pies

Ingredients:

1 can (14 oz) sweetened condensed milk

½ cup lemon juice

2 eggs

¼ cup melted butter

½ cup self-rising flour

1 tsp vanilla extract

Zest of 1 lemon

Powdered sugar, for dusting 

Instructions:

Preheat oven to 350°F (180°C) and grease a muffin tin...

In a bowl, whisk together condensed milk, lemon juice, eggs, melted butter, flour, vanilla, and lemon zest until smooth.

Pour the mixture evenly into a greased muffin tin...

Bake for 18–20 minutes until golden on top and set in the center.

Let cool, then dust with powdered sugar before serving

I’ll dust with powdered sugar as needed.  

These muffins are delicious!!! Even without powdered sugar.

I’m making these again correctly

Broiled London Broil plus marinade

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  This is a first for me. I will make this again! 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  
  

  
  

  ½ cup olive oil

• ⅓ cup soy sauce

• ⅓ cup fresh lemon juice

• 3 tablespoons dried basil

• 1 ½ tablespoons garlic powder (1 large garlic clove minced)

• 1 ½ tablespoons dried parsley flakes

• 1 teaspoon ground white pepper

• ¼ teaspoon hot pepper sauce (Optional)

  
  

  MARINADE AT LEAST 6 hours covered in refrigerator to bring out the flavor.

  
  

  Tender, flavorful and easy to make.  Enjoy!

  
  

  1 1/4 lb. London broil ( round steak)

  Score on each side (I went a little too deep with my scoring).  Pour marinade over roast and turn over making sure to get the marinade into all areas. Place in refrigerator covered and turn occasionally over several hours to marinate well for the ultimate juices to blend.

  Broiled on lower rack on HIGH 7 minutes then turn over for another 7 minutes.

    Personally Al enjoyed it medium well but I put mine back in oven for 5 minutes more.

Rest for 2 minutes and slice at an angle very thin.

All recipes

Sticky rice with shrimp

1/3 cup honey

1/4 cup soy sauce

1 Tbsp. minced garlic

1 tsp. fresh ginger minced

A few slices of variegated peppers 

1/4 tsp. coarsely ground black pepper

1/8 tsp. white pepper optional

¼ tsp. crushed red pepper flakesoptional

1 pound raw shrimp size medium (see note)(**** I used frozen and thawed cooked and deveined shrimp)

1 Tbsp. canola oil

1 tsp. corn starch

2 green onions sliced thinly on the diagonal

Note:

Serving Suggestion: For a fast dinner toss some rice in the rice maker before you start the shrimp and steam up some broccoli or heat up some frozen broccoli. Alternately these shrimp go great over stir fried veggies or even just by themselves! Party food anybody?

In a small bowl, whisk everything together except the shrimp, corn starch and onions.

• Place the shrimp in a bowl and pour about half the sauce over it, stirring to coat.
• Heat the oil in a frying pan over medium-high heat. Add the shrimp to the hot oil. Cook about 1 minute, stirring at least once.
• Whisk corn starch into the rest of the marinade and add to the pan. Cook about one more minute until shrimp are cooked through. Tip: Shrimp turn a nice light pink right through to the middle when they are cooked. Cut open the thickest part of a shrimp if you want to double check.

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  Sprinkle green onions over the shrimp and serve hot over rice or on a plate. (Rice is a great delivery system for the delicious sauce on the shrimp.)