Sunday, December 9, 2012

Cream of Broccoli : Panera Remake

I don't know about y'all, but I absolutely love Panera's Broccoli and Cheddar soup. But if you've found the recipe for it, you know that it can be kinda expensive to make {if you are making a large batch}!

My family has a recipe for Cream of Broccoli, which is basically the same thing as Broccoli and Cheddar soup. But what my families recipe doesn't have is the goodness of Panera. So I took the two recipes and combined them. I hope you enjoy.

Cream of Broccoli: Panera Remake

You'll need:
1 can cream of chicken
1 can cream of celery
1 can cheddar soup
1/2 can milk
1/2 can water
2 Tbs butter
 2 cups chopped broccoli (cooked)
1/2 bag grated cheddar cheese
1/2 medium chopped onion
1 cup carrot julienned
1/4 tsp nutmeg

To make:

Combine all ingredients and heat thoroughly

This recipe is my own creation. Please feel free to copy it and share it, but please link back to my site.

Saturday, October 27, 2012

Fried Dill Pickles

Fried Dill Pickles

You'll need:
1 jar dill pickle spears
1 cup flour
1/2 cup plain yellow corn meal
1 tablespoon seasoned salt
1 cup milk
Vegetable Oil to cook in
Ranch Dressing for dipping

1. Pour vegetable oil to a depth of at least 1/2 inch in medium sized skillet and place over medium high heat. Drain pickles and place spears on paper towel lined plate to absorb moisture while you prepare breading.
2. Place corn meal in small bowl. Add 1/2 cup flour and seasoned salt. Stir until well combined. In separate bowl, pour remaining flour and place milk in third bowl.
3. Using your hands, dip a pickle into milk, then flour, then milk, then cornmeal breading. Repeat until all pickles are breaded.
4. Carefully place pickles into hot oil and cook until browned, stirring once if needed, about ten minutes.
5. Remove from skillet and place on paper towel lined plate. Allow to cool for a few minutes before serving with ranch dressing.
These are extremely hot inside for several minutes after cooking.
Makes about 8
You can also do this with dill pickle chips *

Saturday, October 20, 2012

Creamy Tomato Soup with Baked Mozzarella Balls

Creamy Tomato Soup with Baked Mozzarella Balls

You'll need:
1 steaming hot bowl of tomato soup [scroll down for recipe!]
3-4 cubes of  mozzarella cheese1 egg white, whisked1/4 cup flour [or a little less]approx 1/4 cup panko bread crumbs1/2 teaspoon of Italian seasoning blend [like Ms Dash]cooking spray

Mozzarella Balls prep:
1. Cube/ball the mozzarella into one-inch cubes (a little smaller will work too!)  
2. The mozzarella cubes needs to be frozen, place them on a plate, spaced, and put them in the freezer. Make sure the cubes don't touch or else it will be difficult to separate them. Once they've hardened, move them over to a freezer baggie and continue the freezing process. Keep them in the freezer no less than 4 to 5 hours. Overnight is better. 

Mozzarella Balls:
1. Preheat the oven to 425 F. Leave the mozzarella cubes frozen until needed. 
2. Put seasoning blend in bowl, panko in bowl. Also whisked egg white and flour into separate bowls.
3. Line a baking sheet with aluminum foil and top with a wire cooling/baking rack. Get the mozzarella from the freezer. Dip the frozen cheese in the flour, seasoning, then egg, and finally roll around in panko to coat.  4. Place it on the wire rack and repeat for the remaining mozzarella cubes.
5. Spray each ball with cooking spray and bake at 425 for approximately 10 minutes.  When golden brown, remove from oven and serve atop a piping hot bowl of tomato soup.

Note: Baking time could take anywhere from 8 minutes to 12 minutes.

