Thursday, October 21, 2010

Broccoli Cheese Soup

  • 20 ounces broccoli (a bunch of fresh broccoli)
  • ½ cup chopped onion
  • 1 carrot – grated
  • 1 potato – chopped
  • ½ cup chopped celery
  • 1 tablespoon chicken bouillon granules
  • Salt and pepper to taste
  • ¼ cup butter – melted
  • ¾ cup flour
  • 2 cups milk
  • 8 ounces Velveeta cheese – cubed

    Boil vegetables and chicken bouillon in 1 qt. water until vegetables are tender.

    Meanwhile, In a separate pan make a white sauce using the butter, flour, and milk. Cook until it thickens, stirring constantly. Add Velveeta cubes and stir until it melts. DO NOT BOIL.

    Add vegetables to white sauce mixture. Serve warm in bread bowls.

*Again, my mom's recipe. Kambree hates any vegetables, but this was a sucess and I got her to eat broccoli without her even knowing it!

Feather Rolls

  • 4-1/2 to 5 c flour
  • 1/3 c oil
  • 2 tsp salt
  • 1-1/2 tbls yeast
  • 1/4 c sugar
  • 1-1/2 c warm water
  • 2 large eggs

Mix 2-1/2 cups flour and yeast in mixing bowl. Add water, oil, and sugar. Mix well for 1 to 2 min. Turn off mixer, cover bowl, and let dough sponge for 10 minutes. Add eggs and salt. Turn on mixer. Add remaining flour, 1 cup at a time, until dough begins to clean the sides of the bowl. Knead for 5-6 minutes. Dough should be very soft, but manageable. Dough may be used immediately or covered and stored in the refrigerator for several days. Lightly oil hands and counter. Shape into rolls. Let rise until very light (30-45 minutes). Bake at 350 degrees for 15-20 minutes. Makes about 2 dozen.

*This is a very simple recipe and it works for me even though I don't have a mixer. Other recipes I have worked with have been too heavy, but this is a good light consistency.

*This is my mom's recipe, so again no credit to me!

Monkey Bread (Pull-Outs)

  • 24 Rhodes Bake-n-Serv white dinner rolls (or from-scratch roll dough if you desire)
  • 2/3 cup brown sugar
  • 2 tsp cinnamon
  • 1/2 cup butter, melted
  • 1/2 cup pecans, chopped

Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
In a medium bowl, mix brown sugar, cinnamon, and nuts together.

Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated.

Arrange in Bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap.

Let rise until double in size (2-3 hours). Remove wrap.
Bake at 350°F for 30 to 50 minutes. Cover with foil the last 15 minutes of baking.

Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.

*I found this recipe on or so I can't take credit, but it was really good, especially served with hot chocolate!

*I used my mom's homemade feather roll recipe instead of the Rhode's rolls and it turned out great.