Thick and Hearty Chicken Cheese Soup!

 On a cold damp day this recipe seems like something we would enjoy. I haven't had a chance to make it yet but I wanted to pass it your way!  Happy Cooking!


2 carrots shredded
4 green onion chopped
3 tablespoons butter or margarine
1/4 cup flour
2 cups milk
1- approx. 10 oz. can chicken broth
1 can chunk chicken drained
1 cup cheddar cheese
1/2 tsp. Worcestershire sauce
1/2 tsp. black pepper

In a medium saucepan, cook carrots and green onion in hot butter or margarine until tender but watch not to brown.  Stir in flour.  Slowly add milk, chicken broth, Worcestershire sauce and pepper. Cook and stir until thickened and bubbly.  Stir in chicken and cheese.  Cook over low heat until cheese melts.  Serve hot.

2/3/12

Pineapple/Cheese Croissants!

Nate, our grandson, was over today and he wanted to bake. 

We went to the store and started thinking what  to bake (bad timing).  The place was a madhouse! 

 He loves pineapple and cheese so we decided we try our luck and create an easy version of a croissant.. No such luck!  

There wasn't any pineapple pie filling so I we to make our own and we also experimented with a croissant type Pillsbury Roll using refrigerated Pillsbury Big Buttery Crescent Rolls as the dough ..  

For a spur of the moment creation I was impressed..They were so good!!  

He and my hubby devoured them !!!  I had enough of the cheese filling left to make some mini cheesecakes as well.

 All of this was experimentation!! 

 Thanks to Nate wanting to bake with me we made some delicious croissants.

 Here are the pictures and the recipe( I didn't measure too well and kind of fudged a lot but this is my recollection..  

The Crescent Rolls worked wonderful!!!! Enjoy!!!!!!!!! 

1  4 oz. cream cheese softened
1 egg yolk(preferred)
1/4 tsp. vanilla
1/4 cup sugar
*1/2 cup flour
*You can eliminate flour unless you are adding the whole egg.

Beat cream cheese, egg, sugar and vanilla until smooth..Add flour and beat until creamy..Set aside

Over low heat in a pot put pineapple juice and cornstarch..Whisk until smooth and thickened..Add crushed pineapple and cool..  
Note: or buy a can of pineapple pie filling to save some time.

He took each croissant and cut off points and rolled it to the shape he wanted.

Fill with a light amount of pineapple and cheese and bake at 375 degrees approximately  10 minutes.

Pretty good for the first time! 

Re- post 

8/14

2011 original

Soup's On! Butternut Squash Soup!

It's going to be a cool one here in our area so I'm putting together a small amount of Butternut Squash Soup.  I have read different ways to make it and ingredients to use so I'm adding a little bit of each ingredient that appeals to me and we'll see what develops. I adapted this recipe to our liking.  The original was posted on my recipes.com. and I think it was really good! Note: The asterisks indicate my add in's or substitutions. Delicious!!

Happy Thick and Creamy Soup!

Soup and Turkey Sandwiches on Light Italian Bread

The most cumbersome part of making Butternut squash soup is cleaning the squash.  I have used it in recipes but mostly as a side dish.  I usually clean  the whole squash and use what I need in a recipe or freeze it for later use.

• Soup:
• 1 tablespoon butter
• 3 1/2 cups cleaned, cubed and peeled butternut squash (about 1 1/2 pounds)
• 3/4 cup chopped carrot
• 1/2 cup chopped sweet onion 
• 1 small  clove minced garlic *optional
• 1/2 cup chopped celery*optional
• 2 1/2 cups fat-free, less-sodium chicken broth
• 1/4 cup half-and-half(fat free)*
• 1/8 teaspoon salt 
•  Garnish with chopped chives*

1. 1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt. 
1.  Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
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Note:  If you have an immersion blender you can use it.  Just watch when using or you'll have butternut squash everywhere..

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4. Happy Cooking from my kitchen to yours,
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4. 9/22/12