Creamy Tomato Soup

You'll need:
1/2 of a 14.5oz can of tomato sauce [pureed tomatoes]
1/2 of a 15oz can of fire roasted tomatoes
1/2 an onion, diced [approx 1.5 cups]
1/2 cup vegetable broth
2 Tbsp grape seed or olive oil
1 large clove of garlic, smashed and minced
1 stalk of celery, diced [approx 4 Tbsp]
5 baby carrots, chopped
3 ounces cream cheese
1/4 tsp salt
1/2 tsp sugar
1 Tbsp freeze dried basil [or fresh] plus extra to garnish
freshly ground black pepper, to taste

1. Saute chopped onions, celery and carrots in 2 Tbsp oil until tender.  Once tender, add garlic and saute for about a minute or so to bring out the flavor.  Season with salt and pepper. 
2. Add tomatoes, tomato sauce, cream cheese and broth and let simmer for 25 minutes, until the vegetables are tender. Taste for seasoning and add more salt, pepper, and the sugar, if needed.
3. Add the basil.  If you're using plain dried basil, start with 1/2 Tbsp and then slowly add more to taste.  For freeze dried or fresh you'll want to toss in a Tbsp.  
4. Puree using a hand held (immersion) blender until fabulously smooth and bisque-like.
5. Serve in soup bowls with a sprinkle of fresh basil on top as well as the mozzarella balls.

Tuesday, September 11, 2012

Crockpot Pumpkin Spice Lattes

It's getting to be that time of year! Fall is soon approaching (there was such a chill in the air yesterday) and I figured I'd share this lovely recipe for Pumpkin Spice Lattes with y'all so you can enjoy them at home!

What you'll need:
8 tbsp of pumpkin puree
8 tbsp of vanilla
2 tsp of cinnamon
8 cinnamon sticks
4 cups of strongly brewed coffee
6 cups of milk
8 tbsp of sugar
whipping cream [optional]

1. Combine the milk and coffee, and pour into the crockpot. Whip together the other ingredients [minus the cinnamon sticks and whipping cream] and pour into the crockpot. Mix together well.
2. Cover the crockpot, and cook on high for 2 hours.
3. Serve in mugs. Generously put whipping cream on top of the lattes, and add a cinnamon stick for extra flavor.

Thursday, August 23, 2012

Homemade Ranch Dressing

#23 Homemade Ranch Dressing

The best part about this homemade ranch dressing is the whole jar contains 255 calories, 1.75 grams of fat, 42 carbs and 34 proteins. Depending on the serving size, the jar yields about 20-24 servings! A good way to still have the dressing you love without all the fat and calories!

You'll need:
1 cup Dannon Oikos plain nonfat greek yogurt
1 packet Hidden Valley Ranch Dressing (not dip)
1/2 cup 1% milk

Whisk together in a bowl and chill for 1 hour before serving.

Recipe from

Wednesday, August 22, 2012

Sugar Cookie Bars

#22 Sugar Cookie Bars

You'll need:

2-1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1-1/2 Tbsp. sour cream
1 tsp. vanilla extract

1/2 cup butter, softened
4 cups powdered sugar
1/4 cup half and half
1 tsp. vanilla
Pinch of salt
Several drops of food coloring (optional)

1. Cookies: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.
10. Frosting: In a medium bowl, cream together butter, powdered sugar and half and half until light and fluffy.
11. Stir in vanilla and salt, combine well.
12. Add food coloring until desired color.
13. Frost your cooled cookie bars evenly.
14. Cut into squares and serve.

Monday, August 20, 2012

Virginia's Baked Spaghetti

#20 Virginia's Baked Spaghetti

You'll need:
16 oz. spaghetti noodles, cooked
2 (24 oz.) jars spaghetti sauce
2 lbs ground beef, browned
1/4 cup butter
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 tsp salt
1/2 tsp garlic powder
12 oz evaporated milk
3 cups shredded sharp cheddar cheese, divided

Combine spaghetti noodles, spaghetti sauce and ground beef in a large bowl; set aside. Melt butter in a sauce pan over medium heat; add flour, Parmesan cheese, salt and garlic powder, stirring constantly until smooth and bubbly. Add evaporated milk and one cup cheddar cheese; stir until thickened.

Pour half of spaghetti noodles mixture into a greased 13x9 casserole dish and pour the cheese mixture over top. Pour remaining noodle mixture into dish; top with remaining 2 cups cheddar cheese. Bake at 350 for 25-30 minutes.

Recipe from